Coastal Uncorked 2010
A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked!
Coastal Uncorked will be a weeklong celebration of Coastal Cuisine and wine. It will feature a restaurant week with participating restaurants offering a three course menu for only $20.10. This is a great way to try out restaurants that you have wanted to visit. CU will also feature an Iron Chef style chef competition, beer and wine tastings at area hotels, beach music and concerts at area attractions, a gourmet food and wine golf tournament, a cake decorating competition, and a charity Gala dinner to end the week.
The dates for 2010 are May 16-23rd. Mark your calendars and watch for more information soon. A poster contest will kick off in November, so you artists get your Coastal food and wine ideas ready and you could be the featured artist on the inaugural poster!
I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well!
Ciao,
Chef Kurt
Thursday, October 8, 2009
Tuesday, October 6, 2009
The Cure
The Cure
I just finished curing a bunch of stuff and thought I would share my successes with you.
Curing is one of the oldest ways to flavor and preserve meats and seafood. Along with smoking, salt (and sugar) cures have been used for hundreds of years, back to ancient Roman times. Salt cures are pretty easy, using a mix of salt, sugar and spices all you need is quality meats and time.
I made some cured and smoked beef brisket. To do this, I rubbed and rested the briskets overnight. The rub recipe is below. Then I hot smoked at 200 F for 12 hours. It had a wonderful smoke flavor and “bark” or outer crust, and a nice smoke ring. Really delicious.
Next, I corned the rest of the brisket. This soaks for five days in the corning brine, and then is simmered until fork tender. We had fun with this, sandwiches, corned beef and cabbage, and corned beef hash to name a few.
Finally, I cured some pork belly using the basic cure recipe below. It cured for two weeks and is hanging in the cooler for another two weeks. If I cold smoked this, it would be bacon, but we use it un-smoked in a number of recipes.
All I can say is, if you love to cook, try a cure. They are easy, deeply satisfying ways to work a little culinary magic!
Ciao,
Chef Kurt
BASIC CURE
1 pound kosher salt
½ pound sugar
3 ounces pink salt (for color and preserving qualities)
CORNED BEEF BRINE
1 gallon water
1 3/4 cups kosher salt
½ cup sugar
1 ounce pink salt
3 garlic cloves
2 Tablespoons pickling spice
For one beef brisket, about 5 lbs.
Bring all to a boil, cool completely, brine beef for five days covered in liquid. Drain, cover with cold water and simmer until fork tender.
BBQ RUB
4 Tablespoons paprika
3 Tablespoons kosher salt
2 Tablespoons chili powder
1 Tablespoon each ground black pepper, cayenne pepper, ground coriander, brown sugar, oregano, ground white pepper, dried thyme
I just finished curing a bunch of stuff and thought I would share my successes with you.
Curing is one of the oldest ways to flavor and preserve meats and seafood. Along with smoking, salt (and sugar) cures have been used for hundreds of years, back to ancient Roman times. Salt cures are pretty easy, using a mix of salt, sugar and spices all you need is quality meats and time.
I made some cured and smoked beef brisket. To do this, I rubbed and rested the briskets overnight. The rub recipe is below. Then I hot smoked at 200 F for 12 hours. It had a wonderful smoke flavor and “bark” or outer crust, and a nice smoke ring. Really delicious.
Next, I corned the rest of the brisket. This soaks for five days in the corning brine, and then is simmered until fork tender. We had fun with this, sandwiches, corned beef and cabbage, and corned beef hash to name a few.
Finally, I cured some pork belly using the basic cure recipe below. It cured for two weeks and is hanging in the cooler for another two weeks. If I cold smoked this, it would be bacon, but we use it un-smoked in a number of recipes.
All I can say is, if you love to cook, try a cure. They are easy, deeply satisfying ways to work a little culinary magic!
Ciao,
Chef Kurt
BASIC CURE
1 pound kosher salt
½ pound sugar
3 ounces pink salt (for color and preserving qualities)
CORNED BEEF BRINE
1 gallon water
1 3/4 cups kosher salt
½ cup sugar
1 ounce pink salt
3 garlic cloves
2 Tablespoons pickling spice
For one beef brisket, about 5 lbs.
Bring all to a boil, cool completely, brine beef for five days covered in liquid. Drain, cover with cold water and simmer until fork tender.
BBQ RUB
4 Tablespoons paprika
3 Tablespoons kosher salt
2 Tablespoons chili powder
1 Tablespoon each ground black pepper, cayenne pepper, ground coriander, brown sugar, oregano, ground white pepper, dried thyme
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