With a cool breeze that blows the leaves from the trees, the warm flavors of fall come to the table. Lamb shanks braised with rosemary and pickled lemons, puréed yams and Brussels sprouts. Smoked cured duck breast, dried figs, garden grown cherry tomatoes, cornbread croutons, arugula, sherry vinegar and walnut oil.
Standing Rib Roast!!! <a
Sometimes one has to stop and smell the bacon.
Many times wild game is lean, dry and a bit flavorless. Not this dish. Duck breast, pheasant breast stuffed with ramp kraut and foie gras. Served with smoked tomatoes, mushroom risotto and garden fresh late harvest broccoli.
Found on dead tree stumps and old trees, Chicken of the Woods is a easily identifiable edible wild mushroom.
Homemade pork rinds. Curing pork bellies for bacon, I trim the bellies into 2 square pieces. Taking the scraps from trimming the pork bellies, From the skin and fat I render lard and make pork rinds; the second I cube the meat and make Carne Adovada, New Mexican Red Chile Slow Cooked Pork. Carne Adovada […]
Many times the trout are dressed fresh before service. The nervous system still active. I have had a trout jump off the tray and onto the floor after being cleaned and dressed. Fresh trout is delicious.
House made bitters. Used both in cocktails and with various dishes to add flavor and depth. The vodka evaporates out leaving the flavor essences in the dish. In cocktails the bitters add depth of flavor. Burnt Orange, Lemongrass, Hot Thai peppers, Key Lime Cardamon.
This is a favorite dish in spring. Here the uncooked clean and dressed whole trout is wrapped it ramp tops and held together by house made pancetta. Pancetta works wonderfully wrapping items together. The trout was seasoned with ramp salt. The dish was served with a lemon aioli.