3rd Annual Sutton Cellars Chili Cook-Off

3rd Annual Sutton Cellars Chili Cook-Off, originally uploaded by handsongourmet.

Scott Youklis, chef/owner of Maverick Restaurant in San Francisco and Justy, also of Maverick show off their secret weapon, Youk's Famous Hot Sauce at the 3rd Annual Sutton Cellars Chili Cook-Off. Maverick took home the top prize again this year.

The event took place last Saturday, June 27th in Golden Gate Park.

Other participating restaurants included, Slow Club, Magnolia Pub, Alembic Bar, Annabelle's, and Chris Kronner of G.E.T. (Good Evening Thursday, a Thursday night only restaurant in Bruno's private dining room. Email goodeveningthursday@gmail.com for reservations and more info.)

The event is hosted by Carl Sutton, winemaker at Sutton Cellars. Carl makes a bad ass Rose which is dispensed from a keg or at least it was at this event.

Vietnamese Spring Rolls

Vietnamese Spring Rolls RECIPE, originally uploaded by handsongourmet.

Vietnamese Spring Rolls with Prawns, Crispy Vegetables and Miso Sauce. These tasty rolls are a favorite dish at Hands On Gourmet events.

Vietnamese Spring Rolls Recipe

Serves 8-10 people

Ingredients
1 package rice paper wrappers, also called spring roll skins

For the Filling
2 cups cooked glass noodles (1 small package)
1 cup loosely packed with mint leaves
1 cup assorted shredded vegetables (cabbage, carrots, etc.)
8 large prawns

For the Miso Sauce
2 tablespoons yellow miso paste
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lemon or lime juice
1 teaspoon honey
2 tablespoons vegetable oil

green onions and sesame seeds to garnish

Instructions:
Filling:
Fill 2 medium sauce pots ¾ full of water and bring to a simmer. One pot is for the prawns; one pot is for the glass noodles.

Pick the mint leaves. Shred the vegetables. Peel and de-vein the prawns. Keep these ingredients separate. They will be layered inside the spring roll.

When the water comes to a simmer, drop in the glass noodles, and let simmer for about 8 minutes. They should be tender but not overcooked. Remove the noodles from the heat and strain them into colander. Run cool water over them to end cooking.

Meantime, place the de-veined prawns into simmering water for 5 minutes. Remove with a slotted spoon and let cool. * This technique is called poaching. When they are cool, slice the prawns horizontally in half with a pairing knife.

Miso Sauce:
Whisk together miso paste, soy sauce, lemon juice and honey in a large mixing bowl. Slowly add 1 teaspoon sesame oil and 2 tablespoons vegetable oil, whisking continuously.

Filling the Rolls:
Clear a clean dry work surface for the rice paper. Fill a bowl with warm water. Soak the rice paper, one sheet at a time, for a few seconds and then place on a clean, flat work surface. Place a small amount of noodles on the edge of the paper closest to you, running the whole length. Next add some vegetables, prawns, and mint. Now the tricky part: carefully pick up the edge of the paper closest to you and roll it over the ingredients. Continue rolling while gently tugging at the paper and pulling back to keep it tight. When you have finished, let the roll sit for a moment while the rest of the water is absorbed.

Serving:
Cut the rolls into 3 pieces and place on a platter. Drizzle the miso sauce on top. Garnish with green onions and toasted sesame seeds.

Hands On Gourmet: How to Deep Fry

Chef Stephen Gibbs of Hands On Gourmet teaches you the basics of deep frying. Email Stephen at stephen @ handsongourmet.com if you have any questions about deep frying.

Lavender Shortbread Sandwich Cookies

Lavender Shortbread Sandwich Cookies RECIPE, originally uploaded by handsongourmet.

I found this recipe a few years ago in Bon Appetit Magazine in the, "you asked for it" section in the front. Since I have made these cookies on numerous occasions. They are always a hit.

A few notes:
The dough can be tricky to roll out, but as long as it is cold when you start and you roll them on a cold surface it cooperates.

I use lavender blossoms from either my lavender plant or one I find in the neighborhood to make the simple syrup. Those same blossoms are mixed in the with the dough. You can also buy dried lavender.

You can put whatever jam you want in middle. The original recipe calls for blueberry. I have used everything from blueberry to raspberry to sour cherry. I've even used honey.

Makes 3 dozen cookies

Ingredients
3 cups plus 2 tablespoons all purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
6 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dried lavender blossoms
1 cup sour cherry jam
1 1/2 cups powdered sugar
1/2 cup lavender syrup
1/2 teaspoon (or more) water

Instructions
Whisk flour and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Add egg yolks 1 at a time, beating until blended after each addition. Add vanilla; beat 1 minute. Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes. Gather dough into ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic; refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll dough out on lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.Spread about 1 teaspoon jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.

Whisk powdered sugar, lavender syrup, and 1/2 teaspoon water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing. Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour. (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.)

Hands On Gourmet: Pork Two Ways, Leftovers (Part IV)

www.handsongourmet.com- Stephen Gibbs of Hands On Gourmet talks about what to do with leftover pork belly and pork loin.