Tailgating: An American Tradition

Tailgating. Is this a world wide practice or exclusive to the United States? I'm not sure. But I

do know that people can take the art of tailgating pretty seriously. No ones knows the exact

date the first tailgating party took place, but I think it's safe to say that it has evolved over 

the years.
                                                    


For those not native to the U.S. of A, tailgating is basically an informal pre or post game 

party that takes place in the parking lot of a sporting event or concert. It can be as 

elaborate or as simple as the participants are feeling it. Alcohol is usually involved.

Car loads of fans will start filling the parking lot hours in advance of the kick off, first pitch

or opening band. They will open their trunks or hatchbacks and remove portable grills and 

coolers, tables and chairs. The tailgaters surrounding each parking space become like long 

lost friends that have been invited into your temporary dining room!

I'm lucky enough to live in San Diego which is considered the 5th best tailgating City in the US! Peohe's, where I am the Executive Chef, is privileged to cater food for our home team. It's safe to say that I am rooting for them tomorrow;  But doing so carefully since one of my sisters and her family are die hard Bronco's fans. (Go Chargers! )

San Diego Chargers Tortilla Crusted Fish Tacos

Ingredients:

6 filets of tilapia 5 oz
6 soft corn tortillas
3 Avocados
1/4 cup of cilantro chopped
2 limes juiced
Kosher salt, Black pepper to taste
1 pkg Hidden Valley Ranch
2 Cups Milk
2 Cups Tortilla Chips
1/2 cup flour
4 Eggs

Directions before the game:

Place the tilapia on a cutting board and season with salt and pepper on each side.
In a food processor puree tortilla chips until the size of bread crumbs.
In three bowls place 1/2 cup of flour in one bowl, break and whisk 3 eggs in one bowl add a 2 Tbsp water, then place tortilla breading in one bowl. Dip the fish in the flour until coated, next in place the fish in the egg mixture, then place the fish in the tortilla breading. 

You can fry this at home and keep warm for the game. Or light up the Coleman gas grill and fry with 1/2 inch of hot oil. Cook approximately 1 minute on each side.

Guacomole Ranch Dressing:
1 cup Hidden Valley Ranch Dressing Mix
3 Avocados, skinned, pitted, mashed
3 Tbsp Lime Juice
Salt and Pepper to taste
Follow the directions for Hidden Valley Ranch Dressing Package
Place the mashed avocado in a bowl and add the lime juice and mix, next add 1 cup of Hidden Valley Ranch dressing and season to taste.

At the Game:

Grill corn soft tortillas on both sides, place tacos on a platter.
Top taco with shredded cabbage, drizzle Avocado Ranch on the cabbage, place fish in the taco, add chopped cilantro, chopped roma tomato and shredded jack cheese. ( hot sauce optional.)

Serve with and ice cold Stone Brewing Company Arrogant Bastard Beer.


                      

Denver Bronco Buffalo Burger with Green Salsa Aioli

Ingredients:

Two pounds of ground buffalo
1 pkg onion soup mix
salt and pepper to taste

Directions before the game! In a mixing bowl, combine the buffalo, soup mix and salt and pepper. Form into eight 1/4 pound patties. Place in plastic container layered with parchment paper an and refrigerate over night.

Green Salsa Aioli

Ingredients:

1/2 cup cilantro chopped
3 cloves of garlic
1 green onion chopped
1 serrano pepper
2 tbsp dijon mustard
1/4 cup mayo
juice of 1/2 of lemon

Tabasco (optional)
Splash of Worcestershire
Salt and pepper to taste

Directions before the game: In a food processor (or mixing bowl, if you must), combine all ingredients and season to taste. Mix until smooth. Cover and refrigerate over night.

At the game: Place your burgers on the well oiled grill. Cook to your desired temperature adding pepper jack cheese, if you like, at the end. (I like mine a little pink inside). Slightly grill your Onion Rolls and place your buffalo burger on top with green Salsa, add your favorite toppings like red onions, iceberg lettuce and juicy tomato.

Serve with an ice cold New Belgium Brewing Company's Fat Tire beer!

