This a deliciously interesting purée. It has a unique flavor due to the earthiness of the beets and the sweetness of the papaya. This makes it great to pair with most foods: seafood, chicken, duck, etc. I’ve even paired this with gnocchi. The color on the purée is also incredible and it stands out on any plate.Continue reading “Beets-Papaya Purée”
This is an incredibly simple recipe to make. It does take a couple of hours but the results are definitely worth the wait. These confit heirloom tomatoes can be chilled and stored for weeks. They pair well with anything: meats, seafood, poultry, salads, etc.Continue reading “Confit Heirloom Tomatoes”
One of my favorite techniques when cooking lobster is to poach it in butter. What can I say… It’s deliciously smooth and well balanced. Just the perfect combination of flavors — butter and lobster. I mean, what else do you want?!
OK. So this recipe is not exactly butter poached lobster but it gets pretty darn close!
Poaching a lobster is an extremely difficult technique to master. This is the closest you will get to a perfectly poached lobster, every single time!Continue reading “Sous Vide Lobster with Garlic & Oregano”
- 6 sea scallops
- 1 russet potato
- 1 cup of water
- 1 cup of chicken stock
- 2 garlic clove
- Thyme – 6 – 10 sprigs
- 4 tbsp of butter
- Salt and pepper
- Splash of lemon juice