Sliceable Truffle Yolk
Eggs are one of my favorite ingredients, their are countless ways to cook and egg. Their are 100 folds on a chef toque which represent 100 different ways to cook an egg. When Making the sliceable yolk separate the whites from the yolk and pass the yolks through a chinois. Their isn't a set amount of yolk needed for the recipe. Mix truffle oil into the yolks to your liking and season with salt. Make 2 inch by 10 inch pouches, out of cryovac bags, for the yolk. The pouches look like freeze pop packages but a lot bigger. Fill the pouches 3/4 full, twist the top of the pouch until you cant twist any more. It will be a perfect cylinder. Tie with butchers twine leaving about 6 inches of twine, so you can clip the pouches to the side of your water bath container. Heat the bath to 158 F. Put your yolk pouches in the bath and clip to the side of the container, by the extra twine with a binder clip. Sous Vide for 1 hour. After cooking hang pouches in the cooler by the twine, so it doesn't get a flat spot, until set. Once set carefully slice open pouches, slice the yolk and adjust the seasoning if need be.

Pan Roasted Veal
Puffball Mushroom Puree
Sous Vide Kohlrabi
Braised Veal and Barley
Fried Egg White Puree
Veal Jus
Upland Cress

"Paella"

Sous Vide Bay Scallops
Clean your bay scallops and place on a dry paper towel. In a saute pan brown some butter with thyme, shallots, garlic and a dry chili. Cool the butter mixture to room temp. Strain out all the debris from the butter. In a sous vide bag add your dry scallops with fresh thinly sliced lemon, thyme and the cooled brown butter and vacuum seal the bag. Set your water bath to 120 F, once to temp drop your bay scallops in to the bath and sous vide for 8 minutes. Remove the scallops from the bag and place on a paper towel. They will be tender and have a nice buttery texture. Season with maldon salt and serve.










"Paella"
Crab Powder
Spanish Chorizo
King Crab
Tabasco Meringue
Lemon Curd
Preserved Lemon
English Peas
Micro Greens

Pumpkin, Brown Butter, Cinnamon

Financiers
18.4 oz AP flour
2 oz sea salt
20 oz almonds
17.4 oz 10x sugar
1 lbs butter
4 vanilla beans
24 egg whites

Sift flour and salt together through a fine-mesh strainer into a small bowl set aside. In the bowl of a food processor fitted with a blade attachment, process the almonds until finely ground, about 1 minute. Add sugar and pulse until well combined. Transfer mixture to a large bowl set aside. Melt butter in a medium sauce pot over medium heat,  mixing occasionally until butter turns amber in color about 15 minutes. Add vanilla pods, and stir to break up any clumps of vanilla seeds. Place egg whites in a medium bowl and whisk until frothy. Fold egg whites into reserved almond mixture with a rubber spatula until just combined. Fold in reserved flour mixture until just combined. Remove vanilla pod from butter and discard. Gently stir butter into flour mixture, a little at a time, until butter is absorbed and just evenly combined. Cover batter with plastic wrap and refrigerate for 1 hour. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Bake financiers until just beginning to turn golden around the edges, about 8 to 10 minutes. Immediately unmold financiers and cool completely on a wire rack.



Pumpkin Panna Cotta
Chocolate Pudding
Cinnamon Milk Jam
Salted Butter Scotch
Pumpkin Seed Brittle
Ginger Snap
Brown Butter Ice Cream

Pork Tasting

Maple Glazed Pork belly
I like to use Berkshire pork belly because they are the thickest with a good balance of meat to fat. Wipe off all excess blood, trim and cut into quarters. Make a brine 50 % sugar to salt with herbs, spices and aromatics you like to flavor your belly with. When I make a brine for my belly I like to use half apple juice to water and some apple cider vinegar to taste. Bring your bring to a simmer and let cool to room temp. Place your pork belly into a plastic container and pour the room temp brine over it and let brine over night. Take the belly out of the brine and wipe off all herbs and spices. Put the belly into cryovac bags, add apples, shallots, crushed garlic, thyme, maple syrup and butter vacuum seal bags. Cook sous vide in 62 degree C/144 degree F bath for 40 hours. Chill in ice-water bath until firm. Remove belly from the bags scrape off the gelled cooking juices and place into a pot. Reduce the liquid by half and add equal amount of maple syrup to the reduction and bring to a boil. Let cool to room temp. Trim and portion belly to your requirements and vacuum seal each portion individually with some of the maple syrup mixture. To serve reheat the belly in 62 degree C water bath for about 10 minutes. Remove from bag, pour the maple glaze into a pot and reduce to a syrup, sear fat side only of the por belly. When plating glaze with maple syrup and season lightly with maldon salt.

