Hello All You Luna/tics.
I am happy to say it is December and we have our decorations up at the house!!! This has been a huge project in the past because it seems we don't get "our" time to do this as quickly as we would like, due to other obligations to work and such. But Gary, that busy beaver of a guy, pulled them out one Sunday, and yahoo! they got completed.....it seems the older I get the more amazed I am by managing our time and when it works, well.....you would think I personally had invented something major!
Placerville's Main Street looks great. The lights were lit for the tree lighting ceremony last Friday night. It seems like thousands of people and their children were downtown to participate in this event. How great to have a local event that parents, grandparents, aunts and uncles can bring the little ones (and the old ones) and just watch as the lights are lit and the "oohhh's and ahhh's" of the crowd that still makes us all kind of giddy with excitement. Kind of like that first kiss or that first thrill of driving by yourself. You always remember it, and the slightest little flicker of a memory puts it all back in full force and BOOM! we're a kid again looking at all the shiny pretty things that hold our rapt attention. I AM NOT JADED COMPLETELY! In my soul lies a little kid wanting to rip his presents open and not worry about keeping the wrapping paper intact! (Recycle, recycle, recycle....).
Tales of Serrano.
The BackYard Project PASSED!!! This wonderful official-type guy came over to the house and passed our back yard with flying colors. He explained to us that we were ready to proceed with the rest of our lives and we no longer had to worry about the ominous fines and shackles we were so concerned about. Keep the banana trees under 15 feet, the canna's under 12 feet, and the Bird of Paradise at fence level (until the perimeter trees fill in and hide the back yard from the masses of people interested in our back yard. i.e. the Serrano Inspector Hounds). Now finally, we can conduct those secret meetings for our flower, wine and voodoo society we have been trying to establish! Yahoo!!! (TM).
As you read this, I am preparing to go into the hospital for surgery resulting in my burst appendix from 18 months ago. It seems that the sepsis inside me has weakened my intestines, upper and lower, certain veins that are important to my psyche, and remove my gall bladder.
My doc has intimated I may have to change my diet with limiting of chilies (HUH???), dairy, and possibly spicy food in general. SHOOT ME NOW if that is the case. Thank gawd he says every case is different, and I am just hoping that my case, my chile tolerance will heighten, and my consumption of lima beans must immediately be halted. That, I can handle.
Two very good friends, Jim and Dan, gave me a gift last Sunday, well, probably more for Gary than for me: a bell and a ding-er (you know, the kind you see on a hotel counter, the kind you "ding" to get the attention of the slacker attendant who seems more interested in watching his wrestling match on the tube in the back room rather than helping you and your party out....you know, that guy with the cigarette hanging out of his mouth with the ash that is 3 inches long and bounces up and down every time he speaks, but the ash never falls....how do they do that?) ( I may have seen "Psycho" too many times...). Well, it is nice to know that Jim and Dan were only thinking of my well being and concerned about my not being able to get Gary's attention when I might need to have the pages of my book turned or my water cooled off to the temperature that I like.
Little things like this that we recuperating people must have and have our attendants fulfill.
I happen to be a very good post-op patient, who - while lying in his bed getting healthier and stronger - only wants to be left alone, except when I need to be fed, or turned over, or have my channels changed (I am sure that the remote is going to be much to heavy to lift in my condition). As my doctor has stated, I must be relaxed and stress free and not lift anything or do anything strenuous for a couple of weeks and I INTEND TO MILK THIS (did I say that?) in order to heal the fastest way possible.
I have already told Gary that I think all my meals should be no more than 20 minutes old, and that I should not eat any left-overs what so ever (we don't want to introduce new bacteria into my body...) and that roasted turkey would be nice, maybe some fresh peeled grapes (the roughage of the grape skin might be too much for my delicate digestive system), and then he knows I love kiwi fruit, but not the seeds, so if he could just take the seeds out. But I don't want to be a bother to anyone. My needs are simple......
So if by chance you read in the local paper "Crazed Local Man Shoots Patient In His Home", somebody come rescue me! That crazy impatient Spaniard man I live with may have gone over the edge and I could be the result of his mental blow-up. I just don't understand why they say the holidays seem to bring out the Mr. Hyde's in certain people. I just don't get it.
We want you to know that we have started our own STIMULUS program for all of our customers here at Cafe Luna: for the month of December through the 30th, Tuesday, Wednesday and Thursday nights, we are providing coupons for 50% off a second dinner on these nights. We are trying in our own way to get you, the customer, to get more out of life with your hard-earned money while dining out at Cafe Luna. We know shopping is tiring, and working even more so. Bring your coupons in, show your server and sit back and say "take that Government!...Here is where I can really get the economy moving!!!".
If we have helped in any way......well, it is just what we like to do....make people happy....
The new menu is attached in regular form along with the coupon page. Cut the coupons up and bring them in as many times as you want. Make copies if you want. WE ARE HERE FOR YOU!
This months menu has one of my very favorite things I have ever made: Chicken Stuffed Under the Skin. This is a dish I learned from a chef, Margaret Fox, who used to own a restaurant in Mendocino called "Cafe Beaujolais" (http://www.cafebeaujolais.com/), a fantastic place that specialized in very homey food and incredible breakfasts, and desserts. It is still a revered spot in Mendocino, but I haven't been there since she sold. She does have her cookbook which has the original recipe and technique in it that is invaluable to a home cook.
(Side note: I don't know if many of you know, but I was once married to a fine lady named Dorothy. In my pre-Gary hippy-dippy days, we spent a lot of time in the Mendocino area while studying for college classes, having fun on the week ends, and just hanging out as was our want in those days. It is also the town we spent our honey-moon...on the beach in a tent, with torrential rains washing us off the beach and soaking us to the skin.....must have been an omen....anyway, Mendocino is a lovely town, full of wonderful things to do, and fantastic places to eat and sleep and spend a great romantic week end.....)
Our dish has a filling made with Prosciutto ham, three cheeses, minced vegetables and mushrooms, assorted herbs and lemon zest, literally stuffed under the skin of the chicken breast which creates a self basting chicken, golden and bursting with wonderful aroma's and tastes. We are serving this with a Chardonnay, shallot and butter sauce that is a main-stay in my kitchen. I will publish my version of this recipe in next months letter; it is very easy and a show-stopper at for your dinners and you will love it.
For our Hot-Head / slash/ Curry dish this month, we are offering our Seafood Thai Green Curry dish, a 7 on our scale of 10 heat-wise, with prawns, scallops and fresh halibut. Green curry is made with lemongrass, cilantro, and green chiles with coconut milk. It is such an intriguing flavor and full of sweet/hot/sour that is so wonderful on the tongue. The seafood's enhance this curry because of the different flavors each of these bring to the plate. All around, a perfect tasting dish for us curry / hot-heads.
My Aunt Sandi is a soup lover like myself, and she has asked me several times for the recipe for our Roasted Butternut Squash Soup. So after making it in small quantities, I have written it down for her and now, for you. This is a soul satisfying soup, one that is a meal by itself served simply with a light salad and a hunk of good crusty baked bread, and the cilantro/scallion topping is great. The Pasilla chile in the roasting part loses a lot of its heat while roasting, so, depending on your personal heat scales, up it or down it, or substitute jalapenos in their place. I like this soup. Hope you will too.
As always, the menu and recipes are in PDF format; if you have any difficulty in opening them let me know (I don't know what I can do, but at least I will know....).
I am compiling all old letters and all the recipes I have sent out on our blog site, which can be reached at:
http://www.cafelunatics.blogspot.com/
So go online there, check it out, subscribe to it for new postings, and just enjoy your life.....things are good, and they will get even better.
Take care.
David at Cafe Luna
Dec 3, 2008
Dec 2, 2008
Café Luna Stimulus Program
½ Price Dinner Discount Card
Buy first meal at regular price, get second dinner at 50% off each Tues., Wed. & Thurs. Nights For the Month thru December 30, 2008
½ Price Dinner Discount Card
Buy first meal at regular price, get second dinner at 50% off each Tues., Wed. & Thurs. Nights For the Month thru December 30, 2008
Please present this card; limit two cards per table, food only; not good for to-go items.
Let’s get this economy moving!
Thank you for your patronage...Cafe' Luna
____________________________________________________________________Thank you for your patronage...Cafe' Luna
Cafe Luna Dinner Menu December 2008
Ryan and David are in the Kitchen
Ryan and David are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Miss Kay’s House Pate - A wonderful pate made with Marsala wine, chicken livers, pistachio’s and Zante currants. Served with toasts for spreading, house-pickled onions, dried figs and little French cornichons. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Entrees
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces with our house dressing (crumbled bleu cheese available for $1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Stuffed Chicken Breast - A large 10 oz. chicken breast stuffed under the skin with a mixture of Feta, mozzarella, Parmesan and cream cheeses, Prosciuto ham, a duxelle of mushrooms and minced vegetables, garlic, thyme and lemon zest, baked and self-basting until golden, served on a bed of basmati rice and topped with a Chardonnay and roasted shallot butter cream sauce. 24. (Wine Suggestion: Boeger Sauvignon Blanc)
Chicken Tikka - An 8 oz. boneless, skinless chicken breast rubbed with an Eastern Indian-style spice mix, char -broiled and served topped with a lemon/coriander vinaigrette and a dollop of cilantro pesto. With basmati rice and fresh sauteed vegetables. 23.
(Wine Suggestion: Madrona Riesling )
Chipotle Chile Pasta (The Other Gary’s Favorite Dish)- To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 9) (Wine Ideas: Noceto Sangiovese or Opolo Viognier)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky "Cowboy" butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Iverson Cabernet Sauvignon)
Short Ribs of Beef - Our house specialty. Meaty short ribs, slow cooked and slow-braised on a bed of onions until tender, finished in a rich meat broth made from the onions and juices, served on a bed of either mashed potatoes or Parmesan polenta (recommended!!) With fresh vegetables. 26.
(Wine Suggestion: Waterston Cabernet )
Apple-Garlic Glazed Pork Chop - A 14 oz. double-cut pork chop, brined for juiciness, brushed with an apple and garlic glaze, char-broiled to medium, served topped with a fresh apple, sage and caramelized onion "jam". Served with mashed potatoes and fresh sauteed vegetables. 25.
(Wine Suggestion: Boeger Cabernet Franc or T-Vine’s "Psychelelic Rooster" Rose)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: MacRostie Merlot or the Hess Collection Mountain Cuvee’)
Fresh Atlantic Salmon - Salmon filets brushed with an orange glaze, pan-sauteed medium then topped with a fresh "micro-greens" salad of oranges, grape tomatoes, red onions, Kalamata olives and citrus vinaigrette. Served with basmati rice pilaf and fresh sauteed vegetables. 25.
(Wine Suggestion: Acacia Pinot Noir)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Chat. St. Jean Chardonnay or Young’s Zinfandel )
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Renwood "Fiddletown" Zinfandel)
Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE
18% GRATUITY ON PARTIES OF 6 OR MORE
Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 /
e-mail: garydave@pacbell.net
Nov 29, 2008
Cafe Luna's Roasted Butternut Squash Soup
This is a wonderful soup, a meal in itself with a light green salad and a hunk of good crusted bread. Don't be intimidated by the procedures, they are just steps easily achieved. This soup will make you and your guests and family happy. A note to consider: try this cold, or lightly chilled. Let me know how you like it. David
Roasted Vegetables:
2 # Butternut squash, peeled and diced
1 cup (About 3 whole heads) fresh garlic cloves
1 med. White or yellow onions, large chunk diced
1 pasilla chile, seeded and chopped
1 cups fresh ginger, chopped into ½" dice (no need to peel, but make sure fresh with no blemishes)
2 large carrots, washed and chopped
1 medium apple, cored and chopped
2 TBL. Olive oil
2 TBL. Honey, warmed slightly
Preheat top broiler to medium or high.
1. Mix all the above ingredients together to cover with oil and honey.
2. Place all the vegetables on a roasting pan, or cookie sheet with sides, and place under broiler for about 25 minutes, middle shelf of the oven, stirring every 10 minutes or until nice and golden and beginning to show dark caramelization on the squash and onions.
While you are roasting the above, you can assemble this, the second part of the recipe:
Soup Ingredients:
4 medium Russet potatoes, peeled and diced
2 TBL Orange juice concentrate or juice of one orange and the zest
3 TBL Brown Sugar
1 tsp. Nugmeg
1 tsp. Freshly ground black pepper
pinch of chile flakes
1 TBL. Kosher Salt
1/2 cup Cilantro, chopped
3 qts. Rich chicken or vegetable stock , or water
1-2 cups Heavy Cream
Procedure:
1. In a large soup pot, pour roasted vegetables in pot, and the potatoes.
2. Add the rest of the ingredients, EXCEPT CREAM AND CILANTRO.
3. Bring to boil, reduce heat and simmer for 20 minutes or until potato is very soft.
4. Pour soup into another container to begin the puree process.
5. Add the cilantro, (no need to cook) stir, and then puree the soup until very smooth, placing back into the soup pot.
6. Add the cream and at medium heat, bring back just under a boil.
7. Adjust the seasonings depending on your tastes with salt.
Cool or serve immediately.
Note: this soup is also delicious served chilled.
Served topped with a dollop of Cilantro Sour Cream (recipe below) and fresh minced scallions sliced very thin at a 45 degree angle for presentation, and a dusting of paprika for color.
