Author Archives: NoshableNotes

About NoshableNotes

We visit YOUR favorite restaurants, to make YOUR favorites dishes! Mmmmmm! ~ "Now that's Noshable!" ™ Copyright XBMD Designs (Media) LLC.

Episode #5 How to Make Okonomiyaki with Chef Matt Cranert

Posted on by
Reply

How to Make Okonomiyaki with Chef Matt Cranert

CLICK HERE TO WATCH EPISODE #5

Produced by XBMD Designs & Media

Creator/Producer Adhrucia Apana

Videography by Mychel Fox

Edited/Sound Production by Joshua Dean

Music by Faux Frenchman www.fauxfrenchman.com

Logo by Dave Sanders Jr.

Special thanks to the staff and owners & management of Quan Hapa:  Duy & Bao Nguyen, David Le, & Billy Grise

~ Quan Hapa ~ 1331 Vine St
Cincinnati, OH 45202~ 

~ www.quanhapa.com ~

~ For reservations call: 513-421-7826 ~

Materials:

Mixing Bowl

Whisk

Cup measure

Tongs

2 medium size frying pans

Heat Resistant Spatula

 

Ingredients

2 Eggs

1 cup “All Purpose Flour”

1/2 cup water

1/2 Head of green cabbage (or 1/2 cup chopped cabbage)

Kosher salt

Ground black pepper

4 Tbsp Bacon fat (Butter can be substituted)

Japaneese Mayo or Kewpie (Buy here)

Okanomiyaki Sauce (Japanese Worchester)

 

Recipe:

1) Start by mixing 1 cup  of “All Purpose Flour” & 1 egg in a bowl with a whisk.

2) Add ½ cup of water as you combine egg & flour while stirring.

3) Core your head of cabbage and slice ½ a cabbage head long ways (about 1/2 cup).

4) Toss ½ cup of chopped cabbage in bowl with the Egg, Flour, & water mixture till evenly coated using a pair of tongs.

5) Add 2 pinches of Kosher salt & 3 grinds of fresh ground black pepper to mixture & toss.

6) Place 2 pans on your stovetop on medium high heat.

7) Add 3 tbsp. of bacon fat to hot pan & ladle a flat layer of the cabbage mixture into the pan.

8) Cook your pancake for 1 minute on each side till crispy. Use your spatula to pat down on your pancake for extra crispness!

9) Remove your pancake from pan and place on cutting board to cool.

10) Place a tbsp. of bacon fat in the other heated pan & crack an egg directly into a pan to fry.

11) Salt and Pepper your egg. Turn the heat off and allow egg to sit in pan.

12) Cut your pancake into equal squares & slide onto a serving plate.

13) Decoratively drizzle your pancake with a drizzle of Japanese Mayo (as MUCH or LITTLE) as you want and a drizzle of Okanumiyaki Sauce (Japanese Worchester).

14) Sprinkle pancake generously with salmon furikake.

15) Place your fried egg on top of your pancake.

16) Sprinkle pancake with chopped bacon and a pinch of finely chopped scallions.

Enjoy!!!!

Note: Since this episode aired, Chef Matt Cranert has moved kitchens & can now be found at M Woodfired Oven - M • 3514 Erie Avenue, Cincinnati, OH. • (513) 386-7783

Compiled by Adhrucia Apana

Edited by Ashiatey Kofi Tei

 

 

 

 

 

Episode # 3 – How to Grill the Perfect Steak with Chef Jimmy Gibson from Jimmy G’s

Posted on by
Reply

How to Grill the Perfect Steak with Chef Jimmy Gibson of Jimmy G’s

Brought to you by Jimmy G’s & Solena Estate Wines

CLICK HERE TO WATCH EPISODE #3: How to Grill the Perfect Steak with Chef Jimmy Gibson

Produced by XBMD Designs & Media

Creator/Producer Adhrucia Apana

Edited & Videography by Joshua Dean

Music by Faux Frenchman www.fauxfrenchman.com

Logo by Dave Sanders Jr.

