Tuesday, October 19, 2010

Menu 6: A Five Course Dinner with Beer Pairings on 10-19-10

MENU 6. 12718 LARCHMERE BLVD., CLEVELAND,OH 44120 PHONE 216.791-6649
      On October 19, 2010, I had the unique pleasure of covering a Five Course Dinner with UNIBROUE Beer pairings at the new, and very hip urban Larchmere neighborhood eatery and Lounge called Menu 6, located at 127th and Larchmere. What Makes Menu 6 so very special is that this is a "Market Fresh", "Seasonal" restaurant that uses local ingredients as frequently as possible. With Chef Michael J. Herschman at the helm, whom would expect anything less.
        Chef Herschman and myself have similar paths, in that we both trained and practiced our creative wears in my native state of California, in some of the same restaurants, and in Cleveland, Ohio, as well. However, while I stepped off the Chef line for 10 years, after becoming an Attorney and practicing law, Chef Michael Herschman has continued to dazzle Cleveland with his amalgamation of distinct flavors, while practicing seasonality.
    Now, for those of you whom do not reside in a seasonal state, such as my California friends and family, you may not recognize nor respect the challenge that exists in creating and maintaining a seasonal menu using predominantly local ingredients. Here in Cleveland, we thrive on local, sustainability to help support our local inner city neighborhoods with green spaces to feed our hungry and support our neighborhood economies, and help our local farmers get their organic micro farm and cottage industry foods out there to our urbanites and suburbanites. It is wonderful that a trendy spot such as Menu 6 has opened in an up and coming Cleveland neighborhood, instead of playing it safe, and that they have made a strong commitment to sustainability; saying yes to local micro farmers; saying yes to local neighborhood economics; and saying yes to Cleveland, Ohio!
            I was enthusiastic about covering this beer dinner on TV-20.  "ITS A TOUGH JOB, BUT SOMEONE HAD TO DO IT".
        AIRING SOON, WILL BE THE Menu 6 BEER DINNER,  HELD ON OCTOBER 19, 2010 DURING CLEVELAND'S BEER WEEK, WHICH WAS AN AFFAIR TO REMEMBER.  MENU 6 FEATURED "UNIBROUE" BEERS, WHICH WAS TRULY THE BEST RANGE OF BEERS I HAVE EVER SAMPLED. THESE ELEGANT AND SOPHISTICATED BEERS WERE PAIRED EXQUISITELY, AS I DESCRIBE HEREINAFTER, WITH THE FOLLOWING MENU:

COURSE ONE:
  • Fennel & Chili seared hamachi with sea salt, horseradish & crispy parsnips- paired with Blanche de Chambly.
     This beer was as light and crisp as champagne, and it went brilliantly with the hamachi, the bite of horseradish and the light flavors of fennel and sea salt, contrasted with the crunch of parsnips, enhanced the delicate hamachi, which was complimented by Unibroue's "Chambly", a very pale, smooth on the palate beer.
COURSE TWO:

  • Warm arugula with duck breast, smoked gouda & oranges- paired with Don de Dieu
     This was a heartier beer that stood up to the Duck breast that had the nutty arugula intertwined with melted smoked gouda with a bit of orange. This was one of my favorite pairings, it went together like clockwork. The beer was significantly stronger than the first course, a bit on the amber side, and it was a bold beer, but not bitter. Being a Belgian beer, Unibroue beers do not have a lot of hops, and bitterness was not an issue in any of their beers, even the darker ones were smooth and creamy! I loved this beer, and the duck breast was cooked PERFECTLY!
COURSE THREE:
  •   Roasted mussels, sweet potato ginger fries, mango & candied garlic- paired with Maudite
         My favorite part of this pairing, food wise, was the Candied garlic, bits of mango and the sweet potato fries because they offset this unique and strong beer, bringing out sweet notes, otherwise not necessarily recognizable. This beer needed sweet notes to accent its boldness and strength.  One of the stronger beers, as far as alcohol content. The Candied Garlic as simple as it is, was SUBLIME!!!!
COURSE FOUR
  •  Caraway dusted pork rack, wild mushroom ragout & pancetta- paired with Trois pistoles
        This Course was by far the darkest of the dark beer for the evening, and who knew pork could stand up to a pairing which would normally require something hearty like a beef filet with a rich demi glace. NOPE, Michael Herschman made an amazing pork with just a hint of caraway and added pancetta to the reduced jus, adding a rich and deep flavor, hearty enough to carry this dark, delicious beer. The wild mushroom ragout had deep notes as well, not just earthy, but a substantial foundation of flavors bouncing off your tongue with that mouth-watering pork and explosion of pancetta. Between the beer and this course, the interplay of the two flavors melded together like marshmallows in hot chocolate. Before I interviewed Chef Herschman, I knew that this was one of his favorite courses, and HE NAILED IT! Besides dessert, which is not typically my favorite course, this was my favorite pairing of the night! 