                                                                 

Provided by Nationwide Insurance

Famous People Eat Too!

My Wife and I at a Cheese and Wine Event
at Portobello Yacht Club

I can honestly proclaim with a level of expertise that celebrities like to eat. In my career I have had the opportunity to meet and cook for many famous people. I thought it would be interesting to compile a list and recall some of the experiences I have had dealing with celebrities from all walks of life.

Fresh out of culinary school  I worked at the Gran Cru in Orlando, Florida. It was  French fine dining restaurant located in the Sheraton Plaza Hotel.  One busy night Barbara Eden, the star of "I Dream of Jennie," the popular TV series from the late 60's came in for dinner.  King Albert II of Belgium also dined while I worked at the Gran Cru. He had Belgium Busch beer and Belgium chocolates shipped in so we would have them on hand for him. During my time there we also prepared food for the World Cup Soccer Champions of 1994. 

 I recall she ordered a "blue moon" burger.
This is a burger with blue cheese inside. 

Later, while working at Portobello Yacht Club, I cooked for numerous celebrities since it was located at Walt Disney World, Florida. I prepared meals for Billy Joel and Christie Brinkley while they were still a couple. Football players such as Dan Marino and Lynn Swann.  Baseball players like  Barry Bonds, Roger Clemmens, pitcher for the Yankees and Hall of Famer Don Sutton, who autographed a baseball for me. Roger Clemmens would call me personally to reserve a table. Rock stars like Steven Tyler from Aerosmith, Paul Stanley and Gene Simmons from Kiss, and Simon LeBon and Nick Rhodes from Duran Duran.

 After telling Simon what a huge fan of Duran Duran my wife was,
he autographed a menu and gave her tickets and back stage passes to their show.   

Also, rappers, Cypress Hill, pop star, Paula Abdul and comedian, Chevy Chase. I met  the original cat woman, Eartha Kitt, Reverend Jessie Jackson, and former Florida Senator Mel Martinez and actor Tony Danza. I catered Roy Disney's private jet and also cooked for Michael Eisner. I prepared meals for the largest wine producer in Tuscany Frescobaldi Nipozzano, who then asked me to travel to Italy to teach him. I also met Jed Steele from California, as well as many other wine producers. I cooked for the famous Chef Roy Yamaguchi and also met Wolfgang Puck. I prepared food for Pearl Jams front man Eddie Vedder, who was dining with Rob Zombie, rock star and horror movie producer. Chuck Mangione, world famous trumpet player came in to eat and then serenaded the restaurant with his amazing musical talent.

Chuck Mangione, world famous trumpet player came in to eat and
then serenaded the restaurant with his amazing musical talent. 

Then I met John Travolta and Kelly Preston and worked for them as Private Chef for nearly two years. In that time I cooked for many of his friends, Kirstie Alley, the late great, James Gandalfini, country Stars Tim Mcgraw and Faith Hill, Danny and Jenna Elfman, The Forest Wittaker family, his niece, Nicole Travolta and many of John Travolta's long time friends from Grease and Saturday Night Fever.    
 

While working as John Travolta's personal Chef,
his favorite foods were a filet mignon burger,  chateaux briand and live Maine lobster

While at a Golf Community in Ocala, I met and fed Latin super star Charo,  John Davison , and the original Price is Right host, Bob Barker.  

Charo gifted me a CD of her famous classical guitar compositions

Now in beautiful Southern California I am Executive Chef of Peohe's restaurant on San Diego Bay. We cater the food for the Chargers while they are training and playing home games. I've gotten to know many of the players personally. I also cooked for the infamous Tanya Harding, former Olympian Ice skater gone mad.

I get an all access pass for the home games! 

Live to Cook!
Regards, Chef Dave

The Life of a Chef

" The term Chef literally means 'the chief' in French. Every kitchen has a chef or executive chef who is responsible for the operations of the entire kitchen. A commonly misused term in English. Not every cook is a chef"  -What's Cooking America


My world of food is much different than your world. I come from a world of restaurants while most people cook from their home. The stress of a restaurant is literally psychotic! The people I have worked with throw things, sharp things, things that break and crash. People that are crazy and sometimes even on controlled substances.

