Catalonian Alchemy

Earthy tones, spicy, sweet, and nutty. Sounds like my girlfriend. It’s actually the wonderful flavor profile of a Spanish tradition. “Thick as pesto, the color of rust, textured with nuts and a bit of fried bread”-Amy Scattergood, LA Times. Romesco is undoubtedly a staple in many Spanish households, used as a condiment and sauce but add some grilled vegetables and you have yourself a great vegetarian meal. Great flavor and texture lend itself nicely to many dishes. From soups and stews to seafood and steaks, a good romesco is one of the ultimate flavor enhancers, not only for spanish food, but for all foods, it can really turn other styles of cooking into great fusion food.
So what exactly is romesco? It a sauce from Catalonia, Spain traditionally made from Nora or Cascabel peppers ground with garlic, almonds, spanish paprika, olive oil and sometimes hazelnuts and bread crumbs. Season it with salt and vinegar. Serve it as a dip or a dressing on seafood of poultry. The classic version uses Marcona Almonds and hazelnuts giving it a great balance of flavor and a velvety texture.
After making a quick romesco last Wednesday, I realized that the one I made was weak, missing major flavor components like the garlic, tomato, hazelnuts, and a good sherry vinegar. So I decided to try the recipe in the LA Times, It is awesome. I roasted the garlic along with the romas, toasted the hazelnuts and the almonds. I resorted to using canned spanish red peppers. The flavor was truly awesome. I tossed it with grilled shrimp and grilled spring onions, all I can say is Wow. Awesome, delicate balance of sweet and spicy. I can put this to so many uses. My girlfriend is so excited,so am I

Xtreme Cuisine

While reading Xtreme Cuisine, by Stephen Lemons, I couldn’t stop thinking about the correlation of this satirical commentary and how the upper echelon of the culinary world has had the tendency to become more concentrated on the ability to serve flavorful but extremely rare, and endangered delicacies over the ability to have a quality, flavorful, and sustainable food source and the history of our food. An entire sub culture of foodies has flourished around the desire for the items in this fictitious article.
What may seem normal to some may be extreme for others like Spice Encrusted Bear Tenderloin Roast, served with Seahorse soup. Dishes like these are quite common in China, but you won’t find it in the western world. Or can you? According to This article you can find foods like Penguin, Seal Sushi, Whole Pygmy Owls, Endangered Sea Turtles and their eggs, the center of the protected Saguaro Cactus, Dog Meat, Sea Lion pot roast, Monkeys, and even Human Flesh right here in America, these are just a few of the controversial ingredients mentioned in this article, but of course you have to know someone like chef Kaz Yamamoto to prepare them for you at an establishment like Le Menu. They seem to correlate to some of Americas real and current culinary controversies over the wide spread use of items such as Foie Gras, Kobe Beef, Quail, and Veal.
Personally I believe that so long as the food source is not endangered and we are not doing harm to our environment, we can utilize this source as long as it does not becomes endangered or harm the environment. I have no reservations about eating Quail, Donkey, Veal, Sheep, Snake, Dog, Seahorse, and Foie Gras just to name a few. These food sources are not endangered, and the “level cruelty” is the same as any other domesticated livestock. They taste great without sacrificing any quality. But I have to draw the line with Sea Turtles, Monkeys, Penguins, Sea Lions, Owls, and Human Flesh is definitely out of the question. What gives someone the desire to want to eat another human is beyond me, and another short paper all in itself.
I can’t say that I have a problem with the people that enjoy these meats, in fact to a certain extent I understand. However this article makes me wonder about the future of ingredient choices becoming a slippery slope. The foods we eat on a daily basis by the common folk of america probably do not include the Veal or Foie Gras or even snails. The fact that chefs are on a constant pursuit to come up with the next new big thing pushes their egos desire for recognition so much that some chefs try for shock factor when creating their menu. Sales of game meats are on the rise thanks to celebrity chefs and their dinning establishments. This shows that the general public must have an interest if not a desire for more than just cows and chickens, if thats what they are still called.
In a strange way this article makes me think about the possible domestication of some of these endangered species solely for use as a food source. If we did such a thing as adding farm raised penguin, and organic fed free range zebra to our menus and supermarket butchers case, would the everyday gourmand learn how to appreciate and prepare these meats for use on a regular basis. Specialized farms to provide Joshua Tree and Saguaro Cactus to make delicious side items for your Braised Bear Butt. We need to get a handle on our endangered and rare food sources before poachers exhaust and literally ruin our very chances at creating truly extreme cuisines. The term “Endangered Species” applies to our plants and animals, but it really has to do with our food as well.

