The Sauced Chef

Sultan’s Delight

Makes 6 -8

1 deep pan with cover

1 small saucepan for puree

wooden spoon

spatula

fork

3 tbsp butter

2 onions finely chopped

2 lbs cubed lamb leg (can be shank as well)

2 garlic cloves minced

2 large green peppers seeded and chopped

2 large tomatoes seeded and chopped (I prefer roma)**

2 1/2 cups water, hot

1/2 tsp black peppercorns whole

2 tsp tomato paste

salt tt

Eggplant puree

5 oz  butter

3 tbsp flour

3 lbs eggplants

2 cups warm whole milk

4 heaping tbsp Ka-ar cheese or cheddar, grated

Nutmeg TT

S/P TT

1. Gently fry the onions in the butter until softened. Add the cubed meat and cook over medium heat, stirring occasionaly until the juice has evaporated.
2. Add the garlic, green pepper and diced tomato and cooked until the juice has evaporated and the tomatoes have softened.
3. Add the hot water, peppercorns, tomato paste and salt. Cover and bring to a boil. Lower the heat and simmer for about an hour, or until the meat is tender.
4. For the puree, melt the butter in a small saucepan and sprinkle the flour in until slightly colored, remove from heat.
5. Pierce the eggplant skins in several places and cook over a charcoal fire, gas flame or roast them in the oven until the flesh is tender.  It is important to get a char on the skin before roasting!
6. Holding the eggplant by the stalk, scrape away the skin, than cut off the stalk.
7. Add that mush to the flour/butter saucepan and mash it with fork
8. Place the saucepan over heat and cook gently, beating with a wooden spoon.  Gradually add the warm milk and salt/pepper.  When the mixture begins to bubble, remove from heat
9. Add the grated cheese and nutmeg, stir well.
10. When serving, put lamb mixture on plate first than make hollow in center to pour in the puree.

** On my upcoming web tv series “The Quest”, you will see some aspects of this dish made live! Please try to contain your excitement, saucies!

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Dancing Hush Puppies

Makes 6 -8

1 bowl

1 deep pan for frying

1 slated spoon

1 cup all purpose flour

1 cup cornmeal

1/8 teaspoon salt

1/4 teaspoon soda

1 teaspoon chopped finely chopped parsley (fresh)

1/2 teaspoon cayenne pepper

1 egg

1 1/2 cups buttermilk (or as needed)

1 medium onion, minced (your choice, I prefer vidalia)

3 cups oil or fat for deep frying

1. Pour fat in frying pan and heat to around 300 degrees***
2. Mix or sift (sifting optional) cornmeal, salt, cayenne, soda and flour
3. Add egg and buttermilk until its the right consistency to hold its shape when rolled into ball
4. Mix in onion
5. Roll into balls about 1 to 2 inches across and drop in frying liquid
6. Fry until deep brown and crispy
7. Drain on paper towel and serve hot

*** If you don’t have a thermometer at home, just make a small test hush puppy first.  It should immediately bubble and start turning deep brown.  You should only need about 1 to 2 minutes maximum per puppy

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Iberian Brushchetta with Chili Aioli

Serves 4

½  baguette sliced into ½ inch slices and toasted till firm

3 eggs

1 quart of water

1 cup of vinegar

1 white yam skinned and sliced thin (only need 3 pieces)

1 tsp granulated garlic

1 cup mayo

1 tbsp sricha chili paste

2 tbsp fresh cilantro

1 linguica sausage (opened and made into 3 patties)

1 oz olive oil

S/P TT

1. In a large pot combine water and vinegar, bring to a boil than simmer gently, this is your poaching liquid
2. In a small pan add oil and sauté the sausage patties, seasoning with s/p if necessary, when done put on paper towled plate and set aside
3. In the same oil carmelize 3 white yam slices and place on toasted baguette slices
4. Place the sausage patty on top of the yam slices
5. Gently poach 3 eggs and place on top of sausage***
6. Combine cilantro (save some for garnish), mayo , garlic and sricha to make aioli
7. Smear brush on plate for pattern, garnish with cilantro

*** Poaching eggs is an art form.  First, make sure your poaching liquid contains some acid (vinegar, lemon juice, etc.) in it. Secondly, never crack your eggs directly over the poaching liquid! Crack them into a small bowl, then individual and gently slide the raw egg into the simmering liquid.  Doneness is determined by the cook, so figure out what you like and do it! Good luck. 

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This is Chef Will’s second recipe featured.  His mastery over comfort food is amazing! Impress your friends and get some delicious stew in their bellies before (or after) all the beer on St. Paddy’s day!

