BLACKENED SALMON SPREAD

            Have you ever been walking in a grocery store and seen a product that makes you think, “I can make that”, and then go to that same store again and say, “I can do that even better than them”????? Well, welcome to the cause of my Blackened Salmon Spread. There might not be a grocery store in the world that does not carry some variation of seafood spread but they all are gross in my opinion.

            Anything that is made in mass tends to lose its quality (NOT ALL) and seafood might be the biggest culprit of this. Those of us who are in the seafood industry will be the first to vouch for this. The best seafood products are minimum quantity, or one offs to ensure the final product is top quality.

            This variation of blackening seasoning comes from a recipe that I used over 30 years ago. It is far from traditional and probably will never be seen in most restaurants anytime soon. It is simple and made from most things everyone has in the spice cabinet or drawer. The salmon returns us to what I have said in the past is the best part of the fish… The Belly.

I give to you…. Blackened Salmon Spread

INGREDIENTS

½ lb. Salmon Belly (Any part of the salmon will do, but the belly is best)

1 Tbl. Diced Red Pepper

½ Tbl. Diced Jalapeno

1 Tbl. Diced Sweet Onion

1/3 cup Mayonnaise

2 Tbl. Olive Oil

Blackening Seasoning

½ tsp. Cumin

½ tsp. Curry Powder

1 tsp. Cayenne Pepper

1 tsp. Garlic Powder

½ tsp. Salt

1 tsp. Cracked Black Pepper

INSTRUCTIONS

1.      If not already, remove skin from salmon.

2.      Mix all ingredients listed under blackening seasoning in a small plate.

3.      Place salmon into blackening seasoning insuring to coat all sides of the salmon.

4.      In a Cast Iron Skillet or Saute Pan, place olive oil over high heat until inferno hot

5.      Once oil is hot, place salmon pieces into pan making sure to turn while cooking to prevent burning

6.      Remove salmon from pan and place on plate to rest.

7.      In a food processor, combine red pepper, jalapenos, onion, and mayo till smooth.

8.      Add cooked salmon and pulse till smooth and well mixed.

9.      Place mixture into refrigerator for a minimum of 2 hours before serving (This allows to cool and thicken).

10.  Serve on any small sliced bread or crackers.

11.  Enjoy

This spread is the perfect appetizer for any seafood fan or the beginning of a true seafood feast. This should satisfy that little hunger while the main course is finishing. I hope you enjoy this blissful salmon creation. I am truly grateful for all my Anonymites, without you this means nothing.

Chef Tufaro

CHOCOLATE CHIP BANANA BREAD

           

            I want to take a minute to express how amazed I am by bakers. I was never blessed with the talent, or patients to be a great baker and usually my attempt end up with a giant fail. My trash barrels have consumed more of my bread then I have.  

            A few days ago, Baby Tufaro came to me with a few ‘ripe’ bananas and asked, “Daddy, should I throw these away?” Normally I would say yes, but one of her vocabulary words from school recently was pristine and I explained to her that just because something does not look perfect does not mean it is bad. We waste so much edible food that it was important for me to teach her this.

            I asked her to peel and mash two of the bananas and we would make bread. This recipe has become my ‘Happy Accident’ because I was not sure how it would come out. Since all of it was gone the same day and the demands of the Anonymites, I give to you…CHOCOLATE CHIP BANANA BREAD

INGREDIENTS

2 Large Eggs

1/3 cup Butter (room temperature)

1/8 cup Milk

2 medium Bananas (mashed)

1 1/3 cups Bread Flour

2/3 cup Sugar

1 ¼ tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

½ cup Milk Chocolate Chips

INSTRUCTIONS

1.      Preheat oven to 350 degrees F.

2.      In a mixing bowl, combine eggs, butter, milk, and bananas. Mix till well combined.

3.      In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, and chocolate chips.

4.      Add dry ingredients to premixed wet ingredients and combine (I prefer using a paddle adapter on my Kitchen-Aid, but any mixing method will do).

5.      Using two 8-inch bread pans, grease and flour all sides to prevent sticking.

6.      Dividing mix in half, pour finished mix into bread pans and level.

7.      Place in preheated oven and cook for 45-60 minutes.

8.      Using a toothpick (or something similar) slide into center of bread. When removed, if it is clean the bread is done.

9.      Allow to cool for 5 minutes before removing from pans.

10.  Enjoy!

This was a great learning experience for Baby Tufaro and I. I hope you share this with someone you care about as well. As always, I are grateful for all of you Anonymites. Without you, this is not possible.

