Coté Catering

Springdale Farm + Fusebox = Digestible Beats

2011-05-04T14:43:00.000-07:00

We had an amazing evening last Tuesday collaborating with musicians and composers Butcher Bear and Buzz Moran. While the composers looped ambient sounds and recorded the sounds of the cooking process, chef Sonya Cote prepared an immaculate 11 course meal sourcing all of her fresh ingredients from Springdale Farm. The center piece for the event were 4 slow cooked piglets direct from our friends at Countryside Farm, stuffed with fresh herbs and smoked in pecan wood.
The evening started with cool breezes and complimentary cocktails provided by Paula's Texas Orange. With the help from our friends at Fusebox and Edible Austin we were able to create an evening of magic and decadence. We wanted to amaze the dinners without overwhelming. With courses that ranged from fresh vegetable terrines to grilled endive and honey as a dessert, we were able to tickle the taste buds and fill their bellies to resounding sighs of pleasure.
Please look for more events like this as we collaborate with more local artisans to bring you dinners that are more than just delicious, memorable. We are so proud to have been a part of this and glad to have a moment to show that your engagement with your food is more than just the consumption; it is the moment, it is the company, it is the environment, and it is the thought and time that makes it more than just a meal. It is the love.
Thank you everyone!

Photos by Leah Moss

Tis the season for our little red friends

2010-11-23T16:19:00.000-08:00

Cranberry Sauce is Better with Bourbon

2010-11-23T16:16:00.000-08:00

Sometimes the holidays can be a nightmare. Too much family, too much anxiety, too much food.
While the triptophans from the Turkey can lull you into a minor coma, leaving you drooling a little snuggled up on the couch watching the big game, and the immense amounts of butter makes you feel like a slow stuffed pig, sometimes the only thing that can really help you through the holiday is a little booze. So, we have discovered the delicate balance of booze and one of your favorite Turkey day relishes....
cranberry sauce is better with bourbon
1lb bag organic cranberries
1 c raw turbanado sugar
1 texas orange (peeled & diced)
1 texas apple (peeled & diced)
pinch of ground cinnamon, nutmeg & salt
1/4 cup bourbon
In a medium saucepan, simmer cranberries, orange, apple, cinnamon & nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, add bourbon and let cool to room temperature.
Eat up and put on a big smile, this is something to be very thankful for, indeed.

Turkey Day Delight!

2010-11-21T11:19:00.000-08:00

We love to cook for people, we love to cook for people we love, and Thanksgiving gives us ample opportunity to stuff our loved ones faces with delights.

Here is Sonya's recipe for a turkey made with love.

Have a great Turkey Day everyone.

Sonya’s Maple Brined Turkey

1 large Natural Turkey

For Brine:

2c Kosher salt

1c Maple syrup

2 Bunches o thyme

Whole black peppercorns

1 T Juniper berries, crushed

4 bay leaves, crushed

12 Peeled garlic cloves

2 Whole Lemons, cut in half & squeezed

For Roasting:

2 lemons

ghee (clarified butter)

Chicken Stock (or Turkey Stock if you can find it)

Rinse turkey in cool water, place in stockpot & let rest in refrigerator.

In a separate sauce pan on medium heat, simmer about 8 quarts water, 2 cups kosher salt & 1c maple syrup in pot until salt and syrup dissolves.

Remove turkey from stock pot & fill about ¼ of the way with ice, fresh thyme, peeled garlic cloves, juniper, bay, lemon and whole black pepper. Pour brine over ice & add the bird. The turkey should be covered with brine. Refrigerate pot with turkey in brine at least 12 hours (24 is best!).

Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. (I love to use preserved meyer lemons here if you have any) Tuck wings under turkey; tie legs together. Place turkey on rack set in large roasting pan. Rub turkey all over with clarified butter.
Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, about 2 ½- 3 hours. Transfer turkey to platter and cover with foil and let stand for at least 30 minutes.

Pour pan juices into large glass bowl. Put bowl into fridge (or freezer) to harden fat, then scrape it off with spoon. Simmer pan juice with chicken stock until reduced to ½ the amount. Salt & Pepper to taste & spoon over turkey (or just make a gravy, whichever you decide, make sure to use the pan drippings! Enjoy!!)

The final result! Sweet and spicy!

2010-11-14T14:41:00.000-08:00

National Pickle Day! Or recipe for Pickled Jalapenos!

2010-11-14T14:39:00.000-08:00

jalapeno garlic pickles

splash of good quality white wine

white wine vinegar

water

whole sprig dill

bay

salt

turbanado sugar

peppercorns

red chili flakes

garlic, finely chopped

slice jalapenos thinly & cover with half water & half white wine vinegar. add remaining ingredients

*Springdale Farms has some great jalapenos, organic, sustainable, and local!