Click HERE for Wine Pairing Suggestions

Special thanks to the staff and owners of Jimmy G’s

~ Jimmy G’s ~ 435 Elm Street ~ Cincinnati, OH 45202 ~

~ www.jimmy-gs.com ~

~ For reservations call: 513-621-8555 ~

Episode #3 Jimmy G’s Dry Aged Steak

Recipe by Chef Jimmy Gibson

Adapted for Noshable Notes by Adhrucia Apana

Materials

Grill

Grilling Tongs

Large Plate to mix dry rub

Squeeze bottle or Gravy Boat

Fillet or Boning Knife

Ingredients (For 1 Person)

(Recommended) Bone in 18 oz Dry Aged New York Strip Loin-1 ½ thick (Available at Jungle Jim’s locally)

For steak dressing: Mix equal parts of Duck Fat & Clarified Butter/Ghee (Available locally at Jungle Jim’s)

Bunch of Watercress

Bunch of herbs (thyme, rosemary, oregano)

Kosher Salt

Cracked Pepper

Onion Powder

Garlic Powder

Chili Powder ( Your choice on type)

Pink Salt (Jimmy uses Murray River Pink Salt)

(Available locally at Colonel De Gourmet Herbs & Spices)

Steps

1)      Allow your steak to reach room temperature.  Slice some of the fat off the outside edge using your fillet/boning knife leaving a thin layer of fat to add flavor to your steak.

2)      Mix 3 parts Onion Powder with 3 parts Garlic Powder, 2 Parts Chili Powder,  1 Part Kosher Salt and 1 Part Pepper in a large dish or container big enough to hold your steak

3)      Generously season each side of your steak with the mixture by dipping each side of each steak into the dry rub

4)      Heat your grill on high till it is very hot.  (Check if grill is ready by sprinkling a drop of water on the grill.  If the water evaporates immediately your grill is ready)

5)      Once your grill is ready place your steak on the grill positioned on a bias to your grill’s grid (so the grid on the grill creates diagonal marks across your steak).   Allow first side to sear for 2 minutes.  After 2 minutes flip steak and allow your steak to sear on the other side for 2 minutes.

6)      Remove steak from high heat using a pair of grill tongs (do not use a fork to move your steak or it will puncture it and cause your steak to bleed out) and place it on a medium/low heat area of the grill to continue to cook.   Grill and additional 1 minute on both sides (rare) or 2 minutes 30 seconds on each side (medium).

7)      Soak a bunch of herbs (Jimmy uses Rosemary & Sage on the branch) in water and then olive oil.  Use the herb bunch to brush extra flavor into your steak during the cooking process by brushing the top of your steak with the olive oil soaked herbs.   After you brush your steak place the entire herb bunch on top of the steak while it is cooking to further saturate your meat with flavor.

8)      Remove your steak from the grill 30 seconds before it is fully complete and allow to rest on a cooling rack for 4-5 minutes

9)      Right before serving, return your steak to grill for about 30 seconds to “re-thermalize” (reheat) the surface of the meat.

10)   Plate your steak and garnish by dressing your steak from end to end in the mixture of duck fat and clarified butter.  Sprinkle the top with a generous pinch of Pink Murray River Salt.  Tuck a small bunch of watercress under or to the side of your steak and clean the outside rim of your plate of any splattered dressing or salt to add that restaurant finish!

~ Jimmy G’s ~ 435 Elm Street ~ Cincinnati, OH 45202 ~

~ www.jimmy-gs.com ~

~ For reservations call: 513-621-8555 ~

Noshable’s Noteable Chef Jimmy Gibson of Jimmy G’s

Posted on by
Reply

Chef Jimmy Gibson of Jimmy G’s

Adapted from Jimmy G’s website www.jimmy-gs.com

Watch our video on Chef Jimmy Gibson HERE

Adapted by Adhrucia Apana

Ever since Jimmy G’s opened its doors there has been nothing but rave reviews about quality of grub Chef Jimmy Gibson has been serving up to local foodies.   A former Food Network competitor in such series as Ready, Set, Cook (a 30-minute version of Iron Chef, 2000) & an Executive Chef for approximately the last 30 years, Gibson has amassed a loyal fan base that stretches beyond just the tri-state area.

