“Foie Gras, Cocao, Five Spice”
I have been working on a flourless souffle and this is the first step. The flavor was good but since I was just using the foie gras scrap that we had left from portioning the loin I wish I had a little more for flavor from the liver. When I get the recipe completely down my chef said that she woud make it the VIP amuse. I am really excited about finishing the recipe.
Fritatta Carbonara
“Truffled Fritatta “Lava”,
Twenty-Four Hour Braised Prosciutto,
”Crispy Ramp Glass”, Almond Pesto
(Look at the reflection in the “Glass” of the Fritatta )
I have been planning this dish for a couple of weeks and now I got what I wanted. I do not usually talk about the flavor of the dish instea I just tell you what is in it but, this time I have to say that it was awesome. The braised proscuito took an entire day and if I had to write a recipe from the beginning of the raw pork leg then it would take like a year to make. hahaha.
I came up with the Fritatta “Lava” the other day and was very pleased with the results so I worked on the rest of the components the last couple of days. After you break open the “Fritatta” the outer layers are like a light quiche (if you will) and the inside is a molten truffle custard. Everything came out exactly as planned (which never, ever, ever, happens), except for the fact that IT WAS SO HUMID IN THE KITCHEN EVEN AS I PLATED THE DISH THE “GLASS” WAS GETTING SOFT AND BENDING ON IT’S OWN! so I guess it never happens but,
I am very proud to present this to you.
I have agreed for a long time that the ribeye was the best cut of meat that money can buy. For the price and for the flavor. The natural marbling of the meat makes it tender and delicious at the same time and also it allows you to get a wonderful Maillard reaction crust too! (which happens at 320F and if you watch your temp on a good thick piece of meat you can sear it at a nice 360F with olive oil before it smokes, but how difficult would that be.
I have also been a big fan of fresh herbs. I think the difference of a good dish and a great dish can depend of the herbs that are used (of course not in all dishes but many if you test it out. Basil is byfar my favorite herb and I have found it open up the overall flavor of dish the best of all fresh herbs (cooked herbs I like thyme oh yeah I love thyme mmmmmm!) This dish just came to me today and just like all my dishes you have to eat the entire thing in one bite to appreciate the taste of it all.
“Slow Cooked Wygyu Ribeye Flap,
Roasted Ricotta, Strawberry Braised Rhubarb,
Two Basils, Arugula, Sweet Radish Sprouts”
This dish was difficult to pull off at home on electric burners but I am extremely happy with the results.
Excuse the title. Please (I never know what to put so I write the first thing that comes to mind)
Like I have said before doing twists on classics is one of the things that I love to do best. This one is the almighty Fried Chicken! When I went to school my favorite teacher (and as far as I know everyones favorite teacher) Mr. David Dawson told our class that one time while he was working for Thomas Keller at the Checkers Hotel in California he asked all of the cooks and himself to come up with a Southern Fried Chicken dish. They all made up a dish or multiple ( I am not sure) and none of them ever made the menu including Thomas Kellersl. I never forgot this story. Since I always had very High quality chicken to work with and I like twisting classics I decided to pursue this dish. Chef Dawson I hope you are proud.
“Southern Fried Chicken “Oyster Confit”,
Giblet and Bay Shrimp “Gravy”
Micro Red Mustard Greens, Young Kale,
Country Fried Puple Marble Potatoes,
Brussel Sprout Leaves, Sauce Diablo “Hot Sauce”
I know that it is not feasable in a regular restaurant to serve chicken oysters but since we had 24 Campo Lindo chickens in I thought that I could jump overboard with the oysters. You could totally do this with chicken legs and thighs and have no problem. The gravy is made with reduced cream, demi-glace, chicken hearts, livers, and shrimp (there is no flour like old school gravy.
I alway like hot sauce with my fried chicken so I decided to make one with a Sauce Diablo base (another twist on a classic). I came out pretty good but definetly with several more days than hours could have been better.
“Wild French Asparagus,
Fresh Horseradish and Apple Cider Vinaigrette Foam,
Housemade Olive Oil Burre Monte, Crystal Lettuces,
Radishes, “Tapenade” Puree”
This is a salad that I made the other day with wild French asparagus. This is the first time that I had had the asparagus and if you have not had it before it leaves a tingle in the back of your throat. I paired it right on the spot with horseradish because I thought the spiciness of the root and the tingle would go together great. Also the sweetness of the radish along with the spicy-freshness would pair wonderfully. I made olive oil butter ( I Cant Believe It’s Not Butter! “Spread”.
Thank God for Paco Jets! 
It made a really thin burre monte that still held together. I seasoned it and decided to dip all of the lettuces in it besides the asparagus. Over all I am happy with the flavor but of course everything can be improved on.