Make sweet love to the Goose Pastrami

2010-11-11T12:59:00.000-08:00

Dry Cured Goose Pastrami

2010-11-11T12:54:00.000-08:00

2 goose boobs with fat on, tenderloins removed (snack on those while you make this)
1c salt
cinnamon stick
crushed garlic
paprika
coriander
tons of crushed black pepper
white pepper
ground yellow mustard seed
bay leaves
whole cloves
2 1/2 T sugar

Pack goose boobs in box of course kosher salt.
Refrigerate for 24 hours.
Remove from salt.
Combine all the rest of the ingredients.
Pat spice blend on fat side of breast
Wrap with cheese cloth
Tie up with fancy butcher knots and hang in you fridge for 10-12 days!
Slice on extremely sharp mandoline or deli slicer.

*if you live in a really cold climate (like Rhode Island) you can hang it in our basement

Pate Party!

2010-11-10T15:58:00.000-08:00

The final result! Beautiful and delicious!

Countryside Duck and Cremini pate

2010-11-09T17:47:00.000-08:00

Our wonderful friends and local farmers at Countryside farm delivered us a mountain of ducks and we have been coming up with innovative ways of presenting these delicious animals to the public at East Side Showroom. Tonight we make Duck Pate with Cremini Mushrooms!
And we are sharing our secrets (some of them)!!

In a processor blend together duck livers, add cream, 2 duck eggs, cognac, and secret pate spice blend*.
   *pate spice blend
                nutmeg
                allspice
                clove

Chop shallot, garlic chives, garlic clove.

Blanche whole Cremini mushrooms.

Season your blend, cool, and place on the bottom of a plastic wrapped pate pan.
Place the creminis in varying depth throughout the pate.

Cook until done in a double bath

Viola!

Pate Party!

2010-11-09T17:01:00.000-08:00

my brother

2010-07-22T20:44:00.001-07:00

"for every shrimp caught 10 other lives are lost"

2010-07-10T10:24:00.000-07:00

story about shrimp.

http://link.brightcove.com/services/player/bcpid18011345001?bclid=23279349001&bctid=38115848001

new menu for the restaurant, starts tomorrow

2010-07-05T18:50:00.000-07:00

creamer peas! hello delicious

2010-06-29T11:18:00.000-07:00

Creamer Peas & fresh chicken eggs

simmered with little yellow cherry tomatoes, local shallots & red onion in a little bit of stock with a few jalapeno peppers until peas are tender.

add a handful of fresh spinach at the end & serve with a loosely scrambled egg.

springdale farm is famous!

2010-06-24T14:05:00.000-07:00

this lovely short film called Feeding Austin from Rachael Schroeder on Vimeo is all about urban farming. The kitchen staff at East Side Showroom has a cute little cameo. They sure look cranky though!

it's the most tomatoey time of the year

2010-06-19T10:39:00.000-07:00

Tomatoes are everywhere. Yellow, black, romas, dirty girls, heirlooms, cherry... and what are we going to do with all this sweet delicious summer treasures? we are gonna eat them!

Best place to get them is from your hood.... there has got to be a farm around you or even your own garden. Most people over plant & then the fruit rots, sad but true. Seek them out & only buy local tomatoes. They get weird after a long ride in the car.

Then of course there is the farmer's market. Enjoy these recipes!

How to Peel Tomatoes

1. Bring a pot of water to a rolling boil.

2. Drop one tomato at a time in the boiling water for about 5 seconds.

3. Evacuate to a bowl of ice water long enough for the tomato to cool.

4. Use a knife to make a cut around the "equator" of the tomato. The "northern hemisphere" and "southern hemisphere" of the tomato will now slide off intact.

Tomato Confit

4 ripe Dirty Girl tomatoes, peeled

3 tablespoons extra virgin olive oil

Kosher salt & freshly ground pepper

3 cloves garlic

4 sprigs thyme

2 tbsp dried Italian blend spices

Preheat the oven to 300°. Line a baking sheet with parchment. Cut each tomato crosswise into rounds about 1/2 inch thick. In a large bowl gently toss the tomatoes with remaining ingredients. Arrange tomatoes on the cookie sheet in a single layer. Slide the sheet into the oven & bake the tomatoes until they are very tender but still able to hold their shape. Cool.

When the tomatoes have cooled, transfer them into a glass jar. Pour whatever oil remains on the pan over the tomatoes. If you plan to keep the tomatoes longer than 1 or 2 days, pour in enough olive oil to cover then refrigerate until ready to use.

Roasted Tomato Crostini with Sheep Feta

1 medium Baguette, sliced thin on the bias

2 tbsp olive oil

1 tbsp dried Italian Herbs

1 garlic clove, chopped

Kosher salt & black pepper

6 oz sheep’s milk feta

8 oz tomato confit

Preheat oven to 350°F. Toss together the bread, oil, herbs, salt, pepper & garlic. Spread slices out on a cookie sheet & toast until golden & crisp. Cool.

