Joseph Mahon

Scallop Mode

Well, last post of march, how the days fly. This post is really exciting to me because it is so fun to work with diver scallops.I received these scallops off the gulf of maine. Scallops are noted for there meaty texture and sweetness. Bay scallops tend to be the sweetest in my opinion, however that is for another post. Just like the monk fish, scallops are very versatile and take on a lot of different flavor combinations. Scallops, consistently go well with heavier counter parts like vegetable purees, starch purees and risottos that are usually balanced out with a sweet/acidic sauce for hot preparations. I did a two part cooking method. First I poached them in a scallop stock until barely cooked, then pan roasted them and finished them in the oven. I served them with a corn risotto, corn sauce, cayenne oil and a celery leaf salad. This dish is very focused, quality of ingredients play a vital role for it to be successful. JM

Monk Fish Mode

I received some stellar Monkfish today from the east coast of the United States. Each tail weighed on average 2 1/2 pounds. Monkfish is a lean fish, considered by many as "Poor Man's Lobster". Just like Lobster, Monkfish is extremely versatile and can take on a lot of different flavors. Pork is an excellent flavor, so I decided to wrap it in proscuitto. Prior to wrapping, I made sure the monkfish was seasoned and had an even layer of lemon thyme leaves. The fish was then wrapped in plastic wrap, making sure to form a uniform cylinder. I sous-vide the fish for 26 min. then finished it off in a saute pan. This crisps up the proscuitto and gives a good texture contrast for the dish. The other elements on the plate are smoked- potato puree, braised cabbage, braised red wine onions and a jicama-radish salad. The salad lightens up the dish and gives a great balance for everything else on the plate. JM

Sea Salt Mode

Sea Salt, Sea Salt, Sea Salt.....where do I begin? Simply put, do not use anything else for your seasoning purposes when cooking. Great, solid, consistent cooking is all about the little things. Sea salt is a huge detail in how your cooking of a recipe tastes. In my case, Baliene sea salt is my salt of choice when it comes to the dish's I serve. Throughout my career, sea salt in one form or another has always played a key role. Sea salt comes from various parts of the world including Cayman Islands, Greece, Hawaii, and Cape Cod. However, in my opinion, the french sea salt fits my palate the best. It is extremely interesting how each salt has it's own distinct characteristics of that region of the world. Salt is a double sided sword in the sense that it can be your best friend or worst enemy. Food that is over-salted can not be eaten and under salted food taste like what your mother use to make for dinner. The careful balance of seasoning with salt can take an good dish to a great dish in one pinch. I do not know any other ingredient that can that. JM

Spring Mode

It is getting towards the end of March and I can smell spring in the air. This is the best time of year for chef's. It's the season where you simply let the integrity of the ingredient stand on there own. Everything is at the peak of freshness, so cooking begins to be more technique driven. Working in California gives us first helpings on some of the best produce in the country. Morels, Asparagus, Peas, Fennel, Apricots, Chive, Garlic Chive and Artichokes all come to mind when I talk to my purveyors and local farmers at the market. Today, the name of the game is Asparagus! We simply blanched it in salted water, cooled it and toss it with some lemon vinaigrette. I serve it with artichoke-chive puree, parmesan-creme fraiche, sweet 100 tomatoes and a lightly poached egg yolk. We garnished with shaved parmesan and pine nuts. Seems like a lot of players, however these are all timeless flavor combinations that will please some o the most discerning tastes. JM

Cook Mode

Welcome to my first blog post. It is a wonderful medium, that I am still getting a handle on. Moving forward, I will be starting an cooking circle called "Cook Mode" hence the blog. This will give me the opportunity to do a couple things. 1: To help start a culinary circle for friends, colleagues and others who have similar interests in Great Food/Wine. 2: An on-line journal of an evolving, flow of creativity in cooking.
The restaurant business can be hectic and many times as chefs we fail to consistently document our flow of creativity based on all the pressures that surround us. I have worked in many kitchens where you make menu's on the spot based on the ingredients in front of you. That is when the real magic happens and everything becomes extremely clear of why you are cooking in the first place. So I thought we could mesh the two. Where recipes and food on this blog will be also served at "Cook Mode" Dinners. All dinners will be part of this blog including everyone in our culinary circle. JM