Frisee and Arugula Salad with Egg, Bacon, Red Wine Vinaigrette Poached Egg 2 eggs Salt and pepper bacon fat Brush 6inch by 6inch square of plastic wrap with fat, salt and pepper and line a coffee cup or ramekin. Crack egg into plastic and tie plastic shut, squeezing out air. Cook in water on simmer …
Husk Roasted Corn Bisque
Husk Roasted Corn and Crab Bisque Corn Bisque 2.5 pounds fresh corn kernels, roasted in the husk and removed from cob ½ pound whole butter 1.5 white onion diced 1.5 stalks celery diced 1 red pepper 1 yellow pepper ¼ c garlic chopped ½ tsp cumin ground ½ T coriander 1 ancho chile, soaked and …
Roasted Beets and Cave Aged Goat Cheese with Pistachio Vinaigrette
Roasted Beets, Peaches and Cave Aged Goat Cheese Beets 1.5 ounce roasted red beet, shaved into three slices Goat Cheese 1 ounce goat cheese, portion into three balls 1 ounce cave aged goat, three batons Watercress 1 ounce watercress sprigs .25 ounce sherry vinegar to dress leaves Peach 1 quarter peach, cut into three …
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Apple and Parsnip Soup
Apple and Parsnip Soup yield 2 quarts Ingredients: 4 oz butter 2 shallots, minced 1 # parsnips, peeled and thinly sliced 4 granny smith apples, peeled and thinly sliced 1 cup vermouth, Nouilly Prat 2 cups apple cider 4 cups chicken stock 1 crushed cinnamon stick 1 cup heavy cream salt and pepper to …
Acorn Squash, Arugula and Pomegranate Salad
Acorn, Pomegranate, Arugula Salad Squash Cut acorn into rings ¾ inch thick. Rub with maple syrup, olive oil, salt and pepper Roast in oven 30 minutes at 350 degrees until fork tender Salad In large mixing, add the following One orange, peeled and cut into segments 4 ounces arugula 4 strips bacon, diced and cooked …
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Pork Belly with Grits and Pickled Watermelon
Pork Belly with Grits and Pickled Watermelon Pork belly, the uncured, unsmoked origin of bacon is perfectly able to be braised and eaten as an appetizer or entrée. I like to sear the portion in a cast iron pan before serving. The creamy corn grits with a touch of white cheddar and rosemary and pickled …
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Lemon Dill Risotto
Risotto with Lemon and Dill Risotto 2 ounces carnaroli risotto, raw .5 ounce fresh lemon juice .0625 ounce fresh dill .0625 ounce lemon confit 1 ounce whole butter, cold 1 ounce shaved parmesan 8 ounces parmesan stock 1 ounce nouilly prat vermouth Lemon Confit 6 lemons, juiced Cover with cold water Bring to …
Nebraska Buffalo Carpaccio with Lentils du Puy
Yield: 4 servings Buffalo 8 ounce Buffalo tenderloin Roll in ground black pepper. Sear in smoking hot cast iron pan 20 seconds each side. Cool, wrap in plastic and freeze. Can be prepared one day ahead of service Lentils du Puy 4 ounces Lentils, cooked in chicken broth 1⁄2 each Shallot, fine minced 1⁄2 ounce …
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Chef John Brand 