February 6, 2010

Lamb chop with white wine mint sauce and sweet potato puree with vanilla bean. The lamb shank was cut down to “french chop” style, still in tact seasoned with S&P, brushed with egg whites and dunked in freshly toasted hazelnuts. It was seared quickly and roasted about 12 minutes, each chop was cut individually and noticed that it was overdone about 2 minutes. The white wine mint sauce complemented both the chop and the sweet potato puree nicely. This will definitely be on the menu next weekend.

•
Pork tenderloin in robert sauce with gnocchi. To give life to this semi-boring dish, I sauteed the freshly boiled dumplings in a brown butter and sage sauce.

Pork tenderloin in robert sauce with gnocchi. To give life to this semi-boring dish, I sauteed the freshly boiled dumplings in a brown butter and sage sauce.

•
Short rib with horseradish creme fraiche.

Short rib with horseradish creme fraiche.

•
Boeuf bourguignon with a new wave addition of potato pancakes. At the final step, I prepared my beurre manie with too much flour which ruined the consistency of the sauce. It still tasted fantastic!

Boeuf bourguignon with a new wave addition of potato pancakes. At the final step, I prepared my beurre manie with too much flour which ruined the consistency of the sauce. It still tasted fantastic!

•
January 31, 2010
Salmorejo with egg, shrimp and prosciutto.

Salmorejo with egg, shrimp and prosciutto.

•
January 19, 2010
Boba pop!

Boba pop!

•
January 15, 2010
Oyster with white wine cream sauce and candied grape.

Oyster with white wine cream sauce and candied grape.

•

Seared tilapia in shellfish broth with orzo. This dish has a Spanish influence with the orzo prepared with smoked paprika, giving it a lovely red hue and distinguished flavor. The broth is prepared with chorizo, mussels, clams and white win, the aroma of the sauce should be made into a Men’s fragrance. drool. The tilapia is lightly seasoned and seared in oil and butter for about 4 minutes total. Quick, easy and tantalizing.

•
January 11, 2010
Caldo verde. Soup made with onion, garlic, potatoes, chicken stock, kale and chorizo. NOM!

Caldo verde. Soup made with onion, garlic, potatoes, chicken stock, kale and chorizo. NOM!

•
January 7, 2010

Stuffed sole with spinach saffron sauce. Seasoned the sole fillet on both sides then smoothed over with a mousseline (mixture of egg yolks, sole, snapper and salmon). Next they are rolled up and placed in a casserole pan and covered with court bouillon (stock made of: onion, carrot, celery, parsley, dill, white wine, bay leaves and peppercorns). I covered the pan with parchment paper and cooked in the oven at 375. About 20 minutes later the rolls were ready and I prepared a side of rice with a pinch of saffron for color. The saffron sauce consists of court bouillon, cream, butter, S&P and squeeze of lemon.

•