Anatomy of a Special-part 1

One of my favorite activities, planning weekend specials, is a blend of culinary vision, planning, selling and executing.  Creativity and culinary skill, seasonality, strengths of the cucina all come into play when deciding what menu specials to offer and serve at a high level.  This post describes the anatomy of one very original and delicious Italian entree, my Tuscan Grilled Chicken, Yellow Marinara over Capellini and Baby Spinach.  After my original presentation, I was asked by the owner of Bocci to add this special to our upcoming new menu.  This post seeks to explore the process of creating a healthy, tasty and original restaurant special.  You don't have to be a restaurant Chef to apply this story to your own kitchen and creativity.

So here is a decent, but not great picture of my newest, and I must say, one of my most original creations. Grilled fillets of chicken breast marinated in Salmoriglio sauce, over baby spinach, capellini and the Chef's original Yellow Marinara.   Fresh, local ingredients elevating Italian cuisine to a Summer classic.  Imagine fresh tomato marinara, made with fresh local yellow tomatoes. 


The sauce is not as red as it photographs, having more yellow and orange.   Probably a combination of lighting, camera settings, and photographer!  A self study in Basics of Food Photography is in order.  I will ask Tim for a bibliography.  In spite of the amateur picture, the concept of this plate is both creative and satisfying on many levels.  What is the creative process behind a successful recipe? 


I love the creativity Italian Cuisine affords me as a Chef.  The summers in North Carolina are hot, plain and simple.  Classic flavors served up with flavor, a touch of lightness, and most of all satisfying, really hit the spot with a Pionot Grigio.  I have featured this Tuscan Chicken special for many weeks and it has been a number one seller.  Additionally I have two thumbs up from Nancy, which is most appreciated.  Where did this entree originate?

From this:

My Grilled Shrimp Salad w/ tomato, strawberry, watermelon and feta.  See the yellow? That's right,  east coast yellow tomatoes.  This salad special sold very well and was well liked by our guests.  One day, I found myself with six left over yellow tomatoes needing to be used.  What is a Chef to do?

Being Tuesday, it was my day back after having Sunday and Monday off.  My prep list was light, it was 1 PM, and I had some left over yellow tomatoes.  Completely out of thin air (yes), I thought "yellow marinara, chicken, spinach and capellini; chicken marinated in Salmoriglio Sauce".  This sauce is a fresh oregano, lemon juice, garlic, olive oil sauce used with freshly grilled seafood, chicken and beef.  Only at Bocci Cary, will you find an authentic Tuscan Grill sauce used in a variety of special entrees." That really is the inspiration for this recipe. Protein, starch and vegetable harmony.   Simple, original and sure to be copied by lots of chefs.    That's OK.  I found one gourmet yellow marinara in a glass canning jar online.  It looked good.  Nor could I find recipes or restaurant specials featuring Yellow Marinara Sauce.  Damn, a well done fresh yellow marinara is a great challenge I'll take any day. 

So I decided to make lunch for the staff of Bocci, Cary, including owner Bob Jewett this particular Tuesday.  This entree has lightness, marinated grilled chicken, pasta and fresh spinach topped with a yellow marinara.  Perfect with hot summer days and cool glasses of your favorite white wine.  Starting with a nice plate, lay down fresh local baby spinach. Next top with a small portion of capellini pasta; season with EVOO and Parmesan. Top with three grilled chicken fillets and my original "Chef's Fresh Yellow Tomato Marinara".  After Bob finished his lunch he instructed me to add this entree to the next new menu.  I am close to writing a recipe.

Next post.  Part Two; the recipe and plating and cooking.

Good People Drink Good Beer-- Hunter S. Thompson

I love a really good IPA.  India Pale Ale is a type of ale that is light amber to copper in colour with a medium to medium high alcohol content and a pronounced hoppy, some what bitter flavour.  Originally developed in the late 1700's, British breweries would send beer via sail to the troops and British expatriots in India. Problem was, there was no refrigeration and the ocean voyage took nearly five months. As a result, the beer would usually arrive in compromised condition. Well, the brewers of the time didn't know as much about beer as we do today, but they did know that both hops (where we get the bitterness in beer) and alcohol act as natural preservatives. So, they came up with a brew that was intensely hopped and rather high in alcohol --- thus the birth of the "India Pale Ale." Two of my favourites at Sierra Nevada Torpedo Extra IPA and Snake Dog IPA by Flying Dog.

