Mayonnaise

(all ingredients must be at room temperature)
3 Egg Yolks
3 to 5 Tbsp Vinegar
1/4 tsp Dry or Dijon Mustard
2 cups Canola Oil (can use Vegetable or Corn Oil)
Kosher or Sea Salt

In the very clean and dry bowl of your food processor (I find this to be the easiest and safest way to make Mayo), add the egg yolks and pulse till they are thick and sticky. (Make sure they are broken up and one homogeneous mass) Add the vinegar, a pinch of salt and the mustard. Pulse a few more times to combine well.

Now you can add the oil. The best way to do this is through the hole in your Cuisinart Food Processor. Cuisinart makes the plug for the chute in the lid with a tiny hole in the bottom. This is not a design flaw, but a clever design perk that lets you slowly add oil to your dressings. It does wonders for allowing you to create an emulsion – which is what we are going for here. Back to the oil – so keep adding oil to the plug (or plunger) in the chute until all the oil has been incorporated in the mayonnaise.

Now is the time to check for salt. You might need a little more – it is up to your taste. If it needs more, add a pinch or two and pulse a few more times, then taste again. And there you have it, mayonnaise!

Please make sure that your eggs are fresh. The mayonnaise should keep for several days in the frig. After one week I would toss it.

I hope you have success with this recipe and feel free to email me with any questions at darian@chefdarian.com!

1. Buy local – buy Texan. When you sit down to dinner and look at the food on your plate tonight – realize that your food traveled about 1800 miles just to get there. When you buy local it wont travel that far. Think about the carbon footprint that leaves. How much energy is wasted when you could just get what grows in your own state. So when you go to the grocery ask them for Texas meat and produce.

2. Keeping your neighbors employed and in their homes. A red fish farmer explained it this way; his neighbor is a shrimper. When people by the cheaper – inferior shrimp for Asia they are helping to put the local shrimper out of work. If he loses his job he might lose his boat and his home. If the home is left vacant from lack of renters or foreclosure then the neighbors property values go down. Crime might pick up in the neighborhood. We all know that homes left vacant in your neighborhood are an attraction to teens and the homeless. So when you go to the Seafood Department ask for Texas Fish and Shrimp. It might cost you $0.50 to $1.00 more a pound, but just skip Starbucks one day and make up the difference.

Did you know that we produce so much food here in Texas – year round due to our weather? The valley is filled with citrus fruit – when was the last time you bit into a Rio Star Grapefruit? Who could say that they never had a good Pecos Mellon? We have a huge organic tomato farm outside of Austin. Fantastic tomatoes that you can get at Central Market. I have been there and I can tell you that they don’t taste like a greenhouse grown tomato. We export more Striped Bass then we consume here in Texas. And Texas Striped Bass is so mild and easy to cook – why buy from somewhere else? There is a huge mushroom farm just NW of Houston. To know if you are buying Texas produce, fish and meats just go to the website www.gotexan.org and get all of the details on what and where to purchase! Also, look for the GoTexan symbol on food packaging!

This was their 8th or 9th annual Herb Conference/Luncheon. Molly had the task of cooking demonstration while the most wonderful, Ann Wheeler talked about herbs.

I missed most of what was going on as I was behind the chiffon drapes with two assistants plating up the lunch.

As always, Molly had a great menu. There was a cold Zucchini Soup, Spinach Salad with Mango Vinaigrette topped with Toasted Almonds, Dried Cranberries and Feta Cheese. Dessert was great too – Grilled Pound Cake with Raspberry Honey Cream and Chantilly! We started the whole thing off with a glass of Champagne that had a wild Hibiscus flower in it. These are great. They are grown and hand-picked in Australia. The only thing in the jar is sugar, water and the flowers. If you would like to know more about the Hibiscus or the Honey Creams just drop me a line at darian@chefdarian.com. I can help you get hooked up with the nearest retailer or if you are a retailer I can tell you how to get these products on your shelf.

