Sous Vide Domestic Lamb Strip Loin with Braised Shank, Lentils, Red Pepper Reduction, and Pomegranate Seeds
Crispy Skin Barramundi, Roasted Beets, and Grilled Scallion Fondue
Roasted Quail with Jicama Slaw, Chipotle BBQ, and Fried Quail Egg
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This entry was posted on February 14, 2010 at 12:27 am and is filed under Chef with tags Baramundi, Domestic Lamb, Quail. You can follow any responses to this entry through the RSS 2.0 feed
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