COURSE FIVE
  • Carmelized apple upside down cake, sharp cheddar gelato & black pepper almond brittle - Paired with Ephemere
           Okay, now this dessert was not at all like it sounds. First, the black pepper almond brittle was not pronounced, it was only there in tiny increments and was not the least bit interfering. It was meant to be a concerto of flavors, and it was, indeed. 3 WORDS: SHARP CHEDDAR GELATO. this little bit of heaven, a tiny scoop, could have eaten far more, was delectable, and as predicted as I ate it, this was Chef Herschman's favorite part of his favorite course. Yes, the cake was good, and the idea, was a deconstructed version of a classic, which is apples and cheese, and a slice of cheese on apple pie, only far better! The beer "Ephemere" has a clear taste of tart apples, and contains fresh mashed granny smith apples. Although fruity and floral notes are contained herein, there is no doubt that this is an easy drinking beer and was not too sweet at all. It went perfectly with that cheddar gelato I cannot stop thinking about!!!
              Besides the Chambly and the Maudite, this was may favorite beer. All of the UNIBROUE beers are wonderful, and they are out of Quebec Canada. I look forward to cooking with all of these beers, as I found each of them to be wonderful, and as I was drinking them, I began to conjure dishes of my own to pair with and use the beer directly as an ingredient in, many dishes. Look for UNIBROUE to make an appearance in future episodes and recipes from the Saucy Gourmet.
          AS FOR BEER WEEK IN CLEVELAND, I DID MINE IN STYLE, BY ATTENDING A UNIQUE BEER DINNER AT A FINE RESTAURANT, MENU 6, IN THE UP AND COMING LARCHMERE NEIGHBORHOOD. I HIGHLY SUGGEST YOU GET YOURSELF SOME UNIBROUE BEER IMMEDIATELY, AND THAT YOU GO TO MENU 6 AND CHECK OUT THE SEASONAL CUISINE OF ONE OF CLEVELAND'S FINEST CHEFS, MICHAEL HERSCHMAN.
STAY TUNED, FUTURE POSTINGS WILL INDICATE AIR TIMES FOR THIS EPISODE. REMEMBER, IF YOU MISS THE POSTED AIRING TIMES, IT WILL EVENTUALLY BE ARCHIVED. CHECK OUT UNIBROUE BEERS ON MY FAVORITE LINKS PAGE. CLICK ON MENU 6 AT THE TOP OF THIS POST FOR THEIR CONTACT INFORMATION AND UPCOMING EVENTS.
CHEERS,
CHEF DENISE DEMMITT, AKA
THE SAUCY GOURMET


     

Monday, October 11, 2010

CLEVELAND BOTANICAL SOCIETY FIRST ANNUAL RIPE FESTIVAL

NOW AIRING  ON TV20 IS THE EPISODE SHOT AT THE FIRST ANNUAL CLEVELAND BOTANICAL SOCIETY RIPE FESTIVAL, CELEBRATING THE HARVEST AND ALL THINGS LOCAL FOOD!!! JUST CLICK ON WATCH TV 20 NOW ON LEFT SIDE OF SCREEN, AFTER CLICKING ON TV-2O (CITY OF CLEVELAND WEBSITE) ON MY FAVORITE LINKS! ENJOY THE SHOW AND ALL THE INFORMATION PROVIDED ON ALL THINGS LOCAL. AS ALWAYS, I AM AVAILABLE TO ANSWER YOUR QUESTIONS TO ANY SOURCING OF PRODUCTS, INFORMATION AND RECIPES. EMAIL ANY AND ALL QUESTIONS RELATIVE TO FOOD, COOKING, AND/OR ANYTHING YOU HAVE SEEN ON THE SAUCY GOURMET, TO ME, CHEF DENISE DEMMITT AT thesaucygourmet@hotmail.com 
 THIS WAS A GREAT FESTIVAL AND I HOPE YOU ENJOY THE SHOW. YOU MAY VIEW THE SHOW FROM THURSDAY OCTOBER 7, 2010 THROUGH OCTOBER 14, 2010. SHOWTIMES ARE DAILY AT 11:00 A.M. EST, 4:00 PM EST, AND 9:30 P.M. EST. ALL OTHER PREVIOUSLY AIRED EPISODES WILL ULTIMATELY BE ARCHIVED, AND LISTED UNDER SHOWS, JUST SCROLL DOWN TO THE SAUCY GOURMET AND CLICK!!!!

