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Great Plates: Sunday Morning Market Breakfast

Sunday morning's market fresh breakfast. THIS is real eating.

With much appreciation to our friends, the producers and vendors at Detroit's Eastern Market for this great plate: Beer bread from Avalon Breads, Blackberry Ginger Jam from Slow Jams, Eggs from Holtz Farm, Raw Milk and Maple Bacon from Oliver Farms. For those in other parts of the world - while you may not have direct access to the amazing foods being created in Michigan, it's still worth your while to seek out your local farmers markets and artisanal producers and vendors to bring the very best to your table. Here are some web resources that can help: Local Harvest market locator USDA Farm Market Search And cool apps for Android and iphone such as: Locavore Farmers Market Finder   With spring coming early, it's going to be a fantastic season! Get out there and buy real food from real people and we'll show you great ways to prepare it here at The Rogue Estate.  Got a favorite Farm / food website or app? Share it with us in the comments.   -///  
A consummate nerd, yet still plays well with others.

Chef’s Night: Le Lundi Gras!

[Rogue Estate Chef's Nights are a weekly dinner club for Rogue Estate residents and guests to get together to prepare and enjoy new menus, share, learn, teach and be inspired. Each week is hosted and led by a different person, giving everyone an opportunity to sharpen their knives and their skills.]   This week Ian and Jack led us down to New Orleans to celebrate Mardi Gras via Jack's kitchen. Everyone cooked their asses off using some great ingredients and the meal was absolutely tremendous from spicy start to sweet finish. Ian and Jack's Mardi Gras Menu: Apps: Fridge pickled okra: pickled raw to keep that awesome okra snap with a bit of heat from red peppers.  - Ian Blue Points Oysters on the half shell with a smoked chili flake mignonette. - Jack Main: Creole Mustard Slaw: Cabbage, Bell Peppers, Onions, Celery and Herbs in a Mustard, Mayo & spices dressing - Bob Snow Crab Claws: steam-poached and served with mustard, caper, mayo, hot sauce and oknomiyaki Remoulade. - Jack & Ian Shrimp & Duck Etouffee: Butter Roux, Trinity (Celery, Bell Pepper, Onion), Shrimp & Duck Confit in Shrimp Stock.   - Ian Red beans & Rice: Red Beans, Tasso Ham & Chaurice over Popcorn Rice - Ian Dessert: Creamy Pralines, Roasted Pecans candied in cream, butter, brown sugar and palm sugar. - Bob Beignets, deep fried then dusted with powdered sugar, cinnamon and sugar and the killer: 5 spice powder & sugar. - Jason & Megan Cocktails & Pairings: Sazerac,  A New Orleans staple of Rye Whiskey, Bitters, Pernod (in place of Herbsaint) and Lemon Zest. - Bob Brandy Milk Punch, a sweeter drink of Milk, Brandy, Simple Syrup and Nutmeg. - Bob A selection of Abita beers, including Pale Ale, Lager & Stout. - Jack   Recipes from this Chef's Night to be posted soon. Want more Food Porn photos from this and other Rogue Estate Chef's Nights? Hit us up on Facebook!  
A consummate nerd, yet still plays well with others.

