so hard to believe that another year is coming to an end. We've
been so busy around here that the months have all blended together and
2011 is just around the corner. What's that old
saying? Time flies when you're having fun and that's exactly
what 2010 has been around here.
wanted to take this opportunity to thank all of you for making this
year the banner year that it's been for us. Your support of the
restaurants, the TV series - Mexico One Plate at a Time, another new
cookbook, the Frontera Culinary scholarship, and the Frontera Farmer
Foundation has been fabulous.
looking forward to 2011 and all the new projects we have planned --
Season 8 of the TV show, the iPhone/iPad app, the new cookbook, and
whatever else Rick has up his sleeve.
entire Frontera family wishes you and yours a happy and healthy holiday
season and may next year be all that you want it to be.
Spotlight on Frontera:
month when I review the new menus, there's one dish that personifies
both our philosophy of seasonality and the amazing creativity of our
chefs. This month, Chef Richard James has created that dish with
Manitas de Cangrejo con Crema Habanera.
He's taken stone crab and elevated it with a delicious dipping sauce of
blood orange and habanero. The citrus flavors of the blood orange
accentuate the fruity flavors of the habanero, and in my mind is the
only way I want to eat stone crab in the future. Richard rounds
out this dish with the addition of crispy fall vegetable
chips. They add a wonderful texture to the dish, their flavors
compliment, and at the same time, pull all the elements of the dish
together. As beautiful as this dish looks, it doesn't hold a
candle to how amazing it tastes. Luckily it will be on the menu
until the end of the year.
Giving and Giving Back:
few weeks ago, I received an email from one of our readers, Rene
Roberts, she asked for a list of farmers that received grants from
Frontera Farmer Foundation.
It was her hope that she could support some of these farmers by buying
products that they might sell as Christmas gifts. I'm working on
compiling that information and if you're also interested in this list,
email me and I'll send it to you.
suggestion gave me an idea for a unique gift - giving or splitting a
share of a CSA. Many of the farmers you have supported in the past
through your donations or that you purchase from at your local farmer's
market are currently selling shares in their CSA's for next
season. With this gift, you're not only helping support local
farmers, you're also getting delicious food throughout the growing
terms of giving back, you could think about making a charitable
donation in lieu of a more traditional gift. As you well know,
it's been a tough couple of years economically and charities have been
especially hit hard. Or, you can contact the charity about donating your
time. Most charities need volunteers, in fact they depend on
volunteers to help out at special events. It's just another way to
give and your help will be greatly appreciated.
time of year when my baking is in high gear, my silpats are in almost
constant use. I've owned my set for over 15 years and the
manufacturer says that they can be used up to 3,000 times. Silpats
are made from a food safe silicone reinforced with a fiberglass weave
and this combo creates a non-stick surface. They come in a variety
of sizes and can be used in the oven (up to 480 degrees) or
freezer. With all the cyber deals going on right now, I'm not
going to give you a link to any one site. Just search
for "silpat liners" and find the best deal. Prices vary between
$14.95 to $24.95 depending on size and site you're shopping on.
I have one more suggestion, my new favorite instant read thermometer, the
by ThermoWorks. I love it's speed (3 second readings) and it's
large display (from .1 to 572 degrees). The new design is water
resistant and the battery lasts up to 1,500 hours with an automatic on
and off. It retails for around $100 (it's called the Rolls Royce
of thermometers) but if you're looking for that special gift, this would
be the one.
Recipes from the Test Kitchen:
R & R:
a reminder that the restaurants will be closed from January 1st through
January 10th. We'll reopen on January 11th. See you then.
See you next month.
Test Kitchen Director/Web Site Culinary Director
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