Search results

Been super busy with work so I haven't posted a food pic in awhile. Finally got a new camera though. This dish was meant to capture the pure essence of lobster. The lobster was slow poached in butter, the sauce is a butter that was infused with lobster bodies and then clarified, and the foam was...

Sad and unfortunate for the worker(s), pathetic describing the people involved: Wal-Mart worker dies after shoppers knock him down - Yahoo! News

My daughter loves this dish. It's pretty much an Americanized Italian dish, not even close to a traditional Bolognese, but it's pretty fast to make with no frills. It's something that I know I can make and there will be no complaints :dry: This recipe is enough for roughly one, 1 lb. bag of...

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)...

It's almost 2:30am, why the hell am I still up? The color came out crappy, but that's the way it is when you use a camera phone. Three more days at the restaurant that I'm currently at, so might as well make some special and have some fun. I got this idea from one of Gary Danko's signature...

I usually do specials with seafood, partly because I like to eat it and also because it's shelf life is shorter than other types of proteins. Today though, I wanted to do a lamb special. For this dish, I took the entire loin off the rib bones except for one at the end. After pan searing the loin...

I should've taken a picture of it before I cooked it--maybe I'll do it today at work--but we got these huge diver scallops in the other day. They were labeled as U-10s but they were more like U-6s. Each scallop was like 3-4 oz each. Here's a picture of the already cooked scallop that I also...

So today I was playing around with a recipe for Piperade sauce. Piperade is a Basque style tomato and pepper based sauce, with many different versions out there. It can also refer to an egg based dish as well. The recipe I got was: Spanish Onion Green Bell Pepper Garlic Tomato Chili Flakes...

Took this pic at The Contemporary Museum of Art.

Was bored today at work so decided to take some pics of some of the proteins that I have to fab at work. There were some posts recently about buying whole loins and portioning them out at home to save money or to get the best possible product. It's a good skill to learn and to practice. Here is...

Does anyone else here get frequent migraines? I usually have headaches 1-3 times a week. Don't know if they are caffeine or fatigue based but I sure do go through a lot of Excedrin and ibuprofein.

So I actually did a special other than scallops. We had some osso bucco cut lamb shanks in the freezer the so I defrosted those the other day and braised them. I was going to just do a duo but I decided to be industrious. It always bit me in the butt because we were busy and this dish was kind...

I was really happy with this dish. All of the flavors really, really worked well together. We had kind of a busy Friday night and I ended up selling I think 11 or 12 of these. At one point during the rush I had I think 7 or 8 on order sandwiched between 8 or 9 entree tickets. That was fun. With...

I love living five minutes from the beach and five minutes from work. It means I can fit more things into my hectic schedule without the need to factor in things like commute time. Other than cooking, surfing is one of my passions. Now if only my friend could take better pictures.

Some things in life are just so perfect. Close parking stalls. Sunny days. No wait in the check-out line. And foie gras. No superlatives are needed to describe foie gras. The only bad thing about it is when it's all gone. Pan Seared Rougié Foie Gras Crispy Brioche, Spicy Grape and Walnut...

You can check it out here.

A left-handed Masanobu 10.5" VG-10 slicer: Vist this website for a great selection of Japanese-style knives to purchase online

I normally don't run specials with raw scallops since they hardly sell, but we get some really good quality scallops as shown here. Raw fish, beef, and oysters always sell, but scallops don't move very well for some reason. Maybe it's because most people never tried it. Well, whatever the...

Scallops are one of my favorite foods, and it's obvious from my posts that I like to work with them a lot. Here are the scallops that we use in the restaurant. These are true dayboat scallops and the ones I love to sear and serve rare to medium rare to capture their sweet flavor. You can read...

Had to laugh when I saw this. Now, at least when you blow someone up, you won't feel as bad about polluting the earth! Whew, what a relief! Environmentally Friendly Bombs Planned - Yahoo! News

I don't bake. The last time I baked something that was meant to be eaten as dessert was in culinary school, about eight years ago. My 3 1/2 year old daughter called me out. She wanted cake for dessert. I told her that I don't bake cakes. She says that mommy knows how to bake cakes :glare:. Ok, a...

I love making sauces. I think sauce making is a skill that really seperates certain cooks from others. One of the dishes on our menu is Roasted Shelton Farms Free-Range Chicken. We debone the chicken, make a roulade out of the meat, then sear, baste, and roast it. The sauce is a chicken demi...

Just like the title of the thread says: What are foods you want to try, but have never gotten the opportunity to do so? For those who HAVE tried food on other people's lists, please share your opinions on how they taste, how you like them prepared, etc. I'll start my list: Fugu North...

Lots of interesting flavors in this dish, but everything came together quite well. I started out with the corn and celery root salad and then tried to figure out what else would go together with those flavors. I knew the salmon and the salad would work, but just that alone would've been a little...

We made some basil caviar the other night to use for an amuse bouche. The caviar consisted of basil puree, salt, and sodium alginate which was dispensed into a calcium chloride solution. The rest of the amuse consisted of vine ripened tomato, artisanal goat cheese, aged balsamic vinegar, and...