4u2nvinmtl
New member
Thanks Ron now I'm sooo hungry!
It was the Sushi that got me...
It was the Sushi that got me...
Lunch/dinner thread.
- Thread starter Ronkh
- Start date
jrock645
New member
Spicy chicken peanut stir fry with lotsa veggies and no rice or noodles.
Ronkh
Wax Waster
RaysWay
Autopia Specialist
Awesome dinner at Kaishin Sushi in Jensen Beach. I had a GTR Roll and Pork Ramen Noodles.
Ronkh
Wax Waster
ca.detailchick
New member
That looks very good! Something looks missing though!Served on a smaller plate and then the Omelette wont look so lonely!Nice low carb lunch...
ca.detailchick
New member
I must have a baked potato tonight!:drool: Sorry to you low carbers!
jrock645
New member
Couple of VIP events this week, including a chef's table tonight. My boss is letting me take ownage of these events more often these days, so I've gotta keep raising the bar and delivering.
Above is a "bacon wrapped" rabbit terrine. A country style pate of rabbit(and pork) flavored with green peppercorn and golden raisins, garnished with confit rabbit meat and the rabbit loins. Instead of being wrapped with bacon, I made a crisp of smoked pancetta to stack the cubes of pate on. Served with green peppercorn mustard and micro watercress.
This dish didn't photograph well at all. Had far more color variance than the pic would indicate. Butter poached lobster with truffled shoestring fries, a citrus scented parsnip purée, vadouvan curry froth, and a pear veloute poured table side into the parsnip swoosh.
for the entree, pan seared veal tournedos topped with foie gras. A tartlet containing a ragout of fresh hedgehog mushrooms and braised veal cheeks and caramelized onions. On top is a quenelle of butternut squash,sun choke whipped potatoes, and a batonette of zucchini. On the plate, roasted sunchokes, a sunchokes purée, braised celery glazed with butterand the sauce... A Madeira and thyme scented reduction of white veal stock, or liquid gold as I like to call it.
For tonight's chef's table...
Pheasant and foie gras pate with a spicy oat crumble, sweet cherry mustard, and a savory pear sorbet made in the paco jet.
Scallops for the second course, with smoked white beans, a caramelized corn coulis, and a walnut pesto. Also some Swiss chard with toasted garlic in there.
Entree time again... A char broiled 50 day dry aged New York strip- dry aged in house! Served with some braised short rib, sushi seasoned black rice, and a sort of deconstructed medley of miso marinated and roasted vegetables. Also some hedgehog mushrooms and buttered Savoy cabbage. For the sauce, a nice Demi glacé flavored with black garlic.
Above is a "bacon wrapped" rabbit terrine. A country style pate of rabbit(and pork) flavored with green peppercorn and golden raisins, garnished with confit rabbit meat and the rabbit loins. Instead of being wrapped with bacon, I made a crisp of smoked pancetta to stack the cubes of pate on. Served with green peppercorn mustard and micro watercress.
This dish didn't photograph well at all. Had far more color variance than the pic would indicate. Butter poached lobster with truffled shoestring fries, a citrus scented parsnip purée, vadouvan curry froth, and a pear veloute poured table side into the parsnip swoosh.
for the entree, pan seared veal tournedos topped with foie gras. A tartlet containing a ragout of fresh hedgehog mushrooms and braised veal cheeks and caramelized onions. On top is a quenelle of butternut squash,sun choke whipped potatoes, and a batonette of zucchini. On the plate, roasted sunchokes, a sunchokes purée, braised celery glazed with butterand the sauce... A Madeira and thyme scented reduction of white veal stock, or liquid gold as I like to call it.
For tonight's chef's table...
Pheasant and foie gras pate with a spicy oat crumble, sweet cherry mustard, and a savory pear sorbet made in the paco jet.
Scallops for the second course, with smoked white beans, a caramelized corn coulis, and a walnut pesto. Also some Swiss chard with toasted garlic in there.
Entree time again... A char broiled 50 day dry aged New York strip- dry aged in house! Served with some braised short rib, sushi seasoned black rice, and a sort of deconstructed medley of miso marinated and roasted vegetables. Also some hedgehog mushrooms and buttered Savoy cabbage. For the sauce, a nice Demi glacé flavored with black garlic.
Ronkh
Wax Waster
Ronkh
Wax Waster
GearHead_1
Long Time Member
Sushi -n- tartare. Mmmm....
Ronkh
Wax Waster
Swanicyouth
New member
Just picked this up...Almost as hot as Dave's Ultimate. Awesome on tomato pie - something you can only get around here.
Lotsa Greek olives.
Lotsa Greek olives.
jrock645
New member
Made fresh hot dogs over the course of the past few days... Its a bit of a process. Made from real beef short rib(only... No other meat)- which is almost as expensive as filet after yield. And of course made with REAL SMOKE!
Angus
AspiringProductSpecialist
Made fresh hot dogs over the course of the past few days... Its a bit of a process. Made from real beef short rib(only... No other meat)- which is almost as expensive as filet after yield. And of course made with REAL SMOKE!
Cant wait to see how you plate those bad boys!!!
jrock645
New member
Nothing too fancy... It's for a reception with a theme including a fast food element.
4u2nvinmtl
New member
There's an annual "poutine week" to see who can rack up the most votes....
My wife and I ended up picking the "Blue Cheese Petit Filet Poutine"
FYI: Poutine is a dish of french fries topped with gravy and cheese curds
Grilled USDA PRIME Petit Filet rubbed with ancho-chipotle spice, topped with crumbled blue cheese on a bed of French fries, cheese curds and our homemade 4 peppercorn sauce.
We both liked it more than we expected.
My wife and I ended up picking the "Blue Cheese Petit Filet Poutine"
FYI: Poutine is a dish of french fries topped with gravy and cheese curds
Grilled USDA PRIME Petit Filet rubbed with ancho-chipotle spice, topped with crumbled blue cheese on a bed of French fries, cheese curds and our homemade 4 peppercorn sauce.
We both liked it more than we expected.
jrock645
New member
Looks a little skimpy on sauce...