For some time now, I have been talking to my friend, Chef Kyle Daley, about posting on Gastropub. Finally, we have a post from Kyle and lots more posts to come. Kyle is a very talented chef who has worked around the world cooking. Our first co-post (Kyle’s recipe and my typing) is Sous Vide Beef Short Ribs with onion whipped potatoes and sautéed rapini.

Sous Vide Beef Short Ribs
Prep Time: 45 minutes
Cook time: 49 hour
Yield: 4 Servings

short ribs in sous vide machine at 160 f

Prime Beef Short Ribs 2lbs
2 Large Carrots
1/2 a Bunch of Celery
2 medium size onions
1 Gallon of Beef Stock
1 oz of Fresh Thyme
3 Bay Leaves
1 Tbs of Pepper Corn
5 Cloves of Garlic
1 Quart of Red Wine (bold)

Instructions: Sous Vide Short Ribs

1. Preheat your sous vide water to 160 F.
2. Chop carrots, celery and onions into 1 inch pieces.
3. Heavily salt and pepper the short ribs.
4. On high heat pan sear the short ribs until they are golden brown on each side.
5. Mix beef stock, red wine, herbs, and vegetables in a vacuum bag.
6. Add seared beef to the bag and vacuum seal.
7. Put the vacuum sealed bag in the sous vide for 48 hours
8. Open the bag and remove the short ribs.
9. Strain the vegetables off and catch the juice in a pot.
10. Reduce the juices by half. This will be your sauce.
11. Add the short ribs to the sauce and let them simmer for about an hour.

short ribs simmering in sous vide juices

Onion Whipped Potatoes
Prep Time: 1 hour
Cook time: 40 minutes
Yield: 8 Servings

6 Large Potatoes
3 Large Onions
1/2 a Cup of Creme Fraiche
1 Cup of Water
1/2 a Cup of Butter

Instructions: Onion Whipped Potatoes

1. Wash and Peel the taters
2. Quarter the taters
3. Julienne the Onions
4. Put the onions in a small pot with a cup of water
5. Simmer the onions until the water is gone
6. At the same time add the potatoes to a pot, cover them with water and cook until they are fork tender (about 25 minutes)
7. When the onions are done add them and the creme fraiche to a blender and blend.
8. When the potatoes are done strain the water out of the pot and mash the potatoes while they are still hot.
9. Miix the potatoes with onion/creme faiche puree, and butter.
10. Add salt and pepper to taste.

whole potatoes

Sautéed Rapini
Prep Time: 15 minutes
Cook time: 5 minutes
Yield: 4 Servings

1 Bunch of Rapini
4 Cloves of Garlic (minced)
Dried Tomatos
1 Chunk of Butter
Splash of Dry White Wine

Instructions: Rapini

1. Sautée garlic in EVOO for minute or so.
2. Add Rapini and Dried tomatoes
3. Pour in a splash of dry white wine
4. throw in the chunk of butter.
5. Cook for about 3 or 4 minutes
6. Salt and pepper to taste.



Bacon and Sausage Hamburger Lettuce Wraps

by admin on January 19, 2012

Bacon and Sausage Hamburg Lettuce Wraps
By ,

bacon and sausage hamburger lettuce wraps

I have always been a fan of having bacon on my hamburg and until recently I had never had bacon actually in my hamburger. I thought why not make it a trifecta and make bacon and sausage hamburgers.

bacon and knife

Last Friday, it was my turn to cook family meal. So, I bought all of the fixing to make bacon, sausage, hamburger, lettuce wraps.

burgers on the bbq
On to my carbless heart stopping hamburger.

Prep Time: 30 minutes
Cook time: 20 hour
Yield: 12-15 Burgers

4 pound of Hamburger 80/20
1 pound of Bacon
1/2 pound of Sausage (pre-cooked)
2 egg
2 heads Iceberg Lettuce
4-5 pounds of Onions


  • To start cook the bacon to a crisp. Put the bacon on a plate in the fridge.
  • Save some of the bacon some of the bacon grease.
  • Chop up the onions (julienne style works best).
  • Heat a pan with some bacon grease, EVOO, and butter and toss in the julienned onions.
  • Make sure the onion pieces are separated from each other and mix them with oils in the pan. I like to cook the onions on high for the first few minutes and then turn them to low heat for about 20 minutes, stirring occasionally. After the first 5 minutes evenly add about a 1/4 cup of sugar.
  • Once the bacon is cooled chop it into small pieces (not bits)
  • Chop up the sausage into small pieces too.
  • In a big mix the hamburger, bacon pieces, sausage pieces, 2 raw eggs, spices, and Worcestershire. Add the spices to your own taste. I like spice, so add lots of cayenne and black pepper. Remember the Worcestershire has lots of salt (so don’t over salt)
  • Once everything is mixed make hamburgers and throw them on the barbee. The amount of time you the burgers takes depends on how thick they are and how well you like them.
  • Your onions should be close to done, so don’t for get about them!!!
  • Chop and mash up the avocado in a bowl.
  • Peel the lettuce leaves from the head (wash um).
  • Put the each burger on a lettuce leaf, top the burger with a slice of butter (let it melt a bit), spoon on some mashed avocado, top with sautéed onions, wrap the sides with lettuce and enjoy!

