Announcing the Clean Slate Catering Menu!


I am extremely excited to debut my first few menu items! I will of course be adding more and more things to the Clean Slate Menu like a Tex-Mex and Italian selections.  Please contact me if you have any questions about prices, or if you have any custom requests. I am happy to entertain your inquiries!
CLEAN SLATE MENU

CLEAN SLATE MENU Jambalaya CLEAN SLATE MENU PULLED PORK CLEAN SLATE MENU RIBS

Killer Pork Barbecue: Iberico Ribs, “Beam’s Beans”, Creamy Potato Salad!


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So first things first. I like to say, if you start off with a beautiful ingredient then you will get the beautiful results.

Black Iberian Pig
Black Iberian Pig

Iberico Pork comes from Iberian pigs native to Spain, and Portugal. Iberian pigs are one of the oldest domestic breeds, and the fact that in their long lineage they interbred with boars attributed to a very large body size. The unique flavor and the extensive marbling of the meat comes from their diet consisting almost entirely of acorns, which they forage many acres for. This exercise attributes to a more lean and muscular pig than most. Iberico Jamon, or the Secreto, are probably the two most well known cuts. They are a cured and very popular as tapas in Spain.

For dinner my friends and I would be having 6 hour baked Iberico Pork Ribs, Baked Beans, and Potato Salad. Classic Barbecue spread. People seem quite fond of *ribbing* me about my last name, Beam. My friends seem to have taken a liking to calling my baked beans, “Beam’s beans”.

Continue reading Killer Pork Barbecue: Iberico Ribs, “Beam’s Beans”, Creamy Potato Salad!

You have to try Soft Shell Crab Tacos


Clean Slate’s Amazing Soft Shell Crab Tacos Recipe with Roasted Vegetables, Tomato Rice, and “Tomatillo Sauce”.

Soft Shell Crab Tacos
Soft Shell Crab Tacos with Roasted Vegetables, Tomato Rice, and “Tomatillo Sauce”

Soft Shell Crab Tacos Recipe:

Ingredients

Continue reading You have to try Soft Shell Crab Tacos

Clean Slate will be at Rockwell’s Bakers Dozen this weekend!


Clean slate billboard

Several readers have inquired about acquiring Clean Slate recipe items.  Starting Friday August 22 through Sunday August 24, several Clean Slate items will be available at the Sweet Life by Ange booth in the Bakers Dozen located in Powerplant Mall in the Rockwell Center. The booth is located on the Concourse Level, where most of the mall’s restaurants are situated. If you are not able to make it, just contact me at +63 916 618 5443 and I will be happy to suit your needs. I will be posting a complete menu after this weekend for even more available items like Jambalaya trays, and Pulled Pork Sandwiches. But for now, on short notice, here is what I could whip up for this weekend.

Offerings 8.21
My famous Cajun Seasoning Blend as well as the Barbeque Spice Rub I used for my Pulled Pork recipe will be available.
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My Barbecue Sauce is not just for grilling! It is literally great on everything; ribs, chicken, you name it!

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What attracted me most about these containers was the convenient little spoon. 🙂
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Seriously try the pickles.

Thanks again everyone for the support. I welcome any questions you may have !

-Jonathan

Clean slate billboard

 

Tex-Mex Tempura Fried Fish Tacos


Fish Tacos

Three fish tacos close up
Tempura battered Cream Dory, fresh made cilantro guacamole, stewed tomato salsa, homemade garlic sour cream sauce, topped with my Tex-Mex seasoning blend.

I have been having mad cravings for Tex-Mex. Fish Tacos always do the trick of satisfying such a hunger. Plus they have the added bonus of not inducing a food coma like most heavy Tex-Mex dishes can do. Now these fish tacos are not the sweet, red cabbage slaw, California style, cod fish taco. While those are delicious, these are Texas style. Tempura fried fish, with all the classic toppings and a nice buttery tortilla, on the gordita side of thickness. I still had several kilos of Cream Dory in the freezer so I used that, but any white fish will work perfectly.

Fish Tacos

Ingredients:

  • White Fish Filet – 1/2 Kilo
  • Tempura Batter – 2 Cups (The box recipe called for 1 1/4 cup, but it was way too thin so I added until I got a thicker viscosity)
  • Lettuce – any variety
  • Cilantro
  • Limes
  • Flour Tortillas – Treat these like a grill cheese. Hot skillet. Lots of Butter.
  • Tomatoes – Small Diced
  • Red Onion – Small Diced

Cut the fish in half down the length of the filet, then slice into large bite size cubes. Follow the tempura batter directions and fry. Drain excess oil from the fish on paper towels before plating.

