March Madness Contest + Recipes!

March Madness is one of my favorite events of the year. Sure, I like basketball, but as a bear what I love more is any opportunity to hunker down and be lazy for a couple days. Come this Thursday, that’s exactly what I’ll be doing - eating and drinking my way through a couple dozen basketball games while hoping my bracket isn’t busted by the weekend (it will be).

Cow by Bear was created with the philosophy that great times are best when shared with others, so it’s in that spirit I have setup an NCAA Tournament group so the Cow by Bear community can play together. The winner of the group will receive two tickets ($300 value) to any upcoming dinner with availability. I’m betting on the Michigan State Spartans to cut down the nets. Who do you have?

Click here to join the group.

password: dryage

You’re going to to get a bit thirsty and hungry while watching the games and playing along, so here are a few recipes to help get you through. I hope you enjoy!

El Oso Caesar

El Oso Caesar

This is our take on both the Caesar and Bloody Maria. Buy the best mezcal you can afford and look for something on the smokier side - it makes a difference.

1.5 oz. Mezcal
4 oz. Clamato
2 dashes of Worcestershire  
1/8-1/4 tsp. horseradish (optional)
hot sauce to taste
1 squeeze of lime

Using a short cocktail glass, rub the lime around the rim of glass and dip it in a spicy seasoning of your choosing (keep your eyes pealed for our own Cow by Bear seasoning coming out soon!). Mix all the ingredients and stir. Serve with ice and drink up.

Here’s a great little appetizer to enjoy the games with. You could say it’s a slam dunk.

Cheddar Cheese Puffs (makes about 35)

2 cups tapioca flour
1 cup milk
1/2 cup butter
1 tsp. salt
1 1/2 cups sharp cheddar cheese
2 eggs

Preheat oven to 400°F. In a sauce pan, bring the milk, salt and butter to a boil. Remove from the heat and slowly add tapioca flour, combining with a wooden spoon or mortar handle. Don’t be afraid to get your hands dirty if needed (careful it’s hot).

Add the cheese and eggs to the mixture and mix until smooth.

Scoop the mixture into nickel sized balls (Use a pastry bag if you have one to form better shaped balls).

Line a pan with parchment paper and bake for about 20 minutes.

Black Bean Puree

1 large onion (diced) 
1 1/2 jalapeños (chopped)
4 cloves garlic (chopped)
2 cups black beans (drain and rinse)
1 Tbsp. cumin
2 tsp. ground coriander
cilantro (chopped to garnish)
cotija cheese (to garnish)
Salt & pepper to taste

Sauté the onions, garlic and jalapeños until golden. Add the beans and spices to the pan. Once hot, transfer everything to a food processor and blend until smooth.

Serve bean puree in a bowl and garnish with chopped cilantro and cotija cheese. Works great as a dip with tortilla chips, or don’t be afraid to dip the cheese puffs!

I always love to hear from people that have tried the recipes. Feel free to email me directly at bear@cowbybear.com if you have any questions or just to share your experience!

Bear.

Valentine's Day Recipes + More!

Valentine's Day is right around the corner, and you know what I'll be up to this weekend - cooking up our 5-course meal for friends and strangers alike (but let's be honest, there are no strangers after a meal at Cow by Bear). We'll be hosting our traditional Friday and Saturday dinners, of course, but this Sunday we'll also be serving a one-time-only menu for 20 special guests. For those of you that won't be there with us, I wanted to send along a couple recipes in hopes that they'll enhance this Lover's Day for you and your special someone.

French 80

This is our take on the classic French 75, rumored to be Hemingway’s drink of choice (Though I’ve heard that about five different cocktails...Papa liked to drink!). I sub in Morris Kitchen’s terrific Grapefruit Hibiscus Cocktail Mixer (which you can purchase here or locally at Pigment) instead of simple syrup. Use the best gin you can find. I prefer the batch made by Wishkah River Distillery up in Aberdeen, Washington. I discovered it on a recent fishing trip to the great Pacific Northwest. Let me know if you’re desperate and I’ll hook you up with a bottle.

Ingredients (Makes 2)
 
2 oz. gin
1 oz. lemon juice
2-3 oz. Morris Kitchen Grapefruit Hibiscus Cocktail Mixer
(use 2oz. for a more tart, 3oz. for more sweet, or split the different like I do).
Champagne
Ice
 
In a cocktail shaker with ice, shake the gin, lemon juice and mixer. Pour into the glasses, top with champagne and garnish with a lemon twist.