Smoked Pork Rib with Apple Bourbon BBQ
Seared Pork Loin
Roasted Brussel Sprouts
Sour Apple Chutney
Robuchon Potato
White Pork Jus

Crab, Meyer Lemon, Kiwi

Cured Lemon
I like to use Meyer lemons because the have a sweeter flavor and a thin layer of pith then a normal lemon. Meyer lemons are a cross between a lemon and a orange of some sort, people don't know what type exactly.
Wash and remove any stickers from the lemon. Slice the lemon as thin as you can on a slicer and remove all seeds. Make a cure 75% sugar to salt and add desired spices and herbs. Spread a quarter inch layer of the cure on a sheet pan and place the sliced lemons in a single layer and cover with a layer of cure, repeat the process until you run out of cure and or lemon slices. Let the lemon slices cure for 3 hours at room temp. Carefully rinse off the cure by dunking the slices in water until the cure is washed off. Place on a paper towl to remove water. Use the lemons right away or cryovac until needed.





Crab Cake
Lemon Curd
Pressed Kiwi
Kewpie
Crab Powder
Sweet Pickle Fluid Gel
Micro Cilantro

Scallop, Corn, Red Hot

Franks Red Hot Popped Corn
In a small pot add desired amount of Franks and bring to a boil. Add about 30% of clarified to the hot sauce, it doesn't have to be exact, mix until emulsified. Spread out thin on a silpat mat and dry out at 150 degrees F over night. Chip off the dried hot sauce and in a spice grinder grind until a fine powder. Pop the corn kernels the classic way pot, oil and a lid. Once popped cool and remove unpopped kernels. In a bowl toss the pop corn with the franks red hot and adjust with salt.

Seared Diver Scallop
Corn Bubbles
Avocado Smear
Charred Sweet Corn
Corn Truffle
Fried Green Tomato
Tortilla Crumbs
Picked Micro Cilantro

3 Ducks

Hudson Valley Foie Gras
Gently cut the foie package open and place the lobe of foie on a paper towel, to soak up the blood. Pat the lobe with another towel to remove the rest of the blood. Fill a container with hot water and place your knife into the water. Wipe the knife remove all the water and cut portions of foie about 1/2 inch to 3/4 inch thick dipping the knife after each cut. Place the pieces of foie into the freezer to firm and slightly freeze. I like to do this so when i sear the foie I can get a better crust without over cooking the foie. I don't like to season the foie with anything at this point. Sear the foie in a medium hot pan until deep golden brown and center of the foie just warmed through. Remove from pan and season with Maldon salt.



Seared Duck Breast
Duck Confit
Fizzy Vanilla Orange
Orange Creme
Broiche
Brown Butter Powder
Sous Vide Rhubarb
Rhubarb and Port Preserve
Fennel Orange Crunch
Micros

Chocolate, Peanut, Berry

White Chocolate Roche
In a double boiler, melt white chocolate do not over heat. Meanwhile toast peanuts in a 300 degree F oven. Crush peanuts, pretzels, puffed wild rice and cocoa nibs and mix into the melted chocolate. Spread the mixture out on to a silpat season with Maldon salt. Let cool until hard and break into small pieces.

Chocolate Mousse
Peanut butter Mousse
Chocolate Ganache
Chantilly Cream
Mango Fluid Gel
White Chocolate Powder
Fizzy Pickled Black Berry
Butter Biscuit

King Crab, Orange, Grape

King Crab Salad
Thaw the king crab legs under cold running water. Take each section apart, removing the feather bones when pulling apart. Take off the rest of the shell and place meat on paper towel. The section of the leg that connects to the crab is  for the crab salad. Pick out all bones and shells, squeeze out juice and reserve the juice in a container. Finely chop shallot and celery and blanch in a salted pot of water just to tender and remove the bit of the shallot. Mix the dry king crab with lemon aioli, blanched shallots and celery, lemon confit, herbs and lemon juice. Adjust with salt.










King Crab
Orange Vanilla Air
Orange Supreme
Lemon Aioli
Sous Vide Green Grape
Pickled Red Grape
Confit Purple Potato
Picked Micro Herbs
   Sorrel
   Fennel
   Celery
   Bulls Blood
Minus 8

Truffles!!!

