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Showing posts from February, 2009

Monkfish Three Ways

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I had trouble deciding what to do for a special. I wanted to use monkfish, but could make my mind up how I should serve it. So I decided to do all of them. Each skewer that you see has a 2 oz piece of monkfish. I served them all with the same starch and veg, being sun dried tomato infused whipped potatoes and sweet pepper with wilted arugula. From left to right, I prepared a tempura fried monkfish with a mango picodegallo and soy-chili glaze. Secondly I garlic butter poached monkfish and served it with pesto cream. And last, I did prosciutto wrapped monkfish with a black truffle and Parmesan cream sauce. All taste great and the plate looks great. Very clean. I can only hope that with the hotels occupancy being down, we can sell at least a couple. It seems that people are afraid of monkfish too, so that could put a damper on sales. I am confident that if we do sell some, the guest will be more than happy with the dish.

Duck Confit and Prosciutto Goat Cheese Balls W/ Black Truffle Honey

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This one was the result of resurrecting a dead idea from yesterday. I just couldn't get the creative juices flowing yesterday, but today was a new day. I started with a mixture of goat cheese, duck confit, cracked black pepper, and chive. Today I added some thin strips of prosciutto and used a small scoop to portion small balls of the cheese mix. I used fine panko bread crumbs to double bread the cheese. The sauce is exactly what it says, a nice black truffle product I received from someone who has not yet acquired a taste for the mushroom, and some nice honey. I used some very finely chiffinade sage to compliment the dish and add a touch of color.

Crab and Avacado Amuse

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This crab and avocado amuse isn't anything out of the ordinary. Its another simple, flavorful, one bite dish. I fried a quarter of a wonton, made a traditional picodegallo and added a lot of avocado, and I mixed up some snow crab meat with a sambalaioli. A couple chives and a tiny pinch of yellow curry powder finish this amuse. The amuse started with trying out a new potential appetizer for the spring menu. After eating as many crab and avacadowonton tacos as I could, I decided to use the leftover mise en place for the amuse-bouche. Low and behold, that's what you see above. I'm not sure that we will use these ingredients for the new bar menu, but either way they are a tasty little treat.