>Pork Tenderloin, grilled romaine, ricotta gnocchi, grilled scallion, choc. balsamic.
Lobster sous vide
Filed under: Uncategorized
Well, another recipe contest. I entered this contest back in December and I just got a call back that I am one of the finalists. We have two hours to present a show plate and a tasting plate. We even get a practice run on Friday Feb. 1st . There are two catagories, sweet and savory. The winner of each catagory wins 500 dollars and the grand prize winner out of the two winners will receive a trip to New York to spend a weekend or so at one of NYC’s finest greek places. I feel pretty confident……..as I did last time.
My dish is a classical one…………”Moussaka” but I deconstructed it to make it my own. Hopefully I get points for creativity and not looked at funny for fucking up a totally classic greek dish.
Baby Spring Lamb and Lamb sausage made from the leg ( i will have to use pork casing because my school does not have lamb casing..i know i know)
The sauce will be a bechemel with greek yogurt folded in at the end…..I’m still debating if i want to use Agar to set it and have like a “block” of “sauce” going down the center of the plate…or i might just keep it fluid…or maybe a fluid gel……the eggplant will be sliced very thin long ways and purged and sauteed….with the tomato/herbs cooked until thick and then rolled up……i will garnish with toasted fillo round over the eggplant… These are just thougths right now.I will post pics next week.
Filed under: methyl cellulose
>After I got alot of powders from one of my favorite sites Le Sanctuaire…I decided to mess around with methyl cellulose SGA150. The first step was to add the methyl cellulose and water together, bring to heat and set in a container over night to let the air bubbles out. the next day I incorporated 1 cup of good olive oil as if I were making mayonaise. This made a thick hollandaise feel to it. I put the mixture in a squeeze bottle and piped over hot water, a little less than simmer around 180 or so. The noodles formed and looked great.
I think this application is for something done tableside. I cant think of anything i would really use olive oil noodles for off the top of my head other than a soup but it was neat to see how methycellulose reacts. It gels when it heats. Cant wait to mess around some more.
