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Feb 27, 2011

I apologize for the quality of the photo, it was taken with my camera phone when I should have used a digital camera, please rate this photo on the plate presentation and not the quality of the photograph.

It is a rabbit leg which has been rubbed with an achiote & spice mixture, then placed in a blood orange marinade, then wrapped in banana leaves and baked in the over.

I is plated on top of a banana leaf, with pickled yucatan style onions, a roasted carrot and manzano salsa in the ramakin, black beans topped with queso fresco on the right, and topped with a couple slices of blood oranges.

Feb 16, 2010

Red Thai Curry Chicken with Tofu and Veggies

1

Feb 16, 2010

Tuna poached in a sweet and spicy galagal teriyaki type marinade, then seared. Drizzled with a reduction of its own marinade and sprinkled with thin slices of thai chilis and lemon grass.

The Tuna was poached frozen to allow ample time to soak in the marinade without over cooking.

Feb 16, 2010

Osso Bucco cooked with vegatables, and rosemary and sage, servers on a bed of roasted garlic and rosemary and sage rissotto, topped with rosemary and sage, drizzled with a rosemary and sage oil, and garinished by the rosemary flower on the left and sage flower on the right.

Feb 16, 2010

This is a Bone Marrow Amuse, hense the name "Funny Bone". The bone was split length wise, topped with chili oil and chili rub and baked, on the plate is more chili oil.

Feb 16, 2010

This is the traditional Greek Pastitsio (like a Greek lasagna) made with a saffron bechemel sauce, granished with an oregano leaf and saffron threads. To the left are a slice of feta cheese with an olive jus reduction (a puree of olive mixed with their own brine, then reduced), and roasted carrots (which were first coated in Greek oregano oil, lemon juice and spices) with a few squirts of Greek oregano oil.

Feb 16, 2010

Patato pancakes with sauces.

Sauces:
On the left is a mango habanero sauce, applied with a paint brush.
The right top is a cranberry applesauce.
The right bottom is chipolte sour cream.

Feb 16, 2010

Salmon Cuban Croquettes, on a crispy salmon skin, with fried plantains dropped with balsamic redux, the sauces are roasted tomato salsa and a saffron, cumin sour cream.

Feb 16, 2010

Two-tone Prickely Pear Panna Cotta with a mint leaf and berries. The sauce is a prickely pear syrup mixed with a Niagra region raseberryish flavored grape ice wine.

Feb 16, 2010

Pea and Chicken Risotto with a hefty dosage of black truffles

Feb 16, 2010

Achiote Pork in the pan with banana leaves

Feb 16, 2010

Shrimp with lecithin lime foam

Feb 16, 2010

Shrimp with lecithin foam

Feb 16, 2010

Achiote & Sour Orange Marinaded Pork with rice, beans with Queso Fresco, and a roasted tomato habenaro salsa.

Pork marinaded overnight in jucie from sour oranges flown in from Miami Beach, achiote and other spices, and baked in banana leaves.

Feb 16, 2010

Greek Salad consomme

Feb 16, 2010

Shrimp with lecithin lime foam

Feb 16, 2010

Habanero Pickled Onions

Onions marinaded overnight with habaneros, lime juice and salt.

This was served with my achiote pork (next picture), one bowl per table.

Feb 16, 2010

Pork cooked in a tangine, with lemon, almonds, and of course saffron. The tangine has a heavy cast iron bottom, so I browned the pork before cooking it which, from the recipies I have seen, is not common in Morrocan cuisine, though it added some extra flavor. Served on rice cooked with the simmering liquid from the tangine.

Feb 16, 2010

Dessert blueberry caviar, the plate is sprinkled with rasberry powder. On top of the chocolate is blueberry pouches.

(I know there is red on red here but I thought the blueberry caviar would come out blue but the sodium alginate and water solution dilutes the blueberry purple color so it looks like a really light purple or red/pink color)

Feb 16, 2010

Skirt steak rubbed with a bbq rub, then broiled, topped with bbq caviar and on top of bbq sauce which was painted on the plate. Next to that is a sweet potato puree topped with cinamon butter foam (foamed with soy lecithin), sprinkled with some more cinamon.

Feb 16, 2010

Slow cooked chivo with cucumber manzano salsa.

The chivo was first marinaded in lemon juice, evoo, seasame seeds, onion, garlic, tumeric, and fresh oregano.

The goat had a lot of fat on it, and marrow in the bones, which made it a good canidate for slow cooking.

Feb 16, 2010

Loster and potatoes, with a white wine cream/butter/lemon sauce.

Feb 16, 2010

Quail, with a spice rub, sautted, served with a pommegranite, orange pan sauce.

Feb 16, 2010

My take on black bean soup, that is a epazote sour cream, on the tortilla is an Indian PC-1 flavored lime just, and the Indian PC-1's and epazote were also used in the soup, as were chipolte peppers which were well complimented by the Indian PC-1's (AKA Bhut Jolokia, AKA Ghost Chile), Oh yeah, and the black bean soup was made with Turkey bacon. This soup pairs nicely with a Gewurztraminer.

Feb 16, 2010

vanilla butter poached lobster tail

on greens, with a Chardonnay/Vidal blend.

Feb 16, 2010

Way 1:
Octopus Cosome

I boil my octopus first, and am left with a colorful, flavor packed broth/stock, there is a lot of sediment in it, so I strained it, then filtered it, to make a comsome.

In the soup is a tenicle that was broiled.

Feb 16, 2010

Way 2:
Octopus broiled on a salt slab.

Octopus can be very chewy, one way I cut through the chewiness it to crisp the skin, and easy way to chirsp both sides without flipping it is to broil it on an already hot slab of salt.

The dipping sauce is a hot white wine vinagrette.

Feb 16, 2010

Turkey drumstick on rapini, which a prickely pear based sauce, a redux of what the turkey was marinated in.

Disclaimer: This looks better than it tastes, and was thrown out after 2 bites, everything from the turkey to the rapini, to the sauce was terrible.

Feb 16, 2010

Feb 16, 2010

Creme brulee is one of the first things I started cooking, for this version on the left I made a chocolate and prickly pear creme brulee, and placed it in a prickly pear shell.

On the right is a vanilla and dragon fruit creme brulee, served in the dragon fruit shell.

The sauce is a prickly pear and red ice wine redux, and the cube is a cut from the dragon fruit.

About the photo:
I edited this photo in photoshop, by adjusting the following: levels, to take out the extreme black and whites, curves, to get a good balance of brightness and contrast, and I slightly adjusted the colors.

On the bottom left of the image, I superimposed pieces of the fruits without the melted sugar so you can see the actual filling.

To get those images I cropped and made the background transparent from another image I took.

Feb 16, 2010

Oaxaca Tamales, for the filling I browned then slow cooked beef, shredded then mixed with a chile sauce made with 2 types of dried chiles, as well as chipoltes.

The masa was freshly ground by Del Ray in Chicago.

The tamales were wrapped in banana leaves and then steamed.

On the left is ranchero beans inside two slices of plantain that were wrapped around a ring mold and deep fried.

On the top left is habanero pickled onions.

Feb 16, 2010

Red Dragon Fruit Sorbet

Feb 16, 2010

Feb 16, 2010

May 16, 2010

May 16, 2010

ciabatta bread first time

Jun 28, 2010

Jun 28, 2010

Sep 27, 2010

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