Tuesday, April 22, 2014

pan seared scallops with fried brussle sprouts, iverico ham, enoki mushrooms, cabbage flower & truffle oil


Pan Seared Scallops

Braised Brussle Sprouts with Crispy Iverico Ham

Fried Enoki Mushroom

Cabbage Flower Garnish, White Truffle Oil

honey-sriracha glazed mahi-mahi, quinoa bleu cheese salad, wilted kale &espellete yogurt sauce



Honey-Sriracha Glazed Mahi-Mahi

Quinoa-Macadamia Nut-Blue Cheese-Tomato Salad

Marinated Kale

Espellete Pepper-Yogurt Sauce

.....Honey-Sriracha Sauce: easiest, most delicious way to prepare fish or poultry. Combine half a stick of melted butter, honey, and sriracha until the spice-sweetness ratio is to your liking. Brush it onto roasted or grilled proteins for a pretty dope little glaze.

roasted artichoke with apricot-thyme aioli


Artichokes Slow Roasted in Herbed White Wine Sauce

Apricot Thyme Aioli

artichoke&cobia stew with carrots, blue potatoes, red onions&braised artichoke hearts


Slow Braised Artichoke Hearts & Pan Seared Cobia

Shaved Blue Potatoes, Carrots, and Red Onions

Creamed Artichoke Broth

Fine Herbs and Micro Flowers

steamed mussles in rosemary-lemon beurre blanc, with vegetables and crostini



PEI Mussles Steamed in Rosemary-Lemon Beurre Blanc

Sauteed Carrots, Fennel, Red Onion

Grilled Bread, Cabbage Flower Garnish

truffled scallop bake


I kinda stole this idea from "Lazy Mans Lobster,"a dish I used to get at a divey Italian restaurant near my house when I was a little kid. Ive made it a million times with lobster, but I had Cassoulet on the mind that day too, so I sorta combined the too ideas. Note: we didn't have any beans on hand at work that day, but white beans would be a GREAT addition to this dish.

Roasted Brussle Sprouts, Heirloom Carrots & Oyster Mushrooms

Pan Seared Scallops

Buttery Breadcrumb Crust

Fine Herbs and Truffle Oil 


Friday, March 14, 2014

cobia, mussles & crab with vegetables in espelette-fennel broth, spiced cashews, scallions.


Sauteed red bell peppers, fennel & oyster mushrooms

Pan seared Cobia, steamed Dunganess Crab & PEI Mussles

Fennel-Espelette Pepper Broth

Espelette Pepper toasted cashews & chopped scallions

Whats "Espelette Pepper" you ask? 

Piment d'Espelette comes from a variety of chili pepper grown in France, in the commune of Espelette. It is sweet, and flavorful with mild spice, and is an absolutely cherished part of French gastronomy. It is one of my favorite spices, and I use it regularly to add something special to a dish.