Anyway, it was a great day. Everyone had a great time and had a wonderful lunch. The next joint outing for the Diva and I will be at the Sip and Stroll in Sugarland. That is always a great time! Catch us as we represent Texas at the Sip & Stroll in Sugarland. We have a great time showcasing all things Texas!

Steak Pinwheels with Fontina and Salami

Ingredients
2 cloves garlic, minced
4 whole green onion, sliced
1/4 cup parsley, chopped
4 ounces thinly sliced salami
8 ounces fontina cheese, cubed
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs, toasted
1/4 cup pecan oil
3 tablespoons pecan oil
3 pounds beef tenderloin

Preparation
1. In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmesan, and bread crumbs and mix well. Add ¼ cup of the pecan oil and mix well with your hands or a spoon. Set aside.

2. Cut six 15-inch-long pieces of kitchen twine (if you grill on the stove top you can use silicone ties instead of kitchen twine). Open out the beef (butterflied and pounded out), season on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over—it makes a great Panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it’s easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight.

3. Preheat a gas grill or prepare a fire in a charcoal grill or heat a nonstick grill pan on your stove top.

4. Carefully unwrap the beef roll and, using a very sharp knife, cut it between the ties into six 1½-inch-thick pinwheels. Brush gently on both sides with the remaining 3 tablespoons pecan oil and season with salt and pepper.

5. Gently lay the pinwheels on the hot part of the grill and cook, unmoved, for 5 to 7 minutes. Using a spatula, carefully turn each pinwheel over and cook for 4 minutes longer for medium-rare. (Don’t be alarmed if some of the cheese in the stuffing starts to melt and char on the grill, making kind of a savory Florentine-cookie-like thing; but if you find it charring too much, move the pinwheels to a slightly cooler part of the grill.) Transfer to a platter and serve.

We served this with Polenta and Fresh Tomato and Basil Salsa!

I have to tell you that I had almost 15 days of free time to travel with my family after I finished working at the castle. It was a great time. It was also so incredibly cold! I don’t think my feet ever really thawed out until I was in Houston a couple of hours. It was good to be home again. Why would anyone ever want to leave Texas?

On Friday we had a great class at The Cooking Depot. I will get some of the recipes on my website in the next few days. I am having another on the 6th of February. It is a lunch class with some easy and delicious recipes. The next two classes will be in March on the 27 and 28. Check out the schedule for the specifics on class times and recipes.

Well, off to class. Enjoy your dinner and don’t eat too fast (that’s what my Mom always said)!

I went to a Christmas party last night! Loads of Great Craic! Guinness and dancing were the stars of the night! I like the Guinness but can only end a night with three pints. It causes much grief the next day if I drink much more than that. The party was put on by the banqueting department as a way of thanking everyone for their hard work during the holiday season. Since I never worked in banqueting I was the party crasher! The best kind of party to attend.

One last thing, I promised pictures of the 300,000 Euro Christmas tree from France that adorns O’Connell street. Here it is in the four stages of color. It changes about every 30 seconds. Merry Christmas.

I went to Belfast this week and it was pretty gloomy there. Actually, it was just as I had imagined it. Everyone was very nice, don’t get me wrong, but it was not the cheerful Dublin that I live in. It just looked gloomy. Only a couple of blocks south of the Europa Hotel there were many shops that were closed up. Tourism is not as big there as it is in Dublin. I know that the war there over the past few decades put a stop to that and it is taking a lot to get tourists back. The economy is not helping.

Anyway, back to me…….I see that restaurants are now doing whatever they can to lure customers back. Whatever it takes. This brings me to my point in all of this. You know that favorite restaurant of yours? The one where the waiters know what you want to drink and have it ready for you when you go in…..well, please show them your appreciation for that. They need it now more than ever. It is a way of saying “thanks for taking care of me and now I will help take care of you”. You have no idea how hard they might be struggling and in a day they might have to close their doors. I know that here I see regular customers and they know that we are grateful that they keep coming back. We try and show them that too. A little extra here and there lets them know that we really do appreciate them hel