In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finish the episode talking scrambled eggs and omelettes.
This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.
Simple vegetable stock recipe.
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.
Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing
This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
A spicy aioli that goes great with fish or tempura.