Honey, What's so sweet about it?

Honey, what so sweet about it? The only known human food source manufactured solely by animals. Bees’ require the nectar nearly two-million flowers to produce one pound of the sweet golden syrup we call honey. “The most concentrated natural source of sweetness is Honey, the stored food of a certain species of bees. It can reach up to 80% sugars.”(Mc Gee, Harold) A thick golden syrup that can be separated from its edible bees’ wax honeycomb or left in it. One of the longest lasting food sources on earth, Honey has a long history and a healthful reputation, there’s no wonder it’s called “The Nectar of Gods”. 

It is probable that honey was introduced as a food source by the nomadic peoples of Central Asia ( Tannahill, Reay) But did those nomads know of all the benefits that this sweet liquid gold possesses? Realizing first that honey has sweet succulent flavor, and then the lift or energy one felt after consuming it caused them to desire more. Since then, humans have had an insatiable need for sugar and sweeteners, so much that over the last ten thousand years, we have gone to great lengths to collect this golden nectar. Honey bees’ have stingers and are extremely protective of their hives. Rock paintings found in caves in Valencia, Spain dating back as far as 8000 BCE and Egyptian tomb reliefs dating back to the 3000 BCE show people collecting honey by smoking bees out of their nests.
History shows us that honey became a staple in society after the domestication of the Bee with the advent of artificial hives in approximately 2500 BCE. As society and technology have advanced, so has our ability to collect, utilize, and store food sources such as honey. Most store bought honey is heated to kill off any spoilage yeast and to dissolve any glucose crystals that may have formed. “Like invert syrup, honey is very sweet, browns easily, and has the ability to keep baked goods and icings soft and moist” (Figoni, Paula). In modern society we enjoy honey in many different forms such as comb honey which is sold as is, in the edible bees’ wax comb. Most popular in the United States is Liquid honey, drained from its comb and strained, mostly free of visible crystals, especially when fresh. Cut comb honey is liquid honey with chunks of the comb added to it. Naturally Crystalized Honey has glucose that naturally and spontaneously crystalized, sold without straining. Whipped or Creamed honey is brought to the market in a controlled crystallization state that makes this style of honey easily spreadable at room temperature.

More interesting and healthful than traditional beet or cane sugar, the variations in color and the flavor of honey are truly limitless depending on the bees’ and the flowers of their respective regions. Flavor and color are in direct correlation to the nectars source. Generally speaking, the darker the honey is in color the stronger the flavor. The flavor and name depend on the flower source that the bees are frequenting. Some of the more popular ones in the Americas are Orange Blossom, Sage, Alfalfa, Strawberry, Clover, and Lavender, with the exotic imports being more rare and pricey. “Many expensive specialty honeys are available but they should be considered flavoring agents.” (Figoni, Paula) You can infuse different honeys’ together with other flavors and fruits to make an even more unique combination of sweetness. Bakers and Gourmands alike love it’s unique sweetness so much that we substitute it for sugar on a regular basis. However, a teaspoon of honey weighs more than a teaspoon of white sugar and contains water and a slightly larger number of carbohydrates and calories.

