Puerco en Adobo

Pork with rich red-chili sauce, based on a recipe from Rick Bayless's "Authentic Mexican" book. Pork steaks are a St Louis regional dish you don't see often in other parts of the country. They are a slice from the shoulder. They have a bone and a cross section slice of several different muscles of varying degrees of tendernesss all held together by connective tissue. Here in St louis they are usually grilled and slathered in a sweet Kansas City style barbeque sauce. After reading one of Bayless's recipes I decided it would be perfect for pork steaks, he uses boneless pork loin.

4 pork steaks (10 to 12 ounces each)

8 dried chiles ancho, stemmed, seeded and deveined

3 Tablespoons vegetable oil

1/2 cup diced onion

3 cloves of garlic, peeled

1 1/2 cup chicken stock

1/2 teaspoon ground cumin

1 bay leaf

1 Tablespoon chopped fresh oregano

1 teaspoon fresh thyme leves

6 Tablespoons cider vinegar

1 cup mango juice (Bayless uses orange juice)

1 Tablespoon Splenda (or sugar)

Salt and freshly ground black pepper to taste

In a saute pan, toast the chiles in hot oil, drain them and cover with boiling water, let the chiles soak for several hours or overnight. Keep them submerged by weighing them down with a small plate.

In the same saute pan, saute the onion and garlic until caramelised and browned, strain the onions and garlic, letting the oil drain back into the saute pan.

Drain the chiles and squeeze dry. Place the chiles, garlic, onions, cumin, bay, oregano, and thyme in a food processor and puree, adding 1/2 cup broth and 2 tablespoons of the vinegar. Strain the puree through a medium mesh sieve.

In the saute pan with the reserved oil, saute the puree for several minutes, stirring constantly. Stir in the juice and remaining broth and let simmer for about 45 minutes, partially covered. Stir and check the sauce often to make sure it is not sticking to the pan bottom. Season with the salt, sugar, and pepper.

Cool the sauce and take 1/4 cup of sauce and add the remaining 4 tablespoons of vinegar, marinate the pork steaks in this mixture for several hours. Refrigerate the remaining sauce until you are ready to grill the steaks.

Prepare the grill to medium hot-I always grill over charcoal-bring the pork and sauce to room temperature. Sear the steaks on both sides and grill several minutes. Place the steaks in a disposable foil pan, cover with the sauce and cover with foil, place at the back of the grill and simmer them gently over a low fire for an hour, replenishing the charcoal as necessary.

Honey Lavender Ice Cream with Golden Raspberries in Lavender Syrup

Here is a delightlgul ice cream that I have been making for years. It comes from the original "Chez Panisse Menu Cookbook" by Alice Waters. I usually don't care much for Lavender as a flavoring-mostly because it is just so easy to over do it and it seems like you're eating a bag of pot pourri. Here I used just a whisper of lavender to perfume the ice cream and also the syrup for the raspberries. One bite transports you to the South of France and sunny Provence.

4 cups heavy cream

1/2 cup robust honey (preferably one local to your area)

5 egg yolks

a lavender blossom

In a double boiler over hot water, whisk 3 cups of the cream, honey, and eggs. Whisk continually until the mixture thickens, about 8 to 10 minutes. Add the lavender blossom and let steep for 1 minute, taste for the lavender. If you want a more pronounced lavender flavor, let the custard steep longer. Strain the custard and chill thoroughly-I usually let the custard chill overnight to make the creamiest textured ice cream.

For the Raspberries:

1 pint golden raspberries, washed

1 cup water

1 cup Splenda (or sugar, of course-we're trying to cut down on sugar-the Splenda worked well)

1 Lavender blossom

Bring the water and splenda to the boil, add the berries and simmer til the berries just barely soften. Turn off the heat and add the Lavendar-again taste until you achieve the right Lavendar accent, remove the blossom and chill the berries until you're ready to serve them.

