Friday Night Jimmi Jammies.....

Wild Cod Benedictine, Onion Soubise, Seasoned crouton, Poached Egg, Bearnaise Elements

Roasted Scallop, Edamame Puree,"Flavors of Carbonara", Black Pepper Balsamic, Arugula & Cara Cara Orange Pistou, Crisp Panchetta

My Baby Is One Yrs Old Today...

Happy Birthday Jacoby!! Mommy & Daddy are so proud of you, and we love you So So MUCH!!

Johnny Boys Birthday..

My Cousin Johnny Had a surprise birthday on Sunday. The whole family got together which is always a ton of fun. All off our offspring meet up for hours of controlled insanity. John Boy is a fellow chef so we always have a ton of stuff to talk about, which is awesome to do with out the pressure and stress of the of the work place or school. For his Birthday me and my wife wanted to prepare a late supper for Johnny, something cool that he'll remember for years to come. I had recently Butchered a 80 pound Doe, And harvested about 25 pounds of fresh venison. It was air chilled in the brisk Duxbury air, which has a hint of sea salt. I took a venison Shoulder and crusted the outside with Ancho Chili, Juniper, Szechuan Peppercorn and sea salt and slow roasted it for about 35 minutes at 350 degrees, I Made a Fresh Cranberry relish laced with ginger, Cinnamon, and blood orange . I also made a juniper syrup ( i would of loved a little Elderflower in it) that was later strained and whipped into an Air. it was served with Bacon, Maple, and Pecan roasted Brussels sprouts, on a bed of honey chipotle yam puree. I personally thought that everything was yummy. We also popped off a vegetarian meal with Almond crusted Tofu with a mint chili glaze on a Fuji apple apple slaw laced with kim chee puree. This was so unexpectedly delicious that me and my wife recreated and refined it a bit for last nights supper......... Happy b-day John Boy.......

Constructed Peanut Butter & Jelly

It's been a while since i first explored microwaving cakes and breads, it sort of slipped to the back of my "pick that up later" list.. i did have great success with Genoise and brioche batters. the result a near perfect, Airy, buttery sponge every time. in 25 seconds ! while brioche in my arsenal is generally spoken about with a terrine, french toast, or griddled sandwich. I was inspired to visit a subject i have been hooked on going toe to toe with allot lately, the American Classic, PB & J.... The grapes have been macerated in a bit of Ver Jus Rouge, honey, and Fructose .. The peanut Butter Sand powdered with Maltodextrin. A little Milk Ice Foam, Micro Shiso, Apple Brunoise, and Port Gelee....

CHINESE " CAESAR"

Marbled Egg, Anchovy Tempura, Yuzu, Chinese Shallots , Chura Kampo "Caesar" Dressing, Tak Choy, Bok Choy Topps & Shredded Stem, Panko.......

IN THE WORKS..

Sweet and Sour Bread
Rueben S'more
More with Methylcellulose
Going Raw
Macadamia Milk Ice Cream(Cane juice xathan, carrageenan, dry ice)
Dry Ice over Ln2
Cheddar making
Chocolate Ketchup ( cocoa butter)
Vitamins in food (raw concept)
Curing Octopuss with out cooking (anti-ceviche)
Sulphated polysaccharides
Water Spinach Pesto
Home Made Udon
Clear Condiments....
Reverse emusilification
Sous Vide Prime Rib (whole, no vaccum)

Carne y Jarrodina

Roasted Dry Aged Sirloin, Black Trumpet Raviolo, Vanilla Scented Celery Root, Roasted King Oyster Mushrooms, Caramelized Onion, Bitter Coffee Demi Glaze, Ruby Port Reduction.........

Silly Chef Chix Are For Kids.......

Fried chick peas look allot like cereal we all had as a child with a crazy rabbit on the cover. This invaded my brain a few weeks ago. it reminded me of a dish Heston Blumenthal did at his restaurant like 6 years ago. he made a parsnip cereal (which look allot like corn flakes he served it with parsnip milk. Michel Richard also has a cereal looking vichyssoise with potato crisps. The chick peas are coated in mycro and fried at 450 for 6 minutes, then they are lined on silicone mat and placed in a oven at 130 degrees for 2 hours this dehydrates and removes all excess oil, leaving them super crispy and airy. The milk has equal parts 1 part cooked to 3 parts dried garbanzo beans, lemon grass and 1 qt of purified water Blended on puree for on hour. I then infused the milk with Galangal, Kaffir lime, and lemon grass. The results a super fragrant, Full bodied cream. Now the reason i went this wrought with the dish is i never liked Kix, i was a berry Kix kinda kid after researching flavor agents that go into the popular cereal lemongrass essence came up frequently.....so naturally... the bowl of chick pea "chix" is brought to your table on a plate filled with aromatics ( lemongrass, peppercorn, herbs) your server pours a hot ginger infused water over the aromatics... the she pours the hot milk over the "cereal" the waft of aromatics hit nose...you smell and taste lemon and ginger you feel the warmth of a soup you see "cereal" ..... God i love this business

