Archive for the Equipment Category

Creekstone Farms Bone in NY Strip

Posted in beef, Chef, Equipment, farm, My Work, Tools, Wilbur Cox Jr. with tags , , , on March 6, 2016 by wilburcoxjr

Dipped in its own fat and set to age for 6 months, our second attempt at extended dry aging..the first attempt was not successful

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Beef Tendons

Posted in Asian, beef, braise, Chef, Equipment, My Work, Offal, Tools, Wilbur Cox Jr. with tags , , , , , , , on March 6, 2016 by wilburcoxjr

Boil for 6 hours, chill, slice thin, dry, and fry

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Octopus on the plancha

Posted in braise, Chef, Equipment, lobster, My Work, octopus, Pasta, Wilbur Cox Jr. with tags , , , , , , , , on February 6, 2016 by wilburcoxjr

Potato gnocchi, shellfish broth, pine nuts, garlic chips

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House Cured and Smoked Pastrami

Posted in beef, Chef, Equipment, My Work, smoke, Tools, Wilbur Cox Jr. with tags , , , , , , , , , , on February 6, 2016 by wilburcoxjr

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Pizza In The Snow

Posted in breads, cheese, Chef, Equipment, My Work, smoke, Tools, Wilbur Cox Jr. with tags , , , , , , , , , on February 6, 2016 by wilburcoxjr

Winter and 30+ inches of snow won’t stop me from grilling out doors

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Octopus and it’s Ink

Posted in a chefs kitchen, Chef, eggs, Equipment, fish, greens, lobster, My Work, noodles, octopus, Pasta, Tools, Wilbur Cox Jr. with tags , , , , , , , , , , on February 4, 2016 by wilburcoxjr

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Black ink macaroni made with our extruder

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Sous vide octopus cooked on the plancha, the ink macaroni with shellfish broth, fried broccoli, trout roe

Our Plancha

Posted in a chefs kitchen, Chef, Equipment, My Work, Wilbur Cox Jr. with tags , , , , on January 20, 2016 by wilburcoxjr

Montague Broiler plancha aka the beast, amazing piece of equipment at The Elkridge Club

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Cavendish Quail

Posted in braise, charcuterie, Chef, confit, Equipment, foie gras, fruit, My Work, Offal, quail, Tools, vegetables, Wilbur Cox Jr. with tags , , , , , , , on January 12, 2016 by wilburcoxjr

Sunflower Seed Risotto, confit artichoke, persimmon, and shaved foie gras torchon

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Elysian Fields Lamb Loin

Posted in bacon, charcuterie, Chef, confit, Equipment, foie gras, fruit, jams and jellies, Lamb, My Work, Offal, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , on January 12, 2016 by wilburcoxjr

Cooked sous vide and roasted, the belly was cured and smoked like traditional bacon. Served with soubise, pear-rosemary jam, confit artichoke, seared foie gras and crispy lamb bacon.

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Tenderloin of Elysian Fields Lamb

Posted in bacon, Chef, Equipment, fruit, jams and jellies, Lamb, My Work, Pastry, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , on January 12, 2016 by wilburcoxjr

Whenever I use lamb saddle, I always have the tenderloins left over because they are small and difficult to cook and serve properly.  I use four tenderloins and fuse them together with transglutaminase.  They are then wrapped in bacon, sous vide to 132* and then crisped in the pan.  Served with soubise, gnocchi parisienne, pear-rosemary jam. 

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