Archive for the fruit Category

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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Elysian Fields Lamb Saddle 4 ways

Posted in Avant Garde, bacon, Chef, farm, fruit, garnish, Lamb, My Work, smoke, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Bacon wrapped tenderloin, sous vide loin, house made lamb bacon jam, smoked lamb bacon powder, kabotcha squash and citrus

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Beet Ravioli

Posted in cheese, Chef, Edible Flowers, farm, fruit, garnish, Herbs, My Work, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , on February 6, 2016 by wilburcoxjr

Pears, charlottetown farms goat cheese, carrot and beet reduction, walnuts

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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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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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