Scallops, Smoked paprika and cayenne dusted squid, raw Fanny bay oysters, Gremolata, Market veg.
So it was a cold day, and I felt like something with a bit of kick in it, the squid that is dusted with smoked paprika and cayenne really provide a nice base for all the other natural flavors to dance around.
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Sometimes you don't have to cook that much, but just pair peices of food that go really well together and execute with proper technique. Dill just makes salmon taste better, period. Caviar adds a salty, brininess to the soft scrambled egg and toast holds these two combinations together. Simple pure flavors here. Its important to get good quality salmon, in the picture is alaskan sockeye salmon. Keepin it simple, enjoy.
Roasted quail breast in its own natural sauce made with the rest of its body. Served with cauliflower puree, celery leaves, carrot, and potatoes in the middle. There is a story behind this plate. Thanks to Jimmy Zone for taking the sweet pictures
So at my job I cook quail, and we serve 2 quail legs with 2 quail breasts, and 20 quail legs were missing, so a chef was yelling at me about how now he has 20 quail breasts and no quail legs to go with them, so I told him I would bring some in, so I bought 20 whole quails and fabricated the legs off and gave them to him the next day and so I had 20 quail breasts all to me =) Here are 2 of those breasts.
And the backbone, and wing tips and all the nasty parts are right here, I get some color on them and then cover them with water in a pot and simmer away, throw in a onion brulee or a few carrots and garlic if desired, but constantly keep skimming and keep it on a low heat.
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Here we have some summer fruit. Champagne grapes circled on top of mascarpone cheese with micro greens. In the middle we have flatbread crisps with parmesean cheese. The left orange and grapefruit supreme with mint. Sherry reduction on the right.
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I had a serious craving for some beef that you could tear apart with a spoon. I picked up some amazing shortribs with great marbling. Those cows in Nebraska have some great meat. I also had left over veal stock from my last post, so I decided to braise the meat in that.
Good Marbling no? (Muahahaha)
So if you wanna make this, just pick up some shortribs dust them with flour get some color on them, chop up some veg (shallot,carrot,leek) and sweat the veg in bacon fat with some smoked bacon and then add your veal stock or whatever liquid you want (canned tomatoes) and throw the meat into the pan and simmer for at LEAST 2 hours on low low.