Spread confit on crostini & top with sliced feta. You can also garnish with a thyme leaf.

Classic Tomato Bisque

4tbsp butter

1tbsp bacon, chopped

1 stalk celery, chopped

1 medium onion, chopped

1 carrot, chopped

4 cloves garlic, minced

5tbsp all-purpose flour

4c chicken stock

4 fresh tomatoes, peeled & seeded, roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1c heavy whipping cream

kosher salt & freshly ground black pepper

4T crème fraiche

Heat butter in a large soup pot over medium high heat. Add the bacon & cook until the fat has rendered. Transfer bacon to a paper towel & set aside. When bacon has cooled, eat it. Lower the heat to medium, add the celery, onion, carrot, garlic & cook until translucent.

Stir in flour until vegetable mixture is evenly coated. Pour in the stock & tomatoes then bring to a boil. Tie the fresh herbs together with twine & add to the pot. Lower the heat to a simmer & cook (about 35 minutes). Remove from the heat.

With a hand blender puree the bisque until smooth. Wisk in the whipping cream & season with salt & pepper. Divide among warm soup bowls to serve. Garnish with crème fraiche.

Pan-Roasted Chicken Breasts Stuffed with Tomato Confit & Fresh Herbs

2 boneless chicken breast halves, skinned

2 oz fresh Texas goat cheese (such as Pure Luck)

2 oz Tomato Confit

3 basil leaves, shredded

Salt & fresh ground pepper

Canola oil

Wine Sauce:

1/2 stick unsalted butter

1/4 cup dry white wine

2/3 c chicken stock

Salt & pepper

Preheat oven to 350°F. Pat chicken dry. Using a sharp boning knife slice a pocket into chicken, set aside. Combine cheese, confit & basil in small bowl, season with salt & pepper.

Using the back of a spoon, press the mixture into the chicken breast.

In a large skillet, heat canola oil until just smoking. Place the chicken breasts (presentation side down) into hot pan & roast until golden. Repeat on other side. Then place the entire pan into the oven & roast until goat cheese has melted. Remove chicken from hot pan, reserving all juices for the wine sauce & slice into medallions.

Using the pan from the chicken, melt butter into reserved juice over medium heat. Add stock while scraping all chicken bits remaining in the pan. Bring sauce to boil & cook until reduced by half, season with salt & freshly ground pepper. Spoon over chicken & serve!

Marinated Tomatoes and Summer Greens

3 ripe tomatoes, quartered

1/3 c olive oil

1/4 c sherry wine vinegar

1/4 c onion, chopped finely

1 garlic clove, minced

2 tbsp drained capers

2 tbsp minced fresh parsley

Kosher salt & fresh ground pepper

6 oz baby summer greens

Arrange tomatoes in shallow dish. Combine olive oil, vinegar, onion, garlic, capers & parsley in a medium bowl, whisk until blended, season with salt & pepper. Spoon dressing over tomatoes. Cover and marinate in refrigerator 3 hours. Place baby greens on the center of a plate & top with marinated tomatoes.

Heirloom Tomato Tartlets

3 heirloom plum tomatoes

1 cup yellow teardrop tomatoes, halved lengthwise

2 tbsp extra virgin olive oil

1 clove garlic, minced

2 tsp fresh thyme

1⁄2 tsp salt

1⁄4 tsp pepper

2 small tart shells

1 tbsp whole grain mustard

1 cup shredded Gruyere cheese

Cut each tomato crosswise into rounds about 1/2 inch thick. In bowl, toss together red & yellow tomatoes, oil, garlic, thyme, salt & pepper. Rub bottom of tart shells with mustard. Arrange red tomatoes in overlapping rows. Scatter yellow tomatoes over top; sprinkle with cheese. Bake in oven until golden. Let cool for 5 minutes, serve warm or at room temp

Ode to Berries Deux!

2010-06-18T15:07:00.000-07:00

1982 Cruise Ship

2010-06-18T11:15:00.000-07:00

June 26^th8 pm – Midnight at Big Red Sun

Cote Catering and HOPE present Cruise Ship 1982

Benefit and Supper Club

Performance by Luna Tart, with specialty Drag Show, and 5 course dinner

Come frolic and imbibe in an evening of decadence and delight to help raise funds and awareness for HOPE Farmers Market. HOPE and Cote catering have joined forces in the food revolution to bring you a 5 course meal and cocktail hour featuring the finest in fresh, local, and sustainable edibles.

Sonya Cote, executive chef of the East Side Showroom, has set 5 courses for adventure with a delicious deconstruction of an 80’s cruise ship dinner. Using only local ingredients and an artist’s hand, she has created each course to focus on Texas’ freshest seasonable produce and proteins.