Both of these IPAs are around 7% but you wouldn't really notice it; a quality I like.  Ales in the 6-8% are some of my favourite as they go down nicely and have the mellow buzz factor.  The Sierra Nevada Torpedo has the slight edge compared to Flying Dog, with the pine and citrus notes pretty well balanced with the hops. I distinctly remember grapefruit in the aftertaste.  The Flying Dog is smoother than I expected. Hops come out with a bit of bite, then quickly back off. The malts are creamy and not too sweet. Not the most complex tastes either, but well balanced and satisfying.  After a 40 mile mountain bike ride, either one of these Ales will satisfy the palette.

   

The intense hop character of India Pale Ale makes it among the driest, yet most appetizing, beers in the world today. That's why it's the perfect choice to team up with many spicy dishes. Indian food is a natural(and historical) pairing, as is Cajun, Thai, or Mexican cuisine.

Try an IPA with a plate of hot Buffalo-style chicken wings or a pepperoni pizza. The choices are endless. But you don't have to limit yourself to spicy foods. IPA is also great with pesto dishes, pork chops, beef, Stilton cheese, or even escargot. And don't forget dessert - you'll be amazed by how well IPA pairs up with a rich carrot cake with a cream cheese frosting.

My raised bed and container garden

This year I am growing Roma tomatoes, basil, chives, green beans, rosemary, mint and tarragon.  I love using fresh herbs when I cook.

This is a very Italian garden except for the French Tarragon, which I use for salads, sauces and seafood dishes

A very rewarding past time...

5 dollar stupid

An amazing mountain bike slide show. Pisgah National Forest.  This one rocks!
Click link above.  Pictures and video by Tim Broyer.

My Giant Iguana

Pizza is a Canvass

Norwegian Smoked Salmon Pizza w/ carmelized onions, creme fraiche, capers, and fresh dill on a thin crust..

I think smoked salmon pizza is both hard to find and certainly delicious, especially at Bocci Trattoria & Pizzeria, Cary, NC.  The flavors and textures just right.  My Mediterranean Pizza the past two weekends has been a success and I need to post a picture and recipe!

La Rancherita, downtown Apex, NC

At least twice a month since moving to Apex, I go to this lovely little Mexican Restaurant and I get the same thing every time:

The salsa is very good. You can see and taste the cilantro and the margaritas are just perfect.  But the main reason I go is for the $6.95

FISH TACOS.  I love a good fish taco and these are excellent, and for $6.95 good by fast food.

Do you love refreshing, satisfying Summer Salads? Then try...

this Grilled Shrimp Salad with Mesclun, Arugula, Feta, Watermelon, Heirloom Yellow tomatoes.

I have featured this salad at Bocci Trattoria & Pizzeria, Cary, NC the past two weeks and it has sold well and everyone loves it.  Isn't that what being a Chef is all about?  Making food that people love, easy on the eyes (and profitable).

When it's 99 degrees, a gourmet salad provides great flavors, light and refreshing, allowing you to really enjoy that glass of Pinot Grigio at half the cost of steak or seafood entrees.   I love a great Salmon Caesar or Steakhouse Salad with gorgonzola and balsamic vinaigrette.  Entree salads are both easy to make and will impress your guests, so check out this recipe.  It is really easy.

GRILLED SHRIMP SALAD W/ MESCLUN, ARUGULA, WATERMELON, FETA, TOMATOES & STRAWBERRY

Serves 4

4 cups of Mesclun Mix, aka as Spring Mix

2 cups fresh Arugula

1 lb. 21/25 peeled & deveined shrimp (local are better)

1/4 cup fresh, chopped oregano

1/4 Cup chopped garlic in olive oil

Salt and Pepper

12 strawberries, quartered

24 watermelon balls

1 cup of crumbled Greek Feta cheese

2 yellow tomatoes

12 cherry tomatoes cut in half

2 lemons

4 Tbsp Balsamic

8 Tbsp Extra Virgin Olive Oil

1/4 cup Basil chiffonade

Fresh ground black pepper

Step 1.  marinate shrimp in chopped basil, garlic & olive oil mixture.  Pinch of S&P.  Grill shrimp for 3 minutes each side and set aside.

Step 2. build salad.  Equally plate mesclun, arugula, melon, strawberry, feta and tomatoes.  Squeeze 1/2 lemon on each of the four salads.  Dribble 1 Tbsp of balsamic on each salad and then folow w/ two Tbsp. of olive oil. Hit with a couple of twists of fresh ground pepper.

Step 3.  Add five or six shrimp to each salad.  Sprinkle a little basil chiffonade.  Serve & Enjoy.