Tuesday, January 28, 2014

State of the Union Dinner: Frisee Chicken Salad and Roasted Sunchokes

Frisee poached chicken salad with dried anchovy and garnished with fried shallot chips and dressed with a fish sauce vinaigrette.
Goose fat roasted sunchokes and shishito peppers garnished with cilantro.
Sunchokes and shishito peppers pan roasted in goose fat.

Monday, January 27, 2014

Comforting Dinner: Mien Ga or Chicken Soup with Rice Vermicelli

Rice vermicelli (bun tau) in homemade chicken broth with shredded poached chicken garnished with green onion and cilantro.
Building the bowl: shredded poached chicken on bed of rice vermicelli before broth is added.
The trick to getting al dente rice vermicelli is to soak the dried vermicelli first then cook in medium boil until cooked. Vermicelli is drained then rinsed with cold water to stop the cooking.

Sunday, January 26, 2014

Sunday's Souffle Omelette

Souffle omelette made by separating yolks from whites, whipping up whites then incorporating yolks. Started on stovetop until bottom sets then finished in oven. Filling is caramelized shallots with balsamic. Served with dots of green habanero, freshly cracked black pepper and sea salt.

Monday, January 13, 2014

Fast Dinner: Roast Chicken Thighs and Okra in Black Bean Sauce

Plated with cilantro and green onion.
Thighs were roasted on bed of onion to keep them out of the fat and retain crispy skin.
Stir fried okra with shallots and garlic in black bean sauce garnished with cilantro and green onion.
Shallots caramelizing as okra begins to cook in black bean sauce.

Goose Leg Confit

Goose confit just out of fat.
Goose legs in goose fat at the end of cooking.
Marinade has been washed off, legs patted dry and put into goose fat to poach in oven. Oil temp was at about 150ºF.

Sunday, January 12, 2014

Dry Wok Fried Squid with Peppers

Dry wok fried squid with shishito chile, garlic, dried chile flakes, chile de arbol and sambal sauce. Garnishes were green onion and cilantro with fresh cracked black pepper.

Okra and Shishito in Curried Creme Fraiche Sauce

The plated dish 
Creme fraiche added
Onion, garlic & ginger browned in butter and now okra, shishito and mandarin orange added.