CHEF SAMBRANO Food Articles Video Recipes
In the next few blog posts, I'll be blogging some recipes and ideas for salads and salad dressings, focusing primarily on blending ingredients to make a great fresh and clean dressing. Summertime is here, in most places it is warm or hot, so I'll get some stuff that is really cool to use and you can make them in advance, and store it in the refrigerator for your near future cookout or in the house dinners.
So here we go folks, the first salad dressing we'll do is a Cucumber Garlic Cream Dressing. It is very easy to make, and sorry all you from scratch culinary artists, I'll cheat and use ready made items as well as some fresh herbs and spices, this is for the everyday cook that wants to be simple. Fact remains, most of you are working folks and pretty beat up by the time your motorcar gets into your garage.
2 Large Cucumber peeled and rough chopped
1 cup of heavy cream
1/2 cup of coconut milk
1/2 cup sour cream
1/4 cup mayonnaise
1/4 olive oil
1/4 vinegar
1/4 cup Dijon Mustard
1/2 cup of chopped garlic cloves
1/4 cup chopped round onion
1 tbsp. chopped parsley
1/4 tsp. thyme
1/4 tsp. corriander
1 tbsp. pepper corns
2 tbsp. sugar
Salt and Pepper to taste
Place all of the ingredient into a strong food processor, and pulse, pulse it until it is just smooth, place this in an airtight container and refrigerate.
This dressing is good for any cold greens on a warm or hot day or evening, I like this over ice cold tomatoes and crisp bacon actually.
Cucumbers grows on vines and have many different varieties including the Indian Yellow that looks like a huge squash, cucumbers are very refreshing eaten alone and is actually good for bad breath and body order it has a cleaning effect.
SORRY NO PICTURES
Want some sports bar food for the next day? Great, because it'll take a day or overnight to marinated this dish, all you'll need is some beer ice cold, some cornstarch and some all purpose flour, salt and pepper, and some spices. And a pot with some vegetable oil and a burner of some kind.
6 large chicken thighs, no bone, skin on.
3/4 cup chili powder
1 tbsp. curry powder
2 tbsp. onion powder
1 tbsp. turmeric
1 cup Sriracha Hot Sauce
1/4 cup vinegar
1/4 olive oil
2 cloves garlic minced
1/2 cup lemon juice
3 tbsp. raw sugar
1 tbsp. chopped fresh cilantro
*Add more lemon juice or some water to thin if needed
4 cups of all purpose flour
1/2 cup cornstarch
5 cups of all purpose flour
Enough cold beer to make a semi thick batter
Salt to taste
1. Mix all of the ingredients from the chili powder down to the cilantro in a non reactive bowl such as a glass or stainless steel one, then add in the 6 large chicken thighs, mix it well, rub in the marinade all over the meat and inside of the skins. Cover air tight with foil, and refrigerate overnight.
2. When ready to jam, place a pan of 4 cups all purpose flour and next to that your beer batter, make it as thick or thin as you want, I frankly like it on a medium thickness, some guys want that fucker thick, well when you make that batter too thick, it tends to not cook well, you'll have a brown outside, but the chicken won't cook well enough because the batter's too thick.
3. Heat up a pot of oil, enough to fry at least 2 at a time, make sure the oil is sizzling before you start your cooking.
4. Dip each thigh into the flour and dredge each piece very well, then dip it into the beer batter, and deep fry each piece until golden brown, and check the inside of the meat to see if it heated through. Take it out, and cut them into strips, and there you have it, some sports bar food.
TIP! MAKE SURE THAT WHATEVER BEER YOU USE IS ICE COLD, DO NOT USE WARM BEER, THE COLD BEER LENDS A NICE TEXTURE WHEN YOU HIT THE HOT OIL, AND ALSO BEWARE, THE HOT OIL CAN SPLATTER ON YOUR HANDS, ARMS, AND FACE, STEP BACK WHEN ENTERING CHICKEN THIGHS TO HOT POT OR WOK OR PAN OR WHATEVER THE FUCK YOU'RE USING.
OIL TEMPERATURE? GUYS I'M OLD SCHOOL, I SELDOM USE A FUCKING INSTANT READ THERMOMETER, IF MY DAD SAW ME USE THAT GIRLY SHIT, HE'D KICK MY FUCKING ASS! OKAY FOR THOSE OF YOU WHO NEED TO HAVE A GAUGE, THE OIL TEMPERATURE FOR DEEP FRYING SHOULD BE ABOUT 350 degrees F. OR WHEN YOU DROP A PIECE OF DOUGH INSIDE THE OIL IT STARTS TO BUBBLE, DUH!
