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Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Dandelions and Lemon-Thyme Vinaigrette

2014-06-23T23:40:00.002-04:00

Summer is finally here and with it come the light, fresh flavors of the season. This salad was served during a seven course dinner and was paired with a chardonnay.

Beets are one of my favorite ingredients to work with and they are one of the most useful vegetables in existence. Beets (as they are commonly referred to, although they are the taproot of the beet plant) are used for the production of liquid food coloring, for coloring tomato paste, for table sugar, as well as improving the quality of road salt, among other uses. Beets are also loaded with vitamins and minerals which have been shown to lower blood pressure and to increase blood flow. In fact, one study showed that distance runners performed 5% better after consuming baked beets.

As a cook, I enjoy using beets for their mellow, sweet, earthy flavor which serves well as the basis for salads and contrasts nicely against tart vinaigrettes. It is a perfect flavor to use early in a multi-course meal while building flavors slowly towards a crescendo with the entree.

The beets for this dish were roasted and peeled, then sliced thinly and layered before being cut into rounds. On the plate, they were dressed with a few drops of the vinaigrette, along with a few flecks of coarse sea salt and a grind of fresh black pepper. The salad was comprised of baby greens from Lucky Leaf Garden and dandelions from Small City Farm. Goat cheese was blended in the Pacojet with candied ginger to add some richness and creaminess to cut the tartness of the vinaigrette, and salted almonds rounded out the flavors and added some needed texture to the dish.

The "natural" presentation of this dish is reflective of the current trend towards whole foods and simpler presentations. It seems our industry has, in the past couple years, made a radical shift from the complexity of "molecular gastronomy" towards simple, clean and more approachable cuisine. While the most valuable lessons learned from the years of trying to get foams to hold for hours during service will stay with us, I think that we have moved on and gained a greater appreciation for nature in it's purest form. In the most frequented restaurants across America, "airs" and synthetic caviars have fallen away in favor of traditional charcuterie and descriptors which include season and names of local farms. Consumers have gained a new awareness and appreciation for what they are putting into their bodies and feeding their children. Our restaurant-going society is seemingly edging closer to the French's philosophy of "Terroir", an appreciation of the complete natural environment in which ingredients are produced. As a result, naturally appealing ingredients are being left whole and recognizable, as is the case with the flowers on this salad.

Using flowers as an ingredient is certainly not a new concept, but it has recently gained popularity. There was a dialogue recently with some chefs whose opinions I respect regarding the value and intent of utilizing edible flowers when plating. Although flowers are the current "agent provocateur" of the conversation, I think the discussion was, and has always been, about creating dishes to achieve a desired aesthetic rather than for practical value. My views on this have evolved over the years as I've (hopefully) grown as a cook and as a chef.

Essentially, I don't feel there is anything wrong with creating a dish in pursuit of an aesthetic, just as long it makes sense in the context of a menu and sound fundamentals are observed. For example, the flowers on this dish taste earthy, pungent and slightly bitter; as such, they were balanced with the acidity of the vinaigrette, the sweetness of the beets and candied ginger, and the richness of the goat cheese.

My goal is always to capture the guests' attention with the presentation of the plate and then to keep the guest engaged by presenting various textures, temperatures and flavors. Whether used as a garnish or as the focal point for a desired aesthetic, these edible flowers are a welcome addition to the "toolbox" and help communicate to our guests that we use fresh seasonal product.

Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

2014-03-23T11:21:00.001-04:00

Venison, or deer meat, has enjoyed a rise in popularity lately as the cost of beef rises and a growing demographic of health-conscious consumers seek out lower-fat options. Venison has a deep, rich flavor which can be similar to beef, though it can sometimes have a "gamey" note and even more tender cuts can be tough comparable to beef or pork. Both of these characteristics can be overcome with proper handling, though.

For this dish we prepared the venison sous vide, allowing it to cook at 137 degrees Fahrenheit for 1.5 hours to allow connective tissues to slowly break down without the risk of over cooking. The loins were cooked whole and then chilled, then portioned once cooled. When we were ready to serve the dish the individual medallions were seared on high heat, then seasoned with the espresso and cacao nib rub. Applying the rub before searing will cause the rub to burn and create an unpleasant, bitter flavor.

