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