steak tartare

Steak tartare, garlic scape ice cream, smoked Kewpie mayo, egg yolk drops, cornischon, preserved garlic scape.  tradition re-interpreted.

72 hr. Short Rib

This is beef short rib cook sous vide for 72hr. in a infused milk, the results were very surprising, the meat came out almost cured, bright pink and almost faintly tasting of pastrami, which is never a bad thing.   The dish is supposed to include things associated with cows, milk and corn in this case.

Beef short rib, corn puree and corn husk ash, pickled corn silk, corn powder, nasturtium, red sorrel, freeze dried pea, pecan, micro beet.

Scallop

This dish started with the broth, It is based on the flavors of "tatziki", the condiment you usually find in a gyro, classically made from yogurt, dill,garlic,lemon,olive oil, etc.   Here i transformed it into a broth while still keeping its inherent flavors,  I guess you could call it de-constructed.   the liquid is yogurt whey, and lemon juice, infused with garlic,and cucumber juice, there is dill oil loosely emulsified, and cucumber bubbles.  It is accompanied by a scallop i cooked sous vide, 40min @ 49C, then seared, and sauteed squid.

Scallop, "tatziki"consomme , squid.

my kitchen lab.

                                          mixer, siphons, julabo circulator and bath ( this thing is sick)

                          vita prep, immersion blender, dehydrator, ice cream machine, sous vide supreme

                                                                 Chemicals

This is my home kitchen, where I do most of my experiments, my own sort of "proving ground".  My cabinet has really grown over the last 3 years,  Most of this stuff was free, sampled from the companies, also note my entire set of Chef Sean Brock's Gastrotek chemical line i got from Blais, im not sure how many more of them are out there, I am lucky to have gotten it, he even autographed my Locust bean gum.   When I first started to learn how to use this stuff, I was really into doing as much with chemicals as I could, but as i mature as a chef and these techniques become more common in cuisine today,   I have shifted to a more natural approach to food, not trying to transform things beyond recognition.   It is important to me to understand these ingredients to make food better if possible.  My quest to understand molecular gastronomy may never be complete, there is always more to learn, and I am always open to it. Luckily I have had a mentor who has provided me with all the tools and information and let me find my own way, and my own opinion about food.   If anyone wants info on how to score free samples send me an email, not that anyone reads these posts.

Head cheese with asian Flavors

This a dish with a pigs head terrine that i made with asian flavors ( soy, rice wine vin, bonito, scallion etc.)  The terrine was breaded and fried so when you eat it, it becomes almost liquid on the interior.

fried asian head cheese, pickled vegetables, cilantro, broccoli.

Brussels Sprout

We got a shipment of extremely large Brussels sprouts the other day and subsequently had a lot of leftover
scrap, so i ran them through the juicer, i ended up with an amazing complex liquid with punch of cabbage flavor.  I took the liquid and seasoned it with a little sugar, vinegar and salt.  I set it with agar
and gelatin, the texture is great. I dusted the squares with bacon powder and goat cheese powder, garnished with lemon zest, and fennel frond.  It would make a great first bite to a tasting menu.