PB & J Creme Brulee

1 Qt Heavy Cream

1 cup Sugar

1 tbsp. Vanilla Extract

1 1/2 Cups Creamy Peanut Butter

1 tbsp. Honey

10 Egg Yolks

10 oz. Raspberry Jam

Pre-heat oven to 350, Separate all of your egg yolks from the whites ( save the whites) place in a mixing bowl set on top of towel, so the bowl wont move. Add 1/2 the sugar and whisk together. Until light, and smooth in consistency. In a 2 qt sauce pan over medium heat bring cream,vanilla, peanut butter, honey and the rest of the sugar to a light simmer, stirring constantly to prevent scolding. when the cream mixture is fully incorporated and bubbling a bit on the sides pull off the heat.(make sure you stand near while cooking your creme in a second it will rise and flow over if this happens your creme is burnt) slowly ladle your cream mixture into your egg mixture one ladle at a time stirring vigorously between ladels about a minute a ladle. If you go to quick you'll have scrambled eggs. when all is incorporated strain into a second bowl or container to make sure your base is the same consistency through and through.

take 8 6 oz ramekins or what ever your setting your custard in add one tbsp. raspberry jam. tap the bottom so it spreads evenly. Pour in your cream mixture to right before the top . place in a hotel, roasting or casserole pan and fill with water about 3/4 the way up the brulee's place uncovered in the oven for 50 minutes. To check if they are done jiggle the pan slightly the center of the creme brulee should move slightly and bounce back to it's original position. place on a cooling rack for one hour to set and refrigerate at least one hour before serving. to serve sprinkle with cane sugar, and using a propane torch held 7 inches from the top move it around until the sugar melts a perfect caramel over the top sprinkle with powdered sugar and voilla!

** This mixture also makes a mean ice cream

if you don't posses a torch, eat it as a custard the results are still very satisfying

Pub Starters...

Baby Portabellas, Chorizo, Fig, Caramelized Onion, Great Hill Blue Cheese, Chardonay Broth

Gnuddi, Oyster Mushroom, Escargot, Parsley, Grana Padana, Porcini Sherry Alfredo, Truffle

Winter Menu 2010

Linguine Alfredo, Maine White Shrimp,Georges Bank Scallop,House Smoked Salmon, Domestic Sturgeon Caviar, White Truffle Pecerino

Jonah Crab Stuffed Wild Cod, Parsnip Puree, Potato Fennel Gratinee , Fennel Salad, Ipswich Little necks, Smoked Corn "Chowda" ..... Comfort food for the Sophisticate Foodie

Miso Caramel and Macadamia Crusted Salmon, Ginger Pac Choy, Jasmine Hijiki "Wild " Rice,

kimchee, Scallion......

Bacon Baguette.....whipped maple "butter"

SCALLOP IN EARTH TONES

Unilateral cooked sea scallops on a bed of slow roasted turnip puree, Black winter truffle, Bacon Jam, Fried Meyer Lemon, Beet Leather, and Harissa served as an appetizer for one in its shell. The acidity from the lemon and sweet and sour from the jam help the umami level to come in uneven waves, Making each bite very different from the other. The bacon jam is twice as good as it sounds , i use the natural pectin in Spanish onions to make it. The unilateral cooking plays a big role as well if you click the picture to see it bigger, Each scallop has the whole range from medium rare to crudo lending an additional textural contrast to the plate.

MOMOFUKU..

Half way through my Momofuku cook book... It is everything i had hoped it to be.. Chang a F.C.I Graduate and product of Craft Steak has been an unsung hero of mine for years.. I first heard of him about six years ago on underground blog circuits, and i have kinda slowly watched his progression to a force to be reckon with...the thing i dig the most about Chang.. is that his food is exclusive, and his style is fearless...he pushes the envelope.. And has managed to stay on top of all culinary trends and apply them to something as old world as Ramen, Using Meat Glue, Sous Vide applications, Gelatin Clarification, etc... I am also pretty sure he started the whole kimchee craze a few years back..My one complaint is the book is a little light on recipes... But it is still a great addition to my collection.

Starting Off With A Bang..

" Greek Re-imagined" Shaved Artichoke,Preserved Lemon & Charred Onion Vin.

Skip's Island Creek Oysters, Wakamae, Yuzu Kosho, Bubbley...

Smoked Plum Tomato Bisque, Homemade Ricotta, Brioche Grill Cheese Croutons, Pecorino

Thai Mussel & Green Curry Bisque,Coconut Jasmine Croquette, Pea Shoots

Rainbow Trout "Meuniere", Truffled Parsnip Puree, Haricot Vert and Tart Apple Almandine, Spicy Threaded Onion, Champagne Gelee..

These were a few of the pictures i was able to get off as service died down a bit on New Years Eve.. We did a 5 course Prix Fixe,,, That went off great with No Problems ... I am doing it this year .....this is the year....that big door is finally gonna open up for me and my big break ...my resolutions this year.... Cook,Cook,Cook,Cook my ass off... I'm feeling that 2010 is gonna be that year i really take off. I am gonna study harder and make it further...And One of My Other Resolutions, Right behind My Health ,Family , And Career is to Update the Blog as Frequent as Possible...Happy New Year Everyone..