Friday, June 17, 2011

Pickled watermelon rind

The green is peeled off the watermelon exposing a white skin. I peel the white off and cut into small pieces. The pickling liquid is lime zest, vanilla, sugar, red wine vinegar, and peppercorns. I vacuum sealed the rind and let them sit over the weekend. 

Friday, June 10, 2011

Next Week's Menu Entrees

Blue Corn Crusted Ahi Tuna

Jalapeno Ice Cream, Cucumber Parpadelle, Cumin Dusted Popcorn, Grilled Avocado, and Cilantro Lime Vinaigrette

Crispy “Slagel Farms” Pork Belly

Strawberry Barbecue Sauce, Grilled Rapini, Summer Lupini Bean Salad, Smoked Ham Hock, and Pickled Green Garlic

Juniper Marinated Venison Loin

Celery Root Puree, Guajillo Chocolate Sauce, Cape Gooseberries, Crispy Phyllo, Caramelized Forest Mushrooms

Crispy “Gunthorp Farms” Duck Breast

Confit “Nichols Farm” Yukon Potatoes, Pickled “Werp Farms” Rhubarb, Black Garlic, Creamed Mustard Greens, and Beet Chips

Thursday, June 9, 2011

Black garlic

Here is a new ingredient in the kitchen this week and I thought that I would share. Black garlic is simply fermented garlic that has sat in a 140 - 150 degree oven for 40 days and 40 nights. The garlic is placed in a glass container single layer and covered with a glass lid to create the right amount of humidity during the process.  The resulting flavor is sweet, sticky, earthy, and tangy garlic cloves. We've described the flavor as a mixture of mushrooms and tamarind to our guests. I used some yesterday to make a black garlic vinaigrette with golden raisins and duck fat.

Monkfish tail, watermelon, grilled Jicama, habanero syrup, dehydrated black olives, arugula

Fish course from this weeks menu

Gunthorp farms pork loin, egg yolk ravioli, piquillo jam, rainbow chard, smoked almonds

Pork dish from this weeks menu

Meyer Angus beef, dunbarton cheddar blue stuffed artichoke, soft polenta, raspberry gastrique

Beef course from this weeks menu

Goat Cheese, lemon thyme, duck confit, candy cane potato, black garlic vin

First course appetizer for yesterday lunch