Tag Archives: chef

White Wine lemon Butter Sauce By: Matt

Spring and summer time is here. That triggers thoughts of fresh fish with a lite touch of a great lemon butter sauce. I’m not talking about that slice of lemon and pad of butter over seared southern flounder or shrimp. When i see that It reminds me of my mom’s lemon butter tilapia. I could hear her saying “Matt look at my fancy fish dish I made.”  With that being said this ain’t your mom’s lemon butter sauce.

Now, Let’s get to it!

ingd lemon butter 231

 

1 ½   cups white wine * Preferably a dry white wine*wpid-IMG_20140323_021941.jpg

2 bay leaves (optional)

8  each whole pepper corns

3 sprigs/steams of fresh thyme

1  each lemon   *Cut in half, squeeze the juice in the pot*

8 cloves garlic *crushed*

1  shallot *rough sliced*wpid-IMG_20140323_114037.jpg

¾ lb. unsalted butter cut into cubed pieces *if it is salted keep that in mind when you add salt TT at the end*

TT kosher salt TT=To Taste

Yields – 1 1/2 cups of sauce

1.  In a small sauce pot add all ingredients except the butter.

2.  Let this simmer on the stove top *medium/high heat* What we are doing here is cooking out alcohol and reducing the wine while still capturing the other flavors of the shallots and garlic, and herbs.

3.  When it is reduces to about 90% *you can see the bottom of the sauce pot*, turn yourwpid-IMG_20140323_113826.jpg stove to low heat

4.  Add the chilled cubed butter a little at a time while whisking vigorously.

*DO NOT STOP WHISKING WHILE ADDING THE BUTTER, OR ELSE YOUR SAUCE WILL BREAK*

Take off the heat when all the butter is incorporated. Add Salt TT, and then strain the sauce. There you have it, your very own White Wine Lemon Butter Sauce. You can hold this on the stove top in a warm spot so your sauce does not turn into a soft butter state.

Enjoy this with anything from Lobster, Sea Bass, Tilapia, to Seared Chicken, or over top of asparagus and Broccolini.

Attention: Did your sauce break? It’s okay, it happens to the best of us.  No worries, it will still be tasty. It may not be visually appealing but don’t worry, try it again.

Trouble shooting:  Make sure the pot is not to hot when adding butter. Make sure you are constantly whisking when adding butter. Make sure you have the liquid is reduced to about 1/4 of an inch.

Keep Cooking!!!

The Taste Tester – By: Matt

As a Chef, Taste Testing is huge! But just because these are Taste Tests, doesn’t mean they should go unnoticed in a chef’s diet!  Of course if one of my cooks ask me to try a dish or sauce they’ve conjured up, it’s a simple yes, no questions asked!  Naturally, I taste a countless number of creations every day! From a simple bite of pepper corn saute, a spoonful of fresh Pico de Gallo, to the salty, deliciousness of a buttery-egg yolk Hollandaise sauce (that you know would be delicious on that carb loaded biscuit).  And it begins!! I dip my spoon in…  The first bite, delicious.  I take another to be sure.  Delectable!  I reach in for thirds….  Then suddenly I hear, “DON’T DO IT!”.  My brain has brought my stomach back to reality! I regretfully lay my spoon aside.  But alas! I conquered that hurdle!  I didn’t let myself overdo it!

Glass Holl day

After many observations, it comes down to this, a chubby Chef does a ton of Taste Testing! HAHA! But really, after watching all the Taste Tests my past mentors did in one day, it was almost like they were eating a small to medium sized portion meal!  In my kitchen, there are always those days when the chicken salad or Chef’s soup tastes just right, so you have to keep Taste Testing it.  Well I like to call that Grazing! If you get spotted grazing multiple times a day you’ll likely be called a goat, cow, piggy or pretty much any farm animal name!

The list below contains some of the saute station items found in my kitchen.  It is one out of five stations that would be regularly “checked” by Chefs for quality.  You guessed it, that means lots of Taste Testing!

Taste test clip 1

As a Chef, it is my responsibility to eat!  Plain and simple. But it is also my responsibility to myself to not overdo those Taste Tests and to be mindful of what I’m putting into my body!

By incorporating these food intakes into my diet plan I can keep tabs on how they affect my body. So to all the Chefs out there trying to stay healthy, fit, and live well, think before you repetitively Taste Test that Demi Glace or that succulent Pork Belly!   Save some room for those fresh strawberries! Remember, they may just be Taste Tests but they all add at the end of the day.