DON'T FORGET, MANY OF THE COTTAGE INDUSTRIES AND DAIRYS SEEN IN THIS EPISODE ARE AVAILABLE AT HEINEN'S GROCERY AND SPECIALTY STORES. THE LISTED LOCAL ORGANIC FOOD PROVIDERS CAN BE AVAILABLE TO A STORE CLOSE TO YOU, IF YOU CONTACT BOTH THE FARM THAT PRODUCES THE PRODUCT, AND YOUR LOCAL STORE, AND LET THEM KNOW THE PRODUCTS YOUR INTERESTED IN YOUR LOCAL STORE(S) CARRYING.  MAKE SURE YOU TELL THE FARMER WHERE YOU SHOP, HOW YOU HEARD OF THEM (ON TV-20, FROM THE SAUCY GOURMET)AND THAT YOU WOULD LIKE THEM TO CONTACT YOUR LOCAL GROCER TO SUPPLY YOUR NEIGHBORHOOD, LOCALLY. IT NEVER HURTS TO ASK!!!  BELIEVE ME, THESE MICRO ORGANIC FARMS WOULD LOVE TO HAVE THE SOURCING OPPORTUNITY TO BRING THEIR PRODUCTS TO YOU. DON'T BE SHY.  IF YOU HAVE ANY QUESTIONS WHATSOEVER, PLEASE CONTACT CHEF DENISE DEMMITT, THE SAUCY GOURMET, AT thesaucygourmet@hotmail.com I WOULD BE PLEASED TO HEAR FROM YOU.

HERE ARE A LIST OF THOSE LOCAL FOOD SOURCES INTERVIEWED AND SHOWN AT THE RIPE FESTIVAL AND THEIR CONTACT INFORMATION BELOW:

SNOWVILLE CREAMERY, Proprietor Warren Taylor.
http://www.snowvillecreamery.com/   THIS IS WHOLE MILK, 2 PERCENT, AND NON-FAT MILK FROM GRASS FED COWS, MILKED FAR LESS FREQUENTLY, RESULTING IN A FAR SUPERIOR PRODUCT TO ANYTHING YOU HAVE EVER TASTED, I PROMISE YOU THIS!!! CHECK IT OUT FOR YOURSELF. THIS IS THE BEST MILK I EVER TASTED, AND I AM A MILK DRINKER, BIG TIME!!!
ROBERT ROTHSCHILD FARMS, GOURMET JAMS, SAUCES, DIPS, FOR GENERATIONS, ALL LOCALLY PRODUCED. http://www.robertrothschildfarms.com/  THIS PRODUCT IS FOR THE DISCERNING PALATE, WHO DOESN'T HAVE THE TIME TO MAKE IT THEMSELVES, BUT WANTS A GOURMET ITEM THAT IS NATURAL, AND LOCALLY PRODUCED.

MAMA JOE'S PIES, LOCALLY MADE IN AMHERST AND MEDINA, OHIO. THERE ARE MORE THAN 33 VARIETIES. THE CRUST IS TO DIE FOR, MMM  MMM  GOOD!!!!! MY FAVORITES ARE THEIR PECAN PIE, CHERRY PIE, BANANA CREAM, AND THEIR PUMPKIN CHEESE  PIE AT THANKSGIVING. THE CREAM CHEESE IS BAKED INTO THE CRUST AND IT IS SIMPLY AMAZING!!

MACKENZIE CREAMERY ( LUXURIOUS LOCAL ARTISAN GOAT CHEESE, BY CHEESEMAKER JEAN MACKENZIE) ALL GOAT MILK IS FRESH FROM TWO LOCAL  AMISH FARMS. THIS CHEESE IS CRAFTED WITH LOVE AND PASSION, AND MIXED WITH INGREDIENTS THAT GO SO WELL TOGETHER. THE FIG AND CONGAC WAS PURE HEAVEN. THE WARMTH OF THE INGREDIENTS AND THE SMOOTHNESS OF THE CHEESE WAS A PERFECT MATCH. THIS CHEESE, WITH MY FAVORITE CRACKER, WILL BE ON MY HOLIDAY TABLE, TO BE CERTAIN. MANY OTHER NATURAL FLAVOR VARIETIES, SUCH AS HERBS DE PROVENCE, ARE AVAILABLE AS WELL. THIS PRODUCT IS CURRENTLY BEING SOLD AT HEINENS, AND HAS WON SEVERAL NATIONAL AWARDS, AND HAS ONLY BEEN IN BUSINESS FOR TWO YEARS. THIS PRODUCT WAS MY TOP PICK OF THE DAY.  phone 440-226-0772  email jeanniegoat@yahoo.com

TOTALLY COOKED FOODS AND EVENT PLANNING, CHEF DANTE D'AVELLO. CATERING, CHUCKWAGON STYLE, SAUCY, FULL-SERVICE, KNOWLEDGEABLE, AND READY TO PROVIDE FOR ANY AND ALL OF YOUR CULINARY NEEDS. THEY BRING THE WAGON RIGHT TO YOU, from low and slow local meats, to fresh ESPRESSO CART, AND FINE PASTERIES. Whatever your needs, custom menus are their specialty.
PHONE 330-923-9924  FOR CALL AHEAD ORDERS AND INFORMATION.
http://www.totallycooked.com/ totallycooked.com

MY FAVORITE URBAN GREEN SPACE PROJECT AT THE RIPE FESTIVAL GOES TO:
GARDENHOOD ENTERPRISES. GARDENHOOD ENTERPRISES FOCUSES ON
LOCAL GREENSPACE FARMING IN URBAN INNER CITY NEIGHBORHOODS
 gardening for seniors, raised bed gardening for disabled and/or seniors, community urban gardening, working with at risk youth gardening projects, and hoop house gardening. THIS ORGANIZATION IS LOOKING TO EXPAND UNUSED, BLIGHTED AND ABANDONED LANDS IN URBAN NEIGHBORHOODS AND CREATE NEW URBAN DEVELOPMENT THROUGH GREEN SPACE PROJECTS, FEEDING OUR COMMUNITY AND INNER CITY NEIGHBORHOODS' BODIES, MINDS, AND SPIRITS THROUGH GARDENING. THIS AMBITIOUS PROGRAM SEEKS TO TEACH OTHERS OF ALL AGES HOW TO FARM, FEED THEMSELVES AND THEIR COMMUNITY, AND DEVELOP OCCUPATIONAL AND AGRICULTURAL SKILLS THROUGH PROGRAMS FOR AT RISK YOUTH. 
      THE SAUCY GOURMET ENDORSES THIS ENTERPRISE AND IS DETERMINED TO ASSIST IN ITS FRUITION FOR THE PURPOSE OF HELPING URBAN CLEVELANDERS TO GROW AND COOK THEIR OWN WHOLE, HEALTHY, AND DELICIOUS FOODS. COMMUNITIES CAN FEED EACH OTHER IN MORE WAYS THAN ONE.
     BY DEVELOPING GREEN SPACES IN THE INNER-CITY NEIGHBORHOODS,  COMMUNITY BONDS IN THE NEIGHBORHOODS CAN BE STRENGTHENED, AT RISK YOUTH CAN RECEIVE HANDS ON TRAINING, MENTORING,  AND EXPERIENCE THE TRUE FRUITS OF THEIR LABOR, PROVIDING OUR AT RISK YOUTH WITH AN OUTLET AND A PURPOSE THAT PRESENTS A NEW APPROACH TO THEIR INDIVIDUAL CHOICES  THEY MAKEABOUT THEIR FUTURE.  
         REMEMBER  CLEVELAND, WE NEED TO FEED OUR COMMUNITIES, TOGETHER,  IN MIND, BODY, AND SPIRIT. AS FOUNDER MARVETTA RUTHERFORD SAYS, "ITS ALL GOOD AT GARDENHOOD".
TO GET INVOLVED, OR FOR MORE INFORMATION ON GARDENHOOD ENTERPRISES . CONTACT MARVETTA RUTHERFORD , email vette1266@yahoo.com  addresses: 139 KINSMAN, AND 8003 BROADWAY, phone 216-538-6630 and 216-235-8609. MS. RUTHERFORD IS STILL GROWING SOME BEAUTIFUL MIXED BABY LETTUCES AND WILL BE STARTING HER HOOP HOUSES, FOR WINTER GREENHOUSE GARDENING.

THE REFUGEE RESPONSE ORGANIZATION Director James Hamilton. EMAIL james@refugeeresponse.org   1832 West 25th Street, Cleveland, OH 44113.  Phone 440-231-1637
Farming 6 ACRES IN OHIO CITY, AND TEACHING REFUGEES SKILLS TO ULTIMATELY FARM THEIR OWN URBAN GREEN SPACES TO FEED THEIR FAMILIES AND TO PROLIFERATE THEIR LIVELIHOOD AND OUR LOCAL ECONOMY.

*SPECIAL MENTION TO THE KIDS AND EDUCATORS AT LUTHERAN MEMORIAL SCHOOL AND ERICH HOOPER, FROM HOOPER FARM IN TREMONT, OHIO. ERICH HAS DEDICATED HIS LIFE TO TAKING AT RISK YOUTH FROM THE STREET AND PROVIDING THEM WITH SKILLS AND GREEN JOBS. BIG PROPS TO ERICH HOOPER AND HOOPER FARMS!!! PHONE 216-861-5224/ 2835 W. 11TH STREET, CLEVELAND, OH 44113 (TREMONT, OHIO)

Tuesday, September 7, 2010

Contact Information to Hire the Saucy Gourmet for your events

RECIPES FOR TV-20"THE SAUCY GOURMET" EPISODE 2 "BEACH BBQ"


NEW RECIPES FOR MY BEACH BBQ , FEATURING A DYNAMITE SOUTHERN ''LOW COUNTRY" SHRIMP BOIL ARE HERE. THE BEACH BBQ, WHICH WAS FILMED AT EDGEWATER PARK, ON THE SHORES OF LAKE ERIE, CLEVELAND, OHIO, IS CURRENTLY AIRING FROM SEPTEMBER 30, 2010 THROUGH OCTOBER 6, 2010 AT 8:30 A.M., 1:30 P.M., AND 7:30 P.M. (EST). PLEASE WATCH AND ENJOY. YOU CAN CLICK ON TV20 WEBSITE LISTED ON MY FAVORITE LINKS, OR AT www.city.cleveland.oh.us and CLICK "WATCH TV-20 NOW.  
RECIPES FOR BEACH BBQ:
1.   SOUTHERN "LOW COUNTRY" SHRIMP BOIL (FEEDS 10 PEOPLE, ADJUST AMOUNTS OF INGREDIENTS, IN ACCORDANCE WITH NUMBER OF GUESTS) 
 PREPARE
5LBS of SHELL ON RAW SHRIMP, preferably no smaller than 21-25 CT. (size "21-25 Ct." indicates number of shrimp per pound and thus size of shrimp) NOTE, I PREFER TO USE 16-20 CT. SHRIMP FOR BOIL.

2LBS of smoked (already cooked) ANDOUILLE SAUSAGE, cut into 2-3 inch chunks. NOTE: You may substitute any smoked sausage, but Andouille is preferred and is traditional in a Southern Shrimp Boil.

5-10 ears of corn, cut in half, so that at least one or two halfs  of ears of corn are provided per serving.

3LBS of baby Yukon Gold or Baby Redskin potatoes, about 3-4 potatoes per person.

1 LARGE POT WITH LID, AT LEAST 3 GALLON CAPACITY. THIS CAN BE COOKED ON THE STOVE, OR THE GRILL, OR OVER A FIRE PIT WITH A GRATE LARGE ENOUGH TO HOLD THE POT.

2 GALLONS OF WATER (INCREASE WATER FOR ADDITIONAL SERVINGS BY ONE GALLON FOR EVERY ADDITIONAL 5 SERVINGS THIS RECIPE IS FOR 10 SERVINGS)
 TO THE POT, ADD THE FOLLOWING SEASONINGS:
2T Kosher Salt
4-6 oz of South Coastal seasoning, to simplify, use "OLD BAY", or a similar shrimp boil blend, and add 1-2 Tablespoons (T) of Cayenne Pepper, if you like it spicy! Urban Herbs at the Westside Market and available online at http://www.urbanherbsonline.com/  makes their own great blend called "southcoast" seasoning, I highly recommend.
10 Whole Bay leaves, preferably fresh or dried, if your market does not have fresh.
1/3 OZ whole black peppercorns, OR ABOUT 25 PEPPERCORNS
2 stalks of celery, rough chopped
Juice of One lemon, and the juiced lemon itself, right into the pot!
2 Cups  of white wine (optional)

DIRECTIONS:
*AFTER SEASONING POT CONTAINING WATER, ADD  POTATOES, AS THEY TAKE THE LONGEST TO COOK. COVER AND BRING POT TO A BOIL. ONCE POTATOES ARE ALMOST COOKED, ADD SAUSAGE CHUNKS, CORN, AND BOIL FOR 3-5 MINUTES MORE. ONCE POTATOES ARE COOKED THROUGH, ADD SHRIMP, STIR, AND COOK FOR NO LONGER THAN TWO MINUTES. REMOVE FROM HEAT, AND DRAIN MOST OF THE COOKING LIQUID FROM POT, WHILE RESERVING A SMALL AMOUNT OF LIQUID, FOR DUMPING BOIL OUT. USE SHEET PAN(S), LINED WITH NEWSPAPER, AND DUMP BOIL OUT, JUST BEFORE SERVING. ADD LEMON WEDGES AND MELTED BUTTER THAT HAS BEEN HEATED AND CLARIFED (FAT SKIMMED OFF TOP OF BUTTER DURING HEATING PROCESS, BEFORE SERVING IN SMALL CUPS) AND BE SURE TO PLACE CONTAINERS ON TABLE FOR THE SHRIMP PEELINGS. NOTE: PREPARE BOIL JUST BEFORE SERVING, AS SHRIMP MUST BE SERVED HOT, BUT CAN EASILY OVERCOOK AND BECOME RUBBERY. ONCE SHRIMP IS IN POT, EVERYTHING ELSE, INCLUDING GUESTS SHOULD BE SEATED AND READY TO GO. POURING BOIL OUT ONTO TABLE IS A RUSTIC AND ENGAGING EXPERIENCE FOR YOUR GUESTS. THIS IS AN EXCELLENT WAY TO SHARE FOOD WITH FRIENDS AND FAMILY. ENJOY.  FOR ADDITIONAL QUESTIONS YOU CAN EMAIL ME AT thesaucygourmet@hotmail.com  or follow me on twitter. www.twitter.com/ DeniseDemmitt
***ADDITIONAL RECIPES FOR BEACH BBQ SHOW, INCLUDING THE "INSIDE OUT" BURGERS, THE MUSTARD AIOLI FOR THE ANDOUILLE SAUSAGE (GOTTA HAVE THE SAUCE), THE WOOD FIRED GRILLED MONKFISH, AND THE AMAZING HEIRLOOM TOMATO PASTA SALAD WITH BASIL LIME BALSAMIC VINAGRETTE, AND THE FANTASTIC TRIFLE OF ANGELFOOD CAKE, HONEY SPUN WHIPPED VANILLA CREAM,  AND FRESH BERRIES ARE BELOW, AS FOLLOWS:
"INSIDE OUT" BURGERS :
YOU CAN FILL THESE AMAZING HAMBURGERS WITH ANYTHING YOUR HEART DESIRES!!
FOR THE SHOW, I USED BACON, SWEET DICED SAUTEED ONIONS, REDWINE SAUTEED CHOPPED MUSHROOMS, AND MONTEREY JACK CHEESE. IN THE OTHER VERSION OF THE BURGER, I DROPPED THE MUSHROOMS AND ADDED SOME SAUTEED SERRANO CHILIS WITH HONEY, AND I TOPPED THE GRILLED BURGERS WITH A JALAPENO, HONEY, RICE WINE VINEGAR GLAZE, JUST TO KEEP IT ON THE SWEET AND SPICY SIDE. HERE IS HOW WE DO IT!
 USE 1/4 LB. OF LEAN GROUND BEEF PER BURGER. FOR EXAMPLE, IF YOU ARE SERVING FOUR BURGERS, YOU WILL USE A POUND OF BEEF.  EACH BURGER WILL CONSIST OF TWO PATTIES, SO DIVIDE EACH 1/4 LB SERVING INTO TWO EQUALLY SIZED PORTIONS. MAKE TWO THIN PATTIES, WELL FORMED. MAKE A SMALL INDENT IN BOTTOM BURGER. FILL BURGER WITH YOUR CHOICE OF PREPARED FILLINGS. FOR THE SHOW, I HAVE USED:
  •  1 TABLESPOON (T) OF CRUMBLED WELL COOKED BACON, PER BURGER. COOK ABOUT 1/2 LB BACON, TIL CRISP OVER MEDIUM HEAT, AND DRAIN BACON ON PAPER TOWELS AFTER COOKING, AND CRUMBLE BACON AFTER COOLING, FOR 4 TO 6 BURGERS. 
  •       1 T OF DICED SWEET VIDALIA ONIONS THAT HAVE BEEN COOKED DOWN TO A  NEARLY CARMELIZED STATE, (WHERE ONIONS ARE DARK FROM THEIR NATURAL SUGAR). NOTE: FOR FOUR TO SIX BURGERS, OR MORE, TAKE ONE ONION FINELY DICED AND SAUTE IT IN 1-2 T OF BUTTER UNTIL THOROUGHLY COOKED DOWN.  
  •      1 T. OF A PREPARED SAUTEED MUSHROOM MIXTURE AS A THIRD INGREDIENT, I HAVE PREPARED AS FOLLOWS:
  •  8 OZS OF FRESH MOONLIGHT MUSHROOMS ( OR YOU CAN SUBSTITUTE ANY KIND OF MUSHROOM YOU LIKE). SLICE MUSHROOMS AND THEN DICE THEM AGAIN, INTO SMALL, NEARLY SQUARE BITS AND COOK THEM DOWN BY METHOD OF SAUTE' AS FOLLOWS ( PREHEAT SAUTE PAN OVER MEDIUM HEAT, ADD 2T OF OLIVE OIL AND 1T OF BUTTER TO SAUTE PAN. WHEN PAN SIZZLES WHEN DROPLET OF WATER IS ADDED, ITS TIME TO SAUTE!  ADD MUSHROOMS AND STIR FOR EQUAL BROWNING. AS MUSHROOMS ARE RENDERING DOWN (SHRINKING IN SIZE) AND PAN SEEMS TO BE DRYING OUT, SCRAPE PAN AND ADD 1/4 CUP OF RED WINE (DON'T COOK WITH ANY WINE YOU WOULD'NT DRINK YOURSELF). STIR MUSHROOMS, GETTING ALL OF THE BITS DEGLAZING FROM BOTTOM OF THE SAUTE PAN. ADD SALT, PEPPER, AND FRESH GARLIC OR GARLIC POWDER, IF DESIRED, TO TASTE. COOK MUSHROOMS DOWN UNTIL NO PAN JUICES REMAIN. REMOVE FROM PAN, RESERVE TO COOL. DRAIN OFF ANY EXCESS JUICE OR LIQUID.
  •    USE 1 T OF SHREDDED MONTEREY JACK CHEESE PER BURGER, OR ANY OF YOUR FAVORITE CHEESE. I LIKE MONTEREY JACK, BECAUSE OF ITS CREAMY, GOOEY TESTURE AND MILD TASTE, WHICH LETS OTHER FLAVORS TAKE OVER, WHEN MELDED WITH THE CHEESE. FOR CONVENIENCE, YOU CAN USE PRE-SHREDDED CHEESE, BUT IT IS QUITE SIMPLE TO GRATE YOUR OWN CHEESE, AND IT ALWAYS TASTES FRESHER! FOR 4-6 BURGERS, YOU WILL NEED 1/4 C OF GRATED JACK CHEESE.
               FOR SPICY VERSION, KEEP THE ONIONS, BACON, JACK CHEESE, BUT ELIMINATE MUSHROOM MIXTURE AND ADD THE FOLLOWING:
  •  1 T OF SAUTEED SERRANO CHILE MIXTURE PREPARED AS FOLLOWS:
   FOR 4-6 BURGERS, TAKE 4 SERRANO CHILES, CUT STEM OFF, SPLIT IN HALF AND SCRAPE THE SEEDS OUT. WASH HANDS THOUROUGHLY AFTER AND DURING HANDLING THE PEPPERS, AS THE CHILES EMIT OILS THAT EASILY SOAK INTO YOUR SKIN AND ANYTHING YOU TOUCH WILL FEEL THE BURN, SO TO SPEAK.  
 FINELY DICE CHILES INTO TINY PIECES, ADD TO PREHEATED SAUTE PAN CONTAINING 1 TSP OF CANOLA OR OLIVE OIL. SAUTE ON MEDIUM HEAT, STIRRING CONSTANTLY. WHEN CHILES ARE ALMOST COOKED, ABOUT THREE MINUTES, ADD 1T OF HONEY AND STIR CONSTANTLY. ADD PINCH OF SALT. REMOVE FROM PAN AND COOL, SET ASIDE TO STUFF BURGERS.

