Whole Grain Mustard in house (grass fed)

Whole Grain Mustard, in house for FOH: 1 1/2 cups oatmeal stout, 1 1/2 cups mustard seeds (dried), 1 cup Red Wine Vinegar, 1 TB Salt, 1 tsp Sugar, 1 tsp Black Pepper, 1/4 tsp following: Cinnamon, Ground Cloves Ground Nutmeg Ground Ginger Measure out beer. Place in large bain, measure and add red wine vinegar. Add salt, pepper and spices. wisk together and finally add mustard seeds. Age for 1-2 days in office. Puree in robot coux until desired consistency is achieved as the mustard seeds will break down the more you puree, so be careful to not overdue. Also make sure to keep scraping down the sides of mixer as you puree. Remove, season final and package. This recipe makes 3 1/2 cups. This recipe mustard we will use for all FOH requests. For the BOH, for all recipes etc, please use Dijon Mustard from the Large 3kilo's.

Ketchup Recipe (grass fed)

Grass fed Ketchup(recipe makes 3 quarts, Multiply accordingly): 1 28 oz can San Marizano's Style Tomato, Roma, 3 medium yellow spanish onion, rough chopped, 5 clove garlic, smashed, 5 fresh jalapeno, smoked and deseeded, 1/2 cup brown sugar, light prefer, 3 cup cider vinegar, water for conisistency, but usually does not need any, recipe follows... Sautee until clear garlic, onion and jalapeno. Make sure to take seed's out of jalapeno before smoking. Once clear, add sugar and then vinegar, cooking down for a few moments. Add tomatoes and bring to a simmer. Pull of fire and pure with stick blender, transfer to new pot. Bring to simmer again, this time cooking for two to three hours until the desired consistency. Once off fire, season, and cool. Once cold, you can make your adjustments to consistency and seasoning final. Probably for us, we mulitply times 5 which is... 5 cans Tomato, 15 yellow onion, 20 garlic cloves, 20 jalapeno's, 2 cups brown sugar, 13 cups cider vinegar

Hose Made List

List of house mades for week/weekend: Ketchup Mustard Jerkey Bacon Salad Dressings Pickles-cucumber Pickles-red onion Roma Tomato-slow cooked marinated Foccacia Bread Hamburger Buns? Waffle Prep Honey Butter Sage Butter Apple Squash Butter Fruit Jelly and Jams

Side Dish's

A few seasonal side dish's, I have photos to post in a bit. Romensco: Sautee Shallot and Garlic Confit, maybe 2 to 3 pieces. Then add floweretes (raw) and cook for 20 seconds. Finish with Salt, Pepper, 1/2'd cherry tomatoes, julieened smoked red peppers. Kale: Sesame OIl, salt, pepper and dates. Heat the 4 previous and then ad kale, which has been cleaned and cut into desired shapes. Finish with Miso Sauce and sesame seeds. Squash: We are using butternut now but any will do. The sqaush are previously peeled and roasted. To finish dish, using slab bacon, cut a bit into cubes a bit smaller than your squash. When rendered add squash, sage butter and maple syrup. Topping for Roasted Chicken: This is a cold "salad" with maybe only 1 tsp or so added to the top of each dish. Olive Oil, confit garlic, chickpeas, salt, pepper, olives and lemon peel confit. The olives used now are green but any will do, as long as they are seeded and sliced. Cauliflower: Shallot, Chickpea, Caper, salt and pepper, sautted and then add curried roasted cauliflower flowerets and some torn cilantro at the very end. The cauliflower is cooked previously, again, broken into flowerets of desired size, tossed of with oil, curry powder, salt, pepper and sugar. Roast in hot oven for 10 minutes rotating pan until just cooked through. Chicken Spice: Chili Flake, Bay Leaves, Salt and Pepper, Smoked Paprika. Grind seperatly in spice grinder. This spice mix is used to season the 1/2 roasted chicken served durring dinner services.

Caramelized Onions (my recipe)

20 to 25 Yellow spanish onions, peeled and juliened 1/2 lb soft butter 1/2 cup Olive oil Cook the onions in the butter and oil with sugar, salt and pepper slowly for 8 to 10 hours in a heavy bottomed rondo continually stirring with a wodden spoon. Once the onions are the color and consistency you want finish with 2 tsp red wine vinegar or as I prefer, sherry vinegar. Let drain in perferated pan, cool on rack and use accordingly. These can be used for lot's of dishs but mainly used in the breakfast potatoes to be listed here shortly.

Ilena Vanilla Bean Ice Cream Base

12 egg yolks 11 oz sugar 3 cups milk 3 cups cream 2 vanilla beans, scraped. In a double boiler add egg yolks, sugar and milk along with vanilla and wisk until softened and pale in coloer. Cook to 175 degrees wisking the entire time so eggs to not cook beyond. Remove from heat, slowly temper in the cream and cool on ice bath.

