Review Blog

view:  full / summary

Cooking without salt is actually fun because it forces people to experiment and become creative Chefs...........

Posted by Leo Borm III on November 20, 2013 at 4:25 PM Comments comments (0)

Leo Borm IIISite Owner

Posts: 54 :)Cooking without salt is actually fun because it forces people to experiment and become creative Chefs...........

Using herbs, spices or fruit and vegetables instead of salt is challenging, but it need not be bland. Canned soups and fast foods depend on salt to both preserve and enhance the taste quickly and easily. One way around fast food sodium intake is to bring along a homemade salad dressing or sauce.

Salt Free Salad Dressing

Try making a simple salad dressing with vinegar and oil. For added flavoring try dill, garlic, basil, lemon, oregano or berries. For an Italian dressing try ½ teaspoon of garlic powder, pepper, parsley, sugar, mustard and minced onion. Combine with 1/2 cup of vinegar and one cup of vegetable oil.

Lemon Juice

Try lemon juice instead of salt on vegetables or fish. Lemon juice preserves fruit and vegetables and prevents them from browning. Mayonnaise, guacamole and hummus all taste better with the addition of lemon juice.

Salt Free Ketchup

An easy way to make salt free ketchup is to combine 2 or 3 tablespoons of vinegar, 1 can of salt free tomato paste, 4 to 6 teaspoons of sugar and half a can of water.


•Ginger is an excellent flavor enhancer and it tastes good with fruit, deserts, pork, beef, rice and vegetables. For a delicious vegetable stir-fry, try combining garlic, cinnamon, pepper, ginger and anise.

•Rosemary smells so good and enhances the taste of meat, bread and potatoes. An easy way to bake potato wedges is to heat the oil, garlic and rosemary before adding the potatoes to the pan. Another tasty way to enjoy rosemary is to add it along with mashed potatoes in potato bread or rolls.

•For salt free meat options try onion powder, chili, cumin, chili, curry, coriander, celery seed, basil or oregano. To make chili powder, combine two tablespoons of cumin, garlic, paprika and one tablespoon of oregano. Add cayenne pepper to taste depending on how much kick is wanted.


Chef Leo III


Grilled Corn with Chipotle Butter

Posted by Leo Borm III on October 29, 2013 at 1:40 AM Comments comments (0)


1 1/2 sticks (6 ounces) unsalted butter, softened

2 canned chipotle chiles—

stemmed, seeded and minced,


1 tablespoon sauce from the can

1 large garlic clove, minced

 Sea salt and freshly ground pepper

8 ears of corn, shucked

celontro to taste


Brime your corn over night 

 Grill the corn over a medium-hot fire, turning often, until nicely browned, about 12 minutes. on each side with husk take off heat peelhusk off  then grill until nicely browned on Serve the corn hot off the grill with the chipotle butter.

Grilled Corn with Chipotle Butter

Crawfish Etouffee

Posted by Leo Borm III on October 29, 2013 at 1:25 AM Comments comments (0)

Executive Chef Leo III

½ cup plus 3 tablespoons butter, cut into bits

1 cup yellow onion, finely diced

3 cloves garlic, smashed

½ cup white wine

1 sprig fresh thyme

1 pound crawfish tails,

with fat and juice, picked over

1 teaspoon cayenne pepper

1 to 2 teaspoons kosher salt

Juice of ½ lemon

2 tablespoons Worcestershire sauce

¼ cup parsley, finely chopped

In a 2-quart saucepan over medium-high, melt two tablespoons butter until foaming. Add onion and garlic, stirring constantly until they sweat and turn translucent. Add white wine, thyme and reduce until only a tablespoon of liquid is left in the pan. Add crawfish, cayenne pepper and some of the salt and return to a boil, stirring often. Reduce heat to low to maintain the boil for 15-20 seconds, then remove from heat. Stir in the remaining ½ cup of butter until melted. Return to low heat and bring to a simmer, stirring often (do not boil or the sauce will break). Remove the thyme sprig, and season with lemon, Worcestershire and parsley, plus salt and pepper to taste. Serve with hot steamed rice. - See more at:

Crawfish Etouffee a la Breaux Bridge

Pan Roasted Cod with sweet corn chowder

Posted by Leo Borm III on October 29, 2013 at 1:10 AM Comments comments (0)

