Recipe: Spicy Paloma

~ This is Day 185 ~

I’m gonna have to re-take this cocktail once I find the correct grapefruit. Need the RUBY RED variety because of that pink color!

If you liked my stuff, you can buy them here:

Service: March 9, 2019

So now that I have rotated onto roast station at Legacy Records, I am now in charge of planning and cooking the second and most important family meal everyday. Family meal is restaurant colloquialism for “staff meal.” We have three; one in the AM for the prep cooks, pastry cooks/chefs, sous chefs, and porters in the kitchen, the next at 3:45pm for everyone working (both front of house (FOH) and back of house (BOH), and a late-night PM one for the PM-porters and cleaning crew!

I never really counted but the number of people who I am cooking for is around 60-ish. In this restaurant, we go all out with our family meals. I try to push out thoughtful meals for each day but there are some days that are better than others. And I’m talking like for Saturday March 9! Even my photo was amazing! Thanks to the iPhone XS Max/I love portrait mode! Even better than the 7 Plus! (Ok, enough iPhone talk!)

I cured 100 duck legs for two days, slow roasted them, was too tired to pick through all 100 legs so I wrote a label for everyone to “DIY”. That was served with my friend’s grandmother’s hush hush red mole recipe. That mole got me a lot of compliments!

In case you were wondering, we also had rice and tortillas served with them, with various accoutrements, a guac/cucumber salad, and roasted nutty zucchini.

Diver Scallop & Sea Urchin Crudo

My holy trinity of raw seafood is scallop + sea urchin + salmon roe/ikura. I just LOVE these three things individually and together. I could just eat them by themselves or with some lemon and salt but this is a more creative way to eat these sea creatures in a composed dish.

So here is Diver Scallop, Sea Urchin, Salmon Roe with Black & Cherry Belle Radish and Jalapeño in a Yuzu Kosho Vinaigrette, Fennel Fronds, and Lemon Zest.

Ocean Trout Tartare

This was the first course to my Friendmas dinner of 2017.

I haven’t done any tartares with ocean trout before, always with tuna/salmon/yellowtail. Ocean Trout compares favorably to salmon and with a taste that is both milder and richer at the same time. So why ocean trout this time? Because I just wanted to.

Here is Ocean Trout Tartare with Meyer Lemon Zest, diced Jalapeño, and cut Chives, sitting on a bed of sliced Persian Cucumbers, topped with Rice Krispies and micro greens, served with homemade Japanese Sweet Potato Chips.

Merry Christmas & Happy Holidays!

Plans for Friendmas 2017

This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.

But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.

Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
(1st course)

Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
(2nd course)

Cheesecake with Citrus
Mascarpone Mousse,
Streusel, Citrus Sorbet
(3rd course)

Excited!!

Recipe: Jalapeño Mignonette 

Here are some Little Shemogue Oysters from New Brunswick, Canada, with a Jalapeño Mignonette, and mezza cilantro.

  • 1 cup champagne vinegar
  • 2 large shallots, minced
  • 2 jalapeño peppers, seeded & finely diced
  • 1 tsp sugar
  • Pinch of salt

Mix all ingredients together and allow to infuse for at least 30 minutes in the fridge before serving.

Chicken Croquetas with Hot Paprika Aïoli

My first chef made these when I first started at Degustation and when my current chef went on vacation for two weeks, I decided to bring these Chicken Croquetas back, served with a Hot Paprika Aïoli.

Now, I know what you’re thinking, puréed or ground chicken or putty?? That whitish grey goop you see when you watch those behind the scene videos at meat factories… WELL, these are not like that. I boil the chicken and hand shred the meat and fold that into the béchamel.

Inside the béchamel, there is also celery, jalapeño, and red onion brunoise.