We believe that local and sustainable foods should be available to all people. HOPE Farmers Markett has been bringing the best of local farms to the east side community over the past year and has created a space to support artists, farmers, and the Austin residents. This is your chance to support the future and sustainability of this burgeoning non-profit.

Cruise ship costumes are encouraged. One specialty cocktail will be given out but BYOB is welcome. And as always, there will be a disco dessert!

It's an open smile on a friendly shore, with a wonderful evening of song and savories.

For more ticket information and menu please go to cotecatering.com and for more information about HOPE Farmers Market visit, hopefarmersmarket.org.

Come aboard, we’re expecting you!

BOUILLABAISSE

2010-06-17T13:46:00.000-07:00

A fish stew from Marseille, the oldest city in France located on the east coast of France.

Bouillabaisse means to boil then simmer, it is a fish soup containing any sort of fish or shellfish that is available in your part of the world. A good bouillabaisse contains herbs & vegetables that are in season & sourced local. It’s June so we will be using fennel, leeks, sorrel, onions, tomatoes, celery, rosemary, lavender, thyme, oregano, parsley & potatoes. It’s definitely a good time of the year for this recipe.

As far as the fish goes we are in Texas so we must use what is available in the gulf (I feel the need to mention the oil spill here but we all have it on our minds as it is) such as amberjack, tilefish, snapper, oysters, etc.

These ingredients are simmered together in a fish stock. The veggies & fish are then strained from the broth. I like to blend up the rich broth with an emersion blender & strain it again. The fish & vegetables are served separate from the broth. The broth is served hot with a crostini & a rouille (roo-EE).

Bouillabaisse

2 quarts of fish stock
½ leek, julienned
½ fennel, sliced reserving the fronds for garnish
1 ripe tomatoes, peeled & chopped
1 bunch sorrel, chopped
the zest & juice of an orange
2 garlic cloves, chopped
fresh parsley, finely chopped
fresh thyme, finely chopped
2 fresh bay leaves
1 t turmeric powder
1 T raw sugar
1 T peppercorns
course sea salt
1 lbs fresh fish (snapper, amberjack, grouper, tilefish, trigger fish, etc.)
1/2 lb shrimp, peeled & deveined
½ lb oysters, scrubbed with a brush & rinsed

Place the fish stock on the heat & bring to a simmer. Add leeks, sorrel, fennel, tomatoes, orange juice, orange zest, sugar, garlic & herbs. Add fish, potatoes & shellfish at different stages depending on their cook time. This is the key to a perfect fish stew.

Rouille

1 c bread crumbs
3 T warm water
2 T mustard
2 egg yolk
4 cloves garlic, roasted to goo
salt & white pepper to taste
pinch of cayenne

3 T extra-virgin olive oil (& extra!)

Baguette, sliced & toasted (a crostini)

Pour warm water over breadcrumbs to moisten. In a food processor pulse together the bread crumbs, mustard, yolks, garlic, salt, pepper & cayenne. Add olive oil in a ribbon until a paste is formed (you can also use one of those beautiful giant marble mortal & pastel if you are lucky enough to have one). If a paste does not form add extra oil.

Serve on baguette

Fish Stock

1 fish skeleton (or about 1 pound fish bones)
2 T grapeseed oil
1 onion, quarted
2 stalks celery
6 garlic cloves
1 bay leaf
2 T peppercorns
2 sprigs thyme
Water to cover
1 c white wine

On a sheet tray lay the fish skeleton out & pile the remaining ingredients on top. Roast in oven until golden & crispy. When done, put roasted ingredients in a stock pot with water & wine. Bring the liquid to a boil & reduce to a simmer. Skim scum of the top with spoon throughout. Cooking time. Cook for 45 minutes. Remove from the heat & strain.

Sometimes it Hurts

2010-02-01T11:13:00.000-08:00

Im not going to try & catch you up on all events that have happened in the past six months other than the fact that myself & a group of friends physically built & opened a "localvore" restaurant without any financial backing on the east side of austin texas.

Mickie Spencer is the designer, owner & builder/ floor manager. Trudy Spencer is the mother/ owner/ dishwasher/ HR. Mindy Spencer is server. Chauncy James is bartender. And myself the Cook. Mickie rented the place & entirely gutted it. Funded by Trudy's retirement fund. Then rebuilt it with the labor mainly from Mindy, Trudy & Chauncy. Well, and many other friends.