THE LOS ANGELES DODGERS IS A TRADEMARKED MLB FRANCHISE, THE LOGO TO THE LEFT IS A COPYRIGHT IMAGE, I AM USING THIS IMAGE NOT TO MAKE PROFITS OFF OF THE LOS ANGELES DODGERS, I AM MERELY USING THIS LOGO AS MY FAVORITE TEAM IN SPORTS AND WANTING TO SHARE A STORY WITH MY READERS. THIS LOGO IS A COPYRIGHTED AND TRADEMARKED IMAGE BELONGING TO THE LOS ANGELES DODGERS ORGANIZATION AND IS PART OF MAJOR LEAGUE BASEBALL IN THE UNITED STATES OF AMERICA.from www.wikipedia.com
One of these days I keep telling myself and my close associates, I'm going to open up a restaurant dedicated to the Los Angeles Dodgers, of course it has to have beers and hot dogs, Dodger Dogs more like it, but I'll have to look into this because of the Trademarks and Copyrights, I gather there will be lots of stuff to look at, lots of legal advice is in the wings for this. But nonetheless, it would be cool, to own a restaurant that is just Dodgers, I mean all the waitstaff can be decked out in Dodgers uniforms, on certain days it is home games, so home uniforms will be worn. This concept is already in place in some cities with sports fans so I'm actually stealing a concept, but that would be nuts and really fun to be around, kind of makes you feel like a kid again.
I can dream all day about this stuff, menus with Dodgers logos on it, a sandwich named after Orel Hershiser, a mixed drink after Davey Lopes, I don't know email me some hints. But you get the picture right? Hmmm, and maybe some Asian dishes named after some of the Asian players they had, maybe a stir fry after Hiroki Kuroda.
The dream continues, flat screen monitors playing classic moments of Dodger games gone by, and have it on live sporting events too of course. Football season, all the games that those t.v. screens can handle, X Games? I love X Games, Poker Tournaments?, Surf Meets? Sure why not, but come baseball season, every Dodger game will be played on the main giant screen, win or lose, the Dodgers rule at my joint, and if any customer comes inside with something Dodgers on their person they get 15% off their meals.
I can dream and dream folks, but this concept is just a dream, the Scorpions had a song that sticks in my head, the lyrics goes, "Make it real not fantasy..." Okay I will one day when I stop procrastinating and start to jot down some kind of business plan and find investors. So if you are a Dodger fan, email me, contact me and let's share our dreams of the Dodgers winning another World Series soon! Win or lose I love the Dodgers, and of this writing we are only 1 game up on the Giants, what a first half of the 2012 season guys, and I just hope we lead the NL WEST at the all star break, and that Matt Kemp's hamstring will be healed when the second half starts, and we do make it to the playoffs, that would be very very nice. Call me immature, call me a kid, call me a dreamer, sorry I just love the Dodgers, and we gotta make it to the World Series, we just have to, 1988 was a long long time ago folks, much too long.
I got a lot of creations in my head that will blow you away for Dodger Foods, but because of legalities, who knows if I can really make this work, homework, homework, and lots of homework and networking. So one day, maybe Ron Sambrano's Dodgers Grill will be opened, wouldn't that be something?
On the way to OGG a.k.a. Kahului Airport Maui, a great Italian restaurant is about a mile from the main terminal, MARCO'S right on the corner of Hana Hwy. and Dairy Road, a very clean nice setting, the waitstaff is dressed neat, very professional.
My sister and her husband was on their way to the mainland for 2 weeks for their vacation of sights and food, and golf, lots of golf. So as a treat for being their chauffeur I got me an excellent creamy Garlic Chicken Pasta and before that I got a half size Greek Salad that was huge enough to feed 2 people, I do have to admit Marco's is a winner if you love Italian food. If you're near the airport you can't miss it, look for the green awnings, very close to Costco, K Mart, if you miss it, something's wrong go get your eyes checked out. The bar has sports on, so you sports nuts, you can't get bored.
You can dress up or go casual at Marco's. Business people, travelers, and locals sharing a story stop by there, it's nice for anyone and everyone. Entrees start in the mid teens to shallow twenties, very affordable, not a cheap place because the quality is excellent. But affordable for sure.
808-877-4446
444 Hana Hwy
Kahului HI 96732
ADA ACCESSIBLE
Some of you make sandwiches way too dry, sorry, but I like a juicy sandwich, so how do you make a juicy sandwich? First the bread needs to be toasted with either butter, or olive oil, the bread needs some kind of fat, either sat fat or vegetable fat, polyunsaturated or monounsaturated, it makes for a tastier bun, and moist.
Then it has to have melted cheese (I hate cold sandwiches), lots of melted cheddar, or even mozzarella all gooey. The protein needs to be cooked just right, not dried up, if I'm cooking a steak sandwich, I'd use a good strip, cook it medium seasoned with salt and pepper, maybe some juicy tomatoes on there, and a good spoonful or two of homemade mayonnaise, or Best Foods, or if you want healthy use a Vegenaise (vegan mayo).
RON'S NEW YORKER
1 Hoagie Bun split in half, buttered and toasted on a nonstick pan
1 8 oz. Boneless New York Steak
1 tbsp. vegetable oil
Salt and pepper
2 thick slices of cheddar cheese
2 slices of organic tomatoes
1 large kale leaf, no rib, split in half
Homemade Mayonnaise
1. Heat up stainless steel pan over medium high, add vegetable oil, salt and pepper steak, and cook steak for about 3 minutes each side, when cooking the last side, add on the cheese it should melt from heat of pan.
2. Spread mayonnaise on both sides of buttered bun, place tomatoes and kale on top, fold sandwich closed and eat!
HOMEMADE MAYONNAISE
4 large eggs
1 cup of canola oil or olive oil
2 tbsp. lemon juice
2 tbsp. vinegar
dash of salt
In a food processor add the eggs, turn on low speed, slowly add in oil until it thickens, more oil if you need, add lemon juice and the vinegar, dash of salt, process a few more seconds.
I've worked for restaurant owners that were shady fuckers, they weren't in business to be the best at anything. The owners didn't give a shit about the place, it was running down hill. Okay, if you are going to be a restaurant owner, and here is more Capitalism 101, you do not want to take the profits or income from the and of the day to go buy your fucking mistress a new pair of fuck me heels, and your partners taking some cash to buy a new flat screen for the kids. The accounting of your business needs to be strict, in other simpler terms, your profits go back into the business, this is how some small businesses became giants. Mc Donald's grew until Ray Kroc took that to another level that we all know it now. In N Out Burgers started tiny, and in decades to follow are very huge and iconic. You do understand that in order to play, you gotta pay. And remember that it takes decades to become huge, well there's some flash in the pans, but there is an old saying that relates to the food industry and it comes from AC/DC that old Hard Rock Band, and there is a song with the lyrics, "It's a long way to the top, if you wanna rock and roll!" Rock artists are hard working, doing the same shit over and over, until they have a following, and then work even harder to gain more, and what's harder my friend? It's maintaining their fan base. Your customers are your fan base, you need to maintain them, and get more. But what's the fucking sense if you are taking profits and income and blowing it out your bloody ass?
Accounting needs to be taken care of seriously, put it this way, I got a buddy who is a salesperson selling food items to restaurants, he tells me, "Ron there's some lame business people here in this town, they have a long line of patrons, but...they don't pay their bills on time, or some are going under, how the hell is that when I see shit loads of people standing in line to eat at their place?" Hmmm, one word, accounting. They aren't seriously business minded, bring Donald Trump in there, he'd get rid of the owner, buy out their secret for that line of peeps out the door and turn that fucker around and believe me if Trump came in with his people and saw this potential? He'd weed out everyone, keep the recipes for the food, and get a strong profit building team of experts in there, and with his business savvy would possibly buy the building that the restaurant is in, and he'd become the head honcho. Get it? Why is Trump Trump and small pee ons just that? Trump knows business, and these ass wipes my friend talks about have no business knowledge or discipline.
1. Pay your bills to your purveyors, maintenance people, landlord, utilities etc.
2. Pay your employees, do it right, deduct all pertinent deductions, medical, social security, IRS, etc. If you aren't doing this, man you got problems mister/misses restaurateur.
3. You are your own thief by taking company money and splurging it on your whore girlfriend, did you know that?
4. Your partners are their own thieves by stealing from your restaurant, as far I'm concerned anyone stealing from a company is a lame sack of shit!
Ron
The Last Stand Coffee Co. seating optional. So you wanna be your own business person eh? Okay, and an eatery of some kind suits your fancy? Hmmm. You got what it takes you say, you got fucking thick skin do ya, and ya have the intestinal fortitude to handle business of any kind, you're able to negotiate your way out of trekking in Iran with an American flag draped around your neck? Alright then.
