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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 13
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #121
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    Pizza as a starter then some Tenderloin/ Fillet minion. Steak fries and baby asparagus all on the weber.

    Only grabbed a couple of shots.




  2. #122
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    Boy howdy, that is one tasty looking pie!
    Spike C
    "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."
    Pirsig

  3. #123
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    Looks great, I love grill season!

  4. #124
    Senior Member Avishar's Avatar
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    48 hour short rib

  5. #125
    GoogleFu San steeley's Avatar
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    nice slice on the chives .

  6. #126
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    Quote Originally Posted by steeley View Post
    nice slice on the chives .
    Haha, only on a knife forum.

    I agree.

  7. #127
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    I can't cut chives with my suisin usuba without them blowing away

    Poussin:

    With foie gras:


    Oysters Champagne


    Lamb Saddle (the small dice is its liver)


    Red Mullet


    Veal


    Tongue and Chop


    Chop, Headcheese Croquette, Tongue


    Chop with mousse and truffle wrapped with caul, short rib


    Brain Before


    Brain After


    Veal Choir


    Headcheese, headcheese croquette, Sauce gribiche


    Turbot


    Lobster Leek terrine


    Broiled dover sole (on a busy night we do almost sixty of these)


    Yes, Sir!


    Rotissier


    Halibut

  8. #128
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    mano's Avatar
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    Cowboy, post or PM your restaurant.

    Veal cheeks and stock from the choir?

  9. #129
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    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

  10. #130
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    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.

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