At my first job I cut my thumb off with a meat cleaver. I was only 16 at the time working at a well known restaurant in St. Augustine, Florida.What a crazy ass experience that was! There are different ways to make food,  food blogger from home, who bakes pies in your home kitchen. I know for me creating at home is a zen experience  but cooking in a high pressure operation is a whole different game!

I remember standing atop of one of our restaurants with my chef mentor. He was looking down at a boat as it passed by and said, "I could do that, drive a boat. I could put a case of beer in it." I think he was serious. He was so burned out from the life of a Chef and he was an award winning Chef who can cook better than anyone. It just isn't that easy in my business. He left cooking a few years ago. I have no idea if he is happier but I know that he was recovering from alcoholism. This is common in my trade.

So, I was a private chef for John Travolta, he said to me that I was the only Chef he had that wasn't crazy. It's an interesting statement because in order to do what I do you have to be a bit crazy. I have had to come into work at 9:00 pm and leave the next day at about 5:00 pm. I had no choice; there was no alternative. No one thanked me or hugged me, not even a beer, it just happened. When people say a Chef works crazy hours, that is an understatement. Chefs get divorced because they cannot work normal hours. They can't have normal lives and it's about getting the job done. It is the true life of a vampire. It is dark and can be very lonely.

I remember going into work at 12 am to prepare 40 quiches for the next day. It is not really sane but you know what you have to do. Working on the line is an experience that nothing else can compare to. It is the most fun and hardest thing I have ever done.

I remember working on a Charcoal grill at Disney, you have to basically be one with your fire and understand the way the heat works; where the hot spots are and how to control the ash. Working with live fire is a totally different thing it is the best and takes not only cooking properly but building the fire. There were nights working with live fire that I literally had soot and blood in my nose like a coal miner.

Working high volume saute' is my favorite job I have ever had. Kicking out over a thousand covers and being called tickets, while having to remember the calls in your head, it is a whole different level. I remember the Sous Chef giving us wings and pitchers of beer at the end of the night, probably the best reward ever. The feeling of working from 5 pm to midnight on a saute' line is pure adrenaline. With young guys yelling at you and the heat and pressure there is nothing like it.

So,why do I do it? What keeps me going? I know the answer, it is an instinctive thing. I love it so deeply within my soul and no words can describe it. The manager that works in the restaurant cannot relate. The server cannot relate, the dishwasher,  the bus boy, the cook, as much as he tries, cannot relate.
Only the lonely Chef can relate.

 The difference between a cook and a chef is like the guy who builds a building and the architect who designed it, except he the architect is also telling you what to do and helping you build it. He tells you good morning and goodnight when it's all over.

From the Forest to the Plate

A few months back my wife,  Karen, said that our son, Christian, was interested in hunting after he'd read the Marjorie Kinnan Rawling's novel "The Yearling" and she signed him up for a hunter safety course. The wonderfully rare trait that both my boys have is that when they have an interest they see it through to completion and mastery. Hunting was no exception. I watched Christian take on hunting with diligence and maturity beyond his age of twelve, almost thirteen. When I heard about a youth hunt in Tallahassee, I was interested in going with Christian but had no idea what to expect. I actually thought it would be a "redneck" type thing and maybe a little creepy. But as us parents know, we'll do anything for our kids.

The day of the hunt I was exhausted since I had a class the previous day so when I was warned to dress warmly, I overlooked it. I went through my clothes looking for fashionable hunting clothing: greens and camos.  Christian, on the other hand, was careful as a good scout to make sure he was prepared for what he needed for a winter camp-out. I grabbed a thin olive jacket along with short sleeve shirts and we packed the car with tent and camping equipment and headed for Tallahassee.

