Chef Ricky

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Tuesday, November 22, 2011

the flavorful truth...featuring the "THANKFUL BIRD"

Posted by: Chef Ricky Moore on Tuesday, November 22, 2011 at 12:00:00 am Comments (0)


Hello everyone, it is that time of the year again...THANKSGIVING! As you are the one responsible for the meal this year, keep in mind to plan ahead, stay organized and get everyone involved in the cooking of the meal. If I could use an example of a historical reference, that is how the first Thanksgiving was born. Everyone had a role in the preparing of the meal, but the most symbolic and obviously purpose was to give thanks.

Now let talk food. Here are a couple of items I'd like to share with you as you are preparing your dishes

1) Make sure your oven is always preheated

2) After you have seasoned or brined your turkey make sure the bird is at room temperature

3) When preparing your stuffing or dressing whether it is inside or outside the bird ensure it is the consistency of "wet sand" before you cook it, as that is a good measure to ensure your stuffing or dressing will be moist

4) PREPARE CRANBERRY SAUCE FROM FRESH CRANBERRIES PERIOD

5) THE GOOD GRAVY is the "rock star" accompaniment. It is the vehicle that brings the whole meal together. Successful gravy happens when you have a good turkey stock, you collect all of the turkey's pan dripping and what you use to thicken it to achieve the smooth consistency.

Right now I am baking a cake for my daughter HUNTER. It is a BANANA CAKE with NUTELLA CREAM CHEESE FROSTING (these are some of her favorite flavors) and what I know and want to share with you are the most important tools to have while preparing your holiday desserts and sweets: TIMER and RUBBER SPATULA.

Ok...I have to take my cake out of the oven, the timer is going off...see you in the kitchen.

Wednesday, August 24, 2011

Chef Ricky's Kitchen Code of Conduct

Posted by: Chef Ricky Moore on Wednesday, August 24, 2011 at 12:00:00 am Comments (0)

Chef Ricky's Kitchen Code of Conduct

  • Pursue excellence every day, all day.
  • Never compromise on quality, at any cost.
  • Aim high, think big and do whatever it takes to exceed expectations…blow away our audience every time.
  • Surpass what was accomplished yesterday.
  • Put on the show of our lives, there's no room for mediocrity!
  • Ensure that guests are happiest right before they leave rather than when they arrive.
  • Lead by example but don't ask team members to do anything you haven't done or wouldn't do.
  • Push each other beyond perceived limits.
  • Talk daily about what we do right and what we didn't.
  • Remember that every task, every job is of equal importance: from sweeping & mopping, cleaning bathrooms, making stocks & soup, to service and valet parking.
  • Avoid assigning different levels of worth to different tasks or we will lose our magic formula.
  • Very special people have come together to make a very special restaurant. Continue to surround yourself with exceptional people.
  • Stimulating the palate, stimulates the mind...you will inspire your guest.
  • Some people eat to live, some live to eat but we're living to COOK.
  • If you can't fix it, feature it.
  • Dream it then do it!
  • This is not simply a job; it's a way of life!
  • ALWAYS COOK AS IF IT WILL BE THE LAST DISH YOU ARE EVER MAKE!
Thursday, February 10, 2011

St. Patrick's Day Menu

Posted by: Chef Ricky Moore on Thursday, February 10, 2011 at 12:00:00 am Comments (0)

THE IRISH STOVE... Seasonal dishes for St. Patrick's Day


 

Potted corned beef on buttered toast
 
Local eggs gently boiled and smoked with house cured salmon and watercress mayonnaise
 
Cockles steamed in homemade salted butter, elder flower jus and wild forest herbs
 
Forager's salad with warm roasted shallot and crispy bacon dressing
 
Spiced lamb shanks braised in cork gin with parsnip colcannon and horseradish sauce
 
Traditional toffee pudding "the way I like it" with Guiness glaze and fresh cream

Sunday, January 30, 2011

Bless Thy Farmer...

Posted by: Chef Ricky Moore on Sunday, January 30, 2011 at 12:00:00 am Comments (0)

 

BLESS THY FARMER AND PRACTICE THE RELIGION OF SUSTAINABILITY
 
BICKETT MARKET'S ANNUAL FARMER AND CHEFS SUPPER AND SOCIAL
 
Curry Roasted Cauliflower Cappuccino, Lime Oil, Chive Blossoms
This Morning's Poached Farm Egg, Foraged Mushrooms and Housemade Pancetta Ragu, Young Spinach Puree
Early Spring Vegetable Salad, Spiced Goat Cheese, Five Herb Vinaigrette
Tumeric Gnocchi, Sweet Peas, Ginger, Candied Tomatoes and Roasted Paneer Cheese (V)
Baked NC Flounder, Glazed Brussels Sprouts, Crispy Potatoes, Lemon-Hazelnut Butter
Roasted Boneless Beef Shortrib, Freshly Dugged Carrots Braised in Coriander and Green Garlic, Smoked Onion-Vinegar Sauce
Buttermilk Chocolate Bread Pudding, Vanilla Sorbet and  Salted Almond Sauce

Sunday, November 21, 2010

the flavorful truth, thanksgiving edition

Posted by: Chef Ricky Moore on Sunday, November 21, 2010 at 12:00:00 am Comments (0)

As we imbark on the up-and-coming Thanksgiving meal with family and friends, I would like to express to you that this is an important time to cook...and I mean cook everything from scratch.
 
