Dressing for Hot Wings

Hot Wing Dressing, "The Wranch Scallion Dressing"

This recipe is being presented by request. Thanks, Terri!

Best served as a dip-dressing for celery or carrots, this recipe saw its debut on the Malatchi - Offe- Boughn pizza jam, October 25, 2008.

Try different cheeses for variety!

Ingredients:

1 pint sour cream
1/4 cup scallion, finely chopped
1/3 cup parmesan/romano shredded cheese blend
1 tbspn garlic powder
Dash sea salt

Preparation:

Blend all ingredients well. Serve immediately or chill and serve within a week.

Push It. Real good.

Salt & Pepper ...

Simplicity is elegance in the world of excellent foods.

The Wrapped Scallion promotes the use of the very best ingredients to invigorate and finish everyday meals at home.

It doesn't cost much to add a gourmet flair to every dish. It's such a passion for me that soon you will have access to TWS favorite spices and herbs through my online store!

Fantastic flavors and textures are easy to experiment with by using fine herbs and spices. Toss a few threads of saffron into your rice while it cooks on the stovetop, and your average meal becomes an exotic journey of sensory stimulation.

Or, add a bay leaf and some onion powder to the rice instead; the simulated rice pilaf couldn't be simpler yet it will impress you and your diners immensely.

But let's get tricky by getting back to basics. Talking about salt and pepper.


Yin & Yang, the Flowerpot Man ...

Salt and pepper are staples in every kitchen, and with good reason. Without adding herbs or spices, your rice dish will definitely taste much better with a dash of salt and a good sprinkle of pepper than it will served plain.

S&P provides the foundation for meat rubs, seasonings, and anything edible which needs a savory kick.

Now ... expand your ideas of table salt and pepper. Crush some fine Tellicherry black peppercorns and exotic Red Hawaiian salt over the top of that plain rice dish. The color display, and the aroma of freshly crushed spices are lovely. The unique flavor of these variants are exciting and not to be missed.


Beyond Thunderdome ...

This holiday season, be a culinary hero! Try using some unusual spices and herbs in your favorite dishes. Try out some new salts and peppercorns. Those old standby meals will take on new life. Contact me for ideas and help on putting them into play.

Not cooking? Bring the host a gift package of exotic salts and fine peppers. Get them from The Wrapped Scallion ... check back November 1 for more details.

Gourmet food can be easy and affordable. Remember ... "life is the variety of spice!"
~TWS

Serv-Safe NRA Certification

Ace.

The Wrapped Scallion passed the National Restaurant Association's Serv-Safe certification exam for Safe Food Managers with a 95%. Thankfully the certification must be renewed every five years; shooting for 100% next time.

Sincere gratitude to Chef Owens, and the HTE 1603 student body at MSCD this semester. The quality of intelligence and skill of you all is at once challenging and inspiring!

Anyone who prepares food in a professional atmosphere, or even at home, should count such a class and certification as a basic requirement in their studies.

~TWS

Straight A(le), well over 4.0

Bonzuko signature homebrew, tweaked with a secret new hop, is fermenting and about to be transferred for secondary fermentation and clarification.

Basically, the beer is getting awesome.

Once awesome, it will be kegged and limited bottles will be produced. It is not for sale. It is just brewed for the love of beer, and is only to be enjoyed responsibly by a worthy taster.

This brew is dubbed "Straight Ale" in honor of The Wrapped Scallion's current G.P.A. of 4.0, or "straight A's" at MSCD. Aw yeah.

Lift a glass of your favorite beverage in honor of kind spirits and success with your endeavors this autumn season.
~TWS

Daily Cross-Swords: Ham and Bear Snack

Daily Cross-Swords: Ham and Bear Snack

TWS wrote this one for a sister blog, "Daily Cross-Swords" and the recipe is not to be missed.

If you don't want to try it on your own, consider hiring The Wrapped Scallion to make it for you!

Check other posts on Daily Cross-Swords as well. You may find links to interesting items.

Bon apetit!
~TWS

TWS will be Serv 'd

Serv-Safe, Food Protection Manager Certification, National Restaurant Association.

This October, The Wrapped Scallion gets officially schooled.

As part of a highly valuable and fun class at MSCD, Food Preparation and Sanitation, the above-mentioned certification testing comprises the mid-term examination. If we don't pass, we fail the class. No pressure.

Great information about prevention of food-borne illnesses, proper facilities management, pest control, food preparation & care, recipe conversion, plus much more is covered in preparation for the exam.

Chef Owens is a magical and magnetic presence in both the classroom and kitchen. She is well-trained, experienced, well-spoken, and attentive to all her students. She is a kick and it's an honor to work with her.