When we arrived at the hunting camp site, we learned from the hunt master that Christian needed to qualify. We followed the four wheel drives to a field with targets set up in the distance. I was beginning to feel a bit out of place having the impression that everyone was experienced hunter types. The hunt master had each youth come up to a wooden shooting stand and gave them three initial opportunities to hit a target. He used a scope to measure the success of each boy and critiqued them guiding them with "a little more to the right" or "six inches lower" until they shot to his approval. One boy missed the target entirely and was told to wait to last for more training. When Christian came up the hunt master asked him if he had shot a high powered rifle before and he honestly said "no". The hunt master reached for a 308 rifle with scope and gave Christian some quick instructions and told him to shoot the gun. I watched from behind as Christian confidently held the large heavy weapon and took a shot with a startling bang. The hunt master said to aim 4 inches lower and gave him another try. Upon making his second try the hunt master exclaimed "great! Do that tomorrow and you'll be fine." They brought his paper target to him and we saw that he made a bullseye.

 Afterward we went back to the campsite and set up our tent it was already getting very cold and I was shivering. They made hot dogs and hamburgers as we ate around a fire and talked to other youth and their dads, I could tell that we were not the only novice hunters which made me feel better. We went to our tents to go to bed while the temp was around 30 degrees and dropping. I was starting to wonder how sleeping was going to feel. Although I fell asleep pretty quickly since we had sleeping bags were rated for temps in the 200's,  I woke up at about 2 am and couldn't get back to sleep as my feet were frozen. Five AM came quickly as my phone alarm went off  after about 4 hours of sleep. Christian was awake too at that point and he said he hardly slept either. We went to our car and turned the heat on to thaw our bodies.
The first hunt started at 6 am and the land owner volunteered to take us to our hunting area and we accepted. He drove us through rough terrain and stopped in the middle of the forest. He then directed us to go about 30 yards down into the thicket and a ways to the left. We thanked him and began our trek into the woods. It took us about 20 minutes to find the site since it was still dark and the blind that we were to remain in during the hunt was, of course, camouflaged and nearly invisible. The early morning hunt consisted of Christian and I freezing our butts off wondering if we would see anything in the camo tent that we sat inside. We loaded the 308 rifle and left the safety on and watched for a few hours. Then Christian whispered that he saw two deer running through a thicket nearby yet I saw nothing. We waited in the extreme cold and Christian finally said that he wanted to get out in the sun to stretch which I was fine with. We got out and walked around. The only sound was of wood ducks quaking and flapping in a nearby pond. As we walked I suddenly saw a yearling appear ahead on the trail and turned to draw Christian's attention to it.we hurriedly ran into the camo tent and watched as we both new it was just a yearling but I told Christian that the mother couldn't be far. All of a sudden the doe jumped out of the woods and into the clearing facing us as we watched. Christian then moved his safety to the fire position but too late as the doe jumped quickly back into the thicket. We agreed to wait and see if they come back since we didn't want to disrupt our cover. I day dreamed about the experience as we waited thinking that the young deer would probably have died without the protection of the mother. I was quietly glad that they ran to safety. That was a wise and protective mother! At 10:30 am we waited for the truck to come and get us as we pack up our chairs and unloaded the gun putting it back in the bag.

The remaining morning consisted of sitting around the fire until lunch which was make-your-own sandwiches.  We had some opportunities to chat with the other youth and their parents as well as the hunt volunteers. It was an enlightening experience for me because these were not what I expected everyone seemed pretty normal with careers such as lawyers and doctors, not what I had preconceived at all.

The afternoon hunt began at about 3 pm as trucks took the hunters and chaperons to their hunting sites. The driver told us to be sure and pee prior to going into the hunting area so as not to disturb the site. We arrived at the buck blind in a beautiful clearing surrounded by trees as the sun created an ambient shade and the warmth made the temperature in the upper 50s. We sat in near silence for about two hours interrupted once with Christian exclaiming quietly that he saw a deer in the distance clearing. We agreed that it was too far and should wait and see if it comes closer. We waited until about 5 pm with nothing except squirrels playing and armadillos rooting. Then it happened, a lone doe walked into the clearing slowly about 60 yards away or so. I saw it first and told Christian to take off his safety. He looked at the deer in his site and waited and then fired. I watched the doe as it was hit and it immediately fell to the ground. At that moment I was so proud of Christian and we ran to the deer to inspect it. He hit the deer perfectly behind the shoulder and near the spine the deer died instantly. On the other side there was a five  inch circle where the bullet exited. I called the hunt master and he arrived shortly to inspect the deer. He reached into the bullet wound with his finger and took some blood and painted it on Christians cheeks excited with his first kill. He then told Christian that he had to drag the deer to the truck.

