Wagyu of the Sea

Ōra king

If your sifting through culinary terms your bound to come across wagyu beef the best tasting beef in the world. Now, for the seafood fans, is there a similar standard to the incredible lusciousness of waygu in the ocean? Crab is my personally favorite but it lacks that signature melt in your mouth experience, in the search for the wagyu of the sea I have finally found it.

Ōra King Salmon is the most incredible salmon I have ever had. This salmon has that X factor that is only matched by wagyu beef, it is just the most delicious, most tender, most flavorful salmon out there. The company uses sustainable fish farming methods to grow king salmon which only accounts for 5% of all salmon enjoyed, also the fish are grown in New Zealand in the clearest water in the world.

As a chef using a fish with such incredible flavor means that you really have to use the right flavor profiles that won't get over powered by the salmon and also won't conflict with the flavor. When utilizing a fish that has a high fat content takes more skill than your average fish, mimicking how you would treat wagyu. 

Ōra king sent me a whole salmon so... I had to break down the whole fish, its always more fun to fillet a fish you aren't so locked into making something boring like a simple portion you get to make portions that best suit the dish its a big deal to design a dish and have the perfect piece of fish for it.

When it comes to creating exquisite dishes it takes some thyme, so having 15lb of the best salmon in the world is a lot, well a lot is an understatement. I thought of doing a salmon dinner but I am going to spend some thyme imagining the most incredible menu for the wagyu of the sea. Unfortunately that means I have to freeze some, I know its bad but what am I going to do with 15lbs of salmon. It's a perfect Chef dilemma.

Love the Cabbage,
Logan

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Southern inspired recipe for the Lee Brothers

One of the coolest things about being a kid chef is that you get to meet and research cool chefs. One set of those cool chefs are the Lee Brothers.

The Lee Brothers have southern roots, and they are always pushing the envelope, they also have great cook books.

That got me thinking about this great pimento cheese I make and how could I push the envelope?

So, I decided to make this Pimento Macaroni and Cheese with a corn bread topping, I started with a blend of smoked cheeses 

including: Smoked Gruyere,Smoked Mozzarella,  Sharp Cheddar and Monterrey Jack.  I added half and half and 2 eggs. I then decided on some smoked salt, smoked paprika and pepper. I fire roasted a red pepper and diced it up fine. I used about 3/4 of it.
  
Then I mixed it all together and ladled it into some small square pan I have for an individual portion.

I knew I wanted a cornbread crumb topping so I whipped up a regular Jiffy mix and after it was done crumbled it into a small skillet with butter.

I topped each with some additional cheese and the butter crumbs and baked it up.

Next I thought about a doing some Catfish to go with. I used 1/2 cup of half and half and added some vinegar and some paprika, hot sauce and cayenne. I let the fish marinade a couple of hours. Then I saw those cornbread crumbs and thought why not? I simply dredged the fish and pan fried it.

I know I wanted a hot sauce so I used some Crystals, vinegar, Steen's syrup and butter and cooked it down for the top of the fish.

The cornbread give a nice slightly sweet flavor and the fish was super tender and moist. Pretty Unusual but hey that is why cooking is fun.

I forgot the Lee Brothers have a new Show on Ovation TV and  I cant wait to watch. Maybe I can even get a guest spot!

Love the Cabbage Leaf,

Logan




Here's the recipe:

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My Chicken and Waffles Recipe

When you get invited to do a spot for the Oscars-- first thing you do it think "what do I wear" LOL
Not a problem for a Chef.... I worried what will I cook?!

This was a great fun day and I had a blast- sorry it took so long for me to write! I am trying to get back in the swing of blogging!

Sweet, Hot and Low Jazz Chicken and Waffles (Inspired by Whiplash)

Drummies

Ingredients

20 chicken Drummies part of the chicken wings

3 cups buttermilk

Salt and pepper

2 eggs

1 cup buttermilk

1 1/2 Tablespoons Franks Hot Sauce

2 cups flour

1/2 teaspoon Hungarian Paprika

1/2teaspoons Onion Powder

1/4 teaspoons black pepper

1/4teaspoon salt

Directions

1.    Season the drummies with salt and pepper, then drop into 2 cup buttermilk, and marinade for 2 hrs in refrigerator.

2.    After marinating, remove the drummies and pat them dry on paper towel.

3.    Dredge the Drummies in flour mixture (3 cups flour, 1/2teaspoon Hungarian Paprika, ½ teaspoons Onion Powder, 1/4teaspoons black pepper, and ¼ teaspoon salt)

4.    Make egg mixture which consists of 2 eggs, 1 cup of buttermilk, and 1 1/2 Tablespoons Franks Hot Sauce.

5.    Create flour mixture which consists of 3 cups flour, 1/2teaspoon Hungarian Paprika, ½ teaspoons Onion Powder, 1/4 teaspoons black pepper, and ¼ teaspoon salt

6.    Dredge drummies into the egg mixture and then back in the flour.

7.    Dredge the drummies again in the flour mixture. This should make a thick coat  on the drummies.

8.    Set on a rack and prepare to fry.

9.    Heat 3-4 cups of Oil (peanut) to 325 F degrees in a skillet and fry the drummies until brown.

Temperature of the meat should be 190 degrees F (roughly 10 minutes).

Jazz Honey

Ingredients

4 Tablespoons Butter

4 Tablespoons Honey

1/4 Teaspoon cayenne powder

1 teaspoon chili powder

1/2 teaspoon powdered garlic

Directions

Melt butter in small sauce pan, add in honey and melt the two together by stirring. Then, add in the spices and continue to stir. This should be served warm. Be careful not boil the sauce.

Savory Cornmeal Waffles with Herbs

Ingredients

4 Tablespoons butter melted and let cool

1 cup cornmeal (stoneground)

1 cup flour

2 tablespoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon of sugar

2 cups buttermilk

2 large eggs

½ teaspoon basil

1/2 teaspoon oregano

½ teaspoon thyme

Directions

1.Heat waffle iron and spray with cooking spray before using.

2. Mix dry ingredients together in one bowl.

3. Mix wet ingredients together in another bowl.

4. Combine the two together and stir until just blended.

5. Scoop into the waffle iron and cook until brown.

6. Assemble the dish by plating the hot waffle topping with the drummies and drizzling with the spicy jazz honey sauce.

**You can decrease the heat (spiciness) with less cayenne or knock it up by adding more.