I braised chrizo sausages in chicken stock with roasted tomatoes, onions and garlic. The braising liquid is the sauce for the dish. Ricotta gnocchi, braised octopus, beech mushrooms, and asparagus. All floating with melt in your mouth braised sausages in their own broth.
This is just a shot of the monster Mahi that we have been getting at work. It was more than 2 cutting boards long.
I have been making pasta almost everyday at work now. We do Oxtail Ravioli at work, but I had a bag of Chestnuts in my freezer and wanted a change of pace. So I made Agnolotti with Chestnuts and Ricotta. The difference in machines is extraordinary. At work I have an automatic machine that makes pasta 8″ wide, at home my little hand crank makes sheets 4″ wide what a pain in the ass. I’m going to eat this with Cauliflower Veloute`, Brussels Sprouts, Bacon, and Parmesan.
This is Sous Vide Maple Leaf Duck Breast + Compressed/Charred Braeburn Apples and Bosc Pears + Brioche French Toast + Sweet Potato Syrup.
This is our new winter Gnocchi dish. Sweet Potato, Lobster, Hazel Nuts, Sage, Brown Butter. The most interesting thing about this plate is that when I roast the sweet potatoes and hang them in cheese cloth (pressed) overnight, there is an amazing liquid that comes out of the potato. Just imagine Sweet Potato flavored Maple Syrup. I’m thinking Duck Breast with Sweet Potato Pancakes, Foie Gras Butter and this amazing Sweet Potato Syrup.
This is what this Chef eats on his day off. Pig Tails, Beef Shanks, Fresh Boudin, and A Maryland Venison Neck. Add a few root vegetable, and onions, and slow braise for 5 hours. Thanks To Nick for the Venison Neck. Go have dinner at the Speak Easy in Canton and thank him for me when he starts on the 18th.
Before
After
These are a few of the dishes that are on our new winter menu at B+O Brasserie. More to come and hopefully some better photography.
My hand made Oxtail Ravioli with Broccoli Puree, Red Dragon Cheese, And Caramelized Onion Jus
Lobster and Cauliflower Soup With House Made Baccala Dumplings
South Carolina Wreck Fish with Kabocha Squash Risotto, Brussels Sprouts, and Mushroom Consomme`
Duck Confit with Clipper City Ale Braised Red Cabbage, Bone Marrow Crushed Fingerling Potatoes, and Roasted Marrow Bone
Chipotle Braised Duroc Pork Shank With Spiced Carrot Mash, and Fried Haricot Verts
Crispy Skin Char with “Old Bay” Speatzle, Smoked Crab Guacamole, and Citrus
On 1-7-2010 I once again set a new recored for web site views. The grand total on that day was 226 views. Yesterday was a really tough day for me personally and professionally. It just goes to show you that there is always something to be proud of, and always something to strive for. From the bottom of my heart to all those that read or follow this blog, THANK YOU!!! My love for food drives this blog. People confuse me, food never does. The people, the economy, the world may change, but food always stays the same. When I look at a beautiful slab of pork on my cutting board, no matter if it is tail or tongue, it is always just pork. As you will see in up coming posts I feel more like my style as a chef is evolving, but i will let you be the judge of that. Thanks again for reading. And always remember ”My passion is devoured every night, as I bare my soul to you bite by bite.”
this is the new winter char plate. Beluga lentils with bacon, pearl onions, and cauliflower.
4 kilos of Valrhona Chocolate. 2 kilos of 62% and 2 Kilos of 32% milk chocolate. Merry Christmas to me.
