April 2014 ~ Super Food Notes

Chocolate Cream Puff Swans – Oh, Mama!

By JOKO April 29, 2014

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole giving you life thing. I think once she tastes them, she’ll agree that it was all worth it after all. This is mostly a technique video, as these beautiful birds would work with any number of fillings. Pastry cream, lemon curd, mousse,...

Next Up: Something for Mom

By JOKO April 29, 2014

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Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche

By JOKO April 28, 2014

There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid ceviche preparations, and while it did “cook” in the acidic marinade, I really didn’t enjoy the texture. I actually hated it. I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry...

How to Make French Toast like Noah Greene

By JOKO April 26, 2014

It’s been far too long since I shared a video from some of the new blood on YouTube. And by “new blood” I mean the young punks who will eventually put me out of work. Oh well, we had a good run. Anyway, Noah does a great job here, and I hope he keeps adding to his channel. By the way, I really like the music. Enjoy! You can subscribe to NoahGreeneCooking he...

Joe’s Special – A True Original

By JOKO April 23, 2014

After the ominous, but delicious, “Hangtown Fry,” Original Joe’s “Joe’s Special” is probably San Francisco’s most famous breakfast. Unless you’re counting the Buena Vista Café’s Irish coffee as breakfast, and now that I think about it, you probably should. This mammoth plate of food features three eggs, a half-pound of meat, and more than enough spinach. Apparently a late-night...

Next Up: Joe's Special

By JOKO April 23, 2014

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Award-Winning Pecan Pie...Allegedly

By JOKO April 21, 2014

I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing. Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy...

Award-Winning Pecan Pie...Allegedly

By JOKO April 21, 2014

My Colcannon Colcraving

By JOKO April 21, 2014

I’m too busy working on tomorrow’s video to make it, but I’m really craving a bowl of colcannon. This kale, leek, and potato mash is the perfect spring side dish. In addition to being great next to anything, you can heat up the leftovers with a splash of chicken broth, and turn it into an easy and memorable potato soup. Follow this link to get the ingredients, and read the original post. Enj...

My Colcannon Colcraving

By JOKO April 21, 2014

Happy Easter!

By JOKO April 19, 2014

We just got back from a relaxing spring break with the family in beautiful Dunsmuir, California, and I wanted to say Happy Easter, and that I hope you had as nice a weekend as we did. We stayed in a fishing cabin right on the upper Sacramento river, and there's nothing as therapeutic as the sound of a rushing river beneath your bedroom window. I forget the name, but this...

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

By JOKO April 17, 2014

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the butcher asks you if you want it deboned, I'd appreciate it if you said something like, “I watch Food Wishes, so I’ve got it covered.” By the way, I was only half kidding about using a fat, dull knife. Bored cooks have been known to do this with butter knives, steak knives, pairing knives, or any other knife...

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

By JOKO April 17, 2014

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

By JOKO April 16, 2014

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a classic Easter menu option, and when prepared using this method, makes for a very user-friendly hunk of meat. The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way,...

“Quick Cured” Salmon – 3 Minutes? But I Want it Now!

By JOKO April 14, 2014

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, “Hey, that sounds like my generation!” Well, if that’s the case, then they’re (and we’re) going to love this quick-cured salmon technique. While the process is incredibly simple, the potential...

Easter Eggshell Cupcakes!

By JOKO April 12, 2014

My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs and cupcakes! Okay, so the first part of that wasn't true, but neither was the second part. However, if you're into this kind of seasonal foodcraft, and apparently many of you are, then I think this would make a brilliant addition to your Easter baskets. Enjoy!...

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

By JOKO April 10, 2014

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers, and cheese industry marketing cartels…I’m looking at you, Wisconsin. No matter its origins, this cheesy, savory/sweet, flavor bomb is probably my favorite non-traditional grilled cheese sandwich. If you’re going...

Next Up: Getting Ready for National Grilled Cheese Day

By JOKO April 09, 2014

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City Chicken – Hey, Nice Legs!

By JOKO April 08, 2014

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that’s not what makes this delicious mock drumstick so American. Why this represents the true spirit of American food, is that long after chicken became...

Next Up: City Chicken

By JOKO April 07, 2014

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The Ol’ I-Want-to-Watch-Food-Porn-Instead-of-Going-to-the-Gym Workout

By JOKO April 05, 2014

A viewer named Julie has invented a brilliant workout routine based on which familiar catchphrases she might hear during a video. I figured I'd share this with the rest of you since bikini season, or in my case Speedo season, is right around the corner. That’s right, the more you watch, the more you lose! Thanks, Jul...

Miso-Glazed Black Cod – Nobu for You

By JOKO April 04, 2014

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master’s world-famous preparation. Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days. I’ve had it both ways, and both...

The Great Flank Steak Roulade Experiment

By JOKO April 02, 2014

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success. Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare,...