Dont forget!!

May 8th, 2010 Chef No comments

This monday night at 10pm is when we will be on food networks Diners, Drive-Ins, and Dives!

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Small Picture Update…

May 8th, 2010 Chef 2 comments

Chutt

A special something made for Frederick’s birthday. Tomato concasse, inhouse smoked salmon, fresh rosemary. Served with toasted peasant bread.

Peelingarlic

Mom and Sous Chef Chris (The Kid) peeling fresh garlic for the day.

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Roman Gnocchi

April 27th, 2010 Chef 2 comments

Roman-Style Gnocchi

2 cups semolina flour
4 1/2 cups whole milk
1 stick butter (8 tablespoons), melted
2 Tablespoons olive oil
2 cloves garlic, thinly sliced
1 teaspoon salt
1 1/2 cups Parmesan, grated
1 egg yolk

Line a cookie sheet with aluminum foil and set aside.

Heat olive oil in a deep saucepan over medium heat. Once oil is warm, not hot, add the garlic. When the garlic begins to get golden around the edges, about 2 minutes, add all of the milk and then the salt, stirring.  Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom. When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan. Add the melted butter and keep folding until all of the butter is incorporated into the semolina.

When all of the butter has been absorbed, turn off the heat completely. Even out the surface of the semolina mixture with a flat, unslotted spatula and immediately add the egg yolk, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking. Once the yolk has been incorporated, add the parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.

Turn mixture out onto the aluminum foil-lined cookie sheet and flatten the ‘dough’ with the same spatula you used before, until it’s about 3/8 inch thick (you can go 1/2 inch if you want a heartier gnocchi; it will just take a bit longer to cook).

Set the cookie sheet aside and allow the gnocchi ‘dough’ to cool at room temperature until firm enough to handle, approximately 3 to 4 hours. Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular ‘fingers’, but you can be creative or use a biscuit cutter or juice glass to make round gnocchi).

Traditionally Roman gnocchi are layered in a buttered dish and baked in the oven for 17-18 minutes at 425 degrees. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of ‘grilled’ cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy.

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Inactive Prep Time: 3-4 hours
Ease of Prep: 6
Servings: 10

Recipe Courtesy of Chef Howard and Cari Sanchez-Potter (13Gypsies media mistress and all around help gnome)

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THE update….

April 25th, 2010 Chef 2 comments

So we have a bit to tell you… this should have been done in normal updates, but, time really didnt allow. Ive been so busy with family and business stuff that regular updates were just a lost cause. Here is the update…

Product

This is what you can find at restaurant specialty stores. Cock soup.

Kidclothes

After a night of drinking with fellow chefs, the kid (Sous Chef) decided to put on Kiki’s clothes.

kidglasses

It wasnt any better the next morning when he wanted to wear her sunglasses.

Kidandmady

Things calmed down a bit when The Kid became an Uncle. Sous Chef Chris (a.k.a The Kid) is now an uncle, which makes Chef a great uncle. wow.

Newstove

The Kids niece is not the only new family member… we have added a new shiny six burner to the 13g family. We call her Gertrude.

Itburns

During all of the hoopla, I decided it would be a good time to splash some seriously hot oil on myself. Yup, this is what your skin looks like when you are not paying attention.

BistroDeleon

After everything that happened the 13g crew went to St. Aug to relax… we went to our 2nd home.. Bistro de Leon.. the food is awesome, the chef is awesome… and its a place we can chill. The picture is dessert carnage.

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Fighting with the camera…

April 20th, 2010 Chef 1 comment

So the updates I promised will have to wait… as I am in a bitter cage match with my camera at the moment.

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Yes…

April 20th, 2010 Chef 2 comments

Tomorrow night will be a HUGE update to the blog. Lots of pictures, commentary, and our first official recipe (ingredients and step by step). See you guys tomorrow night.

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I Promise….

April 14th, 2010 Chef No comments

Promise to update soon guys. I got a ton of stuff to share. Easter marked the 1 year passing of my oldest sister, so the family has been spending time together. I will be back to post some new stuff soon!

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Tonights Special – Gravlax!

April 3rd, 2010 Chef 2 comments

gravlax

Gravlax or gravad lax (Swedish), gravad laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax (Icelandic) is a Scandinavian dish of salmon cured in sugar, salt, and fresh dill – sometimes an alcohol such as aquavit or vodka is also used in the curing process (we use vodka at 13G).

I made four batches, each one cured for 5 days. Put it on special tonight… served with toast and a curried creme fraiche. Sold well and people seemed to really like it. I have some left which I will be serving next week as well.

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Music…

April 2nd, 2010 Chef 5 comments

Ive had lots of email requests about music. The music I play in the restaurant and the music I listen to personally. Im in the process of working on a playlist for both questions. While I work on that… heres a video of one of my all time favorite bands….

When I talk about this band the famous question always follows… How do you feel about the movie Control? I feel fine about it. Do I enjoy poser wanks? No… I dont.. but if people that see the movie really enjoy the band for what they did.. then yeah.. why not?

Joy Division is a monster in the halls of music legend. If people are turned on to them by the movie… then I say yes.

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Opening Night – Take 2

March 24th, 2010 Chef 3 comments

Had to re-post this.. as the first images were too large and autosized to look like a mirror at Ripleys.

Here are some of the images of opening night at 13G. When we opened, I ran the kitchen totally alone for almost 2 weeks until I brought on my experienced nephew (The Kid) as my full time Sous Chef. Opening night was a nightmare… We did as much in numbers that night as we do now on a busy Friday or Saturday – except now I have my Sous.

OpeningNight3

Flying solo in the kitchen…..weeeee!

OpeningNight1

End of normal dinner service. I think that’s a bit of flour on my face. When all normal food orders were cooked, I actually went out into the dining room, held up a cigarette, and said “I will get your dessert orders done when I get back from a smoke break” – some people seemed confused, others laughed, and yet another person took a picture of it.

OpeningNight2

Chef Mike (from Chew) and Chef Brian (from Orsay) joining me for that smoke. Wow… look at the carnage on my apron!

I will get more images scanned and posted when I get time.

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