Posts by cheflayne

Sounds like you may have not roasted the bones to a deep enough brown. Also about 1/2 way through the roasting process I usually spread some tomato paste on the bones. As to the lack of a gelatinous quality I suspect that you may have...

When you roasted the bones were they spread out or stacked on top of each other? How dark did the bones get? Did you use any tomato paste when you roasted the bones? Did you deglaze the pan you roasted the bones in? How much water...

roast poblano, pipe with a toasted pepita and candied orange peel ricotta filling, wrap in puff pastry, brown in oven serve with a sweet chocolate mole

roast the poblano, 86 the batter, pipe the same filling in, use a little simple syrup or glaze to adhere the pistachios, serve with a blackberry sauce

How about a roasted poblano chile relleno with a vanilla bean and grilled sweet corn ricotta filling, battered and rolled in crushed pistachios, deep fried and topped with a bing cherry and cardamom sauce?

I am liking the idea so far. Very intriguing and creativity provoking. Why not a simple batter and then into crushed almonds before frying? Going to have to spend some more time percolating this one. Thanks for the spark!

Coffee Glazed Stuffed Chicken, a boneless and skinless breast, stuffed with grilled Orange Chipotle glazed Plantains, then brushed with a Costa Rican Coffee Glaze and grilled   Blackened Catfish a fresh filet rubbed with a...

Quote:"although we lose a bit of the theater if everyone can't see the cooking."You won't really lose any of the theater as everyone will see the flambe when they come through the dessert line. If it were in the big room people would...

  Quote: My goodness! I should have been extremely dead by now. Not as much by eating the confit cloves, they never last longer than a few days. The oil should have killed me and my family;  sometimes I use a batch...

http://cecalaveras.ucdavis.edu/garlic.htm BOTULISM WARNING Regardless of its flavor potency, garlic is a low-acid vegetable. The pH of a clove of garlic typically ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will...