Smoked eggplant puree, crispy lamb bacon, pear-rosemary jam, confit artichoke, lamb jus
Archive for the bacon Category
Elysian Fields Lamb Saddle
Posted in bacon, charcuterie, Chef, confit, jams and jellies, Lamb, My Work, vegetables, Wilbur Cox Jr. with tags Baltimore, carnivore, chefs of wordpress, confit artichoke, cooking, eggplant, Elysian Fields Lamb, gastronomy, Maryland, meat, pear-rosemary jam, vegetables on March 6, 2016 by wilburcoxjrMassachusetts Scallops
Posted in bacon, braise, charcuterie, Chef, confit, farm, fruit, mushrooms, My Work, scallops, smoke, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags Baltimore, chefs, chefs of wordpress, cooking, farm, gastronomy, Maryland, Mushroom, pickled beech mushrooms, Pork Belly, scallos, seafood, smoked, smoked raisin, surf and turf on March 6, 2016 by wilburcoxjrSmoked leidy’s pork belly, soubise, smoked raisin, pickled beech mushrooms, brussel leaves
Elysian Fields Lamb Saddle 4 ways
Posted in Avant Garde, bacon, Chef, farm, fruit, garnish, Lamb, My Work, smoke, Wilbur Cox Jr. with tags Baltimore, chefs of wordpress, citrus, cooking, elysian fields, farm raised, gastronomy, Kabotcha squash, lamb, Lamb bacon, lamb saddle, lamb tenderloin, Maryland, smoked bacon powder on March 6, 2016 by wilburcoxjrBacon wrapped tenderloin, sous vide loin, house made lamb bacon jam, smoked lamb bacon powder, kabotcha squash and citrus
Elysian 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
Norwegian 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
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 confit artichoke, Elysian Fields Lamb Loin, foie gras, pear-rosemary jam, soubise on January 12, 2016 by wilburcoxjrCooked 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.
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 elysian fields, gnocchi parisienne, lamb, lamb tenderloin, pear-rosemary jam, sous vide, transglutaminase on January 12, 2016 by wilburcoxjrWhenever 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.