On the subject of game, last week I was privileged to spend some time with an authority on the subject. Chef Dan Hugelier has spent over fifty years in professional kitchens, is a Certified Master Chef, and was a member of the only Culinary Olympic team in history to gold medal in hot food three times consecutively. Chef Hugelier has created a great retail line of spice blends called "Wild Season". Wild Season will soon become a staple in our kitchen, and you can visit Chef Hugelier's shop here if you would like to bring some of his experience to your own kitchen.

Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

2014-02-24T09:23:00.001-05:00

This dish has some of my favorite flavor profiles and I've enjoyed letting it evolve over the past few years.

This preparation includes a roulade of duck breast with the skin removed, which has been filled with dried cranberries, raisins and candied pecans. The spaghetti squash was roasted and tossed with bacon, mirepoix, butter and seasoned with kosher salt and ground white pepper. Idaho potatoes were cut into tubes, then blanched and filled with a roasted pear-potato puree. A dried pear chip offered texture and additional sweetness. The demi was prepared with fortified veal stock, and flavored with thyme, roasted shallots and cherries.

The roulade was prepared by removing the skin from the duck breast before butterflying. A light dusting of Activa RM was applied to help the roulade bond tightly. A small line of dried fruit and chopped candied pecans (see previous post) were placed across the butterflied breast. It was then rolled tightly into a cylinder using plastic wrap and air bubbles were removed with a sausage poker. The roulade was allowed to sit for five hours to allow the Activa to fully bond before cooking sous vide at 137 degrees Fahrenheit for two hours.

This dish was paired with a Penfolds Grange Shiraz from 1992, an excellent (and now rare) example of the varietal which Robert Parker awarded 98 points.

36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

2014-01-19T12:39:00.000-05:00

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised. The biggest challenge in using them has always been trying to give them a refined presentation. Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance.

The interesting thing about preparing this product sous vide is that you can use such a low temperature that the ribs will still have a great pink color despite the cook time. These ribs cooked for 36 hours at a temperature of 132 degrees Fahrenheit. The next time I prepare this, I will definitely cook the ribs at a higher temperature, probably around 137 degrees Fahrenheit. While the flavor was great this time, the temperature was so low that the connective tissue didn't fully break down and the texture was inconsistent throughout the batch.

The full preparation took several days. First, the ribs were seasoned liberally with kosher salt, freshly ground black pepper, rosemary and garlic powder. They were then wrapped into a cylinder in plastic wrap, then cooked sous vide for 36 hours at 132 degrees Fahrenheit. The ribs were then chilled in an ice bath before being cold smoked with hickory. They were then portioned, seared, and placed back into a cryovac bag with veal stock. On the day of the dinner, they went back into the water bath at 132 degrees for around eight hours, until time for plate up.

Brussels Sprouts and Candied Pecans

2013-12-30T15:38:00.002-05:00

The holiday season is upon us and with it comes many opportunities for entertaining. This time of the year, however, we tend to have fewer choices of fresh vegetables to use for side dishes. One of my favorites is the often-maligned Brussels sprout.

Brussels sprouts can be a very polarizing vegetable, usually because most folks were first introduced to an overcooked, mushy form of it prepared by their mothers or grandmothers. Prepared correctly, however, Brussels sprouts can be a delicious and nutritious addition to any holiday menu.

Brussels sprouts are packed with glucosinolates, which are organic compounds that contain sulfur and nitrogen. Glucosinolates have been shown to help prevent certain types of cancers and lower blood pressure; however, if cooked too long then glucosinolates can take on the flavor of rotten eggs. It makes sense, then, to gently saute our Brussels sprouts to coax out their earthy, nutty flavor rather than boil them into submission.

One of my favorite recipes for this vegetable that I’ve found is Sauteed Brussels Sprouts with Candied Pecans and Cranberries. The first time I had this dish was when my wife, Leah, made it several years ago for Thanksgiving. I’ve since used it many times, especially in the months leading up to Christmas. It goes extremely well with the deep rich flavors of beef, pork or roasted poultry such as turkey.