Pan-Roasted Cod with Sweet Corn Chowder

Pan-Roasted Cod with Sweet Corn Chowder

Posted by Leo Borm III on October 29, 2013 at 1:05 AM Comments comments (7)

Executive Chef Leo III

8 ears sweet corn, shucked

2 leeks, white part only, diced

2 medium carrots, peeled and diced

3 stalks celery, peeled and diced

1 medium onions, peeled and diced

1 ½ pounds young potatoes (fingerling, German butterball), cut up

16 peeled pearl onions

4 sprigs fresh thyme

1 bay leaf

¼ cup chopped parsley

3 ounces slab bacon, cut into 1 x ¼ x ¼-inch rectangles (lardons)

2 tablespoons extra virgin olive oil

2 cups heavy cream, reduced to 1 c

Salt and fresh ground black pepper

4 each 5-oz hand line-caught cod filets, skin on (or sub red snapper, wild striped bass, skin-off halibut, or skin-off flounder)

12 littleneck clams, scrubbed

¼ cup extra virgin olive oil

Cut the kernels off the corn cobs. Reserve 2/3 of the corn kernels for garnishing the soup.

In an 8-quart stock pot, combine the remaining 1/3 of kernels with 10 of the corn cobs, half of the diced leek, and half of the celery, carrots and onions, as well as 2 sprigs of thyme and the bay leaf. Cover with water by about 2 inches and bring to a boil. Reduce the heat and simmer for 40 minutes. Strain the corn stock and discard the solids.

Wash out the stock pot and add one tablespoon of olive oil. Over medium heat, add the bacon and cook until rendered and lightly golden brown. Remove the bacon and drain on a paper towel. Pour off all but three tablespoons of the bacon fat/olive oil mixture and add the reserved leeks, onions, carrots, celery and corn kernels. Add a pinch of salt and sweat until the vegetables are just beginning to get tender. Add the corn stock and the remaining thyme. Simmer for 10 minutes. Add the potatoes, pearl onions and cream. Simmer until the potatoes are tender. Add the clams and continue to cook just until the clams open. Add the chopped parsley and the reserved bacon and taste. Add salt and pepper as needed.

Heat a large sauté pan over medium high heat. Season the cod with salt and pepper. Add 3 tablespoons of olive oil to the pan and put the cod filets skin side down in the pan. Cook the cod 2/3 of the way on the skin side to create a good golden crust. Flip the fish over and finish cooking (about 8 minutes). The fish should be just cooked through.To plate: Put down a base of the chowder vegetables. Add some of the chowder broth

Pan-Roasted Cod with Sweet Corn Chowder

Duck Confit -- the real deal in all the glory fatty detail

Posted by Leo Borm III on October 12, 2013 at 1:25 AM Comments comments (0)


6 duck legs (or more)


Salt and Pepper


Coarsely chopped sage, thyme, rosemary (2 Tbsp for 6 legs)


Sliced garlic (2 cloves for 6 legs)


1 cup of duck fat per leg for Long Island legs, a bit more for Moulard


Start this project at least 3 days before serving.


Day 1 -- Salting


Sprinkle duck legs with salt and pepper on all sides. Sprinkle herbs and garlic mostly on the flesh side and put in the fridge for a day. I use zip lock bags, but any non-reactive container will work.


Day 2 -- Cooking


Preaheat the oven to 250F. Rinse duck legs and dry thoroughly with paper towels. There should be no herbs or garlic left. Put duck fat into a heavy pot (I use a 4 quart tall saucepan for up to 8 legs). Melt the fat over medium-high heat until it reaches 200F. Put the legs into fat and place the pot in the middle of the oven for 5 hours partially covered. Cool to room temperature. Refrigerate for 2 days or at least overnight.


Day 3 -- Packing for Storage


You can continue storing the duck in the pot with fat for weeks (probably longer since confit was a preservation technique even before they invented refrigeration). Though you should always keep it in the fridge just in case. However, you might want your pot back (at least I do). Rewarm the pot with duck over medium heat just to loosen up the fat. It should only get to lukewarm. With clean hand, remove the legs wiping as much fat of them as possible and place in vacuum seal bags or freezer bags. If using vacuum seal bags, place the duck in the freezer for an hour to firm up the fat and make it easier to seal. Then seal and store in the fridge for up to a month. If using freezer bags, get as much air out as you can and refrigerate for a week or freeze.




