The Standard Restaurant a Very Special Recipe


APRIL 8, 2013 | 4:00 PM BY CHEF HANNY


The Standard Restaurant a Very Special Recipe
 
I’ve been to lots of restaurants in my life but very few a remunerable.
One that is however is called the “STANDARD”. That’s it just the Standard.It’s in Stanardsville, Virginia in the foothills of the Blue Ridge.
The Chef/ Owner is truly gifted and it shows in his kitchen.
I was speaking one evening at the local library and was invited to dinner at this wonderful restaurant.


TUNA PASTA with OLIVES & ARTICHOKES


MARCH 28, 2013 | 12:00 AM BY CHEF HANNY


TUNA PASTA with OLIVES & ARTICHOKES


I love the art of cooking it’s an equal to the art of invention. There are so many way to create good food and even the novice can get it right by starting out with the best and fresh (when possible) ingredients and a little imagination. Not pushing spring arrival to hard (ha- ha) I came across this wonderful dish that is very uncomplicated and tasty.


INGREDIENTS:



  • 8-10 ounces of tuna steak, cut into 6 pieces

  • 4 Tbsp. of extra – virgin olive oil

  • 2 Tsp. of freshly grated lemon zest

  • 2 Tsp. chopped fresh rosemary

  • ½ Tsp. kosher salt

  • ¼ Tsp. freshly ground black pepper

  • 6-8 ounces of penne pasta

  • 1 tin of artichoke hearts in water, drained

  • ¼ cup of chopped green olives

  • 3-cloves of garlic finely chopped

  • 2 cups of grape tomatoes

  • 2 Tbsp. of lemon juice


CARAMEL – CROISSANT PUDDING


MARCH 27, 2013 | 12:00 AM BY CHEF HANNY


CARAMEL - CROISSANT PUDDING


 "This is as easy as 1-2-3 and delicious. "


 


INGREDIENTS: 



  • 2 large or 3 small stale croissants, coarsely torn apart

  • ½ cup of sugar

  • 2 tablespoons of water

  • ½ cup of heavy cream

  • ½ cup of milk 2-3 tablespoons of bourbon

  • 2 x-large eggs, beaten

METHODE: 



  1. Preheat oven to 350 degrees

  2. Lightly butter a 1 quart shallow baking dish and arrange croissant pieces in the dish. In a small sauce pan, stir the sugar and water over moderate heat till sugar dissolves; wash down and crystals on sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms. (Takes about 5 min.) Remove from heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.


IRISH SODA BREAD


MARCH 25, 2013 | 12:00 AM BY CHEF HANNY


IRISH SODA BREAD 


I had some for Saint Patrick’s Day and began wondering why you only see this delicious bread on the 17th of March?


Anyway there is no reason why you can’t have it all the time so here goes.


 


INGREDIENTS:



  • 1 Cup of whole wheat flour

  • 1 Cup of quick cooking oats

  • ¼ Cup of sugar

  • ¼ Cup of unsalted butter, cut into small pieces

  • 1 Tsp. of baking soda

  • 1 Tsp. of kosher salt

  • 1 ¾ Cups of whisked buttermilk

  • 1 egg, whisked

  • 1 Tsp. grated orange zest

  • 1 Cup of prunes, chopped

 


METHODE:



  1. Preheat oven to 180 c. Line a baking sheet pan with parchment paper or you can bake in a loaf pan as well.


JENGA RIBS


MARCH 21, 2013 | 3:14 PM BY CHEF HANNY


Here is a great recipe for ribs. This is a dry rub and when it;s finished just eat it or dip the rips in a prepared barbrcue sauce, although I'm sure you all have one of your own.


 


INGREDIENTS:


 


1 Tbsp. plus 1 Tsp. of garlic powder


1 Tbsp. kosher salt


1 Tbsp. packed light brown sugar


1 Tbsp. paprika


2 Tsp. chili powder


2 Tsp. freshly ground pepper


2 Tsp. ground cumin


2 Tsp. onion powder


1 Tsp. ground cinnamon


2 Minced PIRI PIRI PEPPERS


1 Tsp. ground coriander


2 Racks of St. Lous Style port spareribs (about 5# total weight)


 


METHODE:


Whisk garlis powder, salt, brown sugar, paprika, chili pepper, cumin, onion powder, cinnamon, and corriander in a small bowl along with minced Piri Piri peppers.


PIRI PIRI CHICKEN


MARCH 8, 2013 | 1:27 PM BY ADMIN


PIRI PIRI CHICKEN

 

My friend Steve hash was cooking. And when Steve cooks Jack eats well.

