This is our new lamb dish for the summer menu. I marinate the chunks of lamb with lemon oil, juice and zest, dried oregano, and black pepper. I like my greek salad to be naked. All the vegetables are cut to order, seasoned, then I like to beat them up in a bowl a little bit so they all give up a little juice and that becomes a dressing in and of itself. The syrup is a tangy red wine vinagar reduction with honey added to level it out.
Scallop special: Seared scallops, English pea risotto, roasted tomato coulis, ramp pesto. Sometimes the bite of ramp tops hits me over the head too strong, but when tempured with parmasean and pine nuts it's pungent, but enjoyable.
I just love fresh peas, what can I say. I was in the middle of shucking these when I looked up, saw my camera, and said, "what the hell," snapping of a few photos.
Another Scallop Special: Seared scallops, lemon-parmasean risotto, sauteed spring vegetables including fresh artichokes, ramps, and asparagus. Fresh artichokes are alot of work, but I'm very disappointed with them as a selling point at the Black River Cafe. They so obviously aren't the canned ones, or even the really expensive oil marinated ones. It's nice that I get a chance to snack of them, but I'd rather sell them. Even local asparagus has produced a resounding "thud" as a selling point. I've worked places, and eaten places where local asparagus and fresh artichokes where reasons to celebrate.
This is something like our summer salmon dish on the menu. This is Copper River Sockeye Salmon which is really nice. There are shoestring vegetables under there, which have become our default summer vegetable replacing the wintery swiss chard. I use the mandoline to cut carrots, zucchini and squash, julienne red onion and chopped garlic round the mix out. The dish as pictured started out with salt and vinagar chips, but on pay day my name is in the middle of the check, not the lower right corner, thus our summer salmon dish has orzo now. We make our own version of tartar sauce which I whipped up for a special last week and everyone liked it so we stuck with it. Basicly it's equal parts cornichones, capers, parsley, shallots, egg yolks, a little lemon juice, salt, Frank's red hot, and prepared mayo.
This is our new lamb dish for the summer menu. I marinate the chunks of lamb with lemon oil, juice and zest, dried oregano, and black pepper. I like my greek salad to be naked. All the vegetables are cut to order, seasoned, then I like to beat them up in a bowl a little bit so they all give up a little juice and that becomes a dressing in and of itself. The syrup is a tangy red wine vinagar reduction with honey added to level it out.
Scallop special: Seared scallops, English pea risotto, roasted tomato coulis, ramp pesto. Sometimes the bite of ramp tops hits me over the head too strong, but when tempured with parmasean and pine nuts it's pungent, but enjoyable.
I just love fresh peas, what can I say. I was in the middle of shucking these when I looked up, saw my camera, and said, "what the hell," snapping of a few photos.
Another Scallop Special: Seared scallops, lemon-parmasean risotto, sauteed spring vegetables including fresh artichokes, ramps, and asparagus. Fresh artichokes are alot of work, but I'm very disappointed with them as a selling point at the Black River Cafe. They so obviously aren't the canned ones, or even the really expensive oil marinated ones. It's nice that I get a chance to snack of them, but I'd rather sell them. Even local asparagus has produced a resounding "thud" as a selling point. I've worked places, and eaten places where local asparagus and fresh artichokes where reasons to celebrate.
This is something like our summer salmon dish on the menu. This is Copper River Sockeye Salmon which is really nice. There are shoestring vegetables under there, which have become our default summer vegetable replacing the wintery swiss chard. I use the mandoline to cut carrots, zucchini and squash, julienne red onion and chopped garlic round the mix out. The dish as pictured started out with salt and vinagar chips, but on pay day my name is in the middle of the check, not the lower right corner, thus our summer salmon dish has orzo now. We make our own version of tartar sauce which I whipped up for a special last week and everyone liked it so we stuck with it. Basicly it's equal parts cornichones, capers, parsley, shallots, egg yolks, a little lemon juice, salt, Frank's red hot, and prepared mayo.
4 comments:
Michael, everything looks fantastic! Yum. :-)
It all looks so great. I can't wait to get there.
I am stunned that folks aren't interested in fresh artichokes. Those would sell me on a dish- everytime. single. time.
Do you know how many times Steve and I have been out to dinner and a dish caught my attention because of artichokes and I ask to make sure they are fresh, am told "oh, yes" only to be served canned or oil packed artichokes. Ugh. too many times.
Diane, thanks for commenting about the artichokes. We also use canned artichokes, on a lunch salad, and in our baked artichoke crock. I stress "fresh" when using fresh, but there is a time and place for everything. There is no way we could use fresh artichokes for our crock and charge a reasonable price. Artichokes are costing me $1.20 a piece, plus prep time. On the other hand I would never try to pass canned off as fresh. The oil packed ones are good, and i've grilled them with great sucess, but they still aren't fresh.
thanks for appreciating the little things
Your scallops with artichoke and asparagus and the summer salmon are calling to me.
Why don't you show more of the julienned vegetables on the salmon plate? They would make a nice color contrast. I am not picking on you, I'm just taking food styling classes, and it makes me look at the food pictures in a specific way :)
Would order either of them (or both) right away.
Post a Comment