Elephant Garlic Chips
It’s a bold statement but I’m sure garlic is my favorite ingredient. Here we have versatile garlic chips that work wonderfully with meats, fish, poultry, and vegetables. Blanching the sliced garlic in fresh milk and sugar helps to remove the aggressive heat from the garlic. You can substitute regular garlic but I prefer the elephant garlic for the dramatic size. INGREDIENTS: 8 Heads Elephant Garlic 3-4gal Whole Milk 3qrts Granulated Sugar Sea Salt Granulated Sugar DIRECTI
Black Truffle Barded Halibut With Creamed Truffle Corn & Roasted Piquillo Sauce
Here we have a very special ingredient, the succulent halibut cheek. It is further enhanced by barding (or studding) with batons of perigord black truffle and slow poached in duck fat. By folding in black truffle butter to the already decadent sweet corn we create an almost creamy risotto. We round out the dish with a smoky piquillo pepper and sweet and sour summer truffle relish. And of course we finish the dish with shaved perigord black truffle for extra truffle aroma
Olive Oil Poached Artic Cod With Spring Vegetable Fricassee, Ramps, Lemon Chips, & Vanilla Passi
Olive oil poaching the cod adds to the lush and meaty texture of the fish. Here we showcase spring with a myriad of vegetables with shots of acid coming from the pickled ramp and heat from the mustard oil. Hints of vanilla bring out the sweetness of the passion fruit finished with a crisp and tart lemon chip. INGREDIENTS: Artic Cod 1.5# Extra Virgin Olive Oil 2 qt. English peas (shucked) 1 cup Asparagus (cut into coins) .5 cup Fava beans (shucked) .5 cup Spring onion 4