gastropub family meal


braised pork in a dish

Braised Pork Shoulder with Bacon and Vegetables

Be careful when you take the pot from the oven, their can be hot sauce that spills out if the pan is not deep enough.

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Alot

Serving Size: Scoopos


  • 3-5 lbs Pork Shoulder
  • 1/2 lb Bacon
  • 6-8 Roma Tomatos
  • 1/2 Red Onion
  • 1/2 White Onion
  • 2 Celery Stalks
  • 1 Shallot
  • 1 Clove of Garlic
  • Few Sticks Fresh Rosemary
  • 2 Carrots
  • 3 Tbs Pepper
  • 3 Tbs Cheyenne
  • 3 Tbs Cumin
  • 3 Tbs Salt
  • 3/4 a Cup Rice
  • 1 lb Chicken Stock

Cooking Directions

  1. Pre-heat oven to 250F
  2. Chop up all the veggies
  3. Peel Garlic
  4. Chop up bacon
  5. Add about half of the spices
  6. Mix all of the above in a big bowl
  7. Rub the Pork Shoulder with the rest of the spices
  8. Sear the Pork Shoulder in a pan or a broiler
  9. Add veggie mix around and on top of the pork in a big pan
  10. Fill the pan 3/4 of the way to the top with Chicken stock
  11. Cover the pan with foil (make it tent style, so the foil is not really tight)
  12. Put in the oven
  13. Take and flip the pork shoulder about once an hour for six hours
  14. Take it out of the oven
  15. Make rice, but add some of the sauce from the pan to the rice

prep for braised pork
braised pork

{ 1 comment }

Mrs. Ansell here with a yummy fall meal of Antelope, asparagus, cauliflower yam and salad:

Ready to Eat, No Sauce

I never cooked Antelope before, but my neighbor shot one when he went hunting a couple of weeks ago and generously gave us some chops and ground meat. I decided to cook the chops, steam cauliflower and asparagus, do a very small salad and sauté yam with onions. Nice fall collection.

I checked out Joy of Cooking, Fanny Farmer and Chez Panisse, but with no antelope listed in the indexes, decided I better hit the internet. There I found out that those who like the taste of the meat (technically called venison, just like deer) agreed that the best way to cook it is quickly and to be careful not to overcook, otherwise it will become hard as shoe leather. Medium rare is as done as it should be. There also was agreement that it is a good idea to brush the meat with oil before putting it on the grill. With small pieces like chops, just a minute or two on each side and it is ready!

The raw antelope meat was much darker than I thought it would be. It looked a little like beef liver in color.

Raw Antelope Chop

I lightly salted and peppered the chops, brushed them with almond oil (good for high heat), heated the grill and dropped the chops on. I was super afraid of overdoing them, so I did two minutes on the first side and a minute and a half on the second side.

I have to admit, I also prepared regular beef burgers, just in case the chops didn’t turn out well, but no worries. They were fantastic. And the wine reduction was wonderful with them, didn’t hide the flavor of the meat. I thought the chops tasted more like veal than anything else.

Steamed the cauliflower on the stove and asperagus in microwave, so that is easy.

Sauteed a medium yam in butter with some chopped onion and black pepper. I peeled and halved the yam and then cut each half into 1/4 inch slices. 1/4 medium onion chopped and sauteed in butter. As it softens, add yams and pepper. Sauteed till yams are soft.  Done in about 20 minutes.

Salad was also simple: lettuce, avocado and some sweet red pepper. Dressing  was balsamic vinegar, olive oil and pepper.

The recipe for the wine reduction is below. It takes 1-2 hours (depending on how high the heat you use is – I like low heat because then I can step out of the room and don’t have to worry about it reducing so much it burns), so be sure to allow plenty of time or make it the day before.



