Boy howdy, that is one tasty looking pie!
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Looks great, I love grill season!
I can't cut chives with my suisin usuba without them blowing away
With foie gras:
Lamb Saddle (the small dice is its liver)
Tongue and Chop
Chop, Headcheese Croquette, Tongue
Chop with mousse and truffle wrapped with caul, short rib
Headcheese, headcheese croquette, Sauce gribiche
Lobster Leek terrine
Broiled dover sole (on a busy night we do almost sixty of these)
Cowboy, post or PM your restaurant.
Veal cheeks and stock from the choir?
We braise the whole head without brain and tongue and pull the meat off, mix it with shallot, carrot, parsley, chive, and a bit of truffle, and lemon zest and make the croquettes out of that, bread and fry them; braise the tongue in that stock and then reduce that into a jus. Heat tongue slices in jus, saute chops with oregano, rosemary, lemon zest and white pepper and fry the croquette. That was one of the more fun things on the menu....
Blanch favas, clean morels, saute morels, deglaze with white wine, add favas and some chicken stock reduce to demi sec and lie with butter
Looks like the links got messed up from Flickr so I am re-posting them.
Fixed up some mussels this weekend. Picked up a bag at Costco.
Mussels-1 by Steve_3D, on Flickr
Mussels all cleaned up.
Mussels-2 by Steve_3D, on Flickr
Chopped up some onions.
Mussels-3 by Steve_3D, on Flickr
Costco also had some on the vine Roma tomatoes.
Mussels-4 by Steve_3D, on Flickr
Peeled and seeded.
Mussels-5 by Steve_3D, on Flickr
Smashed some garlic.
Mussels-6 by Steve_3D, on Flickr
Prep all done.
Mussels-7 by Steve_3D, on Flickr
Mussels out of the pot, steamed with the prep and some pinot.
Mussels-8 by Steve_3D, on Flickr
Plated with some marinara and bread.