John Mitzewich

Video Recipe: Embarcadero Barbecue with SFQ Sauce

Chef John Mitzewich is the Michael Chiarello of Internet chefs who stars in the two-time Tasty Award winning web series Food Wishes.  In January I met up with Chef John at an event in Los Angeles and during that time he told me that his wife, Michele, had invented a new barbecue sauce called SFQ Sauce.  Michele had realized that for all of San Francisco’s grand heritage in food that there was no definitive style of BBQ to represent the City By The Bay.  Well she fixed that.

SFQ Sauce is a truly amazing sauce.  It has that whole Northern California influence with the inclusion of dark chocolate and coffee.  It would be easy for someone to take a base BBQ sauce recipe and just add some chocolate and coffee to sound all froo froo and fancy but in this case these non-traditional ingredients are spot on.

When you first sample SFQ you won’t taste the chocolate or the coffee what you will taste is something that is far more complex than your standard BBQ sauce.  SFQ has nuances and layers of flavor that are simply unheard of.  There is something familiar about SFQ, it is at it’s base a Kansas City style that is sweet and smokey.  I sampled the sauce with chicken and it was quite good.  The sauce would lend itself really well to beef like brisket or smoked beef ribs.

But I decided to get the full Frisco experience I needed to BBQ something that screams Golden Gate – salmon.  So watch as I prepare Embarcadero BBQ Salmon with Lobster Scented Brown Rice and Pepper Jack Broccoli.  Recipes follow the video.

Recipe: Embarcadero BBQ Salmon

Ingredients

  • 2 6-ounce salmon fillets, skin on
  • Extra virgin olive oil
  • Salt, pepper and granulated garlic to taste
  • SFQ Sauce

Instructions

  1. Preheat a charcoal or gas grill to medium-high heat. Rub the skin side of each fillet with olive oil then season to taste with salt, pepper and garlic.
  2. Making sure your grill grates are clean, hot and oiled up, place the fillets skin side down and cook for roughly 7 minutes. If the fish sticks it is usually a sign it is not ready to be flipped.
  3. Once the skin is brown and crispy it should release from the grill easily. Turn the fillets over, paint with SFQ sauce on the skin side only and cook roughly two minutes more.
  4. Serve immediately.
http://sfqinfo.blogspot.com/

Recipe: Lobster Scented Brown Rice

Ingredients

  • 1 cup quick cooking brown rice
  • 1/2 cup water
  • 1/2 cup lobster stock
  • 1 bay leaf
  • Salt to taste

Instructions

  1. Bring water and stock to a boil.
  2. Add the bay leaf and rice then season with salt.
  3. Reduce to a simmer and cook for roughly five minutes or until all liquid is absorbed.

Recipe: Pepper Jack Broccoli

Ingredients

  • 2 cups Broccoli florets
  • 1/4 cup Water
  • 2 TBL Extra virgin olive oil
  • Salt and pepper to taste
  • 2 slices Pepper Jack cheese

Instructions

  1. Add the water to a medium-high pan.
  2. When it begins to boil add the broccoli and cook, stirring frequently until the water has boiled off.
  3. Add the olive oil and season to taste sauteing until the broccoli is heated through but still firm.
  4. Top each serving with a slice of cheese then serve.

Cooking the Unthinkable: Bone Marrow

Cooking the Unthinkable is a series that examines some of the more eccentric ingredients. Whether you are a fan of the bizarre or are preparing for the eminent collapse of Western society this series will help you better stomach weird food.

If you watch enough cooking contests you know that there are two ingredients that never fail to give judges the culinary equivalent to an erection.  The first is sea urchin (more on that HERE).  The other is bone marrow.  Sea urchin isn’t the easiest thing to get your hand on but bone marrow is.

