See Ranch Dressing ~ http://postranchkitchen.blogspot.com/2012/12/stinging-nettles.html

The Post Ranch Kitchen

My Culinary Explorations in Big Sur and New Ideas and Inspirations from the Sierra Mar Kitchen

Tuesday, February 24, 2015

Oaxaca Inspiration

In January I was able to spend a few days in Oaxaca City studying the local
cuisine and mescal production. The city exceeded my very high expectations,
not only in its incredible cuisine, but also in its cleanliness and overall
level of hospitality. As expected, the various Moles and Tlayudas were
fantastic. I have always been a fan of chapulines (crickets), but was
actually amazed at how much I liked the cooked agave worms. (I don't think
the agave worms will make an appearance at Post Ranch- but I do have some
ideas for crickets- which I suspect will become a popular item in terms of
sustainable food options in the coming years).

I had dozens of amazing dishes while in Oaxaca, but one of the items that
really stands out was chewing on a piece of agave straight out of the
earthen oven. The pulp of the roasted agave had a sweet and smoky
complexity unlike anything I have experienced. I want to see if I can
replicate this flavor using wild Big Sur agave roasted in coals and then
reduced into a smoky syrup. It is always exciting how traveling to a
faraway place can inspire new vantage points on ingredients close to home.

The Post Ranch Kitchen

My Culinary Explorations in Big Sur and New Ideas and Inspirations from the Sierra Mar KitchenMonday, January 6, 2014

The Trick To Making The Perfect Chicharon

We finally figured out the trick to making light as air chicharone.  To start, we remove all of the fat and meat from the skin of the pork belly, leaving only a sheet of translucent skin.   Next we slowly braise the skin in stock with garlic, chiles and bay leaf for four hours over low heat.  After the skins are fully cooked we transfer them to the dehydrator overnight.  The next morning we bring rice oil almost to the smoking point and drop in a piece of the dried skin.  Using a spoon I gently push on the skin in a rhythmic pattern until it begins to turn white and puff like popcorn.  Next I use a small ladle to pour hot oil over the top of the skin that is now out of the oil.  Once the skin is completely puffed and light brown I season it with sea salt.

Mangalitsa Pork Belly, Mulato Chile, Crispy Skin, Finger Lime, Pickled Mango, Cilantro

Posted by Chef John Cox at 3:33 PM 

Friday, February 20, 2015

The 2015 Lexus Culinary Class at Cavallo Point Lodge

In two weeks on March 6-8, I'll be participating in a wonderful food and wine event taking place at our sister property, Cavallo Point Lodge, up in Sausalito at the base of the Golden Gate Bridge.  The event is called the Lexus Culinary Classic and it's bringing together some of the finest executive chefs from around the country, including those from Blackberry Farm, Cavallo Point, Pebble Beach Lodge and many more.

The weekend starts strong with a four-course dinner with dishes from four amazing chefs, including Chefs Joseph Lenn of Blackberry Farm and celebrated Pastry Chef Ethan Howard of Cavallo Point Lodge.  Saturday is jam packed with an interactive Italian cooking class, a wine tasting event with Master Sommelier Carlton McCoy and finally a trip up to the wine country  for an exquisite four-course dinner where I'll be preparing a course alongside Cavallo Point Lodge’s Chef Justin Everett and a few others.  The weekend culminates with the Grand Tasting event where I'll be joining the other 11 chefs along with over 19 local wineries to serve up dishes and wine.  You're more than welcome to attend in any or all of these events.

Thursday, December 13, 2012

Stinging Nettles

Stinging Nettles are frequently harvested in the spring when the rains have stopped and days begin to get longer.  Big Sur does not always comply with conventional wisdom and its unique micro climate is constantly throwing us seasonal curve balls.  About two weeks ago we noticed a small patch of nettles sprouting from by the redwood fence in our garden.  As of today the plants are about a foot tall with small tender leaves - perfect for cooking.  Even though their appearance this time of year is unexpected, they have inspired me to cook sformato, a dish that is perfect for this dreary December weather.

As the name implies, stinging nettles can in fact cause quite a bit of discomfort if brushed with bare skin.  Some veteran foragers, with calloused hands and the knowledge of which direction the spines grow, can handle nettles with little concern.  Personally I prefer the added precaution of wearing gloves when harvesting the prickly leaves and stems.  Once the nettles have been cooked, their spines disappear and the plant is rendered harmless.  The flavor is reminiscent of spinach with a more earthly flavor and vibrant green color.  Nettles can be found around the world and are alleged to have numerous medicinal properties, but for me their flavor alone makes them a worthwhile pursuit.