French Barley Salad with Fresh Dill

This salad is an adaptation from one of the Moosewood cookbooks, I don't remember which one, and I first saw it on someone else's blog, which I can't remember either. It is a refreshing and healthy alternative to all the usual mayonaise laden summer salads. Dill seems to be the unwanted step-child of the herb garden. It is always a difficult sell in the restaurant, and it doesn't please serious wine drinkers. I am told that it is the Herb of the Year for the Herb Society. So let's give Dill a little respect and let Basil, Oregano, and Cilantro have a little rest.

2 cups of cooked barley

2 carrots, cut into bite sized chunks and blanched until crisp-tender

1/2 pound fresh green beans, trimmed and blanched until crisp-tender

1 sweet red pepper, julienned

1/4 pound mushrooms, quartered

1/2 cup toasted nuts-I used pecans

Dressing

Juice of two lemons

2 Tablespoons white wine vinegar

1 garlic clove, minced

1 small shallot, minced

3/4 cup extra virgin olive oil

Salt and pepper to taste

1/4 cup chopped fresh dill, extra for garnish

Whisk the ingredients together and fold into the salad

Fried Chicken at The Kitchen Conservatory

Last week I taught a class on Frying Chicken. Usually I do demonstration classes, but Ruth (she's the techie and scheduler at Kitchen Conservatory) talked me into a participation class. Demonstration classes are easier for me being a control freak as I am-at least in the kitchen. It's pretty hard to control everything in a participation class. It was quite enjoyable.

I started by dividing them into teams of three members each. I chose three different recipes and three different techniques for frying chicken. They started with learning to butcher a chicken. Unfortunately I didn't get any pictures of this because I was too busy running from team to team and directing their knives-everyone was successful and no lost finger tips. They also had to make an old fashioned creamed corn dish, mashed potatoes (hand mashed and riced), cream gravy, and strawberry applesauce bread.

They had to do an electric deep-fried chicken, a kettle deep-fried chicken over an open flame, and a pan-fried chicken done in a cast iron skillet, in lard. Not surprising to me the favorite chicken was the one pan-fried in lard in the cast iron skillet. We won't worry about cholesterol for this one.

I'll probably repeat this class at some time in the future-who knew so many people don't know how to fry chicken.

Roasted Radishes

I got these radishes at the farmer's market, grown by Mrs.Kruse of Columbia IL, and many St Louis area chefs and foodie types will know her. Her vegetables, herbs, and flowers are always just beautiful. The radish greens just seemd too fresh and healthy to pitch, so I began searching the web for radish green recipes-there aren't many. Last Spring when I was making the gumbo z'herbs I read Leah Chase's recipe (She is the remarkable chef/owner of Dookie Chase in NOLA)

and she used radish greens in her soup mix, before that I never considered eating radish greens.

I came across a recipe from St Louis's chef Gerard Craft of Niche restaurant, published in Food and Wine magazine. Chef Craft is a wunderkind guy who is garnering all sorts of awards and acclamations for his food. Sadly, since I work the nights he is open, I haven't been able to eat there yet, but absolutely everyone I've talked to really admires it.

I think the colors of these radishes are also lovely and unusual. The lavendar radishes were quite sweet, the red ones were the hottest. The greens were bitter, but tamed by the lemon juice and butter.

So Here is Chef Craft's recipe (not exactly word for word, but in spirit)

One bunch of radishes with greens attached

2 Tablespoons olive oil

2 Tablespoons butter

1/2 cup fresh lemon juice, divided

Detach the greens from the radishes and thoroughtly clean the radishes and the greens.

Quarter the radishes and lightly brown them in an ovenproof skillet with the olive oil, place the radishes in a preheated 400 degree oven for 15 minutes.

When the radishes are tender, add 1/4 cup lemon juice to the pan, season with salt and pepper, reserve while the greens cook.

In the skillet, wilt the radish greens, season with salt pepper, add the remaining lemon juice and butter.

I served the radishes over the greens.

Birthday

I had quite a little birthday celebration over the weekend. Cards, e-mails, presents, flowers, and a cake-I am a truly blessed man. 57 is the majic number this year.

