The Chef's Table: Barbacoa Tacos

This is the part where we typically include a lengthy intro paragraph about the dish we're featuring....however, we feel pretty strongly that delicious tacos need no introduction.

And now, this... 

 

THE RECIPE: BARBACOA TACOS

WHAT YOU'LL NEED:

3 lbs chuck roast (fat trimmed), cut into 2 inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 (4 ounce) can chopped green chiles
1 small white onion, finely chopped
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar

3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried mexican oregano (or regular oregano)
2 teaspoons salt

1 teaspoon black pepper
1/4 teaspoon ground cloves
1/2 cup beef broth or water

 

ASSEMBLY ITEMS:


corn tortillas
your favorite hot sauce (optional) 
tomatillo salsa (optional)
cilantro for garnish
queso fresco
lime wedges

 

HOW TO MAKE IT:
 

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours, or until the beef is tender and falls apart easily when shredded with a fork. 

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices , then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  

Toast your tortillas on a bare cast iron skillet or tortilla press until slightly blistered. Use a pair of tongs or a slotted spoon to load up your toasted tortillas. Garnish as desired. 

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days or freeze it for up to 3 months.

Enjoy!

 

Swings and Wings 2016 "The People's Choice"

Over 1,500 people flocked to Roger Dean Stadium on January 23rd for their annual Swings and Wings event - an evening of wings, beer, and baseball with proceeds benefiting the American Cancer Society.

Participating restaurants and Chefs brought their best wing sauces to the table in four categories: traditional hot, traditional medium, creative specialty and Budweiser infused. 

More than 800 pounds of chicken wings were consumed between the all you can eat wings extravaganza and the highly competitive wing eating contest championed by our very own Chef Russell.

Team Rockstar featured the popular "Jerkiyaki" in the creative category, a traditional hot made with Patron Tequila and Blue Cheese, and the Budweiser infused "America!", earning us the overall crowd pleasing "PEOPLE'S CHOICE" award. 

Click here to view photos from the event courtesy of Florida Weekly.  

84 Lumber Grand Opening

Welcome to Palm Beach 84 Lumber!

Over 250 people attended the June 16th grand opening of 84 Lumber's new West Palm Beach concept store and showroom. The celebration kicked off with a red carpet ribbon cutting cocktail party and special guests Jeff Lewis from Bravo's 'Flipping Out' and former Pittsburgh Steelers defensive end Brett Keisel.

Team Rockstar planned and catered the evening soiree, featuring Rockstar signature passed passed hors d'oeuvres and stationary displays. 

To view the full photo gallery and complete vendor list, click here

Introducing the Rockstar Supper Club!

Food alone is great - but GREAT FOOD paired with equally great beer or wine is even better! 

Introducing the Rockstar Supper Club! A monthly series of food-focused gatherings prepared by Chef Kyle Pintarelli and team right here at the Rockstar Kitchen and Tasting Room in Tequesta.  

May 5th will be the first dining event in the series and will feature Cinco de Mayo inspired dishes expertly paired with one-off brews crafted specifically for the menu by Twisted Trunk Brewing.

Tickets are $95 per person, including beverages. Reservations are required as seats are very limited. 

Visit the Rockstar Catering + Event Co. Facebook page and Instagram for updates, pictures, and more of what’s happening at the Rockstar Kitchen. 

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UPCOMING DATES:

MAY 5 - CINCO DE MAYO

JUNE 2 - A TASTE OF NOLA

JULY 7 - PAN ASIAN 

Field of Beers Named No. 4 Beer Festival in the Country!

USA Today readers were recently asked to vote for their favorite beer festival in the country, and Jupiter’s Field of Beers, which took place January 29th, came in at No. 4. The exclusive event, which sold out online in just 11 minutes, is held at Roger Dean Stadium and features America’s best craft breweries and top Palm Beach County chefs headed up by Field of Beers founder, Fran Andrewlevich of Twisted Trunk Brewing and Tequesta Brewing Co. and our very own Rockstar Chef, Kyle Pintarelli. 

Enlisting the help of a panel of beer experts, USA Today 10Best nominated 20 festival finalists with the top 10 to be determined by popular vote. The winners were announced March 7th with Field of Beers at No. 4, sitting among other notable fests like the Great American Beer Festival (No. 1), the Atlantic City Beer and Music Festival (No. 2), and the Great Taste of the Midwest in Madison, Wis. (No. 3).

A foodie-focused event, the featured dishes - expertly paired with their brews - highlighted fourteen Rockstar Catering creations including Vietnamese Fish Sauce Wings, Rabbit Currywurst, Duck Prosciutto, Reindeer Chili and the conversation-starting Peking Pig that was slow roasted and smoked with hops at third base. 

