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Old 08-16-2008, 10:35 AM   #31
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Originally Posted by ironchef View Post
Couldn't resist huh? One day, you guys will actually taste a dish with foam and you will become a believer!
I'm a believer now I can assure you!!! And no, I couldn't resist At least I don't call it what GB does I know you posted somewhere here on the basics of foam - I'll have to go search. The son of some friends of ours is "making his mark" in Savannah - he is one talented kid when it comes to cooking. I believe you two would blow the doors off ANYPLACE!


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Old 08-29-2008, 04:04 AM   #32
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Wowzers... that looks amazing. I'm impressed that you came up with such a unique dish using salmon. Salmon is so overdone. It's hard to find anything new and different w/ it any more. We RARELY do salmon at the restaurant I am at. It's funny though because we'll get the odd person in who will ask us what we do in terms of salmon and I'm just like, "Uhm... well... we don't, usually." and they look at me like I am insane because we don't feature it or have it on the menu most days.

For me, I much prefer a nice piece of halibut to salmon any day!!! But I think I'd make an exception with this dish, IC. Seriously. It looks awesome.


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Old 09-10-2008, 10:42 AM   #33
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Originally Posted by ironchef View Post
Like I've mentioned in a few other threads, I'm going to be starting at a new restaurant in about a week. Tonight was my last night at the restaurant where I've been working at for the past year and a half. Eventually my goal is to hopefully open up my own place, a small (maybe 30-40 seat) restaurant focusing on seasonal, modern and contemporary food, with some molecular gastronomy thrown in. Ideally I'd like to do just different tasting menus. But that's several years down the road at least.

I wanted to bring in some halibut or Chilean sea bass but we couldn't get it for today, so I settled on salmon. LOL I guess it's fitting since I've made so many **** specials with salmon. I used the same dish that I did last week with the horseradish and panko crust, and the whole grain mustard beurre blanc. I did something different with the vegetables. I rendered down some applewood smoked lardons, then sauteed diced onion, minced garlic, fresh corn, and diced shiitake mushrooms. I then added some butter, salt, smoked paprika, and cayenne, then panned it out and chilled it. To order, it was heated and some finely diced baby bok choy was added in until just wilted. Since it was my last special, it wouldn't be complete without a foam, so I made one with a late harvest riesling. The sweetness of the foam went really well with the acidity from the horseradish and the whole grain mustard. The dish I made last week was good, but I wanted to add more sweetness to it somehow. At the next restaurant I'm going to be working at, I don't think we're going to really be able to run specials, so this might be the last one that you'll be seeing from me for awhile. So bon appetit until the next time:

Pan Roasted Horseradish Crusted King Salmon
Applewood Smoked Lardons, Sweet Corn, Shiitake Mushrooms, Baby Bok Choy, Potato Puree, Whole Grain Mustard Beurre Blanc, Sweet Rielsing Emulsion

IC, that couldn't be more tempting

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