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Month: February 2011
Pictured here is the rear trotter from the pig. The forcemeat is flavored with ras al hanout,...
We seasoned the glazed galette with jalapeño, lemon zest, smoked salt, and chervil stems.
“Turns out we scheduled a visit to Miami at the same time that Food and Wine is...
The beet stems and beet tops are pressure cooked at high pressure for 3 minutes in a...
The final dish was crispy black bass. We bonded the skin of the entire fish around the...
The fourth preparation of bass utilized the head of the fish. We blended smoked XO sauce with...
The third dish we made was a bone-in loin of bass. We initially removed the filets from...
The second dish we made highlighted the bass collar. The meat in the collar is rich and...
The first dish we made was a roulade of the black bass bellies and lower loin cured...