I don't think that the general public understands what it takes to cook good food. My kitchen staff (5 total) have literally been working 12 hour days since before we were open (with zero pay!!) in my tiny (SO tiny) kitchen to source & cook simple REAL local food for your bellies. For example, we will have 6 different farms come in to deliver their weekly meats & produce in a single afternoon (my favorite times!!) & we are the only restaurant that Rain Lily Farms will sell to because of the demand, RL is located literally 5 minutes from us. The veggies we get from them are picked & delivered to me the same day & it becomes the special for service that night. You just can't get any fresher than that unless you eat it from the dirt while it's still alive! This high demand will hopefully encourage other farmers to start raising more organic foods to sell.

It is so important that we change the way we eat & purchase food. If only to improve our quality of life. I truly believe that the food revolution will help our communities & therefor the economy. Mass production of animals & single crops are directly destroying the environment & our families. We are so still at the beginning of making changes & it also feels trendy. Folks come in & explain to me that they are so excited that we feature texas grown product. Then their next sentence is about how they are so disappointed that we are sold out of certain entrees for the day. There is not an endless supply of product from these small farms. If we are truly going to support the "localvore" movement then we will commit to understanding that the demand that to have "everything-we-want, all-the-time" is harmful to the integrity of our food. This is hard for most to grasp. On the other side, we will have TONS of one item, because of our weather mostly. Then you hear folks say that they would gladly receive the "local food basket" from our farmers but it always has the same items in it everyday. Like greens right now or cabbage or cauliflower. The thing to do is to invent new ways of using these ingredients... or just roast em, puree em , stack em, steampunk em, blend em or eat them raw!

It has been rough on us at the East Side Showroom after the Chronicle Review proclaiming that we are a victim of our own success, oh and my noodles were limp. It's frustrating that one single person's opinion can do so much to the place a layer of fog over the kitchen staff that has given up any resemblance of a "life" to cook for you. We are such masochists, us cooks.

Thanks for letting me rant! oh blog in the sky! Now come & eat some local food!!

Hello Rabbit!

2009-09-14T17:29:00.000-07:00

Some of this weeks menu items are all about the mad hare. We have a delicious rabbit sausage with fried sage & mushrooms as the meat of the moment on our charcuterie plate, a rabbit ravioli with rabbit stock consommé & a rich rabbit cacciatore with pilaf.

Our favorite was the rabbit ravioli because it is so super fun to make. If you are lucky enough to have a pasta roller attachment to your kitchen-aid mixer that is, oh and a pastry chef who will make you a dough on the spot. Wow! What a luxury that I never knew existed. The thing costs a pretty penny (Thank you Showroom!) but well worth it. After years of use my handheld crankin' lil Italian baby finally bit the dust. God bless it's soul.

Misto Fritto of Offal

2009-09-05T08:49:00.000-07:00

Last Night we did a special that sort of freaked people out but it was so delicious. Rabbit kidneys, rabbit livers (so fresh from countryside farm), veal sweat breads (humanely raised) http://www.ecosalon.com/is-veal-ethical-and-eco-friendly/), quail livers & duck liver fried n cornmeal with cajun spices. These fried bits if yummy-ness sit on top a bed of "crazy" lettuce. We call it crazy lettuce but what it is a delicious blend of wild lettuces that include succulents that we get from Farm to Plate.

The sauce for this dish consisted of beef demi with grape jam finished with butter, grape vinegar (we made this from summer red grapes that we got from rain lily farm. hello!) & a dash of pink salt.

I ate tis for my dinner.

East Side Showroom flooded!

2009-06-30T11:45:00.000-07:00

Yes, it's true! We were going to move all the small wares into our beautiful golden kitchen to prepare for the opening of the showroom. ... it hasn't rained in a month until today.

We have a leak. Again we will have to wait to open the new restaurant.

www.eastsideshowroom.com

Little Birds

2009-06-26T11:54:00.000-07:00

Solstice was quite a celebration with dinner for thirty five at the Rockin' Y Ranch (where apparently Cote Catering has their own room!).

The band was perfect. Eight piece acoustic complete with accordian & washboard who describe themselves as "your favorite band of gypsies from Austin Texas" http://winovino.com/
This very rich menu included:

fresh goat chevre with spicy peach preserves | chicken & duck sausages with shaved fennel | quail liver mousse with sherry | squab paté with chili syrup

Chilled Sweet Corn Bisque with oven dried tomatoes | Marinated Quail on Field Lettuces with blueberry vinaigrette | Pink Pilaf & Mushroom Stuffed Duck with Musketel Pan Ju | Tomato & Chard Gratin | Dark Chocolate Tart with Lavendar Cream | Chilled Zabajone & Fresh Fruit

Hello Halibut Stock!

2009-04-24T07:12:00.000-07:00

Well, right now is the season for Fresh Wild Alaskan Halibut, which is super delicious in my opinion.