So first things first, what kind of eatery or dining experience are you going to offer, and where the hell are you going to put the darn thing? What's your finances really like? What kind of profits are you expecting? Well that all depends my friends on that old adage of Location, Location, and Location. Drill that word inside your head before you dump all that hard earned or well...not so hard earned money on your first dig. I know this one dude who said that when he was in college a long time ago, his female friend was getting a degree in law, but she already had a couple years studying business and finance, needless to say the lass was probably mind friendly on how to go about starting a business for in those classes they teach you about start ups, and how to go about raising capital, negotiations, profit margins and all that. Well at this one school he talked about, on the campus, there were no coffee shops or even a bloody kiosk. Imagine, going to school, bloody tired in the early morning and not having a latte or mocha to drink? Long story short, this woman decided to ask who was in charge of leases to businesses on the campus because there were lots of spaces on the land there that she thought that she could open a small coffee kiosk. She spoke to the people in charge of the campus, got a space negotiated for for cheap. She went out and bought an old kiosk, had a friend polish it up with her logo on it. Bought some coffee machines, and all the fresh beans she loved to use, and cups to go, and guess what? She was a hit.
1. She saw a need
2. She knew how to raise money
3. She negotiated
4. She got a used cart
5. She used the coffee beans that she enjoyed drinking
6. She learned how to make it professionally from all her times in coffee houses
7. She knew that because there were no competitors and the need for coffee was very high, almost any location where students parked their asses on campus was going to be successful, or a Yay location.
She became very successful selling coffee in a small location which was on campus, but for what it was, her cost was very low, and her profits very very good. You see this success story? There was a need, and she had no competitors, she was the first on the scene selling coffee on campus, she monopolized adding more kiosks and hiring employees, this you could say is Capitalism 101.
So my friends, where do you want to put yours? Let's say you want to sell only chili because you claim to be the best chili chef this side of the Great Wall of China. Okay then, where do you think the people are in your town that want or will want your chili? If you say the Northern part of town is where all the chili lovers are at because their incomes aren't that big, and most everyday people live in the Northern part of town, then it would be idiotic for you to even consider putting your chili counter in say, the South Eastern part of town where all the caviar eating stuffy people live...then again you never know, maybe those stuffy folks love a great bowl of poor man's chili, more marketing research from your people is a must, rule number one in Capitalism, never count out anything, do your market research. But let's call it a Yay, that all of your future wealth will derive from those blue collar Northern area people, your job is to go up there and search for a good location to stick your eatery.
This will take some time, possibly months or even a year or more it all depends on how badly you want something. The more sweat equity you put in, the faster your business will be up and running. Remember you are new to this game, you'll need time, and you will make mistakes along the way. Hire an attorney to oversee any contracts, if you have a buddy that's been or is a restaurant owner, buy him a round of golf and ask him to go with you on a scouting trip, to look at buildings and talk to real estate people. In the Bible in the book of Proverbs it begins with Wisdom. If you lack wisdom, find it, it comes in the form of people, good people are hard to find, so remember this word also, it is called Networking. As you get involved in business, network, network and network, this will help you bring in business, or associates that can help you realize greater profits. But be weary of people that want to rip you off.
Always protect yourselves, all recipes, or ideas for your business should be locked in a safe, even that stained piece of paper with Grandpa Joe's recipe for that braised beef chili from 1934, make copies of it, and seal it up, lock it up. When you talk to anyone about your business, I mean anyone, even if you are talking to a 12 year old skateboarder, before you talk about your business plans, have them sign a Non Disclosure form. This is a form that says that whoever you are talking to will not talk about your idea to anyone. Let's say that this 12 year old skater doesn't sign that form, and a year down the road, you still haven't gotten your chili counter up for whatever reason, but hey there's that 12 year old selling chili, and he's got your Grandpa Joe's chili selling like hot cakes, he ends up as chef of the year in your town, and the Food Network does a story on him, he finds investors and there he is in the near future at age 15 a multi-millionaire, donating money to the needy, and one of them needy peeps is...you! You get the pic? Yay or Nay? I hope it's Yay, and drill that in your head, besides Location, Location and Location. Remember these words in bold PROTECT YOUR FUCKING ASS!
Ron.
Cucumbers grows on vines and have many different varieties including the Indian Yellow that looks like a huge squash, cucumbers are very refreshing eaten alone and is actually good for bad breath and body order it has a cleaning effect.
