36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised.  The biggest challenge in using them has always been trying to give them a refined presentation.  Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance. The interesting thing about preparing this product sous vide is that … Continue reading 36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

This CAB Prime New York Strip was prepared the same way as the beef tenderloin in the previous post, with a coriander cure, hickory cold smoke and a long and low sous vide process. The compressed potato came out beautiful and flavorful, and it was easily the fastest and least labor-intensive component on this dish. For the compressed potato I began by dicing Idaho potato, … Continue reading Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

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

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

Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette

      Last week I needed a salad that could pair with a pinot noir. This isn’t something that you see everyday…I needed big flavors to stand up to this robust wine. I settled on Roasted, smoked quail with field greens tossed in a caramelized shallot vinaigrette in the potato crisp. The potato crisp again. I’m a fan of it because it brings so … Continue reading Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette