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Eat Your Brussel Sprouts!

I have many a fond memory of the fall.  It’s always a relief when the hot Texas summer days begin to wind down a bit and its enjoyable to take a morning stroll around the neighborhood without facing the dangers of dehydration.   Yes Fall!

One of the vegetables I do love to see appearing in the markets and supermarkets are Brussel sprouts.  Yes, I am fully aware the half of the people out there are excited to see this petit cabbage looking vegetable and that the other half wonder whey one would eat such a thing.  The latter half have undoubtable been scarred by the Brussel sprout during childhood.  I too suffered the mental trauma of forcing down over cooked boiled Brussel sprouts.  There were not enough mashed potatoes in the world to cover up that flavor.  These were dark times. Don’t be afraid though.  Face your fears and take another look at this nutritional and dare I say …delicious vegetable!

The Brussel sprout is a nutritional bomb.  Packing a good amount of vitamin c, vitamin k and folic acid.  They are high in fiber, low on the glycemic index, provide some minerals and there is even some research out there that they may have some anticancer properties.  This is a vegetable you must take another look at.

Brussels were very popular in Europe for several centuries and are in many areas synonymous with Christmas Dinner.  I am no genius but I suspect they were quite popular in Brussels.  Wikepedia tells us that they were brought to the United States by French settlers which I think is quite possible.  Again, I am no genius but the French Master Chef, Escoffier, in his Guide Culinaire lists several preparations for this “Choux de Bruxelles”.  Why not bring some along to the new digs?

Brussel sprouts are best when they are younger and have a firm feel and tight leaves.  They can be eaten raw and are good when thinly shaved and tossed with olive oil, salt and lemon juice.  In the old days, it was common to boil them, but I find sautéing and then a quick braise where the liquid reduces and glazes the sprouts is the way to go!

In the recipe below I do a hard sauté of the sprouts in my wok.  There is no reason you need to use a wok, a sauté pan will work just fine, especially a good cast iron.  Preferably one passed down as a family heirloom!  I just happen to have a personal attachment to my wok, nothing to be concerned about, I brought it back from Hong Kong with me and the years of use have given it a beautiful patina…. and it’s fun to use.

I use two types of oil. A neutral oil for cooking and a high-quality finishing oil for finishing.  Be careful though a bitter olive oil is not a good friend to Brussel sprouts.

Brussel Sprouts with olive oil and lemon

 

Ingredients

1 pound of Brussel sprouts

1 teaspoon sea salt

1 ½ cups stock (vegetable or chicken)

1 teaspoon garlic

Juice of 1 lemon

Zest of 1 lemon

1 tablespoon of good finishing olive oil

1 tablespoon of olive oil or blended oil for cooking.

 

  1. Clean the Brussel sprouts by rinsing in water.  Trim the bottoms of the thickest part of the base and remove any loose outer leaves.
  2. Mince the garlic, juice and zest your lemon and get ready to cook!
  3. Get your pan nice and hot and add the cooking olive oil. Carefully add your sprouts and let them get some color.  Move in the pan from time to time but not too much.
  4. Once they have the color you like add the garlic and stir for about 30 seconds then add the stock. There should be a violent bubbling of stock and sprouts so be careful.
  5. Let everything cook until the liquid is almost gone. Check the sprouts and a skewer or knife tip should go through easily with only the slightest bit of resistance.  You can add a bit more stock and cook longer if you wish.
  6. Add the finishing oil, juice and zest. Reduce for 30 more seconds and remove from heat.
  7. Check your salt and lemon to make sure you don’t want a bit more and then enjoy!

Thyme out!

Jason

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A quick shoot in Owners Box

A Quick Shoot in Owners Box

These images were taken in preparation for a Octoberfest menu in the Owners Box at the Omni Dallas Hotel.  We are working with the good folks at Andrews Distributing, Shiner, Rahr & Sons, Lakewood and Revolver Brewing.  Always great to have good partners and friends! Chef Alex Ayala did a great job on the sliders and I tried to do them justice with my Canon 6d and a 100mm Macro lens.

Thyme to have some fun

Jason

 

Bratwurst Slider, Beer Cheese Fondue, Caramelized Onions, Spice Mustard

Shiner Octoberfest

Ruben Slider, Beer Sauerkraut, Caraway Aioli

Rahr Octoberfest

Chicken Schnitzel, Warm German Potato Salad, Spicy Mustard

Lakewood Punkel (pumpkin pie spiced dunkel)

Pork Schnitzel Slider, Mushroom Ragout, Lemon AIoli

Revolver Red Shift (red ale with ginger and other spices)

https://www.shiner.com/beer/bock

https://www.lakewoodbrewing.com

https://rahrbrewing.com/

https://revolverbrewing.com/

http://www.andrewsdistributing.com

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Trinity River Dinner at Texas Spice

If you have not tried the spirits from the Trinity River Distillery here in Dallas you really should make a point to treat your self!  They are really high quality locally made products and I must say they are some really nice people too!

Texas Spice at the Omni Dallas recently did a dinner with them as part of their Artisan Dining Series.  If you did not make it … well at very least you can look at some photos and wish you did!

Chef Donald Chalko, Chef Jan Loov and Chef Kristina Kent did a great job putting the dinner together.  General Manager Megan Heald and team crafted some great cocktails.

Check out Trinity River Distillery!  https://www.trinityriverdistillery.com/

Next Thyme!

Jason

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Banana Split with Marshmallow Ice Cream!

If you happen to be at Texas Spice at the Omni Dallas Hotel be sure to ask about there current “off the menu” special.  Chef Kristina Kent’s Banana Split with Marshmallow Ice Cream, House Made Marshmallows, Chocolate, Caramel and Cookie Butter.

Cookie butter you say?  Yes indeed.  The famous Texas Spice Chocolate Chip Cookie is, in a effort to never run out, occasionally overproduced.  While having the integrity to never serve a day old cookie what is a pastry chef to do wihth the extras? Well . . . I guess you blend them with butter to make a buttery cookie spread.  Genius!

Thyme for Dessert,

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Avocado Margarita At Omni Dallas Up Town Terrace

If you happen to be staying at the Omni Dallas Hotel definitely take the opportunity to try the Avocado Margarita at the pool this summer!  The summer pool menu is featuring Avocados from Mexico.  The Avocado Margarita has avocado muddled into the drink and is garnished with a cilantro lime popsicle this is a must try.

Thyme to relax,

Jason

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Roxor Gin Dinner at Texas Spice

Texas Spice restaurant at the Omni Dallas Hotel recently hosted a intimate Gin Dinner featuring the local artisan gin from the New Artisan Sprits company called Roxor.  Roxor is a deliciously food friendly gin complete with hints of citrus and light juniper.  In the sprit of civic pride I am happy to say its a  Dallas produced gin which is the brainchild of the legendary chef Robert Del Grande.  Chef Robert is one of the “founders of southwest cuisine” along with Chef Dean Fearing and Chef Stephen Pyles.  Good company  to be sure!

Chef Donald Chalko of the Omni Dallas put together a four course menu and each course was pared with a refreshing gin friendly cocktail.  A good time was had by all and another of the Texas Spice Artisan Dinner Series went off with a bang. The two founders of New Artisan Sprits Chef Robert Del Grande and Don Short were in attendance to talk about the gin.

https://www.newartisanspirits.com/

Thanks for all involved!

Thyme out,

Jason

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The French Room as I Remember

The last dinner in the French Room as we know it was on June 11, 2016.  They have shuttered for remodeling.  I had the great honor to be the Chef there for 5 years . .  one of the best times of my professional life I must say.  I was there from 2004 to 2009.  It was a special restaurant with a crew that really bonded. I made some great friends and learned a lot.  We had an amazing team of culinarians, awesome servers, and a real thirst to do some cool food.  Always trying to do something better, challenge ourselves, and raise the bar.  We had two great reviews in the Dallas Morning News, both 5 star.  We also had the amazing surprise of being named Zagats number one hotel restaurant in the country, earning a score of 29-29-29 three years in a row!

I can’t help but wonder if the changes being made will destroy the magic of the place. . . and yes there was some real magic in the room – glittering chandeliers, high vaulted ceilings, great wine service, caring servers and captains,  and a culinary team that was really pushing themselves to be better every day.

I was lured off to Las Vegas to open the Mandarin Oriental Hotel on the strip.  To be honest, at that time in my life I still had a little wanderlust I guess.  I knew I was leaving something special behind but  the promise of what is next can be very alluring.  As it turns out, opening the Mandarin was a great experience.  But, I will never forget my time at the legendary French Room. I hope the long time members of the French Room team (not everyone suffers from wanderlust) land on there feet, get to return if they want to, and hold there heads high for all they accomplished through the years.

Thyme Remembered,

Jason

Some photos from the “Old Days”

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Rest in Peace Tom and Drew.

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Spinach, Caramelized Onion, Bacon and Gruyere Dip

Well yesterday was the Super Bowl and I suppose it could be said this post is a day late.  I actually put this together yesterday with out recipe . . . shooting from the hip if you will.  It came out so darn good I wanted to post it! During the game it was hard not to keep getting up and having a little more dip, sometimes on the French bread I took to serve with it and sometimes on a chip.

This recipe is easy to make, the longest part is slowly caramelizing the onions which can take a 1/2 hour or so to do right.  Low and slow wins while caramelizing onions.  This recipe will serve 8 as a appetizer.  Serve with chips or French bread to dip.

Enjoy

Thyme fly’s

Jason

 

Ingredients

1 tablespoon olive oil

1 onion, diced

6 ounces bacon, diced

3/4 cup white wine

5 ounces baby spinach

8 ounces cream cheese

1/2 cup mayonnaise (commercial)

1/2 cup sour cream

1 tablespoon chopped rosemary

1 packet Hidden Valley ranch powder .4 ounce

1 teaspoon salt

1/2 cup grated gruyere cheese

  1. Turn your oven to broil and set out your cream cheese to soften.
  2. You will need to have two pans one to render the bacon and one to slowly caramelize the onions.  Begin by rendering the bacon.  Heat a pan to medium and add the tablespoon of olive oil to get started but once the bacon starts to cook it will give you all the fat you need.  As the bacon cooks you will see a good amount of fat rendering off, this is what you will use to caramelize  your onions.
  3. When the bacon is almost crispy pour most of the fat into your other pan and turn on to medium heat. Add the diced onions and start to cook them.  Once they start to sizzle and begin to brown turn it to low.  Then slowly caramelize slowly while stirring every few minutes.
  4. When the onions are golden brown add the spinach and wilt down.
  5. When the spinach is fully cooked add the wine and bring to a boil.
  6. When the wine is boiling add the everything except the gruyere cheese.  Let everything heat until it is all melted together and hot.
  7. Pour into a oven proof dish and top with the gruyere.  Put in oven on broil and cook until bubby and brown.

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Operation Chile Day 3 – “Dinner at Lapostolle”

It took us quite some time to travel from Casa Silva to  Lapaostolle, but the journey was certainly worth it.  Lapaostolle  the most opulent of the vineyards we visited, the family that owns Lapaostolle also owns Grand Marnier so I would imagine funds are not a issue!  We were fortunate to experience so much hospitality here.  Not only did we get to tour the family’s private cellar but even finished up with a wonderful dinner prepared by the chef.  Lapaostolle is definitely channeling France in the heart of Chile.

Thyme Out

Jason

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Entrance to the “Private Cellar”

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