We feasted on:

Roasted radishes-I'll do a separate post on them

Grilled corn on the cob

Rib eye steaks with chimichuri

Baked potato boats with asparagus and St Andre cheese

Chocolate cake with 7 minute icing and cinnamon ice cream.

La Paloma

These are addictive, salty-sweet-tart-boozy-juicy, much more appealing than Margarita. Translates to English as "The Dove".

Salt the rim of your highball glass

Fill the glass with ice

Squeeze one quarter lime into the glass and toss in the ssqueezed lime

Add 1 shot of white tequila

Add a splash of fresh grapefruit juice

Top with Squirt

Spit Roasted Leb of Lamb

The inspiration for this dinner is from my favorite taco stand. They serve a Tacos al Pastore that are quite tasty. You don't see these tacos any other place in town. They start with small corn tortillas topped with a marinated and grilled pork and pineapple-they are exceptional. I started researching this unusual taco. From what I understand it was an adaptation from Lebanese immigrants to Mexico. Today it seems to be made more often with pork than lamb, but I read that it started with lamb. I wonder why they didn't use goat because the flavor of goat and lamb are so similar.

In Mexico, the meat is vertically spit roasted with a pineapple at the top, so that the pineapple juices flow down, basting the meat. I have a small horizontal spit, so I had to brush pineapple juice over the roast as it turned. I roasted it for about 1 1/2 hours and let the leg rest for 20 minutes before slicing it, it was perfectly roasted to medium rare with lovely rosy, juicy slices of lamb.

I had every intention of making small corn tortillas for this, but as I said in my other post I had been doing yard work all day and there was no Maiz in the pantry to make them with, so I used a nasty store bought corn tortilla-it was still delicious. Add some rice and a fresh salsa made with pineapple, avocado, red onion, and jalapeno to turn a taco into a sit-down supper for Sunday night.

1 leg of lamb-I used a half leg, about 4 1/2 pounds

Marinade

1 cup plain yogurt

1/2 cup pineapple juice

2 cloves of garlic, smashed

1 teaspoon ground cumin

1 teaspoon salt

1 jalapeno, minced

Combine all the ingredients in a zip lock bag large enough to hold the lamb, add the lamb, and coat all sides, let the lamb marinate overnight in the refrigerator.

An hour before roasting, remove the lamb from the refrigerator and let it come to room temperature, drain off the marinade and place the leg on the spit, roast until medium rare-about 125 degrees, as your roast rests before slicing, it will continue to cook until the temperature reaches about 130 degrees-perfect for me. Baste the lamb with additional pineapple juice as it roasts.

Serve with a fresh pineapple and avocado salsa and some rice cooked with vegetables and a roasted poblano chili.

Tequila Pineapple Martini

We spent all day Sunday working on the yard and planting containers. At the end of the day I shook up this special martini to enjoy while we sat on the deck to enjoy all the flora and fauna.

2 ounces Tequila

Pineapple juice

juice of 1/2 lime

Kosher salt

Pineapple spear, for garnish

Lime wheel, for garnish

Run a cut lime around the rim of you glass and dip in the salt to salt the rim.

Fill you shaker with ice, add the tequila, a splash of pineapple juice and the lime juice.

Shake vigorously, strain into the salted glass, garnish with pineapple and lime wheel, and enjoy your freshly planted environment.

New Toys for More Playing With My Food

I purchased a couple of lights and a backdrop sweep. It will be fun to begin playing with the background colors and how the food bounces off it. Here is one of my first attempts. I photographed a glass bowl of pea shoots against a brilliant yellow back ground.

Egg Foo Yong

Growing up in small town Mid-America in the 60's, Chinese food was the most exotic food we knew. My family really enjoyed it when we made the 45 mile trek to Peoria, where the closest Chinese restaurant was located. My mom would always bring home some Chinese tea bags, because she said "It's always the best"-and, as usual, she was right. Egg Foo Yong is one of those Americanised Chinese dishes i really like. I think it makes a really elegant Sunday breakfast.

