Marriott in the Kitchen

Burgers, Shopping Lists, and Firing Up the Grill at Residence Inn

The one thing about burgers is that on any given summer weekend, even those that don’t regularly cook can be found working the backyard grill. Missing those weekend moments is one of the toughest things about summer travel, but we have that covered for those that who will be on the road this summer. Fact is, we see a lot of travelers “cook their own” while staying at Residence Inn, using the grill conveniently available to all guests. Located in the "Gatehouse" area, every Residence Inn is prepared to be your own “private backyard on the road” with a grill ready to use, and no worries of running out of propane

Even easier, guests can give their shopping list to the front desk and have all of the fixins in the in-room refrigerator by the time they get back from the day's business. How about a great Mediterranean burger with a simple salad and healthy grilled zucchini? For this burger, I made it even easier by mixing the cheese directly into the meat so as not to have to gauge when the cheese needs to go on the burger, avoiding the embarrassingly undercooked but perfectly melted cheeseburger or even worse perfectly cooked burger topped with melted away cheese. Just give them this list of 10 ingredients and let the hotel do the shopping. Don’t worry this takes less than 20 minutes to set up and 10 minutes to cook. No long hours in the kitchen to grill this perfect burger retreat. Best of all, the grill is already set up!

Mediterranean Burger Bash Shopping List for 4 burgers 
1 pound fresh ground Angus Chuck or ground Brisket
8 oz shredded aged cheddar, gorgonzola, jack, or whatever cheese you like the most
1 package sesame buns
2 heads butter lettuce
1 cup marinated, mixed pitted olives (from the deli section)
¼ cup sundried tomatoes with garlic in olive oil (from the deli section)
2 each medium zucchini
2 large lemons
1 tub Sabra roasted pepper hummus
1 bag pita chips

Countdown to burger time:
Minutes 1-10
1. Place the meat and cheese in a bowl, mix thoroughly but gently using a fork to incorporate the cheese evenly. Form into 4 equal balls. Gently flatten to about ¾’ of an inch.
2. pull the leaves off the lettuce heads and wash under cold running water. Drain well, even patting down the leaves with a paper towel to remove the excess water. Save the larger outer leaves for the burgers. Hand tear the rest into bite sized pieces, place into a large bowl.
3. Drain the oils off the olives and tomatoes together into a bowl.
4. Rough chop the olives, set aside.
5. Slice the zucchini into long planks as thinly as you can from end to end. Drizzle half of the combined oil over the sliced zucchini. Set aside
6. Open the hummus and place the pita chips into a bowl. Set aside.

Minutes 11-15
1. Squeeze the juice of one lemon into the chopped olives.
2. Squeeze the juice of the second lemon into the remaining combined oils, stir vigorously to combine. This will be the salad dressing for the lettuce to toss at the last minute
3. Have someone make sure the grill is on!

Minutes 16-18
1. Take everything and walk to the grill

Minutes 19-30
1. Season the burgers with salt and pepper and place them on the grill. These will take about 5 minutes per side for a medium rare burger on a hot grill.
2. Next, place the marinated zucchini on the grill, cooking until they just begin to soften. I like zucchini like this to be still a bit crisp as it will continue to wilt even after it comes off.
3. About the time you flip the burgers, take off the zucchini and place into a bowl. Toss with the sundried tomatoes.
4. Whatever you do, don’t smash the burgers! That squeezes all of the juice out of them.
5. Toss the salad, toast the buns
6. Take the toasted buns off and spread the top side with a bit of the hummus, setting the rest of the hummus on the table with the chips, the tossed salad and the warm zucchini salad.
7. When the burgers are cooked to your liking, take them off the fire an let them rest for just a minute. The resting is the secret to having a juicy burger without a soaked bun.
8. Place the patty on the bottom half of the bun, divide the olive relish evenly over the patty and top with the lettuce leaf and then finally the hummus spread top.
9. Bring to the table, dunk a few pit chips in the hummus and enjoy with the two salads. A glass of red wine is also not out of the question!

Don’t like Mediterranean? Switch the olives for guacamole and the hummus for salsa for a Southwestern style burger.

What’s on YOUR plate today? On mine, it’s a burger bash I just made from 10 simple ingredients…11 if you count the wine.

Comfort Foods in Tough Times

 

 When threatened by events out of the sphere of personal control, society tends to gravitate to the path of the most familiar. It may sound trite, but when times get tough there is more demand for the foods you grew up with than foods undiscovered. We see this every time the economy gets shaky. Up go the sales of simple roast chicken, braised short ribs, and unadulterated mashed potatoes. Throw mac-n-cheese in there and you have it covered. But that is the US, what of the rest of the world?  Same holds true everywhere, comfort foods always return to give solace to the world's worried. For many this is a holiday season of uncommon challenges, yet temporary respite can be found in a simple meal.