Lemon Raspberry Parfait (Makes about 8 servings) 

I made this a few days ago on the CBS morning show. This one has several parts to it, a raspberry mousse, milk crumbs, lemon curd and homemade whipped cream. Don't be intimidated by all the steps, you can make any of it in advance if you'd like. It's a dessert that makes for a great Valentine’s Day treat - whip it up for your significant other or, better yet, make it together.

Raspberry Mousse

2 tsp. unflavored powdered gelatin
2 Tbsp. cold water
5 cups fresh raspberries
¾ cup sugar
2 large egg whites (at room temp)
1 cup heavy cream
 
Pour the water in a small bowl, and sprinkle the gelatin over the water. Let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with ½ cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.

In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining ¼ cup of sugar until warm to the touch. Remove the bowl from the heat. Using a handheld electric mixer, beat the egg whites at medium-high until stiff and glossy. Fold the egg whites into the puree.
 
In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
 
In a small bowl, coarsely mash the remaining cup of raspberries. Fold them into the mousse. Scoop the mousse into individual bowls or glasses and refrigerate until set, at least an hour or overnight.

Crumbs

¾ cup milk powder
¼ cup flour
2 Tbsp. cornstarch
2 Tbsp. sugar
½ tsp. kosher salt
4 Tbsp. butter, melted
3 oz. white chocolate, melted
 
Heat the oven to 250. Combine ½ cup of the milk powder, the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss more, using a spoon, until the mixture starts to come together and form small chunks.
 
Spread the chunks on a parchment lined cookie sheet and bake for 20 minutes. Cool the crumbs completely.
 
Crumble any chunks that are larger than about a half inch, and put them all in a medium bowl. Add the remaining ¼ cup milk powder and toss together until it is evenly distributed throughout the mixture. Pour the white chocolate over the crumbs and toss until they are totally covered. Then continue tossing every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky. You’ll have crumbs leftover with this recipe, and they will last for about a month in the fridge.

Lemon Curd (1 pint)

5 large egg yolks
1 cup sugar
4 lemons, zest and juice
½ cup butter sliced into ¼ inch pieces, chilled
 
Add about an inch of water in a medium saucepan. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Juice the lemons, ideally 1/3 cup worth. Add cold water to the lemon juice if there isn’t enough, and add the juice mix and zest to egg mixture. Whisk smooth.
 
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan (the bowl should not touch the water). Whisk until thickened, about 8 minutes. Remove from heat and stir in butter one piece at a time, allowing each to melt before adding the next.
 
Remove mixture to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. This will keep up to 2 weeks.

Homemade Whipped Cream

1 pint of heavy cream
2 Tbsp. powdered sugar
2 tsp. vanilla
 
Place all ingredients in bowl of mixer and whisk until light and fluffy on medium-high, about 5 minutes. Chill.
 
To make the Parfait: This is the fun part because after all that hard work, you get to decide how to load it up. After the mousse is set in the bowls/glasses you’re serving, layer on a portion of the crumbs followed by the lemon curd and whipped cream. You can also add fresh berries and/or edible flowers if you'd like.

For reservations, please email me directly at info@cowbybear.com. And don't forget to like us on Facebook and follow our Instagram. Thank you San Diego, you're the best.

Sincerely,
Bear.

Merry Christmas + Happy Holidays!

It's the holiday season, which means many of us will be getting together with family and friends, celebrating together over a great meal and spectacular drinks. It's that exact same spirit we try to capture every Friday and Saturday night at Cow by Bear, but I'll admit there is something extra special about this time of year.

I'll be preparing a 75-day dry aged ribeye along with a smorgasbord of sides and Mama Bear's famous Hot Buttered r(h)um. Below I've provided a recipe for the ribeye, a side and the hot-buttered r(h)um - which also makes for a great housewarming gift if you're a guest this holiday season. I'd love to see your spin on these recipes, so please be sure to hashtag #cowbybear on social media if you're cooking up any of the below!

Nana's Hot Buttered R(h)um

Nana's Hot Buttered R(h)um

This is a take on my Nana's recipe she's been making for as long as I can remember. I use Barbancourt rhum from Haiti, as that's the house booze at Cow by Bear and tastes perfect in this drink, but any spiced rum such as Sailor Jerry's or Captain Morgan's will work just fine.

