Lisa Shock

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About Lisa Shock

  • Birthday 03/04/1961

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    Phoenix, AZ

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  1. I do, both work and home kitchens are/were small and cleaning as I go (especially the counters and cutting boards) help prevent cross contamination. I have always enjoyed knowing that the pots and pans were clean by the time it was time to eat. I gained more expertise when I attended culinary school -I used to pretend that I was in a competition and being watched or on camera and just trained myself to clean efficiently while cooking.
  2. Yeah, that's why I had been holding onto hope for the grill inserts
  3. Ok, so the inserts don't work very well. The one takeaway message I get from the article is that there's still a lot of room in the market for innovation. That, and maybe building a permanent oven with bricks, etc. might not be such a bad idea...
  4. Red wine suggestions needed

    A pink lambrusco (not the super cheap stuff, more like $12/bottle) would work well. It tends to be less sweet than the red or white versions. I'd also consider a vinho verde or albarino.
  5. Chocolate Mint Ice Cream

    How about a different texture, like serving with nuts on top, or with a crisp cookie -maybe even making an ice cream sandwich...
  6. I think I'd prefer one of those inserts for a Weber grill instead.
  7. You know, the dish is a braise -the sort of treatment that makes meat very tender. I am thinking they just cut up the pieces to save a little money (and keep the bone in to make it look like more food) because their menu states that every main dish they make serves 2. So, instead of a couple of thighs per person, they probably cut them into thirds and then serve 9-10 chunks instead of 12. (that and the mystique surrounding bones and their supposed flavor enhancing properties) Overall, it's probably best to use whole thighs. I only suggested cutting them into thirds to mimic the restaurant. Whole thighs will braise nicely, and work well.
  8. Mississippi Delta Tamales

    When I catered, we just made them and kept them in a perforated hotel pan set in a warming unit that had water in the bottom. We'd place a clean, wet side towel on top of the tamales to help keep them moist. The trick was making sure the temperature was as low as possible, while still being in the safe zone. -And making sure they were not overcooked when initially cooked. Carryover cooking can be a big issue here, with a large mass of food. Use a thermometer. Some places buy the tamales cold and then heat and store on a steam table for service. Sauce can be held in a warmer and ladled out as needed, you can always mix it up with a cold sauce (crema or queso based) squirted on top of the warm sauce.
  9. My local Korean market sells dark meat chicken that is bone-in but cut into smaller sections, about 1"-2" long. I'd look for that, or ask a butcher to cut thighs into thirds, bone-in. You can do it at home, but, it takes a sharp cleaver and a strong arm to cut the bone. HERE's a different recipe, one aimed at showing how some restaurants make the dish. -It has a lot more vegetables in it, so it looks better to me. Even if you do not make the recipe, I think the video is worth watching. Especially the part where he cooks down the tomato in the fat. (which causes it to change color from a bright red to a brownish color)
  10. Upon review, I'd simmer it for a bit (15 min) after adding the tomatoes and before adding butter, just to cook down the tomatoes a bit. Be warned, I tend to like my tomatoes less cooked than many people. -I do not simmer sauce all day, for example. And, @Thanks for the Crepes is correct, this is supposed to be a rustic hunter's dish nothing fancy. Before reading this thread, I had only ever seen it made with bone-in, skin-on chicken -a whole one with all the parts. (well, that and the time I saw it made from rabbit) HERE's a link to some Italian TV personalities making it. As I watch them, I am struck by how the thigh, viewed from the end appears to be some sort of roll. Are you sure what you had wasn't just a bone-in thigh? Honestly, doing the whole rolling procedure will not add any flavor to the dish. It will just result in really uniform pieces of chicken. And, by not using the skin (and to a lesser extent the bone) you will lose the gelatin which would normally be in the sauce, giving it a rich, thick, silky mouth-feel. I'd try Crepes' recipe first. HERE's the restaurant's Yelp page, which has another image of this dish -this time with a lot more mushrooms. Still difficult to see the chicken, though. The main reason restaurants don't give out recipes is because people don't realize how different restaurant cooking is compared to home cooking. They par-cook then chill dozens of ingredients along with prepping raw foods (like mushrooms) -all in anticipation of order which may or may not come. You can wind up making one plate of lasagna, or 56 plates of it. -And they all have to be identical. (customer service and your account both demand this) So, for a typical restaurant, they have some chicken marked off on the grill but mostly raw, several tubs of sauces simmering in a warmer, a big tub of chilled caramelized onions, and a mini salad-bar's worth of diced and sliced raw items. (plus spices, jarred condiments, pickles, etc.) Most of this stuff can be used tomorrow if no one orders it today. Anyway, your 'recipe' can't really be real because it would take them more than an hour to serve someone after an order is placed. So, they are using shortcuts. They probably pre-cook mushrooms and have them waiting chilled in their own juice. Same with caramelized onions. Since they toss red sauce on almost everything, there's probably a giant pot of it simmering away on the stove or in a warmer. This works great when managing 300 covers a night, not so well in a home kitchen where you are serving a MUCH more limited menu for any given meal. I suspect they just use rolled meat because it probably appears in several other dishes they serve, not because it improves anything. And, this dish was never really designed as a restaurant dish it's more of a homemaker dish or hearkens back to the days before restaurants when an innkeeper's wife might share the family dinner with people paying for rooms.
  11. Butter has emulsifying properties if it doesn't get too hot and break. That's the basis of sauces like beurre blanc. For rolls, take the raw thighs and pound thin between layers of plastic wrap or wax paper. (like you would with breasts for making piccata) For smaller rolls, cut in half. I wasn't that clear about what was inside the rolls, as you mention rib bones being there. If there are chunks of chicken wrapped inside, brown them before rolling. To roll, I'd set up the thighs with the smooth side down, irregular side (what used to be next to the bone) up. Season the top with salt and a little minced garlic. Place whatever is going inside on the top. Get out some twine, leaving it on the roll. Roll up each roll and tie with twine moving from each one to the next, keeping the twine intact and only cutting it when you are done. Tie the two ends together, this will wind up looking like a wagon train pulled into a circle for the night. Dredge in flour, brown in oil or butter, broil a little longer for extra browning, pull out of broiler and add stock, salt & pepper, and parsley. Carefully simmer on the stovetop until the centers of the rolls get to 165°. Mix with the mushroom/tomato mix, mount with butter and serve.
  12. Is the place dinner only, or lunch and dinner? If it's dinner only, make small batches in anticipation of seating times. If the doors open at 6, make a small batch at 5, then a larger batch at 6 for the 7pm crowd, then small batches at 7 and 8. Much can be pre-prepped and kept separate, like diced fresh chiles can be kept in a tub for up to 5 days in the walk-in. Cilantro can be minced in advance, and shrimp can be cleaned and stored by itself. IMO, the only part that needs to be done ala minute would be the lime juice. Earlier in the day, I'd take 4 (or more depending on how many waves you want to make) half sheet pans and put small tubs and the serving bowl on them with all the ingredients pre-measured and ready to go, plus the number of limes needed. This way, even a server could grab a tray, squeeze the limes, and dump everything in a chilled bowl and put it back into the walk-in or in a cold display up front. I'd also hype the dish on the menu as freshly made in limited quantities, urging guests to get it when offered because availability may be limited. I'd also get the servers to hype it a bit, whether it's a fresh batch ready to go, or golly, I'm sorry you just missed it.
  13. Mushrooms make brown sauces. Not an enigma. One day, try sauteing a few then making scrambled eggs with them in the pan. The eggs will be dark brown, almost black-ish. Modern chicken won't be tough, any part, unless it's cooked at too high of a temperature. If you're serving tough chicken thighs, you need to re-calibrate your kitchen thermometer. In this recipe, it's key to not allow the chicken to get hotter than a simmer, ideally no hotter than 165°F. You can use almost any chicken parts, with or without skin (skin will be flabby), bones or no bones. Restaurants often use dark meat, it has more flavor and is more flexible in terms of temperature ranges. Thighs generally have two strips of fat which are easily trimmed off. Gristly tendons are more commonly found in legs rather than thighs. I believe the sentence about browning under the broiler should be prior to the addition of liquid to the chicken. Don't scrimp on mushrooms, they define this dish. In Italy, it's traditional to use several kinds of mushrooms in it. The only change I would make to the recipe would be to start the tomato sauce by caramelizing the onions with salt in a little oil (this takes about a half hour), then add the mushrooms, salt and cook for a minute or two, then lower the heat to low, deglaze with a glug of marsala, allow the alcohol to steam off, then add tomato sauce (I would prefer to add peeled diced tomatoes rather than a pre-made sauce, even if the sauce were homemade.) and mount with butter and immediately mix with chicken & its liquid. Other than that, take a look online. It's a simple dish, Epicurious has a good recipe, so do Jamie Oliver and Delia. HERE's Martha showcasing Eleanora Scarpetta making her version.
  14. I just thought of a solution that would eliminate the solid butter issue: Make the brown butter with extra milk solids, strain through a fine strainer or several layers of cheesecloth, retaining the solids. Place in a large bowl, at least twice as large as needed for the solids. Add enough vinegar to cover the solids by at least an inch. Stir at room temperature for a few minutes. -The solids want to remain at the bottom, but, you want to wash them all with vinegar. Refrigerate for a couple of hours. Remove any lumps of butter floating on the vinegar. Puree and use as needed. OR Strain again, puree solids, and make dressing with fresh vinegar. I have not done this. I am torn between suggesting using cheap white vinegar for the wash (and disposing of it) and, using the vinegar you intend to make the dressing with. With the cheap vinegar, you could keep a big container of 'pickled' solids in the fridge for quite some time at a low cost. Using the pricier vinegar has fewer steps and, perhaps the browned bits flavor the vinegar. But then, maybe you don't want browned bits flavored acid, maybe you want something fresh -then the draining (and perhaps use in another application) makes sense.