Comfort foods are defined by the region, country, and culture of origin. Comfort foods all share a common thread of frugality. These are not the items of luxury, these are the foods of sustenance and approachability. Classic dishes, the things our grandmothers made. That is why it makes sense to see roast goose in Hungary, Spaetzle in Bavaria, Pad Thai in Bangkok, Shepherd’s Pie in the UK, or pot roasted beef in the US become the things most coveted during uncertain times.

A classic braise, a classic comfort.

 

Braised Short Ribs in Red Wine

 

Serves 4   

 

3 #    Short Ribs

3 each  Carrots

2 each      Parsnips

2 stalks     Celery

1 large      Onion

2 cups      Red Wine

2 Tbl Tomato Paste

2 ea   Bay Leaves

1 Teaspoon    Peppercorns

2 cups   Reduced veal or beef stock

 

Method:

1. Season the short ribs with salt and pepper. In a thick bottom braising pan, sear the meat on all sides until well browned. Use a small amount of oil if necessary.
2. Dice into 1” cubes or slices half of the carrots, parsnips, celery and onion. Rough chop the other half, placing the rough chopped vegetables into the pan with the meat to brown as well.
3. pour the red wine over the meat. Bring to a simmer, then add the spices, tomato paste, and reduced stock.
4. Cover and place in a preheated 350 (F) 170(C) degree oven for 1-1 ½ hours until slightly tender.
5. Meanwhile, brown the reserved 1”diced vegetables in a small amount of butter. Remove the braising shortribs from the oven. Strain the chopped vegetables and spices out of the sauce, pouring the sauce back over the meat. Top with the browned vegetables. Cover again and place back in the oven for an additional 1-1 ½ hours until fork tender. Season sauce as needed with salt and pepper.
6. Remove, serve sliced with a mashed potato in true comfort style.

 

Custom State Fairs and Deep Fried Pepsi

Twenty years ago I lived near Palm Springs, California, and I have loved the desert ever since. I have just returned from a few days at the Renaissance Esmeralda Resort in Indian Wells, CA. Beautiful hotel, impressive grounds and a pretty talented group of chefs. So who let the monkey in and what the heck is deep-fried Pepsi? I’ll get to that in a minute.

As I’ve said in the past, catering often is the most fun for chefs in hotels. Faced with logistic challenges and pulling off culinary miracles in places far removed from any kitchen, this is especially true of chefs like Greg Picard at Esmeralda and other large resorts. I have seen many so called “celebrity chefs” completely melt down from the pressures of feeding as few as 200 people at once, though still willing to take the final bow for a flawless dinner.  Truthfully, preparation of so many simultaneous meals usually exceeds their capability, leaving it to the culinarians like Greg and his crew to actually cook the food. And that is just for one meal, what about the rest of the day? That’s another blog though.

Back the monkey story. We had all of the meals figured out for the conference, the reason I was there. Breakfasts were on the lawn, perfect with the morning sun peeking out from behind the Santa Rosa Mountains and the soft whirl of fresh juices being freshly squeezed. The gala dinner was planned and in good shape, but all attention was on the State Fair. State Fair? Are you kidding? Sure, we can try something different, but can we pull off a real State Fair with fair food that actually tastes great? Absolutely.

Picture this: a Ferris wheel, winnable stuffed animal carnival games, fortune tellers and jugglers…and a monkey. Cute little lady with great manners. According to the meeting planners, it was thought a monkey would be easier to deal with than the elephant originally planned. Wise choice if you ask me.

Back to the food. Using the idea of the classic smoke-wagon as inspiration, we planned a menu around slow, smoke roasted beef rib over desert citrus wood. I wanted untrimmed, full rib-bone prime ribs with at least 21 days of age for ultimate tenderness and flavor. It took awhile, but when the huge ribs arrived, we knew we were on to something. Rib bones nearly two feet long, these were prime ribs with the short ribs still attached! All it took was a generous coating of sea salt, cracked pepper, thyme, rosemary and garlic coupled with 6 hours of 250 degree smoke to finish this perfection-on-the-bone. Oh, and of course a double stuffed baked organic russet with 3 year cheddar and Strauss Farms sour cream. To that, we added a glistening Char Siew BBQ roast Niman Ranch Pork loin, grilled in-the-shell and “the size of your hand” king prawns with a simple but tasty citrus tarragon butter, 12 hour brined organic chicken in lemon thyme, salt & pepper grilled tuna, side dishes and sauces to customize. Great, now let’s make some fair food, stop taking ourselves so seriously and have some fun!