• 1.5 quarts vanilla ice cream

• 2/3 lb. salted butter (melted)

• 1 1/2 lb. brown sugar

• 2 tsp. cinnamon

• 1 tsp. cloves

• 1/2 tsp. allspice
  
  Batter: In a large mixing bowl, beat together the brown sugar and butter until smooth. Slowly fold in ice cream, then stir in the spices. Batter is ready now if you just cant wait, but to preserve pour into plastic freezer containers and freeze. Batter can be stored in freezer for a year.
  
  Hot buttered r(h)um: For each mug, put in 2-3 Tbsp. frozen batter, 1 oz. jigger of r(h)um and fill with 3/4 cup hot water. Stir. Makes one hot buttered r(h)um.

Ribeye 

We're known for our 45-50 day dry aged ribeye that we've served as the main course of every dinner we've ever put on. Our prime rib comes from one of the best ranches in the country and I personally age the beef. I'll be serving 75-day dry aged ribeye to my family on Christmas Eve this year. Obviously I'm a huge fan of dry-aged beef, so use it if you can. That said, unless it's aged at least 35 days you're better off saving money and going with a nice piece of prime ribeye that hasn't been aged. You just won't see a big difference in taste until it hits around 35 days. Due to differences in my kitchen setup at Cow by Bear and where I'll be cooking on Christmas Eve, this recipe isn't how we do things at the restaurant but it's exactly how I'll be preparing it the night St. Nick comes down the chimney.

• 2 1/2 lb. bone-in ribeye steak (Serves 4-5. Use 35 day or more dry-aged if you can)

• Kosher Salt

• Fresh Ground Pepper

• 4 Tbsp. unsalted butter

• 4 garlic cloves

• 1/2 onion, diced

• Few sprigs rosemary

Take the steak out of the refrigerator at least an hour before cooking. About 30 minutes before cooking, salt the shit out of all sides of the steak. Then salt it a little more and pepper it. Heat the oven to 400 degrees. Heat a large cast iron skillet over high heat. When the pan is really hot, brown one side of the steak. Don't touch it at all after you put it down. It will be sizzling quite a bit, and you'll probably want to open some doors in addition to having your oven fan on high. After about two minutes, flip the steak. Sear the second side for about two minutes (again, don't touch). Stand the fat side of the steak (opposite the bone) and sear for about 45 seconds. Then flip the steak over back to the first side. Put the steak in the oven and let cook for about 9 minutes. Return the pan to the stove over low heat. Melt the butter, then add the garlic, diced onion and rosemary. With a large spoon, baste the steak with the steak juice, butter, garlic, onion, rosemary concoction gathered in the pan. Do this for about two and a half minutes. Put the steak on a cutting board with a foil tent over it and don't touch it for about 10 minutes. After ten minutes, cut the steak off the bone and slice against the grain. When it's time to eat, heat up the remaining juice in the pan and pour over the steak and everything else on your plate.

Bacon & Caramelized Onion Brussels Sprouts

I love Brussels sprouts. If there is one thing I purchase at every single Farmer's Market, regardless of the season, it is Brussels sprouts. I just can't get enough of them, and this is my favorite way to cook them. At Cow by Bear, we use beef cracklings instead of bacon, basically the excess fat of the ribeye we're serving that night. If you've been in for a dinner, you know what I'm talking about. I'm subbing in bacon for this recipe as it's obviously much easier to get your hands on, and still delicious.

• 1 lb. fresh Brussels sprout

• 1/2 lb. of the best bacon you can get

• 2 onions

• 2 Tbsp. unsalted butter

• Salt

• Grapeseed or olive oil

To prep, wash the Brussels sprouts, trim off the knobby end and cut the sprouts in half lengthwise. Peel the onions and thinly slice them. Cut the bacon in half lengthwise and then cut into small square chunks.

