Sunday, February 28, 2010

Ode To A Hawaiian Style Breakfast: Flavors of "Corned Beef Hash", "Spam and Egg" Variation

Charcoal Slate Presentation


48 Hour Corned Wagyu Beef "Hash"(truffled tater tot), "Spam and Eggs" Spam Jam, Natural Egg Custard, Sunny Side Up Quail Egg, Hawaiian Sweet Bread Crouton, Li Hing Mui Ketchup, Micro Orchids...Elegant, playful, fun, tasteful, and comforting all in one

Revisiting Jams...This Time "Spam Jam"

Can Never Go Wrong With Spam...Well Atleast with my upbringing. One of Many Components Completing a Potential Dish. Stay Tuned

Home Made Li Hing Mui Ketchup

Heinz...Call me for the actual recipe...

Egg Yolk "Custard"

For all you egg yolk lovers...No additives other than salt and pepper. ALL TECHNIQUE

Monday, February 15, 2010

Bacon and Eggs...

Egg Salad, Egg "Custard", Bacon Jam, Bacon Powder, Bacon Lardons, Brioche

What is it with my obsession of the classic pairing "Bacon n Eggs?"

Ocean Trout Tartare, Shiso Creme Fraiche "Yolk"

Ocean Trout, Dashi Soy Aspic, Shallots, Tomatoes, Chives, Black Tobiko, Olive Salt, Shiso Goat Cheese Crackers, Shiso Creme Fraiche "Yolk"

Fanny Bay Oyster Gunkan

Fanny Bay Oyster, Bacon Aioli, Horseradish, Chive Bubbles, Chive, Yuzu Tobiko...Courtesy of Culinary Sound

Mizuna, Arugula, Textures of Peaches

Arugula, Mizuna, Dehydrated Peach Chips, Peach Nectar Gelee, Smoked Yamamomo Vinaigrette, Chevre

Friday, February 12, 2010

Organized Cobb Salad

Romaine, Boneless Chicken Wing, Egg Salad, Roma, Guacamole, Corn Coulis, Bleu Crumbles, Prosciutto Wheels, Creamy Bleu Cheese Ranch.

Truffle Shiitake Mushroom "Chicaron"

Continuing to play with textures....

Boneless Chicken Wing...(Inspired by Bazaar and Mike Voltaggio)

....Harder than it looks

Tuesday, February 9, 2010

Steamed Brioche Buns: Part 2

Brioche, Dill Creme Fraiche Mousse, Caviar, Lemon Bubbles...Amusing

Steamed Brioche Buns...Part 1

My sourdough starter is finally past the 10 day period. It has been like babysitting a child that constantly craves the attention (of being stirred) and screams to be fed (milk, yeast, and bread flour once every 3 days). Well I guess the comparison of a starter dough and a nurturing a child is irrelvant but you get the idea. The point is i'm excited about food and ready to do 300 amuse bouche's. Let's go!

Fermentation @ 90 degrees F for 3 hours as I Blog...Finished Product Following
"Bun's for thought"
Smoked Salmon, Creme Fraiche, Dill, Lemon Air
Char Siu Duck Confit, Cilantro Gel, Sesame Espuma
Bacon Jam, Quail Egg, "Dehydried" Tomato, Aerated Hollandaise