Every Rogue Dinner begins the way that every good dinner party should: with a cocktail.
The Rogue Chefs enlist the help of local mixologists to create cocktails that will compliment the hors d’oeuvres and also follow the theme of the evening. For Rogue 50, since the theme was a mash-up, the cocktail that was chosen follows suit, combining the flavors of Mexican tequila, Spanish Paprika, and Caribbean hibsicus. The charred lime adds a further note of depth … and makes for a great presentation as well!
It’s a brisk fall afternoon in the Central West End neighborhood of St. Louis.
I’ve climbed a narrow flight of stairs in the rear of the main kitchen at Brennan’s, a popular wine and cigar-centric pub, looking for the Rogue Chefs. Comprised of several turn-of-the-century row houses that have been interconnected by doorways punched in the walls, the second floor of Brennan’s features a couple of bars, a cosy cigar lounge, and much to my surprise, a tiny record shop (yes, as in vinyl). It also features a minuscule kitchen boasting a single six burner gas range, and a small refrigerator. It is in this tiny space that the Rogue Chefs will shortly prepare an 11 course meal for 30 people.
The followingrecipes (originally published in The Insatiable Lens Issue 02) are structured in such a way as to help you unleash your own creative genius. We believe that every recipe in existence should be questioned and adapted to the needs of the dish, the season and the final product. It comes down to why you cook the way you cook. So for better or for worse the recipes are vague so that you will help them evolve as well.– The Rogue Chefs
My cupboards are packed with all kinds of random vegetables that I’ve preserved indefinitely. Pickled cabbage? Check. Pickled asparagus? Check. Pickled eggs? Check. When I have the time (and depending on the type of pickles I’m making), I do it the way grandma did, canning my pickles in a boiling water bath so that they are shelf-stable. This, however, can be a time-consuming and grueling process, so I often opt for the quicker route: refrigerator pickles. Refrigerator pickles are super quick and easy to do. In fact, it is just three simple steps:
Remember how I was talking about ancient cooking techniques with the Salt Crusted Fish?
Let’s take that time machine back a little bit further where we find a tool which is a little bit older than that … by about 600 million years. That’s when the warming of the planet evaporated giant seas, leaving behind massive fields of salt.
An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends.
When I am cooking there are two things that I always try to accomplish in addition to making something that tastes amazing: simple preparation (I’m a busy guy after all) and a great presentation (because I’m a food photographer, duh). Both of these characteristics are married together in one beautiful dish that is sure to impress your guests: Salt Crusted Fish.
And black walnuts. Use a nice chunky sea salt to top these delicious whole wheat cookies, and don’t be tempted to add more black walnuts than the recipe calls for…a little goes a long way with black walnuts!
After adopting a rescue mutt from a local shelter, I went from being the guy who merely tolerated other people’s pets, to the guy who turns off the tv if there is any hint of violence to animals. I nearly missed out on House of Cards because of the first few minutes of the first episode traumatized me. Because of this canine-love I was pleased to find this perfect not-so-sweet and salty cocktail to finish out the Salt Issue of The Insatiable Lens: The Salty Dog Cocktail