What is a Truffle

• Often called the diamond of the culinary world, a truffle is a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes. Though there are hundreds of different species, only some mostly those found in the genus Tuber are considered delicacies. Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by trained hogs and dogs.
• Truffles are usually classified mainly based on their appearance, smell, and taste. Found in a variety of regions around the world, many are commonly known by their location rather than their technical name. Their value varies depending on their rarity and specific aromatic qualities the rarest are the most expensive food in the world.

These awesome truffles are from The Chef's Diamond Company. Frank Brunacci delivers the highest quality of truffles in the world.

Squid, Lemon, Avocado

Preserved Lemon
Peel off any stickers on the lemons and wash. Cut both ends off so you can see some of the flesh and blanch for 3 minutes in non salted boiling water. Shock in ice water. Make a brine to your liking at least 50-50 salt to sugar, add any spices you like and brine to a boil. Place the lemons in a heavy duty plastic container. Pour the hot brine over the blanched lemons let cool to room temp. Put a lid on the container and put in a cooler. Let the lemons brine for 1 month, then cryovac in portions.










Fried Squid
Lemon Pudding
Avocado Mousse
Chunky Remoulade
Lemon Powder
Pickled Shallot
Caramelized Shallot
Picked Herb Salad
     Chive Tips
     Basil
     Sorrel
     Ruby Streak
Minus 8

Macaroon...... Parmesan, Tomato, Balsamic

Balsamic Gelee
400 g Balsamic
3 g agar
TT sugar
TT salt
Bring all ingredients to a boil for one minute. Pour into desired container, on a level surface. Let cool and cut into desired shape.

Parmesan Macaroon
Spicy Tomato Jam
Parmesan Puree
Micros

Cap, Foie, Cauliflower

Prime Rib Cap
Drain and wipe all excess blood off the prime rib. Proceed to take off the cap and trim all hard fat off of it. Cover with a few layers of plastic wrap and pound to make the cap an even thickness. Once pounded out meat glue(Activa) the cap and roll it very tight in plastic, tying both ends with twine. Cryovac the roll on the highest setting. Let set over night in cooler for maximum bounding strength of the Activa. The next day sous vide the cap at 135 degrees F for 3 hours. Once done, take out of the cryovac bag pat dry, season and in a hot pan sear the out side evenly. While searing on the last side add a spoon full off butter to the pan and let brown. Add a rough chopped shallot, a crushed garlic clove and a bunch of thyme. Baste the meat and let rest before slicing. Season each slice with finishing salt.



Cauliflower Puree
Seared Foie
Confit Kohlrabi
Garlic Chips
Polenta Puff
Shaved Breakfast Radish
Pea Shoots
Beef Jus

Ramp, Rice, Pheasant

Caramelized Pheasant Confit
Rinse off pheasant legs and pat dry. Make a salt cure to your liking and put a thin layer on the bottom of a hotel pan. Place the pheasant legs on top of the thin layer of cure. Place the rest of the cure on the pheasant legs, covering them. Put another hotel pan on top, with some weights and press the legs over night. The next day wash the cure off the legs and pat dry. In a hotel pan, line the bottom with white onions sliced one inch thick. Pre heat oven to 250 degrees F. Place the washed and dried legs on the onions and cover with melted duck fat. Cover with plastic and two layers of foil.  Cook in the oven until the legs are tender about 4 to 5 hours. After done cooking drain off fat and cool the legs. Pick the legs of all the meat. In a hot saute pan, and clarified butter and the confit. Cook until the confit is caramelized, deglaze with banyuls and add chopped parsley.





Ramp and Cipollini Onion Risotto
Sunny Side Up Quail Egg
Herb Brioche Croutons
Macerated Blackberries
Pickled Banana Pepper
Micro Herbs

SUCKLING PIG!!!!!

Pig

Rinse off the pig in cold water and pat dry. Make a dry cure with salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, pink salt, lemon and orange zest, fresh thyme, fresh parsley and fresh rosemary. Spread a thin layer, of the cure, on the  bottom of a plastic container large enough to hold the pig. Place the pig onto of the cure and evenly distribute the cure all over the pig inside and out. Cover with plastic wrap and let cure for 24 hours. After 24 hours, flip the pig and cover and let cure for another 24 hours. On the second day of curing, make a apple cider brine with apple cider, water, salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, lemon and orange zest, lemon and orange juice, granny smith apples, apple cider vinegar, fresh thyme, fresh parsley and fresh rosemary. Bring the mixture to a boil and cool in a cooler until the next day. After the second 24 hours, rinse off the cure and place the pig in the cold brine, in a fresh plastic container, brine the pig for another 24 hours. After done brining, take the pig out, pat dry and place on a roasting rack. Pre heat a oven to 170 degrees F. Spray the pig ears and snout with non-stick cooking spray and wrap with foil. With butchers twine tie the pigs front and back legs so they stay at its side, and place an apple in its mouth. Roast over night 12 to 16 hours, depending on its size. It will be golden brown when finished. Take foil off the snout and ears and free the back legs from the twine. Before presenting the pig brush with honey, so it shines and replace the cooked apple with a fresh apple. 

