FoodObservation: Dinner at LuDivine with Chef Russ Johnson

FoodObservation: Dinner at LuDivine with Chef Russ Johnson: Beauty at its best comes through food. There are people out there that are talented enough to execute cooking skills, presentation, and ta...

FoodObservation: Dinner at LuDivine with Chef Russ Johnson

FoodObservation: Dinner at LuDivine with Chef Russ Johnson: Beauty at its best comes through food. There are people out there that are talented enough to execute cooking skills, presentation, and ta...

Dinner at LuDivine with Chef Russ Johnson

Beauty at its best comes through food. There are  people out there that are talented enough to execute cooking skills, presentation, and taste; which is more beautiful than food in itself. People are beautiful! Added is great food and LuDivine.

The night started with a glass of Inama Soave Classico 2009 and their Charcuterie plate which is an option of three items off their list. I choose the Lardo, Colo Rouge Triple Cream, and cured Sturgeon. 

The Lardo is very tender. The pork is mangalista, a breed which is of three different kinds of pigs grown especially for large and round size.

The Colo Rouge Triple Cream is brie.
The sturgeon is set in a 48 hour dry cure of cognac, peppercorn, and salt. The sturgeon is sliced and layed out on a plate to enjoy. Bread and Condiments come along with the Charcuterie plate for your enjoyment.  Whole grain dijon mustard, red onion marmalade, and house cured pickles.

Secondly, I had the Sweetbread
Nuggets and Goat Cheese Fritters with Moroccan honey, green chili aioli
Sweetbreads are the throat of the calf

Stay tuned for my blog concerning my interview with Chef Russ Johnson

FoodObservation: 1492 Cusine

FoodObservation: 1492 New World Latin Cusine: Inspiration comes in many packages! Cooking is a package that comes in many different variations and its starts in the heart and then the m...

1492 New World Latin Cusine

Inspiration comes in many packages!  Cooking is a package that comes in many different variations and its starts in the heart and then the mind.  Its called 'soul food' because it comes from the love of food and how we will personally decifier the way we want to create it for others to enjoy.

Marco Chavez and Arturo Chavez as business partners came up with the idea to bring New World Latin Cuisine right here in Oklahoma City at 1207 N. Walker. What a treat! They are the only restaurant in Okc to have frozen mojitios. They also offer another speciality drink that is a frozen margarita wrapped in swirls of sangria 'secret recipe.' The chances are you will not leave this place having only one of their specialty drinks. The drinks are wrapped in deliciousness from the very first sip.

Now the Food!

 GUACAMOLE MEXICANO
Fresh guacamole with pico de gallo

PABELLON- venezuelan shredded Brisket Marinated in Red wine, Accompanied bu Yucca, Rice, Black Beans 

CEVICHE- Fresh Tilapia, Shrimp, Lump Crap Cooked in a Citrus Blend    

FEATURE ITEMS

Scallops, Lump Crab rolled in two corn tortillas topped with fresh Lobster -Basil

Cream sauce.  Served with Black Beans and Grilled Veggies

Dessert- Pastel Tres Leches
A traditional soaked Mexican cake with strawberry

It was an honor and a priviledge to witness amazing food by such creative cooks. Passion creates a genius and love creates food...

FoodObservation: Suan's recipes and suggestions

FoodObservation: Suan's recipes and suggestions: I had the lovely honor of meeting Suan, the owner of Suan's company... I was intrigue by one particular recipe that she offers up in a book...

Suan's recipes and suggestions

I had the lovely honor of meeting Suan, the owner of Suan's company...
I was intrigue by one particular recipe that she offers up in a booklet I received at the State Fair of Oklahoma.  All due credit goes to the genius of her creations. She's the recipient of 2011 Dallas gourment gold award-best condiment (jams, jelly, and preserves) to read more please visit her website at http://www.susansfoods.com/

Funeral Chicken
using one large roasting chicken, pat dry washed chiken, salt and pepper,insert arge quartered onion in cavity, mix together 1/4 cup Scotch Bonnet Pepper Jelly and 1/4 cup Dijon Mustard slather outside of chiken with mixture. Bake at 350 degress for 45 to 60 minutes or until meat thermometer reads 165 degrees

FoodObservation: "A Taste of Eygpt"

FoodObservation: "A Taste of Eygpt": Two months ago, a restaurant opened in Oklahoma City off of 36th and May, not to far from the Sunflower Market near 63rd and May. You may ...

