February 26, 2008
[flashvideo filename=images/vid/SoftJerkey.flv /]
Ingredients:
- 1/4 cup brown sugar
- 1/4 cup of salt
- 6 cloves of garlic
- 2 medium shallots
- 1/3 cup coriander seed
- 1/4 cup black peppercorns
- 2 New York strip steaks
Combine all ingredients except steaks in food processor until a coarse paste is formed.
Completely cover steaks in paste and wrap tightly in plastic wrap. Place in a casserole dish side by side, and weight with heavy cans, or other weight. Put in fridge overnight. Next day; turn steaks over, and weight again for another 24 hours. Remove from plastic wrap, and remove cure.
Slice thinly to serve.
View The Blacksmith Restaurant videos on YouTube. Thanks to Hans at Bluescreen Video & Film for video production.
February 25, 2008
I developed the idea for New Ranch Cuisine when I was working as a Sous Chef at Star Canyon Restaurant, under Stephan Pyles. We focused on Southwestern Cuisine, which I love. Still, I wanted to create a cuisine that was influenced less by Mexican cooking and more by the traditions, the heritage, the techniques and ingredients of dishes common to farming and ranching communities at the turn of the century. In this way, New Ranch Cuisine is closer to New American than Southwestern Cuisine.
It’s more subtle than “cowboy cooking,” concentrating on the flavors and techniques from these areas and showing them off in a simple and modern way. The cooking at the turn of the century in these communities was very pure and practical. They cooked seasonally, and found ways to inject a lot of flavor into ingredients with seasoning, smoke and, often, curing.
New Ranch Cuisine encompasses these techniques, and it conjures the images and emotions of the West: bold flavors that reflect the beauty and diversity of the American Landscape.
February 23, 2008
Laurie J. Rice from The Source Weekly reviewed The Blacksmith in this week’s issue.
After a total remodel in which a new illuminated alabaster bar greets diners, Executive Chef and co-owner Gavin McMichael has updated the Blacksmith’s menu, honed the service and revamped the interior to bring a fresh mix of modern and rustic touches to the Blacksmith’s solid “new ranch comfort food” foundation.
Read the full article - Blacksmith is Back: Finding comfort in fine dining
February 20, 2008
Welcome:
The interior isn’t all that’s new at the Blacksmith. We have also remodeled the virtual Blacksmith. If you’re reading this, you’ve discovered the Blacksmith Blog, where you’ll find posts about events, specials and new menu items at the restaurant as well as recipes, tips, and tricks for creating culinary masterpieces in your own home.
Something else that’s new… Happy Hour!
In case you haven’t heard, The Blacksmith’s new bar is the place to be after work and after hours. Between 4:30 and 6:00 p.m. and after 10:00 p.m., you’ll find a creative menu of drink specials and bar food to satisfy even the most finicky palate. Come join us for happy hour in the new Blacksmith Bar and Lounge. It’s the New Ranch Cuisine you love, with less commitment. Check out the Menu.
Coming Soon…
Keep an eye open for video posts of Chef Gavin McMichael showing you how to prepare Coriander Cured Beef, White Bean Hummus, and one of my favorites, Three Pepper Soup.
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News :: Paul @ 9:21 pm