Cilantro Sour Cream:
1 cup sour cream
2 TBL heavy cream, half and half or milk
2 TBL fresh minced cilantro leaves and stems
2 TBL fresh minced scallions
1 TBL fresh minced parsley
pinch of salt
Place in blender and puree until very smooth and light green in color. Refrigerate until ready to use.
Roasted Vegetables:
2 # Butternut squash, peeled and diced
1 cup (About 3 whole heads) fresh garlic cloves
1 med. White or yellow onions, large chunk diced
1 pasilla chile, seeded and chopped
1 cups fresh ginger, chopped into ½" dice (no need to peel, but make sure fresh with no blemishes)
2 large carrots, washed and chopped
1 medium apple, cored and chopped
2 TBL. Olive oil
2 TBL. Honey, warmed slightly
Preheat top broiler to medium or high.
1. Mix all the above ingredients together to cover with oil and honey.
2. Place all the vegetables on a roasting pan, or cookie sheet with sides, and place under broiler for about 25 minutes, middle shelf of the oven, stirring every 10 minutes or until nice and golden and beginning to show dark caramelization on the squash and onions.
While you are roasting the above, you can assemble this, the second part of the recipe:
Soup Ingredients:
4 medium Russet potatoes, peeled and diced
2 TBL Orange juice concentrate or juice of one orange and the zest
3 TBL Brown Sugar
1 tsp. Nugmeg
1 tsp. Freshly ground black pepper
pinch of chile flakes
1 TBL. Kosher Salt
1/2 cup Cilantro, chopped
3 qts. Rich chicken or vegetable stock , or water
1-2 cups Heavy Cream
Procedure:
1. In a large soup pot, pour roasted vegetables in pot, and the potatoes.
2. Add the rest of the ingredients, EXCEPT CREAM AND CILANTRO.
3. Bring to boil, reduce heat and simmer for 20 minutes or until potato is very soft.
4. Pour soup into another container to begin the puree process.
5. Add the cilantro, (no need to cook) stir, and then puree the soup until very smooth, placing back into the soup pot.
6. Add the cream and at medium heat, bring back just under a boil.
7. Adjust the seasonings depending on your tastes with salt.
Cool or serve immediately.
Note: this soup is also delicious served chilled.
Served topped with a dollop of Cilantro Sour Cream (recipe below) and fresh minced scallions sliced very thin at a 45 degree angle for presentation, and a dusting of paprika for color.
Cilantro Sour Cream:
1 cup sour cream
2 TBL heavy cream, half and half or milk
2 TBL fresh minced cilantro leaves and stems
2 TBL fresh minced scallions
1 TBL fresh minced parsley
pinch of salt
Place in blender and puree until very smooth and light green in color. Refrigerate until ready to use.
Nov 3, 2008
Hi All You Luna/tics.
______________________________________________
Gawd.....it is the first day of November: cold and rainy (well, it is 68 degrees in my house and I am cold because I am sitting here typing in a t-shirt, shorts and flip-flops realizing it is probably the time to be wearing socks, shoes, long pants and a sweater during these winter-ish days....oh the dilemma of the seasonal flucuations...just a couple of days into it and already bemoaning the fact my choices are being taken away.....)
and it is my mom's 77 birthday today.
My mother Betty is one phemominal lady - great physical and mental shape, very happy and content and who re-connected with her junior-year high-school sweetheart about ten years ago at her 50th class reunion and has been in love ever since. Mom has always been an engaged-in-life woman, who has taught me the good lessons in my life that never go away, which lessons have the tendency to be biting me in the back of the head when a moral decision must be made (daily, hourly, and by the minute it seems....), especially the ones that I know won't be going the way I wish they would....
As a kid, Mom was a LECTURER when it was time to be repremanded for stupid kid stuff. Those words from her seemed to go on for hours and hours and hours while we just sat there and listened, and I know my sister Diane and I often thought it would be so much easier to have just gotten a swat on the butt rather than having to endure the LECTURE as her way to be corrected......
And, yes, as a kid, I did get into trouble....hard to believe as an adult....but the horns on my head were developed way back then. The love of mischieveousness came about when I realized I wanted nothing more in life than to torment my poor sister, one year younger then myself. I would hide in her closet (no comments please....) waiting long minutes and hours for her to just open her door so I could spring out and scare her!... and then run away holding my stomach because I would be laughing so hard....while she was shreiking and probably swearing at me at the top of her lungs....(Diane was a red-headed girl in the full sense of the meaning.....).
Then of course, my Mom, who was a house-wife and always home, would listen to both sides of the story, and the LECTURE would begin (I usually lost the debate as to why I NEEDED to be scaring and tormenting my sister.....big-time did I lose these debates.....) :
"Don't you know you could have given your poor little sister a heart-attack (I thought: Really? what would that be like? How much harder would I have to scare her for that to happen?)
"What if your sister had had a knife in her hand and stabbed you in self defense? ( A knife? I thought we were never allowed to play with knives? How come she can have a knife and I can't? Because she's a girl right?)
What would you have done if that had been me and I had fainted? What would you have done then? (Well, I remember that on the Dr. Kildare show, they would hook electrodes to your brain and wake you up. I would just have to find the electrodes and plug them into a socket and save you Mom. See how easy that would have been....I really did think this out you know....)
What if that had been the President opening the door and you did that to him and his Secret Service men had to pull their guns out and shoot you? (Really? do you think we could bring the President and drag him to Show-and-Tell at school with the Secret Service guys waving their guns around telling my classmates that I scared the President?)
My mom would tell me the importance of being the "good" older brother, and how I must set an example to her at all times (she did not know that my "little" sister Diane was as diabolical as I was, but she was less apt to get caught at her diabolicalness BECAUSE... SHE... WAS... A... GIRL....).
It was the 50's and little girls would always be in dresses and boys would always have to watch out for them, and NEVER-EVER-NO-MATTER-WHAT hit a girl much less your sister. Gawd....I do believe that little boys wanted to explain to their Mom's and Dad's that "really, she can be really, really mean" and sometimes she just needs to be taken care of...and how come you never catch her doing the mean stuff to me? ....just once, so she will stop pestering me all the time.....
but - it never happened....
So as the older brother, I endured her antics, her sly smiles while I was getting the LECTURES, and kept on my guard at all times for what a little sister could do to make my life miserable....
And yet through all of that, my mom's one constant belief was we take care of each other.
And that is the lesson I remember the most. Possibly a lesson I might take too far with friends and family sometimes, but the one that nags me the most....
It seems to have manifested itself in my adult years with food.
"Poor thing...your car went over the side of the cliff with your passport, I.D., and bank account information? Here, have some soup, that should help"
or
"That rat bastard you married got caught cross-dressing at the election polls?....have some Paella".
I know that looking back, I soothed most things (or possibly medicated) with food. But it was the one aspect that I could do and make a difference, even if it was for just the moment.
Because the older and mellower I get, MOMENTS MATTER.
The moments around a table when the world might be going to hell outside, but your little nephew (insert son, daughter, aunt, uncle, mother, dad, etc.) wants to recite the "Alphabet Song" while missing his two front teeth and making all the "s's, c's, and t's" come out like a swishing noise with a sudden Boston accent (again-insert moms, dad, aunts and uncles, grandma's, grandpa's....not quite as cute this time, and your eyes may be really wide while listening and your mouth frozen in a weird zombie-like smile and the whole time you keep thinking about your gene pool and your future as an aged person...but again you keep thinking...how damn cute they are....and how nice to have them have those lucid moments again...but why do they insist on taking their teeth out when they sit at the table? Note to self: look into Super PolyGrip mixed with Super-Glue if ever needed).
And then we have dinner and the world and its problems float away, because all of a sudden, you want to just hear all the other songs they have memorized.
And that is enough.
And what stays with you is the warmth of the moment frozen in time with the rememberance that you were sharing bread together and it is comforting. Through all of this craziness in our current history, we are comforted and we are nourished with food.
And that is why I love owning a restaurant and cooking food for people that I love.
(Note to self: make a dentist appointment...and look into long term care insurance.)
_______________________________________________
We voted today, and I can only hope that it goes MY WAY. And the world will return to a state of less chaos. Maybe. And all of our friends who are watching their savings and their portfolios going down the tubes will find a bit of relief from the outcome.
But regardless of its outcome, I am a married man. And will remain one in the eyes of the California court system. And that is a good, really good thing.
_______________________________________________
This months menu is attached following this current railings....You can go to the bottom of the page to find previously posted recipes and other things.
You will find two recipes for these coming cold days, one very quick and wonderful for an 'on the fly' dinner (Pork Tenderloin with Dried Cranberries), and the other, a long simmering, smells-so-good-you-can't-stand-it stew (Hungarian Pork Goulash with Sweet Peppers)that will warm you for many family hours while listening to your grandmother recite the alphabet song.
Your comments and inclusions are highly looked forward to and sometimes become the highlight of my day.
Take Care.
David at Cafe Luna
______________________________________________
Gawd.....it is the first day of November: cold and rainy (well, it is 68 degrees in my house and I am cold because I am sitting here typing in a t-shirt, shorts and flip-flops realizing it is probably the time to be wearing socks, shoes, long pants and a sweater during these winter-ish days....oh the dilemma of the seasonal flucuations...just a couple of days into it and already bemoaning the fact my choices are being taken away.....)
and it is my mom's 77 birthday today.
My mother Betty is one phemominal lady - great physical and mental shape, very happy and content and who re-connected with her junior-year high-school sweetheart about ten years ago at her 50th class reunion and has been in love ever since. Mom has always been an engaged-in-life woman, who has taught me the good lessons in my life that never go away, which lessons have the tendency to be biting me in the back of the head when a moral decision must be made (daily, hourly, and by the minute it seems....), especially the ones that I know won't be going the way I wish they would....
As a kid, Mom was a LECTURER when it was time to be repremanded for stupid kid stuff. Those words from her seemed to go on for hours and hours and hours while we just sat there and listened, and I know my sister Diane and I often thought it would be so much easier to have just gotten a swat on the butt rather than having to endure the LECTURE as her way to be corrected......
And, yes, as a kid, I did get into trouble....hard to believe as an adult....but the horns on my head were developed way back then. The love of mischieveousness came about when I realized I wanted nothing more in life than to torment my poor sister, one year younger then myself. I would hide in her closet (no comments please....) waiting long minutes and hours for her to just open her door so I could spring out and scare her!... and then run away holding my stomach because I would be laughing so hard....while she was shreiking and probably swearing at me at the top of her lungs....(Diane was a red-headed girl in the full sense of the meaning.....).
Then of course, my Mom, who was a house-wife and always home, would listen to both sides of the story, and the LECTURE would begin (I usually lost the debate as to why I NEEDED to be scaring and tormenting my sister.....big-time did I lose these debates.....) :
"Don't you know you could have given your poor little sister a heart-attack (I thought: Really? what would that be like? How much harder would I have to scare her for that to happen?)
"What if your sister had had a knife in her hand and stabbed you in self defense? ( A knife? I thought we were never allowed to play with knives? How come she can have a knife and I can't? Because she's a girl right?)
What would you have done if that had been me and I had fainted? What would you have done then? (Well, I remember that on the Dr. Kildare show, they would hook electrodes to your brain and wake you up. I would just have to find the electrodes and plug them into a socket and save you Mom. See how easy that would have been....I really did think this out you know....)
What if that had been the President opening the door and you did that to him and his Secret Service men had to pull their guns out and shoot you? (Really? do you think we could bring the President and drag him to Show-and-Tell at school with the Secret Service guys waving their guns around telling my classmates that I scared the President?)
My mom would tell me the importance of being the "good" older brother, and how I must set an example to her at all times (she did not know that my "little" sister Diane was as diabolical as I was, but she was less apt to get caught at her diabolicalness BECAUSE... SHE... WAS... A... GIRL....).
It was the 50's and little girls would always be in dresses and boys would always have to watch out for them, and NEVER-EVER-NO-MATTER-WHAT hit a girl much less your sister. Gawd....I do believe that little boys wanted to explain to their Mom's and Dad's that "really, she can be really, really mean" and sometimes she just needs to be taken care of...and how come you never catch her doing the mean stuff to me? ....just once, so she will stop pestering me all the time.....
but - it never happened....
So as the older brother, I endured her antics, her sly smiles while I was getting the LECTURES, and kept on my guard at all times for what a little sister could do to make my life miserable....
And yet through all of that, my mom's one constant belief was we take care of each other.
And that is the lesson I remember the most. Possibly a lesson I might take too far with friends and family sometimes, but the one that nags me the most....
It seems to have manifested itself in my adult years with food.
"Poor thing...your car went over the side of the cliff with your passport, I.D., and bank account information? Here, have some soup, that should help"
or
"That rat bastard you married got caught cross-dressing at the election polls?....have some Paella".
I know that looking back, I soothed most things (or possibly medicated) with food. But it was the one aspect that I could do and make a difference, even if it was for just the moment.
Because the older and mellower I get, MOMENTS MATTER.
The moments around a table when the world might be going to hell outside, but your little nephew (insert son, daughter, aunt, uncle, mother, dad, etc.) wants to recite the "Alphabet Song" while missing his two front teeth and making all the "s's, c's, and t's" come out like a swishing noise with a sudden Boston accent (again-insert moms, dad, aunts and uncles, grandma's, grandpa's....not quite as cute this time, and your eyes may be really wide while listening and your mouth frozen in a weird zombie-like smile and the whole time you keep thinking about your gene pool and your future as an aged person...but again you keep thinking...how damn cute they are....and how nice to have them have those lucid moments again...but why do they insist on taking their teeth out when they sit at the table? Note to self: look into Super PolyGrip mixed with Super-Glue if ever needed).