Jimmy Gibson was born in Jeannette, Pennsylvania, but first relocated to Cincinnati from Dayton in the mid 80′s and became the Executive Chef of a then popular downtown restaurant called The Phoenix.  At that time, The Phoenix garnered national attention being named one of the “Top 10 Best New Restaurants in America” by Esquire Magazine.  After a little over a year, he left to start Ciao Baby Restaurant Group, with sites in Harper’s Point (Cincinnati) and Washington, D.C.  Gibson traveled to the latter to work as Executive Chef for two years, before moving on to Executive Chef at Dolce – one of the top Italian restaurants in New York City in the early 90s. He returned to Cincinnati to open Jeff Ruby’s Spazzi Italian restaurant on the upper level of the Waterfront and was Executive Chef there for over a year.

During his second year at the Waterfront Gibson decided to help with a new project called Plaza 600 at the Aronoff Center (now home of Nada) and joined the team as Executive Chef.  Gibson’s work at Plaza very quickly garnered acclaim from local food critics and fans. The Enquirer’s food critic at the time, Chuck Martin, called it the first “cool, modern, big-city restaurant in Cincinnati”.  Having achieved a name in Cincinnati, Gibson decided it was time for a change and headed to Naples, Florida to help open a new venue with a friend and to do some consulting work for Chef Normand Van Aken in neighboring Miami.

Upon his return to Cincinnati, Gibson rejoined the team at Jeff Ruby’s to transform Waterfront to the South Beach Grill.  He was there for several years as the Executive Chef before being promoted to the Corporate Chef for Jeff Ruby’s Culinary Entertainment. Respected restaurant and food writer for the Cincinnati Enquirer, Polly Campbell (check out her blog) gave the South Beach Grill “5 out of 5 stars” – a rating that was rarely given to restaurants in Cincinnati during that period.  Gibson left Ruby’s to revitalize the former Red restaurant in Hyde Park Square.   Currently Gibson serves as the Executive Chef of Jimmy G’s, a restaurant named after him, which opened in December of 2011 and serves up unique and modern fine dining cuisine. Additionally, Gibson is also responsible for having created the Quality BarGrub (QBG) menu at FB’s, at 126 W. 6th Street.

~ Jimmy G’s ~ 435 Elm Street ~ Cincinnati, OH 45202 ~

~ www.jimmy-gs.com ~

~ For reservations call: 513-621-8555 ~

Event Coverage: “Epicurious Exhibitionism” benefiting the Alice F. & Harrison K. Weston Art Gallery

Posted on by
Reply

Some of Cincinnati’s culinary geniuses dug deep to reveal their wild sides to their fans last month at the 1st annual “Epicurious” exhibitionism competition benefiting the Alice F. & Harrison K. Weston Art Gallery in Cincinnati, OH. Our own host, Adhrucia was there as a host and organizer of the event to witness all the action.  Foodies were treated to creative cocktails, mind blowing main courses, and dazzling desserts all set to the backdrop of one of Cincinnati’s most unique art galleries.

Competitors from a range of independently owned businesses were asked to let their hair down and create the most “Exhibitionistic” dish/drink they could imagine. With only the definition of exhibitionism at hand, (to be daring, dazzling, outlandish, provocative) each Chef or Mixologist was left to interpret what exhibitionism meant to them on their own and to push the boundaries of our imaginations and taste buds.

Want a peak at what went down? Browse the photo montage and behold with your own eyes, all the fire breathing, body licking, crave worthy action!

CLICK HERE TO WATCH OUR PHOTO MONTAG OF EPICURIOUS EXHIBITIONISM

Judges for the night included Donna Covrett Dining Editor of “Cincinnati Magazine”, Cincinnati Visual Artist Michael Scheurer, and former Executive Director of The Greater Cincinnati Restaurant Association Shari Einsel.

