Friday, May 28, 2010

It's All About the Apricot.

The Word of Chi by Chef Scotty
May 28th, 2010

Do you like to dance in the kitchen? Jiving from cutting board to simmering pot of cream of asparagus all the while sipping a crisp Viognier from fine crystal? Well, I can’t say I need the fine crystal but I’m all about the dancing, cooking up a creative feast & enjoying the bouquet of great wine! I am Chef Scotty and this is my epicurean blog.

Well there is no better time than ever to take advantage of the freshest organic ingredients eagerly sprouting from the soil. Unfortunately, Fiddlehead ferns and wild ramps are on their way out . . but those wonderful apricots are a coming! The most prevalent varieties of these delectable fruits are the Pattersons, Blenheims, Tiltons, and Castlebrites (sounds like a bunch of aristocrats – huh?).

Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded and now nearly 95% of the harvest if grown right here in California!

Apricots are one of the best natural sources of Vitamin A so keep a bowl out when for the next month as these fruits are at their peek! Great off the barbecue served with pork, smash up the ripe ones and make some homemade jam (add a touch of lavender, honey & a good shot or two of that viognier if you haven’t downed the bottle!) or tryout this Kashmiri marinade for an off the hook upscale version of chicken salad. Kashmiri is northwestern regional providence of India as such this marinade is packed full of punch with coconut, cardamom and ginger setting the stage for our little apricot! What could make this meal any better? Well vino of course! – I recommend seeking out the Arrowood Saralee Vineyard Viognier 2005, Russian River Valley but it’s all food, wine and fun so you make the call!

With Culinary Blessings,

Chef Scotty

Curried Quail Kashmiri Salad
1¼ hours 10 min prep
1 whole quail or substitute chicken breast, cut up (into 8 pieces)
2 (6 ounce) container coconut milk infused with saffron, cardamom, ginger, pepper
1 onion, sliced

1/2 cup golden raisins

1/2 cup fresh apricot
1 fresh lemongrass, minced & optional
3-4 teaspoons curry powder

1 Cup of toasted pistachio

1.Marinate quail breast overnight in coconut milk, saffron threads, crushed cardamom, ginger, cracked black paper.

2.Place quail/chicken with marinade in pot and brown slightly, add remaining ingredients (except nuts) cover and simmer over med/low heat for about 10 minutes. Remove and immediately crust in pistachio

3.Feel free to add celery, scallion or red onion as desired and an addition of fresh herbs such as cilantro, mint, basil, or pea shoot tendrils.

4.Serve in butter lettuce cups or opened faced on toasted croissant – yum!

Monday, May 17, 2010

The Social Torrey Pines

To the beat of the African drums, homestyle Hawaiian inspired cuisine, 500 candles and great company washed down by Holiday Wine cellars great wine! The Sun card was drawn but the Sun certainly didn't show up . . . the elements at their best and the waves fluorescent with some natural microorganism.

I have Neiman Marcus today, still have to prep/cook, walkthrough at 1pm . . already met with Russ from 57 degrees this morning - awesome guy (of course he's from the Midwest . . can't help that it's Minnesota though). Great things on the horizon but really looking forward to putting some heart back into this journal . . just too tired at the moment. Sorry.

with Culinary Blessings,

Chef Scotty

Tuesday, May 11, 2010

Pho time . .. the first Macy's Cooking Class is here!

After a break from this computer I have recalibrate myself by diffusing my intentions an clarifying my spiritual self.

It's my cooking class today and the Torrey Pines Social on Sunday - amongst other things of importance . . I believe I just might be evolving to the next level.

Cooking Classes
Chi Cuisine
Restaurant ????

Will it all be? Just ride the wave and smile - more on cooking tomorrow.


Friday, May 7, 2010

The Walk of Eden

So we have a Garden Walk here in Mission Hills tomorrow and Eden and I just confirmed a Macallan dinner pairing. Henceforth - the walk of Eden. The brain is stunted at the moment and yet all so clear . . I have some big things floating around and as I attempt to tackle it all . . I must turn towards the immediate.

Tonight - mama's day and what will chileco be showcasing but the venerable pig! Picture 5-spiced pork brisket with kumquat, thai basil, pea shoot all served up on an iceberg lettuce cup with some pasilla chile-plum sauce & salted creme.

Comfort cuisine of sorts! Out of coffee and tea just doesn't do me justice.


Thursday, May 6, 2010

2nd place is 1st to Last

Bopping up and down to a little R. Kelly, hunched over like the Egor and badly in need of a deep tissue massage . . but a bop still the same. Moved by the beat and driven by a desire to be the best which brings me to this title.

My little chef friend last night told me a little saying from his country which I found ironic and true to me and my philosophy (perhaps by fault). The saying goes that coming in 2nd place holds the title of the first person to lose. Navigating the struggles in perfecting my business - I hold true to this . . probably from my upbringing . . Mom and Dad always driving me to be the best that I can be.

Mama's Day tomorrow - Pork is on the menu, maybe kumquat, maybe pasilla chile-plum sauce, maybe pea shoot . . you'll just have to come and see! Then Saturday we have the Mission Hills Garden walk where we're serving up nouveau waldorf wraps, hummiso wraps, Moroccan marinaded Tri-tip kabobs with sun-dried tomato-basil cous-cous, root beer floats, a Sage Mountain Farms Organic Salad . . . good stuff.

Don't stop till you get enough . . I'm so excited to launch "the Journey" cooking classes at Macy's in Fashion Valley. Yeah that's right - I'll have you rocking in your seats and inspired to become the next Wolfgang Puck (but with better hair & teeth:))

That's it folks,


Monday, May 3, 2010

Happy Jim

Do you have any place that your patronize in particular one with that someone special who is always smiling. Well my local Albertsons does! His name is Jim, and while he looks something of a Jim Henson cartoon character . . he's always jovial, smiling and ringing my groceries through as if the world is quite pleasant.

Thank you Jim - I appreciate your candor and remain envious of your daily approach to life . . maybe I should fill out an application as an Albertsons clerk?

This week we have the Mission Hills Garden Walk and Mama's Day - both shall be fun and culinary adventurers . . can't wait!

Back on track for the most part with this blog . . excited to share some new developments with you in the coming week.


Sunday, May 2, 2010

Digital Culinariography

I really need to learn how to download my i-phone with food pictures from our events! Both private dinner parties went off without a hitch last night . . this is what I built ChileCo upon and it's always exciting to execute these dinners.

It's Sunday and I am playing catchup as usual. Lot's of paperwork and proposals to get out . . never seems to end. Perhaps this month will afford me the luxury of a little time off:) Going to write my newsletter today - it's been over six months and people are awaiting with anticipation . . . 57 degrees tasting tomorrow:)

with Culinary Blessings,

Chef Scotty