Archive for the 'Podcast Notes & Recipes' Category
Celebrating the Fourth of July!
Don’t Burn the Brats, Char the Chicken or Scorch the Steaks! Make your backyard barbeque the best by listening to Chef Marc Vogel as he chats with KGO (ABC 810AM) Radio hosts “Greg Jarrett” and Chris Petcher.
Chef Marc Vogel answers Listeners Questions About Cooking On The Fourth of July. Below are examples of what you’ll find in this podcast!
• It’s last minute, is it really easier to run to the store and buy hot dogs and burgers or is it as easy to cook other things?
• Need Tips for a better burger?
• Cooking on real wood, charcoal briquettes or cooking on gas?
• How much fire do you need?
• Can you brine beef?
• Timing your Tri-tip: Do you keep the lid on? What’s the best way to do it? What’s the right temperature? When can you cut it?
• How do you deal with flare ups?
• The truth about “Costco” meats.
• Cooking with your “Weber Grill” — listen in and you’ll get some great tips!
• Can you taste the difference? Marc is asked about “Traeger Pellet Stove”
• Does “Howard Stern” love Chef Marc? Listen in and find out.
• Cooking Methods: Direct Heat versus the Indirect Heat
• BBQ Sauces! When do you baste/sauce the meat?
• “Kansas City Society” Dry Rub!
• Parboil your ribs?
Chef Marc answers these questions, so listen in and have yourself a wonderful 4th of July!
Happy Independence Day,
Chef Marc
Standard Podcast (MP3): Play Now | Play in Popup | Download
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1. Cut the four joints off the turkey, the two wings and the two legs at
the joints, you can feel the joint. Your knife will glide through the
joint, if you are fighting it, you are probably cutting bone. Readjust your knife
so that you just cut through the joint.
2. Next, cut through the leg and the thigh joint, giving you a total of six
pieces: two wings, two legs and two thighs. You can also split the wings.
Always cut parallel to the bone on the thigh meat and cut the leg downward
by holding the leg straight up with the small end of the bone in your hand
as you cut down towards the thick meat on the bone.
3. Cut the breast off by sliding your knife all the way down on the
backbone and take the complete breast off of the turkey. When the breast is
off you can slice it on a bias from the small end of the breast, at 45
degrees.
Follow this on both sides of the breast and you will have your turkey carved
in no time. Save the bone for the turkey soup.
Best, and let me know how your new carvings are doing.
Marc
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Leaving Sicily, Chef Marc Vogel joins Stephen Mathew’s aboard “Yellowdrama” where they sail the azure Aegean and make landfall on the spectacular volcanic island of Santorini, Greece. Here Chef Marc, with friends Ari and Stephen, pay a visit to one of Greece’s best restaurants, “Selene.”
Santorini Sunset
Santorini Sunset Cruise
Every April through October since 1986, Selene’s owner Yiorgos Hatziyannakis and his wonderful staff delight gastronomes from around the world with an intelligent and inventive menu of locally sourced bounty– seafood, game, vegetables, artisanal cheeses and wine.
Santorini salad with mini tomato, cucumber, caperleaves, fresh goat cheese, and rusks of barley bread.
Sea urchin salad on artichoke heart and “fava” (yellow split peas)
Aside from scrumptious and traditional spinach and eggplant dishes, visitors to “Selene” can taste Hatziyannakis’ innovative use of fava beans and chickpeas. While broad beans have been been used in the eastern Mediterranean diet since at least 6000 BC, at Selene you will find that 8000 years has been sufficient time to innovate. For some of Selene’s tips on how to cook Fava, including recipes for “Fava Fritters in a Caper-tomato sauce,” download the recipe here (coming soon).
Listen in as Chef Marc takes you on a SonicTaste tour of Santorini’s “Selene”
Selene– Santorini Greece
Owner: Yiorgos Hatziyannakis
Fira - Santorini
tel.+30 2286022249
fax.+30 2286024395
e-mail:selenegr AT otenet DOT gr
Standard Podcast (MP3): Play Now | Play in Popup | Download
Posted by Chef Marc in Podcast, Podcast Notes & Recipes, Restaurant Visits | 3 Comments »
Chef Marc visits with Gene Burns on “Dining Around” aired on KGO Radio. From Hong Kong to London to Greece and Brazil they talk about Marc’s Culinary Adventures around the world. They also talk about the Holiday party at Gene Burns house where Marc prepared a paella. Listen in for tips on preparing a perfect paella! They also talk about high heat cooking both your holiday turkey as well as prime rib. It’s holiday time– so make yours special by listening to this podcast! Duration: 12m43s
If you’re interested in making a Paella, check out the recipe below:
Paella (pronounced IPA: /pa’eʎa/) is a rice dish, originally from Valencia, where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients.
The name paella is the word for “frying pan” in Valencian (from Latin patella); however, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish.
Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.