There were two prizes given out:  People’s Choice and Judge’s Pick.  In addition each dish was awarded a creative title by the Judging Panel.

Edited by Ashiatey Kofi Tei

People’s Choice Winners:

Cocktail:  Jean Francois-Flechet from Taste of Belgium – “Belgium Caprihinia made with Jenever Belgium Malt Spirit”

Main Course:  Jose Salazar from The Palace at The Cincinnatian – “Minty Octopussy Nibble on Beans” (As featured on Episode #2 of Noshable Notes)

Dessert:  David Taylor from La Poste Eatery - “Banana Cream Pie”

Judge’s Pick Winners:

Cocktail: Susy Mulroy from La Poste Eatery with “Fire & Ice”

Main Course:  Jose Salazar from The Palace at The Cincinnatian – “Minty Octopussy Nibble on Beans”

Desserts: David Taylor from La Poste Eatery- “Banana Cream Pie”

Additional Pictures!

Photos by Joshua Dean

Joseph Fredrickson Mixologist from Nicholson's pours our favorite drink of the evening: "The Cinci Hamhatten" Pork Belly Infused Buffalo Trace, Homemade Sweet Vermouth, Homemade BBQ Grippos Bitters, Chilled & Diluted Using French Oak Infused Spring Water, & Garnished with Bee Pollen & Angry Orchard Dry Hard Cider Dust & Luxardo Marachino Liquor Candied Pork Belly

Teri Scheff from Artrageous Desserts Created a Bodice, Half Man/Half Woman Half White/Half Black out of Black Raspberry Chip Cake with Swiss Butter Cream Frosting & Fondant Detailing

Stand back! Susy Mulroy Mixologist from La Poste Eatery created a one of a kind winning experience with her presentation for her "Fire & Ice" Cocktail! Seen here Matthew Ferguson from http://www.dantesgypsycircus.com/ lighting the room on fire!

 

Chef Jose Salazar from The Palace at The Cincinnatian (featured in Noshable Notes Episode #2) blew fans away with his award winning succulent "Minty Octopussy" Nibble on Beans complete with this presentation!

Mindy Ware from Jean Robert's Table puts the finishing touches on our favorite dessert of the night her "Leather Scented Peek-A-Boo". Leather Scented Oxidized Wine Mousse Served in a La Moule (an empty mussel shell)!

Matthew J. Russo from Gourmet Management charmed us with Sweet Potato Gnocchi with Hot Marscapone warmed with a touch of Tobasco, Succulent Beef Carpaccio, Sticky Sweet Peach Compote, all on a Crunch Collard Green Chip

Copyright Noshable Notes David Taylor from La Poste Eatery crafts his winning dessert presentation

Episode #2 ~The Palace’s Seared Foie Gras with Apple Mostarda, Homemade Pumpkin Granola, & Apple Cider Reduction Garnished with Celery & Baby Bok Choy by Chef Jose Salazar

Posted on by
Reply

Seared Foie Gras with Apple Mostarda, Homemade Pumpkin Granola, & Apple Cider Reduction Garnished with Celery & Baby Bok Choy 

by Chef Jose Salazar

The Palace Restaurant at The Cincinnatian Hotel

As of December 2012 Chef Jose Salazar will be leaving The Palace and taking the postion of Head Chef at Abigail St.

For this recipe prepare Apple Mostarda & Homemade Pumpkin Granola ahead of time!

Click HERE TO WATCH EPISODE #2: How to make Seared Foie Gras with Apple Mostarda, Homemade Pumpkin Granola, & Apple Cider Reduction Garnished with Celery & Baby Bok Choy

Copyright XBMD Designs LLC

Produced by XBMD Designs

Creator/Producer Adhrucia Apana

Videography/Editing/Post Production Joshua Dean

Music by The Faux Frenchman www.fauxfrenchman.com

Logo & Cartoon by Dave Sanders Jr.