First on the list: corn dogs. We corn dogged Kobe beef sausage, lobster sausage, and pulled beef on a stick. All of the salads were done in individual shakers, except a Bulgarian feta and cucumber, which was served in a still warm pita bowl so that could travel around the fair grounds with your salad, and then just eat the bowl. Kennebec potatoes were cut for fries either sea salted or the mother lode, finished with bacon, scallions, tomatoes, ranch dressing, cheese sauce and jalapenos. It got even better at the dessert wagon, with the typical funnel cakes ratcheted up with fresh stone fruits, lightly whipped organic cream, bittersweet chocolate and caramel sauces.

Arguably the best was still to come. Delicate house made gelatos were offered with…deep fried Pepsi! Sounds odd, but if you make a classic pate au choux, using Pepsi in lieu of water, the resulting batter when fried will have the texture of a beignet with the flavor of Pepsi. Dusted with powdered sugar, this was State Fair heaven…for some anyway. Thankfully the gym will always be there tomorrow.

Fair food was on my plate today…what’s on YOURS?

Recipe for 12 hour brined Lemon Thyme Organic Chicken

Should feed: 4

Two each  3-4 LB whole Organic chickens
3 each   lemons, zested and halved
12 each     thyme, 4” branches
1 cup     white onion, rough sliced
1 qt    water
½ cup     kosher salt
¼ cup brown sugar
2 qts   ice water
1 tsp   course ground black pepper
½ + ¼  cup  good olive oil

How to do it:
1. Do ahead. Using a sharp knife, cut the chickens in half in order to remove the breast and back bones. Carefully follow the rib bones, removing them and finally the thigh bone, leaving only the leg and wing bones intact. Keep chilled.

2. Using a microplane or zester, scrape the lemon zest into two equal portions. Squeeze enough lemon juice to reserve 2 tablespoons.

3. Toss the lemon halves with the sliced onions, thyme, and ½ cup olive oil. Place into a shallow pan, roast in a 350 degree oven for 15-20 minutes until the lemons are softened and the onions have started to brown.

4. While the onions roast, bring the one quart of water to boil, then add the salt and sugar. Stir to dissolve, remove from the heat. Add half of the lemon zest.
 
5. Pour the ice water into the salt solution. Add the entire contents of the roasted lemon-onion-thyme mixture. Bring the brine temperature to below 40F (an ice bath works well).
 
6. Approximately 12 hours before cooking, pour the brine over the semi-boneless chickens, discard the brine. Keep refrigerated.

7. For service: Remove the chickens, wiping off any brine. Do not rinse. Lightly coat with remaining ¼ cup of olive oil, the remaining lemon zest and the reserved lemon juice. Liberally season with ground black pepper.

8. Using a preheated, clean, well oiled grill, grill the chickens skin side first for 5 minutes and then 4-8 minutes on the bone side, depending on how thick the breasts are.
Alternatively, these can be pan roasted by searing skin side first in a hot pan before placing chick, pan and all, in a hot oven to roast.

9. Finished when the skin is crispy and the thickest part of the leg and breast read 165F, let the birds rest for about 5 minutes before serving.

Deep Fried Pepsi

Should feed: 4

1 ¼ cups Pepsi
¾ cup W hole butter, unsalted
½ tsp  Salt
1 ½ cups Flour
6  Whole eggs

How to do it:
1. Place Pepsi and butter in tall sided sauce pot. Bring to a boil.

2. Add the salt and the flour all at once time, beating together over medium heat until the mixture pulls away from the sides of the pot smoothly

3. Transfer to an electric mixer with the paddle attachment, beating in the eggs added one at a time, adding each one only after the last has been incorporated. Batter should be stiff enough to hold stiff peaks.

4. Place the batter into a piping bag or small bowl.

5. Heat 4” oil for frying (peanut oil works the best, but Canola is also satisfactory), in a high sided pot or deep fryer to 360F.

6. CAREFULLY drop ½”x 2” lengths or small quenelles (oblong balls) into the hot oil. Fry until a deep gold brown. Generally, the dough will be fully cooked 3-4 minutes after having risen to the surface of the oil.

7. Scoop out the cooked Pepsi, draining excess oil, dust liberally with powdered sugar and serve as is, or make it a fried Pepsi Float with the addition of ice cream!

Wow.....

What an Event, and what a Great Brined Chicken Recipe...

Thanks for Sharing.

-Todd Hall

SO...what is deep-fried pepsi????

-Maria Jose Rojas

Fried Pepsi?  Now I've heard it all.

-I Luv Cooking
 

Great Sustainable Fish

Sustainable, according to Webster's Dictionary, is “of, relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged.”

