Citrus Poached Salmon and Beet Salad with Candied Walnuts

GL Chevre Mousse on a Basil Cracker with Arugula Pesto and Grape Tomato

Delightfully fresh and made for Spring

Duck Skin Croquant with Orange Gastrique and Zest

Tuna Sausage with Honey Beet Sauce

Playing around with the new sausage idea. Red bell peppers, shallots, garlic, ginger, and fine herbs. Delicious...

Bruleed Butter Poached Salsify with Arugula and Pine Nut Vinaigrette and Arugula Petals

The sugary crunch factor set this off and helped to bring the flavors together and cut through the acidity in the vinaigrette.

Tuna Sausage Anyone?

So yeah, I get a lot of tuna chain to work with. It has a lot of meat, but a lot of sinew and connective tissue that won't ever cook off, so it's rendered useless unless you scrape the meat off which leaves you with tuna that's at most suitable for tartare. Growing tired of the usual tartare or fish cakes with the scraps, I came up with this which actually worked and tasted great. Flavored with Szechuan peppercorns, soy sauce, and ginger. I season the meat and then roll it tightly in plastic wrap and then cryovac it to help hold the shape and keep water out as I poach it. Then it can be poached off, unrolled, and sliced. Seared, the sausage actually tasted like real sausage which was unexpected, but welcome. This technique opens up a new way to use fish scraps.

Asparagus Water with Lemon Foam

Wood Fired Shrimp with a Blood Orange and Tomato Vinaigrette and Ginger Dust

Sea Bass and Forbidden Rice Aroncini with a Lemon Tomato Vinaigrette

Swing, Swing, and a Miss....

So, I'm not the happiest with my past few posts. Nothing ever turns out as perfect as I envision it in my head. But I guess that's why I keep trying. Sometimes they come out close. Sometimes it's the flavor I wanted, but not the texture or visual appeal. And the same goes with the other components of what I was aiming for. But, the way I look at it, I'm still learning and growing with every shortcoming and failure. That's just part of growing and cooking. I remember a friend once telling me, "If you never swing, you'll always miss." So I try, and try, and try... Sometimes I get it and sometimes I don't. But that's what makes good meals and dishes standout against the not so good ones...

Asparagus Mousse with Sweet Corn and Bacon Powder

Asparagus Mousse with an Herbed Citrus Salmon Salad

Salmon and Honshimeji Mousse with Brioche Batonnet

Another fuzzy pic....

Savory Potato Croquembouche with Tomato and Horseradish Creme Fraiche

Sorry for the fuzzy pic