Apple Squash Butter

1 gallon of Apple juice reduced to almost syrup consistency. You can add cinnamon, cloves, ect, even a few peppercorns. While reduction is working allow 3 lbs of butter to soften. Place butter into kitchen aid and whip until soft, adding the cooled reduction, sea salt and whatever other ingredients you want to use. This is what we are using as one of the three butters going to all tables right now.

Sweet Biscuts for Brunch

6 cup AP flour, 2 TB Baking powder, 2 TB Sugar, 2 tsp Salt, 3 tsp Vinegar 1 1/2 cups butter 2 cups Milk Sift dry together. Cut in butter. Make well, add vinegar and milk, bring together and then roll out to 1 inch thick. Cut and bake at 430 degrees for 10 to 13 minutes. Do not over mix. Also, once you've add'd your milk and vinear, you may roll into a ball and place in refrigerator for 40 minutes to solidify a bit.

Waffle's

10 eggs 9 cup milk 1 2/3 cup Blended Oil 10 cups AP Flour 5 TB Baking Powder 1 2/3 cup Sugar 1 tsp salt 1/2 vanilla bean scraped. Cook at setting 4.5 for exactly 4 minutes. You must make sure to brush with either clarified butter or non stick of some sort. To make batter: Mix wet ingredients Mix dry ingredients Gently fold in together, DO NOT OVER MIX, the batter should be a bit lumpy. Make fresh before service. The above makes 20 waffles.

Bun Recipe

3 cups warm milk 1 1/2 cup of soft butter 3/4 cup sugar 6 eggs 4 1/2tsp Salt 12 cup AP Flour 5 tsp Instant Dry Yeast Bloom together the warm milk, sugar and yeast. Add egg and softened butter in hobart mixer with dough hook. Slowly add flour and salt and mix for 5 to 8 minutes on low speed. To Cook: Portion into 85 gram buns, 15 per sheet tray (Large). Let rise 1 to 2 hours covered with oiled plastic wrap so that it does not stick. Bake 10 minutes at 350 degrees and rotate for another 10 until evenly browned again. This is done in our oven number (4). Recipe makes 40 bun's

Focaccia Bread

2oz Instant Dry Yeast 2 1/2 cups warm water (Mix and Bloom for a few minutes) 11 lbs AP Flour 1/3 cup salt 1/4 cup sugar 8 cups water 1 cup honey 1 1/2 cups olive oil We can cut this in 1/2's after being made, 1/2 to be baked today, the other covered in cooler until tomorrow. This recipe will make 2 full sheet trays (4 1/2's) After yeast and water are together, add flour, salt, sugar, the remaining water, honey and finally olive oil. (This recipe is very basic and can have herbs and or any other ingredients added) Once dough is finished in hobart, place out onto the correct amount of sheet trays with parchment paper and olive oil. You will have to press the dough out once or twice while it rises which takes 1 to 2 hours maximum. Before cooking brush or spray with more olive oil, black pepper and sea salt. 475 degree in our oven number (3) for 15 min, then turn for another 15 minutes, and once again until evenly browned on the top. Let cool on racks before cutting.

Fried Chicken

chickin wing idea

I've posted lots of "wings" exspecially the asian ones with hoison and chili. Last week when I did them, after a light smoke I had them confit'd in duck fat till very soft. Let them cool down so they are managable and then to the plancha under a brick. Awesome, blows the baked ones away. Never again!!

Images of restaurant

Myself, the small kitchen and the bottles of Jameson each table brings as "tradition". Needless to say after 20 or 30 bottles a night, a dish needs to be composed to use "some" because it can't be all drank every night...

Thai "Soup"

soup in a petri dish. This is chef's version of a Thai soup made with kappa and iota carrageenan to create a smooth gel texture. The tiny mushrooms were half pickeled half poached. Also pickled basil seeds that resemble caviar.

Salmon Roe

Salmon Roe with Lavander and "Fritters". A salmon "broth" base topped with Roe and Lavender Foam we made out of Lavander Oil. Several fritters on the side for a bit of texture.

this is the base dish for the salmon entree. wasnt able to get a photo of finished plate but this is it without the fish. the salmon is cooked sous vide at 114 and dropped into bath as soon as order comes in. the plate has a candied crapefruit, some black toasted seaweed and a grapefruit jus. when the salmon comes out of the sous vide it is flaked and placed in three spots on the plate. then on top of the fish is a grapefruit supreme salad made of supreme's. chives, olive oil and a touch of sugar water.

Foie gras dish, Apricot and Brioche

More Tagliatelle Prep

More images of Tagliatelle dish. You can see the apples and broth of them, celery leaves, fresh black truffle off microplane.

Celery Root Tagliatelle

. Celery Root "Tagliatelle" served with Apples and Truffle