Noche Buena Roast Pork

Turkey Dinner Get's the Hot Bath

Some times in life lightning will strike in the middle of the night. Chef came in on Wednesday before Thanksgiving, and told me about the wild idea of deconstructing a turkey and glueing it back together.

I began buy removing the skin in one peace. Then de-boning the whole turkey, removing any sliver skin. I lined a half hotel pan with parchment paper, first lay the skin down sprinkle with activa and begin laying the pounded white meat in layers. In between each layer sprinkling with Meat Glue and seasoning. After a white is in place add the dark meat and press over night. Cryo-vac at 100% and cook sous-vide at 150°F for 4 hours.

Dorade

This is a pan seared Dorade, Grilled Zucchini, Tomato Caper salad, and Sauce Nature Foam

CMAA Student Conference Dinner

This dinner was for 130 students who are all apart of CMMA. I was truly happy to work on this dinner with Chef Andreini CMC, because I am just like the students attending the event, wanting to grow and learn more about our industry. The dinner was themed to showcase the many areas of food in a private club setting: Simple, local, new or modern. The menu: the starter a trio of sous-vide local golden beets with goat cheese cream and roasted shallot vinaigrette-CIA Tower (tomato avocado salad with crab meat and old bay)-French peanut cheese squash Soup with chipotle and crouton(paille), The main a Sous-vide Lamb loin with celery root puree, local baby red and yellow carrots, and crispy brussel sprouts with a pancetta vinaigrette and lamb demi-Dessert was prepared by Pastry Chef Camellia Pan.

Headcheese

I used the head and parts of an acorn fed hog, with some help of tonge and ears of other local hogs. It's my favoriate to perpare and eat. I am trying to convert one person at a time.

Tomato Love

It's now the time of year many chefs wait for, tomatoes are here and ripe for the picking. To top it off Heirloom tomatoes are ready to be eatin as well. Here's a bit of love and simple take useing these gems of nature. At the top an Heirloom tomato salad with a white blasamic vin and sheep's milk ricota, Chef's Andreini's Tomato Tart "Troisgros stlye", and simply the tomatoes.

Summer Times

Compressed Red & Yellow Watermelon

Burger Heaven

How about a Filet Burger with red wine braised short ribs, seared foie gras, on a dill bun "chef" ketchup and home made chip.

Grilling

It’s that time of the year, It’s grilling time. I’m a BIG fan of cooking in the out doors. I find that sometimes their can not be anything better than grilled whole fish, beer, and good company (as well as a burger). These are strawberry grouper that i found in the market and could not restrain myself. I cooked them between two roasting racks. The whole fish were gutted, scaled, and fins removed. Then seasoned with salt, pepper, lemon slices, and rosemary from my garden. I placed them in between the rack and cooked them in the weber for about ten minutes, five minutes on each side. (tip- i used a wire coat hanger to secure the four corner of the racks.) Once cooked, drizzle the fish with some good EVOO and a squeezes of lemon to finish. Enjoy.

Local Lamb Gratin Stlye Pâté en Croûte, with inlays of lamb tenderloin and lamb liver frocesmeat. It's granished with pine nuts, greenpepercorn and citrus zest.

Seafood of the Month: Alaskan Spot Prawns

Also known as "Giant Prawn" they are the largest in the cold-water species and the most expensive. Ranging from 13-21 dollar per pound at different times of the season. They are consider a true delicacy, to those who have had them, with a sweet flavor and firm texture. These diamonds of the sea are sought after by many great chef during the season. The typical market form include market size, medium, large, jumbo. You would need to contact your fish monger, as size per pound many very. 

Recipe of the Month: January 2010

This time of the year is when citrus is to be enjoyed!!! Here is a great chutney to be used with cheese, savory tarts, or for toast in the morning.

Kumquat Chutney

2 1/4 cups

1 # Kumquats, halved seeded

1 1/4 c sugar

1 c Blood Orange Juice

1 c Orange Juice

1/2 Red Bell Pepper

Zest of 1 grapefruit (julienne and no pith)

Zest of 3 Tangerines (Julienne and no pith)

1/2 c water

3 Tbs Vinegar

3 ea Black Cardamon

1 ea Cinnamon Stick

2 Tbs Black Cumin Seed

6 ea Black Peppercorns

pinch of salt

Blanch the citrus three time, starting in cold water each time. Combine all ingredients bring to a boil and lower to a simmer. Simmer for 1-2 hour until the fruit is tender and the proper syrup is achieved.