I've been working on a special tasting menu for a local foodie (if he isn't offended by the word). The term prep dog does not actually apply here, because it's been leisurely and... well, fun. It's play time! Each course on the menu will incorporate a unique technique or application or perspective. We are doing things familiar, and also trying to work current techniques into practical applications... whatever the hell that means... really.
Here are some reformed shrimp...
These will be dipped into a batter and fried. I used methocel to create a batter out of New Orleans BBQ shrimp sauce. Working this into a practical dish was interesting. We have written many many menus and gotten ourselves into trouble countless times by writing something down, then uttering the words, "it should work." Those 3 little works can get you in the shits more than any other 3. Although I had pulled off a couple of successful methocel batters recently, I had to tweak the crap out of this one. The end result... I like it, and that's all that matters.
It's a simple idea, but I've been wanting to make petite filet mignon out of duck for quite some time. These were hit with smoke from the smoking gun, will be grill-marked and roasted.
Handmade pasta dough... very meditative. I spent almost an hour and a half mixing and kneading this egg dough.
I will post pics on the dinner later. First we have to cook and plate the food. Pictures are secondary, although permanent. Food is a temporary art.
Meanwhile, back at the base... a little (well 50# is not so little) long-anticipated gift. Well, not a gift since we paid for it.
This will have to wait a couple of weeks. My wife and I are flying to New Orleans early in the week. This is a project for when I return.