Boil for 6 hours, chill, slice thin, dry, and fry
Archive for the Asian Category
Beef Tendons
Posted in Asian, beef, braise, Chef, Equipment, My Work, Offal, Tools, Wilbur Cox Jr. with tags Baltimore, beef, beef puffs, beef tendon, chefs, chefs of wordpress, Maryland, puffed tendon on March 6, 2016 by wilburcoxjrNorwegian Halibut Take 2
Posted in Asian, bacon, charcuterie, Chef, Fermented, fish, foraged, Halibut, Lamb, mushrooms, My Work, scallops, smoke, vegetables, Wilbur Cox Jr. with tags Baltimore, Bay Scallops, chefs, fish, halibut, Lamb bacon, Maryland, seafood, smoked bacon dashi, Truffles on February 6, 2016 by wilburcoxjrSweet potato dumplings, leeks, peruvian bay scallops, crispy house made lamb bacon, truffle powder, smoked bacon dashi
Scallops
Posted in Asian, Chef, Fermented, foie gras, grains, My Work, scallops, vegetables, Wilbur Cox Jr. with tags black garlic, carrots, crispy ginger, foie gras, foie gras fried farrow, grains, Scallops, sunchoke on January 20, 2016 by wilburcoxjrA la plancha, sunchoke puree, heirloom carrots, foie gras fried farrow, black garlic, crispy ginger, fried carrot tops
Skate Wing
Posted in Asian, Chef, Fermented, mussels, My Work, Wilbur Cox Jr. with tags miso, mussels, Skate wing, sous vide, Zahradka Farms on September 11, 2015 by wilburcoxjrSous vide to 128 degrees. Served with Zahradka farms baby carrots, and miso-mussel vinaigrette
Hudson Valley Duck Duo
Posted in Asian, charcuterie, Chef, duck, Fermented, jams and jellies, My Work, Offal, vegetables with tags chive kimchee, duck Potsticker, gooseberry, Hudson Valley Duck Duo, Torchon on January 1, 2015 by wilburcoxjrRendered Breast with gooseberry and torchon.
Potsticker with chive kimchee and Korean chile
Mussels
Posted in Asian, Chef, My Work with tags cauliflower, house bacon, mussels, parmesan - prosciutto dashi on November 7, 2014 by wilburcoxjrCauliflower, Rob Horner’s Bacon, Parmesan – prosciutto dashi