Pork, Hearts of Palm, Soy

Sous Vide Hearts of Palm
Clean the hearts of palm by peeling the outer, woody, tough layers until you reach the tender soft inners of the palm. Cut the palm into desired size and shape. In a cryovac bag add, milk, lemon zest, kaffir lime leaf, lemon grass, coriander, Thai chili and salt. Add the cut hearts of palm to the bag, arranging them neatly. Cryovac making sure it has a good seal. Sous vide the hearts of palm at 160 F for about 2 hours or until tender, depending on the size. While the hearts of palm are cooking make a pickling liquid with sriracha, sweet chili Sauce, rice wine vinegar, cilantro and salt, bring to a boil and set aside. Once the hearts of palm are tender, drain off the liquid and put into a new clean cryovac bag and add the pickling liquid. Cryovac and let pickle over night in the cooler.






Pork Tender Loin
Coconut Black Rice
Supreme of Lime
Soy Glazed Pearl Onions
Tempera Enoki Mushroom
Teriyaki Pork Jus
Picked Mint

Scallop, Potato, Bacon

Coffee Cured Bacon
Take off all skin off your pork belly. For the dry coffee cure its fine ground coffee beans, brown sugar, salt, black peppercorns, juniper berries, bay leaf, mustard powder, fresh thyme and sodium nitrite. Mix ingredients together and place half of the mixture, spread evenly, in plastic bin, big enough so the belly can lay flat. Place the belly on top of the layer of cure. Spread the other half of the cure on top of the belly, spreading it evenly across the top. Put cheese cloth right on the cure so the bacon and cure are covered. Place another pan on top of the cheese cloth and weigh it down, so it presses the bacon. Put in a cooler, out of the way, for two weeks. After two weeks, wash off all cure and set aside in a cooler. To make the brine, brew very strong coffee add sugar and salt to your liking and cool. Once cool, place the belly in the brine and cover. Store in a cooler, out of the way, for another two weeks. After two weeks, take out of the brine place on a roasting rack and put in a cooler, uncovered, for 24 hours. Once dry, portion and cryovac.

Seared Diver Scallop
Vanilla Carrot Puree
Pea Shoots
Crispy Potato Salad
Hedgehog Mushrooms
Bordelaise

Chocolate, Mint, Mango, Banana

Banana Ice Cream
Place 6 bananas in a paper bag, until the bananas are over ripe. In a medium pot, bring 300 grams cream and 300 grams milk to a boil. In a mixing bowl, mix 200 grams brown sugar, 100 grams white sugar, 20 grams vanilla paste and 5 eggs. Mix until all ingredients are incorporated. Once the cream and milk come to a boil, temper the egg mixture and mix until smooth. Pour back into the pot and cook the ice cream base to 160 F. Peal the bananas, place them in a Vita mix and pour the hot base over them. Blend until smooth and season with salt to taste. Strain and churn in a ice cream machine or pour into Paco Jet canister and freeze over night. Once the ice cream is frozen solid, the next day, pull out of the freezer and slack for 10 min. After 10 minutes Paco Jet it and place back into freezer until desired firmness.

Flexible Chocolate
Cocoa Mint Pudding
Brown Butter Caramel
Mango Tapioca Pearls
Mint Cream
Nutella Powder
Cocoa Nib Lace
Picked Mint

Shank, Fregula, Eggplant

Black Raisin Puree
Go through and pick any steams off the raisins. In a small pot make a caramel with honey, add fresh thyme. When the thyme stops popping deglaze with banyuls vinegar.  Reduce mixture by 25%. Pick out only steams of the thyme, leaving the thyme leafs in the mixture. Add the cleaned black raisins to the gastrique. Once the raisins are plump, add port to cover the raisins reduce by half. Season with salt and pepper. Strain the liquid off the raisins and reserve on the side. Blend the raisins in a Vitamix until smooth, adding the reserved liquid to your desired thickness. Adjust the acidity with banyuls, and check the seasoning. Strain after blending.