"A Taste of Eygpt"

Two months ago, a restaurant opened in Oklahoma City off of 36th and May, not to far from the Sunflower Market near 63rd and May.

You may asked oneself, "What is the big deal? Restaurants open all the time!"  Well this restaurant focuses only on Eygptian dishes and its the only restaurant in Oklahoma that offers it as a buffet.  All you can eat with no strings attached afterwards. Well, the only strings pulling, are to provide you with good food and a great experience. So you can come back anticipating more!

 

Eyptian cuisine relies heavily on food grown out of the ground. Which caters to a big variety of vegetable dishes such as rices stuffed vegetables grape leaves.
Koshar is a mixture of rice, lentils, and macroni, this dishes is consider to be the' nations prized dish.

Eyptians are know to use alot of garlic and onions in their everyday dishes

Mahshi: A stuffing of rice, seasoned with herbs and spices into vegetables like green pepper, aubergines, courgette, tomatoes, or cabbage leave.

Also for desserts there is Baklava which is made up of several layers of phyllo dough, assortment of nuts and soaked in a sweet syrup

The Seven Year Itch Hosted by Don Duncan

.....

Oct 19th a party was hosted by Chef Don Duncan called The Seven Year Itch celebrating "the guests and how they have helped, in the words of Chef Don "keep our little island rocking for seven years." The food featured were petite hor dourves, drinks and free cookies. The hor dourves rocked the house that night. Miniature egg rolls served with a red thai chili sauce as an condiment. Button mushrooms stuffed with fresh sausages that were moist and tender. Toasted Bruschetta composed of melted cheese on top, every bite was animating.  Chef Don Duncan is a perfectionist when it comes to food and his idealism a pure delight. The atmosphere makes the experience even more appeasing. This restaurant reminds me of a band called, "Death Cab for Cuties" and the words that comes to my mind are, "If Heaven and Hell decide that they both are satisfied and illuminate the no's on their vacancy, then I will follow you into the dark" This restaurant will never disappoint.

Below is a video of Bruce Rinehart giving thanks to the guests and his chefs

http://www.youtube.com/watch?v=SCdU4F0i65w&feature=share

FoodObservation: Happy Hour at Pearls

FoodObservation: Happy Hour at Pearls: Since the age of 12yrs I have begged my parents to take me to Pearls. It wasn't until the age of 25yrs I was able to go to Pearls. Adding t...

FoodObservation: Dinner Rococo

FoodObservation: Dinner Rococo: Lets start with the Jumbo Lump Crabcake. I have tried many crabcakes in my life but I must say this had to be one of the most unique crabc...

FoodObservation: Bolera taste is everything

FoodObservation: Bolera taste is everything: Perfectly in downtown there's a restaurant Okc that overlooks the river in Bricktown, you will find its called Bolero. Bolero is a Spanish...

Bolera taste is everything

Perfectly in downtown there's a restaurant in Okc that overlooks the river in Bricktown,  you will find its called Bolero.  Bolero is a Spanish Grill and Tapas Bar. The Chef de Cusinie Justin Ward is very enthusatic chef about the food served at this restaurant. The first item I tried was from the postres menu 'Caramel Flan', this particular dish has been perfected.  The consistency of this dish  was well thought out were most flans I've tried are too flabby and this one dessert melted in my mouth with every bite.

Afterwards, I decided to order two things off the menu and I was not disappointed at all with my choices. The Sizzling Scallops are garnished with capers, roma tomatoes, and red onions. They sear the scallops and use a buerre blanc sauce, which is a hot emulsified butter sauce made with a reduction of vinegar or white wine, and grey shallots to sauce the plate.

Secondly, I ordered the  Steamed Mussel and Clams Basque.  Think! White wine sauce, fried lemons and toast points to suck up all the juces. 

FoodObservation: Elemental Coffee 'coffee in it purest form'

FoodObservation: Elemental Coffee 'coffee in it purest form': Down by Hudson in the Downtown Okc area there's a coffee place that roasts there own coffee beans. Immediately, as you walk in the store yo...

