Hollandaise 101 � Can a sauce really sense fear?

Re-run alert! Yes, viewers to my old blog may have seen this clip before, but it�s such a key sauce to master, I wanted to have it on this new blog. This sauce can be used on many other things besides eggs; like grilled asparagus and poached salmon. But, since the most common use is on the famous Eggs Benedict, I will also demo how to poach eggs (secret restaurant method) and how to finish the final dish. Stay tuned for that. Now, let�s get our Hollandaise on.

I�m going to show you a new and terrifying method for making this classic Sauce. I don�t use a double-boiler, but rather cook the egg yolks directly over a low flame. I find it faster, easier, and with less chance of under-cooking the yolks. (Warning, you may scramble a few before you get it, but once you get the feel you�ll never do them over water again!) Please note, it�s hard to see on the video, the bowl is never actually touching the flame, but a few inches above.

You�ll hear me say in the clip that this is the way to control the heat in the eggs. Most importantly, be brave! Like bees and dogs, a Hollandaise can sense fear. If you are afraid it�s going to �break� or separate, then it will. I believe this so deeply I had the slogan printed on T-shirts, which coincidently, I�m selling on the site! Hey, I think this is the first clip that actually features one of my products. Did I just �sell out?� If you are interested in getting one of these shirts just click on the picture and you'll be whisked away (pun intended) to my CafePress online shop. Anyway, good luck with the Hollandaise, and let me know how it came out. Enjoy!

Ingredients:
1 1/2 stick of unsalted butter
2 egg yolks
1/2 lemon
salt to taste
cayenne or tabasco sauce to taste

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Tuna �Tataki� Provencal � The difference between fusion and confusion

�Fusion� cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combinations. That Chipolte aioli mayo spread you had on that meatloaf sandwich last week is just one example. When done correctly this �Fusion� cuisine can result in some amazing dishes. Unfortunately, in many cases, these combinations are forced and contrived and just don�t work. When that happens you have what Chefs jokingly call �Confusion� cuisine.

The dish I�m doing today, I hope, is an example of fusion cuisine done right. I�m using a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette. The style I�m using to prepare the tuna is classic Japanese sashimi technique called �Tataki.� This is my favorite way to eat tuna at my local Sushi Bar. They take the freshest tuna possible, give it a quick sear on all sides, slice it thin, and serve it with the traditional sushi garnishes; soy, wasabi, pickled ginger, etc.

I thought this �Tataki� method of cooking would be perfect to use with this delicious tapenade. I was right! It was amazing and incredibly easy. Bye the way, if you are afraid to try sushi (eeewwww, raw fish!) this is a great way to get over your fears. As I say in the clip, this is much closer in taste and texture to a rare piece of beef tenderloin than any fish you�ve had. I hope you can find some fresh tuna and give this a try. Enjoy!

Ingredients:
4-5 oz. Sushi or Sashimi grade Ahi tuna
1/2 tsp fennel seeds
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
2 tbl olive oil
serve with our Blood Orange Tapenade Citronette

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Dijon Pan Jus

Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the "fond" (refer to clip for definition), some type of liquid, and a small chuck of cold butter. At the end of the clip I explain my thought process regarding the exact ingredients to use, but the technique is ALWAYS the same; deglaze, reduce, finish with butter.

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Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers

A culinary tour of the Mediterranean! Succulent Chicken thighs, artichoke hearts, olive, pepperoncini, and sausage stuffed cherry peppers! WARNING: This is an intense food experience, not for the bland palettes of the world.

As I mention in the clip, if you want this dish to be less spicy and intense, drain the pepperoncini before adding. This is great on top of rice or pasta. By the way, I got the inspiration for this dish from my Uncle Bill, who stuffs the �Peppadews� (a great brand of jarred cherry peppers from South Africa) with sausage and grills them as an appetizer.

Ingredients:
6 Chicken Thighs
1 Onion
1 Cup Sliced Pepperoncini
18 Cherry Peppers (Pepperdew if possible)
6-8 Oz. Italian Sausage
Herb De Provence
Salt And Pepper
Cumin
14 Oz Can Artichoke Hearts
1/2 Cup Greek Olives, Pitted
Olive Oil
Chicken Stock
Fresh Herbs to Garnish

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The Citronette � Why do they call it �Lemon Vinaigrette?�

Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! Now, just to be clear, what I really meant is to argue whether something is a relish or a salsa, is basically a waste of time. You know my rule�if you made it, you get to name it. But, when something is just plain wrong, I have to draw the line.

I was at a restaurant recently and one of the salads came with a �lemon vinaigrette.� I asked the waiter if it was made with lemon juice and vinegar, and he said it was just lemon juice and olive oil. So, I say, �then it�s not a vinaigrette, it�s a Citronette!� Well, instead of agreeing with me, and telling me what a brilliant point I had just made, he basically stared at me, as if to say, �listen you jerk, I�ve got other customers, do you want the damn salad or not!?� OK, OK, I don�t blame him; in fact, my wife was giving me the same look. It�s just one of those things that really bugs me� if it doesn�t have vinegar in it, it�s NOT vinaigrette! If you use lemon juice (or some other citrus) then call it a Citronette, that�s the accurate name. Wow, I feel better.

By the way, this wonderful Citronette is a natural with so many dishes; grilled veggies, any fish, chicken salad, etc. I also steal yet another trick from Chef Gordon Ramsey, who adds a little water to his Citronette to make it even lighter.

Ingredients:
1/3 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
1/2 Tsp Dijon Mustard
1 Tbl Water
1/3 Tsp Salt
Pinch Of Cayene

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Duck Confit Part 2: Crisp and Sauce

In part one of this lesson, we prepped and roasted the duck. In this second part you�ll see how we finish this dish. You�ll also learn how to do a simple fruit-based pan sauce that�s a winner with any type of game. It�s simply equal parts berry jam, vinegar and water. You�ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!

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Duck Confit Part 1: Prep and Roast

Duck Confit is one of the World�s great culinary experiences. �Confit� is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.

Traditionally this takes days to make. The duck legs are rubbed with salt and herbs and pressed overnight. Then the legs are covered with gallons of rendered duck fat and slowly roasted for hours. Finally the legs are crisped-up in a hot oven and serve with some type of tangy fruit-based sauce. The two part version you are about to watch is specially designed for the home Chef.

While not exactly the �classic� method, the results are still AMAZING and must be tried!! In part one we prep and slow-roast the legs. They are cooked in a low oven, 225 degrees F., for 2 1/2 hours. After cooling to room temp., they are kept in the frige overnight. Check for part 2 and see this great dish finished.

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Steak au Poivre �Pepper Steak�

This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not seen it, I decided to re-run it today. It�s probably the dish I�ve gotten the most emails about and also lots of comments on YouTube. It�s very simple, and makes for a fantastic �special occasion� dinner.

We�ve streamlined this steakhouse classic to work for the home chef. If you can find veal stock, or even demi-glace, you can use that instead of the beef stock I used in the clip. Either way, it will produce a delicious, rich pan sauce perfect for a couple tender, medium-rare filet mignons. Also, many Chefs use a combination of black and green peppercorns. So if you can get them, go ahead and add a teaspoon of crushed green peppercorns to the sauce when you add the stock and it will be even more authentic.

Speaking of old clips, if you not happy with your mashed potatoes, check out that clip on the site and watch how to make great mashers every time.


Ingredients:
2 Filet Mignon (Beef Tenderloin, about 8 oz. each)
3/4 cup Veal Stock or Beef Stock/Broth
1/3 Cognac or Brandy
1/3 Heavy Cream
Cracked Black Pepper
Salt
Unsalted Butter

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