The varied flavors and textures of this dish make almost every bite unique and delicious, holding your attention and entertaining you until it is finished.

Sauteed Brussels Sprouts with Candied Pecans and Cranberries:

Yield: 8 servings
Preparation Time: 25 minutes

Ingredients:
1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces candied pecans, chopped (recipe follows)
2 ounces of smoked bacon, julienned
¼ teaspoon kosher salt
¼ teaspoon freshly ground and toasted black pepper
4 ounces chopped dried cranberries
¼ cup red wine vinegar

Preparation:

Using a food processor or a sharp kitchen knife, slice the Brussels sprouts very thinly.
Place a large sauté pan over medium-high heat and add the bacon to the pan. Use a spatula to stir the bacon while the fat renders. Let the bacon cook until almost crispy.
Add the sliced Brussels sprouts to the pan and toss (or stir with a spatula) until coated with bacon fat. Continue stirring the Brussels sprouts until their color has brightened and they become tender, approximately five minutes.
Add the red wine vinegar to the pan and let it reduce, approximately one minute.
Season with salt and pepper to taste.
Remove the pan from the heat, and then add the cranberries and chopped pecans. Toss and serve.

One of the ingredients of the above dish is candied pecans, which is another one of my holiday favorites. These candied pecans are multi-functional: Use them to top sweet potato casseroles, serve with ice cream, leave them in a bowl as a bar snack, or bag them up as a great holiday gift for your neighbors.

Candied Pecans:

Yield: 2 lbs
Preparation Time: 40 minutes

Ingredients:
1 ½ pounds of pecan halves
4 ounces dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon ground coriander seed
1 teaspoon ground cardamom
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
2 egg whites

Preparation:

Whip egg whites until frothy, then toss pecans in whipped egg whites and let any excess drain off in a colander.
Combine dark brown sugar, cinnamon, allspice, ginger, coriander seed, cardamom, kosher salt and cayenne pepper. Toss pecans with this spice mix until thoroughly coated.
Apply non-stick spray to a cookie sheet, then lay coated pecans in a single layer on the cookie sheet.
Bake pecans in a pre-heated oven at 300 degrees for approximately 30 minutes, until the pecans are toasted and dry. Every ten minutes, use a spatula to gently move the pecans around on the sheet tray to promote even cooking.

This article originally appeared in the December 2013 issue of "Inside Myers Park" magazine. Article and photos by Scott Craig

Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

2013-11-17T11:22:00.002-05:00

For this dish, Prime CAB (Certified Angus Beef) Tenderloin was served with a sweet onion ash, which gave the beef a slightly sweet and smoky flavor all the way through. The ash mixture was prepared by placing a large dice of yellow onion in a cast iron skillet and leaving it in the 1600 degree broiler for about 1/2 hour, until all moisture was cooked out and nothing remained but cinders. The ash was mixed in a blender with honey powder, dried rosemary, kosher salt, toasted black pepper and Activa RM. Cold water was added to the dry mixture to make a heavy black paste, which was then painted onto the bisected beef tenderloin.

Once one side of both halves received a thorough, but thin coat, the halves were placed back together and the whole tenderloin was wrapped tightly into a cylinder with plastic wrap. The tenderloin was allowed to rest under refrigeration for five hours to allow time for the Activa to bond the proteins. The whole beef tenderloin was cooked sous vide at 137 degrees Fahrenheit for 2.5 hours, then chilled in an ice bath.

For service, the whole beef tenderloin received a hard sear and was finished in a convection oven at 325 degrees with a low fan to finish heating it through. The tenderloin was brushed with whole butter and then sliced. The individual portions were finished with coarse sea salt before serving.

Grilled Oysters with Apple-IPA Mignonette

2013-11-10T16:41:00.003-05:00

Grilled oysters are a dish that is widely enjoyed here in the Piedmont region in Autumn. For this preparation, Blue Point oysters were cleaned thoroughly in cold water with a brush before shucking. The oysters were then flashed in a 1600 degree oven just until they began to firm up.

