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rysara said:
Some mid-service photos. Apologize for less than stellar quality. Was trying to take a picture before putting the plates out.

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First Dish - Antipasti Misti consisting of House Marinated Olives, Gorgonzola Dolce, Grape-leaf wrapped goat feta cheese, Eggplant caponata, Marinated Calabresea peppers, house made pickles, Duck Confit Rillet. the Sliced meats are Pata Negra Bellota, Iberico Lomo, Sweet and Spicy Soperasata, and house made Prosciutto Di Parma aged 24mos.

Second dish is a Farmer Salad with Lemon parm vinaigrette, Lardons of our house made applewood smoked bacon, Levain bread croutons, parm cheese, mixed greens from our garden, and a soft poached egg. (and a cameo of my Hiromoto AS Gyuto in the background. :p)

Third dish is our Grilled Kumomoto Oysters with ramps and peppers, topped with ramp butter and garlic levain crumbs.

Fourth Dish is a Beet timbale with blood orange supremes, toasted pistachios, an arugula, frisee, and radicchio salad. Inside the timbale is chive goat cheese, diced beets and on the outside, are some smaller diced beets and the swoosh is pistachio andidina.

Fifth Dish is a Grilled Rack of Jamison Farms Lamb with a potato and stinging nettle gratin, a hash of fresh peas, favas, baby carrots, romanesco, tossed in a green garlic pesto. Theres some kale under the lamb and the sauce is a simple lamb jus. The lamb was ordered mid rare closer to the rare side, so I made it how I would have eaten it. :p

Super busy night tonight. In the lamb picture, all those containers were once full.
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Ahhhh mmmmmm ohhhhh yeah baby!!

Rack of lamb is in my top 3 fav's.. right up there with smoked brisket and NY Strip.

I can't put those in any order, they are all #1.
 
daddy yo yo said:
Pizza. Simple dough, baked in the standard oven on a pizza stone. Quite happy!

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Looks yummy!!

Looks like.... Carimi's, fresh basil, fresh mozzy, prob some garlic, kinda looks more like salami than roni, perhaps uncured roni?

Do you use sauce, sliced tomatoes, or ???

I love making what was originally called 'California pizzas' back in the 80's.

I'm not much on pastries/dough so I buy the fresh dough from grocery store. It's not worth the hassle and mess.. I'm pleased with the quality/taste/texture from the stores.

If you have a scratch dough recipe you'd like to share, I'd give it a go for fun 😜
 
BrokenChef said:
Looks yummy!!

Looks like.... Carimi's, fresh basil, fresh mozzy, prob some garlic, kinda looks more like salami than roni, perhaps uncured roni?

Do you use sauce, sliced tomatoes, or ???

I love making what was originally called 'California pizzas' back in the 80's.

I'm not much on pastries/dough so I buy the fresh dough from grocery store. It's not worth the hassle and mess.. I'm pleased with the quality/taste/texture from the stores.

If you have a scratch dough recipe you'd like to share, I'd give it a go for fun 😜
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Pizza dough:
250g pizza flour tipo 0 / W260 (from Italy)
4g dry yeast
190ml water
3g salt

Mix and let rest for 3 hours. Dead simple!

I only used tomato passata, Mozzarella (dry and fresh), mushrooms, corn. Baked it on a pizza stone at 275 degrees C until the colour was right. Then I added salami, burrata and fresh basil, and sriracha, fleur de sel, pepper, oregano.
 
Dan- said:
I skim the scum. It leaves gross stuff on the walls of the pot. It’s not like it takes much effort either if you have a skimmer. Or even one of them fancy pants spoons.
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Most definitely! I always skim the scum.

Got me one of those fancy fat separators where you fill it up then pull the lever to drain the stock out the bottom and stop when b4 any fat comes out. Works great but is a bit of a pia to clean. I only use it when making larger batches of stock. But always for turkey bc I rub it with butter so there's too much fat to be ladled.

I've been brining the turkey the last few years. Deep fried it 2-3 years during that fad.... But man, what a waste of oil! I am in awe of the videos of people who didn't test displacement with water first.

Now THATS a fire! .. and sometimes a trip to the ER. Hard lesson to learn for sure!
 
Michi said:
That’s surprising. There are two of them on every cow :)

Maybe drop a word into your favourite butcher’s ear?
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I've asked 3 butchers. They all say it doesn't sell, but they'd be happy to order me a case. Meanwhile they seem to be blowing through fake Kobe at $60/#. There was one French Bistro in town who served it. I did some prep/butchering for him a while back and would buy stuff from him, but COVID ran him out of business.
 
Bone-in lamb loin chop marinated with lemon juice, greek oregano, garlic, and olive oil, served with a pan sauce reduction with chardonnay and cognac.
Potato mash with sour cream and butter.
Mushroom stew with cremini, white button, portobello, chanterelle, shiitake, and lion’s mane, finished with sherry vinegar and cognac.
Cos and oak lettuce, radish sprouts, cucumber, watercress, and herbs from the garden, with a balsamic vinegar glaze and olive oil.
The tomatoes are store-bought because mine in the garden aren’t ripe yet.

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Michi said:
Bone-in lamb loin chop marinated with lemon juice, greek oregano, garlic, and olive oil, served with a pan sauce reduction with chardonnay and cognac.
Potato mash with sour cream and butter.
Mushroom stew with cremini, white button, portobello, chanterelle, shiitake, and lion’s mane, finished with sherry vinegar and cognac.
Cos and oak lettuce, radish sprouts, cucumber, watercress, and herbs from the garden, with a balsamic vinegar glaze and olive oil.
The tomatoes are store-bought because mine in the garden aren’t ripe yet.

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Perfect for a weekend roast! Looks delish! Great job!
 
Haven't checked out this thread in a while. It always makes me hungry.

Used my 10" Forgecraft to prepare. Cutting up fresh ginger & garlic. All the vegetables. I thinned it a fair amount esp. at the tip. Usually use small blade to butterfly shrimp before I cook them.The sharp tip on Forgecraft did that too. First time using this old carbon almost as old as🤪 I am
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Salmon chowder with pickled corn and preserved lemon. This is a recipe I have been developing for a little bit. It is a rich creamy chowder but with the tang and bite of pickled corn. The preserved lemon adds a bright , salty flavor that helps cut the richness of the dish as a whole.

Salmon Chowder
★★★★
american , seafood, shrimp , soup, vegetable

Description:

A rich and Tangy chowder with potato bacon and onion , seafood of choice, dill, preserved lemon, pickled corn

Ingredients:

3 medium potatoes ( peeled or un peeled), cubed
1c pickled sweet corn ( 1 can sweet corn add vinegar at end to achieve desired tang)
1lb bacon, chopped
1 medium onion, med chop
1tbsp chicken boillion
whole milk
salmon, cooked ( seafood of choice)
1/4 c heavy cream
2 tbsp flour
3 clove garlic
chopped preserved lemon
dill
oyster cracker
salt pepper



Directions:

1. in dutch oven or large sauce pan, brown bacon
2. Add onions, cook until translucent
3. turn down heat to low simmer, add potatoes, preserved lemon, corn, flour , boillion, garlic, top with milk until level with potatoes. low simmer until potatoes are cooked
4. Add heavy cream , stir and reduce at low simmer slightly
5. Add in salmon, simmer until heated through
6. season with salt and pepper
6. serve topped with dill, oyster cracker

Notes:

if no preserved lemon, squueze of lemon juice
if no pickled corn, use frozen sweet corn, add white vibegar until desired tang is reached
 

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