And then we have dinner and the world and its problems float away, because all of a sudden, you want to just hear all the other songs they have memorized.
And that is enough.
And what stays with you is the warmth of the moment frozen in time with the rememberance that you were sharing bread together and it is comforting. Through all of this craziness in our current history, we are comforted and we are nourished with food.
And that is why I love owning a restaurant and cooking food for people that I love.
(Note to self: make a dentist appointment...and look into long term care insurance.)
_______________________________________________
We voted today, and I can only hope that it goes MY WAY. And the world will return to a state of less chaos. Maybe. And all of our friends who are watching their savings and their portfolios going down the tubes will find a bit of relief from the outcome.
But regardless of its outcome, I am a married man. And will remain one in the eyes of the California court system. And that is a good, really good thing.
_______________________________________________
This months menu is attached following this current railings....You can go to the bottom of the page to find previously posted recipes and other things.
You will find two recipes for these coming cold days, one very quick and wonderful for an 'on the fly' dinner (Pork Tenderloin with Dried Cranberries), and the other, a long simmering, smells-so-good-you-can't-stand-it stew (Hungarian Pork Goulash with Sweet Peppers)that will warm you for many family hours while listening to your grandmother recite the alphabet song.
Your comments and inclusions are highly looked forward to and sometimes become the highlight of my day.
Take Care.
David at Cafe Luna
Nov 1, 2008
Dinner Menu November 2008
Ryan and David are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Café Luna House Pate - A wonderful pate made with Marsala wine, chicken livers, pistachio’s and Zante currants. Served with toasts for spreading, house-pickled onions, dried figs and little French cornichons. 8.
Entrees
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces with our house dressing (crumbled Bleu cheese available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, Spicy Food)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, potatoes, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! (Scale of 1 - 10 = 9) (Add Chicken: 4.) 18.
(Wine Suggestion: Opolo Viognier or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish) - To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 9) (Wine Ideas: Renwood Zinfandel or Allan Scott Sauvignon Blanc)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky "Cowboy" butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Waterston Cabernet Sauvignon or Hess Collection Mountain Cuvee')
Short Ribs of Beef - Our house specialty. Meaty short ribs, slow cooked and slow-braised on a bed of onions until tender, finished in a rich meat broth made from the onions and juices, served on a bed of either mashed potatoes or Parmesan polenta (recommended!!) With fresh vegetables. 26.
(Wine Suggestion: Young's Zinfandel )
Apple-Garlic Glazed Pork Chop - A 14 oz. double-cut pork chop, brined for juiciness, brushed with an apple and garlic glaze, char-broiled to medium, served topped with a fresh apple, sage, roasted garlic and caramelized onion "jam". Served with mashed potatoes and fresh sauteed vegetables. 25.
(Wine Suggestion: Acacia Pinot Noir)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Boeger Cab Franc or Iverson Cabernet)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: MacRostie Chardonnay)
Fresh Catch- Fresh Halibut - One of our favorite fish due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-roasting until golden and serving it topped with a fresh citrus gremolata butter made with fresh Italian parsley, garlic, orange, lemon and lime zest finished with toasted pecans. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: St. Jean Chardonnay or Acacia Pinot Noir)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese, broiled until golden and served with herbed Basmati rice and fresh vegetables. 25.
(Wine Suggestion: "J" Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or MacRostie Merlot)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24.
(Wine Suggestion: "J" Pinot Gris)
Prawns ala’ Casa de Luna - A dish we love: large prawns split in half with-in their shells, skewered and marinated in citrus juices, mango’s, and garlic, quickly char-broiled and served with a wonderful lime dipping butter. On a bed of herbed Basmati rice with fresh sauteed vegetables. Leaving them in their shells enhances the flavor so much more! Messy but delicious finger food! Extra napkins available. 26.
(Suggestion: Boeger Sauvignon Blanc)
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orecchiette pasta (pronounced ohr-ay-KYEHT-ee meaning "Little Ears") , topped with Parmesan cheese and top baked until golden. (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Noceto Sangiovese)
Split Plate Charge: 5.00 /
8.00 per person minimum table service charge /
We use Kosher Salt for cooking and on our tables /
Please, no seperate checks if at all possible /
18% Gratuity on parties of 6 or more
Café Luna 451 Main Street, #8, Placerville, Ca
Phone 530/642-8669
e-mail: garydave@pacbell.net
Ryan and David are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished. Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Café Luna House Pate - A wonderful pate made with Marsala wine, chicken livers, pistachio’s and Zante currants. Served with toasts for spreading, house-pickled onions, dried figs and little French cornichons. 8.
Entrees
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces with our house dressing (crumbled Bleu cheese available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, Spicy Food)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, potatoes, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! (Scale of 1 - 10 = 9) (Add Chicken: 4.) 18.
(Wine Suggestion: Opolo Viognier or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish) - To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 9) (Wine Ideas: Renwood Zinfandel or Allan Scott Sauvignon Blanc)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky "Cowboy" butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Waterston Cabernet Sauvignon or Hess Collection Mountain Cuvee')
Short Ribs of Beef - Our house specialty. Meaty short ribs, slow cooked and slow-braised on a bed of onions until tender, finished in a rich meat broth made from the onions and juices, served on a bed of either mashed potatoes or Parmesan polenta (recommended!!) With fresh vegetables. 26.
(Wine Suggestion: Young's Zinfandel )
Apple-Garlic Glazed Pork Chop - A 14 oz. double-cut pork chop, brined for juiciness, brushed with an apple and garlic glaze, char-broiled to medium, served topped with a fresh apple, sage, roasted garlic and caramelized onion "jam". Served with mashed potatoes and fresh sauteed vegetables. 25.
(Wine Suggestion: Acacia Pinot Noir)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Boeger Cab Franc or Iverson Cabernet)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: MacRostie Chardonnay)
Fresh Catch- Fresh Halibut - One of our favorite fish due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-roasting until golden and serving it topped with a fresh citrus gremolata butter made with fresh Italian parsley, garlic, orange, lemon and lime zest finished with toasted pecans. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: St. Jean Chardonnay or Acacia Pinot Noir)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese, broiled until golden and served with herbed Basmati rice and fresh vegetables. 25.
(Wine Suggestion: "J" Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or MacRostie Merlot)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24.
(Wine Suggestion: "J" Pinot Gris)
Prawns ala’ Casa de Luna - A dish we love: large prawns split in half with-in their shells, skewered and marinated in citrus juices, mango’s, and garlic, quickly char-broiled and served with a wonderful lime dipping butter. On a bed of herbed Basmati rice with fresh sauteed vegetables. Leaving them in their shells enhances the flavor so much more! Messy but delicious finger food! Extra napkins available. 26.
(Suggestion: Boeger Sauvignon Blanc)
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orecchiette pasta (pronounced ohr-ay-KYEHT-ee meaning "Little Ears") , topped with Parmesan cheese and top baked until golden. (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Noceto Sangiovese)
Split Plate Charge: 5.00 /
8.00 per person minimum table service charge /
We use Kosher Salt for cooking and on our tables /
Please, no seperate checks if at all possible /
18% Gratuity on parties of 6 or more
Café Luna 451 Main Street, #8, Placerville, Ca
Phone 530/642-8669
e-mail: garydave@pacbell.net
Spicy Hungarian Pork Goulash with Peppers, ala Cafe Luna
Serves 6
______________________________________________
3 TB Vegetable Oil
1 Large Onion, chopped, yellow or white
3 cloves Garlic, mashed to a paste with 1/4 kosher salt
1-1/2 TBL Hungarian hot Paprika
½ tsp caraway seeds, lightly crushed
½ tsp ground cayenne pepper (or more to taste)
2 # Boneless pork butt, trimmed and cut into 1 inch pieces
1 qt. low sodium beef stock or water (or more to cover pork)
2 Large Ripe tomatoes, peeled and chopped
1 Large Red bell pepper, seeded and chopped into 1" pieces
2 Large Potatoes, (about 2-1/2 # total), peeled and diced int 3/4" pieces
Procedure:
1. Heat the oil in a large heavy bottomed Dutch oven over moderately low heat until hot, but not smoking.
2. Cook the onion, garlic, paprika, caraway seeds, and cayenne until the onion is softened, but not browned, about 8 minutes.
3. Increase the heat to high, add the pork, and brown, stirring occasionally, for about 8 more minutes (Don't crowd the pork otherwise it will steam. If your pan is too small, cook in smaller batches until all the meat is "toasty" and browned). Add more oil if necessary, 1 TBL at a time.
4. Add the stock or water and bring to a boil, reduce heat and then continue at a bare simmer, covered for 1 hour, or until the pork is tender. Stir in the tomatoes and red peppers, and simmer gently, uncovered for 30 more minutes.
5. Stir in the potatoes, and simmer until they are cooked through, about 20 minutes. Season to taste, and serve in deep soup bowls.
Variations: Serve with Basmati, or a loose grain rice; or wide noodles. I like to top the goulash off with a bit of sour cream or Cr me Fraiche. Sprinkle top with fresh minced flat-leafed parsley for garnish.
Enjoy.....David
Serves 6
______________________________________________
3 TB Vegetable Oil
1 Large Onion, chopped, yellow or white
3 cloves Garlic, mashed to a paste with 1/4 kosher salt
1-1/2 TBL Hungarian hot Paprika
½ tsp caraway seeds, lightly crushed
½ tsp ground cayenne pepper (or more to taste)
2 # Boneless pork butt, trimmed and cut into 1 inch pieces
1 qt. low sodium beef stock or water (or more to cover pork)
2 Large Ripe tomatoes, peeled and chopped
1 Large Red bell pepper, seeded and chopped into 1" pieces
2 Large Potatoes, (about 2-1/2 # total), peeled and diced int 3/4" pieces
Procedure:
1. Heat the oil in a large heavy bottomed Dutch oven over moderately low heat until hot, but not smoking.
2. Cook the onion, garlic, paprika, caraway seeds, and cayenne until the onion is softened, but not browned, about 8 minutes.
3. Increase the heat to high, add the pork, and brown, stirring occasionally, for about 8 more minutes (Don't crowd the pork otherwise it will steam. If your pan is too small, cook in smaller batches until all the meat is "toasty" and browned). Add more oil if necessary, 1 TBL at a time.
4. Add the stock or water and bring to a boil, reduce heat and then continue at a bare simmer, covered for 1 hour, or until the pork is tender. Stir in the tomatoes and red peppers, and simmer gently, uncovered for 30 more minutes.
5. Stir in the potatoes, and simmer until they are cooked through, about 20 minutes. Season to taste, and serve in deep soup bowls.
Variations: Serve with Basmati, or a loose grain rice; or wide noodles. I like to top the goulash off with a bit of sour cream or Cr me Fraiche. Sprinkle top with fresh minced flat-leafed parsley for garnish.
Enjoy.....David
Pork Tenderloin with Triple Sec and Dried Cranberries
serves 2
_______________________________________________
2 TBL. Olive oil, or a blend of Olive oil and canola oil
8 oz. Pork Tenderloin, sliced into 6 slices, about 1/4" thick, pounded lightly to even out
Seasoned Flour (Kosher or Sea Salt, fresh ground pepper, granulated garlic)
3 TBL. Dried Cranberries
1 tsp Fresh garlic, minced
1/4 cup Triple Sec
1/4 cup Chicken Stock
1 tsp. Freshly grated orange zest
dash Salt
dash Black Pepper
_______________________________________________
Procedure
1. In large saute pan, heat oil until almost smoking.
2. Lightly flour pork slices, and carefully slip into pan. Saute on high for about 1-2 minutes until nicely golden, and turn over and do the same.
3. Remove pork from pan to a plate; add to pan the dried cranberries and the Triple Sec. Stand back and let flame (if cooking on an electric stove, light with a long handled lighter.
4. Add all other (except the cooked pork) ingredients and simmer for about one minute.
5. If eating right away, add the pork back to the pan, gently reheat the meat and serve pouring the thickened sauce over the meat.
(Making ahead: When the sauce is done, turn off the heat and let cool. When ready to serve, reheat the sauce, return the pork to the pan, heating only enough to warm the meat, and serve.)
To Serve:
I like to serve this dish with either fluffy mashed potatoes or a rice pilaf, or just as good: cous-cous. Mound your starch in the middle of the plate (about 1 cup worth) and then fan the meat leaning on your starch, and drizzle sauce over the top and on the plate.
Enjoy.
serves 2
_______________________________________________
2 TBL. Olive oil, or a blend of Olive oil and canola oil
8 oz. Pork Tenderloin, sliced into 6 slices, about 1/4" thick, pounded lightly to even out
Seasoned Flour (Kosher or Sea Salt, fresh ground pepper, granulated garlic)
3 TBL. Dried Cranberries
1 tsp Fresh garlic, minced
1/4 cup Triple Sec
1/4 cup Chicken Stock
1 tsp. Freshly grated orange zest
dash Salt
dash Black Pepper
_______________________________________________
Procedure
1. In large saute pan, heat oil until almost smoking.
2. Lightly flour pork slices, and carefully slip into pan. Saute on high for about 1-2 minutes until nicely golden, and turn over and do the same.