The mignonette was prepared with a Highlands Brewery Kashmir IPA. Their India Pale Ale is brewed in Asheville, North Carolina, and is moderately malty with a great hop-forward flavor that is characteristic of the brew. Minced shallot and freshly ground black pepper were steeped with the ale before letting it chill and adding a brunoise of fresh green apple.

The oysters were served on a bed of rock salt with aromatics, and garnished with micro chard and amaranth from Lucky Leaf Gardens in Harrisburg, North Carolina.

Extending the Seasons

2013-10-21T18:22:00.000-04:00

As the summer draws to a close we say goodbye to all of the fresh, flavorful vegetables of fall and begin looking towards the deep, rich and often layered flavors of autumn and winter. If you’re not quite ready to relinquish your summer vegetables, then one of the best ways to preserve the flavors of summer during the upcoming chilly months is to pickle your fresh vegetables.

Pickling is a tradition that is said to be over 4,000 years old and it arose from the need to preserve vegetables before refrigeration was available. The goal of pickling is to preserve food product by storing it in a vinegar-based solution which inhibits the growth of bacteria. Most recipes require the use of pickling spices which include mustard seed, cloves, garlic and cinnamon, all of which are also known to further inhibit the growth of bacteria.

One of the added benefits of pickling vegetables is that it makes the already vitamin- and mineral-rich vegetables even better for you, as the pickling process adds Vitamin B to the pickled vegetables.

Pickled Vegetables:

Yield: 1 qt.

Preparation time: 30 minutes

2 pounds Fresh vegetables, such as cucumbers, carrots, celery, cauliflower, red peppers, jalapenos, or pearl onions

2 ¼ cup Water

½ cup Apple cider vinegar

¼ cup Granulated white sugar

1 ½ teaspoons Sea salt

1 teaspoon Pickling spices

1 teaspoon Whole black peppercorns

8 sprigs Fresh dill

½ teaspoon Crushed red pepper

In a sauce pan, combine water, vinegar, sea salt, sugar, pickling spice, peppercorns and crushed pepper. Bring to a simmer for five minutes.
While brine is simmering, wash and dry vegetables, then cut into ¾ slices or florets.
Allow the brine to completely cool after simmering, then pour the brine over the vegetables and fresh dill.
Cover the mixture with plastic wrap and refrigerate for three to four days before serving.

Enjoy your pickled summer vegetables as part of a healthy salad, include them in your little one’s lunch box, or simply leave them on the bar as a snack when entertaining.

Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

2013-09-23T08:23:00.001-04:00

This CAB Prime New York Strip was prepared the same way as the beef tenderloin in the previous post, with a coriander cure, hickory cold smoke and a long and low sous vide process.

The compressed potato came out beautiful and flavorful, and it was easily the fastest and least labor-intensive component on this dish.

For the compressed potato I began by dicing Idaho potato, purple Peruvian potato and sweet potato. The different varieties are boiled separately until just done, then placed in refrigeration until they are cool to the touch. I combined all the varieties of potato and mashed by hand, making sure to leave plenty of texture.

The mixture is then placed in a cryovac bag and compressed, then the potatoes are rolled completely flat in the bag using a rolling pin. The uniformly flat pouch of potato is then placed in refrigeration for several hours.

Once the pouch of potato cake has completely cooled, the pouch can be opened by cutting all sides of the pouch with kitchen shears, and gently removing the plastic from the potatoes. Any shape can be cut out of this potato sheet, and the potatoes can be re-heated by baking or sautéing.

Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

2013-09-02T10:20:00.000-04:00

Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it's nice to move back into the rich and complex flavors that smoking and braising offer.

This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef's Table last week. It features cured and smoked CAB Prime beef tenderloin, sweet and tart pickled mustard seeds, tender braised cabbage finished with crisp green apple, savory and slightly bitter rye, and a light and satisfying whipped horseradish cream. The flavor profile is reminiscent of a Reuben sandwich.