Honey is a natural, more healthy source of sweetness, 39% fructose, 31% Glucose, 7% Maltose, 1.5% Sucrose and various amounts of the enzymes invertase and amylase. It also contains small amounts of all the B vitamins, potassium, calcium, vitamin C, phosphorus, sodium, and other minerals and antioxidants. “Unfortunately as an anaerobic environment, honey has the properties of being a good breeding ground for Clostridium Botulinum, the bacteria that are responsible for producing the botulin toxin.” (Wolk, Robert L.) This is why experts say you should never feed honey to infants or children under 12 months of age. Their bodies digestive systems can’t yet fight off the deadly bacterium that causes botulism as older children and adults can.

Probably the most unique properties of honey are being realized in the use of it as a natural medicine. “Honey pollen is shown to stimulate the reproductive system.” (Irons, Diane) and across the globe trials, tests and experiments are currently underway to see the effectiveness of honey and its unique composition of natural sugars, vitamins, enzymes, and minerals can be put to proper use in the medical field. Honey has been described in ancient and modern medicine as being effective in the healing of various infected wounds. “Honey is effective in the treatment of post-surgical wounds” (Vardi, A). A number of substances in honey also contribute to a sort of antimicrobial activity when properly used. Honey has the ability to help increase Cytokine production may explain it ability to heal. It is also showing up in more and more overt the counter medicines mostly for cough and sore throat, it has an uncanny ability to soothe, make you feel better and tastes awesome, better than cough syrup.

With such a large number of benefits, a wide array of uses and applications, it really is no wonder that this golden nectar of gods has such an awesome reputation between gourmands, health fanatics, and the medicinal world alike. Using it instead of sugar on a daily basis may increase your health, energy, stamina, and in all quite possibly your life. Now that’s Sweet.

ICON Culinary.com is working properly... Finally!

First of all, Thank You for giving me your input.
I built the test site in two days. The program worked great and there are new tips and tricks I'm learning every day.
Please Check it out and let me know what you think. I seriously appreciate all your input...
http://www.iconculinary.com
remember this is all rough draft stuff the final site may look and read much different.
Please click on everything you can. Make sure all links and ad's are working properly.
let me know what you like and what you think I should change...

Thanks Again,
Jeff G.

My New Web Site

Last Sunday I decided that I need to start a real website. I did and Its published.
Having no HTML experience, I used Apple iWeb to design it and publish it.
Here it is let me know what you think so far...
http://web.me.com/jmg369/ICON_Culinary_Consulting/ICON.html

Triple Chocolate P♡M Cupcakes w/ a Pomegranate Aril Mousse

This is the Amazing Triple Chocolate P♡M Cupcake Recipe that I Debuted at the San Diego Bay Wine and Food Festival. It was a Huge Hit. Everyone Loved It, It was simply impossible to eat just one!!!

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 11/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

Triple Chocolate P♡M Cupcakes filled with a P♡M Aril Mousse

Yield: 25 Large size cupcakes
45 Regular size Cupcakes
70 Mini Cupcakes

Pomegranate Devils Food Cake

• 27 oz Cake Flour 
  
• 11 oz Cocoa Powder 
  
• 3 T Baking Soda 
  
• 1 tsp Salt, kosher 
  
• 2 lb Sugar, granulated 
  
• 6 ea Eggs, Whole (large) 
  
• 20 fl oz Vegetable Oil 
  
• 18 fl oz Buttermilk 
  
• 18 fl oz Coffee (Brewed) 
  
• 8 fl oz P♡M 100% Pomegranate Juice
  

Semi Sweet Chocolate P♡M Mousse

• 2½ # Chocolate, semi-sweet (melted) 
  
• 15 ea Egg Yolks (large) 
  
• 3 ea Whole Egg (large) 
  
