Archive for the confit 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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Norwegian Halibut

Posted in Chef, confit, fish, foraged, Halibut, mushrooms, My Work, Tools, vegetables, Wilbur Cox Jr. with tags , , , , , , , , on February 6, 2016 by wilburcoxjr

Red cabbage confit, kabotcha squash, real black truffle vinaigrette, red cabbage emulsion, mushroom dust

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Pigeon

Posted in Chef, confit, foraged, garnish, Herbs, mushrooms, My Work, Offal, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on February 6, 2016 by wilburcoxjr

Sous vide and rendered breast, pigeon riellete, kabotcha squash, pickled hedgehog mushroom, porotbello crisps, fried sage, winter black trufffles, pigeon jus, mushroom powder

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MD Striped Bass & NJ Scallop

Posted in Chef, confit, fish, foraged, mushrooms, My Work, scallops, striped bass, vegetables, Wilbur Cox Jr. with tags , , , , , , , on February 6, 2016 by wilburcoxjr

Sweet potato Gnocchi, Confit Turnips, Pickled Hedgehog Mushrooms, Sweet Potato maple

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Skate Wing

Posted in Chef, confit, fish, fruit, Herbs, My Work, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , on January 20, 2016 by wilburcoxjr

Fennel 3 ways, citrus 3 ways, kalamata puree

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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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