Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables

For this dish I used CAB (Certified Angus Beef) Prime tenderloin, which was cold smoked using hickory shavings with the Polyscience Smoking Gun.  It was prepared sous vide with kosher salt, black pepper, garlic and rosemary and it was cooked for two hours at 137 degrees Fahrenheit.  After it was cooked sous vide, it was finished in a cast iron skillet in a 1600 degree … Continue reading Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables

Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato

The word “quiche” refers to an open-faced tartlet that is filled with a custard that is typically garnished with vegetables, meat or fish.  Although “quiche” is typically identified with classical French cuisine, the dish originated in Germany and the word is a derivative of the German “Kuchen”, which means cake. When preparing quiche, I use a flaky pie dough that is molded in a pie … Continue reading Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato

Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

This is a dish that was served at a Chef’s Table last week and was very well received.  It is based on a dish that I enjoyed at 5&10 in Athens, Georgia a couple weeks ago. The bacon was prepared by braising a slab of apple wood smoked bacon in chicken stock for six hours at 250 degrees.  After the bacon chilled, it was portioned … Continue reading Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron

Hanger Steak is one of my favorite cuts of meat because of its deep, robust flavor.  The hanger steak is found in the diaphragm, attached to the last rib.  It is sometimes seen on menus as a “bistro steak” and was commonly referred to as “butchers steak” since butchers would take them home for dinner before the cut rose in prominence. This hanger steak is … Continue reading Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron

Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce

For this dish I prepared the sea bass sous vide, cooking it against a plexiglass backing in the bag to preserve the shape.  The sea bass cooked at 140 degrees Fahrenheit for twenty minutes, then it was shocked in an ice bath to stop the cooking process. When I butchered the sea bass I reserved the scrap, which was combined with fresh shallots, heavy whipping … Continue reading Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce

Sea Scallop with Truffled Cauliflower Puree, Crispy Mushrooms, Bacon, Butter Poached Radish and Creamer Potatoes

For this dish I used the “Twice Cooked Scallop” recipe from the “Ideas in Food” cookbook by Aki Komazawa and Alexander Talbot.  The scallops were brined in a .05% salt water solution for ten minutes, then cooked sous vide at 122 degrees for thirty minutes before shocking in an ice bath.  The scallops were fired to order in a smoking hot cast iron skillet. The … Continue reading Sea Scallop with Truffled Cauliflower Puree, Crispy Mushrooms, Bacon, Butter Poached Radish and Creamer Potatoes

Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

The Beef Wellington, or the Filet de Boef en Croute, is a dish that traces it’s origins back centuries to Britain, where it was named for the Duke of Wellington.  The duke was a man that enjoyed beef, pate and truffles, and obviously didn’t have enough patience to enjoy them separately. The traditional preparation calls for beef tenderloin wrapped in a mushroom duxelle with foie … Continue reading Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp

Sometimes a piece of beef is so well marbled that you just don’t want to cook it… That was the case with the CAB Prime beef tenderloin that came in from Southern Foods. Rather than cook it, it was wrapped into a cylinder then frozen over night.  The next morning it was unwrapped, then seared quickly in a cast iron skillet in the 1600 degree … Continue reading CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year. The pork belly was cured with barbecue spices before cooking sous vide.  It was then chilled, portioned and scored for service. Continue reading Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens