Archive for the charcuterie Category

Elysian Fields Lamb Saddle

Posted in bacon, charcuterie, Chef, confit, jams and jellies, Lamb, My Work, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Smoked eggplant puree, crispy lamb bacon, pear-rosemary jam, confit artichoke, lamb jus

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Massachusetts Scallops

Posted in bacon, braise, charcuterie, Chef, confit, farm, fruit, mushrooms, My Work, scallops, smoke, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Smoked leidy’s pork belly, soubise, smoked raisin, pickled beech mushrooms, brussel leaves

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Veal “meatloaf”

Posted in beef, charcuterie, Chef, farm, Herbs, My Work, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Iowa prosciutto wrapped veal meatloaf, pomme dauphine, romanesco, sauce perigord, Sorrell

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Elysian Fields Lamb Trio

Posted in a chefs kitchen, bacon, charcuterie, Chef, farm, Herbs, Lamb, My Work, smoke, Wilbur Cox Jr. with tags , , , , , , on February 23, 2016 by wilburcoxjr

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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 , , , , , , , , , on February 6, 2016 by wilburcoxjr

Sweet potato dumplings, leeks, peruvian bay scallops, crispy house made lamb bacon, truffle powder, smoked bacon dashi

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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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