Use a peeler to shave the frozen foie gras over the top of the plate. Whisk together one part vinegar and 3 parts nut oil and olive oil combined, chopped shallots and copped tarragon to make a vinaigrette. Arrange the chicory leaves and pickled onions around the bread. Drape the slices of lardo over the bread. Toast the bread and cut into sticks.Īrrange the bread sticks on a serving plate. Season the slice of bread with olive oil, salt and oregano. Season the sliced mushrooms with olive oil, oregano, salt and pepper, and grill the slices. Reduce heat, add the egg and poach gently, about 3 minutes.
3 slices Lardo di Colonnata (Tuscan-style cured pork fat)īring the red wine to a boil in a saucepan. Sea Salt and freshly ground Black Pepper. Arrange the mussels in broth around halibut, arrange nasturtium leaves in between mussels, garnish top of halibut with assorted violas and sunchoke chips.Ĭhanin “Los Alamos” Chardonnay, Santa Barbara, California 2017 Place the Sunchoke Latke in the middle of bowl. Pour the Saffron Mussel Velouté in to the bottom of a large deep bowl. In a mixing bowl add the sunchokes, eggs, nutmeg, salt and pepper to the incorporate.Īdd enough flour so that the latkes will hold together.įorm rectangle cakes approximately the same size as the halibut portions and sear in olive oil until golden brown. Squeeze out any liquid in the sunchokes and onion with a kitchen towel. Grate the sunchokes and onions on cheese grater. Heat oil to 320 ℉ and fry sunchokes until golden brown and crispy. Slice the sunchokes on mandolin 1/16 inch thick. Strain the velouté through a chinois and keep warm. Make a roux with butter and flour and thicken the mussel velouté. Return the broth to the stove and bring to a boil. Remove the mussels from the broth and pull the mussels from the shell. Steam Mussels until they just open up and remove from heat. Sauté shallots in olive oil over medium heat.Īdd white wine, water, and saffron threads.īring to a boil and add mussels then cover. Remove from vacuum bag and flash in 400 ℉ oven for 3 minutes Place halibut in vacuum seal bag with lemon slices, thyme, and extra virgin olive oil. Season halibut with salt and white pepper. 24 Nasturtium Leaves (The Chef’s Garden). 4 large Sunchokes (peeled and sliced 1/16th inch thick). 
Flour to hold together (approximately 2-3 cups).
8 ounces Good Quality Extra Virgin Olive Oil.Paired by Steve Pinheiro, Restaurant Manager at The Creek Club. Shave the truffles over the top and balance on top of the beef. Place the pave on the plate, top with about 3 ounces of the steak Tartare. Gently mix all ingredients, puree in a Robot Coupe, and push through a tamis. Pre-heat a Teflon pan and add enough duck fat to cover the bottom. Press with another pan to cool overnight.Ĭut into desire portions approximately 3” X 1”. Top with parchment paper then cover with foil and bake at 300° F until tender through. Layer the potatoes while gently seasoning with salt, pepper, and parmesan cheese on each layer. Shave the potatoes as fine as possible on a Japanese mandolin. Small dice the tenderloin and reserve over a bowl of ice.Ĭombine all of the remaining ingredients and gently fold together. 2 sprigs Fresh Thyme (picked and rough chopped).
0 kommentar(er)
