Sunday February 9, 2014

Shrimp & Grits with Pancetta and Greens

Saturday February 8, 2014

My Birthday Dinner with Stu & Kay, Joe, Michael & Eydie

Cheeses & Radishes
Mochi Cakes wrapped with Proscuitto and seared in a pan

Trio of Salads: 
Fennel & Cucumber salad 
2 Persian Cucumbers peeled, seeded and sliced
1 Small Fennel bulb sliced on a mandoline
Cherry Tomatoes half and salted
Sliced bunch of Green Onions
Ginger Garlic Dressing from "Plenty"

Lobster Asparagus Salad
Meat from 1 Lobster diced. (Substituted cooked Salmon for Stu) 
7 stalks Asparagus peeled, steamed, and chopped into 1 inch pieces
Lemon Vinegrette with 1 TBS minced shallots, zest of 2 Lemons, Juice of 3 Lemons, Black Pepper, Salt, Tarragon, Olive Oil
Shiso Leaf Garnish

Couscous with Salmon Caviar & Peas
1/2 cup Pearl Couscous in 1 1/2 cups water (Bring water to boil add couscous, salt, TBS butter. Cook for 10 minutes. Turn off heat and add 3/4 cup frozen peas. Make dressing with 1 TBS minced Preserved Lemons, 1/2 tsp Zahtar from Oaktown Spice Shop, and 3 TBS Creme Fraiche. Add 2/3 cup homemade Salmon Caviar

Ribs
3 racks Becker Lane spareribs with overnight dry rub of salt, sugar, cumin, Alleppo chili, white pepper, cumin, allspice, cardamon. Oven Roasted at 290 for 3 hours

BBQ Sauce
2 Red Onions diced fine
2 TBS butter
2 cloves Garlic mashed with salt
1/2" piece Ginger mashed with salt
1 cup Bernie's Cider Vinegar
1 cup Gattonelli's Tomato Juice
1 cup Korean Sauce from Bowl'd
1 TBS Balsamic
2 TBS Apple Farm Cider Syrup
1 TBS Alleppo Chili 
1 TBS Honey Dijon Mustard
Bay Leaf
White Pepper

Greens 
1/2 Stick Butter
1 yellow onion sliced
3 cloves Garlic grated
2 bunches of Dino Kale stemmed, blanched, and chopped
1 bunch Rainbow Chard stems and leaves diced
1 cup Chicken Stock
1 cup Water

Roasted Yellow Finn Potatoes 
with salt & olive oil

Eydie's bread

Anita's Chocolate Cake