Clean Slate Tex-Mex Seasoning

Ingredients:

  • 4 Tablespoons chili powder
  • 2 Tablespoon ground cumin
  • 2 Tablespoon granulated garlic
  • 4 teaspoons sea salt
  • 3 teaspoons smoked paprika
  • 2 teaspoon ground coriander seed
  • 2 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Place all ingredients in a jar with a lid and shake until blended. Let the dust settle before opening the container.

Guacamole (the seed from the avocado inside the guac bowl will keep it green)

Ingredients:

  • Ripe avocado – 1 to 2 depending on size
  • Lime juice – 1 to 2  limes worth
  • 1/2 cup small diced onion
  • 1/2 cup small diced tomato
  • Cilantro

Mix and mash everything to a consistency you like. It does not take long to prepare so I suggest making this right before serving.

Stewed Salsa

Ingredients:

  • Olive Oil – around 2 ounces
  • Jalapeños – up to you, I use around ten slices.
  • Lime juice – 1 t0 2 limes
  • 1/4 cup shredded cilantro
  • 2 Tablespoons slice garlic (4 cloves)
  • 2 cup small diced tomatoes
  • 1 cup small diced onion
  • water

Heat 2 ounces of Olive oil in a sauce pot. Place the tomato in the hot oil and let them soften. Lower the heat and add the rest of the ingredients except the water. Add water to thin the sauce if it is too thick. Do not immediately chill.  Hot tomatoes will sour if refrigerated before cooling to room temperature. Salt to taste.

Easy Mode Spanish Rice

Ingredients:

  • 2 Cups steamed white rice
  • Butter
  •  2 Tablespoons Clean Slate Taco Seasoning
  • shredded cilantro

Gently stir the butter, cilantro,  and seasoning into the warm rice and serve.

Garlic Sour Cream Sauce

Ingredients:

  • 6 ounces of sour cream
  • 1 whole head of garlic, minced
  • lime juice
  • teaspoon of Clean Slate Tex-Mex Seasoning

Blitz all of this in a food processor and you have one addictive sauce.

All the fixin's
All the fixin’s

Refried Pinto beans

Taco seasoning blend
The Clean Slate Tex-mex seasoning is powerful stuff. 2 Tablespoons to a pound of meat makes perfect tacos.
Spanish Rice
All the flavor, none of the hassle. And no lard!
Guacamole
Holy guacamole!
Guacamole
Could be chunkier, but I had a very ripe avacado.
Buttered and skillet fried flour tortillas
Buttered and skillet fried flour tortillas. Nice and thick.
Tortillas and Fish
The Tortillas and Fish
Close up tortillas and fish
Tempura batter is a bit tricky. Practice makes perfect. Do not expect to get it right the first time.
Tempora battered dory
I used more batter mix than the box called for, the original was way too thin.

Close up of Tempura battered dory with limes and rice

One tip: use deep, not shallow oil to prevent sticking.
One tip: Use deep, not shallow oil to prevent sticking.

Single fish taco

Single fish taco angled

single fish taco bite side close up
Drizzled with the garlic sour cream and dusted with a little more Tex-Mex seasoning blend.
the full fish taco spread1
Pink lemonade anyone?

The full fish taco spread2

the full fish taco spread close up

the full fish taco spread bite side

Three fish tacos close up
Now all I need is a thick slice of tres leches. Heaven.

Clean Slate Caters!


Over the weekend I had the distinct pleasure of being invited to cook for a forty person event. They wanted me to prepare a few of the dishes they had seen on my blog, and of course I jumped at the opportunity.  The event took place at their  beautiful home and it turned out to be a truly remarkable evening.

Tabel Set up
Being one of the best backyard landscapes I have ever seen, this setting made for a beautiful venue!
The floral arrangements turned out great, and they really complimented the ambiance.
The floral arrangements turned out great and they really complimented the ambiance.

Fantastic setting for the dinner later!

We had a great crew of waiters to help out while we were busy in the kitchen.
We had a great crew of waiters to help out while we were busy in the kitchen.

