Archive for the a chefs kitchen Category
Me and Larry Langosta
Posted in a chefs kitchen, Chef, My Work, Wilbur Cox Jr. with tags Baltimore, chef selfie, chefs, chefs of wordpress, Lobster, Maryland on March 6, 2016 by wilburcoxjrElysian Fields Lamb Trio
Posted in a chefs kitchen, bacon, charcuterie, Chef, farm, Herbs, Lamb, My Work, smoke, Wilbur Cox Jr. with tags Baltimore, cooking, Elysian Fields Lamb, farm raised, gastronomy, lamb trio, Maryland on February 23, 2016 by wilburcoxjr
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 broccoli, caviar, chefs, extruded pasta, octopus, pasta, plancha, shellfish broth, sous vide, squid ink macaroni, trout roe on February 4, 2016 by wilburcoxjr
Black ink macaroni made with our extruder
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 broiler, flat top, Montague, plancha, the elkridge club on January 20, 2016 by wilburcoxjrMontague Broiler plancha aka the beast, amazing piece of equipment at The Elkridge Club
The Dry Aging Room
Posted in a chefs kitchen, beef, charcuterie, Chef, Equipment, farm, Fermented, Lamb, My Work, Wilbur Cox Jr. with tags carnivore, creekstone Farms, dry aged, elysian fields, meat on January 6, 2016 by wilburcoxjr
The Wall Of Retired Knives
Posted in a chefs kitchen, Chef, Equipment, My Work, Tools, Wilbur Cox Jr. with tags a chef at home, chef art, decor, home decorating, knife wall, knives, modern art, old knives, old tools on November 4, 2015 by wilburcoxjrModern decor for two postmodern chefs. Me and @bmoremelloyello making some upgrades at the compound
Foie Gras
Posted in a chefs kitchen, Chef, duck, farm, Fermented, foie gras, foraged, fruit, mushrooms, My Work, Offal, pickled fruit, Wilbur Cox Jr. with tags duck liver, foie gras, hens of woods mushrooms, pickles, tamarind, wild mushrooms on October 22, 2015 by wilburcoxjrWild hens of woods mushrooms, pickled peach/ginger/pearl onions, and tamarind
Fermented Sweet Potato Maple
Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags fermented, roots and tubers, Sweet potato, sweet potato maple, vegetables, vegetarian on October 22, 2015 by wilburcoxjrI have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster. when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple. Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender. Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes
New Tile
Posted in a chefs kitchen, Chef, chef rant, My Work with tags Baltimore, kitchen floor, Maryland, new tile on October 17, 2015 by wilburcoxjrThe old kitchen floor is no more, finally got real tile to work on
Sausages
Posted in a chefs kitchen, beef, charcuterie, Chef, chicken, farm, My Work, Offal, smoke, Tools with tags chicken and pear sausage, housemade charcuterie, Sausage, smoked short rib sausage on October 17, 2015 by wilburcoxjrSmoked short rib bratwurst
Chicken and pear sausage
