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I have been rackin my brain about these flavor profiles. They are simple, subtle and classic. This is what i decided to go with:
“1/2 lobster” , smoked fingerling potatos, black trumpet mushrooms,spanish chorizo emulsion and a lobster-saffron sauce.
The 1/2 lobster will consist of butter poached tail and claw with a cube of fried lobster legs. Black trumpets will be slow cooked and the chorizo emulsion will be a flavorful yet airy, bite of intense spanish chorizo garnished with wild fennel pollen. I thought the lightly smoked potato might add a depth of flavor that compliments the chorizo and saffron. I have to stick to my guns, because I am always changing my mind.
I will have pics up next week of a practice run.
Thank you to Charlie Langston at www.shucksmaine.com for helping me out with getting some lobster legs. I first ran into these when I was staging at WD-50. I do not know of many people using them. I think the judges will really like the idea of the ‘1/2 lobster” or they will dock me for not using the actual legs of MY lobster. Shucksmaine has the technology to get perfect legs or perfect raw meat out of the shell. They have great product. Everytime I have ordered meat in my area and surrounding it has been par cooked or fully cooked meat. That is how they got it out of the shell. Thanks to www.ShucksMaine.com with this technology to bring us chefs a better product.
Filed under: Gellan Gum, duck, modified starch, tapioca maltodextrin | Tags: duck breast
I love duck..fall, winter,spring and summer. Tody I decided to dabble at home. This is a duck breast that has been sous vide for about an hour and a half with a bit of hazel nut oil in the bag. The corn was a straight puree after it had been blanched with a bit of chicken broth and finished with gellan gum to set. On top of the corn is a powder made from hazel nut oil, crushed hazelnuts, and bacon caramel powder (left over from making bacon cotton candy). The sauce is a basic lemon curd with a mirin infusion. Porcini’s were cooked and pureed and I added a modified starch and dehydrated them. Watercress, well, it was good, so i just barely dressed them and there ya go….All the flavors went well together i thought. Not bad for a Friday afternoon lunch at my house!
I love steamed buns.. plain and simple. I was first introduced to bao buns when I worked with Jet Tila many years ago. We were cooking for CCB (bank executives from China). I had the pleasure of having David Chang’s steamed buns in Charleston when he was the guest chef at McCrady’s. This is nothing new, but just a craving I had. I decided to make my own steamed buns at home. I slow cooked pork belly with a little muscavado sugar, served with watercress and a bit of hoisen. The pork was amazing with the muscavado and the spiciness from t he watercress balanced well with the hoisen. Although my steamed bread did not come out to perfection, it was still very delicious.
steamed bun