Tim Lipman’s Coolinary Cafe, Oceana Coffee and ChefCorp’s Cider Doughnuts - a local favorite - were also highlighted. 

Here’s why FOB made the cut, according to USA Today:

As part of the larger Jupiter Craft Brewers Festival in Jupiter, Fla., this popular pre-event is a sought-after ticket. The intimate evening takes place in Roger Dean Stadium - the spring training facility of the Florida Marlins and St. Louis Cardinals. Some of the best craft brewers in America are partnered with renowned Palm Beach chefs to create unforgettable beer and food pairings. The brewers are on hand to discuss their beers as the chefs reveal their process for creating the complementary dishes. It’s a one-of-a-kind event that offered the opportunity to sample great beer and food while learning more directly from the source.

To view the full list of winners, visit http://www.usatoday.com/story/travel/2016/03/07/10best-readers-choice-beer-winners/81426170/

The Chef's Table: Scotch Eggs

We're big fans of St. Patrick's Day here at Rockstar. Sure, the beer is great - but for us, it's all about the food! This year, we're upping our typical St. Patty's plate of Corned Beef and Cabbage, adding Scotch Eggs to the mix. This dish may have originated across the Irish Sea in England, but the Irish people have embraced these delicious "picnic eggs" since their inception estimated as far back as the mid-1700s. As with any Irish fare, this dish is best served with a pint of lager or stout - so roll up your sleeves, pour yourself a cold one, and enjoy this month's featured recipe, the Scotch Egg. Slainte! 

 

THE RECIPE: SCOTCH EGGS

WHAT YOU'LL NEED:

10 large free-range eggs, 2 beaten
800g quality breakfast sausage meat
1 small bunch of chives, finely chopped
1 small bunch of fresh parsley, leaves picked and finely chopped
1 whole nutmeg
1 tablespoon english mustard
sea salt
freshly ground pepper

plain flour
150g good quality white breadcrumbs
2 litres vegetable oil

 

HOW TO MAKE IT:
 

Put the first 8 eggs into a pot of cold water and bring to a boil. Boil 3-4 minutes. Transfer to a bowl of cold water. Once completely cooled, carefully peel. 

We like our scotch eggs a bit runny in the middle, so if you like yours fully hard boiled in the center, boil them for an extra couple of minutes.

Next, place the sausage meat into a bowl with the herbs, a good grating of nutmeg, mustard, and a pinch of salt and pepper. Mix together and divide into 8 balls. 

Have 3 plates ready: one with a small handful of flour, one with the 2 beaten eggs, and one with breadcrumbs. To form the scotch eggs, begin by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped patty. Roll a peeled egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg molding it with your hands. 

Roll the meat-wrapped egg in flour, shaking off any excess.

Next, dip into the beaten eggs, followed by the breadcrumbs. Repeat for a really good coating.  

Heat oil in a deep pan or fat fryer to about 300 degrees fareignheit. Use a cooking thermometer if you have one. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often until golden. Remove with a slotted spoon and drain on kitchen paper. 

If you're worried about the sausage meat being undercooked, pop the scotch eggs into the oven for a few minutes after frying. The perfect scotch eggs have a gold and crispy outside, cooked-through sausage, and a hot and slightly runny center. 

Cool the eggs slightly, then arrange them on a board with a good piece of irish cheddar cheese and pickled onions. 

Enjoy!

The Chef's Table: Shaved Cauliflower Salad

It's 2016! With a new year comes new resolutions. If a "happier, healthier, you" is at the top of your list, we've got you covered with a superfood-packed, heart-healthy, dish to help you reach those fitness goals. 

 

THE RECIPE: SHAVED CAULIFLOWER SALAD WITH CLEMENTINES + POMEGRANTE

WHAT YOU'LL NEED:

1/2 cauliflower, cored
4 tablespoons freshly squeezed lemon juice, divided
sea salt
4-6 celery stalks (pale leafy center stalks)
2 tablespoons freshly squeezed clementine juice
1 tablespoon minced shallot
3 tablespoons tahini
1 teaspoon honey
1/2 cup rough chopped parsley

4 clementines, peeled and broken into segments
1 cup pomegranate arils

 

HOW TO MAKE IT:
 

Working carefully, break cauliflower into large florets and shave as thinly as possible using the 1/16-inch setting on a mandolin slicer. Use a sharp knife to work any wayward bits. In a large bowl, toss cauliflower with 2 tablespoons lemon juice and several pinches of sea salt. Set aside while you prep remaining ingredients.  