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Chef Will’s Lamb Stew

 
1 1/2 pounds thick sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
1 cup white wine 

1. Cook bacon over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.**
4. Add carrots, onions, potatoes, thyme, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
5. Enjoy!

 ** Deglazing means to get all the fatty goodness from a cooked surface.  To deglaze just add water and put over heat.  As the water gets hot, use a spatula to scrape any carmelization so it mixes in with the water. The pan should look almost clean when you pour the water out.

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Butternut Squash and Green Onion Linguini

 Serves 4

Big Pot

Collander

Big Frying Pan

Some bowls or containers to hold reserved items

Whisk

Heat proof Spoon or spatula

1 box linguini noodles

1 bunch fresh green onions (trimmed and diced fine)

1 butternut squash (peeled, seeded and cubed)

1/4 cup FRESH minced parsley

1/4 cup FRESH chopped chives

1 tbsp extra virgin olive oil

2 tbsp fresh or rubbed sage

2 quarts chicken or veggie STOCK (not broth)

1-2 minced garlic cloves (depending on your garlic love)

2 cups of favorite cheese (shaved or shredded) (I used Manchego and Assiago)

3-4 tbsp unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Start water boiling in the large pot (add a pinch of salt to water)**
2. When frying pan is hot (butter will sizzle) add squash and HALF the butter.  The goal is to get some nice carmelization on the squash, so don’t move it around too much in the pan.  Add more butter as the squash absorbs it.
3. Add pasta to now boiling water (let simmer until al dente)
4. Once pasta is al dente, drain into collander and rinse under cold water until pasta is room temperature.  Place back into pot with olive oil and set aside
5. Once squash is carmelized, remove from pan and set aside
6. In the same pan, (don’t drain it) add 1 quart of stock and the cheese.  Whisk continiously. Let the cheese melt into the stock (keep heat @ a simmer) and gradually add more stock as the mixture thickens to desired texture.***
7. Add the garlic, chives, sage and parsley to sauce. MAKE SURE to reserve some chives and parsley for garnish. 
8. Pour sauce into large container and set aside (get as much out as possible). 
9. Clean frying pan
10. Serving Note: You are cooking this pasta to order.  So, if you think your frying pan is big enough for sauteeing four servings go for it! Some people will only be able to do two servings at a time
11. In a hot frying pan add remaining butter.  Add squash and green onions for the # of servings your are doing. Let them sweat in butter for 30 seconds.  Spoon in desired sauce amount followed by desired pasta amount.  Sautee until pasta is hot and coated with sauce.  Add Salt and Pepper to taste.  Serve immediately and garnish with reserved chives and parsley.

** If you want to add extra flavor for extra cost. Use chicken or veg stock to boil the pasta in, instead of water.  Or, drop a chicken bullion cube in the water.

*** It is imperative that you add the cheese in small amounts so it emulsifies with the stock and doesn’t become one big cheesy plopper!

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El Panorama

Puerto Vallarta, Mexico

www.elpanorama.com

 El Panorama is located in downtown Puerto Vallarta and presents on the most breathtaking views I’ve ever witnessed. Make sure that you dine outside on the terrace level. 

 
Get Sauced:  2 out of 4

El Panorama presents a large selection of typical Mexican style tropical drinks (margaritas, pina coladas, daiquiris, etc) that were extremely delicious.  For a gourmet restaurant the wine list was a bit lax, not featuring some of the typical French staples one expects to see.  The beer and liquor menu was mediorce (although my wife disagrees), it would have been nice to see some micro-brews and a wider selection of scotch.

The Sauce: 4 out of 4

We had the Chateaubriand for two, which was prepared and served table-side with classic Bearnaise sauce.  It was divine! The sauce complimented the perfectly cooked meat and oblique cut carrots perfectly, it was thick and delicious, but not too overpowering. Luxury and decadence at its best! Also prepared table-side was Ceasar salad, the dressing was sharp, peppery, creamy and cheesy with a subtle anchovy bite at the finish.  Couldn’t have asked for more in preparation, texture or flavor.

The Reduction: +2 Ambiance +1 Customer Service for  9 out of 10

This is a Sauced Chef first! I awarded an extra credit point for ambiance! I have never dined anywhere with such a breathtaking view of the surroundings.  An elegant terrace with a magnificent view of the rolling city surrounded by the mysterious jungle.  A mariachi/pan flute band that put us in annals of a contrived travel magazine setting, it didn’t feel real, but it was!  We were treated like American royalty! The servers were quick (almost too quick) to clear our waters and debris.  They brought out a massive bottle of good tequila and we were awarded complimentary shots whenever we wanted.  The table-side preparation was flawless, fluid and beautifully presented.  You MUST go here once in your life! 

