PHOTO GALLERY








Comments

Post a Comment

Popular posts from this blog

Monkfish Fabrication

Image
Monkfish   This might by far be the ugliest fish in the ocean, a monkfish is a bottom feeder fish that can eat just about everything in the ocean.  When they eat their mouths open twice as wide, as well as their stomachs to consume other fish that are up to two times their size.  The monkfish is related to the sting ray and some sharks.  These fish can grow up to 70 pounds, and the younger or smaller the fish the sweeter the meat.  The ones we eat are typically 20-30 pounds.  It's hard to get these fish, especially whole, it's much more common to buy them already filleted.   K nown for its huge head and mouth, its tight, meaty white flesh is often compared to lobster meat, it's also known as the poor mans lobster.  It's commonly used in French cuisine, but it has only recently become popular in America.  In taste and texture comparison, it's similar to;   snapper, sea bass, halibut, mahi-mahi or sea scallops.  ...
Read more

French Vanilla Ice Cream

Image
French Vanilla Ice Cream: 170g. Milk 170g. Heavy Cream 85g. Granulated Sugar ½ bean Vanilla Bean 50g. Egg Yolks Method of Procedure: Prepare an ice-water bath. Combine milk, cream,½ the sugar and vanilla in a saucepot.  Scald. In a separate bowl, whisk egg yolks and half the sugar.  Temper with the scalded mixture.  Pour the entire mixture into the saucepot and cook until nappe.  (175-178F) Stir constantly.   Pour the mixture into a bowl and cool down in the ice water bath.   Cool according to safety regulations. Churn and freeze to 20% overrun. Freeze in the blast chiller, and store it in the freezer.   HACCP NOTE: When making ice cream it’s important to follow a HACCP plan to ensure proper food safety.  Ice cream is a ready-to-eat,  'potentially hazardous' food.  This means that it is more susceptible to support the growth of pathogenic bacteria related to food...
Read more

Pomodoro Sauce

Image
Pomodoro Sauce For those of you who are unaware, Pomodoro sauce is a type of red sauce.  The difference between a marinara sauce and a Pomodoro sauce is that a marinara has a liquid consistency with bigger chunks, while a Pomodoro is thick and smooth.  I originally made this recipe to go with my goat cheese balls for my Pop-Up.  You can check out my  full Pop-Up menu on my blog.  Everybody raved about how good this sauce was.  It's sweet on the tip of your tongue, you can taste the freshness in the herbs and then it has a spicy kick at the end.  The sweet and spice have a perfect balance!  Onto the recipe; Ingredients:  400 g Tomato, concasse, diced  77 g Onion, rough chopped 12 g Garlic, minced 4 g Oregano, minced 4 g Thyme, minced 4 g salt (more to taste) 35 g sugar (more to taste) 1 bay leaf, remove at the end .5 g crushed red pepper Tomato paste to thicken, about 3 tablespoons 15 g basil infused cold pressed o...
Read more

Chocolate Lovers Dream

Image
Extreme Chocolate Cake I live in a house of chocolate lovers, we firmly believe there is no such thing as too much chocolate.  So when my moms birthday rolled around and she said she wanted a chocolate cake with chocolate frosting.  What else is there to do but to take it to the absolute extreme.  And now we're here; the  Extreme Chocolate Lovers Cake. I'm not going to post the whole recipe I used for this cake.  You can simply use your favorite chocolate cake mix for this.  A tip: Anytime you're making chocolate cake if the recipe calls for water replace it with coffee.  Coffee brings out the chocolaty flavor.  This won't make the cake taste like coffee, just enhance the other flavors.  You can also add a shot of Kahlua into any chocolate cake for the same results.   So go ahead and make your favorite chocolate cake recipe and allow the cakes to cool, and then frost them.  I used a basic chocolate ...
Read more