We arrived back at camp and everyone there congratulated Christian as we took the deer to a skinning hook at the back of the camp. We watched as they hung the deer up and taught Christian to skin and butcher the deer allowing him to participate with his sharp Gerber knife that he got for Christmas. We were both filled with adrenaline as the huntmaster exclaimed that this teenage deer was going to be very tender. We left shortly thereafter since we didn't want to spend another frigid night in the tent. As we drove 3 hours back to Ocala we called our family to tell them of Christian's success. We brought back the meat and the fur since Christian wanted to tan the hide.

The next day, Christian and I butchered the meat and that night roasted the fore legs. They tasted amazing. We both learned a lot from this hunting trip and had a great bonding experience that I'll remember forever.

A Tour of Italy

Potato Gnocchi
Ingredients
2 pounds (about 4) potatoes preferably Yukon golds
1 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 1/2 cups unbleached all-purpose flour
Directions
Peel and cut the potatoes into large pieces. Boil them until fork tender then remove from water and drain.  Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.

Brown Butter Sage Sauce
Ingredients
24 leaves of sage
½ cup butter
sea salt and black pepper to taste
fresh grated parmesan cheese
Directions
In a sauce pan brown the butter then add the pasta to the pan. Sauté and season with salt and pepper. Garnish with sage and Parmesan cheese.

Roasted portobello mushroom with polenta
Ingredients
4 portobello mushrooms
¼ cup olive oil
sea salt and black pepper
Directions
Toss the mushrooms in the oil, salt and pepper and place in the oven for 20 minutes at 350 degrees.
Polenta
Ingredients
3 cups water
1 cup heavy cream
salt and pepper to taste
1 cup polenta
4 tablespoons butter
1 cup mascarpone or cream cheese
parmesan cheese to garnish
Directions
In a saucepot, on high heat add the water and cream and bring to a boil. Next add the polenta and whisk constantly until the granules become a bit creamy. Add salt and pepper and remove from the heat. Lower the heat and incorporate the butter and simmer for 30 minutes. Finish by adding the mascarpone and garnish with the cheese.

Pesto Genovese
Ingredients
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 pound dried or fresh farfalle pasta
Directions
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Zabaglione with berries
Ingredients
6 eggs
1 cup heavy cream
marsala or other wine
½ cup sugar
1 teaspoon vanilla
Directions
In a baine marie heat the eggs, wine and vanilla whisking constantly. Thicken the mixture and place in the refrigerator for an hour. Next whip the heavy cream unitl hard peaks form, Fold the two mixtures together and garnish with fresh berries.

One Pot Meals

Here are the recipes from my class "One Pot Meals"
I started with a variation of bread salad, then made a super easy New England Clam Bake. Beef Bourguignon
and much easier than Julia Childs' version and I will warrant just as good. Then my Mammas Cobbler it's really great! Enjoy!



La Vera Panzanella
8-10 servings

Ingredients:
8 slices of day old Tuscan bread diced
about a half cup of water as needed  with 2 Tablespoons red wine vinegar, 1 tsp dried oregano, salt and black pepper

1/2 cup fresh basil leaves
1 romaine heart chopped
½ cup baby arugula
½ head of radicchio optional
1 red onion sliced thin
2 lbs of ripe tomatoes chopped coarsely
3 tbs extra virgin olive oil
¼ cup red wine vinegar
fine sea salt and freshly ground black pepper to taste

Directions:
Place the bread in a large bowl and drizzle with cold water mixture until the bread has absorbed the water. (8-10 minutes). Drain the bread by squeezing it in the palm of your hand gently without mashing it, but keeping it slightly moist. Chop basil and the remaining greens and place in bowl with bread. Add the onions and tomatoes. Toss gently until all ingredients are thoroughly combined. Drizzle with oil and vinegar. Toss gently. Season with salt and pepper and toss again. Can be refrigerated for up to 4 hours ahead of serving.