Buy this fish (or any wild caught) while it's in season to promote sustainable fishing ( http://www.msc.org/ )

This weeks "Seasonal Bistro" menu:

Shaved Celery & Fennel Salad with Sweet Pickled Radish

Fresh Spinach & Chard Gratin

Nut Crusted Halibut with Spicy Lemon Cucumber Sauce

Puff Pastries with Blackberry Ice Cream & Chocolate Sauce

If you have a fishmonger that fillets his own Halibut, ask for the bones, this makes the most flavorful fish stock. Add whatever vegetables (lemons, tomatoes, carrots, celery, onion) you desire include lots of herbs (thyme, bay, parsley, peppercorns) & simmer stock for 30 minutes (fish stock doesn't take as long as meat stocks). I like to stain it & then reduce for easier storage. Halibut stock can be used for seafood pies, soups, white wine sauces. For added flavor you can "sweat" the vegetables before you add water. Do not use mackerel or salmon in this recipe; their taste is too strong and heavy.

Halibut Stock
3 c cold water
1 onion
1 carrot
1 celery stalk
sprinkle of black peppercorns
sprig of parsley
1 bay leaf
sprig of fresh thyme
3 garlic cloves
1/2 lemon
1 lb halibut fish bones

Place water, onion, carrot & celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for 30 minutes. Skim the surface of the soup, strain the stock, and refrigerate or freeze.

Graduation Feast ~ Kleyla Backyard BBQ

2008-09-09T16:35:00.000-07:00

Texas Style BBQ in Rhode Island?

For the sport of it (well, and as a favor to Chris K & money enough for the ride back to Austin) my cousins & I threw a party for one of our favorite families; graduations for two of them, a birthday for Katie, a brand new kitchen for mom & the oldest home for a visit. This definitely calls for celebration, we decided to give them a taste of Texas.

The Menu:

• Slow Cooked Whiskey & Cider Brisket

• Spicy Texas BBQ Sauce

• Barrocho Beans

• Roasted Corn on the Cob

• Cheesy Jalapeño Corn Bread

• Homemade Mac & Cheese

• Sauteed Collard Greens

Slow Cooked Whiskey & Cider Brisket

Ricci Reserve's Feline Wine

2008-09-08T19:12:00.000-07:00

Grandpa Ricci has been growing this garden forever.

It has been located in many different spots around his North Providence backyard, the garden now resides on a dirt patch where the old above-ground pool used to be. It is now a lovely circular garden that has been manicured & tended to so lovingly. What you should know about Grandpa Ricci is that some people like to describe this gentlemen as being a bit particular and he loves cats, a lot. This first quality has helped produce an excellent viniculturist, not to mention his green thumb and of course the beautiful Rhode Island summer weather.

I believe that when "Ricci Reserve" started Grandpa Ricci was ordering his grapes from an

outside source maybe even from Connecticut (no way!), he has since started using his own grapes.

This summer I have had the pleasure of drinking his 2007 rosé; a crisp, high in alcohol, sweet wine, reminiscent of a humid summer night with a note of fresh cut grass and a spicy marinara at the end. And it might remind me of 1965 if I was born.

I designed this wine label for RR's 2001 Rosé. It's pretty 2001 of me.

Here's an unusal recipe that originated in Naples, Italy.

Concord Grape Pie

6 c ripe concord grapes, washed
3/4 c raw turbinado sugar
1 T tapioca
pastry for a 9-inch pie

butter

Directions:

Pop off the skins of the grapes by pinching them at the end opposite the stem; set skins aside. Put the grape pulp into a heavy pan, bring it to a boil, cook for 6 minutes. Then strain grape pulp through a sieve to remove grape seeds. Pour the hot pulp over the skins and let the mixture sit for 5 hours. Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter.

Bake at 400° for 15 minutes. Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.

(Tapioca is a flavorless, colorless, odorless starch extracted from the root of some sort of plant)

Grandma's Kitchen

2008-09-08T18:24:00.000-07:00

Grandma Coté's kitchen is far from how I remember.

Her refrigerator holds a variety of Little Debbie snacks, off-brand cola, wonder bread (yea! it's true!), margarine, some non-juice "drink" to top it off she has a year old bottle of manischewitz's wine! What I remember are crispy fried paprika potatoes, double yolked farm eggs, fresh New England style chourico & linquica.

Is our culture so removed now from real food that our elderly believe that the future eat like this? Or is it simply convenient? Is it less expensive to eat a prepackaged life or to buy fresh ingredients at the farmer's market? Or maybe we just give in to child like indulgence in late life. After all, she is adorable, perfect and 88 years old... thoughts?