Trim celery and reserve any leaves. Using the mandolin, shave stalks into thin crescents. 

To make the dressing, whisk to combine 2 tablespoons lemon juice, clementine juice, shallot, and large pinch of sea salt. Vigorously whisk in tahini and honey. Tate, and adjust as needed. 

Toss shaved celery, reserved leaves, and parsley with prepared cauliflower. Drizzle with 1/4 cup dressing and toss. again. Add clementine and pomegranate and toss gently. 

Before serving, finish with a drizzle of dressing and pinch of sea salt. 
 

Featured Menu: Thanksgiving Dinner

When it comes to the Rockstar Thanksgiving spread, Chef Kyle is all about adding bold flavors and even a little bit of a kick to classic Turkey Day favorites.  We're sharing our go-to dishes  below along with a sure-to-impress Brussels Sprouts recipe that is so good, it will have your guests reserving their invite for next year's feast before dessert even hits the table.

 

ROCKSTAR'S THANKSGIVING DINNER MENU

APPLE BRINED AMISH TURKEY. MAPLE BOURBON GLAZE. CRANBERRY ORANGE RELISH. 

FOCACCIA STUFFING. SAGE SAUSAGE. 

ROASTED BRUSSELS SPROUTS. BACON. SHALLOTS. PARMESAN CREAM.

ANCHO SWEET POTATO PIE.

SMOKED GOUDA MASHED POTATOES. PAN DRIPPING GRAVY.

PARKER HOUSE ROLLS.  

CLASSIC PUMPKIN PIE. 

PECAN BOURBON PIE.

 

***

THE RECIPE: ROASTED BRUSSELS SPROUTS WITH BACON, SHALLOTS AND PARMESAN CREAM

WHAT YOU’LL NEED: 

3 lbs fresh brussels sprouts (on the stalk if available)

6 slices thick cut bacon

4 medium shallots sliced

1 1/2 tablespoon olive oil

2 cups heavy cream

a few fresh sprigs of rosemary

4 garlic gloves

1/4 cup freshly grated parmesan cheese

sliced fresh chives for garnish

 kosher salt

fresh ground pepper

 

HOW TO MAKE IT:

Preheat oven to 425°. Remove and discard bottoms and discolored leaves from brussels sprouts, then cut into halves. Toss with olive oil, shallots, and kosher salt and ground black pepper to taste. Place in a single layer on baking sheet and bake for 25 minutes or until golden and fully tender, stirring halfway through. 

In large cast iron skillet, over medium heat, cook bacon until crispy. Remove from the pan, crumble, and set aside. 

Combine heavy cream, rosemary, and garlic in medium saucepan. Cook over medium heat, stirring occasionally, about 15 or 20 minutes or until reduced down to around 1 cup. Discard rosemary and garlic. Stir in grated parmesan cheese. Drizzle over brussels sprouts. Top with more grated parmesan cheese, bacon, chives, and black pepper if desire. Serve immediately. 

 

The Chef's Table: Lettuce Turnip The Beet Salad

Autumn is finally in full swing, and as the weather cools, the days get shorter, and the leaves begin to make their way to the ground, Mother Nature is compiling a fall playlist featuring some great tracks from beneath the earth. With that in mind, crank the volume up high, pour yourself a tasty beverage, and "Lettuce Turnip The Beet"!

 

THE RECIPE: LETTUCE TURNIP THE BEET SALAD

WHAT YOU'LL NEED:

Salad:
8 cups mixed greens lettuce
1/2 cup sweet potato, diced
1 /2 cup red beets, diced
1/2 cup turnips, diced
1 gala apple, diced
1 ripe pear, diced
1/4 cup dried cranberries
2 tbsp pumpkin seeds
2 tbsp crumbled feta (omit for vegan recipe)


Dressing:
2 tbsp grainy dijon mustard
1 tbsp pure honey
2 tbsp apple butter (or applesauce)
1 tbsp pure apple cider vinegar
1 tbsp olive oil

 

HOW TO MAKE IT:
 

Preheat oven to 400 degrees. 

Spray a baking pan with cooking spray and toss the turnips, sweet potato, and beets all together on the pan with some salt to season. Roast for 20 minutes or until browned. Set aside to cool completely. 

In a large bowl, add mixed greens and layer remaining ingredients, including cooled turnips, sweet potatoes, and beets. 

In a jar, combine all dressing ingredients and shake vigorously for one minute to emulsify dressing. Serve at room temperature (or chill), then drizzle over salad. 

Enjoy!