Chef and Baby Tufaro

BRAISED SHORT RIBS

           

            One of the most influential restaurant owners I ever worked for once said, “Give the people what they want!” Short ribs have become a very high-end item on a lot of restaurant menus and because of this, it has become something that people want to learn how to make at home. In order to “give the people what they want,” I called in a favor to a friend of mine that is a butcher and waited four days for the best possible short ribs available. Nothing but the best for my Anonymites!

            Short ribs are the short portion of the rib bone in beef cattle and varies in thickness. When prepared properly, the bone of the short rib will pull out of the meat without even as much as a fight. This amazing piece of meat will talk to you as you prepare it, saying such things as, “Be nice to me” and “You know you want it.”

            I do believe that this is something that truly anyone, of any skill level can complete with great success. I have read many recipes for braised short ribs online and so many are over complicated (or just duplicates of on another on multiple sites). After simplifying the process, I offer to you…. BRAISED SHORT RIBS!!!

INGREDIENTS

5 lbs. Short Ribs (try and get uniform sizes for cooking consistency)

2 Tbl Olive Oil

2 Large Garlic Heads (halved)

4 Celery Stalks (ruff chopped)

2 Medium Carrots (coin cut)

3 Tbl Tomato Paste

2 cups Dry Red Wine (I suggest Cabernet Sauvignon)

2 cups Beef Stock

1 cup Parsley (ruff chopped)

Salt and Pepper to Taste

INSTRUCTIONS

1.      Preheat oven to 275 degrees F.

2.      In a large pan (one that can hold all ingredients and go into oven such as a Cast Iron Skillet or Pot) over high heat, place olive oil into pot and allow to become inferno hot.

3.      Place short ribs on a flat surface and dust all sides with salt and pepper.

4.      Place short ribs into pot with oil and sear all sides of rib. This seals in flavor and assists in holding the rib together during braising.

5.      Remove short ribs from heat and set aside.

6.      In pot, using a wooden or plastic spoon, add carrots, garlic, celery, parsley, and tomato paste and allow to saute for about 2 minutes. Make sure to scrap the bottom of the pot to remove all seasoning from searing of short ribs.

7.      Add wine and beef stock and allow to simmer till boiling.

8.      Once mixture in pot is boiling, gently add short ribs and place cover on pot.

9.      Move pot to oven and allow to cook for 3 ½ to 4 hours.

10.  Carefully remove pot from oven.

11.  Using tongs, carefully remove the short ribs from the pot and set aside making sure not to separate rib bone from meat (If it happens it is not the end of the world. The bone is more for presentation at this point.).

12.  Using a strainer, place a bowl under the strainer to catch the braising liquid. Pour remaining contents from pot threw strainer. At this point, you are done with the solid contents and will be using the liquid for drizzling over final product.

13.  Place desired serving of short ribs on plate and drizzle with brazing liquid (THIS IS THE GOOD STUFF) for added flavor.

14.  Serve and Enjoy!!

This, in my opinion, is one of the simpler short rib dishes I have ever prepared. It was rather timely to cook but vary fast to prepare. I hope you enjoy and as always, I am grateful for everyone of you.

Chef Tufaro

SOUTHWEST SALMON BURGER

         

            One day, while working in The Cutter, I was faced with an interesting internal dilemma: Why does no one want this beautiful salmon belly? These trimmings, as they are called, are wasted and tossed in the garbage. This has become disheartening to me because it is wasteful and (in my opinion) the best part of the salmon. I posed this question to my fellow ‘Anonymites’ and concluded that a lot of people just do not know what to do with it.

            I, as other fishmongers, am asked by few people for these pieces and usually give them away for free. Hundreds, if not thousands of pounds of salmon belly going to waste. I try to explain that this is a lot like pork belly in the manner that it is a much fattier piece of meat but holds the most flavor of any if utilized. I, as a chef, decided to do something about this. This recipe idea came to me in the frozen food section of a grocery store when in the case was salmon burgers. I personally wanted something with a bit more pizzazz. Honestly, that same day I had burritos for lunch which could have influenced this idea as well.

            Though these pieces take some work to prepare and skin (because most places will not take the time to prep them for you), I promise you they are so worth it. And now I present to you… SOUTHWEST SALMON BURGERS

INGREDIENTS

1 ½ lbs. Salmon Belly (trimmed and diced)

½ cup Diced Red Pepper

1 Tbl Diced Jalapeno

¾ cup Sweet Corn

15 oz Black Beans (canned worked best)

3 Large Eggs (Whites only)

1 cup Plain Breadcrumbs

INSTRUCTIONS

1.      Trim and dice salmon belly. Place in bowl and set aside.

2.      In medium mixing bowl, place black beans and corn. Using hands, smoosh black beans and corn together to make a paste.