Here is a list of tip that will be most helpful in the preparation of your meal...

1. Brine your turkey
To ensure your bird is moist and flavorful, using a brining solution.  See recipe below.  This recipe is enough brine for a 10 to 18 lb. whole turkey.
Ingredients:
1/2 gallon vegetable broth
1/2 gallon apple juice
1 cup kosher salt
1 tablespoon fresh rosemary
1 tablespoon fresh sage1 tablespoon fresh thyme
1 tablespoon fresh savory
4 bay leaves
2 heads of garlic (cut in half)
1 oz black peppercorns
1 gallon ice water


Directions:
1.In a large stock pot, combine the vegetable broth, apple juice, kosher salt, rosemary, sage, thyme, savory, bay leaf, garlic and black peppercorns. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2.When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3.Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4.Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5.Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge

 
2. Your gravy and stuffing can not be prepared without the giblets, juice and essence of the turkey.  Use the neck and the wing tips to make a turkey stock.  This will be the foundation of these traditional accompaniments.
 
3. Have fun with your cranberry sauce.  This can be made in advance.  Here is a recipe I have used for years.
 

Ingredients:
1 cup pomegranate juice or water
1 cup white sugar
1 (12 ounce) package fresh cranberries
2 cup fresh orange juice and the zest
1 apple, granny smith - peeled, cored and diced
1 pear, barlett - peeled, cored and diced1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
pinch of ground nutmeg
Directions:
1.In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature
 
4.  This year start a new family tradition and try your hand at making a Thanksgiving Cocktail.  These are the recipes I am preparing...
 
Pumpkin Margarita
Ingredients
2 oz. Tequila
1 can Pumpkin puree
½ cup Brown sugar
¼ cup Sugar
1 Tbsp. Cinnamon
1 pinch Nutmeg
2 cups Water
½ oz. Orange liqueur
½ Lime juice
 
Preparation
Make pumpkin simple syrup by combining pumpkin puree with brown sugar, sugar, cinnamon, nutmeg, and water in a saucepan over low heat. Stir for 20 minutes. Remove from heat, cool, and strain. Combine the juice of half a lime, tequila, and 2 oz. pumpkin simple syrup. Shake well and serve on the rocks.

 
Spiced Pumpkin Punch
Ingredients
2.5 oz. Aged rum
1 oz. Pineapple juice
¾ oz. Lemon juice
¾ oz. Orange juice
.5 oz. Spiced pumpkin puree
.5 oz. Date molasses
1 dash Bitters
Nutmeg
 
Preparation
Add all ingredients in a cocktail shaker filled with ice and shake vigorously. Serve in a burgundy glass and garnish with nutmeg.
 
Lastly have a wonderful, memorable experience with you family and friend on Thanksgiving.
 
THIS IS THE FOOD, GATHERED AND BLESSED, THE CORN AND SWEET BERRIES, THE WILD TURKEY DRESSED SHARED ON THE VERY FIRST THANKSGIVING DAY!

Sunday, September 19, 2010

the flavorful truth

Posted by: Chef Ricky Moore on Sunday, September 19, 2010 at 12:00:00 am Comments (0)

Welcome! My name is Ricky...cook, entrepreneur, foodie and student of all things culinary.  The is my first crack at writing a blog, so I will do what I do best...freestyle a little.

Just to give you an introduction, history and meaning of the name of my blog "THE FLAVORFUL TRUTH" it comes from all of my time spend being a cook, craftsman, chef and a lover of food.  Throughout my personal and professional travel I have found that I am always in search of authentic flavorful food.  Soulful cooking that is without pretense or fluff.  Essentially THE FLAVORFUL TRUTH is my truth, the way I have experienced and enjoyed food, dining and cooking.

Many of my future topics will be centered around family, friends and my colleagues past and future, recipes, cooking techniques, dining adventures and travel.

Thanks for reading and now it time to cook Sunday Supper.  On the menu...Backyard Smoked Whole Chicken, Late Summer Corn Gnudi and Local Kale Stewed in Olive Oil, Candied Black Garlic, Vinegar and Roasted Chiles.