3. Remove pork from pan to a plate; add to pan the dried cranberries and the Triple Sec. Stand back and let flame (if cooking on an electric stove, light with a long handled lighter.
4. Add all other (except the cooked pork) ingredients and simmer for about one minute.
5. If eating right away, add the pork back to the pan, gently reheat the meat and serve pouring the thickened sauce over the meat.
(Making ahead: When the sauce is done, turn off the heat and let cool. When ready to serve, reheat the sauce, return the pork to the pan, heating only enough to warm the meat, and serve.)
To Serve:
I like to serve this dish with either fluffy mashed potatoes or a rice pilaf, or just as good: cous-cous. Mound your starch in the middle of the plate (about 1 cup worth) and then fan the meat leaning on your starch, and drizzle sauce over the top and on the plate.
Enjoy.
Oct 21, 2008
October 2008 Rants, Raves and Recipes
Hi All You Luna/tics:
It is October, Apple Hill is getting under way with a full speed ahead, our local wineries are harvesting with a vengeance, and the fruit fly's are everywhere it seems.....
We have some new staffers at Cafe Luna: our new server, Teresa, and our new assistant chef, Ryan. Both have been working at restaurants for a while now, and we welcome them into the madness!
Our friend Julie died.
Julie was one of those ladies who lit up the room with her grace. She was not a loud woman, yet her presence was always felt as soon as you saw her smile and the warmth she always radiated.
Julie was married to Phil. Their marriage is one that - when you saw them, strangers assumed they were newlyweds. The held hands in public. They flirted with each other and they had "dates". We loved seeing them talk and laugh and touch each other across the table when they were dining. We loved seeing them just look in each others eyes...
They loved wine and we shared many, many bottles together. Julie and Phil would go on trips to the wineries here and in Napa, and come back with new finds for me to try. Julie would sip a wine and just lean back a little in her chair and give me the "it's incredible" sigh that we wino's give to each other silently.
Julie hated mushrooms and she hated peas. She loved chicken and she loved meats.
Julie was a prankster. She could keep a straight face while all of us were crazy with laughter. She was one of the first to laugh and laugh loudly. She loved to sing, and a couple of years ago on a cruise we all went on together, she gifted us all with a song. Julie was a singer who surprised us with her tiny speaking voice and her big singing voice.
Julie seemed to always have an aura of peace about her.
Julie was a lady.
Julie was a very graceful lady who we will miss.
Julie was our dear friend who died at the age of 41.
Julie was loved. By her husband, her family and by her friends.
Who will miss her.
Julie was a very good woman and friend.
Gary and I are pretty stoked about our back-yard and its outcome. Yes, I am attaching five pictures for those of you interested. You may be surprised to find out we are pretty avid gardeners, and I love to work out my frustrations on pruning. Gary always knows when I am close to nuts. I can go out in the yard and prune a full grown banana tree over 8 foot tall down to a stump. But damn, I felt better. And the best part, the banana tree is back to 8 foot tall in just a couple of months (welll....I may be exagerating just a tad there...but you get my gist....).
We are in zone 9 there. It is amazing what can grow there that I have had to keep in pots and protected during the winters. Did I tell you about my dwarf Meyer Lemon tree that has been in bud and with fruit for over a year now? Did I tell you (yes, I think I did way too many times....) that my lime tree is alive with flower buds? As a gardener and a plant whore, I can not keep this contained inside....
But of course, The Serrano Gawds have decided what we should not have in the yard. Our Pygmy Date palms that are growing in pots flanking the waterfall/pool are apparently illegal as they stand. We are working on rectifying this problem.
Or not.
Arrrrrggggggg........................
'Nuff said.
We are just this-much-closer to the new line of condiments we will be offering very soon. My logo and my labels are done, and the fruits and spices are accumulating to the point of busting out of the shelves. This is a happy time for me, since canning and condiment-making is something I love to do. This also relieves stress you know.
Which brings up our collective state of mind lately.
For those of you interested, The Deed will be done this Monday for Gary and myself. It will be official. We have decided to do something very low key to get under the wire of the election. It is a good thing to do. It is even a better thing that we are able to.
The choices we have made about our lives seem to be an example of what we are. When people who are kind and excited about life and the world around them get thrown together and it works----well, we all deserve to be happy.
Living a good life filled with great examples of joy and happiness and excitement and wonder and befuddlement and craziness and laughter and conversations and work and close friends and what the future holds is what keeps all of us with our heads in the clouds. Thirty-seven glorious years.
Thirty-seven wonderful glorious years, damn it!
Gawd, he is lucky.
Me too.
Vote No on 8.
The Menu:
This month, we are offering a couple of new items on the menu. We are doing a Cajun Prawn dish that has a goodly portion of large prawns pan-sauteed with herbs and spices and Marsala wine. This is a very good dish for our shrimp lovers.
With my continuing love of Eastern Curry dishes, this month we are offering a Yellow Thai Vegetable Curry as our Hot Head selection. A mixture of eggplant, butternut squash, mushrooms, potatoes, squash, carrots and other vegetables, this is a wonderful ginger, coconut milk and chiles mixture and can be very spicy! It can also be prepared with chicken if you are looking for that, but it is wonderful as prepared. Vegetarians unite!
Mr. Tony talked me into writing out my recipe for the Wild Mushroom Soup that I spoke about in our last letter. It became one of the soups I could not make enough of, and that is a good thing. So, here you are, and Tony, here you are.
Thanks for asking. And glad you liked it.
It is approaching winter, which means meats simmering and groups of hungry cold visitors, kids, and friends. So what better than Beef Stroganoff? I am including our recipe for this popular dish, one which we have always used filet mignon for, since it is so very easy to cook with, but also simmers well in stews. This dish is not a long simmering dish, but rather a quick-saute-then-finish-in- sauce dish. You will like it. This recipe is for a large party portion, or if you have more than 4 kids, you are covered.
TUESDAY NIGHTS
I am somewhat of a hero to my staffers. Closing Sundays and opening up on Tuesdays have made all of us happier campers. Tuesday nights, as some of you locals know, is somewhat quiet dining wise downtown. Come in and visit and harrass Maria and have her tell you stories about her life in Argentina as a girl many, many years ago.
WINO WEDNESDAYS
Don't forget Wino Wednesdays at Cafe Luna: All bottles under $30 and over $50 are 30% off the menu price. Good chance to try some new wines and maybe a second bottle.
As always, all the written attachements are in PDF format.
Drop a line about your lives and your loves and your favorite things. It keeps a closeted kitchen guy hungry for more.
Take Care.
David at Cafe Luna
It is October, Apple Hill is getting under way with a full speed ahead, our local wineries are harvesting with a vengeance, and the fruit fly's are everywhere it seems.....
We have some new staffers at Cafe Luna: our new server, Teresa, and our new assistant chef, Ryan. Both have been working at restaurants for a while now, and we welcome them into the madness!
Our friend Julie died.
Julie was one of those ladies who lit up the room with her grace. She was not a loud woman, yet her presence was always felt as soon as you saw her smile and the warmth she always radiated.
Julie was married to Phil. Their marriage is one that - when you saw them, strangers assumed they were newlyweds. The held hands in public. They flirted with each other and they had "dates". We loved seeing them talk and laugh and touch each other across the table when they were dining. We loved seeing them just look in each others eyes...
They loved wine and we shared many, many bottles together. Julie and Phil would go on trips to the wineries here and in Napa, and come back with new finds for me to try. Julie would sip a wine and just lean back a little in her chair and give me the "it's incredible" sigh that we wino's give to each other silently.
Julie hated mushrooms and she hated peas. She loved chicken and she loved meats.
Julie was a prankster. She could keep a straight face while all of us were crazy with laughter. She was one of the first to laugh and laugh loudly. She loved to sing, and a couple of years ago on a cruise we all went on together, she gifted us all with a song. Julie was a singer who surprised us with her tiny speaking voice and her big singing voice.
Julie seemed to always have an aura of peace about her.
Julie was a lady.
Julie was a very graceful lady who we will miss.
Julie was our dear friend who died at the age of 41.
Julie was loved. By her husband, her family and by her friends.
Who will miss her.
Julie was a very good woman and friend.
Gary and I are pretty stoked about our back-yard and its outcome. Yes, I am attaching five pictures for those of you interested. You may be surprised to find out we are pretty avid gardeners, and I love to work out my frustrations on pruning. Gary always knows when I am close to nuts. I can go out in the yard and prune a full grown banana tree over 8 foot tall down to a stump. But damn, I felt better. And the best part, the banana tree is back to 8 foot tall in just a couple of months (welll....I may be exagerating just a tad there...but you get my gist....).
We are in zone 9 there. It is amazing what can grow there that I have had to keep in pots and protected during the winters. Did I tell you about my dwarf Meyer Lemon tree that has been in bud and with fruit for over a year now? Did I tell you (yes, I think I did way too many times....) that my lime tree is alive with flower buds? As a gardener and a plant whore, I can not keep this contained inside....
But of course, The Serrano Gawds have decided what we should not have in the yard. Our Pygmy Date palms that are growing in pots flanking the waterfall/pool are apparently illegal as they stand. We are working on rectifying this problem.
Or not.
Arrrrrggggggg........................
'Nuff said.
We are just this-much-closer to the new line of condiments we will be offering very soon. My logo and my labels are done, and the fruits and spices are accumulating to the point of busting out of the shelves. This is a happy time for me, since canning and condiment-making is something I love to do. This also relieves stress you know.
Which brings up our collective state of mind lately.
For those of you interested, The Deed will be done this Monday for Gary and myself. It will be official. We have decided to do something very low key to get under the wire of the election. It is a good thing to do. It is even a better thing that we are able to.
The choices we have made about our lives seem to be an example of what we are. When people who are kind and excited about life and the world around them get thrown together and it works----well, we all deserve to be happy.
Living a good life filled with great examples of joy and happiness and excitement and wonder and befuddlement and craziness and laughter and conversations and work and close friends and what the future holds is what keeps all of us with our heads in the clouds. Thirty-seven glorious years.
Thirty-seven wonderful glorious years, damn it!
Gawd, he is lucky.
Me too.
Vote No on 8.
The Menu:
This month, we are offering a couple of new items on the menu. We are doing a Cajun Prawn dish that has a goodly portion of large prawns pan-sauteed with herbs and spices and Marsala wine. This is a very good dish for our shrimp lovers.
With my continuing love of Eastern Curry dishes, this month we are offering a Yellow Thai Vegetable Curry as our Hot Head selection. A mixture of eggplant, butternut squash, mushrooms, potatoes, squash, carrots and other vegetables, this is a wonderful ginger, coconut milk and chiles mixture and can be very spicy! It can also be prepared with chicken if you are looking for that, but it is wonderful as prepared. Vegetarians unite!
Mr. Tony talked me into writing out my recipe for the Wild Mushroom Soup that I spoke about in our last letter. It became one of the soups I could not make enough of, and that is a good thing. So, here you are, and Tony, here you are.
Thanks for asking. And glad you liked it.
It is approaching winter, which means meats simmering and groups of hungry cold visitors, kids, and friends. So what better than Beef Stroganoff? I am including our recipe for this popular dish, one which we have always used filet mignon for, since it is so very easy to cook with, but also simmers well in stews. This dish is not a long simmering dish, but rather a quick-saute-then-finish-in- sauce dish. You will like it. This recipe is for a large party portion, or if you have more than 4 kids, you are covered.
TUESDAY NIGHTS
I am somewhat of a hero to my staffers. Closing Sundays and opening up on Tuesdays have made all of us happier campers. Tuesday nights, as some of you locals know, is somewhat quiet dining wise downtown. Come in and visit and harrass Maria and have her tell you stories about her life in Argentina as a girl many, many years ago.
WINO WEDNESDAYS
Don't forget Wino Wednesdays at Cafe Luna: All bottles under $30 and over $50 are 30% off the menu price. Good chance to try some new wines and maybe a second bottle.
As always, all the written attachements are in PDF format.
Drop a line about your lives and your loves and your favorite things. It keeps a closeted kitchen guy hungry for more.
Take Care.
David at Cafe Luna
Beef Stroganoff for A Crowd - October 2008
1 oz. melted unsalted butter
1 oz. Olive oil
2 cups white onions, sliced thin and then chopped
2 quarts mushrooms, sliced
1 TBL minced garlic
2 cups dry white wine, or dry vermouth
4 cups beef stock
2 cups dry shiitake mushrooms
1 cup dry porcini mushrooms
2 TBL porcini mushroom powder, optional
1 TBL Mushroom concentrate (comes in a tube in grocery store)
2 tsp. Dijon mustard
2 TBL tomato sauce
2 TBL Worcestershire sauce (or more to taste after completed)
Coarse black pepper
1 cup heavy cream
1 tsp.Paprika
1 cup sour cream or crème fraîche
Strips of filet mignon, about 2 pounds to start.
1. In large pot, heat the butter and oil until hot. Add the white onions and saute until limp and translucent. Add the fresh mushroom slices and saute until golden. Add garlic and saute for 3 minutes more.
2. Add wine to pot, bring to a boil, and cook on medium-high until liquid is reduced by ½.
3. Add stock, dry mushrooms, mushroom base, porcini mushroom powder, tomato sauce, Worcestershire sauce and pepper. Bring back to boil, reduce heat and let simmer about 15 minutes.