New England Clambake

Ingredients
4 ears of corn
1 lb smoked sausage
12 new potatoes cut in half
8 small onions cut in half
48 clams
1.5 lbs un-peeled shrimp
2 lemons cut into wedges

Directions
Arrange the corn, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with clams and shrimp. Cover and steam for 30 minutes. Serve with butter and lemon.

Beef Bourguignon
Ingredients

2 Tablespoons olive oil
4 oz bacon diced
2 lbs stewing beef cut into cubes
1 carrot cut on bias
4 shallots bias cut
15 pearl onions
4 garlic cloves minced
1 Tablespoon fresh thyme chopped
1 Tablespoon fresh parsley chopped
16 oz dry red wine
3 cups beef stock
1 Tablespoon tomato product
2 bay leaves
1 cup mushrooms quatered
1 Tablespoon butter
Salt and pepper to taste

Directions
Heat oven to 350 F and a burner on medium heat. In a heavy skillet add olive oil and brown the bacon. Next season the beef and dredge with flour. Add the butter to skillet then beef and sauté until browned evenly. Add the carrots, mushrooms, shallots and onions and cook until tender. Add tomato, thyme and garlic and cook until aromatic.  Deglaze with wine then add the stock. Season with salt and pepper and bring to a simmer on the stove. Next cover the skillet and cook for 2.5 to 3 hours until beef is tender.



Mammas Fruit Cobbler

Ingredients
¾ cup salted butter
1 ¾ cup granulated sugar
2 cups fruit
¾ cup flour
2 tsp baking powder
1 pinch salt
¾ cup whole milk

Directions
Heat oven to 350 F and melt half cup of the butter in an 8-inch casserole dish. In a sauce pan combine the remaining butter, sugar and cook until melted. Next add the fruit and coat with the sugar butter mixture. In a mixing bowl combine flour, baking powder and salt and mix in the milk to form the batter. Pour the fruit in the casserole dish then drizzle the batter on top. Bake for an hour until crisp. Top with whipped cream to serve.

How to make the best Calamari

Its better to buy small rings of calamari its more tender. Marinate the calamari in whole milk for 24 hours. Then drain the calamari and dust in all purpose flour with salt, pepper, garlic powder and onion powder.
Heat oil to 350 F. drop the calamari in the oil after you remove excess flour. Fry the calamari only until the water cooks off and the oil fries quietly, don't shake off the flour as it's frying. This should take about 6 seconds. Next pull the calamari out using a basket or strainer. And let it sit for about 3 seconds. Then drop the calamari in again this time shaking the calamari to separate it maybe once. Fry the calamari until it is barely golden and then remove from the oil and let it dry in the basket before placing into a paper towel to remove excess oil.
I really prefer just a little lemon squeezed on the calamari but marinara sauce is good also or tarter sauce. See below:
Marinara Sauce:
16 oz San Marzano canned tomatoes crushed with a whip then put back in juice.
1 onion diced
4 cloves of garlic chopped
3 Anchovies
3 Tablespoons olive oil
1 Tablespoon sugar
1/2 tsp oregano
1/2 tsp basil
1 Tablespoon butter.
Salt and black pepper to taste
In a sauce pan heat the oil and saute the onion until translucent, then add the garlic and cook until golden or aromatic. Next add the anchovy and mash it with a spoon or tongs. Then add the tomatoes and bring to a simmer. Add the sugar if necessary to cut the acidity
Next add the herbs and season with salt and pepper. cook for about an hour then finish with some butter.

Tartar Sauce
1 cup mashed potato
1/4 cup  mayonaise
3 Tablespoons roasted garlic
1 Tablespoon chopped chives
Juice of 1 lemon
Salt and pepper
2 Tablespoons minced red onion
In a mixer add the potatoes and mix using a whip attachment.
Next add the mayonnaise and remaining ingredients. Chill for at least an hour before serving.