Bone marrow roasted with this sour cherry jelly sauce
So, I have been making fried chicken lately. There are all sorts of ways to do it. When making fried chicken for a large group, I like to first sous vide the chicken until the internal temp is around 125 or 130 degrees. then all one has to do is bread the chicken and fry it for a very small amount of time. Where as a normal fried chicken may take 18 minutes, one can fry chicken in batches for about 5 minutes. But, I digress.
This post is about normal fried chicken.
Well, one of these days, I am going to start writing down recipes. I am sure it would help me too somewhere down the road.
So, it has been awhile since I posted. Simple dinner last night. Fish store was selling line caught gulf red snapper for $5.65 per pound. My fish guy gave me 2.25 lbs for an even 12 dollars. We are friends. He rounds down.
I simple put a couple of cuts into the flesh of the fish on either side. I salted inside and out, squeezed a few lemons over the fish and let it get to room temperature.
After that, I simply grilled the fish on both sides for a short period of time prior to finishing off the fish in a 450 degree oven.
Bite Club was fortunate to cook the rehearsal dinner for one of my oldest and dearest friends wedding.. The large group of people came to my house where we cooked them a dinner.
First course steak tartare
Second course- scallop cooked in it’s shell with a cube of bacon and a soy butter sauce topped with crispy shallot jelly.
Third Course- soft shell crab cooked in butter, served over fried goat cheese ravioli with pickled ginger beets.
Fourth Course- fried sweetbreads with cauliflower, uni flan topped with uni, sauce gribiche and pickled peppers.
Fifth Course- Sliced duck breast with grilled pineapple, seared foie gras and a cherry demi glace.
Last Course-chomeur pudding with a marscapone lemon granita.
It was a pretty amazing dinner. Was really happy to be able to do this for him and his new bride.
Again, since I don’t take photos of the finished plating, all I can really share are the ingredients and some early prep.
Here is a tray of live soft shell crabs. They were still moving around when i opened the container. you have to cut the eyes out, remove the gills, it’s a lovely process:
Uni: Later became a flan
Fried Goat Cheese Ravioli
These were the Maple Puddings: Later to be topped with the marscapone and lemon granita.
Beginning of a demi: Later became a cherry sauce
Bacon for the scallops:
Here is this weekends menu.
Menu & Location Information
July 28th, 2012
Date: Saturday, July 28th, 2012
Bluefish, Crunchy Paprika Ceci, Cream, Horseradish, Lime
Watermelon and Champagne, Mint, Serrano, Feta Cream
Grilled Peaches, Heirloom Tomatoes, Burrata, Corn, Thai Basil
Potato & Parsnip, Lobster Knuckles, Crispy Shallots, Leek & Corn Jus
Thai Charred Flank, Pureed Fava Beans, House Pickled Cherry Peppers
Grapefruit & Lemon Verbena Granita
Roquefort Terrine, Fig Preserves, Marcona Almonds, Toast
Pavlova, Summer Fruits, Lavender Cream
Long time, no speak. I have been working a lot this summer. We have catered 5 weddings along with doing our Regular Bite Clubs and various other events. Sorry, I have not given much attention to the blog.
We have a Bite Club dinner this weekend. We are making a parsnip potato gnocchi that were are going to pan crisp. We are going to serve the crisped gnocchi with lobster and fried shallots in a corn and leek broth. So, I have been practicing getting the correct texture down for the gnocchi.
Last night, we made dinner for our neighbor. Dinner took a total of an hour to prepare. We have been using the pressure cooker lately so, the beans were done in 30 minutes. Amazing to take a bag of dried chickpeas and have them finished in 30 minutes.
The menu last night was:
1)Fried Squid with Chickpeas in a smoked paprika and vinegar sauce
2)Parsnip and Potato Gnocchi with Blood Sausage
3)Branzino in a tarragon sauce with roasted tomatoes served over green beans.
My problem is, I photograph the prep but, when it comes to final dishes. I rarely remember to photograph finished dishes. Anyway, here are a bunch of photos from dinner, of course, not one photo was taken of the plating. It’s also really annoying to cook with one hand and shoot with another
Here is what I got!
Portuguese Blood Sausage. It is out hanging in my butchers shop. So, it is precooked, perhaps, lightly smoked. I ate some raw, it was delicious. Not mushy at all. A little rice in it.
Peeling squid for the squid and beans:
Quick three course dinner. Cost was like 25 bucks for three people.. If we had the same thing out to dinner it would have been most likely, a lot more dough. we got to sit at home and I wore my sleeveless harley davidson shirt I bought in Sturgis.
Love this video. Someone put together this beautiful song by using Mr Roger Clips.
Valenca Restaurant665 Monroe Ave
Elizabeth, NJ 07201