• 9 oz Sugar, granulated 
  
• 3 T Glucose 
  
• A/N Water 
  
• 40 fl oz Manufacturing Cream
  
• 1 c P♡M Pomegranate Arils
  

Dark Chocolate P♡M Ganache

• 3 # Dark Chocolate
  
• 38 fl oz Manufacturing Cream
  
• 10 fl oz P♡M 100% Pomegranate Juice
  
• 1 c P♡M Pomegranate Arils
  

1. Whip eggs and sugar to full volume/ribboned. 
   
2. Sift dry ingredients. 
   
3. Whisk the wet ingredients. 
   
4. Alternately add the wet and dry into the egg mixture. 
   
5. Batter will be very liquid like 
   
6. Immediately pour into a sprayed, parchment lined Cupcake pan 
   
7. Bake at 350°F still oven until cake bounces back and a skewer comes out clean. 
   
8. Cool cakes for approximately 10 minutes, and then invert onto a cooling rack to finish cooling.
   

Tahini Hummus w/Fresh P♡M Arils

This is the Awesome Hummus Recipe that I Debuted at the San Diego Bay Wine and Food Festival. It was a Huge Hit. Everyone Loved It, Even the people that do not traditionally enjoy Hummus!

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 11/12/2008

Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

Tahini Hummus w/Fresh P♡M Arils

Yield: +2 qt

Ingredients:

• 1½# Cooked chickpeas
(soak overnight, drain and boil until tender, cooking times will vary)
  
• 6 fl oz Extra virgin olive oil
  
• ¾ c Lemon Juice
  
• ½ c Lime Juice
  
• 4 clvs Garlic, Salt crushed
  
• 1~ c Tahini
  
• a/n Kosher Salt
  
• 1 ¾ c P♡M Pomegranate Arils
  
• a/n Parsley, Mint
  
• a/n Pita Chips
  

1. Boil and drain Chickpeas until tender, 1-2 hr, Reserve cooking liquid
   
2. In a food processor, blend Chickpeas with ~1c of cooking liquid until smooth 
   
3. Add Lemon juice, EVOO, Garlic, Tahini and Salt.
   
4. Adjust seasoning.
   
5. Add Lime Juice, Mint, and Cilantro
6. Fold in 1c Fresh P♡M Pomegranate Arils. Save rest for garnish. 
   
7. Serve with home made Pita Chips
   

The San Diego Bay Wine and Food Festival With P♡M Wonderful...

San Diego Bay Wine and Food Festival was in full swing on Saturday, November 15th, 2008. Most attendees that went may have stopped by the P♡M Wonderful Booth. We were sampling the Fresh Pomegranate products as well as the 100% Pomegranate Juice. P♡M also had an extra special treat this year with the sampling of two Special recipes created by Chef Jeffrey Garcia. Tahini Hummus with Fresh POM Arils and fresh mint, and Triple Chocolate Pomegranate Cupcakes with a Chocolate and P♡M Aril Mousse filled center. It was hard to eat just one. The Flavors exploded in your mouth. Check Back Soon as I will be posting the recipes in the next few days.

It was a Grand Slam Day for P♡M Wonderful as well as the guests of the food and wine festival. New Flavor Experiences Thanks to P♡M Wonderful and Chef Jeff...  

Please feel free to email me for these or any of my recipes.

P♡M Mango Guacamole

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 11/10/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

P♡M Mango Guacamole

Yield: 2 qt

• 12 ea Ripe Avocados
  
• 1 ea Ripe Mango
• ½ # Red Onion, Small Dice
  
• ½ # Plum Tomatoes, Small Dice, No Seed 
  
• a/n Chopped Cilantro
  
• 4 oz Lemon Juice
  
• 2 oz Lime Juice
  
• 1 c P♡M Pomegranate Arils
  
• a/n Sea Salt 
  
• a/n Ground Pink Pepper 

Optional:

• Jalapeno, Tabasco or Chulula
  

1. Slice Avocados
2. Dice the Mango, Red Onion, and Tomatos
3. Smash together with Cilantro, Lemon and Lime Juices
4. Fold in P♡M Pomegranate Arils
   
5. Adjust seasoning with Sea Salt and Pink Pepper
   
6. Serve with Homemade Tortilla Chips or whatever your heart desires.
   

Spicy Hennessy Sliders

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 10/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

**************THIS RECIPE IS COMING SOON PLEASE CHECK BACK LATER THIS WEEK************

Hennessy Marinated Chicken tenders

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 10/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

**************THIS RECIPE IS COMING SOON PLEASE CHECK BACK LATER THIS WEEK************

Honey Hennessy BBQ Sauce

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 10/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

