Rub it In

As I’m attempting to lead a healthier lifestyle, the last thing I want to do when it comes to cuisine is sacrifice richness and flavor. Now I’m sure most everyone has had a cut of salmon in their life, and we all know that depending on the preparation you can produce a result as juicy and delicious as a steak, or as flavorless and tough as jerky. Because of this, a good number of people shy away from cooking fish (along with the smell), but I have the cure for the common filet of salmon.
All you’ll need to impress your loved one in the kitchen is a few simple ingredients and less than 10 minutes of cook time. I’ve always felt as though salmon should be cooked like a steak, therefore I’ve devised a rub and cooking technique similar to that of a fine filet of beef. Here’s what you’ll need:

3 Tablespoons Whole Coriander Seeds
3 Tablespoons Whole Cumin Seeds
3 Tablespoons Dill Seeds
3 Tablespoons Yellow Mustard Seeds
6 Tablespoons Whole Fennel Seeds
6 Tablespoons Sugar
3 Tablespoons Salt
1 & ½ Teaspoons Fresh Ground Black Pepper
Skinless Salmon Filets
3 Tablespoons Olive Oil

Combine the above seeds in a skillet over medium heat and toast while shaking the pan. This releases the essential oils from the seeds and becomes aromatic. Do this for about 4 minutes (and be careful not to leave the seeds unattended for they’ll burn should they sit in the hot skillet). Let cool.
Using a spice grinder (a coffee grinder works well here, but should you use it for spices, be careful not to use the same one for coffee, or you’re java will taste like a pickle!) and coarsely grind the seeds into 3 batches. Transfer to a small jar and add the sugar, salt and pepper. Shake well to combine. You can store the spice mixture for up to six months.

Preheat your oven to 400. Clean and pat dry the salmon filets. Season the salmon with pepper on both sides, and then rub the spice blend in the topside of the fish.
Heat a large oven-proof skillet over medium-high heat. Drizzle olive oil over spiced side of the filet. Place spice side down and sear until spices are brown, about 3 minutes. Carefully turn salmon over and transfer skillet to the oven. Bake until filets are firm to the touch (about 6 minutes). Remove and enjoy.

The way this salmon is prepared, it won’t overpower your house with odor, and you’ll have a filet that melts in you mouth with a rush of flavor.

Steak Your Claim

Where has the time gone? It seems as though the month of May has whipped by in a flash, and so have my posting habits. Now that the heat has settled in for the summer, and we won’t see 80 degrees for at least 3 more months, I have a feeling I’ll have some time on my hands to post on a regular basis once again.
As I’ve mentioned some time ago, I’ll be branching out from the cigar world from time to time by diving into the world of cuisine. Without spiraling this blog beyond it’s intent, I’d like to add just one more column dedicated to restaurant reviews, and there’s no better restaurant to start off with in the Valley of the Sun than Durant’s.

If you’re looking for the quintessential steakhouse, look no further, for this establishment is rich in history and it shows through their quality, service, preparation and presentation. It all starts with the entrance.

When you think of a steakhouse, you may think of a grand entrance with autographed photos of local sports heroes, entertainers and newscasters elegantly framed on the walls, possibly leading past a tray of fresh cuts of beef with a hostess eagerly waiting to seat your reservation. Durant’s has kicked that tradition out the window, and what we get in its place is something straight out of Goodfellas. Imagine walking through the back door leading you straight into the kitchen, where open flame ignites the room hotter than the summer heat, where smoky scents of mesquite wet the palette, where chefs wave a quick hello making you feel as though the night ahead is something special. Once through the kitchen, all outdoor lighting is extinguished and what you’re left with is the sultry hues of red velvet and leather, bringing you back to a time long forgotten by many. The lights remain dim, but your eyes will quickly adjust, which is an added relief from the glaring Arizona sun. As you check in with the host, you’re quickly seated past the bar into the main dining area filled with worn-in high-back rounded booths.

An extensive wine list by the glass, half or full bottle is presented along with what could be labeled as the best martinis in the valley. The appetizers will serve as a perfect start for the table in generous portions easily serving four. The menu is modest in selection, so it’s hard to go wrong in your choice (I personally chose the 18oz rib eye steak to find the marbling effect cooked to perfection leaving one of the juiciest cuts imaginable). Along with beef, there’s a selection of seafood, chicken, pork, lamb and veal. All cuts of beef are dry aged and mesquite grilled seasoned with only salt and pepper. The simplicity is key, for the mesquite flavor seems to infuse the meat bringing a rich and smoky rush of flavor. Unfortunately for our party, we had to practically roll out from the table without leaving room for the decadent desserts. From what I’ve heard, the desserts are worth a trip alone, but that’s a write up for another time.

Upon chatting with our server, we mentioned we had an event to go to after dinner, and she guessed correctly when asking if it were the Jerry Seinfeld concert. She made a point to ensure our dishes were brought out promptly and our check was settled well before the show. Not once did I feel rushed for use of our dining space (however I did feel rushed during the Seinfeld show considering he only took the stage for an hour which breaks down to $1.33 per minute of comedy; but that’s a rant for another day!). The staff was more than cordial by checking to see if all entrees were prepared to our liking. They also checked, as our drinks ran low, if we needed additional libations; and never did a water glass run dry.

