I too request Kotowski Greatest Hits!!
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I know I know - you’ve all seen this plate a zillion times. I can’t help it - makes me so happy! Flavor, color, and just a big old plate of healthy, scrumptious food.
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“Buffalo” zucchini. I scoop out the seeds, fill with bacon bleu cheese and cream cheese. Add some franks some panko and more franks with a little olive oil. Roast at 400. Chicken under a brick. Some sautéed spinach and mushrooms. Sauce was lemon juice, peel, rosemary parsley Dijon and olive oil.
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Parker Ranch wagyu kalbi (seared then deboned and sliced), oven roasted then seared some kabocha squash in the rendered tallow with sliced garlic, added some blanched broccoli, scallions, finished with chili flakes, ume plum vinegar & soy.
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Another typical “S&J Plate” - protein, vegetable, salad - this time the result of a little freezer diving, coming up with one only slightly freezer-burned leg of lamb from Stryker Farm, where we also source our pork and goat. I have to say, even with the small amount of damage from who knows how long in the freezer, this was pretty delicious, and I think I nailed the cook to a perfect medium rare, with one slightly rarer spot at the very center of each slice, which is exactly how I like it.
The sauce is a new batch of our favorite Andre Soltner garlic puree from the Lutece Cookbook: 5 heads of garlic, a little milk/cream, splash of wine to slowly poach, spin it in the Blixer and add in drippings from the lamb. It’s dynamite.
Simple salad and spinach from Green Meadow.
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Baked Whole Flounder with Italian Flat Romano Beans. Not a big green bean fan but these are on a whole other level
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Had to work until nearly 7 plus had to drag the utility trailer home to load the busted freezer to the bone yard. Wife complained about how late we would eat. Got this banged about in about 30 minutes. Had salted the chops that morning so at least I had that going for me.
Brushed with some Dijon and creole meat seasoning then on a medium grill. Asparagus with almonds butter and miso. Quick salad with bleu cheese dressing.
And yes the chef gets the bone.
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Roasted black seabass, Russian kale, Yukon potatoes and Gruner.
Wonder what this meal would cost outside?
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I didn’t get a chance to take pictures, but I treated myself tonight to Pierre Franey’s filet mignon with Madeira mushroom sauce and cheese grits with a 2017 Rhys Mt. Pajaro Pinot Noir. I’ve been making Franey’s recipe for well over 30 years and it’s always a winner.
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Chops don’t get cooked any better than that!
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Neither was I until I started growing my own. Now they are a must-grow each season, and I have enjoyed growing a wide variety of both bush and pole beans of various types (haricot, wax, Romano, greasy, shrimp, etc.).
that lobster tail is a monster!
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Decided to throw down for V day this year. We generally do not care about this holiday, but it was Saturday, and the fish guy had Chutoro so…
Chutoro Crudo - Preserved Lemon, Chive, Sesame
Poached Rock Shrimp - Avocado Cream, Cucumber, Golden Berry, Dill, Sunchoke Chips
Simply poached shrimp in a court bullion. The avocado element is made with creme fraiche, lemon and lime juice, salt and olive oil, and the sun chokes provided texture and an earthy sweetness that paired really nicely with everything else. This was probably the best dish of the night
Cabbage salad - Green Apple, Kohlrabi, Celery, Mandarinquat dressing
served alongside the shrimp
Roasted Miatake Mushrooms - Parmesan, Garlic herb butter
side dish to go with the main event -
Broiled Oysters - Garlic Herb Butter, Breadcrumbs
I made a really good compound butter consisting of Parsley, Dill, Fermented Green Garlic, Anchovy and Preserved Lemon. I do not have a beautiful way of presenting cooked oysters lol
Wines last night were NV Gaston Chiquet and 14 Florent Garudet Monthelie Blanc. Both were delicious!
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That’s what I told her, I said “Perfect cook!” She usually has a hard time with pink meats because she grew up eating them grey. Nailed this one though.
Hey Brian, what’s that stem closest to your plate?
Fontaine Universal
