More Cooking with Friends

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More Cooking with Friends
2009-12-17 10:52AM / 標準BLOG / 會員可以看
13個評論
So it was my buddy Brenton's birthday yesterday... so this blog is for him! The following did nto happen yesterday. Actually we did the cooking a couple months ago, but we all know I've got some catching up to do...

So Brenton and I thought it would be good to do a bit of a boys night. Hang out, cook steaks & drink red wine. Brenton is an ace cook and has a fully equipped kitchen (not to mention a fantastic wine cellar). He is constantly cutting recipes from the newspaper and trying them out. But tonight we were keeping it simple and classic : Rib eye steaks with bearnaise sauce, macaroni & cheese, braised cabbage & onions, sauteed spinach and roasted potatoes.

I got to work on the Mac & Cheese. Macaroni and cheese is something near and dear to my heart.. much like many folks. Back in 2001 I used to work for a chef in NYC named Josh Capon at Canteen down on Mercer & Prince. We had 220 seats and pumped out hearty, honest American fare to beautiful people in SoHo. One of the house faves was our Mac & Cheese. Since then I have been perfecting my recipe and this one we made was about as perfect as you can get... I won't get into the whole method here, but the key unique ingredients are Bacon, Blue Cheese and... Mustard!

Brenton took charge of the Bearnaise & the Vegetables, knocking out the cabbage, spinach and potatoes in short order. As I mentioned, Brenton is extremely competent in the kitchen, which gives me time to just fuss over the Mac & Cheese

Another one of our friends dropped by to help...

Unfortunately, young Tahir can't enjoy any of the food or drink just yet. He usually sticks to stuff like chicken, vegetable and rice... but a great help in the kitchen!

We opened up two different Aussie Shiraz and decanted. If anyone is not really familiar with the practice of decanting, it allows to leave any wine sediment that may have formed with age in the bottle and it helps to combine the wine with oxygen which changes the flavor of the wine.
http://www.thewinedoctor.com/advisory/openservedecanting.shtml

With the Veg and Sauce done, the Macaroni baking in the oven and the rest of the boys arrived, it was time to grill the steaks. We were having some pretty thick cuts of meat, so its important to get lots of salt and pepper on the outside and sear them at a very high temp...

And at long last, my beautiful 'Blue & Bacon' Mac & Cheese was ready. Crunchy, gooey perfection

There is something really special about cooking at home. Sure we love to go to retaurants and have great evenings out. But to sit around a table of friends, with good food and drink, and eat and laugh... that is truly one of the greatest joys in life.

BLOG評論 (13)

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Ivy Lam
留言於2009-12-31 4:08PM [举报]

your mac 'n cheese sounds tasty, especially with blue cheese.... can i have a bite? ;)
Lyeen
留言於2009-12-24 10:40AM [举报]

Merry Christmas！
Etchy
留言於2009-12-20 5:34AM [举报]

Ha actually I think it's mostly because I need tomato sauce with my pasta. I also find anything with cream sauces unacceptable!
jasmineT
留言於2009-12-19 5:18PM [举报]

do you use special sauce for beef?
jasmineT
留言於2009-12-19 5:18PM [举报]

makes me so hungry~
will try to cook it. thanks for the recipi!
蘇頌輝
留言於2009-12-19 9:51AM [举报]

I'm hungry just looking at that.
Sky Tao
留言於2009-12-18 7:42PM [举报]

aw man feed me that looks soooo good - are you back in hk??
Etchy
留言於2009-12-18 2:51PM [举报]

actually the italian american in me can't stand the notion of 'mac n cheese'. :-P
Etchy
留言於2009-12-18 2:51PM [举报]

that looks good!
rottendoubt
留言於2009-12-18 12:55PM [举报]

i LOVE mac and cheese. you could have a restaurant just making that and i would go all the time. =D
Angelica Cukon
留言於2009-12-17 10:42PM [举报]

cute~~~~~~~~~~~~~
Marie Jost
留言於2009-12-17 7:52PM [举报]

Serve that boy some mac and cheese!  You'll turn him into a foody forever. :-)

It is fun to cook at home, I do it 6 nights a week, and I don't even have a fully appointed kitchen.  :-)

For more fun, at-home cooking, get out that crock pot that is languishing in the back of a cabinet somewhere.  In the winter, nothing beats soups, stews or roasts that slow cook all afternoon.  I made lentil soup over the weekend with the last of my honey cured Thanksgiving ham and, with the unexpected addition of a parsnip, it turned the simple lentil into the sweetest smelling (and tasting) comfort food.  When I heated up the leftovers at work, people walking by kept asking me what the good smell was. LOL
Nick La
留言於2009-12-17 3:09PM [举报]

damn tastey!

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Dan Segall – Chief Operating Officer, Umami Concepts...
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Dan Segall – Chief Operating Officer, Umami Concepts. For the past 7 years, Dan Segall has been regarded as one of the most dynamic chefs in Asia, garnering spots on the Conde Nast Traveller’s coveted Hot List and ranking on San Pellegrino’s prestigious “50 Best Restaurants in the World.” He has been featured in countless publications as well as radio and television. Dan has appeared on Channel News Asia, CCTV10, Hong Kong’s TVB as well as a weekly cooking segment on China Radio International. He has even shot a television commercial for Sony’s Cybershot camera.

Segall began his culinary career in the United States at the age of 16. Over the past 18 years he has worked in nearly every type of Food Service venue, from summer camps to rock concerts, 30-seat diners to 260-seat Japanese restaurants. His culinary adventures have taken him to nearly 20 countries on 5 continents. Dan has cooked for musicians, movie stars, billionaires, Heads of State, royalty and tens of thousands of just-regular folk.

With a Fine Arts Degree in Theater and a Culinary Arts Degree from the oldest cooking school in Manhattan, Dan Segall has helped set the stage for some of the most respected restaurants in Asia. In 2006 he was tapped to open Rainer Becker’s London-based Zuma in Hong Kong, widely acclaimed as one of the best restaurants in Asia. Then in 2008, Segall went back to China to open M1NT Shanghai, a modern day members club, which instantly topped the charts as one of Shanghai elite’s favorite eateries. Dan also considers himself fortunate to have worked with such legendary giants in the hospitality industry as John MacDonald in New York and Handel Lee in Beijing.

In 2009 Dan joined forces with Nolan Ledarney, a long-time friend and rising star chef as well. Together they transformed Nolan’s already successful Umami Solutions into Umami Concepts, providing concept development to new venues as well as hospitality solutions to existing ones. Their client base ranges from the exclusive to the everyday, having done consulting work for the American Trade Organization, the Canadian Embassy, Tian Di Group, Zeitgeist Projects and Portman Holdings as well as several individual investors in Beijing, Shanghai and Hong Kong. Their goal is to create original, scalable and profitable restaurant concepts and innovative hospitality solutions throughout Asia

Umami Concepts is a boutique hospitality management firm specializing in the creation, execution and operation of restaurant concepts. With a combined 28 years experience in the Food & Beverage industry and nearly half of that time in Asia, the Umami Concepts team brings a unique set of skills to the investor or operator looking for hospitality solutions. Our experience ranges from fast-casual restaurants in the US to Michelin-starred dining in Tokyo, offering our clients expertise at every level.

Umami Concepts is headed up by two award-winning chefs who understand that proper collaboration is the key to success in the restaurant game, especially in Asia. Our company is organized to allow for the myriad of skills needed when opening or operating a restaurant by utilizing a network of professionals we have grown to respect and trust over the years. Be it architecture, interior design, technical services or procurement, the Umami Concepts team is well-versed in the art of collaboration to achieve success.
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