Rick's, getting the most
The Black Sheep Bistro's Video
Cookbook Volume 1
"Cooking like a Pro"
Part 1 - My Station as Chef de Cuisine
Lesson 1 - Watch
All chef's learn by watching a mentor and that's why in the old school
you started as a dishwasher, went to prep then worked your way through
the kitchen. Each job you did you watched the station ahead of you so
that by the time it was your turn to move up, you had already seen it
a thousand times. That's why in most of these recipes we shot the entire
dish and put the "slow" parts in fast
is only 1:30 to 5 minutes long, you'll get a quick
birds eye view
the most of the
quickly. We suggest you watch
the video as many times as it takes to get a handle on exactly what's
going on. Pay special attention to when each item is added, how it
is cut and how much of each is used. You should also br thinking
might tweak the process if it needs changing
your own taste, style, number of people, etc.
Lesson 2 - Getting ready to cook
remember prep is important! In a professional kitchen we already have
many things ready to go; the garlic is minced, onions, peppers, tomatoes
etc are chopped, diced or julienned. Sauces that can be made ahead
are. The grill is going full blast, the oven is heated, and boiling water
is on the stove ready
pastas, paellas, mussel and/or any dish we don't want to stall or cool
down by adding room temperature water. In addition, all my herbs, spices
and chef's salt is in easy reach. Knives, pans, tongs and anything
else we might need is in it's place!
Lesson 3 - The Pantry
I personally do 90% of the cooking every night and most all of it is
put together last minute. All the main courses and most the appetizers
are all in done in my small station where I have one 24" grill and
5 burners (the 6th always has boiling water.) The
following list might seem pretty small, but from it I make
everything you see on the videos except the salads (although I cook
the meat items), desserts, pre-made sauces (aioli etc), bread, and both
the goat cheese and escargot appetizers. Everything else is done
by me, in my station!
Here is a list of what I have in
easy reach of my
1. Refrigerated but ready to go - The sausages and jamon from La Espanola,
both whole (for slicing) and quartered Cremini mushrooms, julienne red & green
bell peppers, diced onions, diced fresh
pitted dates, mustard sauce, fresh whole potatoes (which are cut
right before using).
2. My herbs, spices and condiments- Rick's Chef Salt, salt, Herbs de
Provence, Italian Herbs, thyme, parsley, basil and saffron (believe it
or not you
many different combinations with just that and you'll notice it's all
I use in all those recipes I've give you on the video!) Add to that Extra
Virgin Olive Oil, Cream Sherry, canola oil and unsalted butter.
3. Then for dry goods I have; Valencia Rice (for paella), Arborio Rice
(for risotto), Fideo (for our fideo dishes) and a couple of different
of Italian pasta.
4. Last but certainly not least, all our top quality meats we've trimmed
that day; lamb loins, baby lamb racks, large lamb chops, New York Steak,
our aged duck
chicken tenders, large shrimp (peeled and de veined), mussels (bearded),
and the fresh fish of the day.
Lesson 4 - Doing it!
If you just had all the items from 1, 2, & 3 on hand
in your refrigerator and pantry, which by the way is a heck of a lot
than most have hiding in their fridge and spice cabinet right now, all
you'd have to do is pick up something fresh from # 4 and lunch or dinner
You'd not only be able to make many dishes from our menu, just be adding
one or two other ingredients to the mix would allow you
to make something new and different every night for years! And that fellow
healthy food lovers, is exactly where our cooking program is different,
we're here to make better cooks, out of all of us!
And for those who want to take a hard copy onto the kitchen, you can
get the recipe cards free when you join the
Black Sheep Cooking Club, or get the Companion Cookbook
Go on to Part 2 -
The Dessert Station
on to Part 3 - The Finale
to find ingredients:
Produce/Growers Ranch Market
is the place where I shop daily to get all my fruits, vegetables,
fresh herbs, mushrooms, truffles, tortillas, dried fruits,
nuts and more! And because they supply many of the best restaurants
in and around Orange County, their market on Newport Blvd.
has a great selection for the retail consumer also!
2016 Newport Blvd., Costa Mesa, CA 92627
(at 20th Street on Newport Blvd.)
These are some of
the resources I've used for many years.
As time goes on I'll be adding more.
Good Cooking and Thank you,
Rick and Diana Boufford
Just Good Fun and Rick & Diana Boufford
Box 15427, Newport Beach, California USA 92659-5427