So – Who Is Spike Mendelsohn?

No, this isn’t Spike Mendelsohn, this is the Big Boy that I grew up with, the place where the best burgers could be found in those days. I loved Big Boy hamburgers! Since then, about the only places you could find hamburgers were at chain restaurants, and they were hardly good enough to visit more than once or twice.

Recently, I’ve heard of folks making “really good hamburgers”, the ones with chopped onions and herbs mixed into them before they’re grilled, but I never thought of them as “gourmet”. Then, along came Spike Mendelshon, the “Burger Guru”, who is setting the culinary world on its heels. As a finalist on Top Chef and writer of the new “Good Stuff” cookbook, Spike has taken the burger to tremendous heights, even to the point of “gourmet”!

I first heard of Spike and his hamburgers from Chef-owner of Bistro Boquete, Lauretta Bonfiglio. Upon further investigation, I learned that Spike grew up in St. Petersburg, Florida, my home town, and I just discovered that his parents own Pepin, a very popular restaurant I’ve visited many times! Little Spike must have been cooking in the kitchen at the time I was enjoying the fine cuisine at Pepin years ago.

The other day, Lauretta shared her copy of Spike’s book with me and I immediately wanted to learn some of Spike’s recipes. I wanted to duplicate them in my kitchen. Spike’s luscious burgers inspired Lauretta to present a cooking class for Boquete Gourmet, teaching some of the many tricks and secrets that are making hamburgers the newest, trendiest “gourmet” entree.

Below is the cover of Spike’s perfect, all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to shake things up with a gourmet touch, like me. Spike opened his new restaurant in Washington D.C., “Good Stuff Eatery”, and it’s always full of customers who enjoy truly gourmet dining.

As you can see, Spike also makes fantastic milkshakes, sides and salads, some of which will be included in Lauretta’s menu for her “Gourmet Burgers & More” cooking class to be held on Friday, September 24, beginning at 5:00pm. The class will be held in my El Santuario, Boquete, Panama kitchen, where I’ve recently added a couple very unique kitchen appliances you’ll soon see.

The $25 fee includes the hands-on class, recipe book, full-course dinner including 3 entrees, Lauretta’s twist on one of Spike’s famous shakes, and a glass of wine. Make your reservations today at boquetegourmet@gmail.com, as seats are limited.

You won’t want to miss learning how to make Spike’s “good stuff’ in your own Boquete kitchen.
Talk about inspired!
Cora

If You Love Salmon – Come to Class

If you come from Canada or north-western US, salmon is abundant everywhere. But, if you live in Panama like me, it’s a bit tricky to find fresh salmon in most markets.

Yes, we can find salmon in Rey or Romero’s, two of the largest supermarkets in Chiriqui, if we’re lucky. Lately, both fresh and smoked salmon have been available at Deli Baru Market in Boquete.

Salmon is the common name for several species in the family “Salamonidae”, which also includes trout, a very plentiful fish in Boquete. Salmon is a healthy, “oily” fish because it’s high in protein, Omega-3 fatty acids and vitamin D. More than 80% of Pacific salmon are wild-caught, where 99% of Atlantic salmon are farmed. I wonder which variety tastes best.

Boquete Gourmet will host popular chef, Renny Kranich on October 1, in my El Santuario kitchen to share her knowledge about salmon and some of her favorite ways to prepare this delectable fish. Renny’s class will include several salmon dishes that are just right to be served as appetizers, recipes to use when serving salmon for lunch, and she’ll demonstrate how to create a spectacular main salmon dish in a 5-course gourmet dinner.

While waiting for Renny’s class to begin, you might want to try one of my favorite recipes for an Easy Hollandaise Sauce to serve over poached eggs, accompanied with thinly-sliced smoked salmon.
1 stick butter, melted in microwave
2 egg yolks
1 tablespoon cold water
1 tablespoon lemon or lime juice
1/8 teaspoon salt
4 eggs, poached
2 English muffins, toasted
4 slices smoked salmon or gravlax, thinly sliced

Partially fill the bottom of a double boiler with water and bring to a simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, and cold water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated, then whisk in the salt, and remove from heat. Place a lid on pan to keep sauce warm while toasting the English muffins and poaching the eggs.

To present, place opened English muffin halves on a large dinner-size plate. Top with smoked salmon, allowing the ends of the salmon to touch the plate, then top with poached eggs and drizzle with Hollandaise sauce. Garnish with a few rings of thinly-sliced red onions and capers, and serve immediately. No side dish is required, unless serving for dinner. This recipe serves two very lucky diners.

