February222014

Starting over

It has been a long time since I’ve posted on here. That is mostly because of the fact that the “new chapter” I was writing about, came to an end abruptly. I have since, moved back to New Mexico, and I am getting ready to open my own gastropub. There will be more posts and pictures coming soon! 

August312013
I now have a second lamb leg drying  for prosciutto. Today, I hung up a pork jowl, which will become delicious guanciale.

I now have a second lamb leg drying for prosciutto. Today, I hung up a pork jowl, which will become delicious guanciale.

August242013
Stage 2 of the lamb prosciutto.

Stage 2 of the lamb prosciutto.

August132013

The garden continues to amaze me!

10PM
"Bloody Mary" salad. This was a fun one! Heirloom tomato, shaved celery, green olive, radish, fresh horseradish, vodka-Worcestershire reduction.

"Bloody Mary" salad. This was a fun one! Heirloom tomato, shaved celery, green olive, radish, fresh horseradish, vodka-Worcestershire reduction.

July312013

Pork belly!

July292013
It doesn’t look like much now, but in a few months this will be some delicious lamb prosciutto.

It doesn’t look like much now, but in a few months this will be some delicious lamb prosciutto.

July282013

Just another day at the office. 

July112013
Here is a nice and refreshing soup/palate cleanser for summer. And it is very easy to make!
Melon Gazpacho recipe: 1 cantaloupe  3 cloves garlic 1 Tbsp red onion (chopped) 2 tsp ginger (minced)  1 yellow tomato (quartered) 2 small stalks celery (chopped) Juice of 1 lime Pinch of cayenne pepper 3-4 Tbsp olive oil Salt to taste
Combine all ingredients in blender (except for olive oil) and run on medium speed for one minute. Slowly drizzle in the olive oil, and turn to high for another minute. Adjust seasoning. Serve with very thin sliced mint (also known as chiffonade of mint).

Here is a nice and refreshing soup/palate cleanser for summer. And it is very easy to make!

Melon Gazpacho recipe:
1 cantaloupe
3 cloves garlic
1 Tbsp red onion (chopped)
2 tsp ginger (minced)
1 yellow tomato (quartered)
2 small stalks celery (chopped)
Juice of 1 lime
Pinch of cayenne pepper
3-4 Tbsp olive oil
Salt to taste

Combine all ingredients in blender (except for olive oil) and run on medium speed for one minute. Slowly drizzle in the olive oil, and turn to high for another minute. Adjust seasoning. Serve with very thin sliced mint (also known as chiffonade of mint).

July92013

Pizza dough recipe

I thought I would share this pizza dough recipe with you all. It is very easy to make, and it comes out great. 

1 tablespoon active dry yeast

1 1/2 c warm water (about 110 F)

3 1/2 c bread flour

1 tablespoon olive oil

1 teaspoon salt

1/4 c cornmeal

Add yeast to water, and let stand for 5-10 minutes. As that’s sitting, mix flour, salt, and olive oil in a stand mixer for 1-2 minutes on low. The yeast and water mixture should be a little foamy (this means the yeast is working). Slowly add this to your flour mixture, until it forms a nice ball, and is not sticking to the sides of the mixer. Sometimes, you don’t need all of the water. 

Place the dough in a lightly oiled (preferably olive oil) mixing bowl and cover with a kitchen towel. Let sit for about an hour in a warm spot. It should double in size, and at this point, you can take it out, and punch it a few times to get rid of the air bubbles. Knead the dough for about 2-3 minutes, and cut in to four pieces. Roll the dough out to the thickness and size you want, and cover with your favorite toppings, leaving about 1/2-3/4 of an inch for the edge of the crust. I like to spread out a layer of cornmeal on the surface of what I’m cooking my pizza on. Bake on pizza stone at 500 F for about 10-15 minutes, or until golden brown. It all depends on your oven, and how crispy you like your pizza. If you have a brick oven, it wil only take about 3-4 minutes. Enjoy!

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