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"The way it is made, commercial, yet perfect for the home, and yes, the power!"

Josiah Citrin - Los Angeles, CA

BlueStar owner on why he loves his BlueStar range

Josiah Citrin

Name: Josiah Citrin

Location:  Melisse' (fine dining) and Lemon Moon (breakfast and lunch) in Los Angles, CA 
BlueStar:  36" Precious Metals Freestanding Range with a Charbroiler

josiah rangeJosiah began life as an apprentice, beside his mother Huli, the owner of her own catering company.  The lessons in his home
were all about food, with Simon, his grandmother, cooking daily, specializing in Country French cuisine.

So when Josiah turned 17 and asked the question "What to do?", the answer was simple:  COOK, of course.  And cook he did, with his first job at the West Beach Cafe as a prep cook, manning the salad station.  Josiah knew the culinary world was bigger and so he took a chance and flew to France, where he would work in the kitchen and gain the classic training he wanted at the instruction of Georges Vernotte.

When he returned to California, Josiah's resume included assisting many well known chefs, think Wolfgang Puck and more.  When Josiah knew the timing was right, he and a partner opened JiRaffe and ran it successfully for 3 years.  Josiah followed JiRaffe with Melisse', a fine dining concept focusing on contemporary American/French influence cuisine, successfully operating it for the past 13 happy years.  8 years ago, he added an additional concept to his portfolio:  Lemon Moon, breakfast and lunch.

Josiah Citrin, Full Disclosure

Favorite Ingredient:  "What's in season", and as local as possible.  (Good for you, and your guests, of course).  Josiah sources the best available, and this is obvious from his menu and reviews.

Favorite tool:  Hand held immersion blender.  "It adds the necessary airiness to, well, anything."

Why BlueStar:  The way it is made, commercial, yet perfect for the home, and yes, the power!  Josiah added that he loves the interior size of the oven..."It holds full sheet pans!"

Unusual item in the tool box:  The tiles from the 17th century Noir Valley that cover his walls and floors are the impressive unusual item in Josiah's kitchen.  These re-purposed tiles are the story of many lives and now serve Josiah and his family to complement their beautiful BlueStar kitchen.

P.S. Can't wait to cook from the new book:  In Pursuit of Excellence by Josiah Citrin & Patricia Aranka Smith

Click here to visit the website for Melisse

 

Favorite Recipe:

Steak Tacos with Guacamole, Salsa and Lime Cream

Serves:  8                                                                                                                                                                 

  • 3 1/2lbs - Skirt steak, cleaned and cut into 4 inch pieces
  • 24 - Corn tortillas
  • 1/2 cup + 2 tablespoons - Canola oil
  • 1/4 - Napa cabbage, cut into thin strips and tossed with the juice of 1 lime

 

For the Rub:

  • 2 teaspoons - Chipotle chile powder
  • 1 tablespoon - Garlic powder
  • 1 tablespoon - Onion powder
  • 2 tablespoons - Paprika
  • 2 tablespoons - Ground cumin
  • 2 teaspoons - Kosher salt
  • 1 teaspoon - Celery salt
 
For the Salsa:

  • 1 - Poblano, chopped
  • 1/4 - Jalapeno, chopped
  • 1 - Red onion, sliced 1/4" thick
  • 4 - Plum tomatoes
  • 2 oz - Canola oil
  • 1/2 bunch - Cilantro, rough chopped
  • 2 - Fresh limes juiced
  • 3 tablespoons - Kosher salt

 

For the Guacamole:

  • 3 - Ripe avocados, halved, pits removed and flesh scooped
  • Juice of 2 limes tossed with scooped avocado
  • 2 - Plum tomatoes cut in small dice, about 1 cup
  • 1/2 - Red onion, minced, about 1/2 cup
  • 1/2 bunch - Cilantro, roughly chopped
  • 3 teaspoons - Kosher salt

 

For the Lime Sauce:

  • 2 cups - Sour cream
  • 2 - Fresh limes, juiced

 

Combine spice mixture ingredients and toss with the steak to coat.  Let marinate for at least 35 - 40 minutes.  Toss peppers, onions, tomato in a bowl with oil.  Heat two large saute pans on medium high heat.  When the pans are hot, add ingredients to pan, turn frequently until lightly charred.  Set aside to cool.  Roughly chop and transfer to a food processor with the salt, pulsing until almost smooth, but still just a little chunky.  Transfer to a bowl, add cilantro and lime juice.  Cover and refrigerate.

For the guacamole, crush avocados with a fork until smooth, or pulse in a food processor.  Mix in tomatoes, onions, cilantro and salt with a spoon.  Place a pit in the center and wrap with plastic wrap directly on the surface of the guacamole.  Refrigerate.

For the lime sauce, whisk 2 cups sour cream with the lime juice.

To serve:  Heat grill on medium high, toss steak with canola oil.  Place on grill and cook for 3 minutes on each side.  Remove and let rest.  Heat tortillas on the grill.  Slice steak against the grain into strips a little smaller than your pinkie.  Spread 1/2 tablespoons guacamole on each tortilla, then sprinkle with a pinch of cabbage, the meat, followed by a drizzle of salsa and lime sauce.  Roll.

It is best to serve this buffet style and let guest make their own tacos.



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