When a young cook strives to become a chef, rarely is the chief reason anything other than dinner service. That is where the glamor, the high profile ingredients, the food critics, and the guests all seem to dwell. Restaurants tend to focus on the dinner shift much more than the other two meal periods. I […]
Ingredients: 1 Side of Berkshire Pork Belly 16 oz Light Brown Sugar 8 oz Kosher Salt 1 oz ground coffee 2 Sprigs Rosemary 2 Sprigs Thyme Method: Mix the cure thoroughly, and place half of it in the bottom of a deep roasting pan. Score the pork belly about 3 mm deep so that […]
Ingredients: 1# Cremini Mushrooms, Stems Trimmed and Quartered 4 oz Petite Carrots, Oblique Cut 4 oz Yellow Onion, Medium Diced 4 oz Fennel, Medium Diced 4 oz Parsnips, Oblique Cut 4 oz Merlot 3 C Vegetable Stock 3 oz Roux ¼ t Cayenne Pepper 1 t Lemon Juice ¼ C Heavy Cream Method: Add 1 […]
Ingredients: 2 C Yellow Onions, Small Diced 6 C Sour Cherries, Pitted 1 C White Wine Vinegar 1 C White Sugar 2 T Mustard Seeds 1 T Salt 1 T Fresh Thyme Leaves 1 Orange, Juiced Method: Add all of the ingredients to a heavy bottomed sauce pot except for the orange juice and the […]
Ingredients: 1 Large Onion 1 ½ C Molasses ½ C Worcestershire ½ C Karo Corn Syrup 1 T Adobo Paste Method: Slice the onion into rings about an inch thick, brush both sides of each slice with olive oil and season with salt and pepper. Be careful to keep the rings together, so it grills […]
Part 1: Kettle Cream Ingredients: ¼ C Popcorn Kernels 1 T Salt 1 T Sugar 1 T Oil 2 C Heavy Cream Method: Pop the popcorn in a 4 Qt sauce pot. As soon as it is fully popped, add the heavy cream and simmer for 15 minutes. Strain and discard the popcorn. Part 2: […]
