“Always let your meat rest.” – Dad

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” Context and memory play powerful roles in all the truly great meals in one’s life. ” – Anthony Bourdain

I wish I could take credit for this dish but I must give it up to my father who is one part of the reason I’m obsessed with all things food. Every now and then I get to enjoy a home cooked meal that reminds me of why I started Fond Media and The Fond Chef blog. I want to show how the act of preparing and eating good food is more than what you see. It’s trial and error, it’s history, it’s science,it’s beautiful, it’s love,comfort, nature, simplicity, and the surest way to humility!

Seared Porkchops with Onion Fig Reduction

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Pork chops and onion fig reduction

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Ingredients :
2 Pork chops
Salt and pepper
Cooking oil
1/2 white onion julienne
1 1/2 tbsp sugar
1 Lemon tea bag
1 1/2 cup water
4-5 brown turkey figs halved or mashed

Step 1.
Season pork with salt and pepper

Step 2.
Combine tea bags, sugar, figs and water bring to a boil and remove tea bags.

Step 3. Add onions and simmer on low heat until reduced to desired thickness stirring frequently.

Step 4.
Pan sear porkchops with cooking oil about 3-4min each side. Remove to serving plate and top with fig and onion reduction.

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Pan seared Scallops and foie gras with butternut squash puree, fruit mostarda and microgreens

” Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale. ”

– Elsa Schiaparelli Italian fashion designer

My love for Prosciutto and Mozz

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   This is a simple dish with tons of flavor and very little prep that is a perfect snack anytime of day. I like to make a plate and keep it in the fridge for snack time. The biggest thing to watch here is eating too much as this dish is full of fat! Definitely not what you want to be snacking on if you have any sort of fitness goals!
   Prosciutto is an Italian dry cured ham commonly thinly sliced and served uncooked. It’s a great topping for pizza and bruschetta or wrap for thin cuts of meat or seafood. Salty but sweet with a light mouthfeel combine to make this meat irresistible and downright addictive!
One of my favorite cheeses , mozzarella, was traditionally produced only from Italian water buffalo. Today sometimes cow’s milk is used but I’m not sure how the taste differs. Fresh mozzarella is the semi-soft cheese held in brine not the dry shredded stuff! Mozzarella comes in many sizes from tiny nuggets to one pound balls . I usually get the larger size and slice into thin rounds. Mix fresh chopped basil, thyme,garlic, dried oregano, olive oil, and red pepper flakes for some kick. Sprinkle salt and pepper to taste. Serve at room temperature for best flavor! If you enjoyed this please like and follow. – FC

Teatime

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Keemun black green tea

  Hello and thank you for stopping by!
The last time I cooked for you I mentioned how I was exhausted after preparing the snapper and headed to my couch theater. I was feeling like an action film so I put in Jackie Chan’s Supercop from my movie stash and headed to the kitchen. It was then I realized both my next post and the fact I didn’t want tea.
   You see the tea plant is Camellia Sinesis. Otherwise known as green tea! Green tea is prepared in many different ways to produce the forms black, oolong and white. Among other things green tea has been proven to help induce meditative states, improve memory and make you more aware of your surroundings! Green tea is absolutely worth time examining on your own. Among the four kinds you will find atleast one your fond of. I will revisit green tea another day though.
   What I wanted was a tisane! A tisane is a brew of anything other than the true tea plant Camellia Sinesis. These tisanes are single herbs or blends that have all sorts of applications mental and physical. I can vouch for peppermint, lemon, and chamomile being relaxing while ginger opens your pores, gets the blood pumping and warms the insides.

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Ready for winter

  I decided since I hate going to sleep on even movies I’ve seen before I had better add a spark to my lemon tea. Ginger Lemon upgrade! Yes all I did was combine two bags of each. In addition to being full of antioxidants, phytochemicals, and flavonoids, as a chef I am intrigued by the possible applications of tea/tisanes in cuisine. You can steam, bake, smoke, or poach with tea for exceptionally unique and flavorful dishes.

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Green tea pancakes

The particular lemon tisane I like has hibiscus, rosehip, roasted chicory, orange peel, lemongrass, and lemon peel. It’s distinctly lemon without being tart or overbearing. I can’t wait to design a tea entree! I’m thinking duck, shrimp, or chicken? Have you had or prepared a dish with tea before? I have a few dessert recipes I will have to post when the oven gets fixed. If you like this please like it and follow!   – FC

Cup of joy

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African Rooibos

“I am so fond of tea that I could write a whole dissertation on its virtues. It comforts and enlivens without the risks attendant on spirituous liquors. Gentle herb! Let the florid grape yield to thee. Thy soft influence is a more safe inspirer
of social joy.”
James Boswell, London Journal

Sazon blackened red snapper with spiced pineapple pork belly and rice and beans

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Yesterday I planned on baking this beautiful red snapper I picked up from the international market with fresh herbs and veggies. When I informed my roommate of the fish dinner plans he told me that our oven is on the fritz! I checked and confirmed but atleast the stove top works!
There was no way I was going to freeze my fresh fish so I settled for a pan fry. This of course required me to go grab a deep enough pan to fry my snapper correctly and another trip to the store.

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I seasoned my fish with a special sazon blend from the market. Sazon is a popular Latin spice blend of coriander, black pepper, salt, oregano, cumin, and garlic powder. The key ingredient is achiote or annatto. It’s scent is described as “slightly peppery with a hint and nutmeg” and it’s flavor as “slightly nutty, sweet and peppery”. I also added it to my rice for extra flavor and color. You will probably see me use a lot of this spice blend!

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So at first I was only doing the blackened snapper with rice and pigeon peas. Then I got the idea to put some ponzu sauce I had to use. Ponzu sauce is a citrus based sauce used in Japanese cuisine. It is made with mirin, rice vinegar, tuna flakes, seaweed and a citrus juice. I reduced a can of pineapple rings, the ponzu sauce and red pepper together until thick and saucey.

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In the meantime, I pulled out some uncured bacon otherwise known as pork belly and seasoned and fried that with a Chinese five spice blend I got from the market. Chinese five spice is a blend of different proportions of star anise, cloves, Chinese cinnamon, Szechuan pepper, fennel seeds, and this one has the addition of Mandarin orange peel. The fatty yet crisp pork belly and blackened snapper pair excellently with the spicy pineapple and rice.

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So needless to say after all this preparation and eating I had no motivation to go out. I created an island meal in my apartment but it’s still the middle of November outside!  Its time for hot tea and a movie now. If u like this please like it and follow!
-FC

Intro to Fond

Welcome to The Fond Chef blog and thank you! The meal or dining experience has always been used as an icebreaker for potential lovers or an expression of gratitude between a couple. I have started the fond chef to examine and showcase how food can be the way to anyone’s heart, an idea I like to call Romantic Gastronomy. It is here that I will present to my readers insightful interviews with chefs, industry insiders, my own recipes, restaurant reviews, style and fitness tips with a constant stream of positivity. My goal is to share with the world everything I as a gastronomer, bachelor, and spiritual human being am fond of in this life! So please follow The Fond Chef for your culinary and romantic insights! – FC