Elemental Coffee 'coffee in it purest form'

Down by Hudson in the Downtown Okc area there's a coffee place that roasts there own coffee beans.  Immediately, as you walk in the store you can smell the beans being roasting in back.  It's refreshing to know that you can find a coffee shop that takes pride in every bean which give you the extreme levels of freshness and good quality. You will fall in love with every sip. Stated by Elemental Coffee themselves "our commitment to embracing individuality and capturing characteristics at their most raw, unprocessed and genuine core." Roasting coffee transforms the chemical and physical properties green coffee beans to expand, and to change in color, taste, smell, and density. It consist of sorting, roasting, cooling and packing. It consist on the coffee's origin, variety, processng method to bring out the desired flavor of the coffee bean. This means determing the desired flavor, and it characteristic Elemental Coffee wants of the flavor, which is the natural flavor of the bean itself. Elemental Coffee use the combination of bean mass, smell, color, and sound to monitor the process. It is a must try!!

ELEMENTAL COFFEE

coffee in it purest form

815 North Hudson Avenue

Oklahoma City, Ok 73102

405.614.4004

Territory Cellar "a wine joint in stroud Oklahoma"

I will let the biography written by the winery speak for itself.  The winery is surrounded by lush vineyard of Cabernet and Muscat Grapes.  We have full hookups in the park and our guest are welcome to enjoy the patio, food, and music or a little peace and quiet.  We have it all! private parites, meetings, and events of all types are our specialty. Come in for a tasting or schedule tour today, events and reservations may be made by calling 918-968-25-27

Address 1521 N Hwy 99, Stroud, Ok
Email: stroudre@brightok.net or ww.territorycellar.com

My favorite wine the Boomers &Sooner: a dry fruity wne with a hint of spicy. Great with red meat and red sauce Italian food..  Dry Red Cabernet Sauvignon. Made 2008 and great with any marinara sauce
Secondly, the Pow Wow- full bodied red wine with berry undertones and a smooth velvet finish.  Served chilled with any dessert, especially chocolate. Sweet Red-Oklahoma San Giovese& Merlot

Please enjoy! and contact them for an awesome wine experience!

Happy Hour at Pearls

Since the age of 12yrs I have begged my parents to take me to Pearls. It wasn't until the age of 25yrs I was able to go to Pearls.  Adding the pleasure of being able to drink!
They offer Happy Hour weekdays from 4-6pm. Oysters are a dollar piece with an extended bar menu. I had the Blackened Chicken Nachos for only 4.99. A plate filled of nachos that will have you stuffed for days.  But, and I say BUT the service was intoreable... I asked my server to take their time with the pace of the food that would be arriving at my table, considering I only weigh 100lbs. An order of 4 oysters took over 10 minutes to arrive at my table. A Chef once told me, "30 second is the minumum it takes to shuck a single oyster." So why did it take so long?
The condiments offered with the oysters were horseraddish, cocktail sauce, and lemons that sat on top of minintature forks. "Cute!" Despite time, the oysters were fresh and delicious so I ordered four more and  a plate of Nachos." To pass the time, I went outside to smoke a cigarette. I do not suggest to anyone to smoke or to stop because it's a filflty habit. When I arrived back inside my oysters, and nachos were ready at the same time.

Question:  How can I shove down delicious oysters before they become to warm and eat my nachos at the same time before they become to cold.  I wasn't offered another cocktail and I was completely disappointed. I have wanted to go to Pearls since I was 12yrs. Such rushed service! A restaurant is not only about the food but its about the service and atmosphere.  What a dreadful hour!  At your own risk don't wait 12yrs of your life to go Pearls.

FoodObservation: Dinner Rococo

FoodObservation: Dinner Rococo: Lets start with the Jumbo Lump Crabcake. I have tried many crabcakes in my life but I must say this had to be one of the most unique crabc...