We hear a great deal about sustainable farming, fishing, and general food production. A lofty goal that is generally misunderstood and often lumped with other terms like organic, local, natural, fair trade, etc. I have attended many conferences, read all the books, and listened to the purveyors of sustainability, but still see more fog than clarity on the subject. A myriad of logos and statements from marketing associations, independent producers, and even country designations only add to the confusion. Alaska, however, is a unique fishery. Long before sustainability became cool, the state committed to managing their natural resources, especially the salmon, halibut, crab, and pollock fisheries. Scientifically managing yearly catch, and partnering with the fishing industry has allowed them to build an industry that will be fishing for many, many years. 

I recently attended a symposium on sustainability sponsored by the Alaskan Seafood Marketing Institute. In attendance were over 100 importers, retailers, restauranteurs, and a few chefs. A powerhouse of presenters, the day started with a live feed from Rome with the Director of Fish Products and Industry Division of the United Nations Food and Agriculture Organization (FAO). The FAO is the UN division that has applied a “code of conduct for responsible fisheries”, guiding the global community to develop sustainable fishing practices.

After a full day of presentations, we were able to get out into the waters off of Anchorage and see the source of such great fish firsthand. While steaming out to a glacier, I overheard the seafood buyer of a major restaurant chain wax on about the restaurant's signature dish…a marinated Chilean Sea Bass. Chilean Sea Bass, also known as Patagonian Toothfish, is a large fish found in deep waters in the Southern Hemisphere that for the last 15 years has been the darling of many menus. Impossible to overcook, meaty and mild, this has been a dream fish for many, but now overfished and nearly depleted. We have a long way to go as an industry. 

 
Instead of Chilean Sea Bass, I prefer to use Alaskan Halibut, Black Cod (aka Sablefish), Line Caught Cod or similar mild white fish species.  The best fish is the simplest in my opinion. Here are two of my favorites:

Halibut with with parsley, capers, and brown butter for 4

4 each   6oz (about 190gm) Halibut Fillet, about 1 ½ inches thick
Light olive oil
Salt and freshly ground pepper
4 Tbl  unsalted whole butter
1 each  lemon
2 Tbl  Flat leaf parsley leaves
2 tbl  capers, drained

Method:
1. Pat fillets dry, season with salt and freshly ground pepper

2. Heat a sauté pan over medium high heat, add enough light olive oil to just coat the   pan.

3. Sauté the halibut fillets for approximately 3 minutes on each side.

4. Gently remove the fillets, add the whole butter back to the pan. Let the butter foam  up and lightly brown, then squeeze the lemon into the browned butter, swirl the pan,  add the parsley leaves and capers in one go.

5. Place the fish onto serving plates and divide the browned butter over the fillets   and serve.

Miso glazed Line Caught Cod

4 each   6oz (about 190gm) Line Caught Cod, about 1 ½ inches thick
4 Tbl  White Miso paste
¼ cup  Clam juice or Chicken Stock
2 Tbl  light soy sauce
1 tsp   light brown sugar
2 tsp  white and black sesame seeds 
1 tsp   thinly sliced scallions
1 Tbl  unsalted butter
1 tsp    rice wine vinegar

Method;
1. Mix the Miso paste with the calm juice or chicken stock. Reserve half for later use,  then finish the marinade by adding the soy and brown sugar to the other half.

2. Pour the marinade over the fish fillets and let marinate for 3-6 hours.

3. Remove and pat the fillets dry.

4. Spread the sesame seeds out onto a plate, dredge the fillets top side only into the  sesame, pressing in slightly to make sure they stick.

5. Heat a not stick pan over medium high heat with the canola oil. When hot, sauté the  fillets sesame side first for about 4 minutes on each side.

6. Remove to a warm platter.

7. Wipe the same pan of any excess seeds, then pour the remaining miso into the pan. As  soon as the miso boils, add the butter and rice vinegar, swirling to melt  the  butter and thicken the sauce

8. Add the sliced scallions, divide the miso sauce over the fish and serve.

 What's on YOUR plate today?

A Better BLT

  It’s July and the news is all about tomatoes.  Nothing says SUMMER more than the “fruit disguised as vegetable.” There is no better harbinger of the summer garden than the perfectly ripe tomato, just picked and dressed with a sprinkle of sea salt and fruity olive oil.

The anticipation of the perfect BLT has been clouded by headlines cautioning US consumers to be wary of tomatoes, especially the commodity red round and roma varieties. Marriott responded quickly with confidence in our redundant safe-sourcing protocols, and are ensuring our supply line of tomatoes are only from those growing areas free of any concern. 

