1. Red Wine and Dr. Pepper(Yes, I said Dr. Pepper) Braised Brisket
Seared the seasoned brisket, caramelized onions + garlic + carrot, deglazed with red wine and Dr. pepper. Braised the brisket for 5 hours at 300 degrees and then shredded it. Reduced the sauce and added salt, rosemary, BONE MARROW, and lemon and orange juice and zest. Tossed brisket with sauce and kept warm. Insanely Delicious!
On a side note.....Bone Marrow is extremely under used. Roasted Bone Marrow spread on toasted bread with a little Fleur De sel is one of the best tasting things ever. Anthony Bourdain's favorite dish is Fergus Henderson's Roasted Bone Marrow with Parsley and Caper Salad at St. John Restaurant. Also, it is very, very cheap. I understand that some people might be a little squeamish, but once you try it you will be hooked. Go try Bone Marrow now!
2. Pan Roasted Chicken Breasts with Chicken Jus
Brined the chicken breast and then dried them fully. (Brining meats lets the meat soak up flavorful liquid so it stays very moist and is seasoned throughout the whole cut.)Next I seasoned chicken with a delicate hand with thyme, salt, pepper, and lemon and orange zest. Seared in chicken fat, then roasted to 160 degrees. The sauce was reduced chicken stock with lemon, caramelized onion, butter, and fresh thyme. The chicken was extremely moist and super flavorful.
3. Potato Pancakes with Orange Scented Whipped Sour Cream
I grated the potatoes and added salt and lemon and then wrapped it in cheesecloth and squeezed out as much water as I could. You remove the water so that the pancakes could crisp up easier and faster. Then I mixed potatoes with some eggs and flour. The pancakes were fried in olive oil and then seasoned with salt and paprika. For the sauce I whipped cream cheese with salt, orange zest, orange juice, thyme, and pepper. Best Potato Pancakes I ever had. Crispy, salty pancake contrasted beautifully with the cool rich cream cheese.
4. Parsnip and Potato Puree
Roasted the Parsnips and Potatoes (I do this to lower the moisture in the potatoes so they could absorb more fat. When you cook potatoes in water they soak up a lot of water and cannot hold as much fat without separating), and then passed through a food mill. Mixed with butter, salt, thyme, lemon zest, parmesian cheese, and caramelized onions. By far best mashed potato I ever had. They were luxuriously rich with great flavor and freshness (from the lemon zest and thyme).
5. Spinach with Parmesian and Lemon
First I caramelized onions and garlic and added the spinach with lemon, butter, orange, and paramesian cheese. I cooked them down until they were wilted, but still bright green and fresh.
6. Roasted Brussels Sprouts with Bacon
To prepare this dish I slice Brussels sprouts in half and remove the stem and outer leaves. I save the really green leaves for a salad. Next I roasted the sprouts with salt, butter, bacon, orange, lemon, garlic, caramelized onion, sage, and pepper.
7. Roasted Beets with Parsnip Chips and Citrus Vinaigrette
I started off by roasting the beets and parsnips in salt. Then I removed them and peeled them. I sliced the beets in a round shape and cut the parsnips into matchsticks. I then put the put parsnips back in the oven to crisp up. I took the Brussels sprout leaves from the Brussels sprout dish and blanched and shocked them. I diced up and apple as well. For the dressing I mixed together jabanero, olive oil, lemon and orange juice, lemon and orange zest, thyme, garlic, shallot, and salt. I strained the dressing and tossed the salad (The beets I tossed separately because the beets turned the all the vegetables red). The salad was earthy, had nice textures, and had an awesome dressing.
|10 Onions were sliced and ready for caramelizing|
|Roasted and peeled parsnips|
|Seared Brisket and Bone Marrow|
The clients were really happy with the food. They loved everything so much that I was offered another job by one of the diners. The dinner party was very successful!