Greek Biker Day in Coventry, Rhode Island

2008-09-06T10:43:00.000-07:00

The Menu:

• Roasted Gold Potatoes & Marinated Artichoke

• Fresh Parsley Tabouli

• Zatar Grilled Chicken

• Mini Sheep Feta & Spinach Lamb Burgers (I'm resisting the urge to use the term "slider")

• Creamy Hummus

• Kalamata & Toasted Feta Salad

• Shaved Cucumber & Yogurt Dip with Lemon

Our second day back in the hood was mostly preparing this Greek style feast for the party that my cousin through for the family to gather in one location. This was a challenge because we are not greek & this style of food is not very common in this area of Rhode Island. The cousins were very nervous about pulling this off.

Is it because we're in an Italian part of town with mostly Harley riding biker dudes? I was determined to prove that if you make delicious food that is perfectly cooked, they will eat it. And they did. All of it.

Zatar Grilled Chicken Thighs

6 boneless, skinless chicken thighs, trimmed of any extra fat

4 T zatar (a middle eastern spice blend consisting of thyme, sumac & whole toasted sesame seeds)

2 T canola oil

kosher salt & fresh ground black pepper

directions: Heat grill. Then toss all ingredients in a stainless steel bowl using your favorite tongs (we should all have our favorites!). Grill on high heat turning twice until chicken is cooked through. About 4 minutes per side.

The Best Corn Beef Hash In the Whole State of Rhode Island

2008-09-04T20:35:00.000-07:00

First day home we always try & visit Ed's Roost in East Greenwich Rhode Island. This restaurant is walking distance from Elderidge Elementary , a school that I attended a LONG time ago. Break dancing was really hot and Jason Shepherd could do a head spin therefor the most popular kid in class.

Anyway, my dad loved this place. The same guy has been cooking here for decades, he is very strange; a giant of a man with long scraggly white hair sporting a white-ish sweatband. He lurches about shocking people that happened to experience a sighting, but HOLY CRAP the hash is amazing. I have only recently enjoyed the pleasurable sin that is eating pork (and chicken & beef & duck & quail & lamb). I have long watched in silent "aw" of other's piling this delicacy into their mouths while I had the usual dry toast with tomato.

I've had it twice now & pepé cote would be proud. I think about it often.

A Grilled Lamb Chop Homecoming

2008-09-02T15:55:00.000-07:00

Lamb is pretty much my favorite animal to eat and this chop was truly delicious, cooked to perfection by our memé (aka Eleanor Ricci/ Mom). Our first meal in Rhode Island was very relaxing, thoughtful & flavorful; quite the home coming . I could have sat on that peaceful screened pouch all night, absorbing the crispy summer night that can only be felt in the woods on the ocean at home (or near the woods, near the ocean...) surrounded by fresh garden flowers. I'm not quite sure what to say about the corn yet. I'm still trying to find words to describe the flavor of this flawless, farm fresh, sweet & buttery treat that is Rhode Island's summer corn. I will be talking more about this. I am slightly obsessed with this corn.

Pizza from "Heaven" or...

2008-09-01T12:25:00.000-07:00

... Park Slope, Brooklyn. Our very own sweet baby Angelica got her start right here in this neighborhood.

You can't get this in Texas. I'm sad to say that the reality of our situation is that you CAN NOT get a good pizza in the entire state of Texas. That is, unless you have a vacuum. Now, this might be a controversial subject so please, if you disagree make it known. I believe it has something to do with the air & humidity. Maybe even a yankee wild yeast strain that lurks through the window cracks to bless the dough all over new england, sound about right.

This was the sexiest, most divine pizza ever to enter my body. Thin Crust or Die!

When in Brooklyn, EAT HERE: http://www.lavillaparkslope.com/

And their menu:

/LVPSTakeout.pdf

Brooklyn Breakfast in a Half Pan

2008-09-01T10:52:00.000-07:00

Prospect Heights ~ Brooklyn ~ Our Destination.

In order to honor our host Senior Ricc Sheridan ( brother Dean's drum teacher & mentor http://www.earlgreyhound.com/ ) we felt that a bone-in rib eye was in order. Granted, Ricc's on the road a lot with the band. Therefore, he lacks in the kitchen department aka no pots or pans. Thank god we brought the traveling kitchen (will post that soon!).

I thought that I had packed my La Cruset grill pan & a hotel half pan. Unfortunately, I forgot the grill pan & that was the entire reason that I even bought this amazing steak. Let me just say also that the tiny neighborhood market was full of the freshest, highest quality meats & produce that I have seen, which is probably one of the reasons people love this town.

Oh well, we just cooked everything in our half pan. it was a challenge but we were able to get a beautiful sear on the steak, then wilted the spinach in the tiny amount of rendered fat. Eggs were last & we added some fresh sheep feta at the end to round out the breakfast. Then used the Mexican hot sauce that we brought from austin as a condiment. Yummy town, USA.