Part 1: Apple Mostarda

Created by Chef Jose Salazar from The Palace at The Cincinnatian

Mostarda –  a condiment consisting of a fruit compote with a mustard component from Northern Italy

 

Materials
Large Bowl of Water with Lemon Juice
Large Pot
Peeler
Knife
Heat Resistant Spatula or Spoon
Ingredients
5 Green Apples
¼ cup Lemon Juice (to add to large bowl of water)
2 cups Apple Juice
1 cup Sugar
2 cups White Wine
2tbs Whole Grain Mustard
2tbs Mustard Powder (Found in your spice isle)
Instructions:

1)    Peel your green apples & dice them finely.  Place aside in a large bowl of water with lemon juice


 2)    Add 2 cups of apple juice, 1 cup of sugar, & 2 cups of white wine into a pot & cook on high stirring occasionally till the mixture has reduced by 2/3 or until it has turned into syrup


 3)    Once your liquid has reduced to hot syrup (about 15 minute), drain your apples removing the lemon water & gently fold your apple pieces into the hot syrup using heat-resistant spatula or spoon


 4)    Fold 2tbs of whole grain mustard & 2tbs of powdered mustard using your spoon/spatula into your apple & syrup mixture to combine

Note:  Mostarda can be prepared ahead of time and will stay good for two to three weeks when refrigerated.  It serves as an excellent accompaniment to sweet meats or can be used as a spread on toast or other breads!

“Now that’s Noshable!”™

Recipe adapted by Adhrucia Apana for www.noshablenotes.com

Edited by Ashiatey Kofi Tei

How to Make Pumpkin Granola
Recipe by Jose Salazar
Adapted by Adhrucia Apana for www.noshablenotes.com
Edited by Ashiatey Kofi Tei

CLICK HERE FOR VIDEO ON : How to Make Jose's Pumpkin Granola

 

 

 

 

 

 

 

 

 

Materials
Baking Sheet
Parchment Paper
Mixing Bowl
Spatula

Ingredients
2 cups Uncooked Oats
2 cups Brown Sugar
1 cup Pumpkin Seeds
¼ pound or 8 tbsp of Butter
2 tbsp Honey

Directions

1)      Pre-heat Oven to 250° F/120°C

2)      Mix 2 cups oats, 2 cups brown sugar, 1 cup pumpkin seeds, & ¼ lbs (8 tbsp) melted butter together in a bowl & stir with a spatula or with your hands

3)       Stir 2 tbsp of honey into mixture

4)      Spread granola out on a baking sheet lined with parchment paper

5)       Bake in 250° F/120°C oven for 30 minutes

6)      Remove granola from oven & allow granola to cool until it hardens to a solid sheet.  After granola has cooled gently break into pieces

Noshable’s Noteable Chefs: Jose Salazar (Episode #2)

Posted on by
Reply

Noshable’s Noteable Chefs

Chef Jose Salazar: Episode #2

Adapted by Adhrucia Apana from The Palace Website http://www.palacecincinnati.com/

As of December 2012 Jose has left his position as Executive Chef at The Palace to take over the kitchen at Abigail St.  btw 12th & 13th on Vine in Cincinnati.   http://abigailstreet.com/

Edited for www.noshablenotes.com by Ashiatey Kofi Tei

“A native of Queens out to make his mark in the Queen City,” said one local dining enthusiast of Executive Chef Jose Salazar upon his arrival in the Queen City. Since then Chef Salazar has continued to make his mark, most recently in his designation as Food and Wine Magazine’s “The People’s Best New Chef for 2011.” This prestigious honor witnessed Chef Salazar competing with some of the best regional talent across several states, including Illinois, Pennsylvania, Indiana and Michigan to capture the prize for the Great Lakes Region. Cincinnati has been very gracious to Chef Salazar, as he continues to receive many top honors and accolades from food critics and diners across the region. The talent which has now risen to the top in the Queen City, however, has never been far from the surface.