JALAPENO GLAZE FOR SPICY "INSIDE OUT" BURGERS:
1 JAR OF JALAPENO JELLY (FOUND AT NEARLY ALL GROCERY STORES IN THE JAM AND JELLY ISLE. IF YOU HAVE TROUBLE FINDING IT, EMAIL ME AND I WILL TELL YOU WHERE TO FIND IT!
1/4 C OF RICE WINE VINEGAR
1/2 C OF HONEY

 MIX THE ABOVE INGREDIENTS TOGETHER IN SAUCE PAN OVER LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS FULLY HEATED AND INCORPORATED AS SMOOTH. REMOVE FROM HEAT, AND PLACE IN CONTAINER TO BE USED WITH PASTRY BRUSH OR BBQ "MOP' FOR GLAZING BURGERS.  FOR ADDITIONAL HEAT, ADD 1/4-1/2 TSP CAYENNE CHILE POWDER, OR ONE FRESH JALAPENO, DICED SMALL AND SAUTEED BEFORE ADDING TO SAUCE.

RECIPE FOR THE WOOD FIRED MONKFISH, EN PAPILLOTE:
 For this recipe, you will need wood papers, that come in various flavors, applewood, alderwoood, cedarwood, etc., which can be purchased for a reasonable price at Urban Herbs, at the Westside Mkt. This recipe is for Four servings. You will need four sheets of wood paper soaked in water with white wine added for flavor (optional). Soak papers at least 2-4 hours for maximum effect. For each Wood paper that you fill with fish, vegetables, and seasonings, you will need approximately two feet sheets of aluminum foil, for each packet. NOTE: YOU MAY COOK ON A GAS OR CHARCOAL GRILL FOR THIS RECIPE. THIS RECIPE SERVES FOUR PEOPLE.
  • 1 AND 1/2 LBS OF MONKFISH, CUT INTO 1/2 INCH THICK MEDALLIONS, CUT ON THE BIAS. USE ABOUT 3 MEDALLIONS PER PACKAGE, PER SERVING.
  • 1 LEEK, TOPS AND BOTTOM CUT OFF AND CUT IN HALF, LENGTHWISE. WASH WELL TO AVOID DIRT AND SAND WHICH OFTEN ACCUMULATES SINCE LEEKS GROW UP OUT OF THE GROUND. With a Sharp Chef's knive, cut strips of leeks thin (julienned). About 3/4 C total needed/
  • 1  MEDIUM ZUCCHINI SQUASH, ENDS CUT OFF, CUT IN HALF, AND SPLIT IN HALF, LENGTHWISE AND CUT INTO THIN STRIPS (JULIENNE). YOU MAY ADD YELLOW ZUCCHINI, OR ANY OTHER THIN STRIPS OF VEGETABLES YOU PREFER.
  • 1 SWEET RED PEPPER, CUT IN HALF, SEEDS REMOVED, AND SLICED LENGTHWISE INTO THIN STRIPS, JULIENNED.     
  •  4 CLOVES GARLIC MINCED
  • 4 T BUTTER, 1T PER EACH SERVING.
  • SALT AND PEPPER TO TASTE
  • JUICE OF ONE LEMON AND ZEST OF ONE LEMON CHOPPED
     Place 2ft. sheet of aluminum foil down, with the soaked wood paper on top, with the grain, so paper can be rolled with the grain, inside the foil. Place salt and pepper seasoned medallions of Monkfish, 3 per serving. Add 1T of butter dabs divided between three medallions. Add 1/4 of the minced garlic, a pinch of lemon zest and 1/4 of the juice of one lemon to tpo of fish. Top fish with zucchini, leeks, red peppers. Roll soaked wood paper over, so paper now covers top and bottom of fish. Take Aluminum foil from underneath and fold it over rolled wood paper and tuck the sides in, rolling the entire package over, ensuring that the top is creased and sides are creased, so that when placed upon heat, package swells with steam to cook vegetables, while fish gets wood fired, inside of the foil packet. Foil should be at least twice the size of the wood paper, in order that it may be folded over, and sealed at the sides and top. Cook over even heat/ hot coals for 7 minutes. Remove from grill, and open package, and remove foil and fish from wood paper, topping fish medallions, which look like curled up lobster tails when cooked, with vegetables, and additonal seasonings, lemon juice, and melted butter, as desired.

TO BE ADDED, THE FINAL RECIPES FROM THE BEACH BBQ!!!!
THE MUSTARD AIOLI FOR ADOUILLE SAUSAGE FROM SHRIMP BOIL:


THE PASTA SALAD WITH HEIRLOOM TOMATOES AND BOCCACINI MOZZERELLA TOSSED WITH THE AMAZING LIME BASIL BALSAMIC VINAGRETTE:

THE LIGHT BERRY HONEY SPUN VANILLA WHIPPED CREAM ANGEL FOOD CAKE TRIFLE      

                                                                                  - DENISE DEMMITT,
                                                                                    THE SAUCY GOURMET.

*FOR QUESTIONS ON ANYTHING ABOUT THE SHOW OR YOUR CULINARY QUESTIONS OF ANY KIND, EMAIL ME AT thesaucygourmet@hotmail.com