TN: New York bids adieu to Sharon Bowman

Thanks to everyone for the kind words. Sure was a fine night, quite excellent company. Very sorry to lose Josh to work.

For those following at home, here is the complex improvisation for the rice:
On Sat went to union sq fmrs mkt, got 5 ears corn, took home and immediately steamed for 5 minutes, cut from cob, put in fridge (all to prevent sugar conversion).

Day of, charred 1 medium jalapeno, peeled, deseeded, minced. Cut up big weird carrot into fat brunoise, ditto fresh red onion, rehydrated Mendocino County Craterellus.

Put a bit of chestnut honey on corn, homeopathic amounts of smoked paprika and chipotle, sauted hot in olive oil until slightly browned, set aside.

3 smallish cooked lobsters: removed meat, took shells and boiled gently for 5 minutes in 1/3 chix, 1/3 fish stock, 1/3 rehydrating liquid from the blacks, filtered. Lobster meat cut into serving piceces, put into beurre mont, warmed and held.

Sauted carrot then blacks then onion then 2 cups carnaroli rice then jalapeno from above. Added nice French chardonnay, then stock. Etc etc. when near done, added butter and corn, S&P, plated with lobster on top.

Garnish with a chiffonade of basil and parsley.

I think that's everything.
 
originally posted by SFJoe:


originally posted by Brad Kane:
originally posted by SFJoe:
RisottoAdded nice French chardonnay
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Hmmm I think the record just noted that Raveneau is a good cooking wine.
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You would be mistaken.

Vire-Clesse, it was.
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Thanks for the clarification Raveneau would have been conspicuous consumption to the ultimate degree. Sounds like a great evening even with the mad photographer on the loose.
 
originally posted by SFJoe:
Risotto

Day of, charred 1 medium jalapeno, peeled, deseeded, minced. Cut up big weird carrot into fat brunoise, ditto fresh red onion, rehydrated Mendocino County Craterellus.

Put a bit of chestnut honey on corn, homeopathic amounts of smoked paprika and chipotle, sauted hot in olive oil until slightly browned, set aside.
Click to expand...

Two questions:

Do you throw out the seeds from the jalapeno after deseeding?

Do you smoke your own chipotle or is it sold like smoked paprika (never seen it sold that way)?
 
originally posted by Jay Miller:

Two questions:

Do you throw out the seeds from the jalapeno after deseeding?

Do you smoke your own chipotle or is it sold like smoked paprika (never seen it sold that way)?
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Yes, I tossed the seeds for this dish. There are other recipes that use the seeds, but I wasn't trying to get this too hot, nor was I making a black mole or some such.

Chipotles are always smoked in their production (as you know, they are smoked jalapenos). I have whole ones, canned ones in adobo, and powder in the house. This was just a little powder, half a teaspoon or less. Kalustyan has all of them.
 
originally posted by SFJoe:
On Sat went to union sq fmrs mkt, got 5 ears corn, took home and immediately steamed for 5 minutes, cut from cob, put in fridge (all to prevent sugar conversion).
Click to expand...

Is this starch --> sugar, or something else?
 
originally posted by SFJoe:


Chipotles are always smoked in their production (as you know, they are smoked jalapenos). I have whole ones, canned ones in adobo, and powder in the house. This was just a little powder, half a teaspoon or less. Kalustyan has all of them.
Click to expand...

And Google has Kalustyan. What a fascinating place that I never knew existed. They have 3 different chipotle powders and I've never even seen one before.

Their vanilla bean prices are really high though.

And I'll admit ignorance. I never knew (or knew and forgot?) chipotles were smoked jalapenos.
 
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