I met Steve many years ago in Tacoma Park, Maryland at my restaurant called The Savory.

Aside from being a “Foodie” Steve is a professional photographer and actually did the shoot for my book “SECRETS from the WHITE HOUSE KITCHENS”.

 

Well one night his friend Carolyn Sedwick called and invited my wife Debbie and me to dinner.

Having dinner at Carolyn’s home is like being entertained by Pearle Mesta and this time was no different except Steve did the cooking.

For the first time in my culinary life of 55 years I had the finest chicken dinner ever. The char broiled chicken on real charcoal was called Piri Piri chicken.

 

This is an African – Portuguese recipe that stands out like no other. Now there are several recipes and marinades but this one is by far the best.


SHRIMP CEVICHE


FEBRUARY 5, 2013 | 7:57 PM BY SYSOP


This recipe comes from Sweet Buttler's restaurant in Sherman Oaks in California.

 

Being an avid fan of Ceviche, I have to say this is one of the best ever.

 

Here it goes:

 

This makes about one quart of product.

1 pound of black tiger shrimp (raw) tail on

3/4 cup of fresh lemon juice including pulp

1 white onion chopped

1/2 bunch of fresh Cilantro chopped

2-3 tomatoes cut in bite size chunks

1/2 to 1 habanero pepper stemmed and seeded

 

Mix all ingredients in stainless steel bowl and be sure there's enough juice to cover the raw shrimp.

Place in the refrigerator covered in saran wrap overnight.

The acid from the lemon will actually cook the shrimp even though it still looks raw.

You may also add finely chopped garlic for additional flavor.

 

 

 


GRILLED FILET MIGNON with BRANDY MUSTARD SAUCE


SEPTEMBER 13, 2012 | 5:42 PM BY SYSOP


Never fear grilling is still in season and for some there is no season.

 

I came across this recipe and I want to share it with you all.

 

This is a recipe from the famous RHODODENDRON CAFÉ

 

HERE GOES:

 

The bite of mustard and the char of the grill step up the flavor of tender but mild-tasting Filet Mignon. Be sure to have all the sauce ingredients ready before you start grilling the meat. For perfect timing, add the cream to the sauce at the same time the steaks are resting; they’ll be done at the same time.

4 - 8oz filets
1 Tbsp. olive oil plus more for brushing
Kosher salt and ground black pepper to taste
10oz of sliced mushrooms (Portobello’s are best)
2 shallots, finely chopped
½ cup of brandy
½ cup low sodium beef broth
2 Tbsp. of Dijon mustard
2 tsp. fresh thyme leaves
Cayenne pepper to taste
2 tbsp. thinly sliced chives

 


Every once in a while a writer comes across a great story or a wonderful recipe.


JULY 15, 2012 | 5:42 PM BY JIMC


This past week I was sitting at the bar in a well known local steak house called Topeka’s when I overheard a young server by the name of Afton McKay talking about her Mom and what she made during the huge storm which hit us in Central Virginia.
Afton’s Mom Darlene Goodfellow put this together and I have to tell you it’s three YUM’s., The following recipe served with Hash Brown’s and a real good thick link sausage is how I made breakfast at my house.
4 large Portobello mushrooms place in an oiled skillet and cover till ¾ cooked through.
Remove cover and crack an egg and place in each mushroom.
Add salt and pepper to taste and add shredded cheese (use what you like the best) I used Feta but x-Sharp Cheddar or Jack Cheese are also wonderful.
Place cover back over skillet till the yolk is just the way you like it.
Remove contents of skillet and plate then add a medium Salsa on top


Roast Corn with Lime and Garlic


JULY 11, 2012 | 9:57 AM BY JIMC


I wanted to share this great summer time recipe with you. 



  • Soak 8 ears of corn with husks attached in water overnight.

  • Next day place corn on hot charcoal grill turning until husks are dark or even starting to turn black.

  • Remove and let cool.

  • Remove husks and slice corn off the cob and place kernels in a large mixing bowl.

  • Melt 1/4 pound of salted butter and add plenty of minced garlic, black pepper and kosher salt,
    1/4 cup of finally chopped scallion and 1/4 cup of chopped parsley.

  • Now add in the juice of 6 limes and 1 cup of feta cheese or queso-blanco.
    (I personally like the feta cheese the best.)

  • Stir all together and then fry in an iron skillet till acceptable .

This is a double WOW for something as simple as corn.
Enjoy - Chef Jack