Prior to his arrival in Cincinnati, Salazar had been plying his trade in the culinary mecca of Manhattan where he worked at a number of that borough’s most certifiable gastronomical gems, including Blue Ribbon Sushi, Jean George and the Japanese restaurant Sumile. It was his 4 year affiliation with his mentor, Thomas Keller, however, assisting him in the Grand Opening of the more American-French inspired establishments of Bouchon Bakery of New York and Per Se, which made the most palpable impression on Chef Salazar’s style.

Simultaneously proud of his South American origins, Pennsylvania childhood and New York City upbringing, Chef Salazar is quick to point out the wide array of influences from which he’s gathered both inspiration and insight.

“When I was a child in Pennsylvania, I was always fascinated with the world of food. My earliest memories are of being taken to Amish Country and the Amish Market. Later when I had the opportunity to work alongside Chef Keller I recognized much of that same joyful sincerity in his approach to ingredients and food. That’s where it all starts, with the ingredients that a Chef only enhances.”

Chef Salazar has continued to learn, enhance and serve up some of these ingredients to the “foodies” and diners of the Queen City, incorporating many of Cincinnati’s local chef’s and farmer’s market ingredients and influences. Taste for yourself why no less an authority than French Laundry Impresario Thomas Keller feels confident in pointing out Salazar’s “unique and impressive passion for excellent food.”

Knowledgeable in a wide range of American, European and Asian culinary traditions, Chef Salazar continues to make quite an impression on the culinary landscape of our town. Says Chef Salazar, “I hope the people of Cincinnati will enjoy what I’m doing and allow me to treat them to some of the best that I have to offer. Most of all, I hope they love my food.”

 

 

Noshable’s Notable Chefs: Chef Jean-Robert de Cavel (Episode #1)

Posted on by
Reply

 Noshable’s Noteable Chefs

Chef Jean Robert de-Cavel: Episode #1

Adapted by Adhrucia Apan from Jean-Robert’s Table Website.
Updated copy edited by Ashiatey Kofi Tei

Born in Roubaix, France, Jean-Robert began his career working with Chef Joe Rostang in France and the Antibes. After a stint at the Mallihouana Hotel in Anguilla, British West Indies, Jean-Robert moved to New York City where he was executive chef at La Regence at the Hotel Plaza Athenee.

Jean-Robert has lived in Cincinnati since 1993, when he became chef de cuisine at the legendary Maisonette, continuing the run of Mobil 5 stars. From 2002 through early 2009, he was founding partner, chef de cuisine and creative force of Jean-Robert at Pigall’s, JeanRo Bistro, Pho Paris, Greenup Café and Lavomatic Café.

In May, 2009, Jean-Robert was named chef-in-residence at the Midwest Culinary Institute at Cincinnati State.  He continues in that role working with culinary students and faculty.  Bringing his world-class experience and perspective to programs and events. Jean-Robert has been featured in Wine Spectator, Bon Appétit, Food Arts, Gourmet, Esquire and Conde Nast Traveler magazines.  He is a three-time nominee for Best Chef, Midwest by the James Beard Foundation.  In 2002, he received the Medal of the Chevalier de l’ordre du Merite (One of France’s highest civilian honors) from the Consul General of France.  In 2007 he joined Maitres Cuisiniers de France, becoming a French Master Chef, one of less than 60 in North America.   Jean-Robert has been Person of the Year from both Cincinnati CityBeat and the French American Chamber of Commerce (Cincinnati Chapter). He has also received the President’s Award from the Cincinnati Public Relations Society of America.

Donating his time and talents to charitable events is a passion of Jean-Robert’s and he has donated his time and support to the March of Dimes, Taste of the NFL, Hospice of Cincinnati, and the Cincinnati Zoo, among others.

 

To donate to The de Cavel Family SIDS Foundation please click here

Jean-Robert’s Table 713 Vine Street
Cincinnati, Ohio 45202
www.jrtable.com

Jean-Robert’s Table is open for lunch Monday through Friday and for dinner Monday through Saturday. The French Lunch Tray menu changes weekly. Make an online reservation or call 513.621.4777.