Friday, November 21, 2008

Wednesday, November 12, 2008

Cook Book Synergy

A tip of the hat to Michael Walsh for facilitating a cookbook discussion on the chef's blogoshere. I'm not an authority but it prompted me to take a snap shot of my cook book shelf. It's grown considerably over the nine years we've been cooking here.

aaahh, just to the point of flaking. Way fresh sable fish aka "black cod", Alaskan spot prawns sauteed with poblano and red pepper, brandy and prawn shell reduction. (yum)

I'm not sure if the onions work. They eat good though.

(I encourage you to click for close-ups)
Find me a prettier salad.

Sunday, November 9, 2008

A Few Plates

Alaskan Spot Prawns with Truffled Beurre Monte
I always cook these in the shell. It enhances the already exquisite flavor and protects the roe packed on the belly. Both of these are loaded.

U10 Dry Day Boat Scallop
Green curry, micro Thai basil, jasmine rice.

Rack O Lamb

Another look.

Straight forward style

Thursday, November 6, 2008


It's been just over a year now on this blog. Here is a post from a year ago today.

Tuesday, November 6, 2007

Mission Impossible
Salty, I have a mission if you choose to accept it.I wish to bring 40 international business executives to your establishment for dinner. Prior to dinner we'd like to have beverages and hors d'oeuvres. We'd also like you to entertain these executives during that time. I would also like you to involve these executives in the entertainment. How about getting them involved in the preparation of their dinner. Remember, hors d'oeuvres and beverages will be served during that time as well. You have three hours to accomplish this task. Oh, one more thing. You have one business day to prepare. If the mission is successful you will be rewarded handsomely.(Insert visions of smoldering tape)Hmmmm, I've got a small kitchen that is awkwardly laid out. I must prepare high end, freshly prepared hors d'oeuvres for these discerning customers and immediately turn around and invite these "civilians" into the kitchen to do some work. Then immediately there after serve a four course dinner to aforementioned guests. All in under three hours.No problem. While I'm at it I'll videotape the whole affair and show it to you and your guests on our ten foot video screen while you are enjoying that delicious dinner. My name is Dog, Saltydog.They had a blast. It's 15 hours later and I'm still exhausted. My staff rocked. My wife was as usual a rock. I'm getting to old for this crazy shit.

Kurobuta Pork

My foodie in training asked me about Kurobuta pork. I didn't have an answer so I did some research. Below is from To further the research I procured some Kurabuta pork tenderloins. The obvious difference is the color of the meat. the Kurobuta is on the left. Much darker in color. It also has a different odor. The generic pork tender has a "raw chicken" smell, the Kurobuta smells of prosciutto. A pleasant almost sweet smell. I'll follow up in more detail after we play with it.

What's so Special?
Sweetness and juiciness are two factors that distinguish kurobuta from run-of-the-mill pork. This sweetness and rich flavor come from the high levels of intramuscular marbled fat – the very thing that pork producers have dramatically removed to produce pork that can be marketed as "the other white meat" for the health-conscious.
This high degree of subcutaneous marbling is a result of special breeding techniques that are not very different from those applied to raising wagyu cattle.

The only difference, perhaps, is that there is no massaging of the pig with sake as is the case with wagyu.

How it's Produced

Ever heard of the saying "you are what you eat"? This is literally true for pigs because of the peculiar manner their bodies store fat. Instead of being processed, the fat is deposited directly into the muscle. Therefore, the pork produced from pigs fed on oats and corn will taste of oats and corn. Of course, this simply adds to the natural taste of kurobuta pork.
Depending on the techniques unique to each heritage farmer, the pigs may get peanuts, apples, clover, or even milk as dietary supplements. The use of antibiotics and hormones is frowned upon while humane farming techniques are encouraged.
Unlike industrial pigs raised in confinement, the Berkshires are free to roam and grow at their own pace. This is another secret behind the lush flavors of kurobuta: a stress-free lifestyle.
Compared with commercial pork, kurobuta pork is darker and redder in color because of the thick layers of back fat that develops from a life spent outdoors. During the cold winter months, the hogs developed more of this fat to "tough" it out, and keep themselves warm. This back fat contributes to the flavor and sweetness of kurobuta pork.

Tuesday, November 4, 2008

(Off Topic) History in the Making

I don't know if the younger generations fully grasp what a historic election this is. There was a time when I thought I'd never see a black president. There was a time I thought I'd never see a female president. Yes, we are making strides. Yes, we need to make more. I am honored to vote in this election. I am proud to be an American today.

Who ever is elected, may he have the wisdom and strength to help make this world a better place.

Saturday, November 1, 2008

Ahi (Click for close-up.)

The latest rendition of our tuna entree. #1 sashimi grade Ahi, nori tempura, ponzu, pickled ginger, wasabi, mango-poblano slaw and Asian style red cabbage slaw, golden pea shoots, micro intensity herbs.

It sounds like there's too much going on but I like the variety of flavors you can enjoy with each bite. It's like having it prepared three ways. The nori tempura is surprisingly tasty. A pain in the ass to cook but worth the trouble.