3.      Add red pepper and jalapeno and mix till combined.

4.      Add salmon and egg whites to mix. Using hands, combine till all ingredients are throughout.

5.      Add breadcrumbs and mix until mixture becomes ridged (stiffens).

6.      Form mix into 8 separate burgers. Refrigerate till cold.

7.      Cook either in pan over medium heat or on grill over medium flame.

8.      Enjoy

After producing this recipe and cooking them, if you are not confident in your grilling ability I would recommend cooking in a pan. This did not alter the flavor of the burger in any way. I hope this allows you to think differently about salmon belly and opens your mind to new and exciting possibilities.

Chef Tufaro

CHOCOLATE MOLTEN LAVA RAVIOLI

           

            Ever wonder why you should never let me have spare time to relax and think?? THIS IS WHY! When I even mentioned this to someone, the exact reply from Baby Tufaro was, “Is he really going to try and make a Molten Lava Ravioli?” Well the answer was yes. In the words of the great Yoda, “Do or do not, there is no try.”

            Have you ever considered what would happen if a Churro, an Italian Ravioli, and Willy Wanka had a baby? This might just be what they would have created. In fairness, and complete disclosure, I failed at this recipe four times before it all came together as you see it. I tried these many ways, and most to no avail but the end product is to die for.

            There is a need for some patients when making these because it takes many steps to get to the final product. AND NOW…. CHOCOLATE MOLTEN LAVA RAVIOLI!!!

INGREDIENTS

Homemade Egg Noodle Pasta *(See Recipe at https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

Vegetable Oil for Frying

Powdered Sugar

Coating

2 cups Corn Flakes

1 cup Brown Sugar

1 tsp Cinnamon

Filling

11.5 oz Milk Chocolate Chips

2 Tbl Salted Butter

Egg Wash

1 cup Milk

2 Large Whole Eggs

1.      Make pasta dough to recipe posted in prior blog (link in ingredients listing)

2.      When dough is ready, either use a pasta roller (I use the Kitchen-Aid pasta adapters) or hand roll dough to a 5 thickness (about 1/32 inch thick)

3.      Cut into pieces 3” by 6”. You should get 6-8 of these based on the dough recipe.

4.      In pot, place butter and chocolate chips. Heat over medium heat till combined and melted.

5.      Pour into separate container and let cool under refrigeration.

6.      In a food processor, or with a hammer (LOL), combine corn flakes, brown sugar, and cinnamon till finely crumbled.  

7.      In a mixing bowl, whip milk and eggs together till combined.

8.      Remove chocolate from refrigeration.

9.      Place 4-5 Tbl chocolate mix on one side of formed noodle. Wet all sides of interior of noodle by dipping fingers in water and running them around the edge and through the center of noodle. This will assist in sealing the noodle, so the chocolate does not leak out. Repeat to all noodles. Fold noodle over (edge to edge)

and seal using the end of a fork (like grandma used to with her pie crusts). You should have what looks like a really large ravioli.

10.  On stove top (or if you have a small fryer available), heat vegetable oil over medium heat (or to 350 degrees on a fryer).

11.  Dip ravioli in egg wash.

12.  Place ravioli in coating mix. This will not cover the whole ravioli. It will get a good amount on it, but this is not meant to be a batter only to add flavor.

13.  Place coated ravioli in oil and cook till golden. You will need to flip the ravioli as it cooks unless you are using an industrial fryer where you can submerge using duel basket system.

14.  Place on serving plate. Dust with powdered sugar.

15.  Enjoy!!

As you can see in the picture of my final product, I served mine with vanilla ice cream. I think any flavor would work with this. The noodle itself becomes a dipping tool for the ice cream. This is not a fork and knife dessert. USE YOUR FINGERS!! GET STICKY!! It is so worth it.

As always, I am so grateful to all of you Anonymites. You really make this so much fun. You support means the world to me!

Chef Tufaro

BBQ PORK BELLY TACOS

           OK…. THIS ONE IS GOING TO BE AMAZING!!! Pork Belly has been one of the new rising fads in the culinary industry but some of us have known about this gift for many years. Pork Belly is the part of the pig that bacon (well, good quality bacon) comes from. That being said, “How could this possibly go wrong?”

            While on a food research mission to Florida, I came across this amazing dish that I had heard of but never seen presented in this manor before. It is not new for pork belly to be BBQ’d, smothered in sauce, or even served with some form of onion but in a sweet sauce style? On a taco? And a sweet salsa? This I had to try and duplicate!