Renny has several new, exciting and tasty ways to prepare and to serve salmon you won’t want to miss. If you love salmon like I do, you won’t want to join this fun and informative class. Email boquetegourmet@gmail.com to reserve you seat now. The $25.00 fee includes hands-on class, recipe book, full-course dinner, Renny’s favorite cocktail and a glass of wine.

See you October 1!
Cora

Make a Necktie Cake for Father’s Day!

As you know, the USA celebrates Father’s Day June 20. I’m not sure whether Panama sets a day to honor fathers here, does anyone know? Anyway, I just received a very unusual email from a very clever young college student, Matt. I was so impressed at his creativity that I had to share his idea with my readers.

Matt offered this small blog to me to publish on my site, he said he just “ran into my site on the internet” and decided to offer me use of his blog. This is his Father’s Day idea he wrote about in his website, www.tiepedia.com. Thanks, Matt, it’s the first time I have received such a gift, I like it! Here is Matt’s blog and his idea for this year’s Father’s Day.

“It may surprise some of you to hear what I am about to say, but it must be said. Not all guys want a tie on Father’s Day. GASP! I know, I know, it sounds crazy… and I certainly am not one of those guys, but apparently it’s true.

Listen to what Joseph Hurtado has to say, “there are only two types of men: those who hate ties, and those who grudgingly accept them as part of the job.”

Blasphemy as far as I am concerned, but if you’re Mrs. Hurtado you may want to think twice about getting Joseph a tie for Father’s Day. How about baking him a delicious necktie cake instead? I don’t think many men could resist that. Here are some sweet examples for you to consider!”

If the creators of these cakes are offended by your work being appreciated on this site, please let me know.

Thanks for sharing your inspirations with us, Matt. They are truly works of art!

The Mocha Walnut Cake recipe in my new “Boquete Gourmet Community Cookbook” would be the perfect cake for your necktie creation.
Happy Father’s Day!
Cora

Boquete Gourmet Community Cookbook is Here and You’re Invited to the Party!

Many residents and contributors to the new “Boquete Gourmet Community Cookbook” have been anxiously waiting the arrival of the published books themselves. Attendees of Boquete’s Tuesday Morning Market have tasted some of the sweets that are included in the Sweet & Savory Coffee Mates chapter, including Chocolate Truffles and Mounds Drops.

Several recipes are included that have been contributed by Host Chefs participating in Boquete Gourmet’s “Host Chef Program. The world-famous Rumaki first appeared at Don the Beachcomber restaurant in Hollywood, and Host Chef, Greg Henry traveled from Los Angeles to share this delicacy with us here in Boquete. He planned the “ultimate” Hollywood party for students attending his “Golden Age of Hollywood” cooking class, and 3 of Greg’s recipes will appear in the book. Above, Leisure Chef Squirt James assists students in making her unique French bread, see recipe in the cookbook.

Speaking of parties, one chapter is dedicated solely to Fancy Town Parties that have been thrown in Boquete over the past few years. Hosts and hostesses have contributed some of their favorite recipes to the book, you’ll really like making Georgianne and Barry’s Breakfast Casserole. Below, Jane set a lovely party table for a special get-together with friends.

Several Local Charities Helping Others have contributed recipes that connect with some of the good work that is helping to develop lives in Boquete. You’ll enjoy making Aida’s Arroz con Leche and Anayansi’s Empanadas with Ripe Plantains.

One chapter contains many Highland Favorites written by long-term residents and native Boquetenos. The favorite Sancocho Soup is written by my friend Julia, complete with her twist on this old-time Panamanian recipe. This photo is of the otoy she prepared for her soup.

Of course, two chapters are dedicated to coffee, Boquete’s foremost product. Coffee Comes First features dishes made with coffee as the main ingredient. The Coffee Mates chapter includes sweet and savory side dishes to be served with locally grown coffees, such as Bourbon Balls served with Cafe Dos Jefes.

Now, the books are in Boquete and the “Boquete Gourmet Community Cookbook” Signing Party is scheduled. Everyone is invited to the party, which will be held in our Cantina in El Santuario on Wednesday, June 16, 4pm-6pm. All the contributors have been invited to come and to bring their favorite pens to sign books for everyone.

The party will be lots of fun, a chance to taste some of the dishes from the cookbook and to get copies of this first-ever Boquete cookbook signed by the author and many of its contributors. The cost of the book is $8.00 and if purchased at the party, books will include a collector bookmark and you’ll have the opportunity to get books autographed by the contributors.

The party is complimentary, only a reservation is needed by email to boquetegourmet@gmail.com.
Please RSVP as soon as possible.
Hope to see you there,
Cora