In fact, the red round and roma varieties don’t make the best BLT’s.  Making the classic summer sandwich starts with a perfectly ripe heirloom, Jersey beefsteak or Early Girl tomato thickly sliced and topped with generous slices of crisp, just off the griddle smoky cured bacon. For my money, nothing is better than Nueske’s applewood smoked for the perfect BLT. Pile that onto thick sliced toasted sourdough, slathered with a lemony mayonnaise and crunchy lettuce, finish with a liberal grind of black pepper. Simple, perfect, and tastes like summer.

The perfect BLT, for two

4 slices sourdough bread
1 Jersey beefsteak sliced into ¼” slices
1 pinch sea salt (Maldon or other variety)
Black pepper from a grinder
6 slices Nueske’s Applewood Bacon
6 inside leaves butter lettuce, washed and dried
2 Tablespoons mayonnaise
1 Teaspoon lemon juice

Cook the bacon over medium heat in a thick bottomed pan or on a griddle. While the bacon is cooking, slice the tomato and sprinkle with the sea salt and a few grinds of black pepper.
Mix the lemon juice into the mayonnaise while the bread is toasting.
Brush the toasted bread with the lemony mayonnaise, top with the lettuce, then tomatoes, and 3 slices of bacon right out of the pan.  No better way to celebrate summer!

What’s on YOUR plate today? 

What's on my plate today?  Well, now it's a BLT!  Man, I love a good BLT, especially with nice firm tomatoes, well cooked bacon (otherwise it won't break on a bite and you'll drag a whole piece out of the sandwich with you) and, as you say, a LIBERAL grind of pepper.

Frankly, I have never been a fan of the L in a BLT.  The less lettuce in my BLT the better.  When I make them at home, I tend just to make an BT sandwich, leaving the lettuce for my next green salad.

Greg

A BLT is an excellent suggestion for a light lunch on the back deck. I'll take mine with an unpretentious cold Rose from the Cote de Provence!

-Kevin Andrew

The Philadelphia Inquirer reviewed the Ritz Carlton Philadelphia's BLT @ 10 Arts, the new restaurant operated under the Eric Ripert brand.  Read about in Rick Nichols column @ www.phillynews.com

-Deborah Robb

Managing Food Costs And The Backyard BBQ

Food prices are going up around the world. Rice has tripled since the beginning of the year; declining wheat stores have caused pasta crisis in Italy; corn and soybeans have been severely impacted by weather and fuel grain conversions. We hear about this every day and hear the same concerns in every corner of our Marriott globe. Our chefs are doing a great job through this, and we remain committed to our high standards of quality. 

I recently had dinner with some friends at Two Amy’s in Washington DC, a great but loud pizza restaurant. Incredible house cured salamis (Italian cured meats and Salamis) and the best dough in town.  My favorite pizza restaurant…so far.  During dinner and over the din of the dining crowd, the topic came up about rising food prices and what hotels are doing about it. After reiterating our commitment to quality, our supplier relationship strength, and the talent of our best-in-class chefs, my friend asked, “Ok, what are you doing at home”. I thought for a minute and then realized that we had actually changed quite a few things.  With three kids at home, food is a major part of my home budget.

What we do:
Buying what’s in season – Strawberries just arrived in my house last week! Items in season have the best prices and quality.

There’s more to beef than steaks – I usually fire up the outside grill every Sunday in the spring and summer. This year, instead of New York steaks there will be short ribs, all-day-brisket, flatiron, shoulder tender, and many of the lesser known but extremely flavorful cuts available for considerably less money. A Hangar steak and a skilled butcher can convert you from New York’s to the flavorful and tender steak the French have always known and sold as Onglet. Best at medium rare, but cut wrong and you may be chewing for a while! (Hint: Make sure the dividing gristle is removed!).

Planting a bigger garden- This year we have 5 varieties of tomato plants, cabbages, beans, fennel, kohlrabi, beets, carrots, leaf lettuces, peas, and an unknown squash plant coming up. Every year my goal is to get my kids excited about growing their own food,  and understanding that what sits on the supermarket shelves began with its own roots. Still working on that, but my daughter does water the garden for me when I am on the road at least.

Here is a menu and a few recipes for an early summer backyard bargain BBQ:

Menu
Just picked peas and mint

Real new potatoes with garden rosemary

7-hour brisket with rosemary and mustard

Just picked peas and mint
A great way to use two of the easiest things to grow! Pick enough English peas to fill a 3 qt bucket, and a handful of mint. Shell the peas, picking through for any that may be dry; plunge the shelled peas into boiling salted water for approximately two minutes. They should be bright green. Drain and place immediately into ice water. Cool, drain. You should have three cups of peas.

