Flavorful, Colorful Blanching

Seasoned blanching liquid is the secret to more flavorful vegetables and seafood.  It also increases the boiling temperature, which means the vegetables will maintain better color, cook faster and lose fewer nutrients. The finishing touch is to cool the food in ice water which stops the cooking process and maintains the best color.

---------------------------------------------------------------------------------------------------

To ensure getting the best quality of fish and seafood, choose a fishmonger that supplies Talk of the Town’s restaurants. (Call our chef!) When picking out fresh fish remember that it should always have a nice firm texture, red gills, clear eyes and never have a “fishy” smell to it. A slimy texture to the meat is also an indication that it is not fresh. Do not be afraid to ask to smell and touch the fish before buying it.

---------------------------------------------------------------------------------------------------

Atlantic Salmon and Alaskan Black Cod are great Plank Roasted. Place fish filet on untreated cedar shingles bought at your local lumber store. Soak the shingles overnight, coat skinned salmon fillets with a mixture of parmesan, roast garlic and cream; place-skinned side down on the cedar shingles; and broil 5 to 6 inches from the heat until the shingles scorch and the fish almost flakes — about 8 to 12 minutes. Serve with a skewer of seasonal vegetables.
“Some fish like tuna are great rare, some are best medium rare like salmon and some are best cooked through like Chilean Sea Bass. Recipe cook time for flaky fish should vary.  It should cook until it can almost flake; if it actually flakes, it's overcooked.

---------------------------------------------------------------------------------------------------

Carry-Over Cooking

The internal temperature of meat continues to rise after it is removed from the heat source. This is because the outside of the meat is hotter than the inside. This heat continues to conduct into the meat until the temperature equalizes throughout. This is carry-over cooking.
Remove the meat from the heat source when the internal temperature is still 5 to 10 degrees Fahrenheit lower than the desired doneness. Place the meat on a warm platter, cover with foil and let it rest for ten minutes.

---------------------------------------------------------------------------------------------------

The longer you cook garlic, the more delicate its flavor becomes. The sweet and nutty taste, keeps cloves whole or cut in large pieces and use in mashed potatoes or sauces. For stronger flavor, purée, crush, or mince and add to foods just before serving.

Here is how to prepare it: Roast several peeled cloves of garlic, by placing in a small saucepot. Cover lightly with olive oil, heat to 350° about 25 minutes until softened and lightly golden in color. Place in a glass preserving jar, and cover with a film of olive oil. Stored in the coldest part of the refrigerator, it keeps well. Use within two weeks.

---------------------------------------------------------------------------------------------------

Look for White Pekin Duck, trim away the small amount of fat around the edges and then score the skin and fat diagonally at quarter inch intervals being careful not to cut into the meat itself. Turn the filet 90 degrees and repeat, creating a criss-cross pattern. Season the duck breast, place on grill over medium low heat. Place the breast skin side down and sear for 7 to 10 minutes or until the fat is rendered and the skin is crisp and brown. Finish cooking the duck breast turn the breast over and cook for another 1 to 2 minutes. Then, place in a 350 degree preheated oven for 3 to 5 minutes or until the internal temperature of the duck breast reaches 140 degrees Fahrenheit. Move the duck breast to a cutting board and let it rest for 2 to 3 minutes before serving.

---------------------------------------------------------------------------------------------------

Always place your crab in cold water when cooking it; this will keep the legs attached to the body to make a perfect presentation; when your crab is cooked and cold, remove the” dead man’s fingers”, these are the gills and have a very bad taste; there are five on each side of the inner body. To open a crab or lobster claw; use an old pair of scissors to cut along the ridge of the claw. Attach your lobster to a pair of wood chopsticks before cooking to keep the tail straight. Always cook your crab in well-salted water with aromatic garnish.

---------------------------------------------------------------------------------------------------

Before lighting your barbecue, brush the grid with olive oil to bring out the flavor. Place the red meat close to the charcoal or in the centre and the chicken or other white meat on the side or on a higher grid level.  The barbecue charcoal is ready when 80% is covered with grey ash. Rotate your food to avoid the burnt ends.

---------------------------------------------------------------------------------------------------

The fastest way to  chill champagne, wine or even beer, just add a handful of salt to the water and ice in the bucket and the bottles should chill in 15 to 20 minutes

Magnums of wine will generally be of superior quality than a similar wine in a regular size bottle as the ratio of wine to air is greater. So if you are entertaining a good number of guests, go for a larger bottle (and it looks great!)

Try to impress your guest at food and wine pairing by having a globally influenced event featuring Pinot Noirs from around the world
When you’re pouring the champagne, put a little mango puree in the bottom of each glass first before topping them up. This starts any event off well

Finally, before feeling hungover, vitamin C is the most important ingredient in any hangover cure. Soluble, flavored vitamin tablets are virtually designed for hangover