<![CDATA[full flavor - Blog]]>Wed, 21 Feb 2018 00:43:42 -0600Weebly<![CDATA[Espresso Rub for beef]]>Tue, 16 Feb 2016 02:22:59 GMThttp://smculinary.com/1/post/2016/02/espresso-rub-for-beef.htmlFirst used when I worked at the Hanover Inn in Hanover, NH, this rub has made it on the menu of every place I have worked since.  This is a great go-to spice rub for bold, flavorful meats…I prefer to use it on whole roasts rather than individual portions.  However you choose to use it, do resist the temptation to make a batch ahead of time.
  • 1 Cup Fresh Ground Black Peppercorns
  • 1 Cup Fresh Ground Espresso
  • 1/2 Cup Dark Brown Sugar
  • 1/4 Cup Smoked Salt

Mix all the ingredients until well blended.  Rub evenly over entire piece of meat.  Let the rub rest on the roast for at least an hour to allow the sugar and salt to react to the product.  However you finish your product, use high heat to help form a nice crust.


<![CDATA[Recipe Journals]]>Sun, 24 Jan 2016 04:33:52 GMThttp://smculinary.com/1/post/2016/01/recipe-journals.htmlSince culinary school, I have been keeping a notebook, many notebooks at this point, of recipes, proportions and food combinations that I found useful.  If you were to look at my notebooks you would know that you reached a particularly successful recipe by the appearance of the page.  If the page had side notes or indiscriminate food stains clouding notes, then you will know that page was referenced often.  As a young chef, I was very possessive of my notebook;  never leaving it unattended.  Nowadays, I am happy to share the contents…I usually have to translate though.
Up until this blog, these notebooks are as close to a diary that I have every known.  The pictures below are from a menu brainstorming session most likely while sitting at the bar after service.  Those times after service, when the area chefs would get together to talk shop with whoever hadn't managed to leave, were always very special to me.  Regardless of rank or pedigree, everyone was equal.  I miss moments like that the most.