In your largest oven-proof pan, heat the oil of your choice over medium-high heat for about a minute. Stack the sliced onions in the middle of the pan, on top of each other in a pyramid as much as possible. Don't touch for about 3 minutes. Salt the onions and toss to redistribute but try to keep them on top of each other. Let the onions cook like this for the next 15 minutes, turning them over themselves every 3 minutes or so. Reduce heat to medium-low and cook for another 30 minutes, turning them over every 10 minutes or so. Transfer the onions to a plate. Preheat the oven to 400. You will need to wipe some of the leftover juice out of the pan at this point, but I like to cook the bacon in that caramelized mess. Add the bacon and cook on medium heat until brown, redistributing frequently, about 5 minutes. Transfer the bacon to a plate, discard some of the leftover grease/juice again, and add the Brussels sprouts, flat/cut side down. Raise the heat to high until they start to sizzle, then put the pan in the oven. Cook for 8 minutes then shake the pan to redistribute the sprouts. Now cook for 10 more minutes. Taste one, they should be tender. If they're not quite there yet, cook for another two minutes. Return the pan to the stove over low heat. Add the butter, caramelized onions and bacon, and stir until mixed together evenly.

Merry Christmas and Happy Holidays! We hope to see you at Cow by Bear in the new year. There's still time purchase a gift certificate for someone special. Just email us at info@cowbybear.com!

Turkey-Day '15

It’s the middle of November, the leaves and temperatures (albeit temporarily) are finally dropping and Thanksgiving is right around the corner. We’ll be taking the weekend after Thanksgiving off because, let’s face it, I’m going to eat so much on Thanksgiving it’s going to send me into a mini-hibernation and I’ll be in no position to cook.  But we do want to do our part in making your turkey-day the most joyous possible. Here are a few recipes and wine recommendations sure to take every Thanksgiving dinner up a couple notches:

First up, our spin on a classic cocktail:

FIONa’s Apple cider

• 2 ounces hard cider (We prefer Julian Harvest Apple or Apple Pie ).

• 1 teaspoon brown sugar

• A couple drops of angostura bitters

• 2 ounces bourbon whiskey (We love the small batch made by Woodinville Whiskey but any nice bottle will do you just fine).

• Apple slice, for garnish

• Cinnamon (dash or stick)

• Ice, to serve

In a lowball glass, combine the hard cider, bitters and brown sugar. Stir until the sugar is dissolved. Add the whiskey and stir again. Drop in a few ice cubes and garnish with the apple slice and cinnamon. Now, time to start cooking.

Cranberry Jalapeno Chutney

• 2 large yellow onions, diced

• ¾ lb cranberries

• ¼ lb jalapenos, diced small

• 2 cups sugar

• ¼ cup water

• ½ cup orange juice

• ½ cup champagne vinegar

• ½ teaspoon red pepper flake

• 1 tablespoon dark chili powder

• Salt & Pepper

Sautee the onions and jalapeno until brown, about five minutes. Add the cranberries, sugar, water, juice, vinegar, red pepper flakes and chili powder and mix. Simmer low for approximately 1 hour making sure to stir frequently to avoid burning. Allow to cool & serve it cold!

Sweet Potato Puree

We serve this with our ribeye and spicy Haitian coleslaw on our Creole menu, but this stuff goes with about anything and tastes fantastic on its own.

• 1 large yam (approximately 2lbs.)

• 1 cup butter

• ¾ cup brown sugar

• Salt & Pepper

Wrap yam in foil, bake in oven at 400 degrees until tender, about 45 minutes to an hour. Remove yam from foil and, with a paring knife, carefully peel back skin (discard skin). Blend yam in food processor until smooth. Add sugar and butter and blend until smooth again. Season with salt & pepper and enjoy!

Wine Recommendations

Here’s a couple great red wines that I’ve been enjoying, one at a lower price point and one you might want to save for the main course. I first tasted both of these at their respective wineries, but they can be purchased at the   San Diego Wine & Beer Co.

• 2012 Privada Red Blend , Mendoza, Argentina (Rated 93 points by Wine Spectator)

• 2011 North Valley by Sotor Vineyard Pinot Noir , Willamette Valley, Oregon (Rated 92 points by Wine Advocate)

We appreciate so much the support San Diego has shown our little pop-up restaurant and have some huge things in the works for 2016 and beyond. If you've had the opportunity to dine with us, please consider writing a  Yelp review about your experience . These reviews, along with the incredible word of mouth we've received, go a long ways in allowing us to keep the dinners going and provide the best experience possible.

We look forward to spending an evening with you again, or for the first time, at Cow by Bear!

Thanks,

Bear.