Chef For Foodies

So what to do with all that eggs abundance tomorrow? They can be stored for later, eaten plain or in more creative manner - deviled eggs. Just remove the yolks, mash and mix them with your favorite spice, a dash of mayo or sour cream, some chopped greens and spoon that mix back into the whites. Top with bits of fried bacon, marinated red onions or jalapenos slices for the heat lovers! Small shrimp and caviar are also good topping for the good occasion:) Happy Easter!

Surprised D. cousin with black seafood pasta.... Still giggling at her reaction and popped eyes:))) But she loved it!

This time of a year there is Great Lent in many cultures and religions. For Russians it's from March 3d till April 20th 2014. It's the longest and toughest lent. If to follow it to the point, many things are not allowed - meat, milk, eggs, diary - at all times, fish and caviar are allowed on the specific days, no alcohol, no sex, no parties... not everybody can do it, right? I can't...... But I decided to try to be a vegetarian at least, for as long as I would be able to go:) (so I am not dropping ALL the pleasures at once ;) and I will be documenting my efforts, so in the end there will be a little "trying-to-lent-cookbook".

The weather calls for something warm and comforting, so I am cooking Pozole tonight - with pork, tomatillos, pablano and jalapenoes...... 1. Cut about 2 lb of pork butt in medium cubes, salt and pepper them and brown the meat on the hot skillet. Transfer to a braising pot or a pressure cooker. 2. Cook half of the chopped onion on the same skillet until soft -2-3 min. Transfer to the pot. 3. add chicken stock to almost cover the meat. Adjust salt and pepper... 4. Cook the meat about 40 min in pressure cooker; about 2,5h in a regular pot. 5. Clean, seed and chop 1 Poblano chili, 4 Serrano chilies, 5-6 tomatillos Put them in a blender 6. Add there half an onion, cup of cilantro leaves, 2 cloves of garlic Blend everything together into a smooth paste. 7. When meat is ready add the chilies-tomatillo paste to the same pot 8, Add cooked homini (sold in the cans) or white beans (as I did) 9. Cook for another 10 min. 10. Adjust salt and pepper. To serve: ladle the soup in the bowl, garnish with sliced avocado, radish, chopped green onions and parsley.

Thai Snapper ceviche. The dish is very simple. The secret - a fish should be VERY fresh! Then you just play around its flavors with whatever you have handy in your fridge and a pantry: lime and orange juices, guacamole leftovers or fresh avocado slices, some fresh or canned jalapeno and good sea salt (and nice garnish, if any)

Here is the yummiest vegan dish I've ever made - panko stuffed mushrooms. They may look not too attractive, but believe me -they are awesome! and - healthy, vegan - remember? Here what you need: - about 20-22 medium mushrooms (can be white or brown) - finely chopped onion - 1/2 - Panko bread crumbs - 1 cup - shredded radish (black, daikon, red) - optional - 1/2 cup... - green onion, parsley - 1/2 cup - soy sauce - mirin (sweet wine) - Salt, pepper 1. Separate mushrooms cups and stems. Chop stems. 2. Heat olive oil in a skillet. Add chopped onion and 1 clove of garlic and cook for 3-4 minutes, until soft. Add radish (if any) and cook another 2 minutes. 3. Add chopped stems, salt and pepper, and cook until the release the liquid (3-4 min) 4. Start adding Panko little by little. The mix should be crumbly, but sticky when pressed. 5. Add splash of soy sauce and mirin wine. Mix well and taste. Add more if needed. 6. Fold in the chopped greens. 7. Heat the oven till 350F 8. Stuff each mushroom cup with Panko mix. Press it firmly to shape a little dome. 9. Place the stuffed cups on a baking sheet and bake for about 20 min. 10. Serve and enjoy!

We have been going to The Table for about 8 months, so this review is not just for my last visit, but for the whole experience. I work late and on Fridays, it's good to have a place which is still open AND serves great food. What I really like about this place (besides it being close to our home): #1. Bartender Jimmy - he is the Best of the Best! I am amazed at how he can listen and pay attention to ALL of his customers at the bar at that noise level. One day I asked for a c...up of soup, and quietly complained to my bf that I didn't like it, literally whispering into his ear. To my surprise, Jimmy just took the cup from me, apologized, and took it off the bill. I was speechless, because I couldn’t understand how he did it. In other places you have to literally yell to be heard. Here, all attention is to the customer! Did I mention his attention to detail? On our second visit (and many other after that) I was given my favorite drink, without asking WOW! #2. Food very good going to great in the majority of cases. For instance, yesterday I had the Striped Bass entrée. The presentation was very clean, and maybe somewhat simple, but the Taste was divine! You just need to assemble on the fork a piece of bass (nicely cooked with the crispy skin, my favorite) with a piece of chorizo and potato, and (I don’t know how they do it!) marinated and then fried onion? Place it in your mouth, close your eyes and see the fireworks. I am in love with their Quail doesn’t matter how they are presented it’s great! To me, the best was the appetizer with fish sauce and lime dressing, (not on the menu any more ) but other presentations are still great! I do love Tuna Crostini kind of little open faced sandwich with raw tuna slice and very creative garnishes on it perfect late night snack (remember? I am going there late). Bone Marrow appetizer is also on my love list try it! And, of course, I am game when offered to try new food it was Pastrami Smoked Beef Tongue with Mustard dressing. Well, it was interesting I love beef tongue. It had a very delicate and unique flavor and texture. It was a bit disappointing (but very well understood) that the Chef was trying to mask all those goodies. I know how labor intensive this appetizer can be. Serve it cold with nice tangy chimichurri sauce it will be a blast! #3. Ambiance Nice buzz place in sleepy hollow Willow Glen. Did I say already that the bartenders are the best? My Only complaint about this place as we are frequent at the bar and can see the kitchen and areas adjacent to it I would prefer NOT to see anybody in sagging pants dealing with my food. Really? In this classy restaurant saggy pants? One moment he is holding his falling pants and another doing some cooking?? Come on guys, you can do better in this department. Other than that Cheers! And see you Soon!

Paella has been on my mind for a while..... now it's executed, at home.. and very well enjoyed:)) the best part of it - RICE! (I used my favorite Calrose rice) - soaked with all the juices and flavors from chicken, smoked Andouille sausage, clams and mussels, veggies....aaaaaa, it was just addictive and we gobbled it all (though I was thinking of stretching it for a couple of days, nice try). I'll tell you the truth - prawns were nice for presentation, but - not necessary... unless you marinate them in advance, then grill them separately and add to the dish in the end for decoration IMHO :))

Back in April, we accidentally bought this wine - Peju Province 2002 Estate Reserve and decided to drink it on some special occasion. When I tried it in a tasting room - a picture of a good steak with dense mushroom sauce and potatoes crossed my mind. When the special occasion has come (my safe return to US) we opened the bottle and I cooked a meal based on that first impression of earthy, richly textured, with olives and ripe raspberries wine. And was delighted that it worked perfectly well:)