Posted: February 11, 2010 in Uncategorized
Last week I decided to prepare a brine for an organic turkey breast that was on sale…the brine creates a lot of flavor and also helps it become more tender and juicy. I used Water, Bay Leaf, Thyme, Chopped Garlic, Kosher Salt, Cider Vinegar, Peppercorns, and Brown Sugar.
After preparing the brine, section the turkey creating two large breasts and leave in the brine for a minimum of 12 hours. Sear the breasts on the grill to get some nice color and finish in the oven on 350 for about 30 minutes. Then, allow to cool and slice for some good sandwiches.
Posted: January 20, 2010 in Uncategorized
I would say that 2009 was a good year. Lets see…sold the house, moved to a fantastic neighborhood in Historic Franklin, met amazing friends, traveled with a new gig, celebrated our anniversary, rocked a KING costume and I am now working on my first cookbook to be released in 2011. Here is a quick preview…to be cont.
Summer Tour ’09- Power Shopping
This is just a glimpse of my shopping trips on the road. This is pretty much how I start and end every day. Although it doesn’t appear this way, I have a very systematic way of shopping…from my list, to the products I search for first, and my system of checking out. This sumer I was in Nashville, New Jersey, Dallas, and California. It was a great opportunity and couldn’t have spent my time with a better group of people.
Noble Springs Dairy Tour
Corrie and I had the opportunity to tour Noble Springs Dairy and were so impressed by the hospitality that we received from Dustin and Justyne, the owners of the dairy. They took the time to show us the entire farm and the process they use for producing wonderful cheeses. The tour ended in a chat on the front porch, tasting the cheese and sampling wine from the Winery at Belle Meade Plantation. It was great!
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Posted: November 15, 2009 in Uncategorized
I had an opportunity lately to do a dinner party for a friend from high school that I haven’t seen in years. One of the members of her party was from Guatemala, so we decided to do a Latin American inspired menu. The coolest part is that I got to make papusas for the first time. They turned out AMAZING. My new best friend is Maseca(see pic below). Papusas are usually stuffed with ground beef, cheese, and beans. We did a play on this dish by using smoked pork instead. It was paired with a Guava BBQ sauce and Curtido, which is an slaw from El Salvador. The combination turned out great….think: Pork, Cornmeal, BBQ sauce, and slaw….this also a Southern American staple. We had a great night and enjoyed some very tasty wine too. Sorry there’s not many pics, but here’s a copy of the menu as well….
Posted: October 26, 2009 in Uncategorized
So, a few weeks ago, I received a phone call from the owner of D1 Sports Training Facility to possibly cook for the NFL training combine program here in Franklin. This was a strange request, but the more I heard about the program, the more interested it sounded. So, I proposed that I do a small tasting menu for lunch, with some healthy options. The best part of the whole thing is, that it was an awesome challenge. I prepared most of the courses at home, but staged and put everything together in an employee break room…complete with copier, fax machine, Red Bull machine, etc. It did, however, have a sink and a microwave…so, I had that going for me. Also, the two owners decided they wanted to eat in their conference room…even cooler. Below are some pics along with a copy of the menu from that day…
Posted: October 7, 2009 in Uncategorized
I have been looking for White Soy sauce for many months now. It used to be very available a few years ago. Now, it is VERY difficult to find. This sauce adds the heartiness to dishes, without discoloring it. Regular Soy sauce usually contains soy AND molasses. White Soy has fermented wheat AND soybeans…which makes it “mellower” and sweeter. It goes by a few names…a few who includes: “White Golden Tamari” and “Shiro Shoyu”, and “Shiro Dashi”. We can’t find this in Nashville, but can find it around the Internet, but, they want 3 arms and 7 legs for it. If you see this incredible product, let me know. Below is a sample picture….
Posted: October 5, 2009 in Uncategorized
Hey all, just getting started at this whole blog thing, but I figure it’s about time to get going. I wanted to share what I did this weekend. We had an amazing opportunity to do a 6 course dinner for an awesome group of people here in Nashville. What an eclectic group with people hailing from Ireland, France, England, and Australia. It went so smoothly and everyone was incredibly happy. I look forward to hopefully doing many more of these. Here is a copy of the menu, and a few pics of the hors d’oeuvres. BTW, the host had some AMAZING wines he paired with these courses…one of them being a 1971 Sauternes…unbelievable. Can’t wait for the next one…
October 3, 2009
Seared Duck Breast on Crostini with Mango-Tarragon Jam
Diced Melon with Balsamic Caviar and Crispy Proscuitto
Seared Foie Gras
Savory Thyme Pancake, Blueberry Compote, Hazelnuts
Roasted Sea Bass
Petite Salad Nicoise
Marconna Almond dusted Scallop
Sweet Corn, Lemon, Leeks, Tomato and Parsley Oil
Grilled Buffalo NY Strip
Cauliflower-Potato puree, Chantrelle Mushrooms, Garlic Confit Broth
White chocolate Crème Brulee Napoleon
Imported Cheese Plate with Accompaniments
Prepared by Chef Chuck White and Corrie White