Corianton Hale

Over Thanksgiving weekend I joined a few friends in a remote Washington town for a mushroom foraging hikes. We found a ton of mushrooms, but very few we could safely identify. Among them, chantrelle, boletus, and oyster. Nothing makes a tasty dinner like free, hand-collected forest goodies!


 Rummaging in the woods with an expert is a fun way to learn.


Don't eat anything you can't safely identify. And wash up afterwords!

Mixologists and tiki bums can argue endlessly over the origins and history of the controversial Mai Tai. With two contending claims for invention, and nearly a century of tinkering (and bastardization), it's hard to define the right way to make one.

Most people hear Mai Tai and think of a cheap, disgusting Kool-Aid version that dominates hotel bars and beaches around the world. The drink, done well, actually has a very powerful range of flavor, and should be quite strong. Think of sailors on shore leave, looking for trouble. A memorable bar on Oahu will not serve more than two rounds, for liability reasons.

The commonly agreed "original" recipe by Trader Vic (from 1944) is a very simple combination of rum, lime, orgeat, and sugar syrup, designed to showcase a rare, special rum. It has no pineapple or orange, and with fewer flavors it is a very delicate balance of sour/sweet/boozy. I myself have a hard time striking the right vibe with Trader Vic's recipe, and only very staunch mixologists will adhere religiously to this approach. Even Trader Vic's restaurants now use pre-bottled mixes that veer away from this purist's pursuit.

Another camp believe that Don the Beachcomber invented it in 1933, and his ingredients are much more varied (and obscure.. Falernum anyone?). It's a more complex drink, and a little impractical for the amateur bartender.

My introduction to the Mai Tai happened at the Royal Hawaiian on Waikiki a few years back, and many memorable evenings at their beachfront Mai Tai bar have positioned their recipe as a personal favorite. So after much (joyful) experimentation, I've come up with my go-to, crowd-pleasing recipe, which is more or less my split between the two (and in my opinion, most similar to the Royal Hawaiian's recipe). Still strong, still sour, but the extra juice broadens the flavors (and nullifies the addition of extra sugar syrup). Please forgive me, purist craft bartenders. I like what I like.

Note: I am currently in the process of experimenting with different rums, because I know I can do better than Bacardi and Meyers.. however these rums are easy to get and they work very well in this recipe. I'd love to hear any comments about stepping up my rums.

Corianton's Mai Tai

1oz. Bacardi or any light rum
1 oz. gold rum (Mount Gay or Bacardi Gold, but not spiced)
1 oz. pineapple juice
1 oz. fresh lime juice
1 oz. fresh orange juice
1 tbsp. orange liquer (Orange curacao, Triple sec, etc.)
1 tsp. Orgeat

(shake)

Garnish with cherry (hopefully bing!), mint, and pineapple wedge.

Float one more oz. Meyers dark rum on top and "Okole maluna," or, "Bottoms up!"

Having done some experiments on whether cornstarch or tapioca was the best binder in a berry pie, then stumbling upon this recipe from Epicurious, I now have an answer. BOTH! I do still, however, use my own custom crust recipe whenever making pies or tarts. It's buttery, flaky, and comes out perfect every time.

1 3/4 c. flour (I prefer to measure 8.5 oz. on a digital scale)
1 tbsp. sugar
1 tsp. kosher salt (slightly heaped)
1.5 sticks of cold butter, cut into 16ths (cubes)
4 tbsp. cold water

Swirl dry ingredients in a food processor (I am personally devoted to this model). Prepare icewater by putting ice and a little water into a cocktail shaker and shake vigorously (this gets it much colder than just a glass of icewater. Then add cubed butter and pulse until a coarse meal texture is attained (pea size hunks). Then measure 4 tbsp. of ice water into the processor, pulsing a few times after each tablespoon. At this point you need to watch the texture, and continue pulsing until the dough starts to clump and look like it wants to bind together into a cohesive mass. At this point, turn out onto Saran Wrap and shape into a tight puck. Refridgerate at least a half hour. Overnight is good if possible.

Before rolling dough, remove from fridge and set on counter about 20-30 minutes. Multiply all ingredients by two for a double crust pie (shown).

I must admit, I'm getting a little obsessed with raw food lately. I love the idea that uncooked fruits and veggies could be profoundly more nutritious, and so I'm having a good time exploring meals that lean heavily (or completely) on the raw side. My other new hobby is sprouting, due to a similar fascination with the idea of a whole plant's nutrition packed into one sprouted seed or bean. This salad combines the two, and came about because I had heaps of fresh farmer's market corn and some sprouted lentils. If you're unsure of whether raw corn sounds good or not, read this love letter from Slash Food.

