Thursday, March 28, 2013

Hen, Snail, Salsify

Hen Roulade
First thing I do is break down the hen saving a breast for the mousse filling. Bone out the leg and thigh removing all tendons and big chunks of fat. Pound out the leg and thigh so its equal thickness and set aside. Make a mousse out of the breast, I put salt, pepper,herbs, lemon zest, white wine shallot and garlic reduction and oven dried mushrooms but you can flavor what ever way you would like . Put the mousse in a piping bag, pipe a cylinder in the middle of the leg and thigh and roll it up in plastic very tight and tie the ends. Cryovac the roulades and sous vide at 155*F for about 15 to 20 minutes. Take out of the bag and unwrap from plastic and dry off with a paper towel. Season and sear the roulades and what is next is up to you.

Roasted Garlic Salsify Puree
Sous Vide Salsify
Pickled Beech Mushrooms
Roasted Cipollini Onions
Parsley Pistu
Preserved Lemon Zest
Hen Jus
Bronze Fennel

Thursday, March 14, 2013

Lobster, Grits, Egg

Cured and Poached Grapes
You want to start out with nice firm grapes, wash and dry the grapes off. Peel the grapes and place them on a paper towel. To make your cure use 50-50 ratio on salt and sugar, lemon zest, lemon juice, pink peppercorns and fresh thyme. In a plastic container spread out a thin layer of cure on the bottom place the grapes on top and cover with the rest of the cure. Let the grapes sit in the cure for about an hour. To make the poaching liquid its white wine, white verjus, sugar, lemon juice and zest and bring to a simmer. Meanwhile rinse off the grapes and put them back in to a plastic container and pour the hot liquid over and let sit until it becomes room temperature. Store the grapes in the liquid until needed.

Butter poached Lobster Tail
Tempura Lobster Claw
Herb and Parmesan Grits
Lemon Aioli
Lemon Powder
Salt Roasted Cashews
Hard Boiled Quail Egg
Bronze Fennel