I work with a bunch of people at Blueacre that inspire me. Eric
Categories: Sauce, Seafood • Tags: Blog, Buerre Blanc, Cooking Blog, Food, Jalapeno, Lime, recipe, shrimp
Two different plating options! The flavor is there on all this stuff. I just need to figure out how to make it all look good. First time I’ve used coconut oil to sear something….I like it! Eric
Categories: Appetizer, Seafood • Tags: Appetizer, Buerre Blanc, Cooking Blog, Food, Meyer Lemon, Scallops, Seafood
This looks very sloppy but the flavor is all there. I intend to tighten the sauce up and serve it with some sort of toasted bread. Also, I’m going to pickle the egg as well. The whole thing is brought together by the buerre blanc which gives it a luxurious buttery goodness with a small hint of saffron…..nice! David Chang is a f’ing genius….. Ingredients: Two eggs cooked for 5 minutes and ten seconds Cucumbers, quick pickled…………..buy the MOMOFUKU cookbook……….now! […]
Categories: Appetizer • Tags: 5'10" Eggs, Appetizer, Buerre Blanc, Cookbook, David Chang, Food, Pickling, recipe
Definitely going on the menu one day……. Ingredients Dungeness Crab….two of them……fresh from a seafood market in Longbeach, WA Mofongo Plantains….yellowish brown….there is a reason for this Garlic, minced Olive oil Adobo (my mix) Saffron Buerre Blanc Butter White Rum Saffron Cilantro, minced White Wine Vinegar Salt, tt Shallot Jam Shallots, minced Balsamic Vinegar…reduced Black Pepper Pectin Cilantro Oil I’ll link this up shortly Procedure Mofongo Peel and bake the plantains in an oven at 350F until soft Remove from […]
Categories: Dinner, Puerto Rican Style, Sauce, Seafood • Tags: Buerre Blanc, Cilantro Oil, Cooking Blog, Dungeness Crab, Food, Mofongo, recipe, saffron, Shallot Jam
My roommates said this was the best salmon they have ever had. I take that as a huge compliment but it all has to do with the quality of the fish. I’m not kidding when I say this, I have a direct link to the best sockeye out there and it’s awesome! Ingredients: Sockeye salmon rubbed with parsley infused salt and black pepper Brussels sprouts vichy (click for recipe) Compound butter on pecan bread (click for recipe) Procedure: Pan sear […]
Categories: Seafood • Tags: Bread, Brussels Sprouts, Buerre Blanc, Compound Butter, Cooking Blog, Food Blog, recipe, Salmon
Made this in class. Equipment: Parchment paper, rolled and cut into a teepee Small saute pan Small sauce pan Ingredients: Salmon Butter Parsley, minced Tarragon, minced White wine Salt and Pepper, to taste Court Bouillon (click for recipe) Heat up 4 ounces of Court Bouillon in a small saute pan Season salmon with salt and pepper Place salmon in saute pan and place teepee over it Remove teepee after 3 minutes and pour some of the court bouillon over the […]
Categories: Becoming A Chef: Blogging about Culinary School, Fish, Sauce • Tags: Buerre Blanc, Cooking, Dinner, French Cooking, Poached Salmon, recipe, Sauce
