About Chefwaj

Andaluca Chef

Recent posts

• Comment on Carrie Oliver's answer…

  0 0 Yes, Tracy does a great job! Two thumbs up. Chefwaj commented about 1 year ago

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  How popular is rabbit meat?

  0 0 Hi Reutte, I think it depends on the restaurant, but it seem that the season for good rabbit dishes are in the fall-winter. I don't know if that is because there are many braising recipes or the fact that I have seen rabbit sausage in cassoulet (French bean-stew).IT has also been done into Pate and Terrine. I think rabbit can be very tasty, it has a texture close to chicken, but has a mild delicate flavor of it's own, many feel that hare has a more pronounce flavor. As far as ordering rabbit, your butcher should (if they don't have any frozen) be able to order some in for you. There is also a company, Nicky USA (www.nickyusa.com) out of Portland, OR, that carries quality game, including rabbit. Maybe braised rabbit with pasta next week? chefwaj Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 5 more answers »

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  Meat from farm to butcher to us: how soon should we eat it?

  0 0 Hi nseattlite, I agree with itweetmeat 6 months is about the longest I would want to keep the meat frozen, although I feel if the product is vacuum-packed properly (meaning there is no air left in the bag, up to a year the meat will still be good. The other part of that is when you are ready to use the product, thaw it under refrigeration for two to three days, under cool running water is acceptable as well, but i feel you lose less juices thawing under refrigeration. chefwaj Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 3 more answers »

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  What is your favorite steak marinade or accompaniment (eg blue cheese butter)?

  2 0 Hi JN, When doing a cut of steak with less fat, I like doing a bleu cheese crust like do we at Andaluca Restaurant. 7oz butter 3 1/2oz bleu cheese 7oz bread crumbs 1 1/2 tsp lemon zest 2 1/2 tsp lemon juice 2 tsp fresh thyme, chopped 2 Tbsp roased garlic Put soften butter and rest of ingredients into mixer and blend with paddle until incorporated well. Remove from bowl, roll in parchment paper and chill. After your steak is cooked to desired temperature, cut about a 1/8 inch disc of your butter,place it on top of your steak, put it under top broiler until butter disc is golden brown. Serve right away. Enjoy! chefwaj Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 3 more answers »

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  Any tips for how to prep (season) and rotisserie about 5 pounds of boneless goat leg? And thoughts on goat meat in general...

  1 0 Hi il gallo, Wow, Goat is a good way to go! I have not done it on rotisserie before, but on the BBQ grill, if you place in over indirect at about 225 degrees for about 10-14 minutes a pound or until (135 degrees internal temp for medium rare), it comes out really nice! For a marinate, Goat and lamb generally like flavors of rosemary, cumin, thyme, lemon pepper, mint, etc. So any of these combination that you like would create a tasty goat! Happy Grillin! chefwaj Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 3 more answers »

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  Where can I buy a whole, sustainably raised pig?

  1 0 Hi Ohthetrees, I thought that folks had totally given up on doing their own butchering, good for you. I know of a company, Zoe's Meats (www.zoesmeats.com), that does charcuterie and will only use local and sustainable pork. They are able to get fresh pork. I suggest you give them a try. Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 5 more answers »

• Comment on Chefwaj's answer…

  0 0 I have found that garlic, oregano, rosemary and thyme all chopped up with a little salt pepper and olive oil is really nice flavor on steaks. Chefwaj commented about 1 year ago

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  I've been trying to cook some ribeyes up on my outdoor gas grill but they always just catch on fire and char terribly.

  1 0 Hi Tom, Ribeyes are one of my favorite cuts of meats to throw on the bbq as well. I like the flavor I get from using a grill (hard wood, if possible). Here are a couple of suggestions: First, if you are marinating the steaks, try to allow the excess oil to drain from the meat before putting them directly over the flame. Secondly, ribeye have a good amount of marbling (that is why they taste so GOOD) and will have a tendency to flare-up. Lastly, you want a little char on the steaks, so start with a medium-high to high heat, mark (or brown your steak on both sides then move to a medium heat (or turn heat down) and finish cooking to medium-rare. I hope this will help and happy grilling! chefwaj Chefwaj answered in Meat Week about 1 year ago Answer, comment & read 6 more answers »

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