"The discovery of a new dish confers more happiness on humanity, Than the
discovery of a new star" - Brillat Savarin
Saturday, January 31, 2009
Thursday, January 29, 2009
o' what a night!!
White chocolate pavlovas/tarragon gelee/Melba sauce/cream and berries
Roasted New Zealand lamb loin /bush berry risotto/crispy leeks/pistachio mint pesto
Thank you for everyone that came out tonight..it was a truly remarkable event..I was proud of the kitchen crew and mike did a fantastic job with every one... at the end of the day i was left speechless.. me with crew en toe approached the 60 plus crowd right after dessert to an ovation that I've never received in a restaurant before it made me feel good but most of all it made the crew feel proud of what there capable of doing... I cant wait to go again...
Wednesday, January 28, 2009
Jacoby Elijah Santos
Sunday, January 25, 2009
Citristequilachickenhuitlacolchechorizohash..yum
It was served with a re fried black bean puree,lime scented arugula topped with ancho chili dusted crisps, and a hash i made from grilled Chirico 2 potatoes and corn smut (huitlacolche) witch lends a amazingly sweet note to a smokey hash.the dish was finished with a cool avocado lime crema'.
Saturday, January 24, 2009
One Fish ,Two Fish, I Cook BLUE FISH !!

Blue Fish also known as shad or elf fish is a very delicate fish that east coast restaurants at times push away from due to its very short shelf life (only a few days , iced after caught) because of this it is usually smoked or cured . its a very Territorial fish that has a reputation for being confrontational in shallow New England waters..Its diet consists mainly on sardines , jack fish , and cuttlefish. Which gives the fish a high oil content in its flesh similar to tooth fish or sea bass making almost impossible to overcook. The skin rich in omega 3 , and is pretty tasty too. In the above preparation I tried to stay super light with real bold flavors of the Mediterranean.
blue fish:
4 ounces blue fish fillet skin on and scored
1 tsp. Meyer lemon zest
1/3 tsp. kosher salt
1/3 tsp fresh cracked black peppercorn
1 pinch Cayenne
1 tbsp canola oil
season fish on skin side with salt and pepper , season the flesh side with Cayenne. in a hot skillet or saute pan add oil until smoking place fish skin side down for 2-3 minutes until the edge of the flesh side start to curl flip the fish and place the lemon zest on the skin side cook for 2 minutes the remove to a plate to cool.
I served it with Israeli cous cous with a little kalamata olive,grape tomato,and Meyer lemon...roasted garlic spinach...and its topped with a relish of roasted garlic,roasted lemon and Greek olive oil.
Thursday, January 22, 2009
Sugar teeth..
milk ice cream:
1 vanilla pod
1qt raw or whole milk
1/2 cup sugar
1/4 cup heavy cream
1 pinch salt
in medium sauce pan put cream, milk,and vanilla pod that has been split and scraped over a medium low heat
add sugar and pinch of salt and stir until the sugar is dissolved and the scent of fresh vanilla has bloomed into the mix, take off the stove and transfer to a bowl or container until cool..when the mix is cool remove vanilla pod and pour mixture into a counter top 4qt ice cream maker and let churn for 20 minutes. remove the the semi soft mixture and place in a container with a airtight seal . allow it to freeze at least 2 hours before you serve it...
milk chocolate /macadamia brownies:
10 oz. milk chocolate plus 4 oz. more
1 3/4 cup a.p. flour
1 1/2 cup sugar
1 pinch salt
1 vanilla pod or one teaspoon of van.extract
1 tbsp. all natural peanut butter
3/4 cup unsalted butter
4 whole eggs plus 1 egg white
1 cup toasted macadamia nuts
Pre heat your oven to 350 .Put the chocolate ,butter ,peanut butter, and vanilla in a non reactive bowl over a pot of boiling water. mix ever couple minutes until melted and fully Incorporated remove from the heat , remove vanilla , and let cool. put macadamia nuts on a baking sheet and put in the oven for about 10 minutes. Take chilled chocolate mix and whisk in sugar, salt , add eggs one at a time until smooth ,then with a spatula gently fold in flour until fully incorporated.take the batter and pour it into a well greased baking pan put the nuts on top pushing the down a bit into the batter stud the batter with bite size chunks of milk chocolate and put in the oven for 30 minutes or until you can put a tooth pick in and pull it out with no residue. enjoy.
Saturday, January 17, 2009
GAVIN ALEXANDER.
Here is my oldest son he just turned 3 and he is one the nicest little boys you will ever meet! he makes me a better person and a stronger man....Because all i want to do is give him the life that i wasn't allowed ...with the birth of my third son any day there is an exciting nervousness in my life... I cant wait to meet him , and to welcome him into our ever growing family!
Friday, January 16, 2009
beyond cold..

Today was one of the coldest days i remember for a long long time...like bone chilling.. even in the warmth of my kitchen i couldn't shake the bone chill from my morning commute...prep was a breeze so i started putting together my valentines day menu..which will be a post in itself and me and Chester started to work on our still untitled cookbook.. he currently has about 12 original recipes to my 0.... i 'll Catch up I'm sure. We busted one of them out today...even though its a bit off season i think with a little refinement it will be an amazing dish, it consisted of jumbo sea scallops sous vied with vodka,strawberries,lemongrass,and ginger and banana peppers. the scallops are shocked then caramelized on one side leaving the other cooked through but with the tenderness of a raw scallop i didn't see what else went into it (busy trying to warm up) .but i did get to taste it and i thought it was brilliant.lite refreshing something perfect for summer...its kinda funny on the coldest day of the year making a dish that can be described as "summer in a glass"......
Wednesday, January 14, 2009
Lamb...Lobster
Monday, January 12, 2009
Aussie Wine Dinner 1/29/09

Saturday, January 10, 2009
Cn2
Wednesday, January 7, 2009
BREAKING POINT...

The way December picked up and left leaving us all with a false sense of hope thinking we were finally going to start putting up the numbers that were more than worthy of, has got me and my anxiety in a world wind ...i know this a blog about food but its also a blog about the behind the scene structure of a restaurant...we had 0 covers for dinner tonight 0 that's unheard of we did 4 yesterday between the 2 days we probably made $500. that's a number that makes me want to cry. it costs the restaurant between $400 -$600 a day just to open with mortgage, utilities and payroll. In other years my owner has been able to sit back and take the blunt draught of winter off his chin , and never had to make any vast decisions or changes...This year is very scary..we as a whole are down 300k from last year and although its still descent numbers the expenses are just piling...So i have been finding myself wondering when will we reach the inevitable BREAKING POINT? With my third son just under 3 weeks away this is a very scary time.
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