Sous Vide Eggs

Here are some eggs we sous vide at 63 degrees for 2o minutes.  My banquet cook Andrew at the Jacksonville Inn experimented with just the right time and temperature for these great results.  They went great on our House smoked wild Columbia River Sturgeon we did for a party of 300 for my last big party off site.  Worked great!  We were cracking them on site.  Beautiful… 

Sous Vide Chicken with Oregon White Truffles

Here is the first dish I made today using my truffles for Sunday Brunch.

          

Wild Columbia River Sturgeon

The restaurant is known for it’s Salmon and Halibut on the menu that we feature year round.  People come looking for it.  As the customer demand dictates that we must have this available all the time, I have started trying to focus on other fish that we can offer that may, perhaps, sway some guests into discovering how delicious local, fresh fish can be.  Remember, ALL food we consume has a season.  Just because it can be purchased year long does not mean that it’s at it’s best year long.  With this in mind, I have been really trying to utilize some of the wild Columbia River sturgeon we have available.  This fish is truly amazing.  It is an ancient species that swam with the dinosaurs.  It has a rich history in the Columbia River.  The sous vide sturgeon we have on the menu is garnering a lot of attention.  Here we have another application.  It smokes up great.  We will probably feature this smoked sturgeon for our mother’s day brunch.  It came out delicious!

Hearts and Vines Charity Auction

Here are some shots of the Charity auction dinner we did for Hearts and Vines…

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Modernest Cuisine is Coming!!

Should be seeing this 40 pound cookbook arriving any day now thanks to some generous benefactors.  They say the ink alone weighs almost 5#.  Cost to have KINKOS simply photocopy this in black and white?  $180.00

REVIEW HERE:  http://www.nytimes.com/2011/03/09/dining/09modernist.html?_r=2&pagewanted=1

Lots of Sous Vide

100 lbs of short ribs…  YIKES.  Had to bust out the “Jacuzzi”.

New Duck, Version 1.2

Here it is…  This is made with Dave Mostu’s Local Wheat Berries turned into a pistashio-cranberry pilaf, roasted beets and golden beet puree and wild huckleberry jus.  This is the same method as the sous vide duck in the older preparation…

Sous Vide Columbia River Sturgeon with Sides

Here is some killer fish we are getting now straight from the Columbia River.  Wild Sturgeon.  Paired with some sides that could stand on their own.  The Sturgeon was sous vide at 132.3 deg for 20 minutes.  Then seasoned and given a hard sear to warm it back up.  It’s paired with mushroom creamed spinach and a cumin roasted beet salad with feta cheese.  Pesto is painted on the plate that really ties it all together. 

New Duck, Version 1.2

Here is the process for our new duck.  I took whole ducks, skinned them and blanched the skins.  I then glued the skin together with Activa to form a block.  Then I shaved the skin on a slicer and reattached the skin with more Activa.  Then I sous vide it at 130 deg for 3 hours.  Final plate up coming.

This Ain’t Your Grandma’s Chicken…

We de-boned chickens, butterflied the breast, made a farce with the leg meat and filled the breast.  Then  we glued the filled breast back together.  It was sous vide at 140 deg for 2 hours.  It was then dry rubbed and crisped in a hot pan.  It’s served over a green peppercorn and goat cheese risotto, toasted almond butter, hibiscus demi glace and baby orange carrots.

Duck, Take One…

Here is version 1.1 of our new duck dish.  It’s pretty standard with pan seared duck breast, confit leg, butternut squash puree and roasted fall root vegetable hash.   Good, solid winter flavors.  I, however, wanted to somehow make the skin **SUPER** crispy thus altering the final texture.  I was thinking of duck skin as thin as chicken skin.  On our next version, we will be involving a frozen, meat glued block of duck skin and a thermal circulator to reinvent it.  Can’t wait!  Be on the look out for version 1.2

Compressed Rogue Creamery Blue Cheese

We make buttermilk crackers and serve it with pickled red onions and grapes.  Can’t wait to start smoking my own sausage to add to this plate…

Stuffed Chicken

This dish turned out real nice.  We take whole chickens and cut out the airline breast.  The thighs are boned out and the skin is reserved for the chicken skin wrapped pork.  The thigh meat is turned into a farce meat with linguisa sausage.  We butterfly the breast and pipe in the farce.  It’s then glued back together with Activa and sous vide at 140 deg for 2 hours.

Chicken Fried Pulled Pork.

Chicken Fried Steak?  Yeah.  How about Chicken Fried Pulled Pork?  We took our sous vide pork and pressed it into a terrine while it was hot and let it set over night.  Then it’s sliced and wrapped in chicken skin glued on with Activa.  After it sets, its coated in seasoned buttermilk and dredged in flour and fried.  Just like fried chicken, but it’s pulled pork.

Sous Vide Pulled Pork

We season pork butt with salt, sugar and aromatics and cure it over night.  It’s then sealed and sous vide for 12 hours at 176 deg.  We will be using this for our chicken fried pulled pork.

Pork Getting Ready for Sous Vide

We’ve taken Pork Shoulder and seasoned it heavily with salt, sugar and spices.  Then we will sous vide it for about 28 hours at 160 deg.  This will then be pulled and pressed in a terrine and then wrapped in chicken skin.

Yeah… This is on my Christmas List…

Modernist Cuisine.  Consider this the culinary student’s 21st century text book.

Sous Vide Rogue Creamery Blue Cheese?

Sure, why not?  The cheese is not subject to heating,  just a vacuum and pressing that alters the texture to a more creamy consistency and a marble-like appearance.

Striploin with Chanterelles and Sous Vide Rogue Creamery Blue Cheese

We trim and cut striploin into paves and sear them.  We plate with Fall sweet peas, baby carrots from our garden, chanterelles from the coast and a “fondue” also made from Rogue Creamery Caveman Blue. 

We take about 8 ounces of the cheese and vacuum seal it.  We then roll it out with a rolling pin and the effect is like marble.  I trim thin strips and use it as a base to the presentation.

Sous Vide Filet Crusted With Rogue Creamery Blue

WIth Crispy Potatoes and Peas and Carrots (5-Color Baby Carrots from our garden…)

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