Rogue Estate Chef’s Night – Pantry Raid

[Rogue Estate Chef's Nights are a weekly dinner club for Rogue Estate residents and guests to get together to prepare and enjoy new menus, share, learn, teach and be inspired. Each week is hosted and led by a different person, giving everyone an opportunity to sharpen their knives and their skills.] This week for Chef's Night I hosted one of our recurring themes we call "Pantry Raid" - an excuse to use up various odds and ends that may be kicking around in dark corners, rediscover items of interest from previous recipes and of course meet the challenge of pairing a few good bottles of beer and wine to fit the flavors on the plate. We also had an added bonus of welcoming some new members this month as we expand the estate - the Tag Team of Megan and Jason joined Jack, Ian and myself in the kitchen and Frank did a Drive-by during the evening. Our menu was decidedly pork-centric, with a side of lake fish and a few vegetarian adaptations to meet Jason's obnoxious dietary needs. We started the evening snacking on water crackers and Slow Jams jam, along with a treat of Iberico Ham provided by Megan. Jack's App was up first - a Japanese rice & green tea dish with lots of condiments called Ochazuke, in which one of the condiments was a heavily camouflaged sinus clearing, eye searing blob of wasabi. Jack is a bastard. Thankfully, the dish was paired with Sake and beer, so we all managed to pull through OK. Next up - Ian presented a German inspired soup of pork, white beans, sauerkraut and carrots which was immediately dubbed "Fart Soup". He also came up with a veggie version for Jason which substituted additional fart in place of the pork. Despite the gravity of the ingredients, the broth remained light and clear and the dish didn't weigh too heavily on our bellies. My turn for the main:  a modified Filipino Pork Adobo starting with the basic preparation and adding some flavor punches and green veg at the end to mouthwatering results. And yes, I even came up with a veggie version for Jason involving carrots, jicima and beets. The beets turned it all red, but the textures and flavor were worth the christmas theme. Recipe for the Pork Adobo at the end of this article. Dessert - a rare treat at the estate since Rok went full time with her Cake and Rock Star business - Megan and Jason produced a pair of chocolate souffle cakes from scratch over the course of our dinner preparations - one topped with strawberry jam and whipped cream, the other with espresso whipped cream. I added my two cents to the sweets with an impromptu congee made from the first batch of rice that was way over cooked mixed to a pudding with a can of coconut milk and sweetened condensed milk and a handful of dried berries. As usual, nobody left even slightly hungry.     Rogue Estate Pantry Raid Pork Adobo
  • 2 tblsp oil or lard
  • 2 lbs Pork loin, chops or shoulder, roughly chopped
  • 1 cup diced onion
  • 2 cups cider vinegar
  • 2 cups water
  • 1/2 cup Soy sauce
  • 2 tblsp fish sauce
  • 6 bay leaves
  • 2 tsp black pepper
  • 1 tsp tumeric powder
  • 1/2 lb frozen peas
  • 1 cup zucchini, roughly chopped
  • 1/4 cup flat parsley, finely minced
  • 2 cups of cooked rice for serving
  • option: 1 tsp cornstarch + 1/2 c water
Rice cook time will vary, so use the instructions on the package to determine when to start cooking your rice so that it's ready to serve when the adobo is done after a 90 minute cook time. Season chopped pork with salt. In a 6 qt sauce pot, heat oil or lard on medium-high heat, add pork in batches until browned. push off to the sides and add the onion in to saute until just taking on color. Turn the heat back up to add vinegar, water, soy, fish sauce, bay leaves, black pepper and turmeric. stir to combine and un-stick anything from the bottom of the pot since this is essentially a de-glaze. As the liquid comes to just a boil, reduce the heat to maintain a good tremor without a full on boil. Cover and let it cook for an hour. Check occasionally to give everything a stir and adjust the heat as needed to keep everything below boil. After an hour, remove the lid and add the zucchini, stir and adjust the heat as needed to keep a merry tremor in the pot. After 15 minutes the liquids should be reduced and beginning to thicken. If you'd like a thicker gravy, whisk 1 tsp of cornstarch and 1/2 cup of warm water together, then stir that slurry into the adobo. continue stirring, add the frozen peas and remove from heat. Portion rice into bowls, spoon the pork, zucchini and peas over it and the gravy over that, then garnish with parsley and serve immediately. Hop on over and LIKE The Rogue Estate on Facebook to check out the full food porn gallery for this week's Chef's Night, as well as previous Chef's Night galleries.  -///  
A consummate nerd, yet still plays well with others.

Dino’s Lounge 5th Annual Rib Burn Out Results!

1,200 pounds of pork spare ribs later and the results are in: The BBQ team "The Pork Kings" comprised of Rogue Estate and Hungry Dudes crews pulled in the "Rookie Team of the Year" trophy from a field of five first year teams and came in a close second to Grand Champions. (The major upset we were smoking for.) Six hours of cherry smoke, slow and low in the maw of R.E.'s BEAST mobile smoker and R.E.'s "Smolder Sauce" made for some amazing ribs and all eight teams served a crowd of over 800 people and raised lots of money for charity behind Dino's Lounge in Ferndale.

Hubert, Joe, Dave, BBQ Bob & Ian - The Pork Kings!

A consummate nerd, yet still plays well with others.

Rogue Estate BBQ Event! Saturday 02/04/12

If you're in the Detroit area, Join us for the 5th annual BBQ Rib Burn Out behind Dino's Lounge in Ferndale! Rogue Estate and The Hungry Dudes have teamed up to put the delicious smack down on the competition for this charity event. This year's charities are: The Ferndale Youth Assistance & Michigan Aids Coalition Full details can be found on Dino's site  here and Facebook, here. Rockin' Blues BBQ Rib Burn Out! HEATED PARTY TENT in the parking lot behind Dino's Lounge! WRIF will be there with "Rock Girl" Sarah! Ferndale Eduation Foundation will be raffling of a new Ford Focus! Tickets $10. Noon - 7pm, then move the party inside Dino's! Tickets go on sale next week! Get yours before the party to be sure you get in! 4,000 heated sf with tables & chairs & lots of Bud & Bud Light (16oz $4), Buffalo Trace Bourbon & Cokes ($4) and RIBS! You get to sample ribs from each team & cast your vote for The People's Choice Awards - 8 teams competing* (that's 16 ribs!) 5th Annual BBQ Rib Burn Out - Noon-4pm Celebrity Judges & People's Choice voting until 5! Winners announced at 5pm Entertainment: Tent Noon-3pm - The Chris Brantley Band (Mitch Ryder's guitarist) 3:30-7pm ADJ (acoustic covers from Johnny Cash and Cee Lo Green) Dino's - The Reefermen with James Whalin takes the Dino's stage @ 9pm
A consummate nerd, yet still plays well with others.