Chef-2-Chef Foodservice Newsletter: 2007-08-12 Culinary Sunday Times

I was born and raised in Louisiana. My culinary life started when my eyes could just break the plane of the counter; grilling lessons from my father and recipes for beignets, perfect pancakes, and gumbo from my grandfather.

My professional career began while attending college in Mississippi. In the midst of deciding whether or not to attend a football game or not, an unheard of sin in the SEC, I received a phone call from my best friend. His uncle had recently opened a local color steak and fish establishment, Taylor Grocery and Restaurant, located a little outside the “Cultural Mecca of the South.” It was their second night of business and they needed help. That afternoon I clocked in for my first 13 hour shift of many in the food service industry and never looked back.

After a couple of years of being restaurant and catering manager at Taylor Grocery and Restaurant, I decided to broaden my horizons by attending culinary school. I moved to Austin, Texas, and graduated as valedictorian from Texas Culinary Academy.

Post-graduation, I trekked to the coast and quickly worked my way through the ranks of a four diamond hotel to the executive chef position at The Hotel Galvez. The nearly one hundred year old hotel was close enough to my home state so that my Cajun influence would be appreciated, but international enough for me to train myself in whatever cuisine was tickling my fancy at that time.

I have now moved off the coast and back to the hills of The Lone Star State where I am Executive Sous Chef at an up and coming resort and spa.

At this point in my career, I would not say that I have specialized in a certain style or genre, although my French and Cajun influences make themselves known at times. My favorite dishes that I have created involve combining seasonal fruits with proteins. I also find great enjoyment in creating wonderful Memphis style barbeque. The most important aspect of cooking is taking the time to prepare the food properly while utilizing the freshest ingredients possible. I plan to continue doing my part to ensure scratch cooking does not become extinct in the professional kitchen...

Ingredients:

8 4-ounce salmon filets
salt and pepper to taste
1 tablespoon shallots, minced
3 tablespoons coarsely chopped fresh dill
3 tablespoons coarsely chopped fresh parsley
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted

Preparation
Season salmon with salt, pepper, shallots, dill and parsley. Prepare medium fillo rolls according to directions for Rolls and Strudels.

Roll each filet in fillo. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Serve with fresh vegetables or salad.

Goat Cheese Praline Salad

Ingredients:

Praline:

1 ½ cups sugar
¾ cup light brown sugar (packed)
½ cup milk
1 tsp vanilla extract
1/3 cup butter
1 ½ cups pecans

Red Beet Gastrique:

2 cup sugar
4 cup white balsamic
1 ½ lbs roasted red beets

Preparation:

Praline:

Combine all ingredients and bring to soft-ball stage (234-240F). Place discs of Pure Luck goat cheese on parchment paper and pour this mixture over cheese and let cool at room temperature.

Red Beet Gastrique:

Reduce vinegar, sugar, and beets until thick. Puree and strain. Adjust thickness by reducing.

Toss greens, I use mache, to lightly coat with the beet and place on a cool plate. Add the pralines to the salad or around the greens.

I Say Phyllo, You Say Fillo... Or is it Filo?

Buying and Storing Phyllo Dough

Ingredients: