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

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