P.S. Happy Anniversary Dustin and Beth!

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Lisbon Bisque with Linguica Meatballs

Food processor

Large ladle

Large frying pan

Large stew pot

Large tempering bowl

2 oz cooking oil

2 oz butter

10 oz can of chestnut puree

4 cups beef broth

2 cups water

1 white yam

5 medium size parsnips roughly chopped with skin on

½ white onion julienne

10 oz whole milk

4 oz heavy cream

2 lbs linquica sausage (chorizo will work also)

½ cup fresh cilantro

2 garlic cloves minced

½ cup chopped parsley

1 egg

Beef base TT

S/P TT

1. Preheat oven 350 degrees
2. Place white yam (skin on!) in its own tray and roast.  Roast until it is slightly soft to the touch.  Remove and place in freezer to cool (about 20 minutes)
3. Add water and beef stock to large pot over high heat
4. Combine oil and butter to hot frying pan and sauté white onions until slightly caramelized, add to bisque pot
5. Add parsnips (skin on, so wash each parsnip thoroughly!) to frying pan and carmelize to a full, nut brown color.  Add to bisque pot. 
6. Take yam out of freezer and do a rough chop (about 8 pieces, skin on!) and add to bisque pot
7. Cover bisque pot, add chestnut puree, and simmer for 20 – 30 minutes (until parsnips are tender)
8. Combine sausage, garlic, cilantro and egg in food processor, blend until it becomes a manageable meatball mixture.
9. Form 10-15 meatballs and set aside
10. Add parsley to bisque mixture (set aside some for garnish) and ladle bisque mixture into food processor in batches (probably 3 or 4) and blend until uniform and smooth
11. Pour mixture back into pot, temper in milk and heavy cream and simmer over medium heat, stirring sporadically.
12. Season bisque with beef base and s/p (or whatever!) to taste
13. Sauté meatballs in frying pan until browned on all sides,  add meatballs to bisque and let simmer for 5-10 minutes until meatballs are fully cooked.  Stir constantly, but be careful not to break meatballs in bisque.
14. Serve with parsley garnish

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Pangea Pizza

Traverse City, MI

www.pangeaspizza.com

Pangea is located in the heart of downtown Traverse City and features pies from around the world.  Pangea also has a large outdoor patio area that is perfect for lounging and drinking in the summer

Get Sauced: 4 out of 4

Pangea has a HUGE beer list.  They offer flights of beers and have bottled beers categorized by country of origin. They also feature local microbreweries on their taps.  Michigan is recognized to be one of the top 5 microbrewed beer producers in the nation, its nice to get that taste right from Pangea’s drafts.  They boast a decent wine list for a pizza place and feature some tasty marguuerita and daquiri drink specials

The Sauce: 2 out of 4

We ordered an Italian, Mexican, Rajasthan (Indian)and Carribean Jerk pizza.  I was most impressed with their basic Italian pizza sauce and the Indian pizza sauce.  Their basic Italian sauce was thick, with a good balance of sweet and tangy.  It also had a fresh basil finish.  The Indian sauce was very unique, with hints of cumin, turmeric, coriander, curry and garlic that  complimented the house made Saag Paneer cheese.  However, I was extremely disappointed in the Jerk and Mexican pizza sauces.  The Mexican pizza sauce was very bland with no kick.  Yes, the pizza had chorizo sausage (just ok) which added some boost to the sauce, but not enough.  I expect to taste chili and cumin with real tang and maybe some minced jalapeno, nothing like that happened.  The Jerk pizza sauce was rough.  No allspice, no thyme,  nothing to represent the sweetness of jerk, not to mention ZERO spice.  Even the chicken on the pizza (supposedly jerk rubbed) was barely seasoned.  It tasted more like a Hawai’in Pizza with chicken instead of ham than an actual representation of real Caribbean jerk flavoring. Whoever made that pizza was the only REAL JERK!

The Reduction: +1 Ambiance for 7 out of 10

Our server was pretty good, she did bring us the wrong beers initially but apologized and corrected her mistake with decent quickness. The outdoor patio is large and has a tiki-bar feel, complete with tropical drink specials.  During the evening it is simply lit with Christmas tree lights.  There does exist a  laid back, let’s eat, drink (and drink some more) and be merry vibe that is really unique, though! Keep the beer list on point, but spice up the SAUCE!

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Compari’s

Plymouth, MI

www.comparisdining.com

Downtown Plymouth is a hidden gem with some great places to eat and drink.  They also do a great job of holding fairs, festivals and interesting events to bring the people in. Compari’s is right in the heart of where you want to be.