Dinner Rococo

Lets start with the  Jumbo Lump Crabcake.  I have tried many crabcakes in my life but I must say this had to be one of the most unique crabcakes I have ever tried.  You were actually able to taste the crabmeat and not just a crumbled crab cake coated with panko bread crumbs, that are used by most restaurants.  The condiment that came with the crabcrake was the thai red chili sauce. The thai red chili sauce went very well along side the delicious mouthwatering mesclun salad dressed with a homemade balsamic viniagrette. On top of the crabcake was a spicy thai cream sauce which added an addictive bite. "Sweet and Spicy!" Can't go wrong!!!

Next, on my list to have were the steamed little neck clams, delightful!  What makes little neck clams so delicious and tasteful so special?  Littleneck clams are bivalve mollusks, meaning that they have a two part shell with a more or less symmetrical top and bottom. They are also roughly circular in shape, in contrast with more oblong edible mollusks like soft-shell clams.  Meaning, they carry alot of taste and are quite delicious when they are steam. Rococo makes a delightful pound of steam clams with white wine sauce add garlic, parsley, basil, and vegetables like brunoise carrots and zuchinni and you have a delectable dish of steamed little neck clams.  This was one of the most enjoyable experiences I've had at a restaurant and added I met the Chef De Cuisine Don Duncan which brought much more joy to my dinner.  Thank you for such a lovely dinner

Free College Nigts at Oklahoma City Art Musueum

The Oklahoma City Museum of Art

The Oklahoma city Museum of Art gave college students to mingle on the rooftop and Network and had a wonderful turnout.  The band Born in November started out the night at 7pm giving the chance for the visitor to get their groove then on to drink, eat, and enjoy your booze. First you noticed the people sitting under the umbrellas to avoid the sun but enjoy their cigarettes and conversation with eah other which who could ask for more. Not only that did you look forward to but the free salsa lessons that were free and who in the world could pass that up.  Free chips and salsa that bar was handling out and the "free salsa lessons to learn and eventually let loose once they picked up the steps...  Fun, Fun, Fun.  As the time descend you could see the sunset and everyone just glazed at the beautiful sunset seting the mood for an extremely good time and more and more and more people started to show up.  If you just wanted to watch a good movie they were offering the deadcenter films which featured highly acclaimed, college made animation, narratives, and documents. All in all it was a wonderful night to be presented at the Oklahoma City Museum of art.   Here are some highlights. Please enjoy

www.urbanworks.com

I am extremely excited about this new wine experience called Urban Works that premiered it opening at the Plaza District Festival here in Oklahom City,  and the 14th the full and complete opening will include tapas. Humm!!!  My first experience trying the wine was at the state fair. I had a chance to taste a couple of their wines and I must say that I was dudly impression by the selections that they have to offer.  Okay, so lets talk about a couple of my favoirte wines. The Pinotage had the smell of African berries very strong and robust. Taking a sip of the wine made my heart goes pitter patter, with the slight hints of mushroom.  Beeries and mushrooms; nothting get better than that! Secondly the Aglianico which currently is the only grape produced here in Okc. This wine goes perfectly wth any itlalian dishes, egglpant parmesan or spaghetti.  They have so many other wines that goes will with any food or just drinkng a wine of your choice. I know that will find your own wonderful at this wines featured at this winery that you can take home bragging to your friends about. Please visit them I am so excited and so will you be, also

Foodie Film Festival at Oklahoma City Museum of Art

The Foodie Film Festival feature a unique pairing of food, they added cheese and beer.  I would like to go through with you ever single pairing that I had and the uniqueness I gather from each station.  First, griled Plum Marinated Pork Tenderloin paired with La Peral Blue Cheese from Spain and Redhook Pilsner Beer.  The Redhook Pilsner is a crisp golden lager that is modeled after historic beers originally made in Plzen, Czechoslovakia. The intensity of the blue cheese that musk slight bitterness paired well with the sweet marinated pork.  The Pilsner has flavor hints of apple and apricots that paired nicely with the La Peral Blue Cheese and the Grilled Plum Marinated Pork Tenderloin.

Secondly, Pan Asian Style Beef Tenderloin with Blu Del Moncenisio, Blue Cheese from Italy and RedHook Longerhammer IPA.
Its characteristics are bitterness and piney citrus aroma flavor. The Asian dish had strong flavor of lemongrass and of course soy sauce and the Longhammer just brought out all those bold favor that combined together harmionously.  The Blu Del Moncensio mushed well with the soy sauce flavor with in accordance the cheese was slight sweet but tart.

