Tuesday, December 13, 2011


Pressed Chicken Sausage
Debone chicken thighs and set in an iced bowl. Mix 2% of salt to total weight of meat. Let set for 1 hour to develop myosin. Chill the grinder and all parts. After 1 hour mix red pepper flakes, sage, coriander, pepper, minced garlic, minced shallot and small dice of slightly frozen bacon into chicken thigh mixture. Grind through a medium die into a iced bowl. Make a slurry with Active RM and ice cold water. Mix into thigh mixture. Cryovac the sausage and press to make 1 inch thick. Cook the sausage to 130 F for 5 minutes to heat set the Active, then cook to 150 F. Chill and cut sausage.

Sunny Side Egg
Buttermilk Pancake
"Hash Brown" Potato
Blueberry Gelee
Strawberry Gelee
Bacon Powder
Table side Poured Maple Syrup

Sunday, December 11, 2011

Salted Curry Meringue and Coconut

Salted Curry Meringue
Salted Curry Meringue starts off with equal parts white sugar, egg whites and 10x sugar. Mix egg whites until fluffy and slowly add white sugar. Season with salt. Beat egg white mixture to stiff peaks. Fold in the powder sugar and put mixture in to a piping bag with a medium round tip. On a silpat pipe meringue as if piping macaroons. Dust meringues with hot curry powder, to taste. Dry out in oven, 150 F,0% humidity for five to six hours.

Coconut Jam
Black Garlic
Lime Supreme
Red Veined Sorrel

Tuesday, December 6, 2011

Grapefruit Marmalade

Grapefruit Marmalade                                                                   
Wash and pat dry the grapefruit. On a slicer, slice as thin as possible, then quarter the grapefruit slices. Fill the pot with cold water half way up the grapefruit and fill the rest of the pot with ice. Bring it to a boil, repeat this process three times. This is to get the bitterness out of the grapefruit pith. Depending on the thickness of the pith, repeat the process until theirs no bitterness. Once the bitterness is gone, fill with water half way up the grapefruit and add half the weight in sugar, of the total weight of grapefruit before blanching. Simmer until the mixture becomes a glaze. This will take a few hours. When its close to being done, wash the caning jars and lids in hot soapy water and place only the glass jars in a 210 F oven. Bring the jars up to 210 F. At this point the marmalade will be done. With the marmalade still simmering ladle the mixture into the hot jars, leaving a half inch air gap at the top. Wipe the top of the jars of all drips and screw the lids on as tight as possible.
Place them lid down until room temp, it will take a couple of hours. You can do the same recipe with oranges without blanching them. Adding spices to this recipe is great also.

Friday, December 2, 2011

Brined Pork Loin

Potato Pave
Wash an peel Yukon potatoes. In a sauce pot heat heavy cream to a boil. Mix together eggs, thyme, salt and pepper and temper the eggs with the hot cream. Adjust the seasoning. On a mandolin, slice the Yukon's 1/8 of an inch thick and place back into water. Spray a non-stick spray in a 2 inch hotel pan and line the bottom with parchment paper. Layer the potatoes seasoning as you go. Between every other layer, spread a thin layer of micro planed Gruyere cheese. Fill the hotel pan to 3/4 quarters full. Pour the cream and egg mixture on top of the potatoes, while pressing on the potatoes with your fingers, filling to just the top of the potatoes. Bake at 350 F until the potatoes are tender, testing it with a knife. Press with a weighted hotel pan, until chilled.

Buttered Carrot Puree
Quince Chutney
Purple Cauliflower
Bacon Powder
Salt and Vinegar Chips
Pork Jus
Micro Ruby Streak Mustard Greens

Wednesday, November 30, 2011

Cured Line Caught Sturgeon

Cured Line Caught Sturgeon
Take the skin off the filet also removing all the blood line. Portion to 145 grams and lay them on paper towels. To make the cure, mix salt, sugar, lemon zest, crushed coriander seed, pepper flake, crushed cumin seed, parsley and cilantro. Leave the sturgeon on the paper towels and spread the cure only on the top of the portioned filets. Let the sturgeon cure for 2 hours. After 2 hours rinse the filets under cold water and pat dry. Heat a saute pan to almost smoke point. Sear the filet skin side up, in a touch of oil, until golden brown, flip and add a spoon full of butter. Let the butter brown and baste the fish until medium. Place the fish on and paper towel before plating.

