So it’s no surprise that I want to be a Chef one day. I want to own my own restaurant, and I want to create food that makes people close their eyes, look up to the sky, and SMILE. I’m not in it for fame, or fortune. I simply want to make people feel good through the passion I put in to my food.
Over the years I’ve studied my craft, and am always trying to learn new techniques. We’ve sous vide steak twice, and salmon once and LOVED how tender and moist the meat turns out.
Tonight’s Sunday supper was a surf and turf (I’ll describe the turf in a second) theme, with a Rib eye that I seasoned with salt, pepper, and BACON salt and I sous vide cooked it for 55 minutes, and then pan seared it to add color.
I also made a sweet potato stack, seasoned with salt, pepper, smoked paprika and parmesan cheese. Peel and cut the sweet potato in to 1/2 inch disks, toss with the above seasonings, and bake at 350 degrees for 40 minutes.
My ‘turf’ was a shrimp salad with toasted walnuts, sweet pomegranates, peppery radishes and a watercress vinaigrette.
For the vinaigrette, blanch 2 bunches of watercress in boiling water for 5 minutes, and transfer to an ice bath to stop the cooking. Transfer to a food processor, add 1/2 cup of lemon juice, 1 clove of minced garlic, 1/4 cup of extra virgin olive oil, and a pinch of salt and pepper. Puree, strain, and chill before serving.
And last, but surely not least, the BACON FOAM!!!!
Then….well I made FOAM!!
I got this super cool present for Christmas.
Ladies and gentlemen, dinner, is served!
And that my friends, is a wrap. What’s your favorite dish? Do you like to step outside the box and try new things?
Philosophy is all about being curious, asking basic questions. And it can be fun!
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