4. Add cream to pot, bring to boil, and simmer another 15 minutes. Stir in paprika, kitchen bouquet, then adjust seasonings, adding salt only if necessary. At this point, check thickness of sauce. If not coating the back of spoon, mix a roux and thicken. When thickened, add sour cream/crème fraîche and stir.
5. While sauce is cooking, heat large saute pan with enough oil to coat bottom of pan. When hot, add seasoned meat to the pan, and saute in batches, trying not to “sweat” the meat, but rather cooking it quickly, with the least amount of liquid released from the meat (this would be more likely to be “steaming” the meat). Drain the meat, reserve the juices, and cook next batch.
6. With left-over juices from meat, reduce by 2/3 and add to sauce. Add meat and stir and simmer for 4-5 minutes.
7. Serve over egg noodles topped with a dollop of sour cream and a sprinkling of thin sliced green onions.
Individual servings:
In 8" saute pan, place a handful of sliced fresh mushrooms.
Add about 1/4 cup of heavy cream, and about 8-10 oz. of stroganoff sauce with meat.
Bring to boil, simmer adding right before serving:
1 heaping tbl. Minced parsley and 1 heaping tbl. Minced scallions.
1 oz. Olive oil
2 cups white onions, sliced thin and then chopped
2 quarts mushrooms, sliced
1 TBL minced garlic
2 cups dry white wine, or dry vermouth
4 cups beef stock
2 cups dry shiitake mushrooms
1 cup dry porcini mushrooms
2 TBL porcini mushroom powder, optional
1 TBL Mushroom concentrate (comes in a tube in grocery store)
2 tsp. Dijon mustard
2 TBL tomato sauce
2 TBL Worcestershire sauce (or more to taste after completed)
Coarse black pepper
1 cup heavy cream
1 tsp.Paprika
1 cup sour cream or crème fraîche
Strips of filet mignon, about 2 pounds to start.
1. In large pot, heat the butter and oil until hot. Add the white onions and saute until limp and translucent. Add the fresh mushroom slices and saute until golden. Add garlic and saute for 3 minutes more.
2. Add wine to pot, bring to a boil, and cook on medium-high until liquid is reduced by ½.
3. Add stock, dry mushrooms, mushroom base, porcini mushroom powder, tomato sauce, Worcestershire sauce and pepper. Bring back to boil, reduce heat and let simmer about 15 minutes.
4. Add cream to pot, bring to boil, and simmer another 15 minutes. Stir in paprika, kitchen bouquet, then adjust seasonings, adding salt only if necessary. At this point, check thickness of sauce. If not coating the back of spoon, mix a roux and thicken. When thickened, add sour cream/crème fraîche and stir.
5. While sauce is cooking, heat large saute pan with enough oil to coat bottom of pan. When hot, add seasoned meat to the pan, and saute in batches, trying not to “sweat” the meat, but rather cooking it quickly, with the least amount of liquid released from the meat (this would be more likely to be “steaming” the meat). Drain the meat, reserve the juices, and cook next batch.
6. With left-over juices from meat, reduce by 2/3 and add to sauce. Add meat and stir and simmer for 4-5 minutes.
7. Serve over egg noodles topped with a dollop of sour cream and a sprinkling of thin sliced green onions.
Individual servings:
In 8" saute pan, place a handful of sliced fresh mushrooms.
Add about 1/4 cup of heavy cream, and about 8-10 oz. of stroganoff sauce with meat.
Bring to boil, simmer adding right before serving:
1 heaping tbl. Minced parsley and 1 heaping tbl. Minced scallions.
Dinner Menu October 2008
David & Ryan are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished.
Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Shrimp and Crab Dip - Bay shrimp and crab meat, mixed with three kinds of melting cheeses, top broiled and served with toasts for spreading. 9.
Entree's
All entree's are served with a fresh salad of mixed organic baby greens, featuring locally grown lettuces with our house dressing. (Crumbled Bleu Chesse available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Papperadelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, SpicyFood)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! Add Chicken 4. (Heat Scale of 1 - 10 = 9) 18.
(Wine Suggestion: Uvaggio Vermentino or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish)- To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Thomas Fogarty Gewurztraminer)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky “Cowboy” butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Madrona “Reserve” Syrah)
Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.
(Wine Suggestion: Noceto Sangiovese)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Hess Collection Mountain Cuvee)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: “J” Pinot Gris)
Fresh Catch- True Pacific Cod - One of my favorite due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-sauteeing until golden and served it topped with a mango/lime salsa. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: Narrow Gate Chardonnay)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese,broiled until golden and served with herbed basmati rice and fresh vegetables. 25.
(Wine Suggestion: “J” Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or Bangin’ Red Pinot Noir)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. ♥ 24.
(Wine Suggestion: “J” Pinot Gris)
Cajun Style Prawns - Large prawns pan sauteed with slivers of scallions, Roma tomatoes and Italian parsley, finished in a Cajun cream made with dry herbs and spices and Marsala wine and a bit of cream to even it out. Served with Basmati rice pilaf and fresh vegetables. 26.
(Wine Suggestion: T-Vine Cellars Rośe or Iverson Merlot )
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. Ø (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Paul Dolan Zinfandel)
Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
Ø= MEAT FREE
PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE 18% GRATUITY ON PARTIES OF 6 OR MORE
Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 / e-mail: garydave@pacbell.net
David & Ryan are in the Kitchen
Appetizers and Light Entrees
Soup - We love soup. Summer and Winter. Made fresh here at Café Luna. Appropriately garnished.
Cup 4. Bowl 6.
Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
Shrimp and Crab Dip - Bay shrimp and crab meat, mixed with three kinds of melting cheeses, top broiled and served with toasts for spreading. 9.
Entree's
All entree's are served with a fresh salad of mixed organic baby greens, featuring locally grown lettuces with our house dressing. (Crumbled Bleu Chesse available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Papperadelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
Hot Head Special (For All Of You Craving Hot, SpicyFood)::: Yellow Thai Vegetable Curry - The Thai version of curry does not have any curry powder in it, rather a mixture of dry and wet spices, herbs and aromatics that - when pureed together, give this intense heat and flavor that captures all your taste buds in your mouth. This version is made with pan-sauteed eggplant, butternut squash, mushrooms, garlic, ginger and chiles, finished with coconut milk and served with rice, topped with a cooling mango cream. Delicious! Add Chicken 4. (Heat Scale of 1 - 10 = 9) 18.
(Wine Suggestion: Uvaggio Vermentino or Madrona Riesling)
Chipotle Chile Pasta (The Other Gary’s Favorite Dish)- To good to ever let it go, now a permanent fixture on our menu. This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle, tomatoes, cilantro and onions,. Served with penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Hot, but can be made hotter. (Heat Scale of 1 - 10 = 9) 25.
(Wine Ideas: Noceto Sangiovese or Thomas Fogarty Gewurztraminer)
Rib Eye Steak Cowboy Style - A tender 15 oz. Rib-eye steak, well-marbled and dry-marinated, char-broiled to your specification, and served with a smoky “Cowboy” butter, made with smoked paprika, chile powder, garlic and thyme. With mashed potatoes and vegetables (Topped with 4 grilled prawns add 5.) 28.
(Wine Suggestion: Madrona “Reserve” Syrah)
Cuban Marinated Steak - Skirt steak in a flavorful Cuban style marinade made with dark beer, herbs, garlic, lemon, chiles and soy, char-broiled and served with a fresh tomato and chile salsa and our guacamole on a bed of basmati rice, drizzled with sour cream, sprinkled with crumbled Mexican cheese. With fresh vegetables. 25.
(Wine Suggestion: Noceto Sangiovese)
Rack of Lamb - Lamb rack coated in minced garlic and mint and Dijon, roasted medium rare, sliced and served with a fresh mint, garlic and lemon pesto. With mashed potatoes and fresh sauteed vegetables. 28.
(Wine Suggestion: Hess Collection Mountain Cuvee)
Chicken Picatta - One of our most popular chicken dishes. Boneless breast of chicken sauteed with garlic, capers, artichoke hearts and lemon juice, finished with a dash of cream and served with mashed potatoes and fresh vegetables. 23.
(Wine Suggestion: “J” Pinot Gris)
Fresh Catch- True Pacific Cod - One of my favorite due to its clean flavors, pure white flesh, and perfect grilling and broiling capabilities, this fish is sweet in flavor and flaky. We are coating it with fresh herbed bread crumbs, pan-sauteeing until golden and served it topped with a mango/lime salsa. With Basmati rice and fresh vegetables. 24.
(Wine Suggestion: Narrow Gate Chardonnay)
Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with cheese,broiled until golden and served with herbed basmati rice and fresh vegetables. 25.
(Wine Suggestion: “J” Pinot Gris)
Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Angel Hair pasta. 25.
(Wine Suggestion: Boeger Sauvignon Blanc or Bangin’ Red Pinot Noir)
Catch of the Day : Basa - A wonderful white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. ♥ 24.
(Wine Suggestion: “J” Pinot Gris)
Cajun Style Prawns - Large prawns pan sauteed with slivers of scallions, Roma tomatoes and Italian parsley, finished in a Cajun cream made with dry herbs and spices and Marsala wine and a bit of cream to even it out. Served with Basmati rice pilaf and fresh vegetables. 26.
(Wine Suggestion: T-Vine Cellars Rośe or Iverson Merlot )
Fresh Tomato Saute - Mixed locally-grown organic cherry and grape tomatoes, pan sauteed with garlic, basil, and a hint of chile flakes, finished in white wine and served tossed with Orrecchetti pasta, topped with Parmesan cheese and top baked until golden. Ø (Add Shrimp - 5. Add Chicken - 4.) 17.
(Wine Suggestion: Paul Dolan Zinfandel)
Split Plate Charge: 5.00
8.00 PER PERSON MINIMUM TABLE SERVICE CHARGE
WE USE KOSHER SALT FOR OUR COOKING AND ON THE TABLES
Ø= MEAT FREE
PLEASE, NO SEPARATE CHECKS IF AT ALL POSSIBLE 18% GRATUITY ON PARTIES OF 6 OR MORE
Café Luna / 451 Main Street, #8, Placerville, Ca / Phone 530/642-8669 / e-mail: garydave@pacbell.net
Wild Mushroom Soup with Roasted Poblano Cream October 2008
Like a lot of soups with cream and potatoes in them, this soup is great right off the stove, but better the next day after it has chilled over night. The Poblano Cream is really a wonderful addition to the top of the soup when serving, placing a hearty dollop on top so you can swirl it through as you eat. I like to sprinkle a bit of fresh chopped cilantro on top to finish. Serve with a lightly dressed salad and some good warm bread for a full meal.
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
Sep 1, 2008
September 2008
Hello all you Luna/tics.
September is here.
The tomatoes are coming in and the peaches are getting better and better.....
Life is good.
The squash vines that was planted all of a sudden are trying to take over the earth and we don't seem to have enough friends to give them all away to. Life is good.
I am happy to report that after a very long time, our back yard project is 97% completed, and we are living in the space just fine, thank you. The pool is working, the waterfall is incredible, and the bar is ready to be danced upon....
The 3% unfinished is up to the contractor that has dropped out of total sight from the finish work needed to get us out of their hair. But, unfortunately, many people have told us a number of contractors do this same thing: get the job rolling, get their scheduled payments, and then flake out on the finish items. Oh well. At least Gary and I are very capable of taking care of it ourselves. I will take some pictures later and send out to show the mostly finished yard and plantings for those of you interested.
But this is like saying don't have a baby because of dirty diapers: no, the space is everything we hoped it would be and more. A sanctuary of water, tropical plants, and entertainment. Yaa-hooo!!!
We planted over 700 plants, over half from my own pots of plants that I have been coddling since our move 2 years ago from the old house. They are just saying "Thank you" for getting them into the ground and letting them have their personal drip irrigation and their space to grow. And guess what? We don't have to hand water them anymore!!! Life is good.....
Isn't it funny how just over the last week end, the weather did that "turn" thing it does when we enter into a new season? That tiny little bit of cooling off at night that gets me so excited about FALL coming. Which means shorts ribs, stews, and long simmered dishes I seem to love so much. And yet I will probably be reminiscing about the good old days of summer past in just a couple of months: wondering where all the good tomatoes and peaches and squash are.....I wonder what is wrong with me? Never happy or the eternal optimist...which one? (Pollyana syndrome? maybe....)
Want to congratulate Alex on his new addition: a baby girl!! And he and his bride bought a new home on top of all this!! He is a happy daddy!
ANNOUNCEMENT: CAFÉ LUNA WILL BE CHANGING OUR HOURS THIS MONTH, SEPTEMBER TO TUESDAY THRU SATURDAY NIGHTS. I am just to selfish to work on Sunday evening. My employees want this day off, I want this day off, and so it will be happening in two weeks!!! We will start opening on Tuesday evenings for your nightly dinners with some new programs and promotions to follow.
THE MENU:
Have I ever told you I love soup? I had some wonderful wild mushrooms here the restaurant last week that I needed to do something with, so we made a Wild Mushroom and Roasted Poblano Soup that was killer!! I pan sauteed the mushrooms with some shallots and a bit of garlic very slowly until the started oozing out their liquids, char-broiled, steamed and peeled fresh Poblano chiles along with some fresh heirloom tomatoes, added some rich chicken stock and about 2 TBL. of heavy cream, pureed the ingredients together until smooth, and topped it off with a cilantro/scallion/sour-cream I placed in the blender to just top it with. Very excellent.
