Eclectic Bistro Fare
May 31, 2008
May 30, 2008
- 1/8 c. olive oil
- 1 orange - juiced and zested
- pinch of black pepper
- 1 basil leaf - chiffonade
- salt to taste
May 29, 2008
If I had to say what type of meat I like working with the most, I would choose anything seafood. I'm always inspired by what ingredients other chefs use in a seared Ahi dish. I wanted to approach this dish as a comfort food so I chose a simple pairing with a Risotto scented with Lemon Thyme, Lemon Zest, Italian Parsley and Walla Walla Onions. I used 1 part chicken stock to 2 parts vegetable stock which gave the rice a nice orange color. This comes from the carrots in the veg. stock.
I seared the Tuna with sea salt and a good helping of fresh ground Black Pepper. Please enjoy!
May 28, 2008
Angus New York Steak with a Worcestershire and Smoked Paprika Demi Glace and Potatoes Dauphinois with Manchego Cheese.
A regular Meat and Potatoes dish right?? Ok, so maybe a little dolled up, but for a quick meal on a tuesday night this works. I only wish I had my torch on me so I could caramelize the cheese a little more.
I'll continue to post my specials as I get the time. But in the meantime, enjoy!