Wednesday, March 25, 2009

Quick Pics

We had a whole hog slaughtered and butchered. A light 210 pound live weight animal who was raised organicly on a pasture. We had the hams smoked along with the hocks. Pictured is a dish made from the chops cut from the back end of the loin, a rib-eye is you will. Topped with a crispy braised belly. A nice creamy polenta is underneath along with a medly of English peas, brussel sprouts and carrots all finished with a chili-almond reduction aka. mole sauce made with the braising liquid.



This simple dish has done astonishingly well. Seared rainbow trout over roast root vegetables with a morel mushroom cream garnsihed with pickled red onions. Dried morells bring alot of flavor to the table, I'm glad to have come across some.

2 comments:

Cory said...

where you getting your morels from... premier and chefs garden are the only places i got quotes.. new menu gonna try smoking them... the pork dish looks awesome.. we tried selling trout at the bistro ended up smoking it and selling it as a hash with smoked trout and tried a different fish...

Michael Walsh said...

I got some dried morels on discount so i lucked out there. They are great in a sauce. Trout is a great fish that works great for us because it's very environmentally friendly. I thought about playing off the 'rainbow' trout name and using both the red meat, ruby, and white fleshed rainbow trout, but i don't know if anyone would get it. The price is right on trout too so it's great to match with more expensive items like morels or ramps or truffle.