Source: foodsherpas
Sunday, May 22, 2022
Monday, May 16, 2022
Seared Yellowtail on a bed of Fried Bean Sprouts, served with Spicy Fried Brussels Sprouts
9:33 AM
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Matt Peloquin
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Seared Yellowtail on a bed of Fried Bean Sprouts, served with Spicy Fried Brussels Sprouts
I made this after purchasing some high quality yellowtail from an individual in Santiago who caught the fish near the Juan Fernández islands (Robinson Crusoe) of Chile.
Seared Yellowtail:
Quick marinated in mixture of sake, soy, ginger and Erythritol. Seared for 1 minute per side as it’s a thick filet
Spicy Brussels Sprouts:
Brussels sprouts mixed with garlic, Erythritol and sriracha, then air fried.
Fried Mung Bean Sprouts:
Mung bean sprouts seasoned with soy sauce, black pepper, and chives. Air fried until crispy.
Sunday, February 27, 2022
Chef’s Menu at Au Crocodile in Strasbourg, Alsace, France
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7:03 AM
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Matt Peloquin
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It’s not everyday you get an opportunity to experience a #michelinstar establishment like Au Crocodile. So when visiting Strasbourg, Alsace, France, a visit is a must.
Strasbourg arguably has the most Michelin star restaurants per-capita in the world with 6 starred restaurants in a city with a population of only 277,000.
For this trip to Strasbourg, Au Crocodile was an easy choice of the 6.
The room was impeccable with each table set with the 2 diners next to each other on an angle around the circular table, facing inward towards the center. The view allowed each diner to see courses coming out to be served and preview the giant cheese cart that went to each table before the dessert courses.
The staff were perfect as two individuals would come@and deliver each plate at the same time to the 2 diners, which was immediately followed by a table visit by a 3rd person to explain what each item was and every ingredient included.
As for the menu, diners can choose different options such as a 6 course set menu, as well as a 4 course a la carte option where you can pick specifically what you want.
Lastly, there is the Chef’s menu which consisted of the following dishes in the images, totaling about 10 dishes that Chef Romain Brillat personally selects.
Some of the highlights of the meal included scallop with black truffle, full moon harvested oyster stuffed with head cheese, a delectable turbot and the finale of a sugar sphere filled with ice cream and biscuits, then drizzled with dark olive oil and Madagascar vanilla.
After the meal, we were invited to do a tour of the kitchen and meet Chef Romain Brillat. Au Crocodile is a kitchen unlike others, an extension of the perfect front of the house experience.
If you are planning a trip France, Alsace and Strabourg should be at the top of your list and a reservation at Au Crocodile will be the cherry on top.
Seafood from The Impudent Oyster in Chatham, MA
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6:57 AM
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Matt Peloquin
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Portuguese Mussels
Bacon-wrapped Scallops
Grilled Swordfish with Leek Tart
Portuguese Mussels
Thursday, January 6, 2022
Individual 4-layer Baked Ziti Recipe
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11:59 AM
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Matt Peloquin
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Looking for an easy meal with an elegant touch? Then try this individual baked ziti recipe. In using ramekin dishes, you can easily manage portion sizes for your guests.
This easy recipe takes about 45 total minutes to prepare and includes 4 layers, top to bottom:
Layers:
* Mozzarella cheese
* Ricotta with minced shallots and fresh basil
* Ground beef, veal and pork, cooked with minced shallots and garlic
* Pasta in your choice of red sauce
Serving:
* Recipe yields 6 servings
Ingredients:
* 1 box of dried pasta or fresh pasta such as ziti, rigatoni, or penne
* Approximately 16 ounces of your favorite homemade red sauce, or a store-bought sauce to your liking
* 1/3 lb ground beef
* 1/3 lb ground veal
* 1/3 lb ground pork
* 3 large shallots
* 5 cloves garlic
* 1 cup chopped fresh basil
* 1/4 cup chopped chives
* 1 tsp liquid smoke
* 2 tbsp butter
* 16 ounces ricotta cheese
* 24 ounces mozzarella cheese
Recipe:
Preheat the oven to 350F
Pasta:
* Choose your pasta of taste such as ziti, penne, or rigatoni and prepare.
While the pasta is cooking…
Meat Layer:
* Cut 2 shallots and garlic
* In a large pan, sauté shallots and garlic in olive oil, adding a pinch of salt and pepper
* Add meat and continue on medium heat
* Add liquid smoke and season meat to taste with salt, pepper. Consider a pinch of smoked paprika, cayenne pepper, oregano.
* Add chives and butter and melt butter
* Add 1.5 cups of the red sauce and reduce the liquid on a simmer
Ricotta Layer:
* In a medium mixing bowl, combine ricotta cheese with shallot, the cut basil, salt and pepper to taste.
Construction:
* Drain the pasta and return to the pot
* Using a strainer, pour any liquid remaining from the meat pan into the pasta pot
* Add a handful of mozzarella cheese and stir
* Mix in the red sauce. If you are using a store-bought sauce, I recommend Raos Homemade Vodka Sauce.
* Add a layer of pasta to each ramekin about 1/3 high
* With a small spoon, add a layer of the cooked meat mixture, roughly 1/3 high, leaving the last 1/3 for the cheese
* Spoon a layer of ricotta into each, leaving about 1 centimeter space for the mozzarella
* Add mozzarella to the top
* Season the top layer mozzarella
Baking:
* Place the 6 ramekin dishes on a tray and cook until mozzarella is fully melted and there is a light brown crust around the sides, approximately 30-45 minutes
Serve hot or let cool and reheat in the oven later before serving.
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