Egg Foo Yong is really just an unrolled omlet with bits of vegetabes and meat stirred in, and topped with a brown sauce. I used some pea shoots, bean sprouts, scallion, and left over lamb chop. Garlic, ginger, sesame, sherry, and soy sauce are always part of my Chinese cooking. I topped my eggs with a brown sauce made of chicken broth with the afore mentioned flavors and seasonings. I used some oyster mushrooms in the sauce as well, Shiitake would have been more appropriate, but they are my least favorite mushroom-I eat them once in a while, but I prefer these oyster mushrooms.

Persian Lamb Chops with Sour Cherry Rice

While putting together Easter and Mother's Day menus, I came across this dish posted by "Hummingbird" on one of the eGullet forums. I'll be changing the lamb to pork tenderloins for my Mother's Day menu. Despite growing some terrific lamb here in the Mid-west, Mid-westerners don't consume much of it. Likewise, in Iran, where this dish would have originally developed, no one would ever make it with pork. I also will not be calling the dish Persian-after all we are practically at war with these people. The dish will be retitled "Cherry Wine glazed Pork Tenderloin" (because I'm adding cherry wine to the sauce) with cherry rice pilaf. Or maybe I should drop the pilaf part and just call it cherry rice-some people might think pilaf is "too French sounding" . Whatever it ends up being called, it is quite a savorous combination of vittles.

This recipe calls for sour or tart cherries-not the sweet ones-canned or jarred in juice or light syrup.

Marinade

1 cup yogurt

1/4 cup honey

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 clove of garlic, minced

2 Tablespoons chopped fresh ginger

Freshly ground black pepper

Combine all of the ingredients and marinate the chops a couple of hours or overnight. Hummingbird used leg of lamb, not chops, and she roasted it rather than grill it. This is enough marinade to cover 8 thick cut chops or a leg of lamb.

I grilled the chops over a medium fire. You have to be careful of flare-ups and not getting the fire too hot as the honey in the marinade burns easily.

Cherry Rice

1/4 cup carrots, small dice

1/4 cup shallot, small dice

1/4 cup celery, small dice

1/2 cup sour cherries, drained

1/4 cup butter

1 1/2 cups Jasmin rice

3 cups of water

1 teaspoon sugar

Salt and pepper

1/4 cup chopped pistachios

Melt the butter in a Dutch oven with a tight fitting lid, abd saute the vegetables and cherries for about 5 minutes until they are soft, but not browned.

Add the rice and stir to thoroughly combine, continue to cook until the rice becomes opaque and milky-two to three minutes longer.

Add the water and seasoning and bring the pot to the boil, cover and place in a 350 degree pre-heated oven. Bake for 20 to 25 minutes until the liquid is absorbed and the rice is tender and fluffy.

Top with chopped pistachios and serve.

Cherry Wine Glaze

2 Tablespoons shallots, minced

1/2 cup sour cherries, drained

1/2 cup cherry juice

1 cup cherry wine

1/2 cup butter, cut into small cubes

In a saute pan, bring the shallots, cherries, juice, and wine to the boil, and reduce until the liquid is syrupy, mount the glaze with the butter and serve-this glaze does not hold, serve immediately.

Roast Chicken with Fennel Confit

I took my fennel confit recipe and added some santa grape tomatoes to it and topped with some chicken, placed it in a roasting pan with some par-boiled rice and made a sort of one dish casserole. First I made the confit and parboiled the rice for about 5 minutes. I layered the confit on half the bottom of a pyrex baking dish, on the other half I layered the rice. I sauteed the chicken in a very hot saute pan only until the skin was browned. I placed the chicken over the confit and rice in the baking dish and added some chicken stock. Cover the baking dish with foil and bake in a preheated 350 degree oven for 20 to 25 minutes. Uncover and bake further until the chicken is crisped again and the rice is tender-add more stock if necessary.