As an exploratory endeavor, TWS signed up for classes this semester in the MSCD department Hospitality, Tourism and Events. This semester has confirmed the joy of working with food, and has revealed many possibilities for putting this education into practice. So TWS is now pursuing a minor in Restaurant Management.

Look for more on professional developments soon! Thanks to all loved ones for your support.

~TWS

Yakitori For You

Independent Restaurant Review:

9/13/08 - Sushi Tazu, Denver, CO
(303) 320-1672

You read that post about Yakitori Shio-Yaki, right? If you haven't had it made for you before, check out Sushi Tazu in Cherry Creek. They do it just right and it's a real treat. Model your own creation off this one.

Taking a Saturday "vespa" tour of Denver on the way to see some dear ole friends, I found myself near Cherry Creek with a bellyfull of hunger. Dreaming lately of chawanmushi, and reminiscing my times in the area, it had to be Sushi Tazu. Plus sake is always nice.

Let's just say I worked there as a waiter years ago, for about 2 months. I hope they have forgotten it. At the time, I was not their best asset. But I was certainly a fan, even then. The food is classic Japanese and the people are classy (some Japanese). The taste of their hot house sake, probably the same brand (Gekkeikan?) as every other Asian restaurant in the Denver area, somehow tastes unique ... like something one might find in a feudal era sake inn. Japanromantic.

It was happy hour and sake was 2 for 1. Flying solo, I ordered two small flasks of the house hot selection, a chawanmushi, and a yakitori shio-yaki. This is unquestionably my favorite ninja snack.

Read TWS blog archives for more on yakitori shio-yaki. The best parts about Tazu's presentation: a classy wooden foodservice set with toothpicks, lemon, and shichimi. Love the shichimi. Green onions fat and fresh. Tender chicken. Tops. No place else does this dish so well.

Chawanmushi is a savory mushroom/fish custard served in a lidded crock. The flavor is intense, woody from the (shiitake?) shrooms and salty from the fish, softened and eased into the palate via creamy egg custard. Oh. My. Domo arigato gozaimashita.

The service was impeccably polite and thoroughly Japanese. Several attractive customers sat at tables on the patio around me on this sunny afternoon, and the staff was jovial yet professional. The meal, with appropriate tip, cost under $20.

I'll hit that place again for another review, and also to grab my ninja snack, ninja style so they only remember me as the smiley and genuinely nice guy whom I have grown to be. Excellent service, and a must-visit for anyone seeking classical Japanese food you won't find on the menu anywhere else.

~TWS

Vegging Out

9/15/08 - FSI (Food Selection & Identification, MSCD)

Tour: Coosemans, specialty produce supplier, Denver, CO
303-371-3130
Photo of TWS favorite find at Coosemans, the Lobster Mushroom, courtesy http://www.coosemans.com/

Chef Lamb is da man. He has put together such an exciting and pertinent syllabus for this class. Direct experience-learning is the next best thing to keeping your eyes on the road while driving. I could vividly describe every moment of the tour because I was so fully present ... but here's a summary.

Dan McMaster, 17-year veteran at Coosemans, guided us through a labyrinth of crazy legumes like the dragon tongue bean; cute looking baby bite-sized squash both green and yellow; varietals like funky purple fingerling potatoes; nutty-smelling microgreens called mache; wierd sea beans; onion and garlic offerings; mystical mushrooms like the maitaki ("hen of the woods"), renji (king oyster), wood-ear, shiitake, and my personal fave ... the lobster mushroom. Yup, it is the color and scent of a lobster. Then we moved on to tarot root; cactus pears; malanga; tamarind; carambola (star fruit); rambutan (lychee); quince; ti leaves; cactus leaves ... and finally lovely & fragrant florals like orchids, carnations, pansies, and lemon leaves.

We saw lettuces and peppers, fruits and herbs. Way more than listed here. And we'll never be the same again.

My philosophy, dear readers: Education is zilcho unless you put it into practice.

The day after this tour, I saw some of those bite-sized squash at the local store. Roasted them with butter, oil, salt, pepper, oregano, onion powder, and a little beer. Aw yeah.

Need some inspiration? Though a wholesaler, check out Coosemans' website. Ask your local grocer to order in your favorite oddity, and mention that Coosemans stocks it.

~TWS

Cheese us!

9/22/08 - FSI (Food Selection & Identification, MSCD)

Guest speakers: Mike Przestrzelski; Val Landrum - United Sales & Services, LLC, specialty food brokers. 720-898-8181

Chef Lamb delivers the goods, again.

Denver's largest deli broker came down on our class with a spread of cheeses to make any dairyphile melt onto a toast round. Cheese. Cheese. More cheese. School is awesome.