The name “bone marrow” is not a euphemistic title for some fern bar dish, like calling stuffed jalapenos Armadillo Eggs.  It is exactly what the name implies, the actual marrow from inside a bone.  It is usually served as an appetizer and  in Manhattan it’ll run you between $15 and $25 for an order.  That’s ridiculous since you can buy marrow bones for four for about $5 (American).

So why would someone want to eat bone marrow?  It’s easy to take the high road and click off the long list of health benefits but I figure if you are interested in that you can just click HERE.  The main reason to eat the marrow is that it’s is utterly amazing.  The marrow is what makes BBQ ribs so lip smacking good.  It’s the difference between beef flavored stock and a rich, Bone Marrowhearty beef stock.  So don’t kid yourself that you’ve never eaten it because you have just maybe not roasted by itself and spread on toast points like a dip.

I paid $3.50 for three marrow bones at the butcher section of my grocer.  I roasted them at 425 for about 20 minutes.  I toasted some garlic naan, spread the marrow and topped it with a salsa of finely diced onions, sesame oil, sriracha and cilantro with a sprinkle of kosher salt to finish it off.  Yeah I know, that does sound great.

My good friend, John Mitzewich, has done a terrific video showing you the basics of roasting marrow at home on his awarding winning (2 Tastys!) webcast Foodwishes:

7 Questions with Average Betty

7 Questions is a series of interviews with the culinary movers and shakers you want or ought to know better.

Average Betty is quite likely the most popular food celebrity on the Online.  Her quirky personas (or is it personi?) have been entertaining fans of the Interwebs for half a decade (that’s 5 in people years).  Her no-nonsense recipes bursting with flavor and her interviews with the nation’s elite chefs are always on mark.  According to her website, “Average Betty does for home n’ cooking what punk did for rock n’ roll: She cuts the length and cranks the volume!  But you don’t need a Mohawk to enjoy Average Betty’s culinary comedy.”

In 2007, Average Betty won the Yahoo! Video Award for Best Internet Personality.  That was just the beginning of the accolades.  That same year her podcast was named a “Best Of” winner at iTunes, then “Best of the Best” by Alltop and she had the only Internet cooking show listed in Tubemogul’s Top 40.  She’s a pretty big deal around here.  It is no understatement to call Average Betty a pioneer of new age media.  She should be held in regard along with other ground breaking personalities of web-based culinary content like Gary Vaynerchuk and Elise Bauer.

Strap yourself in as Average Betty answers 7 Questions:

1. How old were you when you first started to cook?

Average Betty: I started baking at a very young age. I’m the last of six kids so we never went out to eat. I always helped in the kitchen and went to the market with my Mom. Feeding eight mouths often required two carts! I really started cooking in my teens when I discovered Mexican and Asian cuisines at restaurants with friends. I craved the spice and diversity not typical of my Mom’s cooking so, I’d spend my babysitting money on ingredients and see what I could come up with.

2. When did you decide that you wanted to make food your career?

AB: 2006. Do what you love, right? Before starting Average Betty I did medical animation. Trust me, being around food all the time is way more fun than making illustrations of blood and urine come to life.

3. Which chefs have influenced you the most?

AB: All for various reasons and in no particular order Martha Stewart, Giada De Laurentiis, Alton Brown, Ming Tsai, Ina Garten and the super-awesome John Mitzewich of foodwishes.com.

4. If you hadn’t followed this career path, what other career could you see yourself in?

AB: Professional Mechanical Bull Rider. :) I have references.

5. What’s the highlight of your career so far?

AB: Covering the Food & Wine Classic in Aspen! It was very challenging yet so rewarding. I was there alone with new sound and camera equipment and no camera man.  I can’t wait to do it again this year – with my camera man!

6. What aspect of your professional life do you enjoy the most?

AB: Helping people make food they love at home. Making videos and laughing. Experimenting with flavor combinations and recipes. Having relationships with people all over the world.

7. What’s next for Average Betty?

AB: Your guess is as good as mine… wagering is permitted 😉

Elise Bauer

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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