About an hour before the brisket is done, dress the peas with 1 tablespoon chopped mint, 3 tablespoons good fruity olive oil, 1 teaspoon lemon zest, sea salt and a good couple of grinds of black pepper. If you have a few radishes peeking up from the garden, pick those too and toss thin slices of radish through the peas. This is great served at room temperature.

Real new potatoes with garden thyme
I love potatoes, and the many varieties available at local farmers markets are usually great. For this recipe, fingerling potatoes can also be used, but check out what the market has.

2 pounds small variety potato, scrubbed but skin on
3 bulb spring garlic- sliced, or 8 cloves regular garlic-crushed
4 5” branches of thyme, just picked
1 teaspoon ground black pepper
1 tablespoon sea salt
¼ cup good olive oil
1 tablespoon butter

Place all in a baking dish or cast iron skillet. Be sure all the seasonings cling to the potatoes. Cover the dish, and place directly into the BBQ (lid down) over low heat 1 hour before the brisket is done. Let slow bake for 30 minutes, then uncover for an additional 30 minutes, pulled off to the corner of the BBQ. The potatoes should be tender with a crisp skin, fragrant of garlic and rosemary.

Flavor hint: right before taking off the heat, splash a tablespoon of red wine vinegar over the potatoes. The acidity will really enhance the flavor.

7-hour brisket with rosemary and mustard
Brisket is easy, but long, slow cooking is best. Start this in the morning, go to the soccer game, or take a nap, but don’t fuss with or rush this, just let it cook on its own!
One 6-8 pound (2 ½ - 3 ½ kilo) Brisket of beef, surface fat trimmed to ¼”
Salt, ground black pepper
Over medium flame, sear the brisket on all sides until well browned. Season well with salt and pepper
One cup Dijon mustard
2 Tablespoon light brown sugar
6 branches rosemary from the garden,
2 cups onion, sliced
1 lemon, sliced
Optional – 1 beer of choice

Cross two long lengths of foil in the middle. Place the seared brisket in the center. Mix the mustard and sugar together into a paste, and then evenly coat the brisket. Top with the onions and sliced lemon. Bring the foil sides up to cover the package, leaving just a small gap in the top. Place in a rack off the flame of the BBQ grill. With the cover down on the grill, slow roast at approximately 250°F.

Resist opening the package! But do check occasionally to make sure the heat is not too strong from the bottom. Place away from the flame on a gas grill and pull the embers to the other side of a wood or charcoal grill, but avoid placing the foil wrapped brisket directly over the flame.

Let it go five hours, or so. Carefully take out of the BBQ grill and let rest, covered as is for about 20 minutes. Remove from the foil and slice as you wish, scooping up the onions and residual juices as well. Serve sliced with the potatoes and peas, and a decent bottle of pinot noir.

Oh, the optional beer. After 2 hours, make a small slit in the top of the foil and pour the beer in, then cover tightly again.   

Got a great grill recipe for the summer? Send it in before June 1st and we’ll post them here!

What’s on YOUR plate today?

A Green Kitchen

The entire globe will celebrate Earth Day on April 22, 2008. Since the first Earth Day in 1970, a great deal has been learned about the impact we have on our environment. Professional kitchens of hotels and restaurants have an opportunity to positively address this. We are an integral part of the carbon footprint chain, and have collective influence on those that produce, pack, ship and develop food in addition to the eventual disposal of materials used in its service.

In the Marriott test kitchen, compostable and recyclable materials are separated to minimize landfill refuse. Our disposables are compostable corn based products. Tasting spoons and plates go right into the green tub along with any food trimmings. Landfill items are separated from the few things that can’t be composted or recycled. This initiative really took hold in 2001 when longtime Test Kitchen Operations Manager and Chef, John Brunski, took on the challenge. John’s summer garden produces incredible heirloom tomatoes and vegetables, grown purely organically. His passion for organics resulted in a kitchen with a carbon conscience.  Nearly 30 years ago when I worked in Hawaii, we separated all of our food waste to trade to the local pig farmer for 2 luau pigs each week. We didn’t call it eco-friendly then, but in hindsight it was the ultimate gesture of resource management!  

Our hotel kitchens are turning green. The JW Marriott Grande Lakes chefs of Melissa Kelly’s Primo restaurant tend to their onsite organic vegetable garden, and the hotel’s kitchens separate all compostable material. We are addressing the energy used in our stoves, ovens, and grills through managing them based on when they are needed. An oven fired up at 3 and not used until 6 is three hours of energy with no return on investment. More energy efficient and quicker recovery technology is retooling how kitchens are designed. Low temperature, higher humidity ovens like the programmable Combi-ovens and C-VAP cook-n-hold ovens not only save energy, but cook food with with accuracy and flavor.  Building in the necessary space for waste separation bins in kitchen design is also critical for any serious effort to succeed. More importantly though less acknowledged, is the fact that better food production management produces less waste. It is estimated that 20% of the entire carbon footprint of food is wasted due to spoilage and over production throughout the food chain. Think of that next time you make dinner at home, or go to the grocery store without a list!

