Poached and Roasted.....Poasted???

Lamb Loin Nicoise

Olive Puree, Olive Crumble, Olive-Potato-HOP-Feta salad, Pine nut relish.

This needs more.....just a different plate?

There's a perfection just waiting to happen. There is something more. Always. But, like they say "Perfection, is almost there"

Even when all the blocks are filled in, there are still cracks.

When all the pieces fit, bump the table.

The flavors are there. Just to make it into a portrait.

www.terraspice.com

Christmas came a little late this year.

Just a little.

All the credit applications went through and the first Terra Spice order came in today.

Thank You Judy.

Click HERE. to see what they've got.

Failure

The article stated "Don't worry, there won't be Spaghetti and Meatballs on the menu". Sadly, there wasn't.

An article refering to the Benefit for the blind that acurred on Dec. 21st 2006, in which all the participents would be blindfolded, the organizer of the event stated to the press that Spaghetti and Meatballs wouldn't be served at this type of BlindFolded event. So, of course, I felt challenged.

So many variaions and ideas came out of this one simple family favorite. Maki roll was going to be the one, but I couldn't get ahold of any Gellan gums before the due date. (any info on how to acquire Gellan gums???) The thought being I could suspend the sauce in the middle of the rolls. Then there was wrapping the noodles and sauce inside the meatball, and several others.

What I ended up trying was Spaghetti and Meatball Dim Sum. It was tasty and one bite, and all the ideas and flavors where right there. This was the HA! no spaghetti and meatballs ey? ..............

They all stuck together. I mean they really stuck together. Suck!

Blind Dinner

Everyone was blindfolded to raise money for the local blind community.

They ate and drank wine...all while being blindfolded.

Food for this event was a challange. trying to come up with food that can be consumed without being messy nor to involved. I played around with some ideas and flavors a little bit though.

Praline Cracker with Frissee, Balsamic powder and Blue Cheese Sheet. Sauerkraut poached pear stuffed with pork carnitas. And, "Paella Maki Rolls".

Buffalo Wings

I'm not happy with this one at all.

The flavors are so close.

The idea is there.

But....stuck on the plate, or lack there of.

Wings and Beer! with Buffalo Sauce and Celery and Blue Cheese. It's all there........... What's missing?

Skate wings, buffalo powder breading, Freezer poached celery, guiness and blue cheese ice cream, buffalo fried chicken consomme. I've added taragon puree since this picture was taken. But, it needs so much more.

Blue Cheese Sheets

First attempt. A guessing game with PURE-COTEB790 from www.grainprocessing.com . I didn't have thier paper work with me when I tried this attempt, but I like this version so far bettet than the one That's drying tonight somewhat following thier procedure.

This is being created for the Tasting Blind benefit that will be held tomorrow at the restaurant. The goal, for me, is to create one to two bite courses. this one being a salad. The usual, endive (or chicory/frisee) with candied pecans, balsamic reduction and blue cheese. (Balsamic powder www.provesta.com)

Tuna, Melt!

Someone said this a couple weeks ago. I can see it now though.
You know how melted cheese reaches that perfect point in its life when it's no longer hard or at room temp, it's not completely broken, it's at that beautiful point of simply being melted. Right when it comes out the broiler on French Onion soup, Bubbling on top of a pizza, running down the sides of a griddled sandwich.
Perfect cheese at the perfect moment. How to make it last?
Tuna Stock: I don't know how yet. tuna stock, consomme, with the color of bright raw tuna. Churnned into sorbet, with some Methocel I would imagine, or not.
A hot flat stone. with melted swiss "pudding", tomato in some form, and a bright raw colored scoop of tuna. ready to melt. tuna melt!
I guess with Methocel it would last a little longer.
If anyone has any ideas, please let me know. I would love to make this dish.

Loaded Baked Potato

Baked Potato Ice Cream with Brocolli, Cheddar, Bacon and Chives.

Not sweet. Just Fun.

The Caviar Thing

Root Beer Caviar

Pineapple Poached Shrimp

with coconut and RootBeer Caviar

Respect

A message to all current and future cooks and chefs.

Food.

This is it. This is where it comes from. Cute, little, harmless animals that are killed for our future enjoyment.

This animal was alive. He felt the sting of death.

We don't think of this when food is ingested, but it shoud be thought of when it is prepared.

The respect given to food should always be thought of with this in mind, this image. DO NOT waste what's in front of you. DO NOT mis-season. DO NOT burn. DO NOT leave out in the TDZ. DO NOT let something die without treating it with the proper respect and love that it deserves to make it into an incredible piece of perfection.

In short, if this IS your career, THIS is your clientelle and if he's not happy you shouldn't be either.....and he's dead. Better make it worth it.

Chicken Shanks