            I had the opportunity to talk about this dish with the chef and felt that he made it much to complicated for what it needed to be. Besides, simplicity is the best form of creation. Because of this, I have made this recipe for you; My Anonamites. After a few failures (Yes, even chefs fail… A lot more then we like to admit), may I present to you: BBQ Pork Belly Tacos.

INGREDIENTS

1 ½ lbs. Pork Belly (Look for one that has a good bit of fat on it)

¾ cup Diced Sweet Onion

½ lb. Chopped Bacon (Yes, more pork. Hickory Smoked Bacon is best, but any full salted bacon will do)

16 oz BBQ Sauce (You want a sweet variety like Mesquite Molasses, Honey, or Brown Sugar)

Taco Shells

Salsa (A sweet variety. I use Mango Peach Salsa)

Hot Sauce (Optional)

INSTRUCTIONS

1.      Prep the pork belly by scoring the fat side in a diamond checker pattern (this allows for the pork belly to sweat and not fold like bacon does).

2.      Heat grill to as close to a sustained 275 degrees F as possible. If using a charcoal grill, after coals burn down, move to one side in order to create a cool spot.

3.      Place pork belly (fat side up) on the part of the grill that does not have burners on, or the cool spot away from the direct heat (this is called cooking on indirect heat). Close lid and allow to cook for approximately 2 hours.

4.      To finish pork belly, move over the direct heat source and brown on both sides. You are going to see the fat side of the pork belly char, which is what you are looking for.

5.      Remove from grill and allow to rest for 30 minutes.

6.      Slice pork belly into ½ inch strips, then slice the opposite direction to create small chunks that have fat and meat on each (Depending on the amount of fat on the pork belly, you may choose to remove a small amount of the fat from the pork. Do not remove all because that is part of the flavor profile that is needed when finishing).

7.      While pork belly is resting, place bacon and onions in a pot over medium/high heat mixing regularly. Saute till bacon is cooked and onions are translucent.

8.      Add pork belly to the pot with the onions and bacon. Saute together for about 2-3 minutes constantly mixing.

9.      Add BBQ sauce to mix and stir till all ingredients are combined and hot.

10.  Fill taco shells with mix and top with salsa.

          I did find that a few drops of hot sauce (not too many so that the sweet is not overpowered) on top did make for a very good, and intriguing spicy/sweet complex and would recommend if you can handle the heat. I recommend serving this with Mac and Cheese (See Mac and Cheese, Social Media Style blog at: https://cheftufaroanonymous.blogspot.com/2019/07/mac-and-cheese-social-media-style.html)

This recipe has truly been an honor to share with you. You are the real reason why I do what it is that I do. ENJOY!!!

MAC AND CHEESE (SOCIAL MEDIA STYLE)

            I would like to start this post by thanking all my ‘Anonamites’ on social media for assisting in the creation of this recipe. The Mac and Cheese Experiment started as a joke and became something so big, I had to figure out what people believed made it great. By using my twitter account (@ChefTufaro), I asked for their input and took some of the most common replies and figured out how to combine them.

           Mac and cheese is one of the only foods that seems to be universally liked by everyone in my family (and Baby Tufaros' favorite), yet none of us could agree on how to make it. This type of food has so many different varieties, and some that I just learned about and never even heard of till now.

            The results from the twitter poll lead me to these items: Pasta Shells, Cheddar Cheese, Monterrey Jack Cheese, Smoked Gouda, and Velveeta. Suggestions were also made for, but not limited to sour cream, potato chips, Ritz crackers, baking, not baking, pan types, temperatures, goat cheese, cream cheese, and even altering the box version with ingredients.

I know share with you YOUR CREATION!

INGREDIENTS

1 lb. Large Shell Pasta

3 Tbl. Milk

2 Tbl. Salted Butter

1 lb. Velveeta Cheese (cut into small chunks)

¼ lb. Cheddar Cheese (cut into small chunks)

¼ lb. Monterrey Jack Cheese (cut into small chunks)

1/8 lb. Smoked Gouda Cheese (cut into small chunks)

INSTRUCTIONS

1.      Using the directions on the box of pasta, cook large shell pasta till finished in a manner that is acceptable for your taste (I prefer al dente).

2.      Drain water from pasta and set aside.

3.      Over medium heat, in a separate pot, combine milk and butter till butter is melted and combined with milk.

4.      Add all cheese to pot and stir continuously till all cheese is melted and combined.

5.      Combine pasta and cheese and mix till all pasta is coated with cheese sauce.

6.      (Optional) Place in oven safe bowl and heat for 5 minutes at 325 degrees to allow cheese to meld with pasta.

Creating this for you was one of the most exciting and fun experiences of my career. I want to thank you for sharing your ideas and suggestions. ENJOY!