Fennel Confit

1 pound fresh fennel, thinly sliced crosswise

5 cloves of garlic, thinly sliced

1/4 cup olive oil

1/4 cup golden raisins

2 teaspoons whole coriander seeds

Juice and zest of one orange

Pinch of saffron

1 pint of Santa grape tomatoes

Chopped fresh Cilantro

Salt and pepper

Saute the fennel and garlic in the oil for about 5 minutes, the vegetables should be slightly soft, but not browned.

Stir in the raisins, coriander, juice, zest, and saffron. Stir-cook for another 2 minutes. Taste for the seasoning and add the grape tomatoes. Serve at room temperature, or proceed with the rest of the recipe and bake with the rice and chicken in a casserole. This is really good with any roast chicken or also with fish. Garnish with fresh Cilantro

Scallops with Papaya, Avocado, and Arugula.

I was developing this dish for a fish class at The Kitchen Conservatory that never never quite got off the ground. I really enjoyed the vibrant colors and the clean sweet flavors of the scallops and fruit snapped with the acidity of the vinaigrette and the bitter greens. I will definitely file this away for another day.

1 pound of scallops (these were bay, but sea scallops would work as well)

2 Tablespoons olive oil

1 papaya, peeled, seeded, and cut into strips, tossed with fresh lime juice

1 avocado, peeled, cut into strips, tossed with fresh lime juice

1 small red onion, cut into thin rings and soaked in ice water to tame

Fresh lime juice

5 cups baby Arugula

In a very hot saute pan, briefly sear the scallops in the oil, remove from the pan and toss with some of the lime juice, hold until you are ready to assemble the salad.

Spicy Orange Vinaigrette

1 Tablespoon of Champage or white wine vinegar

Zest and juice of one orange

2 Tablespoons of fresh lime juice

1/2 teaspoon ground cumin

2 Tablespoons chopped Cilantro

1 hot chili, seeded and minced

1/2 cup fruity olive oil

Salt and pepper to taste

Combine vinaigrette ingredients and mix well.

Lay the arugula on the bottom of a serving platter.

Arrange the scallops, papaya, avocado, and oinion slices over the arugula.

Drizzle with the vinaigrette and garnish with the Cilantro.

Spaghetti with Brown Butter and Mizithra

One of the Gallagher's children's birthday was last week, and her favorite restaurant is "The Old Spaghetti Factory" so I recreated her favorite dish from that restaurant for her and her boyfriend's birthday dinner at the restaurant. That must be the most horrible and tortured sentence I have ever written, but I guess it explains this post. I have been to "The Old Spaghetti Factory" once, but I don't remember it well, or why I was there. It is a huge place located on "Laclede's Landing" on the St Louis riverfront. Laclede's Landing is a touristy area of shops and restaurants with a large number of pick-up meat market type bars-Spaghetti Factory is one of the touristy family style places, relatively inexpensive, large portions, great for families because it is located close to all the hometown teams-Rams, Cardinals, and Blues.

Mizithra is a Greek sheep's milk hard cheese that is made out of the whey from Feta Cheese. The cheese is like a mild feta, not quite as salty and pungent, a nice alternative to Parmesan for a change.

It seems that there alot of copy-cat recipes for this dish all over the internet, and it is quite simple

Here is the ratio:

1 pound cooked pasta

1/2 pound clarified brown butter

1 cup grated Mizithra cheese

Minced fresh parsley

I thought this dish was pretty simple and delicious, please note that Mizithra does not melt, it remains chewy.

Butterscotch Ice Cream and Date, Macadamia Nut, Coconut Cookies

This ended up being a little too rich for me, but the ice cream and the cookies were both delicious.

Butterscotch Ice Cream

1 cup packed brown sugar

2 Tablespoons of butter

1 Tablespoon rum

1 1/2 cups heavy cream

2 cups half and half

6 egg yolks

Heat the cream, sugar, butter until smooth and bubbly, add the rum, let the mixture cool.

Heat the half and half to the simmering point.

In a mixing bowl, whip the eggs, add some hot half and half to the eggs, the return the egg mixture to the pan of hot half and half. Whisk until the mixture thickens-do not boil.

Thoroughly combine the two mixtures and let chill over night before freezing in your ice cream freezer.

