Bleu Cheese Crusted Filet Mignon, Sauteed Wild Mushrooms, Pinot Noir Reduction
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We did a tasting at work today and I could not be happier as it turned out well: Food was well seasoned, a little critique here and there that really didn’t tarnish the whole kitchen’s performance. I just find it sad though that we still won’t open for these next couple of weeks, but I’m rooting for us to open before I head out to college.
And so we continue the opening stages of the restaurant. Learning on the fly is a really tough school to be in, but I’m hanging in there. I’m pretty sure I’m not the only one.
I found myself kitchen-rusty today and thought that I could use more work on my knife speed and all that. Thought about potatoes and how we murdered a sack or two of them during Skills class and what can be done with them beyond the cliche vichysoisse and pomme puree. So, here we go folks.
Rosemary Brined Pork, Spinach Apple Salad, Citrus Vinaigrette
When negligence meets flavor.
I brined a pork loin with a sugar/salt/rosemary/lime mixture and forgot about it after a week or so. When I got back to it, it had almost a prosciutto like consistency… I ate it raw and I’m still alive and typing to this day. Did I mention that I didn’t get sick at all?
Pork:
1 C Sugar
1 C Salt
3 C Water
2 Limes
3 Sprigs Rosemary
2 Pork Loin
Salad:
1 C Spinach Chiffonade
1/4 Apple, Sliced
Vinaigrette:
1 TBSP Orange Juice
1 TBSP Lime
2 TBSP Olive Oil
1. Brine pork for 3 days. Once done, thinly slice and quickly sear both sides.
2. Make Vinaigrette by mixing olive oil, lime juice and orange juice.
3. Mix Spinach, Apple and Vinaigrette for salad. Garnish as necessary.
Asparagus Risotto
When hungry meets an episode of Chopped…
3 C Oatmeal
3 C Water
1/2 Onion, Medium Diced
3 Roasted Fresnos, Julienned
Asparagus Stems, peeled and cut small
1 C Chicken Stock
Salt, Pepper and Herbs (Sage, Thyme, Rosemary, Parsley) to Taste
Asparagus Tips
1. Green Vegetable Cookery - Add salt to boiling water until it tastes like the sea. Add the small cut asparagus, let boil until tender. Remove from heat, set aside and repeat the process with the asparagus tips.
2. Risotto - Sweat onions with oil, then add oatmeal. Combine the two together until blended, like a pilaf. Add water and stir vigorously under medium heat. Once water volume disappears, add more and cook until soft. Finish seasoning with butter, chicken stock, sage, fresno chiles, and salt and pepper.
3. Serve and Garnish.
Anonymous asked: what culinary school did you go to?
Culinary Institute of America. Represent.
A vagabond discovering the wonders of the culinary world.
This blog is dedicated to Chef Brannon Soileau, until the book is published.