Let the legs sit at room temperature for 2 hours. This will make it easier to debone them and they'll cook more evenly. Although the legs look cute with the bones, they taste best if you pull out the bones and flatten them out so that every bit of skin touches the skillet and gets crispy. Set a non-stick skillet over medium heat. Add duck legs skin side down and cover with the lid askew. Cook for 7 minutes adjusting the heat so that they don't burn. Touch the top of the meat with your finger. It should be warm. If not, remove the pan from heat, flip the legs and let them sit skin side up for a few minute to finish warming up. I prefer not to expose the flesh to intense heat to keep it tender. Serve with the accompaniments of your choice.


Cleaning and storing the fat


Warm up the fat over medium heat until it melts. Strain into a large bowl through a fine mesh strainer. Cool to room temperature and refrigerate until solid. Scoop off the fat into containers leaving the duck juices in the bottom of the bowl. Freeze the fat until next use. The duck juices can be frozen too or they can stay in your fridge for a week. They are delicious mixed with pasta, beans, vegetables or anything your heart desires.

Okay here it is How to Make Tawa Scallops

Posted by Leo Borm III on October 12, 2013 at 1:10 AM Comments comments (0)

How to Make Tawa Scallops

with mango & tomato relish

Serves 3


For the chutney:

•8 oz tomatillos, chopped

•5-6 green chilies (or 2 jalapeños)

•4 cloves garlic

•2 oz ginger

•½ tbsp sugar

•2 tbsp olive oil

•1/2 tsp cumin

•½ tsp coriander

•2 oz cilantro

•2 bunches scallions, chopped

•1 tbsp lemon juice

•Salt to taste

For the scallops:

•12 jumbo scallops

•¼ tsp turmeric powder

•¼ tsp chili powder

•¼ tsp black pepper

•Pinch of salt

For the mango & tomato relish:

•1 mango (green), peeled, cleaned and diced

•1 tomato, diced

•2 tbsp cilantro, chopped

•1 jalapeño, chopped

•2 tbsp mango puree

•1 tbsp cumin, roasted and coarsely ground

•Juice of ½ lemon

•Pinch of rock salt, or regular salt

Cooking instructions:

For the chutney: Heat oil in a pan. Add all ingredients and cook for approximately 4-5 minutes until everything is sautéed. Put in blender and coarsely grind for a chunky paste. Check seasoning and add lemon juice.

For the scallops: Rub the scallops with turmeric powder, chili powder, black pepper, and salt. Heat 1 tbsp oil in a pan. When the pan is hot, cook the scallops for approximately 2 minutes on each side, so they develop a nice sear.

For the mango & tomato relish: Chop all ingredients and stir together.

To plate: Place chutney on your serving dish and then add scallops and garnish with the mango & tomato relish.




Chef Leo III

Here are some tips on how to sear scallops

Posted by Leo Borm III on October 12, 2013 at 1:05 AM Comments comments (0)


(most of these tips apply to all protein):

1.Start with "dry" scallops

2.Dry the scallops very thoroughly with paper towels. Yes, there is a lot of drying going on. Moisture is the enemy of browning.


3.Crank up the heat under your pan to as high as possible and wait for it to get hot.


4.Season scallops just before placing them in the pan to avoid drawing moisture out of them.

5.You don't need much fat and you can use whatever you want (canola, olive oil, butter, or some combination). Just add enough to a pan to make a thin coat (about 1/16").

6.Place scallops in the pan leaving some space between them. Since we don't have a stack of sauté pans sitting by our stove the way restaurant cooks do, it's tempting to squeeze every last piece into our one pan. Please don't.

7.When placing scallops in the pan, realize that that's their final destination. You can't move them once they are in the pan, or you'll prevent the crust from forming.


8.Don't check them every 2 seconds. In 1.5-2 minutes, you'll see the browning starting to creep up their sides. That's when you turn them and cook on the other side.


9.In the case of scallops, don't try to cook them all the way through. They should be rare in the center, so as soon as they are browned on both sides, they are done.

