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specials tonight?

post #1 of 25
Thread Starter 
we had poulet au vinagre and piperade with clams, chorizo, white beans and piment d' espellete..what was everyone else serving tonight?
post #2 of 25
Last night's was pot roast with roasted vegetables (the usual... carrots, potatoes, onions, celery, mushrooms), gravy optional. Something simple.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #3 of 25
grilled orange cumin glazed mahi served on pan seared fungi (Caribbean cornmeal cakes not mushrooms) cakes and topped with a smoked vegetable succotash
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 25
Rack of lamb marinated in pomegrante molasses; served with fennel & roasted garlic risotto.
post #5 of 25

rabbit loin

Stuffed rabbit loin with fresh basil, caramelized eggplant, and roasted pine nuts Pineapple sauce, cumin sabayon, rabbit brandade, baby carottes, and eggplant chips...
post #6 of 25
Wild mushroom consomme served with a pate a choux stuffed with morel, chanterelles, truffles, and foie gras. Asparagus tip and tomato salad with a cranberry-port vinagrette. Tenderloin of beef with saffron-roasted potatoes tourne, artichoke and squash ratatouille, with a drizzle of sauce aux champignons.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #7 of 25
sounds very good, do you deliver in miami???
post #8 of 25
Thread Starter 
Thanks for the replies guys...I was looking for a site with this kind of menu exchange, coundn't find one, so i started this thread...I think I'm gonna try and keep it going for a while...


So:
Fillet Mignon wiht potatoes Rosti, sauted brussel sprouts and sauce poivre

Pan-seared sea bass with sunchokes, fingerlings and a sorrel coulis


Hope to hear more...
post #9 of 25
Pork cutlets layered with Proscuitto and fontina, breaded and pan-fried.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #10 of 25
a duck breast seasoned with garam masala, then smoked over Earl Grey tea, with a grilled pineapple, christophene, and toasted coconut relish and drizzled with a lightly curried pineapple sauce
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 25
How do you do that? Take the loin and butterfly it four times?

Gawd if I didn't have a kid I'd be right back in the kitchen like.. NOW!
post #12 of 25
No skin? Medium rare?
post #13 of 25
yes skin, yes medium rare
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 25
You kidding? We don't even deliver to the rest of Tallahassee.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #15 of 25
Pizza margerita quatro stagioni. That is, Florentine-style pizza with mozzarella cheese, tomato sauce, ham, mushrooms, shrimp, clams, diced leeks, sliced olives, paprika, and oregano.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #16 of 25
you get Whole Rabbit, With the back legs you grind it to make the stuffing, you had caramelized eggplant and pine nuts+ salt and peper.

You braise the front legs, keep the meat and add it to mash to make the rabbit brandade.

You lift lthe loin and you keep the flans attached to it in one piece. so get to 2 loin attached togheter with the flans at the extremeties.

On a clean work table, you lay a layer of plastic wrap. On top you spread your loin with the flans. sprinkle salt and pepper. cover the whole loin with fresh basil and put the stuffing in the middle. take the flans(that are attache to the loin) and roll it around. wrapped up tight in tha saran wrap to make a big cylinder with a diameter of approx. 3 1/2 inches.

Cook the cylinder in a steamer. With the ribs of the rabbit that you clean you make mini pogo with the rest of the stuffing.

At service, you cut a slice of rabit loin, served with the rabit brandade, the pineapple sauce, the baby carottes, mini rabitt pogo and a thin eggplant chip for decoration...

I hope I answered your question Kuan.
post #17 of 25
Escolar sous vide with creamy oxtail rice and horseradish celery root puree paired with diver scallop, black mustard and pastrami chip

Tilapia dusted with basmati flour, radish sprout fritters, carrot consomme, squid ink parsley sauce
post #18 of 25
curry tea rubbed salmon with a mango lychee sauce topped with a tropical fruit salsa served with coconut yam mashers and steamed vegetables
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #19 of 25
Yep, just wanted to know how you managed to take that skinny thing and stuff it. Hadn't occured to me that you used both sides.
post #20 of 25
chicken wings, chili fries with pepperoncinis on the side, onion rings, and a six pack of new castle
post #21 of 25
My five year old (the smaller of the two boys in my avatar) came home from the hospital this morning. Yesterday his school bus (he's in kindergarten) was slammed into by an SUV that was uncomfortably over the 35 mph speed limit and they kept him overnight for observation, fearing a concussion.

No concussion, and he got to come home. So tonight the special is macaroni and cheese with hot dogs cut up into it, orange soda, and cherry ice cream because that's what he specifically asked for.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #22 of 25
Oh my god, glad to hear he is OK.

My kids also love that hot dogs in the mac n' cheese deal.

The special at my house tonight is baked ziti one of my all time favs.

I am working on a braised roast in vodka and red bull. Needs some tweaking.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #23 of 25
best of luck to you and your son
post #24 of 25
Thread Starter 
Made fusili with gorgonzloa, panchetta and carmelized onions, served with turkey meatballs with dried cranberries I steeped in brandy and toasted pecans for famiyl meal tonight. The staff seemed to love it...
post #25 of 25
Yea, hope ur son is ok too.

but wow, a roast with vodka AND red bull? where did you think off that? can i also have the recipie? it sounds so cool.
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