**************THIS RECIPE IS COMING SOON PLEASE CHECK BACK LATER THIS WEEK************

Hennessy Glazed, Grilled Salmon

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 10/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

**************THIS RECIPE IS COMING SOON PLEASE CHECK BACK LATER THIS WEEK************

The Art of Food and Wine Palm Desert Sponsored by P♡M Wonderful

November 5th-9th, The JW Marriott Desert Springs Resort in Palm Desert hosted a spectacular event. The Art of Food and Wine, Palm Desert. P♡M Wonderful was a Proud Sponsor of the event representing our 100% California Wonderful Variety Pomegranate Juice and our P♡M Fresh Pomegranates as well.

The Golf tournament on Friday was a great success with every single golfer visiting our P♡M Wonderful cart to grab a tasting of our 100% California Pomegranate Juice. Most Golfers said they loved our product because it gives them a "Healthy way to drink their Vodka". I personally don't think there is a Healthy way to consume alcohol, however P♡M does make for a great cocktail.

Both products were a welcome change at the Grand Tasting on Saturday and Sunday, for a festival traditionally filled with alcoholic beverages, rich foods, and bottled water if you were lucky enough to find any in the under stocked barrels provided by Evian.

I must give Props to Chef Herve Glin of The Cork Tree Restaurant in Palm Desert.He was Proudly Using and displaying our P♡M 100% Pomegranate Juice as well as our P♡M Fresh pomegranates. By the way, His Restaurant is Awesome! I recommend the Fois Gras, Wild Mushroom Creme Brulee and the Miso-Ginger glazed Sea Bass along with the Trio of Sorbets for a great finish. Thank You Chef Herve. You Do an Amazing Job!

A new addition to our team of P♡Mbassadors is Erik De los Santos. He was having a Wonderful time talking about the benefits of P♡M to all of the event goers. Erik is a Rocker by Nature. He is the lead guitarist and creative master of an up and coming local rock band "Of the Saints". His passion shows in everything he does, including juice tastings. We hope to have more opportunities to work with Erik.

P♡M Marketing Director, Uana Coccoloni along with Jenn Staggs were having a Blast people watching and running our booth. Both play an Integral Part of getting P♡M out in front of the public eye. Without them, P♡M wouldn't be where we are today. Jeff The Chef along with L.L. Cool Josh were on a mission to show people the easiest way to get to the precious red rubies that rest tightly packed in a P♡M Wonderful Fresh Pomegranate. It was amazing to see how many people really don't know the best way to open a Pomegranate. Drop me a line if you are interested in learning.

Greater Los Angeles Walk to Defeat ALS Sponsored by P♡M Wonderful

Sunday, October 26, was a warm, clear, sunny day here in Pasadena, Ca. Perfect weather to say the least. Over one thousand supporters gathering in central park for a fundraising walk to benefit the ALS Association of Greater Los Angeles. The Walk to Defeat ALS Sponsored by P♡M Wonderful is a one mile walk around Old Pasadena, starting and ending at Central Park, Pasadena.
The morning started out a little earlier than planned. While having breakfast across from the park, I noticed volunteers walking around with big bottles of P♡M and they had begun taking bottles to different areas of the event, “Tasting” the P♡M before I had the chance to get there for set up. The refreshment/food tent was a large octagonal tent in the middle of the park with our P♡M table set up perfectly, facing the stage and the large crowds.