Dining Room1

The beautiful dining room of our gracious host.
The beautiful dining room of our gracious host.

Dining Room3

Cannot be a Clean Slate event without Jambalaya.
It cannot be a Clean Slate event without Jambalaya.
So grateful for all the help I received.
So grateful for all the help I received. They made the night a breeze.
Enough Jambalaya for everyone to get thirds.
Enough Jambalaya for everyone to get thirds.
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Another invaluable helper!

I took a trip to the local butcher for six kilos of sirloin steak. I had this fresh ground for a petite version of the burger recipe on the blog.

100% Ground Sirloin Steak Patties for the Petite Burgers.
100% Ground Sirloin Steak Patties for the Petite Burgers.
Cooking burgers, while the chicken pasta sauce reduces.
Cooking burgers, while the chicken pasta sauce reduces.
Herb butter roasted chicken thighs, white wine, garlic, a dash of red chili, and fresh basil and tomatoes make a magical sauce.
Herb butter roasted chicken thighs, white wine, garlic, a dash of red chili, and fresh basil and tomatoes make a magical sauce.
Parmigiano Reggiano cheese on topong with the Capellini pasta
Parmigiano Reggiano cheese on top along with more fresh basil and Capellini pasta.
This home kitchen had more room than most restaurants.
This home kitchen had more room than most restaurants.

And more basil.

The yellow sauce  is "Japaioi". Check out the blog for the recipe for this crazy good condiment.
The yellow sauce is “Japaioli”. Check out the blog for the recipe for this crazy good condiment.
Prepping the Petite Burgers.
Prepping the Petite Burgers.
The brown sauce is another blog recipe, Balsamic Onion Compote.
The brown sauce is another blog recipe, Balsamic Onion Compote.
Petite Sirloin Burgers. Nothing "slider" about these bad boys.
Petite Sirloin Burgers. Nothing “slider” about these bad boys.
Building the burgers.
Building the burgers. Beautiful ingredients for the best results!
Burgers and the fish course.
Steamed Cream Dory with lemon and fresh Parsley. I topped it with a brown butter and fresh sage sauce.
Steamed Cream Dory with lemon and fresh Parsley. I topped it with a brown butter and fresh sage sauce.
The beet salad made an appearance as well! There was no way this night would have been possible without all the help I recieved. Thanks!
The beet salad made an appearance as well! There was no way this night would have been possible without all the help I received. Sending out a big “thank you” to everyone who helped out last night.
Beet Salad, check my previous post for the recipe!
Beet Salad, check my previous post for the recipe!
Honey goat cheese, truffle cheese, camembert, bridal brie, and bar cheddar.
Honey goat cheese, truffle cheese, camembert, bridal brie, and bar cheddar.
Prosciutto, coppa, speck, salami, and pancetta.
Prosciutto, coppa, speck, salami, and pancetta.
 A vegetable platter consisting of jicama, brocoli, carrot, and cucumber spears.
A vegetable platter consisting of jicama, brocoli, carrot, and cucumber spears.
Fresh fruit and flowers!
Fresh fruit and flowers!
Red dragon fruit, kiwi fruit, cantaloupe, and grapes.
Red dragon fruit, kiwi fruit, cantaloupe, oranges, and grapes.
Watermelon.
Watermelon, kiwi, oranges, and red dragon fruit.
Do I spy cupcakes?
Do I spy cupcakes?
All of the desserts were provided by "The Sweet Life by Ange".
All of the desserts were provided by “The Sweet Life by Ange”.
Mini Chocolate Cupcake with Yema. One of my favourites and totally addictive.
Mini chocolate cupcakes with Dulce de Leche. One of my favourites and totally addictive.
Carrot Cake Cheesecake.
Carrot Cake Cheesecake
Red Velvet Cheesecake
Red Velvet Cheesecake

image_12 The pasta dish and fish course.

Before all the guests arrived.
Before all the guests arrived.
First in line!
A table of guests on the lawn.
A table of guests on the lawn.

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Cheers!
Cheers!
This was such a fun experience, I really had a blast doing the event. I am so lucky to have been a part of such a great banquet.
This was such a fun experience, I really had a blast doing this event. I am so lucky to have been a part of such a great banquet.
Cannot thank these girls enough! Thank You!
Cannot thank these ladies enough, my kitchen superstars! Thank you everyone!

