This was our week-end special that I put together; grilled lamb chops, butternut squash-apple risotto, raspberry-walnut mustarda, sauté of snap peas and heirloom carrots.
I’ve stumbled upon the flavor combo of using our house porcini compound butter with sauté mushrooms and a hint of orange, works well with chicken, salmon, and maybe grouper.
All this talk of Thanksgiving and traditional eats made me sit down with a pen and paper to come up with something unique to try in the near future. Here are a few…..
Corn nut encrusted shrimp.
Boneless duck confit, as in remove the bone before cooking, maybe even pound them out in hopes of getting a thin, flat piece in the end.
Rockefeller vinaigrette is something I’ve done before but think the combination of spinach, bacon, and ouzo or fennel is one that should be examined in more detail.
Oven dried strawberries seem like a no brainer since we dry our tomatoes this time of the year because they need some increased flavor intensity. To me strawberries are in the same state this time of year.
Pork butt or 'shoulder' if you don’t want to think of butt. I miss my pork butt.
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