 Get Sauced:  2 1/2 out of 4

For a moderately priced Italian Bistro, the wine list was as expected; a spackling of Cab Sav’s, Merlots, Pinot and one Zinfandel.  They only had 4 beers on tap and two of them were Bud and Miller! The only saving grace was the large bottled beer list which was somewhat diverse. 

The Sauce: 2 1/2 out of 4

My first disappointment took place when I ordered a beautifully prepared house salad only to realize that they were using bottled bleu cheese dressing.  There is nothing worse than tasting that faux bleu cheese processed flavor on a salad. Nothing! Here’s the kicker, they had fricking bleu cheese crumbles readily available! Why wouldn’t you make your own dressing! To me, that’s just laziness based on the hope of customer ignorance! However, the redeeming bite was on the asparagus/mascarpone stuffed ravioli with a wild mushroom cream sauce that I ordered.  The light sweetness of the mascarpone paired wonderfully with the earthiness of the cremini/shittake mushroom sauce.  The sauce had hints of garlic and pepper and relaxed my previously annoyed taste buds with a robust nutmeg finish.  Unfortunately, my meal was the best of the table and its not a regular menu item.  If you go there, do not order the whitefish! I tried my sister’s and instantly regretted the mushy, unseasoned, overcooked cardboard that hit my saucy lips!

The Reduction: -1 Customer Service  for  4 out of 10

The server was unenthusiastic and boring.  He did a sub-par and inaccurate  job describing the menu.  I witnessed my sister ask for water multiple times with multiple people before she was refilled.  They had an oil and vinegar bottle on the table next to a fresh parm shaker which (I assume) was to make a dipping sauce for the fresh bread.  I was the one that had to make the sauce for the table and it wasn’t even suggested to us by the server.  The ambiance was as expected, nothing amazing, nothing really shitty either.  The bathrooms were clean and elegant. The tables a bit too small, but nothing that one wouldn’t expect from a bistro-type setting.  Overall, next time I am in Plymouth I won’t be visiting Compari’s.

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Coach Insignia

Detroit, MI

http://www.mattprenticerg.com/urc/coach.asp

An homage to the history and culture of the Motor City. Coach is the 2nd highest restaurant in the world, it is located on the very top of Detroit’s Renaissance Center.  It actually used to slowly rotate but the previous owners didn’t oil the gears as specified and the once mobile is now stagnant.  The only solution is for owner Matt Prentice to pump millions of gear greasing cash into the futuristic, spherical structure to get it moving again.

 Get Sauced:  2 1/2 out of 4

Coach has an extensive wine list and a knowledgeable and friendly sommelier (Patrick) who recommended and decanted two flavorful bottles of wine for the table. The cocktail list was as expected for a fine dining establishment with some interesting fresh variations like the blueberry/raspberry mojito and pomegranate champagne. Both were boozey, poppy and refreshing.  I ordered the Sauced Chef staple tester; an extra-dirty Kettle One martini with bleu cheese stuffed olives.  Mixed very well, but was clear in the glass which means not enough OJ (olive juice), which is imperative for an “extra-dirty” styled martini.  Really disappointed in the beer list.  Beer is gourmet, people! Not one single Michigan micro-brew on draft and a meager bottled selection once again leaves the beer drinker wonting. 

The Sauce: 3 out of 4

The red wine and shallot reduction for my sous vide chicken was memorable.  A tart topnote, followed by savory and finished with garlic shallot hints. The amount  was perfect, sauce was strained and added a radiant color to the plate.  It could have been a tad bit thicker but was done very well.   The choclate sauce for the hazelnut torte was rich and thick but that was it.  I was hoping to experience a unique take by the pastry chef, perhaps some unique spice (cardamon?) or herb (lemon mint?) but was sorely disappointed.  In taking it for what it was, it was good, but not what I wanted it to be.  Follow me, people?

The Reduction: -1 Customer Service and  +1 Ambiance for  5 1/2 out of 10

The most appalling thing for this very expensive place was the initial lack of service.  We waited unattended for about 10 minutes, even though we were on time for our reservation.  Upon being seated late, the hostess did not offer any apologies for the delay.  After being seated, we were not greeted for another 10 minutes, when our table was acknowledged it was by the sommelier, not the server! For a $100 per person experience, this saucy chef expects be pampered! Admittedly, once we were greeted the service was maintained at a very high level throughout the meal.  The most memorable thing about Coach Insignia was the breathtaking view of downtown Detroit and Windsor.  The decor, lobby furniture (over-sized stuffed red chairs so I could be the Sauced King), unique circular structure and sheer height the place  humbled our group.  The ingenuity, creativity and vision of Coach Insignia is impressive.

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