Chef Francis Xavier – Page 20 – Culinary Daughter

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Culinary Daughter

Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Author: Chef Francis Xavier

Roasted Porchetta

October 27, 2022

Roasted Porchetta

Bill St. John in Denver Post’s Life and Culture 2022-10-26 writes about apples and Pork Shoulder. This is a great lead into the the Pork that was ordered from Marczyk’s. The four pound Porchetta was picked up Saturday 10/21 with great anticipation. Opening the brown […]

The Practice of Roasting

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by Chef Francis Xavier

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Butter boards?

October 6, 2022

Butter boards?

Just like it sounds.. I cant think what that may be once it warms up, However it appears to be trending well. Todays DenverPost 2022-10-26 calls butter boards ‘the polarizing step child of charcuterie’. ‘It is a TikToc new food Craze’. I am a bit […]

Keep It Simple, Notebook

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by Chef Francis Xavier

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RULLEPOLSE (Danish Rolled Flank Steak)

September 5, 2022

RULLEPOLSE (Danish Rolled Flank Steak)

From the desk of Raymond are recipes found from my time as an apprentice. Small culinary thread – The RullePolse is cousin to the cooking style of the German Style Rouladen — . Rouladen are a home favorite with the inner filling of bacon, pickle and flavored with stone ground mustard.

RULLEPOLSE

from the desk of Chef Raimund

Rolled Flank served as main course, appitizer atop a crusty french bread or sandwich filling

Course Appetizer

Cuisine Danish

Servings 12 servings as an appetizer

Calories 76 kcal

Equipment

tenderize hammer
butchers twine
Dutch oven

Ingredients

1 Flank Steak 1-1/2 lbs trimmed
1 tsp Ground Black pepper
1 cup Diced onion
3/4 tsp Allspice
1/4 tsp Caraway seeds
1 tsp Dried Cheryl (optional)
low fat broth to cover.

Instructions

Tenderize the flank steak on both sides to flatten (and yes Tenderize). Sprinkle evenly with spices and onion. It is easier to roll leaving on side 'unsprinkled'.
Roll the flank steak lightly – lengthwise- in a jelly roll fashion, so when sliced cuts across the grain.
Tie with butchers string. Close the ends with skewers,
Place in Dutch over. Sear on all sides. Cover with stock and simmer for 2 hours.
remove from heat.
refrigerate until read to serve. Remove the string and slice thin.

Notes

Serving note

A good dressing for the Rullepolse is a hourseradish dressing.

Keyword Appetizer

Garden, Notebook

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by Chef Francis Xavier

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Labor Day Holiday Treat

September 5, 2022

Labor Day Holiday Treat

Morning Golf is the holiday treat for today. To beat the heat – a quick nine holes was in order. This is followed by Huevos Rancheros at the Kennedy golf course club house. The Pico de Gallo is freshly made with just enough jalapeno for […]

Travel Eats, Uncategorized

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by Chef Francis Xavier

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Palisade Peach Cobbler

September 1, 2022

Palisade Peach Cobbler

Baking, Keep It Simple, Notebook, Travel Eats

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by Chef Francis Xavier

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Palisade Peach Pancakes

August 21, 2022

Palisade Peach Pancakes

Friday we had breakfast for dinner. Pancakes are easy and quick to make. Prep time was about 5 minutes and they looked so good – so did not even make it to the plate.

peaches blanched and shocked prior to pealing

peaches blanched and shocked prior to pealing

After blanching and pealing the peaches – it seemed to make a lot of sense.

Peach Pancakes

break fast for dinner is a win!

Prep Time 5 mins

Cuisine American

Servings 4

Equipment

WHISK
bowl to mix
non stick pan
spatula
Measuring Cups
measuring spoons

Ingredients

1 cup flour
2 teaspoons baking powder
1 pinch salt
2 teaspoons sugar

wet

2 tablespoons vegetable oil
1 egg
1 cup milk

flavor

1 pealed peach sliced thin

Instructions

add the wet ingredients
add the dry ingredients. don't over mix.
add pancake batter to the hot pan. once the pancakes stop bubbling add sliced peach. about 1 minute.
turn the pancake over with a spatula and cook the other side until golden brown.
keep the pancakes warm

Keyword breakfast

Keep It Simple, Notebook

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by Chef Francis Xavier

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Corn from the Western Slope of Colorado

August 13, 2022

Corn from the Western Slope of Colorado

Maize is the article from Bill St. John in Life & Culture today 2022-08-10. Interestingly we were just at the western slope for Peaches. it is hot and hot means peak corn on the cob season. Points from Bill St John include :Cob of corn […]

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by Chef Francis Xavier

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Tomato Salad

Tomato Salad

Glorious way to celebrate the Season from Saveur. It is still hot today. Tomatoes are abundant. Nothing like plucking a tomato from the vine and eating while warm and dusty. Yumm. This summer salad showcases sweet peak-season tomatoes, which play well with mint and olive […]

Garden, Keep It Simple, Notebook

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by Chef Francis Xavier

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Chicken Skewers w Ginger Cumin Marinade and a Good Char.

Chicken Skewers w Ginger Cumin Marinade and a Good Char.

Sam Sifton writes in what to cook this weekend in NYT Cooking 2022-07-22. Chicken Skewers. he writes there are two rules about grilling chicken. the first is the process. Put it on the fire. Second let it rest. Simple enough. it is a good plan to cook out side as today is going to hit 100F. Again.

Sam continues: Employ those rules (above) when you make Clare de Boer’s Grilled Chicken Skewers basted with Tarragon and Mint butter.

nice combinations.

Chicken skewers w ginger and cumin yogurt marinade

chicken skewers are marinaded with with a ginger-and-cumin yogurt. As they are cooked, the skewers are basted with a tarragon-mint

Prep Time 1 hr

Course Main Course

Cuisine Persian

Servings 4 people

Equipment

Very Hot Grill
skewers
Pestle

Ingredients

Chicken

2 1/2 Pounds Chix thighs

Pita Bread

Scallions

Marinade

2 1/2 cups greek yogurt
1/4 cup lime Juice =~ 2 limes
1 Tblspoon olive Oil
1 clove garlic crushed
1 piece ginger
cumin seed seeds roasted and ground in pestle

Herb Butter

kosher salt
1/4 cup unsalted butter
2 table spoon lime juice
1/4 cup fresh Tarragon and Mint

Instructions

prepare the marinade. Reserve 1 cup for serving. Place the chicken in a plastic sealable bag w marinade. Refrigerate for 1 hour (#or upto 48 hours). Skewer the chicken. If the skewers are wooden – soak in water.
as it is cooking, baste with tarragon / mint butter.
Cook on a hot grill for good char.
Grill until done.

Notes

Restraint and a hot grill are key to getting char

Keyword roast

The Practice of Grilling

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by Chef Francis Xavier

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T+1

T+1

Costanzo told the Denver Post the Arvada Food hall offers platform for chefs to ‘Really Grow”. Concepts brought to Candelas parkway in Arvada 2022-07-20 Life and culture. ‘ goal is to use this as a restaurant incubator to take brands and test them in new […]

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by Chef Francis Xavier

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