New Years Eve Menu

Happy New Years Everyone!
Tonight's Menu is as follows...I hope everyone has a blessed and safe night! Whoo Hoo! 2009!
Pictures will be posted soon.

Apps:
Martini Style Dungeness Crab Louie w/ Green Goddess Dressing
Oyster Bar w/ Raspberry Mignonette & Organic Nation Vodka Shots
Chicken Lettuce Wraps w/ Cucumber & Lime Chili Sauce
Scallops St. Jacques over Roasted Leeks

Entrees:
Vegetable Curry w/ Eggplant, Yam, Basil & Spinach Leaves
Kobe "Wagyu" Burger w/ Crispy Leeks & Truffled Fries
Chicken Picatta on Angel Hair Pasta & Fried Capers
"Bistropub" Top Sirloin w/ Steak Sauce, Beer Battered Onion Rings & Rogue Blue Cheese
Sesame Crusted "Surf & Turf" Ahi & Filet Mignon, Wasabi Mashed Potatoes & Ponzu Sauce

Desserts:
Buttermilk Panna Cotta & Mexican Hot Cocoa "Duet"
Vanilla Bean Creme Brulee
Assorted Cakes

Herb Grilled Porkchop w/ Saffron Dijon Sauce, Caramelized Apple Risotto, Wilted Spinach and Anise Scented Dried Apple

Here's a throwback even your Grandma will understand, reminiscent of the famous casserole of porkchops and rice she used to make. A fantastic Bone-In Porkchop rubbed with rosemary, sage and garlic. The sauce is a light cream and white wine reduction with shallot and saffron. For the Risotto I caramelized apple dices in sugar and apple cider vinegar with shallot and parmesan cheese. Also, simply wilted, a handful of baby spinach leaves in butter. Enjoy!

Duck Four Ways(or how to get the most out of your duck)

Lately everyone I know is feeling a pinch in their wallet. I recently bought a duck and so not to feel guilty about spending the money, I felt I should show you how you can utilize every bit of this bird. Some of the product I've made here will be used for months to come.

After this entry I'll begin conducting a monthly series on using Duck in as many ways as I can so as to educate you on what I call Beak to Foot cooking. Not one part of this beautiful foul will be wasted.

To start, we will begin with your basic stock and turn it into a demi-glace. A demi-glace is basically a stock that has been concentrated. Why would we make a demi-glace anyway? Because it has more uses than a stock, has a longer shelf life and is more flavor in a smaller package taking up less space in the fridge.

Things you'll need...

• 1 leek


• 2 carrots


• 1 yellow onion


• 4 cloves garlic


• 2 celery stalks


• 1 gallon water


• 1 duck - neck, backbone, pelvis, breast bone and wings only (remove all skin and reserve)


• 1sprig- thyme


• 2 bay leaves


• 1 tbs. black peppercorn


• 2 cups red wine- I use pinot noir.


• pinch of salt

I begin by bringing all ingeredients ( minus wine) to just before a boil on high heat. When the water begins to boil, I reduce the heat to low and simmer for about three hours. The liquid will reduce to about 3/4 the original volume. Then I strain all of this through a seive and put the stock into a fresh pot. At this point you have a beautiful stock for soups or gravies.

Next I add the red wine to the liquid and reduce to half of this volume. This is demi-glace. Some people add tomato paste and roast the bones but I don't think caramelization works with all sauces so I refrain from this when doing a demi made from a bird.