The event went fairly smooth after an early and rocky start. I was told that the P♡M was unloaded from their truck around 7 am. I arrived at the tent just before 8 am, disappointed to see that volunteers left the P♡M on the grass in the sun. They did provide the ice which was very much needed for this outdoor event. I spread two 20 pound bags of ice under our table and began to move all the P♡M out of the sun. I was informed by Stephanie that the tasting cups would be provided by the ALS Association, however they seemed unaware that they had to provide them. I had to run to Smart and Final to buy 1200 tasting cups. Returning only to notice more bottles missing. Quite a few people were drinking it before I could set up.
P♡M was by far the most popular kid on the block. Even more popular than the Laker Girls! The walkers had a choice between Water, RockStar Juiced Orange, P♡M and Trader Joe’s Italian Volcano Blood Orange Juice. Throughout the event, many people kept coming back to ask if I could sell them a bottle, I kindly let them know where they could buy P♡M and “these bottles are for everyone here at the event, however I would be happy to fill up a larger cup or an empty water bottle before the walk.” I also told them “P♡M is great for sustained energy, and P♡M tastes better than those sugary energy drinks! It’s 100% P♡M.” People were so excited to see that I was willing to give them more than just a taste.
From the moment the signs went up a constant gathering of people surrounded the table. Many people asking if they could purchase the bottles after tasting it was very encouraging. I was serving 3 oz portions of P♡M 100% Pomegranate Juice. It was surprising to see how many people have never tried P♡M but recognized the logo and even more surprising to see how many have never even heard of P♡M. I would have to estimate that at least 65% of the people at the event had not tried it before with more than half of them not knowing of P♡M. About 15% said they drank P♡M on a regular basis, 10% said they love it but they could not afford it as an everyday drink. Remaining 5% was a mix of non tasters for various reasons. One individual was weary of the carb content, stating that she is diabetic and did not want to “risk it”. Another stated he was allergic to pomegranates, how unfortunate.
While the response to the tasting was very positive there were a few individuals that disagreed with the flavor or the viscosity of the juice, one gentleman stating “it’s to thick for my pallet, I can’t down it.” A couple of people said it was too tart for them. However most of the tasters really enjoyed the flavor, and were imagining what else hey could mix it with. I heard a number of mixes from apple juice to whiskey to soy milk smoothies. A number of questions were being asked by a lot of attendees. While the most common question was “Where can I buy P♡M?” or “What are Antioxidants?” I had a few people ask “How does P♡M compare to Mona-Vie” Younger kids asking “What is P♡M?” and a few people were interested in how we make it, wondering if we crush the whole pomegranates or just the arils.
After the walk began and the crowds disbursed, I was able to talk to Kate Linder who plays “Esther Valentine” on “The Young and The Restless” and is the ALS Association Spokes Person. She told me that she is a regular drinker but she waters it down 50:50 because of the calorie and carb content.

The Laker Girls on the other hand Love P♡M straight and making drinks with it. I was told that their favorite is a P♡M tini or a P♡M Tanq and Tonic when they “find it.” One of the Laker Girls said she drinks about half of a 16 oz bottle of Blueberry or Cherry P♡M after practice and games because she likes the way it makes her feel. It seems as though this is a common thread in a large portion of regular P♡M drinkers, myself included only I choose to drink it before or during a workout.
There was a very diverse crowd here as it was large groups and families from all over Los Angeles. Most seemed as though they were health conscious individuals that were aware of the benefits of antioxidants and fresh pomegranates as well as it’s juice. For that reason the really liked P♡M s logo, bottle and list of ingredients with a few individuals that were sad to see that our juice is from concentrate. Apparently they had been misinformed thinking that it wasn’t. I reassured them that it is strictly for quality and flavor control. A large portion of the people that have never tried it before said they liked it simply because it reminds them of one of two things; they have a pomegranate tree at home (they were the families asking how to make it) or they had one as a kid and you can actually see it in their expression while tasting. One woman, her eyes lit up like Rockefeller Center for Christmas and a huge smile appeared on her face “Wow... Where do you sell this? It tastes just like the pomegranates I had growing up in my moms backyard” she said. It turns out she was never really interested in that cold produce section with “pre cut fruit and packaged salads” as she called it. I also informed her that we have teas and fresh pomegranates as well. She was really excited which seemed infectious around our table as more and more people gathered. After our quick conversation she stated that she will be on the look out for P♡M the next time she goes to the market. All said and done, it was a great event. For an Awesome Cause. Even Clowns love P♡M. That would be a great commercial… Clown Cars, Red Noses, Balloons, and P♡M.