Uncle Andy's Lickin' Chicken

2008-08-31T12:16:00.000-07:00

Our second meal of the trip happened to be Uncle Andy's Famous Split Roasters; brined, rubbed & slowly smoked over a banked fire. This recipe has been perfected over the last year and Wow! what a treat. The chicken was paired with some fresh maryland produce picked that day from Uncle Andy's backyard garden. Patty-pans, tomatoes & summer squash. Hot Mama!

A simple brining recipe for chicken consists of :

1 gallon water

1 cup of kosher salt

1/2 cup light brown sugar

In medium saucepan on medium high heat, stir sugar & salt until dissolved. Cool & cover whole chicken with liquid. Refrigerate for up to two days.

You can add delicious other ingredients based on the season. For example: ginger, peppercorns, maple syrup, apple cider, cinnamon, lavender.

Glidden Point Oysters

2008-08-28T14:24:00.000-07:00

Our next stop was Uncle Andy's home in Frederick, Maryland. Perfect timing on our part because Uncle Andy just got back from a fishing trip in Maine were he found these delicious Glidden Point monster Oysters. They were harvested on the Damarscotta River. Amazing, delicate flesh with concentrated flavors, tasting all of the sweet sea simultaneously. Wow. I floated around in an ethereal haze for days dreaming of the perfection. Go head & check them out at http://www.oysterfarm.com/

Soul City's Greatest Hits

2008-08-28T13:27:00.000-07:00

With clever food expressions such as "Love, Peace & Chicken Grease"& "Let's all get Sancti-Fried" we felt that this Beale's Street Cafe was the perfect spot to begin our culinary/ rock & roll adventure. The chicken was fried, the mac & cheese was creamy & the greens were porky. Just the way soul food should be.

Miss Polly's also had some unusual local flavors that I will be sure to taste the next time I'm in Memphis.

Black & Blue Salad (which is pretty much a raw beef & lettuce)

Chicken & Waffles (Holy Crap what a delicious fried Treat!)

BBQ Spaghetti (??? totally goes against anything Italian)

My recommendation is to avoid anything food named after Elvis. The corn will kill you.

Delicious!

2008-07-27T10:52:00.000-07:00

Delicious! This-morning's fresh eggs ready to scramble for our guests. The color and texture of these eggs are truly amazing. Deep orange, rich velvety yolks.

Tiny egg

2008-07-26T10:45:00.000-07:00

This tiny little egg was laid by one of our Rhode Island Reds this past week. I've never seen a chicken egg this small. Does it have a yolk? Is it edible? Would it hatch a tiny little chick?

Funny thing happened. The usual crowd of random out-of-townies came to stay & eat at the foodie farm which gave me the guts to crack it open for a little entertainment. Sadly, there was no yolk, it was simply a small amount of egg white. I was reluctant to waste the egg so one of the house guests swallowed it down raw! It made me feel weird but he lived so we called it the magic egg. It now gives Adam special powers but we are not sure what.

Coté Catering

Springdale Farm + Fusebox = Digestible Beats

Tis the season for our little red friends

Cranberry Sauce is Better with Bourbon

Turkey Day Delight!

The final result! Sweet and spicy!

National Pickle Day! Or recipe for Pickled Jalapenos!

Make sweet love to the Goose Pastrami

Dry Cured Goose Pastrami

Pate Party!

Countryside Duck and Cremini pate

Pate Party!

my brother

"for every shrimp caught 10 other lives are lost"

new menu for the restaurant, starts tomorrow

creamer peas! hello delicious

springdale farm is famous!

it's the most tomatoey time of the year

Pan-Roasted Chicken Breasts Stuffed with Tomato Confit & Fresh Herbs

Ode to Berries Deux!

1982 Cruise Ship

BOUILLABAISSE

Sometimes it Hurts

Hello Rabbit!

Misto Fritto of Offal

East Side Showroom flooded!

Little Birds

Hello Halibut Stock!

Puff Pastries with Blackberry Ice Cream & Chocolate Sauce

Halibut Stock3 c cold water1 onion1 carrot1 celery stalk sprinkle of black peppercornssprig of parsley1 bay leafsprig of fresh thyme3 garlic cloves1/2 lemon1 lb halibut fish bones

Graduation Feast ~ Kleyla Backyard BBQ

Ricci Reserve's Feline Wine

Grandma's Kitchen

Greek Biker Day in Coventry, Rhode Island

The Best Corn Beef Hash In the Whole State of Rhode Island

A Grilled Lamb Chop Homecoming

Pizza from "Heaven" or...

Brooklyn Breakfast in a Half Pan

Uncle Andy's Lickin' Chicken

Glidden Point Oysters

Soul City's Greatest Hits

Delicious!

Tiny egg

Halibut Stock
3 c cold water
1 onion
1 carrot
1 celery stalk
sprinkle of black peppercorns
sprig of parsley
1 bay leaf
sprig of fresh thyme
3 garlic cloves
1/2 lemon
1 lb halibut fish bones