Thirdly, BBQ Baby Back Rib with Prima Donna - Appenzeller, Gouda - Swiss, Netherlands.

Redhook ESB is an Amber Beer.  The brew has a slight caramel malt sweetness and the smoke flavor of the ribs definitely brought out this flavor.  The Prima Donna is a delicious has a slighty sweet flavor

Fourth, Crab Cake with Beermat, Switzerland and Redhook WIT
Redhook has hints of citrus, grain and lively yeast. The crabcake has red pepper and garlic which master the flavor of the beer with it grain yest citrus flavor and the cheese complimented it well

Fifth, Chicken Roulade with Fiscalini Bandaged- Cheddar United States: Cantalet Cheddar and Widmer Brothers Drifter  Pale Ale. This beer is know for it intense citrus flavors and aroma. Its gives a crisp, clean, and quenching finish, yet able to keeep it smooth balanced. The artichoke goes well with the bitterness of the caramel flavor cheddar and the beer satisfied the bacon with the bitterness of it star anise flavor, and slight grapefruit.

This has yet been one of the most interesting and diverse pairings I have ever tried...

forty under forty

Central Oklahoma's Young Professional!!
Example: David Bernstein won an award tonight as an under Forty Professional, through his efforts with the Philharmonic Assoicate Board, Bernstein has raised awarnesss for young professional. Since he has been on board the growth of the board grew from 5 to 20.  He also is the Vice President-Investment planning, Estate planning, and Insurance and Mortgage Finance. 

The event was sponsored by Boulevard Brewery which is a beer company. What makes this brewery special that its become one of the largest specialty brewers in the Midwest. I must say I was more interested in the food, and my I say they had a decent choice of hor dourves and it pleasured me very much! Lets start with the variety... Salmon croquette on a wheat bread toast point.  Spring roll with chicken and a chunky peanuty sauce. Proscuitto wrapped in lettuce and green pear.  Shrimp in a fortunate cookie cone. Sliced dried beef with pickled red onion on a toast point.  A spicy tomato puree in a cucumber/garlic.  Panko crusted fritter with curry rice and green pepper

Including with the hor douvers the wines that were served were Woodbridge Savignon Blanc and a YellowTail shiraz. Which the Yellow Tail from Austrialia I found to be very high acidity and extreme high alcohol volume tasting which I believe Yellow Tail produces at least 14% in alcohol more than the majority of wines produced. The WoodBridge Savignon Blanc lack in personality but it was free and did the job so who really complaining. 

Overall, it was an honor for me to be there with successful individual who have worked hard and accomplished something under the age of forty!  So there is hope for me yet...

The Vegetables were madly delicious with the garlic herb aioli  and the cheese selection was absolutely amazing. Red sundried tomato goat cheese, with a citrus goat cheese that all amazing paired well together with Ritz cracker.

The Cupcakes I had was extremely delicious a vanilla coconut with chocolate Icing... nothing gets better than that

Chef David Henry

David Henry, winner of the food competiition held by the Oklahoma Restaurant Association and sponsored by the Oswalt Restaurant supply comany.  Davd can date back the beginning of his days in that kitchen at tender age of ten years. His mother being a food/beverage director, gave him an edge right here in  OKC. He got his first job opening and closing a local mom and pop restaurant. A majority of his training in the culinary career came from working with Alain Buthion at LaBaquette located right in the heart of OKC from 2000-2007 where his technique and knowledge of French food grew to the point where he was able to do the apprentichship at the Coach House and work under Kurt Fleischfresser and then eventually move to the Lobby Bar to creating his own tasting menu that goes along with pairing wine. David Henry uses new techniques to advances his cooking skills and I am excited to see the new menu he has that will go with the growing oklahoma industry of wine and food pairing right here in  oklahoma and its future strength

The Food Convention

The Metro Tech Horiticulture class has the opportunity to attend the Oklahoma Restauarant Association sponsored Food Convention at the Cox Convention Center. There was the opportunity to try Mio product and also there was a cook-off conducted by Oswalt