Date, Macadamia Nut, Coconut Cookies

1/4 pound butter, softened

3/4 cup packed brown sugar

1 egg

2 Tablespoons Vanilla extract

1 cup all purpose flour

1 cup coarsely chopped dates

1 cup coarsely chopped toasted Macadamia nuts

1 cup flaked coconut

1 cup rolled oats

Cream the butter and sugar with a mixer until smooth and creamy, add the egg and vanilla.

Add the flour. Fold in the dates, nuts, and coconut.

Drop the batter by tablespoons onto a greased baking sheet and bake in a 350 degree pre-heated oven for 12 to 15 minutes, makes about 3 dozen cookies.

Lunch at Le Perroquet Circa 1977

Jovan Treboyevic, a particularly brilliant Chicago Restaurateur passed away on January 13th-he was 89. He also owned Jovan's and a private dining club Les Nomades. I never met him, but I did have lunch at Le Perroquet in 1977. It was one of those unforgettable meals that food obsessed people always carry with them. The restaurant was located on Walton Street in the heart of Chicago's Gold Coast. It was pretty intimidating for me, but I was with two other people who knew their way around French restaurants and how to order.

You had to ride a beautiful old elevator of polished brass and scarlet velvet upholstery to the third floor where the restaurant was located. It was a hushed sanctuary of crisp white linens, gleaming and heavy silverware, and dining banquets upholstered in the same brilliant scarlet velvet as the elevator. There were also some tastefull and understated parrot motifs to reinforce the name.

I will never forget the cauliflour mousse that was my first course that day. It was revelatory to me to use a humble vegetable like cauliflour to make such an elegant and unusual (for me) dish. I have been thinking about this dish since reading Jovan's obituary. This is not his recipe, it is my own concoction-and not as silky smooth as his, and definitely not his carrot sauce-I'm pretty sure he would have considered that quite inappropriate. His mousse was sauced in a pristine white veloute.

Cauliflour Mousse with Carrot-Ginger Emulsion

1 head of cauliflour

1 shallot, minced

1 cup plus 1/4 cup heavy cream

3 eggs

Salt, white pepper, and nutmeg to taste

Blanch the cauliflour in salted water until tender-about 20 minutes.

Drain the cauliflour and return to the pan with 1/4 cup cream and continue to cook the cauliflour in the cream until it is totally soft and the cream is absorbed.

Cool slightly and puree the cauliflour.

Make a custard with the remaning cream and eggs, season and fold the cauliflour and custard together.

Ladel the cauliflour mixture into greased ramekins of timbales and bake in a Bain Marie in a 325 degree oven for about 30 to 45 minutes, until a knife inserted in the center comes out clean.

Let cool slightly, run a thin knife around the ramekin's edge and invert to unmold the mousse onto a serving plate. Makes 4 to 6 servings depending on the size of your molds.

Spoon some of the Carrot-Ginger Emulsion around the mousse.

Carrot-Ginger Emulsion

2 cups of carrot juice

2 Tablespoons of fresh ginger, minced

1 carrot, grated

1/4 cup cream

3/4 pound butter, softened slightly

Freshly ground pepper and salt to taste

Combine the carrot juice, the ginger, and grated carrot in a small sauce pan and simmer for ten minutes. Puree the mixture and return it to the sauce pan. Add the cream and reduce the mixture to about 1 cup. Slowly whisk in the butter 2 tablespoons at a time. Taste and adjust the seasoning.

Gumbo z'Herbes

I wanted to post one more New Orleans recipe I made recently, this was quite delicious. I didn't make a roux, so it's not a proper gumbo, but the flavors are superb and sometimes a lighter broth is more welcome than the thicker roux gumbos. This gumbo, also known as green gumbo has so many variations and greens that you can add-the more the better.