16 Hour Braised Pork Shank
Crispy Pork Ear
Fregula "Risotto"
Preserved Lemon
Smoked Eggplant Puree
Oven Roasted Tomatoes
Micro Salad
   Cilantro
   Parsley
   Bronze Fennel
   Chervil
   Sprouts
Pork Jus

Chicken and Dumplings

                                                                                                             Tomato Froth  

Wash vine ripen tomatoes under cold water. Juice tomatoes with the skin on. Reduce half the tomato juice with the pulp until thick, cool to room temp. In a stainless steel pot add the other half of the tomato juice to the reduced tomato juice and heat to 116 degrees F. Once the temp is reached add basil, crushed garlic, horseradish, black peppercorns, salt, sugar, lemon zest and juice and keep temperature at 116 degree F for three hours. I prefer to do this step in the  immersion circulator, so you don't have to watch the temp and so it doesn't release steam. After three hours, strain the liquid and adjust with salt . Add 1% by weight of lecithin to the tomato juice and buzz with and immersion blender to make bubbles/froth. Do not heat over 116 begree F, or you will lose the freshness of the tomato.

Braised Chicken

Parmesan Herb Dumplings

Roasted Red Pepper

Caramelized Onion

Brown Butter Roasted Hen of the Woods

Picked Herb Salad   

   Parsley

   Fennel Fronds

   Celery Leafs

   Chervil

   Basil 

Microplane Parmesan

                                                                             

Foie, Berry, Smoke

Pickled Smashed Blackberries
Wash the blackberries under cold water. Make a 50% salt to sugar cure with orange zest, lemon zest, pink pepper corns, coriander seed, star anise, cinnamon stick and fresh thyme. Robot coupe all of the ingredients until smooth. Spread a thin layer of the cure on the bottom of a half hotel pan, place the washed berries on the cure. Cover the berries with the rest of the cure. Cure the berries for three hours. Meanwhile make a pickling liquid, to your liking, and let cool to room temp. After three hours rinse the berries under cold water and put them in a cryovac bag. Pour the room temp liquid in the the berry bag and cryovac and the strongest setting. Let pickle over night. Smash the berries with your hand while still in the cryovac bag. Drain and serve.

Toasted Brioche
Maple Gastrique
Smoked Cream
Foie Custard
Micro Greens

Oysters, Olive Oil, Garlic

Olive Oil Puree

 200 g water

 200 g olive oil

 3 g agar

 TT salt

Bring the water and agar to a simmer, simmer for 1 minute. In a blender add your oil (use the best oil you can get) and blend on medium speed. Pour your simmering liquid in to the oil and emulsify. Season with salt. Pour into a container and let set. Once set, put the solid Olive oil back into the blender and blend until smooth.

Fried Oyster

"Scotch" Oyster with garlic sausage

Fried Capers

Oven Roasted Tomatoes

Garlic Emulsion

Picked Parsley

Lemon Powder



French Onion Soup

                                                                                      French Onion Broth

Saute sweet yellow onions with butter and salt until well caramelized. Deglaze with dry white wine and Banyuls cook until almost dry. Add a few bay leafs and cracked blacked peppercorns. Saute for a minute to bring out the oils. Add veal stock and thyme reduce by half. Adjust seasoning. Strain out the onions and reserve on the side. If the broth isn't thick enough but has the flavor you want, with a immerison blender, blend 1 gram of xanthan per 1000 liters of broth. Adjust seasoning and acidity. Blend in a vita prep the reserved onions, adjust seasoning, that will be utilized in the dish. Pour broth table side.



Roasted Garlic Aioli

Caramelized Onion Puree

Sour Dough Crouton

Aged Gruyere

Brown Butter Roasted Cipollini

Micro Herbs

Coconut, Ginger, Lime, Vanilla

Vanilla Cremeux
1100g cream
170g sugar
30g glucose
200g egg yolks
10oz gelatin
4 vanilla beans
TT salt
Bring the cream, half the sugar, and the glucose to a boil. Meanwhile bloom your gelatin in ice water. Mix the rest of the sugar and scrapped vanilla beans with the egg yolks. Temper the yolk mixture with the hot cream. Pour back into the pot, and cook until think, stirring constantly. Once thick take of heat, let cool to 115 F. Mix in the bloomed gelatin. Pour into a mold, with a base if desired. It will hold in any shape.

Caramelized White Chocolate
Coconut Cream
Lime Jelly
Citrus Fizzy Rock
Ginger and Coconut Rocher
Toasted Coconut
Coconut and Vanilla Ice Cream
Salted Sugar Biscuit
Nutella Powder