Redland Juice Company

Last week Mrs. Jona Squire Horticulture class took a field trip to Norman, Oklahoma to visit the Redland Juice Company.  Redland Juice Company is a vineyard that specializes in growing grapes that produce non-alcohol grape juice that you can enjoy either through cooking or drinking. While visiting the vineyard we learn that she specialized in growing four types of grapes in which are chardonnay, merlot, golden muscat, and reisling.  Also the vineyard owner produce juices from these grapes, which are not grown at the home site that are Chardonnel, Chambourcin, and Concord. The mission of Redland Juice Company is 100% natural grape juices.  To prevent the grapes from fermenting alcohol she picks the grapes from the vines and immediately freezing them thus prevent the bacteria and sugar producing alcohol.

Thus, producing:

*Pure, Natural Grape Juices
*Only, Alcohol Free Juices
*Fresh, Single Strenght Juices
*With Added Water or Sugar

The three juices that our Horticulture tried were the Golden Muscat grape juice which feature flavor of heavy white with lots of apple-like tartness. Secondly, Merlot grape juice hinted in sweet red flavor with intense cherry/ berry and pepper flavors.  Thirdly, Concord grape juice is a wonderful american red grape juice you remember as a kid. Also the company imports sparkling grape juice from Italy and it is tasty.  My favorite is the Peach Sparkling Grape Juice and the best part of the juice is the sizzling fuzz that just rolls down your throat. 

I would recommend anyone who want to try pure and delicious grape juice from this vineyard.
Take I-35 to Hwy 77 road, 3.2 miles to 108th, 1 mile east 100 yard to the vineyard driveway

The website is http://redlandjuice.com/rjcaboutus.htm

Pinto Bean Gravy

Soak Pinto Beans in water overnight
the next day cook the beans with salted pork, braised short ribs, garlic, black peper and pickled jalapeno juice

Braised short ribs: seared both sides of short ribs and add mirapoix, garlic, and chicken stock let cook for at least 3 hours in oven 375 degree and then let cool down and add meat too beans

Add braised short ribs (pulled the meat off the bones) to the beans also
Cook beans for two hours and then let the beans cool down
Strain the liquid from the pinto bean and cool down

Make a roux which includes butter and flour
equal parts equivalent of the butter and flour
add the cooled down liquid to the roux and let simmer
add the meat to the gravy and serve with whatever is your preference

A great idea is to use it to smother steak or Fried Chicken

Tacos

I must admit that I tried the ortega taco seasoning for my ground beef to add to my tacos and it was very tasty.  I wanted more than just taco beef with lettuce, tomatoe, and cheese...  so I decided to make myself some home made pico de gallo, and guacamole
Below is a basic recipe for pico de gallo and guacamole that will surely add some spice to your taco

Avocado salad
two avocadoes; diced
one white onion; finely chopped
two limes; squeeze juice into a seperate bowl
one diced tomatoe
bunch of cilantro
salt to taste

Mix all ingredients to together; season to taste

Pico de gallo
two diced tomatoes
one diced onion
bunch of finely chopped cilantro
two squeeze juices of lime
salt to taste and mix ingredients to together

Ketchup Concoction!

Create your ketchup recipe... Take the base which is ketchup and add supplements to the base to add your own unique flavor.. For instance you add roasted shallot by simply pureeing the shallots and adding it to the ketchup to get a toasty, sweet, and faintlybitter satifaction. And there other ideas Parsley Ketchup Pesto. Use the a basic recipe for pesto using parsley and add it to your Ketchup base. Lastly a Citrus tastin Ketchup those base already as a tart flavor enhance it by adding lemon, lime, and/or orange juice.

The purpose is to redifine the common outlook on ketchup and reinvent the conception to your own idea of realism

Oklahoma City Farmers Market

Want to know locations to get locally grown produce in Oklahoma City

Visit
www.oklahomafood.coop/farm  

http://www.okgrown.com/

www.localharvest.org/osu-okc  a market sponspored by Oklahoma State University

Right now in season

Asparagus

Garlic Roasted Asparagus, crispy egg yolk, lemon viniagrette with pickled beets

FoodObservation

Gourmet Delivered Lunch

Oklahoma Grown Beef and Vegetable Products

Elegance at its best in a togo box for your pleasure