As some of you know, I am a Chef. I have recently accepted a job back in that field and here is a menu from a meal I cooked last night.
Seared Hoisin BBQ Tenderloin of pork with Basmati rice towers and Lime Ceviche Cucumber Salad
Wine Pair: Zenato Valpolicella Superior
Herb Crusted Mahi Filet, Warm Barley and Kale Salad with Red Wine Poached Pear and Candied Prosciutto
Wine Pair: Chateau St Michelle Gewurtztraminer
Braised Lamb Shank with Roasted Root Vegetables and Tarragon infused Duchess Potatoes
Wine Pair: Radius Merlot
Mango, Ginger Peach Creme Brulee Napoleon
Wine Pair: Vignal Prosecco Sparkling Wine
The pork was seasoned and seared, allowed to cool, then basted in hoisin BBQ and oven finished so the BBQ would get slightly crusty and the meat could be served at medium. Yes Medium. Half of the Basmati rice was toasted in oil, diced onions, dry oregano and thyme. The other half of the rice was left unmolested. A tea was made with four Tbsp of dry rosemary. This rosemary tea was strained then added to the combined rice. The water was brought up to a hard simmer then covered and the flame lowered. Ten minutes in, the lid was removed and a single complete stir was given to the rice and re-covered. This actions breaks free some of the starch from the unmolested rice and will help to bind the towers. The toasted rice does not produce much starch.
Two towers of rice were made using cut 2″ pieces of 1.5″ wide PVC. On the second tower, the lime ceviche salad was pressed into the PVC. The PVC was then slipped off and sent to the diner. The salad was longitudinally thinly shaved cucumber, thin shaved fennel bulb, thin shaved red onion, lime juice and garnished with julienned pickled ginger and brunoise roasted red pepper.
This course got lots of wow and was even eaten (knowingly) by the sole Jewish diner.
I won’t bore you with the details of the two entrees. They are pretty self evident. I had a 50/50 ratio of those ordered.
The desert is a take on the classic Napoleon dessert with the subsitution of creme brulee for whipped cream and strawberries.
I painted the plate with raspberry sauce and a few drizzles of dark chocolate, then used several layers of crisp phyllo dough as the base. I place a firm recipe of round punched mango creme brulee on top of the first layer of phyllo. The creme brulee is not topped with sugar and torched. It makes the next layer of phyllo break or slide off. I just place a second layer of phyllo on the mango creme brulee and top that phyllo layer with a punched out disk of ginger peach creme brulee. I don’t do the caramelized sugar layer on this creme brulee either as it is getting a third layer of phyllo on top of it. The top layer of phyllo gets a piped floret of whipped cream. To this, I add a piece of caramelized sugar art stabbed into the whipped cream.
This dessert got RAVE reviews.
Just wanted to share with my culinarians and gourmands.
I may update later with a few pics.