We sampled the finest, and sometimes a couple of the finest marks of each natural cheese variety.

Talking about: Sheep's milk chevre so dank; marscapone like buttery whipped cream; boursin smacking of garlic & herb; mozzarella smooth like no oth-ah; creamy feta from Israeli sheep's milk ... not your usual cow / salt cheese from the local store!; Reny Picot 60% butterfat brie (I ate more than 7 slices myself); havarti flavored with horseradish, chive, and mustard seed to kick your tastebuds into submission; unbeatable Jarlsburg swiss; 18 & 30 month-aged parmesans beyond description; chipotle cheddar, aw yeah; and of course bleus: Maytag, Danish, Roquefort.

Rounded out with handmade specialty crackers, fine salami, and an olive selection. High class.

Whew. I may have missed listing a fontina or two here, but I sure ate 'em! Had a plate of the bluest, fuzziest Danish bleu all to myself ... Chef Lamb could see the fire in my eyes when he asked to take it away and kindly let me eat it all. Thanks, Chef!

Mike layed down tons of good info and history. This guy knows his business and is an impressive personality. Val is an accessible and passionate presenter, generous with his product and a really nice guy.

If you missed this class for any reason, go sign up for it next semester. Enroll in MSCD if you must! Contact me if you want more info on this event or these nice people.

~TWS

The Porter's Whistle Blew

The Cherry Tree Porter has kissed and ran. A rich, dark beer tasting of bourbon and cherry wood, this was a house favorite. So far, everyone who has tasted it has been smitten. Our friend TERRI does not drink much beer, but gave it rave reviews and sipped a few tall glasses! Glad you enjoyed it ... come sample our next brew when you can.

Best of all, the keg system is up and running. The Cherry Tree was the inaugural keg brew and it hit spectacularly. Special, very special, very very special thanks to FRANK. Without his truck, his time, his assisted brawn, and his great attitude, the keg fridge would never have arrived.

Now in the keg:

Sophomore Wheat

~TWS

Flat Tire

Bonzuko Phat Tire is ... is ... is ... gone.

Despite the pleas for more, the 2008 version has been fully ravaged.


~Bonzuko

Yakitori Shio-Yaki, Chicken Skewers

Simple & delicious. Yakitori Shio-Yaki is grilled chicken on a stick with simple seasonings. Try it on the grill or in a convection toaster oven. Prep time: 10 minutes, plus marinade time of at least 24 hours. Cook time: approx. 20 minutes. Yields about 6 skewers, depending on construction.

Yakitori Shio-Yaki

by The Wrapped Scallion

1 x Boneless, Skinless Chicken Breast

1 x Onion of Choice

4 x Green Onion Stalks (thicker is better)

1 x (20 ounce) Bottle Soy Sauce

1 cup Sesame Oil

Sea or Kosher Salt & Pepper to taste

Skewers

Prepare the marinade

Pour half the bottle of soy sauce into a bowl.

Add 1/2 cup sesame oil, salt & pepper. Set aside.

Prepare the food

Wash and peel all vegetables, discarding skins.

Slice the onion in half. Finely dice half the onion and set aside.

Chop the remaining onion into large chunks to fit onto skewers. Set aside.

Grasp the white end of the green onions, pull from the other end.

Slice the dark green portions which pop off into small circles. Reserve in a plastic bag in the refrigerator.

Chop the rest of the green onion into barrel-shapes, the same width as the onion chops. Discard the onion top. Set aside with onion chunks.

Wash the chicken.

Cut chicken into bite-sized chunks to work with the onions.

Arrange chicken, onion chops, and green onion barrels onto the skewers. Make it pretty, like a Zen flower arrangement! Balance meat and vegetables appropriately.

Place into a shallow dish large enough to let the skewers lay flat. Pour marinade over skewers. Cover and refrigerate for 24 hours, turning at least once.

Prepare the dipping sauce

Add the diced onion to the remaining soy sauce and refrigerate until ready to eat.

Add fire

Discard the marinade. Brush skewers liberally with remaining sesame oil. On all sides: Salt them well, and then add pepper.

Cook the chicken over a flame or in a convection toaster oven until internal temperature reaches at least 165F.

Oiishi-desu.

~TWS

Tire in a Bottle

The Bonzuko Brewery Phat Tire Amber is in the bottle! A clone of New Belgium Brewery's Fat Tire (a true classic), Phat Tire is simply a box kit obtained from the good people at Stomp Them Grapes.


This beer is not for sale. The Wrapped Scallion practices homebrewing to celebrate the joys of liquid breads. And ... it's science.