I am challenging our chefs to look each day at ways we can better conserve and be responsible stewards of our environment. Reduce, Recycle, Reuse. A good slogan, but real things we can do in our global effort of just making great food.  

What’s on YOUR plate today?

Heirloom Tomato Panzanella

Serves 4

4 Large Heirloom Tomatoes (about 3 ½ pounds)
(Suggested varieties Boxcar Willie, Aunt Ruby's German Green, Brandywine OTV, Stupice, Black Krim, Juan Flamme) Cut into Large cubes 

1/2 Pound-Country Style italian Bread, crusts removed, cut into 1” cubes
1 Cup-Thinly sliced Red Onion
2 Tsp.-Garlic, minced
1/4 Cup-Red Wine Vinegar
1/2 Cup-Extra Virgin Olive Oil
1/4 Cup-Basil, rough chopped
1/4 Cup-Italian Parsley, rough chopped
Salt to taste
Ground Black Pepper to taste

Procedure:
Combine tomatoes, bread, onions, and hebs.
Whisk together the garlic, vinegar and oil.  Pour over the tomato salad and let sit for 15 minutes. 
Add the basil, salt and pepper.  Toss to combine.  Serve.

 I would like to applaud you and Marriott on all of the efforts to go green in the kitchen.  My family has certainly made an effort to do the same, and we eat as much organic produce and meat as possible.  It is nice to know that when we travel we can keep it up and eat organic on vacation.

On a different note...have you ever thought about adding more Gluten Free items to the menus nationwide?  Celiac's disease is so widespread now, that I among many friends and family would appreciate if hotels would add Gluten Free items to the restaurant menus and room service menus.

Thank you for all that you do!

-Christina

 

Spring Asparagus Recipes in Marriott's Test Kitchen

  April is here, and with it the thaw of a Washington winter first shows itself in the stalls of the local farmers’ markets in the guise of tender shoots of asparagus. Later in the season, asparagus needs to be peeled of its woody layers, but this time of year all you need is a pot of boiling salted water or a bit of olive oil and a grill. 

Asparagus is best when done simply, and in the test kitchen we try to keep things simple. A simple grilled asparagus with brown butter vinaigrette and poached egg makes for a great appetizer or side accompaniment to any dinner. Feeling a little adventurous? Try it with a Fried poached egg for a textural twist. The asparagus-fennel salad with pecorino makes a fantastic light lunch. Asparagus is available year round, but at its best in spring. Try these recipes from the test kitchen for a great way to welcome Spring.

Grilled Asparagus, Poached Organic Egg, Brown Butter Vinaigrette, (for 4)
1 Pound Asparagus, trimmed
2 tsp olive oil
Sprinkle of salt and pepper
4 each large eggs, Organic cage free
4 ounces whole butter
1 shallot minced
3 tablespoons white wine vinegar 
1 tablespoon lemon juice, fresh
1 teaspoon olive oil
1 teaspoon chives, minced
Salt and fresh ground pepper

• Heat a gas grill or overhead broiler. Toss the asparagus in the olive oil and salt and pepper. Grill or broil the asparagus 3-4 minutes or until just tender. Remove and keep warm on a serving tray.
   
• Meanwhile, place the butter in a sauce pot over medium high heat and bring to a simmer until the foam has risen and receded and the butter is browned (It should smell remotely of hazelnuts.)
   
• Place the shallot, vinegar, lemon juice, and olive oil into a bowl. Heat the vinegar mixture over low heat or in a microwave to bring just above room temperature. Remove, whisk in the browned butter slowly to make a smooth dressing, add the chives and season with salt and pepper. 
   
• Bring ½ gallon water to a simmer. Add a tablespoon of salt and a teaspoon of distilled white vinegar. Poach the eggs until the just whites have set. Drain and top the asparagus with the still warm egg. 
   
• Pour the warm dressing over the asparagus and serve immediately, though your guests may not give you the chance to get it to the table!

Alternative suggestion: Asparagus with a crisp Fried Poached Egg

• Poach the eggs as instructed but place immediately into ice water. 
   
• Cool, carefully drain and place onto a plastic lined plate. Place the eggs into a freezer for 15 minutes to make them easier to handle. 
   
• Prepare a breading mixture of separate seasoned flour, 3 parts whisked eggs 1 part milk, and fine bread crumbs. 
   