Overall the night turned out great, and I am so lucky to have been involved. It was one of the most memorable events I have ever been a part of and it definitely made me want to do this full time!

Leftovers Makeover: From Sushi, to Squid Ink Penne Pasta with Uni Butter


Leftovers Makeover: From Sushi, to Squid Ink Penne Pasta with Uni Butter

Uni Butter Penne3
Squid Ink Penne Pasta with Uni Butter.

 

Purple Sea Urchin
The gloves are not just for the strong fashion statement. A Purple Sea Urchin’s spines contain poison that can cause a blood infection.

Not everyone likes sea urchin. They look pretty creepy, I admit, poisonous spines and all. The more you learn about them, the less appetizing they seem. After all, that “roe” you are eating is actually their gonads. The japanese call this edible section of the sea hedgehog “Uni”. I love Uni, the creamy texture and delicate flavor of the sea are perfectly balanced in my opinion. In the US it is considered a delicacy and is usually pretty expensive. In the Philippines, with its boundless seafood selections, it seems they are giving it away. I was shocked the first time I ordered a sashimi combination, because I was used to a serving of 4 pieces of Uni. The mountain of urchin I recieved dominated the plate and I couldn’t even finish everything.

Yum?
Yum?

Since Uni doesn’t keep long, especially after leaving the refrigerator, I found the best way to keep it around is to turn it into Uni butter. Now this is great on anything from toast to steaks, but my favorite way to use it is for pasta sauce.  The flavor of Uni is already so complex you really would be over complicating such a beautifully simple dish to add anything beyond just a few key ingredients. If you cook Uni in its natural form it turns into a tough rubber band. If it’s too cold when it hits the butter it forms clumps. To avoid this, start with room temperature butter and room temperature Uni. This simple recipe takes about 15 minutes from start to finish.

Squid Ink Penne Pasta with Uni Butter Sauce

  • ½ cup sea urchin roe, at room temperature
  • 1-1/2 teaspoons sliced spring onions. Fresh sorrel or basil are wonderful substitutes.
  • 2 servings squid ink pasta
  • 1/2 lemon, seeds and zest removed
  • Sea salt and freshly ground black pepper
  • 4 tablespoons butter, at room temperature 
"The better the butter, the better your sauce."
“The better the butter, the better your sauce.”
Pass the Uni through a strainer for a consistent sauce.
Pass the Uni through a fine strainer for a smoother, more consistent sauce.

-For the Uni butter: Puree the Uni in a food processor or blender. Pass it through a fine-mesh sieve, and return to the food processor. Add the softened butter and puree. If you made a lot, you can refrigerate the extra Uni butter.

-To create the Uni butter pasta sauce: Warm about 1 tablespoon of water in a small saucepan, do not boil. Gradually whisk in the sea urchin butter, about 1 tablespoon at a time. Season with salt and pepper and keep warm. Cook the pasta in a large pot of boiling salted water until al dente; drain.

Put the herbs in a medium stainless steel bowl, add the warmed sauce and stir. Taste, then season with salt and pepper if necessary. Add the pasta and toss gently. Squeeze the lemon juice over the noodles and serve immediately.

Squid Ink Penne, Spring Onions, and Lemon Zest
Squid Ink Penne with Spring Onions, and Lemon Zest.

 

Uni Butter Penne2
I added fresh ground black and pink peppercorns, and a sprinkle of sea salt flakes to finish this off. Easy on the salt though, the Uni is salty by itself.

 

Uni Butter Penne1
Uni, Butter, Penne. Simply Delicious.

 

I adapted this recipe from a few pointers I begged from a waitress at Sun of a Gun seafood restaurant in Los Angeles. Their linguine and clams dish has a Uni based sauce to die for.

I did not take the live sea urchin photo, all the credit goes to wikipedia for that. Although I have handled and opened live urchin in the past, I never had a camera ready.