Sformato, a classic Italian dish,  is a cross between a savory custard and soufflé.  There are numerous variations including: potato, dandelion and spinach, but I have found that Stinging Nettles give the dish both an incredible flavor and appealing color.  Once the batter is prepared I add a puree of stinging nettles and some freshly grated, aged goat cheese from Sweetwater Dairy just down the road.  The dish is finished with pickled cauliflower, crispy cauliflower mushroom and a fondue of Sweetwater Dairy cheeses.

Posted by Chef John Cox at 9:33 AM 

For more information or to purchase tickets, please click here.  I hope to see you there!

POST RANCH INN ON FACEBOOK
	CAVALLO POINT – THE LODGE AT THE GOLDEN GATE At the foot of the Golden Gate Bridge, Cavallo Point is close to everything but away from it all. The lodge, located in national parklands near San Francisco’s urban center, offers 68 historic and 74 contemporary guest rooms and suites. Many have iconic Golden Gate Bridge or San Francisco Bay views. Cavallo Point also offers exquisite dining at Murray Circle, the world-class Healing Arts Center & Spa, the Cooking School and diverse meeting spaces. Go to Cavallo Point
	BIG SUR ARTS INITIATIVE The Big Sur Arts Initiative is a non-profit, California corporation formed to provide cultural and artistic enrichment for children and families in Big Sur. Go to Big Sur Arts Initiative
	BIG SUR WOODWORKS Big Sur Woodworks is a custom woodworking shop located in Big Sur at Post Ranch Inn. We build the highest quality furniture, paying special attention to design, wood selection, joinery and finish. We work with clients, such as Post Ranch, to meet their exacting requirements. Go to Big Sur Woodworks
	BIG SUR CHAMBER OF COMMERCE This is the official, complete and definitive travel guide to all lodging, camping, restaurants, gift shops and art galleries in Big Sur. Go to Big Sur Chamber of Commerce
	CLINTON GLOBAL INITIATIVE President Bill Clinton launched the Clinton Global Initiative (CGI) in 2005 as a non-partisan catalyst for action, bringing together a community of global leaders to devise and implement innovative solutions to some of the world’s most pressing challenges. Go to Clinton Global Initiative
	ESALEN INSTITUTE Established in 1960, the Esalen Institute is a school for self-improvement in a variety of areas. Built atop hot springs that seep out of the cliffs above the ocean, Esalen has long been a home to those seeking enlightenment. Go to Esalen Institute
	HAWTHORNE GALLERY The Hawthorne Gallery represents the artwork of the multi-talented Hawthorne family, as well as the work of selected outstanding artists across the country. Go to Hawthorne Gallery
	HENRY MILLER LIBRARY The Henry Miller Library in Big Sur houses notable writers’ works. The library is open to the public every day. Go to Henry Miller Library
	LEXUS We’re delighted with our new Lexus SUVs, which shuttle guests to their rooms in style. They are more comfortable than any vehicle in their class we could find. Like Post Ranch, Lexus provides quality amenities, attention to detail and luxurious comfort. It’s a good fit, and we are pleased to have Lexus as our preferred vehicle. The next time you visit the ranch, we’d be happy to drive you to local restaurants and on your off-property guided hikes. Go to Lexus
	POINT SUR LIGHTHOUSE Point Sur Lighthouse and its supporting lightstation buildings, now a California State Historic Park, stand atop a dramatic volcanic rock just off-shore in Big Sur, California. Go to Point Sur Lighthouse
	PREFERRED BOUTIQUE HOTELS Post Ranch Inn is proud to be a member of this prestigious group of international hotels. Go to Preferred Boutique Hotels
	VENTANA WILDLIFE SOCIETY RESEARCH AND EDUCATION CENTER Ventana Wildlife Society Research and Education Center was established in Big Sur’s Andrew Molera State Park in January 1992. Inspired by the desire to reach out to the public, and with support from the California Department of Parks and Recreation, VWS expanded its programs to include bird research at the Big Sur Ornithology Lab, environmental education and habitat restoration. Today, our current program areas include Species Recovery focusing on California Condor reintroduction, Conservation Ecology, Conservation Education and Habitat Restoration. The mission of Ventana Wildlife Society is to conserve native wildlife and their habitats. Go to Ventana Wildlife Society Research and Education Center

http://postranchkitchen.blogspot.com/2012/12/stinging-nettles.html Go to Ventana Wildlife Society Research and Education Center