We were looking at Club Classics. Beef stroganoff fit the bill. We were also looking to upgrade the ubiquitous filet mignon. I believe we took care of that. Then we decided to pair it with beef stroganoff. Instead of dressing egg noodles with the sauce, we inverted things and put the sauce on the inside. We cooked down shredded short ribs with minced king trumpet mushrooms. We folded in demi glace and finished it with creme fraiche and fine herbs. We dressed the ravioli with butter steamed honshimeji mushrooms and topped it with a rich, bone marrow-beef sauce. It was not quite wine-y enough to be a Bordelaise, though it was luxurious and flavorful, so we accented the dish with a red wine parsnip puree. Each element was tasty on its own and everything came together in a delicious riff off the original.
We are putting the finishing touches on our dish for Meatopia X. While meat is the focus, the condiment had better have the character to showcase the meat. We have created a pumpkin yogurt that we flavored with Gran Luchito. We folded in honey and salt to fine tune the flavors. When it was fully combined and tasted right, we pureed it. We did not strain it because we wanted to retain some of the texture of the Gran Luchito. It does a great job complementing the smoked strip loins we have prepared for tomorrow's event.
We were tasting ingredients. As we popped fermented black beans in our mouths, we perceived flavors of chocolate, or cocoa nibs to be exact. We took the connection and explored it. We cooked the fermented black beans in a palm sugar syrup. When they became sticky, we removed them from the pan and dusted them with granulated sugar. The black beans resembled the sandy nuts and other sugared ingredients we have played with in the past. These were chewy and tender. They made a delicious garnish for butternut squash soup, adding a funky chocolate note with a sweet bite. For other ideas we may put them in the dehydrator to firm them up even further.
We started by cutting a filet mignon in half. We scored it and seasoned it with salt. We cold smoked it for an hour. Then we rubbed it with a paste of fermented black beans, gochujang, garlic and oil. We wrapped the meat up and marinated it for several hours. Then we removed the wrap and froze the seasoned meat.
When it was rock solid we deep fried it to brown it evenly. Then we put them in the CVap set at 55°C for 3 hours. Right before serving we fried the filets one more time to further crispify the exterior. We let them rest and cut the meat into thick slices. The meat was extremely juicy and beefy. The crust was crunchy and flavorful. And we will happily repeat the process again.
A chef wanted to make a clam chowder ravioli. Specifically a New England chowder ravioli in a Manhattan clam chowder sauce. This idea blossomed in the recent workshop where we (12 chefs and I) took a good hard look at Club Classics: from chowder to crab cakes. After establishing the filling and sauce, we looked at the pasta dough to continue the theme. We flavored it with roasted oyster crackers and Old Bay. The aroma of the crackers permeated the dough and the traditional soup garnish tied the dish together.
We are very excited with our microwave rocky road cake. It omits the need to use an ISI siphon. And because we challenged ourselves to create the cake without one, we were able to enhance the end result. The rocky road has small inclusions of walnuts and marshmallows adding texture to the rich fudgy cake.
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