ChefMarc Vogel’s PAELLA
Serves 4
Ingredients:
4 Lobsters
2 Oz. Olive Oil
1 Onion Peeled and chopped
1 Tbs. Garlic Chopped
2 Oz. Red Bell Pepper Dice Medium
2 Oz. Green Bell Pepper Dice Medium
8 Oz. Paella Rice or Long Grain
4 Cups Fish Stock
1 tsp. Saffron
1 lb. Peeled and deveined large shrimp
1 lb small clams
2 lbs Mussel, Scrubbed and Cleaned
1 Pc. Scallion Chopped Fine
1 Cup Tomato Diced Medium
1/2 Cup Chopped Parsley Chopped Fine
1/2 Cup Dry White Wine
1 Tbs. Lemon Juice
1 Tsp. Lemon Zest
1 Tsp. Orange Zest
1/4 Cup Fresh Green Peas
Method:
1. Boil the lobster for 5 minutes in rolling boil with 2 tbsp salt. Remove the lobster and reserve.
2. Add the Olive oil when pan is burning hot, add onion, garlic, peppers to the Paella pan and cook for few minutes
3. Add the rice, saffron, fish stock bring to a boil.
4. Cover and place in an oven at 375F cook for 15 minutes
5. Add the shrimp, clams, mussels, cooked lobster cover and cook for 10 more minutes
6. Add the lemon, Lemon zest, orange zest, peas, scallion, tomato corrected seasoning with salt and pepper.
For those of you wanting more information on my 48″ Paella pan set-up; check back here soon. I’ll be posting information on that pan soon!
Thanks and Happy Holidays to YOU !!!
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Chef Marc’s Prime Rib Roast
Serves 10-12
1 (8 lb) prime rib or standing rib roast
½ cup olive oil
½ cup herbs de Provence
2 tbsp Freshly Ground pepper
Salt and pepper TT (to taste) after cooking
Completely dry the meat with paper towels and brush olive oil over whole roast.
Rub with herbs de provence and black pepper, place on a rack in a pan.
DO NOT USE ANY SALT AS THIS WILL BREAK THE MOISTURE BARRIER AND YOUR FLAVOR WILL GO AWAY AS STEAM. Place the roast on rack, fat side up. Make sure the beef does not touch the pan. This will make the roast boil instead of roast. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 475 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium, or approximately 12 to 15 minutes per pound. Check after 1 hour and 15 minutes. Remove from oven and let stand 20 minutes before carving. Save the pan drippings and deglaze with Madeira or Marsala. Build gravy from the dripping. Season to taste with salt and pepper.
Using a sharp carving knife, slice meat between the ribs for serving.
Prep time 10 min
Cooking time 2 hours
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Tips for listening: To open the MP3 files directly in your web browser, simply click the appropriate link or song title below. To transfer the file to your computer instead, for later listening or reading, right-click (Windows) or control-click (Macintosh) on the link, then choose “Save” or “Download” and choose a location on your computer to save the file. Your computer needs to be able to play MP3s. Most can, but if yours cannot read the file, try downloading QuickTime or iTunes (both available for Windows and Mac). Tips for subscribing: If you have iTunes, the easiest way to subscribe is to click the Subscribe link: 
, which should open iTunes and take you directly to my podcast page in the iTunes store. Then click Subscribe there to start getting the songs for free. Otherwise, you can search for “Culinary Adventures” in the iTunes store’s Podcast directory and subscribe that way. Finally, you can click and drag the orange and grey “RSS Podcast” button 
or click-and-drag the address http://chefmarc.com/podcast/index.php/category/podcast/feed/ to your iTunes window (or other podcast subscription program).
These concise instructions borrowed from Derek Miller in Canada. Thanks Derek and keep up all your great work. I enjoy your podcast 
Posted by Chef Marc in Blog Post, Podcast Notes & Recipes | No Comments »
Serves 6.
INGREDIENTS
6 cups Leftover turkey with small morsels to chunks of white meat
5 tbs. butter
3/4 cup chopped onions or Shallots
4 cups sliced mushrooms
3 tbs. flour
2 cups half-and-half
1/2 cup dry white wine or sherry (optional)
1 1/2 pint sour cream
Cooked wide Pappardelle or bow tie pasta of Choice
METHOD:
1. Pull cooked turkey off of the bone and cut or chop into chunks.
2. In a large skillet over medium-high heat, melt butter and add onions/shallots and mushrooms. Sauté 2-3 minutes until onions become clear.
3. Add flour and continue to cook another 3-4 minutes.
(Note: mix the flour with 2-3 tbsp of cold water prior to adding to mixture, this will take the lumps out)
4. Slowly pour in half-and-half and wine, stirring well to prevent any lumps from forming in the sauce. Reduce heat to medium-low and continue to cook until mixture thickens.
4. Gently fold in sour cream and serve over Pappardelle, fettuccini or bowtie pasta. You may also serve it over steamed rice.
SHOPPING TIPS:
USE THE BEST MUSHROOMS:
John and Toby Garrone’s Far West Funghi has an amazing selection of seasonal mushrooms that you can find in San Francisco’s Ferry Building Marketplace. Far West Funghi is a member of CUESA, the Center for Urban Education about Sustainable Agriculture.
USE THE BEST BUTTER, SOUR CREAM & HALF-AND-HALF:
If it’s organic, don’t panic! Because Clover Stornetta Farms does it right, I have to give them the nod.
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