TURKEY BOLOGNESE

   I started making this style of Bolognese sauce for a client who is an avid anti beef and veal eater.  Since then I make this sauce for myself, and I've never looked back to greasy beef Bolognese!  It's very easy and  tasty.  It takes about two hours to cook, which will give you plenty of time to open up some Chianti and start a fire for a romantic dinner with your sweetie.  

 

1 LBS of ground Turkey (preferably dark meat)

1/2 LBS Turkey bacon (diced)

1 Large Spanish onion (diced)

2 Garlic cloves (minced)

2 Large cannes of San Marzano crushed tomatoes

1 Large jar of your favorite marinara sauce

1 LBS of your favorite dried pasta

2 OZ of fresh Parmigiana
   Extra virgin olive oil




1. Pre-heat oven to 500 degrees
2. On a baking sheet lined with parchment paper place large chunks of ground turkey and season with salt, pepper and drizzle on some olive oil.  Roast until slightly brown. Remove and allow to cool until room temperature.

3. While the ground turkey is cooling heat a dutch oven or heavy bottomed oven size appropriate pot and brown the diced turkey bacon.   Add the onions cook until soft, and then add the garlic.   
4. Place roasted turkey in a Cuisinart or food processor and carefully pulse until  chopped into fine pieces.  Place in the pot with canned tomatoes half the marinara sauce, and few glugs of  olive oil.  Make sure you place on the pot top...
5.  Turn oven down to 275 degrees and slow cook the sauce for 2 hours.
6.  Remove from oven and add the remaining half of marinara sauce.
7.  Cook pasta and toss with sauce.     

This Bolognese sauce will keep in the fridge for 3-5 days.  Or freeze for up to a month.  Upon defrosting make sure you strain out all the excess moisture. 

wysecooking podcast demo reel

  This is a quick sizzle reel video of what was my podcast cooking show called "wysecooking".
I had loads of fun doing these podcasts, and I'm very sad it came to an end due to the company going under
:(

  I hope to one day return to podcasting or perhaps break into the T.V. world....

TRICE BAKED SUPER BOWL POTATO!!

Try my "TRICE" baked potato recipe for your super bowl guests, and they will be dying to come back every year. And it's so easy to do!  It's crispy, creamy, and healthy...yes that's right healthy!

What you need...

 

recipe based on 8 people

 4             Russlet potatoes (1/2 a potato per guest)
 1/2 lbs    Turkey bacon

 4 oz        Fromage blanc (zero fat)

 8 oz        Yogurt ('fage' brand 2 % fat)

 4 oz        Low fat cheddar cheese

 1 bunch   Fresh chives

 2 cups     Kosher salt

 1 tbls      Olive oil

1. Preheat oven to 450 degrees.

2. On a baking sheet lay out kosher salt evenly about 1/2 thick.

3. Wash potatoes well, dry, and then place on salt and bake for an hour.

4. Dice turkey bacon, and crisp up in a cast iron pan, and drain off excess fat.

5 .Once potatoes are cooked, while still warm cut in half length wise, and very carefully scoop the inside of the potato out while leaving a small lip around  the rim.  

7. Using a brush, brush on some olive oil all over each potato half shell, and place back in the oven for 15-20 minutes or until very crispy.

8. Mash the removed potato and mix in 4 oz of yogurt, fromage blanc, and season with salt and freshly cracked black pepper.

9. Once the crispy shells are cooled, pipe or fill the shells with mashed potato, top with a little cheddar cheese, and bake again until cheese has melted.

10. Top with more yogurt, turkey bacon and the minced chives...ENJOY!

              

I've been cooking professionally now for almost ten years.  Over these years I've acquired hundreds of cookbooks.  Here is a list of my top '5' of all time.  

In no particular order 

Michel Bras- Essential Cuisine

Thomas Keller- The French Laundry

Jose Andrews- A Taste of Spain in America

 Eric Ripert- A Return to Cooking

Joel Rubuchon- The Complete Rubuchon

BLACK TRUFFLE

Ah the BLACK TRUFFLE...I'm in love with you! Since I've fallen head over heals in love with this tuber I thought I'd dish about them...or as I affectionately describe them "my sweet little angels from beneath". 


For those who aren't familiar with truffles...
A truffle is the fruiting body of an underground mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees.

There are hundreds of species of truffles that are big, but the fruiting body of some (mostly in the genus 'Tuber') are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine.

I cooked a dinner party a couple of weeks ago for my client who's birthday it was.  A good friend of mine Rocco Dispirito sent as a gift for my client a pound of "my sweet little angels from      beneath".  I can't tell you what it's like to have so much of something so amazing!    


I ended up only using half of them for that dinner party so I  had an ample amount left to make sweet love too...just kidding!  But I thought about it... 


I've been using truffles for many years in restaurants, and in catering, but I've never had an instance where I had too many to use before they turned.  You see I cook privately for a couple and they can only eat so many truffles until they turn into one!!  


After crying for six hours over the thought of my "sweet  little angels from beneath" perishing I decided to preserve them.  It was great!  I jarred some in black truffle oil, some in brandy, and some in a mixture of vinegar and truffle juice.  I can't wait to use them again...


If you've never experienced a BLACK TRUFFLE I suggest that before you die, buy one, or a few.  They have a distinct odor and an even more distinct flavor.  As you eat them, the smell and taste combine into a earthy, floral,  and mushroom like melange from heaven.   