Salmon Two Ways with Porcini Mushroom Polenta & Seared Scallops on a Bed of Wilted Spinach and Bacon Cream


Salmon Two Ways with Porcini Mushroom Polenta & Seared Scallops on a Bed of Wilted Spinach and Bacon Cream

Salmon Two Ways with Porcini Mushroom Polenta & Seared Scallops on a Bed of Wilted Spinach and Bacon Cream
Salmon Two Ways with Porcini Mushroom Polenta & Seared Scallops on a Bed of Wilted Spinach and Bacon Cream

A few evenings ago, I was invited to a good friends home to cook diner. He had been wanting me to do fish because he is not comfortable cooking it and wanted to learn. We had salmon fillets which I prepared two ways, seared and steamed. I like my salmon with a medium rare center and a flakey outer layer. Accomplishing this is actually quite simple. For the first method, searing, apply olive oil to the skin side of the fish, then salt. This prevents the skin from sticking. Next, pour a generous amount of olive oil in a skillet and get it right up to the smoking point in temperature. Lay the fish fillet away from you and watch from the side of the fillet as the color changes indicating how much of the fish is done. To keep the skin on the fish and not stuck to the pan, take a fish turner or thin spatula and lift a corner of the fillet. If you salted it well and with plenty of oil, it lifts easily. If the skin is stuck, carefully but firmly scrape it off the pan by applying more pressure against the bottom of the skillet than the fish. With one quick movement, it should release. Once flipped, the opposite side should only cook for about thirty seconds, and you can also sear the sides if you like it more well done. Remove the fish and place it on a plate to rest, it will continue to cook due to residual heat.

That is a very simple, approachable way to prepare fish. However, it is actually the more involved of the two techniques; the next one is even simpler. To steam fish, I have a secret method I have used for a few years. My friend really enjoyed this kitchen shortcut and after seeing how fast and simple it was, he said he would be cooking a lot more fish. The first step is to find two microwave safe concave plates in your kitchen. If the two plates are positioned surface-to-surface, this will create a clam shell style steamer for the fish. Place your seasonings together with the fish on the bottom plate. I used lemon slices under the fillet, garlic cloves, spring onion, and a drizzle of honey on the top. Place the second plate over the top, encasing the fish and vegetables. Microwave for one minute and check the progress, being mindful that the plates will be hot and the steam inside can burn you. The fish should be about halfway done, but I always check just in case. Replace the top plate and return it to the microwave. Like I said before I have been doing this for a few years and it never takes more than two minutes total to cook the fish fillet. After two minutes remove the dish from the microwave, again being careful of the steam and hot plates. Inside you will have a perfectly cooked delicate and flakey fillet with a medium rare center.

Steamed Salmon, Chive, Lemon, Garlic, and Honey.
Steamed Salmon, Chive, Lemon, Garlic, and Honey.

 

steamed salmon2
The fish comes out perfectly juicy, and has absorbed all the flavors of the lemon, garlic, and spring onion. Notice the nice glaze of honey on the top.

 

Plating
Salmon two ways (seared and steamed) with a porcini mushroom polenta.

Scallops are incredibly delicate and can be tough when overcooked. Using a similar searing technique as the salmon, get a skillet with olive oil hot and add butter. The oil and butter combination prevents the butter from burning quickly. When the butter begins to brown and becomes fragrant, quickly place your scallops around the pan going clockwise. This is a good tip anytime you have a lot of things to turn in the pan so you know where to start. Scallops cook even quicker than shrimp so flip them as soon as you see them turning opaque white. The flesh will split slightly; you can test the density of the meat with your finger to check their tenderness and ensure you are not overcooking. Only flip them once and remove from the pan, reserving the delicious sauce.

salmon scallop3
Tender scallops served on a bed of spinach, wilted in bacon cream.

Scallops pair wonderfully with fresh spinach. However, I wanted to add something rich and savoury to this dish,  so I used crispy fried bacon. I wilted the fresh spinach in the hot bacon grease until it softened, being careful not to overcook the spinach because it will lose its bright green color. I added the minced bacon, and reduced the heat. Once the spinach was cooler I added enough cream to create a sauce, stirring constantly.

salmon scallop2
The sauce of the fish and scallops, together with sautéed shallots and spring onion bottoms make for a wonderfully flavorful sauce.

Polenta is made from corn and in the south, we call this dish “grits”. It can be many colors depending on what type of corn is used, but white is the most common. Typically, it is a breakfast food served alongside eggs. I bought a bag of yellow polenta that also had some dried carrot and porcini mushroom. We added more porcini and a touch of butter, then boiled it for about 10 minutes, similar to quinoa. The deep mushroom flavor complimented the other delicate aspects of the dish perfectly and made for quite the epic meal. I hope you try a few of these dishes but most of all, the steaming technique. It really is simple. You could literally prepare a delicious, healthy meal of steamed vegetables and fish in two minutes with very little clean up.