• Take the heavily chilled but not yet frozen eggs from the freezer, pass each one carefully first through the flour, then the egg mixture, and finally the bread crumbs, coating each well so that there are no cracks. Place back into the refrigerator. At service time, heat 1 inch of salad oil or light olive oil until shimmering. (Hint: a drop of water should sizzle and evaporate on contact if the oil is hot enough). 
   
• Gently lower the breaded eggs into the oil, frying 1 ½ minutes on each side until golden brown. Scoop out with a slotted spoon, drain briefly and top the asparagus with fried poached egg and the brown butter vinaigrette. 
   
• Serve immediately and watch as your guests marvel at the soft poached, crisp fried egg!

Asparagus- Fennel Salad with pecorino for 4
½ pound asparagus – green and white if available
1 medium fennel bulb
1 vine ripe tomato, sliced into thin strips
½ cup extra virgin olive oil
4 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 basil leaves, rough chopped
Salt and fresh ground pepper
1 head bibb lettuce, washed and torn
1 head frisee or baby red oak, optional, washed and torn
4 ounces pecorino, shaved

• Blanch asparagus in boiling salted water, cool immediately in ice water. Drain and slice into 2” bias slices. Cut the fennel bulb in thin cross slices, place directly into ice water to crisp the fennel.
   
• Make the dressing: whisk the vinegar and mustard together, then slowly whisk in the olive oil. Add the basil, season with salt and pepper.
   
• Drain the fennel. Mix the fennel, asparagus, and tomatoes with the dressing. Divide the lettuces onto 4 plates; top each generously with the dressed asparagus.
   
• Sprinkle with the shaved pecorino and serve, ideally with a loaf of crunchy artisan bread.

What’s on YOUR plate today?

...I've been looking for a great fried poached egg technique for awhile..and this
is great!

Thanks!

-Dave

A Chef's Tour of Boston

Each year since 1998, Marriott and Renaissance Hotels nominate their chefs for the Award of Culinary Excellence, an internal company award based on creativity, overall dining, leadership, training of others, measured improvement, and personal development. The Chefs of the Year are the two highest scoring chefs. If you are at the Hanover Marriott in New Jersey, stop in and say hi to Philip Medora, the Marriott Chef of the Year. While in Boulder at the Renaissance Suites Flatiron, Alexander Porter, Renaissance Chef of the Year, will show you why his Flatz Restaurant has been such a local favorite!

Mid-September is a perfect time to visit Boston, and what better time for the Award of Culinary Excellence-winning chefs to see this beautiful city!

Our trip began with a New England reception on the fifth floor of the Boston Marriott Long Wharf, overlooking Boston Harbor. Chef Joe Chaves presented Wellfleet oysters with cranberry vinegar mignonette, crispy seared scallops, classic chowda’ (a great New England Clam Chowder– thick and creamy with loads of clams), tiny Dutch ovens filled with a personal sized Yankee pot roast, and a fantastic two bite Boston cream pie.

For those wishing for a little taste of Boston, make a big pot of Joe Chaves’ excellent Boston Clam Chowder. Just follow the recipe below!

Too much to write in one blog, so I will save the details for later of our farm visits and finale…an incredible 11 course final dinner at Arrow’s Restaurant in Ogunquit, Maine.

Boston Clam Chowda’

Ingredients for 1 gallon

2 slices applewood bacon, chopped
¼ cup clarified butter
¾ cup flour
½ gal milk

2 tbl butter
2 cups onion, diced
1 ½ cups celery, diced
1 tsp garlic, chopped
½ tsp thyme leaves
1 qt clam juice
2 lbs chopped clams (about 1 ½ pint by volume)
¼ tsp ground black pepper
1 tsp sea salt
2 tsp Worcestershire sauce
½ tsp Tabasco or hot sauce

1 pint heavy cream
2 tsp parsley, chopped

Preparation:

1. Render the diced bacon until crisp.  Remove and reserve on an absorbent cloth for later use.
 
2. Add the clarified butter to the bacon fat.  Add the flour, mixing well. Cook the flour/butter mixture over moderate heat, making a roux. Stir often.

3. Separately heat the milk, but do not boil.  Add the hot milk to the flour mixture, whisk vigorously. Simmer over moderate heat for 15 minutes.

4. In a thick bottomed pot, melt the butter and sauté the onion, celery, and garlic 4-6 minutes.

5. Add the potatoes and clam juice, bring to a slow simmer until the vegetables are tender.  Add the tabasco, Worcestershire, salt and pepper.

6. Add the clams and bring back up to a simmer,

7. Add the thickened milk to the clam/vegetable mixture. 
 
8. Heat the heavy cream and add to the soup base with the chopped parsley. Season to taste with more salt and pepper if necessary.

What’s on your plate today?