Blue Corn Tacos with Duck Leg Confit & Red Mole

I only just realized that I forgot to post this from last year’s Friendsgiving… here it is.

Why blue? They look purple to me.

I still stand by the confit method as the best way to cook duck legs. You can never go wrong with confit. And what better way to serve succulent shredded meat than with tacos? Two years ago, I used regular colored tortillas but I wanted the pop of color from the purple blue shells! Also, last year, I kept the legs and breasts separate. I like to switch it up from time to time. Don’t want my guests to get bored with my food!

The red mole here is from one of my good friends! I love it so much!

 

Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.

Poached Egg with Asparagus & Speck

To the average person, this seems like a breakfast/brunch/lunch item, and it is. In many tasting menus, egg is a popular course to put on towards the start of the tasting.

So here is a Sous Vide Poached Egg, Asparagus, Smoked Speck, Crispy Shallots, Grain Mustard Dressing, and Micro Parsley.

Lobster with Broccoli Rabe Pesto

I love making pesto, other than the classic pesto. According to a NYTimes article from 2015, the large consumption of pine nuts is damaging the environment. The rising global demand for pesto has prompted unsustainable nut harvests in many regions, such as Russia and Korea. Is it worth it? No, I don’t think so. As for the basil component of pesto, although I do love a freshly-made classic pesto “alla Genovese”, it’s been-there-done-that for me. I enjoy making other pestos, substituting other greens, such as broccoli rabe or stinging nettle or even nasturtium, and substituting other nuts, such as almonds, cashews, pistachios, and even walnuts! It’s better for the environment and also, it’s cheaper too. Pine nuts are ridiculously expensive!

Here is Lobster Knuckle and Claw with Heirloom Tomatoes, a Broccoli Rabe Pesto, and Micro Thai Basil.

Burrata & Avocado Toast

When you think of avocado toast, do you think of those basic white girl Instagrams? Because I do, and whenever someone mentions avocado toast, you can hear how much I keep my loathing in silence.

Anyway, this is my version around that (annoying) fad: Avocado on Filone Toast with Burrata, Espelette, Crispy Quinoa and Radish Sprouts. And I only made this because I had avocado and burrata in excess.

Octopus with Romesco

Is it clear to you that I love the flavor profile of romesco yet?

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.

Here is Seared Octopus with Romesco, Persian Cucumbers, Crispy Potatoes, and Micro Celery.

Romescada

It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Duck with 5 Spice

This was the second and main course to my Friendmas dinner of 2017.

Duck again! I just love duck and it’s the perfect bird for two people.

Here is Roasted Duck Breast, 5 Spice Duck Leg Confit Spring Rolls, Celeriac Purée, Pommes Fondant, Shanghai Bok Choy, Shimeiji Mushrooms, Carrot Ribbons, and 5 Spice Jus.

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!