The beef tenderloin for this dish requires some time to prepare, but it has consistently been described as the best steak our diners have ever had. For this preparation I always use CAB Prime beef tenderloin, for it's superior marbling and the consistency of the sizing. I start by cold smoking the beef tenderloin with hickory for about twenty minutes, just long enough for the beef to pick up the scent of hickory but without it becoming too powerful. Then the beef tenderloin is seasoned with kosher salt, freshly ground black pepper, ground coriander, dry rosemary and granulated garlic. It is placed in cryovac and then cooked at 137 degrees Fahrenheit for 2.5 hours. It is placed in an ice bath immediately to stop the cooking process.

To serve, the tenderloin is seared quickly in a cast iron skillet in a 1,600 degree broiler to create the outer crust that most people are familiar with. The tenderloin is then sliced and finished with several flecks of coarsely ground sea salt.

Pork Belly: Braised Bacon, Crispy Pork Skins

2013-08-12T15:37:00.000-04:00

Recently we've been working with uncured pork belly in the kitchen a little more than usual, with some great results.

I start with cutting the pork belly down into several manageable pieces, then carefully remove the skin from the pork belly. I try to leave as much fat as possible on the belly, since that means there will be less to remove later from the skin and the fat is where a lot of the flavor is when you braise the belly.

I use the skin to make fried pork skins for our fine dining room's Butcher Board. The pork skins are boiled for two hours, then any remaining fat is removed from the skin. At this point the skin can be cut down into small strips, depending on the size that is desired of the finished product. Then the pork skin is placed into a dehydrator overnight, and will be very hard the next morning. The dehydrated skin can then be held for service, I usually just keep it in the freezer. The skin can be fried at 350 degrees until it completely puffs up and finishes bubbling, usually about three minutes. I season the pork skins with Southwest seasoning and kosher salt.

Crispy pork skins, pictured on the Antipasti Plate

For the braised pork belly I begin by producing bacon, which is an eight day process. A dry cure is applied to the pork belly, which consists of 45 grams of kosher salt, 22 grams of sugar, and 5 grams of pink salt. This cure recipe is taken from "Charcuterie" by Michael Ruhlman and Brian Polcyn. The belly can sit, covered, in the refrigerator for seven days with the cure on it. The belly should then be rinsed and sit uncovered in the refrigerator overnight so a pellicle can form. The pellicle is the tacky surface that forms on the outside of a product that allows it to better absorb the flavor of smoke. The next morning the pork belly is hot smoked with hickory at 150 degrees for about one hour. Make sure to keep an eye on the bacon so it doesn't get too dark... manage the smoke carefully and move the product as necessary so no areas will get over-smoked and have a bitter flavor.

Now that the belly has been cured, dried and smoked, it is officially bacon. From here, I braise the bacon at 300 degrees for five hours in chicken stock with onions, celery, carrots, thyme and rosemary. Cover the bacon no more than two-thirds of the way so the fat cap remains untouched by the braising liquid.

Once braised, the slab of braised bacon needs to be chilled before portioning. To re-heat, it can be seared on the range to crisp the fat cap and then finished in the oven. I've also had great results from deep frying the belly to order, which crisps the outside really well. If using the deep fryer, make sure not to over-fry the bacon, which would dry it out.

We Can Be Heroes

2013-07-02T19:33:00.001-04:00

Here on the blog I enjoy being able to work with lots of different food, but there are many out there who don't know when or how the next meal is coming. Please click on the link below to join DC Entertainment in the fight against hunger in Africa and do some real good for some real people.

Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables

2013-06-30T09:24:00.000-04:00

For this dish I used CAB (Certified Angus Beef) Prime tenderloin, which was cold smoked using hickory shavings with the Polyscience Smoking Gun. It was prepared sous vide with kosher salt, black pepper, garlic and rosemary and it was cooked for two hours at 137 degrees Fahrenheit. After it was cooked sous vide, it was finished in a cast iron skillet in a 1600 degree broiler. The steak was brushed with whole butter, then finished with coarse sea salt and fresh herbs.

