Chuck Muirs Restaurant Recipes

RUSTIC BREAD

Steps:

• Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
• Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
• Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
• One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.

CHARLEY'S CHOWDER SOUP - CHUCK MUER RECIPE - (3.6/5)

Steps:

• 1. Place olive oil in large pot, heat on stove until very hot 2. Drop the smashed garlic cloves into the hot oil Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil 3. While the oil is hot, add the onions and cook for a minute or two 4. Add the basil, oregano and thyme and cook for another minute 5. Add the celery and cook until translucent in color 6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes 7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder) 8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat. 9. Stir often to break up fish and blend flavor 10. When serving add the chopped parsley. When chowder is finished remove any excess oils that may come to the surface