Salad
Fresh corn (2 ears)
Sprouted lentils (about a cup)
diced cucumber
pickled green beans
salt-cured olives
sunflower seeds
cilantro, minced 

Dressing
1/2 clove garlic
pinch kosher salt
olive oil (about 2 tbsp)
juice of 1/2 lime
ground black pepper

First, shuck, carve, dice, etc.. all the salad parts into a bowl. Then smash half a garlic clove (or a whole clove if small), finely dice, sprinkle with kosher salt, and smear repeatedly with the side of a 10" chef's knife. The process is described nicely here at www.thegarumfactory.net.

Mince the garlic with the “smash and smear” technique – you smash the garlic with the side of a chef’s knife, sprinkle it with salt, then smear everything together by drawing the edge of the angled blade across the ingredients. The edges of the salt crystals physically break down the garlic as well as chemically softening the garlic cell walls. After a good smash and smear mincing is effortless.

Put the 'smeared' garlic into a small jar with lime, olive oil, and pepper, and give a good shake.Dress the salad, and voila! This salad could take a lot of directions, Greek, Asian, Mexican... play with different herbs and spices and see what you like.

My man isn't the biggest fan of tofu. He's more of a steak and bacon kinda guy. But when I busted out these Asian tofu skewers last night he was delighted with the complex flavor and interesting textures (grilling makes a world of difference).

Here's what you need:
Firm tofu
fish sauce
Kekap Manis (Indonesian sweet soy sauce)
chili oil
Sriracha
Rice vinegar
black pepper

Press tofu with paper towel, cut into long 'fingers' and toss with the above ingredients. Let marinate for an hour or so. Skewer bricks and grill, adding sauce mid-way and drizzling final sauce over finished skewers.

I served mine over rice noodles, lettuce, mint, basil, shredded carrot, julienned cucumber, and topped with Nuoc Cham.

In the South of France I had a hotel breakfast that consisted of fresh ricotta, toast, and jam, and it was one of the best ways I've ever started a day. This morning I had some fresh mango already cut up in the fridge, and a few small chunks of mozzarella buffalo eager to be eaten, and it struck me. A fruit and cheese crostini sort of toast thing. I sliced the cheese and fruit up to similar medallion sizes and tossed them with olive oil, basil, salt, and pepper, and piled it onto a whole grain toast. The creamy mozzarella and the tangy tart mango was a miracle combo. Held together by the oil and elevated with the basil, this is a breakfast I can't wait to repeat.

This is one of my favorite cocktails. It's sophisticated *and* a crowd pleaser. I cut the sugar out of my version which looks a little something like this:

2 oz white rum
1 oz lime juice
1 oz grapefruit juice
1/4 oz Maraschino liqueur

I shake and strain, then serve up with a thick grapefruit twist. No skinny, girly twists here at Maison du Men.

And for an interesting little story about the origins of this drink read this. Sounds like something I've done before, sat with a bartender and asked them to tinker with a recipe, until it was to my taste. Here's to Hemingway the dreamboat, and Hemingway the cocktail.

I've been experimenting with peanut butter in my smoothies, which certainly adds protein but also knocks the fillingness-factor from "snack" up to the "breakfast" zone. But what about getting you greens? What about fiber? Calcium? Vitamin A? Well, this morning I awoke with kale on my mind (don't ask). So I went to my local PCC for a fresh bunch. Then something exciting happened, and it shall be known as the best smoothie ever.

1 mini banana (Thai apple-banana, or half a normal banana).
1 tbsp. peanut butter
1 c. soy milk
about 1/4 c. Greek yogurt (maybe less)
1 leaf of fresh kale, center rib removed.
1 teaspoon honey
1 scoop protein powder (optional)
a few cubes of ice

Blend and adjust quantities to taste.

I was especially dazzled by the beautiful pale green color. What is that, PMS 585?

Since reading this Saveur article about bananas I've been scouring my Asian grocery stores for new varieties to experiment with. Initially I was hooked on the baby bananas because it's really a better amount for a snack or a smoothie, and while similar in texture and flavor to the standard banana (though a little more interesting), you aren't left with half-bananas hanging around your fruit bowl.

When my favorite White Center grocery store's mini bananas (called Ladyfinger and Orito) were looking a little overripe I noticed a plumper version labeled "Thai banana" which turned out to be firmer, and sorta tangy, almost tart. I was intrigued and excited. Turns out (upon re-reading the Saveur article) that these are apple bananas, which I'd heard of but never identified.

I've been enjoying them plain, and in fruit salads. They have more density and a much more broad flavor range, including tangy tartness. They don't peel quite as easily as the standard, bred-for-the-masses Cavendar banana, but aren't delicious things worth the extra work?

A protien-packed health bomb. Cook quinoa in a rice cooker, 1 part grain to 2 parts water. Simmer the lentils in the same ratio and a cube of boullion. Meanwhile chop carrot, cucumber, cilantro, celery, green onion and bell pepper (any color) into a 1/4" dice.