If you can't afford to buy fresh black truffles I would suggest truffle oil,  canned truffle products or pureed products.  They're all good.  You can dress a salad with them, or shave them on scrambled eggs.  My favorite is shaved or cooked with pasta.  A little butter, parma cheese, chopped parsley and lemon is all you need to fully enjoy these "sweet little angel from beneath"


TA FA NA








  

black truffle filled ravioli

OH MY GOD!  I made a f*&king sweet pasta tonight for my client.  It was a black truffle ravioli with roasted cauliflower, and a truffle sauce.  It's a little time consuming, but it is so rich, and has a wonderful earthy flavor.  I will post the recipe this week...stay tuned!

what you get in NYC for $50 bucks!!

 I went grocery shopping this afternoon.  I go to this great place called Gourmet Garage on 96th and park ave.  It's a fantastic store full of organic produce and loads of gourmet food stuffs! I strolled though the shop picking up my necessaries and a few luxuries. When I got to the cash register I almost SHIT myself!  50 F%^king dollars for what you see above! Are you kidding me?!  I'm a chef so I'm used to purchasing the most expensive ingredients for my clients, but I thought how can anyone afford to buy healthy organics...it's highway robbery!  I'm lucky to be able to afford SOME of these things myself, but there are so many who can't!  It's no wonder why so many people eat SHIT FOOD,  and become over weight etc. Because if you're a family that is just getting by you could never afford to truly eat healthy.  I'm sure that it's expensive to grow organics. But I wish that there were more education about the importance of eating these foods, and that they were more readably available to those with low income....

This is my recipe for a BEEF chili. It's the most amazing chili because I use diced beef as apposed to ground beef.  Also with the addition of CHORIZO, smoked paprika, and cinnamon it has the most incredible aroma, and flavor. It takes a bit of time, but in the end it is so worth it!!  On these cold snowy wintery nights it's perfect!  It will last for days in the fridge, and has plenty of other uses (next blog)....ENJOY!!  




2 pounds of Stewing beef (top round if possible)
1 cup a.p. flour1 Onion (1/2 inch dice)
2 cloves Garlic (minced)
2 Bell peppers
1 Poblano pepper
2 tbls of smoked paprika
1/2 tbls of cinnamon, and cumin2 cans of high quality canned pinto beans (drained and rinsed)large can of  fire roasted tomatoes (or high quality canned tomato)
1 liter (32 fluid oz) of Beef stock
2 cups of waterDried peppers (chipotle and ancho)
6 Chorizo sausage (cut into 1 inch cubes)
2 tbls Sherry vinegar
1/2 olive oilFresh cilantro (washed dried and chopped)
1 bag of corn chips
Pumpkin seeds
salt and pepper

Toss bell peppers, and the poblano in olive oil and roast in a 500 degree oven for 8-10 minutes until outer flesh has loosened, and the peppers have softened  Place all peppers in a ziploc bag or in a bowl coved with food wrap for 10  minutes, then under running water peel off the flesh, and remove seeds.  Dice and reserve.
   Trim off fat and dice meat into 1 inch cubes (or have a butcher do it). In a large bowl place add the cup of flour, a liberal pinch of salt and pepper,  then toss in the meat until well coated, and be sure to dust off any excess flour.
In a heavy bottom pot placed on high heat until very hot add some oil and sear meat until golden brown.  Do not over crowd the pot..do little batches!  Remove meat, and set aside in a bowl.   In the same pot sear the diced chorizo until golden brown, and then add it with the reserved beef.  


 After all the meat has been browned place the same pot on medium heat add the diced onion...cook until slightly brown, then add the minced garlic, and stir until aromatic.  Pour in the sherry vinegar, and reduce it until almost of it is gone.  Toast all spices together in a skillet on medium heat for 2-3 minutes, and add them to the pot.  Then add the beef stock, water, canned tomatoes, and the pinto beans.  Roast in a 275 degree oven for 2 hours ( if pot dose not fit in oven place of stove top on very low heat.   Occasionally check on it, and stir the bottom WELL!  While the chili is slow roasting toast the pumpkin seeds with a coating  of olive oil and a pinch of salt until slightly brown.  


Remove chili, and allow it to rest for 20-30 minutes.  If you like your chili a little thicker you can take a couple of ladles and puree it in blender with a hand full of corn chips (be careful not to puree the meat!!).  Continue until you've reached your desired thickness. Reheat and you're ready to go!!


 Pour in a big bowl,  toss on some pumpkin seeds, corn chips, cilantro, cheese, sour cream etc. and enjoy!!

first blog...oh boy!

Greeting!  This is my first posting...I must admit that I've had trepidation about starting this blog.  Not sure what to do...but here goes! My name is Allan Wyse.  Im a professional chef splitting my life between New York City, and the Hamptons.  I work privately for a VIP in Southampton n.y.  on the weekends, and am starting a consulting business in the city.

I thought it would be fun to post some recipes, stories, and restaurant reviews from a chef's perspective.  I've posted a quick video of a preview of what was my podcast cooking show "wysecooking".  It was with a podcast company called podcastgo which unfortunately failed.  It was loads of fun...I was justing getting into the grove when the shit hit the fan.  I had my good friend Mario Cantone (of sex and the city fame) on and we did two shows.  I showed him how to make an amazing chili with chorizo, beef smoked peppers etc., and he showed me his cornbread recipe....hope you enjoy it!  And if you know of anyone who has a podcast company looking for a great cooking show segment...let me know.  I will post the chili recipe soon...it's amazing!

wysecooking podcast promo