Hi folks. I am the chef of a small Gold Country cafe in California. The hotel the cafe is in was built in 1857 and is still one of the oldest eateries in the county.
I started in the kitchen at the ahawanee hotel in Yosemite CA in 1972 and had my own restaurant for 9 years. I married my lead waitress in 1973 and have raised 3 children with her. She is still my lead waitress and has been all through our marriage.
We grow many of our own organic herbs for home and the cafe and I also have 3 Koi ponds, 1 at the hotel.
Thanks folks, I would be more than happy to chum the waters so to say with a recipe or 2 now and then, as a matter of fact here is one of my favs;
This is a spicy dish with lots of flavor and no culinary heat
1/2 cup brown sugar
1/2 cup Hungarian paprika
2 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon dried thyme leaves
1 tablespoon dried basil leaves
2 teaspoons dried tarragon leaves
1 teaspoon black pepper
mix 1/2 of the rub with 1/4 cup white wine and 2 tablespoons evoo and mix in large shrimp and mary for 10 to 15 minutes
Heat a cast iron ribbed grill to red hot and place the shrimp individually on it. Allow to blacken slightly before turning and blackening it on the other.
Place shrimp around a spinach salad dressed with hot balsamic and bacon vin. or with an order of French fries