The ragout was prepared using a barley mix from Indian Harvest and braised beef short rib prepared by Chef Hannah Yerby. Ragouts are stewed preparations which typically include meat and vegetables and are cooked over low heat for an extended amount of time. The term "ragouter" from French means to "revive the taste", referring to sauces that were classically used to dress pasta.

Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato

2013-06-24T10:12:00.000-04:00

The word "quiche" refers to an open-faced tartlet that is filled with a custard that is typically garnished with vegetables, meat or fish. Although "quiche" is typically identified with classical French cuisine, the dish originated in Germany and the word is a derivative of the German "Kuchen", which means cake.

When preparing quiche, I use a flaky pie dough that is molded in a pie tin then "blind baked" until the pie dough is partially cooked. Blind baking is the process of cooking a crust without the filling in order to strengthen it so it can ultimately hold a filling. When blind baking a crust, I place parchment paper into the pie tin on top of the crust, and weigh dough down with beans or rice. This is to prevent the crust from rising or bubbling.

For the quiche filling I use six eggs per quart of heavy cream and season with kosher salt, freshly ground white pepper and a pinch of nutmeg. It is baked at 350 degrees until completely set, usually around 25-35 minutes depending on the thickness, then chilled, sliced and reheated for service.

For this quiche I used my a favorite mold of mine, a four inch non-stick springform pan that was purchased from Sur la Table. The portion sizes are perfect for petit appetizers.

Octopus Terrine with Blood Orange, Cilantro-Lime Aioli, Crispy Rice Noodle

2013-06-09T10:37:00.000-04:00

Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

2013-05-19T09:51:00.000-04:00

This is a dish that was served at a Chef's Table last week and was very well received. It is based on a dish that I enjoyed at 5&10 in Athens, Georgia a couple weeks ago.

The bacon was prepared by braising a slab of apple wood smoked bacon in chicken stock for six hours at 250 degrees. After the bacon chilled, it was portioned and reheated gently for service.

The toasted cashew powder was produced by toasting cashews in the oven then blending in the food processor with tapioca maltodextrin. Maltodextrin was added incrementally until the desired consistency was reached, then the cashew powder was pushed through a sieve to remove any larger particles and to lighten the end product.

The grits were the real highlight of the dish. They were made with Anson Mills grits and were finished with a puree that was produced by Chef Hannah Yerby. Hannah made the red pepper puree with roasted red bell peppers, peppadew peppers, heavy cream, shallots and srirachi. The result was a sweet, creamy and slightly tart flavor that slowly builds heat on the back of the palate.

I have never been a fan of the "breakfast for dinner" concept but I would enjoy this dish anytime!

Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron

2013-04-14T10:45:00.003-04:00

Hanger Steak is one of my favorite cuts of meat because of its deep, robust flavor. The hanger steak is found in the diaphragm, attached to the last rib. It is sometimes seen on menus as a "bistro steak" and was commonly referred to as "butchers steak" since butchers would take them home for dinner before the cut rose in prominence.

This hanger steak is a product of Snake River Farms from their Wagyu program. Wagyu is a breed of cow that is genetically predispositioned to intense marbling and a high percentage of unsaturated fat. This hanger steak was cooked sous vide at 136 degrees Fahrenheit for two hours with kosher salt, black pepper, garlic, shallots and butter. Hanger steak has a texture similar to flank steak and benefits from the long, slow cooking of the sous vide process.

The beef short rib was braised, then chilled and diced. A ragout was prepared with the short rib, a reduction of the braising liquid, bacon and mirepoix. The ragout was thickened lightly with agar. The ragout was then chilled and then goat cheese and fresh rosemary was folded into it. One of the beneficial properties of agar is that it has a relatively high melting point, 140 degrees Fahrenheit. The chilled ragout was shaped into spheres then breaded and fried. The spheres hold their shape long enough for a crust to form in the fryer, the agar releases when hot and the ragout pours out of the sphere once cracked on the plate.

This week I will be traveling to Amarillo, Texas to visit the home of Certified Angus Beef. I've been using their product extensively for a couple years and I look forward to meeting the ranchers that are responsible for the product that I've been cooking and writing about so frequently.

Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce

2013-03-24T11:18:00.000-04:00

For this dish I prepared the sea bass sous vide, cooking it against a plexiglass backing in the bag to preserve the shape. The sea bass cooked at 140 degrees Fahrenheit for twenty minutes, then it was shocked in an ice bath to stop the cooking process.

When I butchered the sea bass I reserved the scrap, which was combined with fresh shallots, heavy whipping cream, kosher salt and freshly ground white pepper in an ice cold blender to create a mousse line. The mousseline was spread then thinly over the top of the lightly cooked and chilled fish.

For the potato "crust", Idaho potatoes were sliced very thinly and then rounds were punched out. I blanched the rounds quickly, let them cool down in the refrigeratory, then pressed them into the mousseline on the fish.

For service, the fish was pan seared until a nice golden crust formed, then it was placed in a 350 degree oven very quickly just to warm through.

The "Easter Egg" were given their name for obvious reasons. These radishes were cooked sous vide at 180 degrees for 45 minutes and were bagged with butter, shallots, fresh thyme, kosher salt and freshly ground white pepper.

Sea Scallop with Truffled Cauliflower Puree, Crispy Mushrooms, Bacon, Butter Poached Radish and Creamer Potatoes

2013-03-03T15:17:00.000-05:00

For this dish I used the "Twice Cooked Scallop" recipe from the "Ideas in Food" cookbook by Aki Komazawa and Alexander Talbot. The scallops were brined in a .05% salt water solution for ten minutes, then cooked sous vide at 122 degrees for thirty minutes before shocking in an ice bath. The scallops were fired to order in a smoking hot cast iron skillet.

The radishes were cooked sous vide as well, with butter, shallot, thyme, kosher salt and freshly ground white pepper joining it in the bag. They cooked at 180 degrees for 45 minutes.

The petit creamer potatoes were cooked fully submerged in fat on a low flame for 45 minutes. Time will depend on the size of the potatoes. Cooking them for so long at such a low temperature develops the starch in these tiny potatoes and they become sweet, tender little delicacies. They are finished with just a fleck of sea salt.

Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

2013-02-14T09:32:00.003-05:00

The Beef Wellington, or the Filet de Boef en Croute, is a dish that traces it's origins back centuries to Britain, where it was named for the Duke of Wellington. The duke was a man that enjoyed beef, pate and truffles, and obviously didn't have enough patience to enjoy them separately.

The traditional preparation calls for beef tenderloin wrapped in a mushroom duxelle with foie gras pate, sometimes with a crepe wrapped around the beef to absorb moisture, then it is all wrapped in puff pastry.

For this preparation, the beef tenderloin was seasoned with kosher salt, freshly ground toasted black pepper, garlic powder, dried rosemary and thyme, then cooked sous vide for two and a half hours at 135 degrees Fahrenheit. The wrapped tenderloin was then shocked and cooled in an ice bath.

A mushroom duxelle was prepared using a mix of local mushrooms including shiitake and trumpet. The mushrooms were sauteed on high heat with clarified butter, then seasoned with kosher salt, freshly ground toasted black pepper. Freshly chopped garlic and shallots were added, as well as a knob of unsalted butter. After the butter was toasted and the shallots were translucent, the pan was deglazed with madeira, then freshly chopped parsley, thyme and chives were added to finish. After the mushroom mixture cooled, it was roughly chopped by hand.

The tenderloin was then wrapped with the mushroom duxelle, then blanched and seasoned spinach leaves, then finally a trellis cut of puff pastry was added. The puff pastry was brushed with an egg wash then allowed to sit, uncovered, in the refrigerator for a couple hours. Applying the egg wash and allowing it to sit uncovered allows for greater browning in the oven.

The wellington was then baked in a convection oven on high fan at 375 degrees for approximately fifteen minutes, until the crust was golden brown. It was then removed from the oven and brushed with clarified butter to add a sheen and allowed to sit for five minutes before slicing.

One thing to note is that the puff pastry on the bottom of the wellington was too damaged to use because of the moisture that it absorbed. When I repeat this recipe I will probably try to remove more moisture from the mushrooms, as well as possibly wrapping the beef tenderloin in crepe to wick moisture and another layer of flavor.

CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp

2013-01-25T11:09:00.000-05:00

Sometimes a piece of beef is so well marbled that you just don't want to cook it... That was the case with the CAB Prime beef tenderloin that came in from Southern Foods.

Rather than cook it, it was wrapped into a cylinder then frozen over night. The next morning it was unwrapped, then seared quickly in a cast iron skillet in the 1600 degree broiler. It was then sliced thinly on the meat slicer and trimmed. The beef was arranged on the plate and finished with coarse sea salt, freshly ground and toasted black pepper, sliced chives and several dots of roasted garlic aioli.

The greens came from Kate at Lucky Leaf Gardens near Charlotte. They were tossed lightly with a truffle and sherry vinegar dressing.

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

2013-01-07T14:43:00.000-05:00

This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year.

The pork belly was cured with barbecue spices before cooking sous vide. It was then chilled, portioned and scored for service.

Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

2012-12-20T17:33:00.001-05:00

This was an interesting dish prepared for a Chefs Table recently, combining the sweet and meaty flavor of sweet breads with a tart salad, peppery radishes and sweet, peeled grapes.

I've previously covered sweet breads extensively, it's one of my favorite preparations.

The local "Easter Egg" radishes were prepared by vacuum sealing them in a bag with butter, salt, pepper, shallots and thyme, then cooking sous vide at 180 degrees for 45 minutes.

Winter Wonderland

2012-12-10T10:51:00.001-05:00

The club was transformed into a Winter Wonderland for our holiday party with the help of Travis Dale of Artisan Ice Sculptures. Travis' website can be found here: http://www.artisanicesculptures.com/

This is one of my favorite events of the year, as each sous chef is given the autonomy to create their own menus for their stations. The result is seven unique and outstanding stations throughout the building.

Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

2012-11-21T14:11:00.001-05:00

This is a great dish to sit down to after coming in from the cold of North Carolina in November. It consisted of ravioli with a filling of duck confit ragout, a puree of roasted apple and sweet potatoes finished with cream and was garnished with tart apples, creme fraiche and a bourbon and apple cider gastrique.

The filling for the raviolis were prepared as follows:

The duck legs and thighs were allowed to air dry for 45 minutes in a cooler. Combine two cups of kosher salt with two tablespoons of fresh black pepper, three teaspoons of minced shallot, one teaspoon of grated orange zest, four bay leaves and ten sprigs of fresh thyme.

The duck thighs should be liberally seasoned with the mix and allowed to cure for four hours. Then rinse the mixture off the duck and allow to air dry in the cooler for another thirty minutes. Sear the duck legs in a hot pan, skin side down first, then flip the duck when it has a nice crust and has browned. Place the duck in a single layer in a hotel pan and cover with duck fat, adding fresh thyme, bay leaves and black peppercorns. Roast at 225 degrees until the duck reaches an internal temperature of 180 degrees.

Remove from the oven and allow the pan to cool. Remove the legs from fat, then remove the skin from the thigh and legs, then remove meat from thigh and leg bones. Make sure not to leave any tendons with the meat.

Lightly shred the meat and reserve in the cooler. The next day, poke a hole in the cooled, solid duck fat and allow the duck stock to drain into another container and reserve.

Mince one half cup of fresh shallots, finely chop one half bunch of flat leaf parsley, finely chop one teaspoon of fresh thyme, finely chop one half teaspoon of fresh rosemary. Melt four ounces of duck fat in a large warm saute pan and add shallots. Deglaze with six ounces of port wine, then add thyme and rosemary and reduce the port by two thirds. Add twelve ounces of heavy cream and begin reducing over medium-high heat. Add the shredded duck confit to cream and continue reducting until cream begins to thicken. Add four ounces of demiglaze and continue to reduce. Add one half of a wheel of boursin cheese and stir in the parsley. Season to taste with kosher salt and freshly ground black pepper.