chorizo bouillon, manchego, sherry, egg yolk, cuttlefish a variation of the dish posted on 10.29, in the works for the mccrady's dinner...
11.21.2008
10.29.2008
10.05.2008
9.24.2008
salmon & pickled oyster
salmon & pickled oyster with touches of smokeHungarian cherry pepper, bacon, bonito, charcoal
First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....
9.09.2008
8.29.2008
8.26.2008
5.28.2008
3.30.2008
3.22.2008
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