  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 large clove garlic, minced in garlic press
  • 2 cups hearty red wine
  • ½ cup chicken stock (optional- I will not use it next time)
  • juice of one fresh orange
  • dash of balsamic vinegar
  • 2 cups fresh or frozen berries
  • 1/8 cup fresh chopped sage or 1 1/2 tablespoon dried
  • ½ to 1 cup of sugar, to taste (the more sugar, the more syrupy the sauce)

Heat olive oil in a saucepan over medium heat.

  1. Add and cook onions, stirring, until soft, then add minced garlic and let it sautee for a few minutes.
  2. Add wine, increase the heat to high and bring to a boil Add all the other ingredients and bring back to boil, then simmer and allow sauce to reduce and thicken.Stir occasionally, taste and adjust to taste. If the sauce reduces more than you would like, just add more wine.
  3. Strain through a fine-mesh sieve or food mill, pressing the solids to extract all the liquid.
  4. Serve warm.
  5. Freeze leftover sauce.


Chicken and Spice Linguica Sausage with Eggs

by Josh on October 24, 2011

chicken and spicy linguica sausage

Recipe: Chicken and Spice Linguica Sausage with Eggs

Summary: The day after eating my Mom’s Simple Baked Chicken I had to have some more!  But it’s b-fast time and I want to have eggs.  This is a problem, because I genrally don’t like chicken and eggs.  But I really like chicken and I really like eggs!  Conundrum? Yes.   How can I over come?   Lets add some other ingredients and see what my palet thinks.  So here is what I came up with…


  • Chicken (mostly dark meat)
  • 1/2 Onion
  • 2 Pieces of Garlic
  • Thyme
  • Spice Linguisa
  • Cheyenne
  • Lil Salt and pepper
  • Butter
  • 2 eggs


  1. Smash and chop the garlic
  2. Chop 1/2 Onions
  3. Chop up Spice Linguisa
  4. Strip the meat off the bottom of the chicken and tear it into pieces
  5. Add butter to pan and melt
  6. Sauté the chopped onions, garlic and thyme for a few minutes
  7. Add Spice Liguica and Chicken and toss a bit
  8. Fry two eggs in another pan (I cooked mine over easy)
  9. Spice with salt, pepper, and Cheyenne to taste
  10. Cook for about 4 minutes tossing every minute
  11. Plate

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

Simple. Easy. Delicious!  I think that adding some veggies to the mix would make this meal a little more colorful.  Maybe some bell pepper and spinach.


Mom’s Simple Baked Chicken

by Josh on October 24, 2011

When I was young, probably eight or nine, my mom taught me to bake a chicken. I learned that chicken whole chicken is cheap, easy to cook and can feed a family of four (or in my case a family of 3 that eat for 6). Yet I find that many people don’t cook whole chickens. It does take a bit of time, but once in the oven it is hands off.

Idiom #1: Keep It Simple Stupid (KISS).

All you need:

  • Whole Chicken
  • 1/2 of an Onion
  • 2 pieces of Garlic
  • Half a stick of Butter
  • Garlic Salt
  • Pepper

Step One:
Chop up onion and smash the garlic

Step Two:
Cut excess fat off chicken and butter it up!
Use room temperature butter and rub the chicken, push butter under the skin, and put a few chunks inside the carcass.

Step Three:
Add the onion and garlic to the inside of the chicken. Then shake the garlic salt and pepper on to the skin.

Step Four:
Put the chicken a, 350F, preheated oven. Usually three pounds of chicken takes an hour and a half. You can scale up or down: plus or minus 15 minutes per 1/2 pound.

{ 1 comment }

I have been putting off this blog for about six months!!! Finally I am getting to posting and building the site.

Last week I got some inspiration to look into the San Diego food blogging scene. Through my maze of research, social, and Googling I came across the San Diego Food Bloggers on Facebook. On their Facebook wall was a post for a food photo styling workshop. STOKED! I’ve never learned about how to style or photograph food. Graciously, I imposed my self on the group and they accepted me to the workshop.

The main requirement was to bring brunch food to the event. So… What do I bring to an event with food bloggers? I new I better bring something delicious. French toast? No, not just french toast, but my uncle (an incredible chef and restaurant consultant) famous french toast made to induce cardiac arrest. YEs!.

French Toast was good and help me get in with the lady’s at the workshop (I was the only guy, an added bonus).

Three of the food bloggers

The presentations were incredible, giving different creative prospective about styling your food and working with props. I always thought props would be expensive. Wrong I was. Grocery bags, 99 cent linen, fence boards and some paint samples. BAM

As I write I took a few pics of my left over baked french toast.

baked french toast photos and blog post
baked french toast

I would love to post the recipe, but it is proprietary. Here are some others Baked French Toast Recipes.