If searing a thick piece of fish or some other food that requires more cooking, finish it in the oven to achieve even internal temperature. Of course, the type of pan makes a difference too. You want a heavy pan that heats evenly. Aluminum with stainless steal lining (like All-Clad) or cast iron pans are great. The only time you want a non-stick pan is when searing fin fish. You can get away with a regular pan for really dense ones like tuna and swordfish, but most fish need a non-stick or cast iron pan (the grandfather of non-stick cookware that provides unbeatable browning without sticking).


Chef Leo III

The secret to swordfish

Posted by Leo Borm III on October 12, 2013 at 1:05 AM Comments comments (0)

Swordfish is such a dense fish that it needs a good oily marinade to make it tender. Traditional marinade for this dish is just lemon juice, olive oil, salt and pepper. But once I tried Thai Ginger Marinade from Whole Foods (sold in the fish section), I just can't make swordfish without it. That stuff does wonders to dense fish. If your Whole Foods doesn't carry it, there is a recipe for it in the end of my Grilled Tuna.

Substitues: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce. Less dense fish like cod, halibut, and striped bass will not need a marinade. Just season with salt and pepper, rub with oil and broil for 8 minutes per inch of thickness.

Sides: Boiled potatoes and plenty of good bread for dipping in the sauce

Serves 4

For the swordfish:

1.5 Lb swordfish steak without skin

6 Tbsp olive oil (or 3 Tbsp olive oil + 3 Tbsp Thai Ginger Marinade)

2 Tbsp lemon juice

Salt and pepper

For the sauce:

2 Tbsp olive oil

1 yellow onion diced

28 oz can of diced tomatoes, drained

2 garlic cloves, finely chopped

2 tsp chopped rosemary

1/2 cup dry white wine

1/4 cup chopped parsley

1 Tbsp butter, softened (optional)

Marinate swordfish (30 minutes to 2 hours before serving):

1.In a pyrex dish, mix together lemon juice, olive oil, Thai Ginger Marindade (if using), salt and black pepper to taste.

2.Cut swordfish into 8 pieces and add to the marinate. Turn to coat, cover with plastic wrap, and let sit in the fridge for 30 minutes to 2 hours.

The Sauce (can be done in advance and reheated):

1.Sauté onions in oil with a generous pinch of salt on med-low heat until soft and golden (8-10 minutes).

2.Add tomatoes, garlic, rosemary, and white wine. Stir. Cover and simmer until the sauce thickens slightly, 15-20 minutes.

3.Season to taste with salt and pepper. Stir in the parsley.

Broil Swordfish:

1.Preheat the oven to broil and wrap a broiler pan with foil.

2.Remove sworfish from the marinade, but don't dry it. Place it in the broiler pan and broil 4 inches away from the flame for 4 minutes. Flip, and broil 4 more minutes. To test for doneness, cut into one piece with a fork (swordfish is dense, so you have to be assertive). If only a trace of translucency remains, swordfish is done.

3.(Optional) If you used Thai Ginger marinade, add 2 Tbsp of it into your sauce, and bring the sauce to a boil to kill any possible bacteria in the marinade. This will give your sauce great intensity. Another option for finishing the sauce is to stir in 1 Tbsp of butter right before serving. This will tame the accidity and produce a milder, silkier sauce.

4.Place 2 pieces of swordfish on each plate and top with sauce.

Last meal Titanic on April 14, 1912

Posted by Leo Borm III on April 17, 2013 at 9:20 PM Comments comments (0)

The First-Class Menu

As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912

First Course

Hors D'Oeuvres


Second Course

Consommé Olga

Cream of Barley

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course

Filet Mignons Lili

Saute of Chicken, Lyonnaise

Vegetable Marrow Farci

Fifth Course

Lamb, Mint Sauce

Roast Duckling, Apple Sauce

Sirloin of Beef, Chateau Potatoes

Green Pea

Creamed Carrots

Boiled Rice

Parmentier & Boiled New Potatoes

Sixth Course

Punch Romaine

Seventh Course

Roast Squab & Cress

Eighth Course

Cold Asparagus Vinaigrette

Ninth Course

Pate de Foie Gras


Tenth Course

Waldorf Pudding

Peaches in Chartreuse Jelly

Chocolate & Vanilla Eclairs

French Ice Cream

The repast was served with a different wine for each course. Following the tenth course fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!