Alright, what are you doing to the tomalley?
Cast iron brunch pizza, mozz, tomatoes, duck confit, poached egg
Same pizza, but feta instead of mozz, shortrib instead of duck and a beer
Grilled watermelon, pickled rind, raw yellow watermelon, arugula, scape
Put it on a sizzler, leave it on the top of the line (where it is pretty hot, 160-180) to cook/dry out. Once completely dry, mince.
Originally Posted by Andrew H
Duck breast, prosciutto, plum, arugula, grilled baguette, goat cheese, mustard seed vinaigrette
Smores wedding cake w Mario and Peach
Scallop, mussel chowder, caramelized onion puree, celery, celery root, fennel, potato sticks, pork belly lardon
I have newfound respect for your work.... That is impressive to say the least..
Chicharron! Yum and flor de calabaza... Delicious on so many dishes, specially filled or simply on quesadillas.... Im hungry all over again!
Have you ever cooked or tried cuitlacoche? Its the fungus that grows on the ears of corn? There are so many delicacies that it just boggles the mind!
Surf and turf: braised shortrib, cauliflower creamed spinach, bordelaise, robuchon potatoes, lobster tail, creamy polenta cake, beurre blanc
Take a guess
Pig face torchon, roasted bone marrow, parsley salad, whole grain mustard, crostinis
OK! this one make me drooling...:hungry:
Originally Posted by JohnnyChance