I am telling you this to let you know how soups can be inspired with what is at hand, and what you have in the refrigerator, pantry or on the counter. Soups are easy as long as you follow simple steps: extract as much flavor slowly as you can from your ingredients if cooking. If making cold soups or Gazpacho's, dice up and use as fresh as you can. I swear I am going to write a soup cook book someday......and you will know everything I know without the years of sweat, mistakes and mishaps I have experienced while experimenting. Flavors come together so well in a soup: it just may be the perfect meal: soothing, comforting, enriching and always welcome. And of top of that, most soups freeze well if you make too much! (just think of how you can amaze your friends by gently re-heating some of your wonderful creations)....
And yet at our house, Gary and I are always struggling to find something to eat when at home and on the rare occasions we are at home. We are so pantry over-loaded with condiments, items I have canned or "put up", but not any "food" per se. We don't shop for the house much, eating out or with friends, and seem to go for the "quick" dinners while thinking about staying in for the evening. He does 95% of our home cooking, letting me rest from the daily planning of cooking for the masses. And he always comes up with something wonderful. Life is good...
And so because of this, we are running soups all the time, season to season, month to month. So enjoy them. Make a meal out of them. Share your favorite recipes with me...I love soups.
Our Hot-Head Special this month is "Jerk Pork". Jerked items are the Caribbean version of Mexican mole's: many spices and vegetables and seasoning simmered to a sauce and then cooking meats or poultry in this sauce to a tender and spicy stew. Jerk sauce is very complex and I have been tweeking my recipe for this for years. I can tell you this: pork butt, chiles, allspice, thyme, brown sugar, vinegar, garlic, ginger....you get the idea. Did I mention chiles? This puree' makes a wonderful, spicy and very flavorful dish. Served with rice.
We are having Skirt Steak this menu. Skirt steak is one of those rare pieces of beef that is hard to find in the grocery store, because there just isn't that much of it available, except to us restaurant owners. (Monopoly?) So we are sharing this meat with you, my customers and friends. We are marinating it in some Cuban spices: oregano, dark beer, garlic and lemon juice, char-broiling to medium rare (suggested) and topping with a mild salsa made with Z & B Heirloom tomatoes, and then a bit of fresh avocado guacamole.... very nice....
Rack of Lamb: marinated in a mixture of (remember this::) Dijon mustard, fresh mint, garlic, olive oil, thyme overnight. Wiped clean, and pan-roasted in a hot oven for about 14 minutes and served with our mint and garlic pesto, drizzled with a mint oil made with fresh pureed mint, olive oil and then strained. Wonderful dish.
Eggplant Parmesan: fresh eggplant is a great substitution for meat if you are looking for one. My ex-stepmother, Gloria, always told me to take the large eggplants, slice them into ½" slices and then salt them lightly and place in a colander. This draws out the "bitter" taste some people associate with eggplants. I have found that the smaller Japanese eggplants do not require this "brining". I am using her 50 year old recipe for a tomato marinara sauce, fresh layers of Mozzarella cheese and Parmesan cheese, dredging the eggplant in egg and Panko breadcrumbs, pan-sauteeing them until golden, assembling the whole dish and baking until golden and bubbly. Vegetarians unite!!!
I am including a really good recipe for Tomato Bruschetta that you need to read several times to get the concept in your memory. This is a great, really great way to use up a lot of the tomatoes we have this time of year, and on top of that, the tomato "sauce" is a great item to again freeze for later "wowing" of your family or guests. A great quick roasted tomato sauce that goes with a myriad of dishes.....This one is for a great appetizer or a quick and light lunch or dinner. Served with a salad, you have a great meal....
I am in the process of a line of commercial products for sale to you, my customers. My logo is ready, my jars are ready, and now, I am just waiting to start the bottling process. Café Luna will be making a line of chutneys, spice blends, salsa's, sauces, and toppings for sale. Keep tuned for their release date......
As always, the attachments are in a PDF format, and if you want to write back, it is always appreciated. I enjoy this more than you can ever know.....
And if you have friends who want to be included on this list, just drop me an e-mail and I will put them on our list.
Take care all of you and thank you from the bottom of my heart for your support during these very strange days.....
David at Café Luna
Hello all you Luna/tics.
September is here.
The tomatoes are coming in and the peaches are getting better and better.....
Life is good.
The squash vines that was planted all of a sudden are trying to take over the earth and we don't seem to have enough friends to give them all away to. Life is good.
I am happy to report that after a very long time, our back yard project is 97% completed, and we are living in the space just fine, thank you. The pool is working, the waterfall is incredible, and the bar is ready to be danced upon....
The 3% unfinished is up to the contractor that has dropped out of total sight from the finish work needed to get us out of their hair. But, unfortunately, many people have told us a number of contractors do this same thing: get the job rolling, get their scheduled payments, and then flake out on the finish items. Oh well. At least Gary and I are very capable of taking care of it ourselves. I will take some pictures later and send out to show the mostly finished yard and plantings for those of you interested.
But this is like saying don't have a baby because of dirty diapers: no, the space is everything we hoped it would be and more. A sanctuary of water, tropical plants, and entertainment. Yaa-hooo!!!
We planted over 700 plants, over half from my own pots of plants that I have been coddling since our move 2 years ago from the old house. They are just saying "Thank you" for getting them into the ground and letting them have their personal drip irrigation and their space to grow. And guess what? We don't have to hand water them anymore!!! Life is good.....
Isn't it funny how just over the last week end, the weather did that "turn" thing it does when we enter into a new season? That tiny little bit of cooling off at night that gets me so excited about FALL coming. Which means shorts ribs, stews, and long simmered dishes I seem to love so much. And yet I will probably be reminiscing about the good old days of summer past in just a couple of months: wondering where all the good tomatoes and peaches and squash are.....I wonder what is wrong with me? Never happy or the eternal optimist...which one? (Pollyana syndrome? maybe....)
Want to congratulate Alex on his new addition: a baby girl!! And he and his bride bought a new home on top of all this!! He is a happy daddy!
ANNOUNCEMENT: CAFÉ LUNA WILL BE CHANGING OUR HOURS THIS MONTH, SEPTEMBER TO TUESDAY THRU SATURDAY NIGHTS. I am just to selfish to work on Sunday evening. My employees want this day off, I want this day off, and so it will be happening in two weeks!!! We will start opening on Tuesday evenings for your nightly dinners with some new programs and promotions to follow.
THE MENU:
Have I ever told you I love soup? I had some wonderful wild mushrooms here the restaurant last week that I needed to do something with, so we made a Wild Mushroom and Roasted Poblano Soup that was killer!! I pan sauteed the mushrooms with some shallots and a bit of garlic very slowly until the started oozing out their liquids, char-broiled, steamed and peeled fresh Poblano chiles along with some fresh heirloom tomatoes, added some rich chicken stock and about 2 TBL. of heavy cream, pureed the ingredients together until smooth, and topped it off with a cilantro/scallion/sour-cream I placed in the blender to just top it with. Very excellent.
I am telling you this to let you know how soups can be inspired with what is at hand, and what you have in the refrigerator, pantry or on the counter. Soups are easy as long as you follow simple steps: extract as much flavor slowly as you can from your ingredients if cooking. If making cold soups or Gazpacho's, dice up and use as fresh as you can. I swear I am going to write a soup cook book someday......and you will know everything I know without the years of sweat, mistakes and mishaps I have experienced while experimenting. Flavors come together so well in a soup: it just may be the perfect meal: soothing, comforting, enriching and always welcome. And of top of that, most soups freeze well if you make too much! (just think of how you can amaze your friends by gently re-heating some of your wonderful creations)....
And yet at our house, Gary and I are always struggling to find something to eat when at home and on the rare occasions we are at home. We are so pantry over-loaded with condiments, items I have canned or "put up", but not any "food" per se. We don't shop for the house much, eating out or with friends, and seem to go for the "quick" dinners while thinking about staying in for the evening. He does 95% of our home cooking, letting me rest from the daily planning of cooking for the masses. And he always comes up with something wonderful. Life is good...
And so because of this, we are running soups all the time, season to season, month to month. So enjoy them. Make a meal out of them. Share your favorite recipes with me...I love soups.
Our Hot-Head Special this month is "Jerk Pork". Jerked items are the Caribbean version of Mexican mole's: many spices and vegetables and seasoning simmered to a sauce and then cooking meats or poultry in this sauce to a tender and spicy stew. Jerk sauce is very complex and I have been tweeking my recipe for this for years. I can tell you this: pork butt, chiles, allspice, thyme, brown sugar, vinegar, garlic, ginger....you get the idea. Did I mention chiles? This puree' makes a wonderful, spicy and very flavorful dish. Served with rice.
We are having Skirt Steak this menu. Skirt steak is one of those rare pieces of beef that is hard to find in the grocery store, because there just isn't that much of it available, except to us restaurant owners. (Monopoly?) So we are sharing this meat with you, my customers and friends. We are marinating it in some Cuban spices: oregano, dark beer, garlic and lemon juice, char-broiling to medium rare (suggested) and topping with a mild salsa made with Z & B Heirloom tomatoes, and then a bit of fresh avocado guacamole.... very nice....
Rack of Lamb: marinated in a mixture of (remember this::) Dijon mustard, fresh mint, garlic, olive oil, thyme overnight. Wiped clean, and pan-roasted in a hot oven for about 14 minutes and served with our mint and garlic pesto, drizzled with a mint oil made with fresh pureed mint, olive oil and then strained. Wonderful dish.
Eggplant Parmesan: fresh eggplant is a great substitution for meat if you are looking for one. My ex-stepmother, Gloria, always told me to take the large eggplants, slice them into ½" slices and then salt them lightly and place in a colander. This draws out the "bitter" taste some people associate with eggplants. I have found that the smaller Japanese eggplants do not require this "brining". I am using her 50 year old recipe for a tomato marinara sauce, fresh layers of Mozzarella cheese and Parmesan cheese, dredging the eggplant in egg and Panko breadcrumbs, pan-sauteeing them until golden, assembling the whole dish and baking until golden and bubbly. Vegetarians unite!!!
I am including a really good recipe for Tomato Bruschetta that you need to read several times to get the concept in your memory. This is a great, really great way to use up a lot of the tomatoes we have this time of year, and on top of that, the tomato "sauce" is a great item to again freeze for later "wowing" of your family or guests. A great quick roasted tomato sauce that goes with a myriad of dishes.....This one is for a great appetizer or a quick and light lunch or dinner. Served with a salad, you have a great meal....
I am in the process of a line of commercial products for sale to you, my customers. My logo is ready, my jars are ready, and now, I am just waiting to start the bottling process. Café Luna will be making a line of chutneys, spice blends, salsa's, sauces, and toppings for sale. Keep tuned for their release date......
As always, the attachments are in a PDF format, and if you want to write back, it is always appreciated. I enjoy this more than you can ever know.....
And if you have friends who want to be included on this list, just drop me an e-mail and I will put them on our list.
Take care all of you and thank you from the bottom of my heart for your support during these very strange days.....
David at Café Luna
Jul 1, 2008
July 2008 - Fleeting Lucid Moments from David in the Kitchen
Hi All You Luna/tics.
whoo-hoo. it's July. ( I am saying this very slow and monotone without a lot of the usual "bounce" in my voice.....) .
I don't get it: I am tired. Gary and I finished planting twelve 15-gallon trees in our yard to develop the "sweat equity" in our home. Screw that noise. I am too old for this. And now, we/I have definitely gotten it out of our system.
I consider myself a very strong (physically) man who can lift 50# of flour, rice, sugar, or avocado's in a single leap while talking on the telephone or conducting a wine tasting (visual, huh?) . But digging and jack-hammering this wonderful rock-filled soil we have here is more than I can handle. I keep telling Gary he is much too old for this (64 on July 19Th!) hoping that he will agree and say "Let's stop this madness!! But nooooooo - damn man insists on trucking along (He keeps singing "High-Ho, High Ho" - which damn dwarf lead that song in the the movie?? I think it was the third one, Dunky... {Now I won't be able to get that song out of my mind for the next six months....}).
But -
They are planted. They are mulched. They are top-dressed with a great amendment to make them grow faster than Serrano (hallowed be thy name) ever anticipated (insert that sound a whip makes ! take that Serrano!). Now we only have about 350 plants more to put into the ground. With the help of a great crew who has taken pity on me and my sad-sack face and hands and body. I keep telling Gary that I am a delicate flower.
He doesn't believe me.
Damn man.
Which brings me to another meandering tale of inspiration.
How lucky to be with someone after 36 years and still have fun in everyday mundane situations and be excited about the future. Fun in planting trees, fun in planning a yard, fun in cleaning out the garage (well maybe I over-stepped that one....) - well, you know what I mean. We have been invited to several weddings lately, of people that have been together for many years that finally get to get married. 4Th of July night, we will be attending a wedding for two of our dearest friends, with a huge family affair to be enjoyed by those that love them too. It really is a celebration and a party and a relief. Making honest citizens out of us all.
But now, the message in the bottle needs to come out. What do we do? When do we do it? Will we do it? What do you think? Stay tuned.....
It is amazing how many of you have asked us that question. Ham and eggs. Tea for two. Bread and butter. Funny, how with some people, you never say one name without saying the other. 36 years in this community, being a part of this community. Serving people food and parties, and weddings, and funerals, and fun and sadness. And fun. We are still having that with you. Thank you for that.
Have noticed a lot of shrouded people dressed all in black with long hooded robes carrying a scythe (look it up!) walking up and down our streets lately. Unbridled/controlled panic with a lot of the business people in the area. Funny to hear some of our customers begin talking about certain subjects that never get any further than "wait and see.....". What a predicament our entire society is in. A "WAIT-AND-SEE" what others will be doing to make our lives better. That sucks. The rainbow isn't always visible when the sun comes out, but it is still there. We at Cafe Luna, thank each and every one of you for your continued support during this questionable period in our country's history. Our business is at the same as we were last year - profits are lower due to the enormous rise in fuel charges, food hikes, and the such
but guess what? We will make it though all of this. And hopefully all of you will to. And you will come and celebrate your little and big victories with us at Cafe Luna. Sometimes a glass of good wine is all you need to make life worth living again. (Or in my case when Gary says "lets go plant some more" - a bottle or two; sorry - no sharing this time! Get your own. I mean it. I need this for me!!).
This months Menu:
You know how hot it gets in the kitchen in the summer and we keep thinking "put it on the grill"? Well that's what I am thinking also.
Grill time.
Did you know I love to make condiments, and have been making them for over 35 years now? Jam-making, chutneys, pickled vegetables, mustards. And to have them be able to be applied to simply grilled foods makes it even more worth while to me and my palate. So I want to be the first to tell you that we are doing a wonderful Grilled Pork Tenderloin, brined and rubbed in savory spices, grilled over an open flame, and then finished in this wonderful peach and fresh thyme jam/glaze that is wonderful. Served with roasted fresh peaches, it is hot!!!
Open flamed Rib Eye Steak, finished with our "Cowboy Butter" (I have the rope, the chaps, the plaid shirt with the mother-of-pearl snap buttons and the hat, you know - when I wear this getup I have a tendency to say "Mam'n and "Shucks" and "gol-durned" - please think of the cowboy from Village People....another visual for those who know me....). A mixture of one of my favorite spices from Spain - Spanish Paprika or Pimentón. I buy this spice by the case in metal tins and use it all the time. If you haven't worked with this spice, try it. It is smoky and rich and subtle. If you can't find it, let me know. I can sell you a tin or two. It is best not cooked, believe it or not. Added right at the last moment. It is Spain's gift to the culinary world. And it blends with so many foods. Try this.
Lamb Loin, marinated in Dijon mustard, fresh tarragon and rosemary, garlic and a bit of lemon, open-flamed broiled, finished with a wonderful fresh puree' of mint, basil, toasted walnuts, Parmesan-Reggiano cheese and olive oil. Kind of like a pesto, but a bit more sauce like. French in origin and a wonderful accompaniment to lamb. And simple flavors.
Filet Mignon is back on the menu after a lengthly absence. Apple-wood smoked bacon wrapped, dredged in our steak rub, char-broiled your way, and finished with a quick saute of button mushroom, shallots and wine, and topped with a dollop of roasted garlic butter. Heaven for you meat eaters!!!
Gary's Chicken: the industry term for this cut of chicken is "airline breast"; the common term is "Frenched" breast. This is one chicken breast, skin on, with the first joint of the wing bone left attached. It makes for a wonderful presentation, and a gift for those of you who really need to chew on the bones. We coat it, we pan-fry it crisp, and finish it in a milk gravy with mashed potatoes. Picnic (if you had a chef cooking for you over an open flame in the wilderness. Another visual....).
Have I ever shared with you my love of curry? The Eastern Indian kind of course, but the Thai kind is what I always crave. So we are having a Thai Yellow Curry with Shrimp and Scallops on this menu. Yellow curry is made with lemon-grass, ginger, turmeric, garlic, Galangal (think preserved limes), coriander, cumin, nutmeg, lime juice and mild chiles. Ground and pounded to a paste, sauteed to bring out its best flavors and then simmered with coconut milk. We are adding large prawns and scallops and fresh chunked vegetables and simmering them together, and serving it with rice. This is such an aromatic dish. (We are also able to make this a totally vegetarian dish, since there is no milk or meat stocks make with it. Alex loves telling people we have this option for our veggie friends.) A totally wonderful meal with the fish or with just vegetables. I really, really love curry.
Which brings me to my vegetarian dish this month: Mushroom Lasagna. Have taken three kinds of fresh mushrooms, pan-sauteed and then minced them up with artichoke hearts, roasted red bell peppers, spinach, three kinds of cheese (Mozzarella, Parmesan-Reggiano, and Mascarpone cheese). Laying this on pasta sheets, rolling them up, and baking them with our marinara sauce. This is such a satisfying dish. If you love pasta, your mouth and your brain will bless you.
Meatloaf: My mom, bless her heart, did not like to cook. And yet, you have heard me tell you over the years, that she still made things for us as a kid that I cannot ever remember having better. One of hers was meatloaf. Hers was of the ground beef with minced vegetables kind. I wanted to see what we could do with it so here goes: an equal mixture of ground lean beef, pork and veal, carrots, onions, celery, red bell peppers, garlic all minced and then pan-sauteed, cooled and then mixed in with the meats, a bit of Dijon mustard, herbs and spices, and of course, some tomato sauce and eggs to bind it together. To this, I have wrapped it in bacon, baked it, and then glazed it with a tomato paste, olive oil and vegetable stock puree. Last night, we served an entire meatloaf. We are serving a little dish of the sauce on the side for those of you who must have the sauce on the side.
Chinese Chicken Salad: Several months ago, I shared my recipe for poached chicken. It is being utilized on this dish. I am slow poaching chicken breast meat, shredding it, and combining it with julienne vegetables, noodles, lettuce, peanuts and cabbages, tossing them in our Peanut Dressing (see recipe from June menu), and topping them with some fantasy puffed rice noodles. Main menu salad for those looking for your greens...This is one of the most popular salads from our lunch days (its been over five years now...) and I am glad to have it back.
It is still soup time. I am including a wonderful Carrot Puree Soup recipe that is both easy and elegant. Can be served hot, warm or chilled. Try it topped with a bit of fresh mango salsa. It is great.
Welcome a new wine to our list: Cedarville Vineyards Cabernet Sauvignon. I am letting you know how happy we are to include these wonderful winemakers to our family of local wines. Located in the Fairplay area of the county, Johnathan and Susan exude a happiness about the industry that I don't see enough of. Their wines are all stellar, and I only wish I had the room to include all of their wonderful bottles....but you can be assured: there will be more of their wines soon. This winery is open by appointment only, but we have been told how easy they are to have you visit with just a phone call. We have their brochures and directions at the restaurant, and in our lobby. Here is their website. Visit, taste, and enjoy. We love it.
http://www.cedarvillevineyard.com/index.html
Visit our local wineries. We have so many to choose from. A wonderful day can be planned around these tours. Ask Gary sometime while in the restaurant, we have the brochures from the Association, and individual winery brochures also.
If you need some wonderful local sites to look at try these:
http://www.eldoradowines.org/wineries.html
http://www.eldoradograpes.com/
To this, we have to include some not listed on the above sites;
One of our favorite wineries and favorite peoples: C.G. Di Arie. They now have a permanent showroom, open most of the time. Here is their link:
http://www.cgdiarie.com/the_project.html
and of course, Cedarville, which is already listed.
As always, things are listed in PDF format.
Thank you for your continued support, and for listening to my rantings.
Take care all of you and hope to see you all sooner rather than later.
David at Cafe Luna
whoo-hoo. it's July. ( I am saying this very slow and monotone without a lot of the usual "bounce" in my voice.....) .
I don't get it: I am tired. Gary and I finished planting twelve 15-gallon trees in our yard to develop the "sweat equity" in our home. Screw that noise. I am too old for this. And now, we/I have definitely gotten it out of our system.
I consider myself a very strong (physically) man who can lift 50# of flour, rice, sugar, or avocado's in a single leap while talking on the telephone or conducting a wine tasting (visual, huh?) . But digging and jack-hammering this wonderful rock-filled soil we have here is more than I can handle. I keep telling Gary he is much too old for this (64 on July 19Th!) hoping that he will agree and say "Let's stop this madness!! But nooooooo - damn man insists on trucking along (He keeps singing "High-Ho, High Ho" - which damn dwarf lead that song in the the movie?? I think it was the third one, Dunky... {Now I won't be able to get that song out of my mind for the next six months....}).
But -
They are planted. They are mulched. They are top-dressed with a great amendment to make them grow faster than Serrano (hallowed be thy name) ever anticipated (insert that sound a whip makes ! take that Serrano!). Now we only have about 350 plants more to put into the ground. With the help of a great crew who has taken pity on me and my sad-sack face and hands and body. I keep telling Gary that I am a delicate flower.
He doesn't believe me.
Damn man.
Which brings me to another meandering tale of inspiration.
How lucky to be with someone after 36 years and still have fun in everyday mundane situations and be excited about the future. Fun in planting trees, fun in planning a yard, fun in cleaning out the garage (well maybe I over-stepped that one....) - well, you know what I mean. We have been invited to several weddings lately, of people that have been together for many years that finally get to get married. 4Th of July night, we will be attending a wedding for two of our dearest friends, with a huge family affair to be enjoyed by those that love them too. It really is a celebration and a party and a relief. Making honest citizens out of us all.
But now, the message in the bottle needs to come out. What do we do? When do we do it? Will we do it? What do you think? Stay tuned.....
It is amazing how many of you have asked us that question. Ham and eggs. Tea for two. Bread and butter. Funny, how with some people, you never say one name without saying the other. 36 years in this community, being a part of this community. Serving people food and parties, and weddings, and funerals, and fun and sadness. And fun. We are still having that with you. Thank you for that.
Have noticed a lot of shrouded people dressed all in black with long hooded robes carrying a scythe (look it up!) walking up and down our streets lately. Unbridled/controlled panic with a lot of the business people in the area. Funny to hear some of our customers begin talking about certain subjects that never get any further than "wait and see.....". What a predicament our entire society is in. A "WAIT-AND-SEE" what others will be doing to make our lives better. That sucks. The rainbow isn't always visible when the sun comes out, but it is still there. We at Cafe Luna, thank each and every one of you for your continued support during this questionable period in our country's history. Our business is at the same as we were last year - profits are lower due to the enormous rise in fuel charges, food hikes, and the such
but guess what? We will make it though all of this. And hopefully all of you will to. And you will come and celebrate your little and big victories with us at Cafe Luna. Sometimes a glass of good wine is all you need to make life worth living again. (Or in my case when Gary says "lets go plant some more" - a bottle or two; sorry - no sharing this time! Get your own. I mean it. I need this for me!!).
This months Menu:
You know how hot it gets in the kitchen in the summer and we keep thinking "put it on the grill"? Well that's what I am thinking also.
Grill time.
Did you know I love to make condiments, and have been making them for over 35 years now? Jam-making, chutneys, pickled vegetables, mustards. And to have them be able to be applied to simply grilled foods makes it even more worth while to me and my palate. So I want to be the first to tell you that we are doing a wonderful Grilled Pork Tenderloin, brined and rubbed in savory spices, grilled over an open flame, and then finished in this wonderful peach and fresh thyme jam/glaze that is wonderful. Served with roasted fresh peaches, it is hot!!!
Open flamed Rib Eye Steak, finished with our "Cowboy Butter" (I have the rope, the chaps, the plaid shirt with the mother-of-pearl snap buttons and the hat, you know - when I wear this getup I have a tendency to say "Mam'n and "Shucks" and "gol-durned" - please think of the cowboy from Village People....another visual for those who know me....). A mixture of one of my favorite spices from Spain - Spanish Paprika or Pimentón. I buy this spice by the case in metal tins and use it all the time. If you haven't worked with this spice, try it. It is smoky and rich and subtle. If you can't find it, let me know. I can sell you a tin or two. It is best not cooked, believe it or not. Added right at the last moment. It is Spain's gift to the culinary world. And it blends with so many foods. Try this.
Lamb Loin, marinated in Dijon mustard, fresh tarragon and rosemary, garlic and a bit of lemon, open-flamed broiled, finished with a wonderful fresh puree' of mint, basil, toasted walnuts, Parmesan-Reggiano cheese and olive oil. Kind of like a pesto, but a bit more sauce like. French in origin and a wonderful accompaniment to lamb. And simple flavors.
Filet Mignon is back on the menu after a lengthly absence. Apple-wood smoked bacon wrapped, dredged in our steak rub, char-broiled your way, and finished with a quick saute of button mushroom, shallots and wine, and topped with a dollop of roasted garlic butter. Heaven for you meat eaters!!!
Gary's Chicken: the industry term for this cut of chicken is "airline breast"; the common term is "Frenched" breast. This is one chicken breast, skin on, with the first joint of the wing bone left attached. It makes for a wonderful presentation, and a gift for those of you who really need to chew on the bones. We coat it, we pan-fry it crisp, and finish it in a milk gravy with mashed potatoes. Picnic (if you had a chef cooking for you over an open flame in the wilderness. Another visual....).
Have I ever shared with you my love of curry? The Eastern Indian kind of course, but the Thai kind is what I always crave. So we are having a Thai Yellow Curry with Shrimp and Scallops on this menu. Yellow curry is made with lemon-grass, ginger, turmeric, garlic, Galangal (think preserved limes), coriander, cumin, nutmeg, lime juice and mild chiles. Ground and pounded to a paste, sauteed to bring out its best flavors and then simmered with coconut milk. We are adding large prawns and scallops and fresh chunked vegetables and simmering them together, and serving it with rice. This is such an aromatic dish. (We are also able to make this a totally vegetarian dish, since there is no milk or meat stocks make with it. Alex loves telling people we have this option for our veggie friends.) A totally wonderful meal with the fish or with just vegetables. I really, really love curry.
Which brings me to my vegetarian dish this month: Mushroom Lasagna. Have taken three kinds of fresh mushrooms, pan-sauteed and then minced them up with artichoke hearts, roasted red bell peppers, spinach, three kinds of cheese (Mozzarella, Parmesan-Reggiano, and Mascarpone cheese). Laying this on pasta sheets, rolling them up, and baking them with our marinara sauce. This is such a satisfying dish. If you love pasta, your mouth and your brain will bless you.
Meatloaf: My mom, bless her heart, did not like to cook. And yet, you have heard me tell you over the years, that she still made things for us as a kid that I cannot ever remember having better. One of hers was meatloaf. Hers was of the ground beef with minced vegetables kind. I wanted to see what we could do with it so here goes: an equal mixture of ground lean beef, pork and veal, carrots, onions, celery, red bell peppers, garlic all minced and then pan-sauteed, cooled and then mixed in with the meats, a bit of Dijon mustard, herbs and spices, and of course, some tomato sauce and eggs to bind it together. To this, I have wrapped it in bacon, baked it, and then glazed it with a tomato paste, olive oil and vegetable stock puree. Last night, we served an entire meatloaf. We are serving a little dish of the sauce on the side for those of you who must have the sauce on the side.
Chinese Chicken Salad: Several months ago, I shared my recipe for poached chicken. It is being utilized on this dish. I am slow poaching chicken breast meat, shredding it, and combining it with julienne vegetables, noodles, lettuce, peanuts and cabbages, tossing them in our Peanut Dressing (see recipe from June menu), and topping them with some fantasy puffed rice noodles. Main menu salad for those looking for your greens...This is one of the most popular salads from our lunch days (its been over five years now...) and I am glad to have it back.
It is still soup time. I am including a wonderful Carrot Puree Soup recipe that is both easy and elegant. Can be served hot, warm or chilled. Try it topped with a bit of fresh mango salsa. It is great.
Welcome a new wine to our list: Cedarville Vineyards Cabernet Sauvignon. I am letting you know how happy we are to include these wonderful winemakers to our family of local wines. Located in the Fairplay area of the county, Johnathan and Susan exude a happiness about the industry that I don't see enough of. Their wines are all stellar, and I only wish I had the room to include all of their wonderful bottles....but you can be assured: there will be more of their wines soon. This winery is open by appointment only, but we have been told how easy they are to have you visit with just a phone call. We have their brochures and directions at the restaurant, and in our lobby. Here is their website. Visit, taste, and enjoy. We love it.
http://www.cedarvillevineyard.com/index.html
Visit our local wineries. We have so many to choose from. A wonderful day can be planned around these tours. Ask Gary sometime while in the restaurant, we have the brochures from the Association, and individual winery brochures also.
If you need some wonderful local sites to look at try these:
http://www.eldoradowines.org/wineries.html
http://www.eldoradograpes.com/
To this, we have to include some not listed on the above sites;
One of our favorite wineries and favorite peoples: C.G. Di Arie. They now have a permanent showroom, open most of the time. Here is their link:
http://www.cgdiarie.com/the_project.html
and of course, Cedarville, which is already listed.
As always, things are listed in PDF format.
Thank you for your continued support, and for listening to my rantings.
Take care all of you and hope to see you all sooner rather than later.
David at Cafe Luna
Creamy Carrot Soup July 2008
This is one of those soups that can be served hot or cold, or room temp. It is a very nice beginner course. Or a main meal soup with a light and simply dressed salad.
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
Jun 24, 2008
Hello All You Luna/tics:Whoo-hoo!! It's June. The civilized month of summer we all love and wish would be the barometer for the entire season....you know: not scortchingly hot days, cooler nights, and everything in the garden is still nice and green and the flowers are intact. And the beginning of the summer produce to come.....I love it. and it gets me excited for the coming months.
Who doesn't love the first really good peach of the season? That first warm "off'-the-vine" tomato that you get at the farmers market? The one that has that fuzzy/sticky residue that just smells like "fresh picked". If you have not participated in the Farmers Markets around the area, you are missing not only a great experience to see and taste wonderful fruits and vegetables, but almost a cultural experience in the wake of "greening" our life experience. We, in our part of California and the nation have such an incredible exposure to heirloom fruits and vegetables, along with some of the hybrids available that we take them for granted. The huge amounts of salad greens available to us is what I find fascinating. And how we almost take them for granted. "Spring Mix" anyone? A mixture of almost sixteen different baby lettuces that defy our name knowledge but we expect them just the same.
Serrano Tales of The Back-Yard: at this writing, they are pebble tekking our pool. The cement work is all done, and we have purchased the trees for the landscaping that will start in about 10 days. We are very excited. To have it done, but to also have the freedom to just walk outside and not be dodging six workers, equipment and boxes. What a project! But, guess what? It is looking so great, and unique (take that Serrano!!!) and - dare I say - peaceful. My plants are thriving, all healthy (why did I bring so many with me.....400 plus pots of "must-haves" which to a gardener is nothing....we have 25 varieties of hydrangea's alone.....30+ varieties of colocascia's...you get the idea....). We purchased some really specimen sized "Pygmy Date Palms, and bought some really large glazed ceramic containers that we planted them in, one on each side of the pool; we love the effect. And it is achieving the goals we set out to do: Colonial Mexican / Mediterranean style / resort. No lawn, just cement and walls, and a huge bar (why yes I do indulge in a good Margarita every so often.). But not to worry: the contractor has assured us that the 15 foot curved bar is strong enough to hold 50 of our dancing fanatic friends without breaking!! Ha! I will be putting this to the test.....all applicants, please apply on line with your exact weight please.
On the saddest thing I could ever tell you: our wonderful dog, Jitterbug, was put to sleep last month. His cancer just got worse and worse, and the little guy just couldn't take it anymore. Our vet and his staff, the wonderful and compassionate Randy Johnson of Missouri Flat Animal Clinic in Placerville, helped Gary and I though this with such grace and patience. Jitterbug was a cocker-spaniel that, when we brought him home, was the "special" one - the companion that got under my skin so much, that I still can't write this without tearing up. Each and every day we would come home from work, if he wasn't with us, would greet us at the door. He would sing to the television, play ball endlessly, and listened to all my bitching about everything under the sun. We went on daily 2.1 miles walks, he loved to keep me defended from cats, and he loved babies and their smells. He also kept me grounded: feed, wash, cuddle, and love.
At our ages, we have had wonderful pets over the years, ones that have lived very long and happy lives.
But Jitterbug was the "one".....I miss him...
And he was more than a dog: he may have been the reincarnation of everything good under this sun that we deserved in life....
Well I am patiently waiting for this summer to officially get jump-started. So on to this months menu:
On Placerville Drive, across the street and up the hill from Raley's Market, there is a wonderful Mexican "Mercado" small grocery store that more people need to check out. This man makes his own chorizo, cuts his own meats, makes sausages, sells wonderful Mexican fresh cheeses, and has all the dry chilies you can imagine. My right-arm lady Lulu turned me on to this market where we bought his chorizo. I do not know if you have ever bought fresh made chorizo, but it is 100% different from the stuff you buy in the (no names here...) grocery stores. Not greasy, the it has no mystery ingredients on the label. And the flavor is incredible. So we are doing an appetizer dish with his products: a Queso Fundido made with his fresh chorizo, three kinds of his fresh Mexican cheeses, roasted Poblano chilies and some wild mushrooms. It is melted cheese heaven served with tortilla chips. Perfect with a glass of beer, white wine or sparkling wine. I love it.
Here at the house, we have an abundance of fresh rosemary, so we are making a Gorgonzola and fresh rosemary butter to dollop on the Hanger Steaks. It brings out such an earthy flavor to this meat along with our house rub, that when you place it on the char-broiler, it just smells like a barbecue.
Which is kind of this months theme....Summer and Barbecue flavors.
I make what I like to think is a great Barbecue Sauce. And I make what I like to think is a great Steak Sauce. So how about I combine them and slather them on a Rib Eye Steak and place them on the broiler too? So that is exactly what we are going to do, and serve it with an additional side of sauce for you to dip this meat in. Barbecue smarts.
Our friend Sally makes the most incredible preserves. She wins blue ribbons at the fair with her jars of summer, and always shares them with us (Patron Saint of the Preserves we call her....). Peaches. Preserves....PORK!!! Yeah-now we are talking! So, we are going to marinate our brined Pork Tenderloins in fresh citrus juices, char them and slice them up and served them with a reduced peach preserves and a hint of thyme and fresh chiles. What could be better? (no really....what could be better?....nothing in my opinion..)
I love Chicken Picatta. So why not have a fresh pasta dish along the same lines: diced chicken meat, pan sauteed with artichokes hearts, garlic, mushrooms, capers, white wine and lemon juice, served tossed with Pappardelle pasta - you know those flat ribbons of egg pasta that is so great? Well we did just that, and you must try it. Chicken Artichoke Pasta is the name.
Peanut Chicken. I have this beautiful cousin named Dana. I remember when she and her family moved out here from Arizona, and she was being introduced to the "California" experience and she was just starting to cook and experiment. For a Christmas present one year, (gawd...it has to be 25 years ago)... I bought her three (I think...) of my favorite cook books, and went through them and high-lighted the recipes I liked and wrote in my own notes of changes, what I liked or dis-liked and what I would do to it differently, etc. (Take Note all you Pressed-For-Ideas-For-Gifts People: this is a great gift for someone who loves to cook or is just starting in their family life: two or three of your cherished cook-books that you take the time to hand-write your own notes on some of the recipes, stacked and presented on one of two great serving dishes tied in a big bow that might be held together with two or three of my favorite kitchen must-have gadgets. I would love this gift!!!!) I also remember I made her a batch of Peanut Sauce; this wonderful peanutty-cilantro-ginger-garlic concoction that was able to go on a lot of different foods. And every time I make this, I think of her. She is still my loveliest cousin. So here is what we are doing: pan-sauteing sweet onions and chunks of boneless chicken meat, with garlic and fresh minced ginger, adding a bit of this sauce we make, and simmering it til done, and tossing with fresh diced Roma tomatoes, cilantro and topping it off with crushed peanuts. Serving it with rice, and you are good to go. This is not a spicy dish, but a very well SPICED dish. Try this. (Side note: Alex loves this dish.)
Fresh Atlantic Salmon grilled simply brushed with a fresh mango puree', topped with fresh mango/lime salsa. Good summer fare. I love how mangoes taste with with a bit of acid: lime juice, lemon juice, even a bit of rice wine vinegar brings out this sweet and complex flavor of this fruit. And try grilling them: the natural sugars in the fruit caramelize them and make the flavors even more intense. So that is what we are doing: grilling mango, chopping it up with a bit of minced onions, lime zest and juice, and a hint of fresh Serrano chiles, and drizzling a bit of honey to bind it. Serving it on top of the fresh grilled salmon? Genius!
Torta Rustica: This is a wonderful vegetarian dish that I like to make in the form of a "pie" with a bottom and side and top crust of puff pastry. Layered with fresh grilled tomatoes, roasted sweet red peppers, artichoke hearts, sauteed mushrooms, and spinach and thin sliced potatoes that are bound together with a good mozzarella and jack cheese mixture. Served baked until golden and served with a dollop of a fresh roasted tomato and garlic sauce, it is a great flavor combination that will make my non-meat eaters happy and my meat eaters wonder why they don't eat more vegetable main course dishes.
Red Coconut Curry Seafood Stew: I love Thai foods. There is a complexity about the That curries that astounds me. The heat from the chiles, the cool factor from the mint. The cloying back notes of ginger and garlic. And the coconut milk to bring it all together. So when I make this, I don't go so much for a spicy-hot dish, but rather a diverse flavor dish that makes you want more. So we are going to make this with fresh halibut, prawns, scallops and Venus clams, simmered with chunks of vegetables and served with a side of rice to gather up all the sauce and make it even more flavorful. This is the thing I love about a good sauce or soup: it should be able to stand alone as an incredible flavor that you just want to experience. So our curry sauces have grown to main course meals that have become a second staple of most of our menus. Not always spicy hot, but always flavorful. (P.S. if you want to experience one great Thai restaurant in our area, go to Chantara Thai Cuisine. Gary and I eat there at least three times a month. "Nook" our server, always greets us with our favorite appetizer, and our favorite beer. We love being pampered. Here is their info:
Chantara Thai Cuisine
(916) 939-0389 4361 Town Center Blvd. Ste. #110 El Dorado Hills, CA 95762
This months recipe is going to be the Thai Peanut sauce described above. This is a very versatile sauce that holds really well in your refrigerator, and is very adapable to cooking. I have included several uses for this so make lots.
As always, the recipes and the menus are in PDF format, so make sure you have the latest version of ADOBE loaded. (the computer should prompt you if you don't).
Take care all of you. We hope to see each and every one of you sooner than later.
David at Cafe Luna
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