Take quinoa out of cooker to cool. When lentils are tender but still hold their shape, drain and cool.

Mix to your preferred ratio of beans, grains, and veggies. Then dress with oil (flax or olive), lemon juice, salt, pepper, etc.

Boom.

I was inspired by this kale salad recipe and while I set out to make it as instructed, I ended up putting my own spin on it and figured it was worth sharing.

I didn't have mushrooms so I sliced zucchini and handled it the same way, shaking them in a tupperware with a little salt. The kale gets chopped and massaged with a little salt til it wilts.

The miso dressing is miso paste, apple cider vinegar, and I used flax oil. Adjust ratio to your own taste (and to create a pourable dressing).

I added some living fermented ginger carrots, avocado, and fresh spinach, then topped it with white and black sesame seeds, a drizzle of chili sesame oil, and julienned scallions. Voila!

So, let's see.. what did I do to make this killer warm salad? Well, I boiled a 1/2 cup of french lentils with a bay leaf and salt. And I toasted some raw almonds in a skillet until they were browned and smoking a little. Meanwhile, I soaked some thinly sliced yellow onion in sushi vinegar to sweeten and take the bite out. Then I chopped celery, Italian parsley, red onion, & scallions. The almonds went into the food processor (but if you're manly you could pound 'em). Then when the lentils were getting soft I added a half cup of orzo to the boiling water. When the orzo was ready, I drained it in a wire sieve, fished out the bay leaf, and tossed everything together with some nice olive oil, salt, pepper, capers, and a healthy squirt lemon of juice. Amazingly tasty! Serve warm or room temp. I'm thinking under a piece of pan-fried fish. Fancy-times.

I got this idea from that show "Tyler's Ultimate" — he made a creamy bright green paste and spread them on toasts as a variation on bruschetta. For mine I blanched fresh lima beans and green beans, sauteed some onion and garlic, and pureed the combination with salt, pepper, and a little dab of mayonnaise. Then for a twist I dropped in a few leafs of mint in there, and garnished appropriately! This bread was toasted challah, but a savory French baguette would have been better (didn't have one!).

Boiling beets dilutes their flavor. Roasting them gives a much more hefty flavor, but it can dry them out around the edges and give your salad too much chew. Thanks to Kurt Beecher Dammeier (thanks dude) I have a new technique; pour a little water into the pan, cover with foil and STEAM the little bitches. I added some fresh sage leaves, salt, pepper, and a little drizzle of balsamic. I am currently reducing the strained beet juice (with red wine), aiming for a variation on a "Vegetables à la Grecque" sort of thing. We'll see!

Simple & classic. Prepare and form a savory crust into a shallow tart tin (with a removable base). Saute bacon or pancetta until rendered and crispy. Add shallots, garlic, a little thyme & sage. Separately, whisk eggs & a splash of milk, add softened onion/bacon/herb mixture and fold together. Finish with salt & pepper. Pour into crust, sprinkle with a high-quality aged parmesan (crumbles). Bake for 30 minutes, until puffy and crispy on top. Let sit for 5-10 minutes and serve with something acidic like tomatoes tossed in olive oil & sea salt.

This is quick, easy, and totally impressive when you do home-made tortillas.

With a fork, mix a little flour, a pinch of salt, and a pinch of baking powder, drizzling water until you get a nice dough consistency. Knead with flour, divide, and roll thinly into discs.

Fire up two pans, one for the filling, one for the home-made tortillas.

In one pan, saute half a red onion with some oil, add a minced garlic clove, a mashed up dried chili pepper, and when all is soft, add some chorizo (I used vegetarian chorizo here).

Meanwhile, lay tortilla into the med/high pan (preferably a cast iron skillet) and occasionally shove it around to prevent sticking/burning. Watch carefully, turning when little puffs happen. repeat until tortillas are ready.

While tortillas are toasting, chop cilantro, cherry tomatoes, and a little fresh onion, mix with a little salt and a squirt of fresh lime juice.

Assemble & devour.

Slowly roast a red pepper in the oven (about 2 hours and 200 degrees) until the skin starts to crisp, cool in an air-tight bag, peel, seed, slice, and set aside. Roast raw almonds in a frying pan over med-low heat about 20 minutes, until the skins brown slightly and they start to smell amazing. Pulse in a food processor with basil, parmesan, salt, and pepper, to make a sort of dry pesto, and set aside. Whisk about 4 eggs and 2-3 egg whites with a splash of milk and a pinch of salt. Then, in an oven-safe pan (a cast iron skillet is ideal) sautee some garlic in butter, and add whisked eggs. Stir/scramble the eggs, adding sliced roasted red pepper. When the eggs are starting to set up but still stirrable, remove from heat, sprinkle almond/parmesan mixure over the surface, and bake at about 300 or 350, until the eggs puff up and the parmesan gets crispy. Cool a few minutes before slicing.