Archive for September, 2011

Tuna and Watermelon skewer

Posted in Food on September 26, 2011 by Chef D Smith

Seared Ahi Tuna / Licorice Watermelon / Jalapeño Caviar 

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Scallops

Posted in Food on September 26, 2011 by Chef D Smith

Pan Seared Scallops / Fava Bean Puree / Preserved Lemon / Chive / Sweet Corn Jus

Amuse Bouche

Posted in Food on September 18, 2011 by Chef D Smith

Compressed Balsamic Strawberry / Brie / San Danielle Proscuitto / Basil / Mini Brioche Croutons / Cracked Black Pepper

 

Pastry Chef Jacquy Pfeiffer Demo Dallas

Posted in Food on September 18, 2011 by Chef D Smith

I attended a Pastry Demo from Jacquy Pfeiffer on monday.  Well monday is my day off, and always up to gain free knowledge.  The pastry demo was very informative.  Learning that cooking fruits past 70 degrees celsius will kill the acidic from the fruits.  And that gelatin can absorb 11X amount of water. And mixing high pectin fruits with low pectin fruits to get a natural balance between two fruits.  Example: Pear Juice (high) and Black Currant (low)

Here is some of his demo pics:

 

Pulling Sugar, amazing and fast

Raspberry marshmellow, Black currant center, chocolate disc.

Pistachio Mousse, Pistachio glaze, Sour Cherry center/ Granola

Awesome Demo and Very Friendly Pastry Chef.

Jack Burger

Posted in Food on September 18, 2011 by Chef D Smith

Wagyu Hand form Beef / Monterey Jack Cheese / Grilled Red Onion / Arugula / Brioche Bun

New Burgers At Lakewood Country Club

Posted in Food on September 18, 2011 by Chef D Smith

Here is the new Bacon Burger at the Club

Wagyu Beef / Fried Onions / Applewood Smoked Bacon / Cheddar / Brioche Bun

Sun Dried Tomato Tapanade

Posted in Food on September 6, 2011 by Chef D Smith

This is one of my favorite recipes in my spanish cuisine heritage.  I personal love vinegar and acidic foods. This one is a great accompaniment for a lot of different foods.

Sun Dried Tomato Tapanade

1 lb Sun Dried Tomato

5 oz  Kalamata olives

16 oz Extra Virgin Olive oil

8 oz sherry vinegar

¼ oz chopped basil

¼ oz chopped rosemary

¼ oz chopped thyme

1 oz chopped garlic

¼ oz chopped parsley

TT salt and pepper

Method:

  1. Add sun dried tomatoes in robot coupe
  2. Pulse to small dice consistency.
  3. Place in small bowl and hot water, submerge the sun-dried tomatoes.
  4. Let sit for 5 minutes
  5. Drain and strain the water from the tomatoes.
  6. Combine all other ingredients.
  7. Season and taste.