Overall, Durant’s was a very unique experience, far beyond the cookie-cutter chophouses cropping up in all major markets. I believe the founder, Frank Durant, sums up my overall experience with “Good friends, great steaks and the best booze are the necessities in life”. Cut into a slice of Phoenix history the next time you have a craving for steak, and pick up Goodfellas afterwards for a night well spent.

Durant's Steakhouse

2611 N. Central Ave.

Phoenix, AZ 85004

Reservations: 602.264.5967

www.durantsaz.com

I'm seeing red!

Review: Drew Estates Acid King

Flavor of the Day

I’ve recently found myself falling into a trend of smoking and reviewing flavored cigars. Just the other day I was browsing through a local shop to find that Drew Estate has released a new Java cigar, which apparently is coffee infused. At the time, I decided to pick up the recently reviewed Rocky Patel Shade Grown Robusto (which you can read here), and bypass the Java for the time being. As I later ventured into the Cigar King of Scottsdale, I decided to give the Java a try, only to find that their shelves were bare of any new Drew Estate line. Maybe it’s a sign that I should avoid the infused cigars for a while, when out of nowhere did I find a special edition cigar blended specifically for the Cigar King called The Acid King. “Why not,” I said to myself, “One more flavored review can’t really hurt”; and it didn’t.
The Acid line comes through again in a big way. This Limited Edition torpedo measures in at a whopping 58 ring and a length of 6. The stick has a box press feel with rounded edges and tapered in both the top and bottom, making this a cigar to take notice of. Refreshing comes to mind as scents of spice and clove with a touch of sweetness rise from the opened box. I know some would say that flavored cigars are not worth writing about, however I feel as though Drew Estate really does an exceptional job. The smoke is very mellow with just a hint of flavor. Since the tobacco is infused, the aroma really comes through in the smoke and not the taste. My palette was always satisfied with not so much changes in flavor, but with a heightened sense of the same flavor throughout. Not once did this smoke burn hot, nor turn bitter. Granted you won’t receive the punch that you would with other traditional cigars, however it’s all about the mood of the day when choosing a cigar. The construction, look, feel and burn of the cigar holds true to what I’ve experienced in the past with the Acid line, quality throughout with attention to detail.
Again, I must stress that this is a “Limited Edition” stick only produced for the Cigar King shops and online here. You can find it listed on their site, and should you be a fan (or not) of Drew Estates, I’d suggest ordering this one. For those who are not into flavored cigars, clear your mind of preconceived notions of what flavor really is, and on your next order, throw in a stick or two and let me know what you think. Now if I can only get around to completing my Drew Estates reviews and muster the courage to smoke the Egg…


The King of Kings

Review: Rocky Patel Sun Grown Robusto

A Rocky Start to the Evening

Imagine yourself in the Arizona desert with summer peeking its fiery head around the corner. Imagine an eighty-degree evening with the stars shining brightly across the sky as a gentle breeze stirs up the scents of lingering orange blossoms and desert bloom. Imagine yourself sunken into a rustic wooden Adirondack with a glass of scotch at your side and a cigar in hand as the Kenny Warner Trio melts the day away with sultry jazz. Now ask yourself what cigar you’d like to be smoking. For me, I couldn’t have chosen a better smoke to enjoy the evening than a Rocky Patel Sun Grown Robusto.
Lately, there’s been much hype surrounding the Rocky Patel line. I can’t pick up a copy of Cigar Aficionado or the Robb Report without seeing Rocky Patel rated in the 90’s, nor browse through a smoke shop filled with rating cards plastered in front their boxes. Normally I’d shy away from such saturation in the market (they’re even prominent in the cigar section of ubid), however I gave into temptation today from a suggestion from a local shop, and I’d have to say I rather enjoyed the Rocky Patel experience.
The Sun Grown cigar is a small line in the Rocky Patel family consisting of four sizes, Petite Corona, Robusto, Toro and the Torpedo. The “Sun Grown” refers to a 5 year old Ecuadorian sun grown Sumatra wrapper. I’d have to draw a correlation to the Carlos Torano Exodus 1959, for both have the same chewy robust flavor, yet turns somewhat mild and sweet as the smoke progresses. Upon lighting this stick, I was at first a bit disappointed, for it took a few attempts to get an even light, (I use wooden matches as opposed to lighters), but once it got going I was able to settle back and enjoy. The burn was even throughout and the construction is superior, for it’s tightly packed and wrapped rather well. Upon choosing this cigar, I could have grabbed any stick from the box blind, for they all seemed to be top quality in terms of uniformity. I’d say the only visual drawback is the double band which inches it’s way towards coving half the cigar. Should Rocky Patel “take great pride in offering you some of the finest cigars in the world”, why would he want to take away from the beautiful construction by covering them with bands?
All rants aside, the Rocky Patel Sun Grown is rather enjoyable and shouldn’t be missed. Upon your next venture to your local shop, pick one up; you shouldn’t have any problems finding them, just look for the rating cards.

Go get 'em Rock!