Pomegranate gastrique
Pomegranate Seeds
Winter Squash Mash
Black Garlic Paste
Pistachio Streusel
Golden Cauliflower Pudding
Marques de Valdueza Spanish Olive Oil
Ruby Streak Mustard Greens

Tuesday, November 29, 2011

Sunchoke Soup

Sunchoke Soup
Wash the sunchokes under cold water, to take off excess dirt. With a paring knife peel the sunchokes, taking as little meat off as possable. Once peeled place in cold water, with lemon juice to keep white. In a medium pot sweat the sunchokes with a good amount of butter. Add chicken stock and reduce to a glaze. Keeping doing this process until the sunchokes are falling apart. Season as you go. After tender add chicken stock to cover sunchokes. Bring to a boil. Add a touch of cream, and bring back to boil. In a Vita Mix blend soup until silky and adjust seasoning.

Burgundy Truffle
Brown Butter Roasted Maitake
House Made Pancetta Chip
Picked Parsley
Cracked Black Pepper

Sunday, November 27, 2011

Scallop Torchon

Scallop Torchon
Clean the scallops by removing the square muscle on the side of the scallop. Pat them dry with a paper towel. In a cold robot coupe bowl, add scallops and salt. Blend together until creamy, stopping and scrapping the bowl to blend scallops evenly. Ounce smooth, and one egg white( Ratio one white to five U-10 scallops), mix until smooth. Add one ounce of cream, mix for five seconds, do not over mix, at this point or air bubbles will form in the torchon. Scrape mixture into a bowl with ice underneath, to keep it cold. Fold in 8 more ounces of cream, chopped herbs, lemon zest and blanched shallots. Adjust seasoning. Place in piping bag, pipe on to plastic wrap and roll tight and tying off the ends with bouchers twine. Sous Vide in a court-bouillon, at 140 F, for 30 minutes or until the torchon is firm to the touch. Take out of the court-bouillon and chill it in the cooler. Meanwhile make a beurre monte to reheat the torchon. Ounce chilled, cut into two inch logs, reheat in the beurre monte until warm.

Myer Lemon Curd
Black Garlic Puree
Fried Shallots
Marques de Valdueza Spanish Olive Oil
Fleur De Sel
Micro Herbs

Tuesday, November 22, 2011

Salt Baked Lamb Shoulder

Salt Baked Lamb Shoulder
            -Split the lamb shoulder and take out the bone. Trim all hard fat off, and take out all the glads. Then pound out until it is even thickness. Season it with salt and pepper, meat glue it, roll it in plastic wrap, tie both ends with bouchers string and let the meat glue set for 6 hours in the cooler. Meanwhile mix salt, pepper, herbs, lemon zest, spices and a touch of sugar. Then mix that mixture with egg whites until the salt is like wet sand and able to clump in your hands. After six hours unwrap lamb shoulder, then wrap it in a single layer of cheese cloth, wrap tight and tie of both ends. On a sheet pan put some of the salt mixture, about a half an inch thick as long as the shoulder is. Place shoulder ontop of the salt and pack the rest of the salt around the shoulder, it will be a thick layer of salt. Bake in a 300 F oven.

Perserved Lemon Risotto
Smoked Eggplant
Pickled Cucumber Skin
Micro Cilantro

Wednesday, November 16, 2011


Simply Sliced Heirloom Tomato
Egg White Salad
Marinated Aspargus Tips
Egg Yolk Puree
French Bread
Parmesan Cheese Puff
Marques de Valdueza Spanish Olive Oil
Fresh Cracked Black Pepper
Fleur De Sel
Micro Greens