Archive for Elysian Fields Lamb

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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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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Pennsylvania Trio Terrine

Posted in bacon, charcuterie, Chef, chicken, farm, Lamb, My Work, Wilbur Cox Jr. with tags , , , , , , on December 4, 2015 by wilburcoxjr

Elysian Fields Lamb, Murrey’s Farm Chicken and Leidy’s Bacon

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Elysian Fields Lamb Saddle

Posted in bacon, braise, Chef, Equipment, fruit, jams and jellies, Lamb, mushrooms, My Work with tags , , , , on December 25, 2014 by wilburcoxjr

Tenderloin

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Wrapped in bacon and sous vide for 1 hour at 132 degrees

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Fat on the loin was crisped, bacon was rendered as well.  Served with parsnip puree, winter jams (gooseberry, lemon, kumquat) and pickled chanterelles.  We also served it with a piece of braised and pressed lamb neck.

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