1 whole chicken

1 large ham hock

1 pound andouille sausage, cut into 1" pieces

1 large onion, diced

3 large carrots, peeled and sliced

1 green bell pepper, diced

2-3 cloves of garlic, sliced thinly

1 bunch collards, cleaned and cut into 1" pieces

1 bunch turnip greens, cleaned and cut into 1" pieces

1 bunch mustard greens, cleaned and cut into 1" pieces

1/2 cup fresh tarragon leaves

1 cup minced parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1 Tablespoon sugar (optional)

1 cup long grain rice

Salt and pepper to taste

In a large stock pot, bring 1 1/2 gallons of water to the boil, add the chicken and the ham hock, stew gently for 45 minutes to 1 hour. Remove the chicken and hock from the pot and let cool.

Add everything except the rice to the broth in the stock pot, when the chicken and hock are cool enough to handle, pick the meat and add it back to the stock pot.

Simmer the soup over low heat for 1 hour. Taste for seasoning, if the green are too bitter add the optional sugar.

Add the rice and continue to simmer unti the rice is tender.

Spinach, beet greens, carrot tops are other greens often used in this gumbo.

Happy Mardi Gras

I taught this menu twice this month at two different Dierberg locations, both classes were sold out, and several students said they were planning their own crawfish boils. I know I've posted about crawfish boils several times on Kitchen Inferno, but I don't know if I ever put up a recipe.

12 pounds of crawfish

3 pounds of shrimp-24-26 count

6 ears of corn, shucked and cut in half

3 pounds of red "B" potatoes

2 pounds of andouille sausage, cut into 1" pieces

3 lemons cut in half-squeeze juice into the broth

1 head of garlic cut in half crosswise

2 large onions, peeled and quartered

1 cup Louisiana hot sauce, such as Crystal

1/4 cup liquid crab boil seasoning-sold in most seafood departments and shops

1 cup dry crab boil seasoning, sold in most seafood departments and shops

1 cup Kosher salt

1 Tablespoon Cayenne

In a large stock pot, bring 30 quarts of water to the boil. Add the crab seasonings, lemons and juice, garlic, onions, hot sauce, cayenne, and salt-bring to the boil and simmer 1/2 hour-taste for saltiness and spiciness-the liquid should have a salty and spicy bite to it.

Add the potatoes and simmer for 15 minutes.

Add the corn and simmer for 10 more minutes.

Add the crawfish, shrimp, and sausage, bring to the boil, cover the pot and turn off the heat. Let the Crawfish boil steep in the broth for 1/2 hour before serving.

Serve with melted butter and spicy mayonaise dips.

Breakfast at Cafe Osage at Bowood Farm

I don't get to dine out that often, I'm usually working or cooking at home. This week I taught a class on Wednesday, prepared a wedding dinner on Friday, and a sold out prix fixe dinner on Saturday for Valentine'sDay. I was showing a little fatigue, so Sunday I slept in and we went out for breakfast. The Cafe Osage is a restaurant located in a greenhouse/nursery that is housed in an old automobile parts warehouse in the middle of an inner city neighborhood. The actual farm is located in Clarksville, MO. On their farm they grow most of the perennials, shrubs etc. that they sell-they also produce bison.

I enjoyed breakfast, but I was a little disappointed. The dining room is small and we were seated at an extremely small table for two next to the door. There were larger booths and tables that looked more comfortable for larger groups. The tablescape was plain-only a container of sugar and sugar substitute. In a restaurant located inside a warehouse filled with plants, I expected a small pot of herbs or ivy at least to center the table. Some tables were set with proper silverware and a nice cloth napkin, but our table only got napkins and forks. Cream was stirred into our coffee with the forks. Spoons and knives arrived after they were requested.

Cheese grits arrived luke warm with cold cheese shreds on top, which never melted. The grits had decent flavor with cheese already incorporated into them-they would have been better than the ones you get in most places if they had been a bit warmer.

I had corned beef hash with poached eggs. The hash was delicious and hot, but it arrived with one of my egg yolks already broken-at least the eggs weren't overcooked. Service was friendly, but they seemed a little stressed. The bill was presented rather cleverly in an old text book. It would probably be more festive to visit this place in the Spring when the outside areas and courtyard are filled with plants.