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dill vinegar chips with salmon powder and creme fraiche

dill vinegar chips with salmon powder and creme fraiche

This is a better photo of the salmon powder dish taken by Chef K.


new orleans barbequed shrimp

new orleans barbequed shrimp

This was our spice menu version of the New Orleans dish. I tried to push the flavors by grinding a unique blend of the original components. The sauce is a combination of those spices with the classic worcestershire, crystal hot sauce, and butter.


french onion taffy

french onion taffy

This was an attempt at the onion glass recipe from ideasinfood.typepad.com. I changed it a little, and after an hour or two in the south Florida humidity it became like taffy.


melon confit with prosciutto

melon confit with prosciutto

We made melon confit by placing it under vacuum in flavored syrup. This was used as a room amenity.


fruit sushi

fruit sushi

A creation of Chef Fabian's made from tropical fruit gelee rolled in latin rice pudding. Served with chocolate amaretto sauce, pistachio paste, and pickled mango. This was featured on a Miami Spice menu.


salmon chirashi over barley

salmon chirashi over barley

We did a dinner for Laphroig Scotch and had the pleasure of pairing 6 courses with different scotches. This dish was the crown jewel of the menu. The match was incredible. The salmon was crusted in black mustard and seared. We accented the plate with roasted mushrooms and our house-made furikake. The sauce is the 'spicey tuna sauce' found in many sushi rolls.


asparagus baconaise

asparagus baconaise

An incredible simple idea used in a non-dairy menu. I made a hollandaise sauce with warm bacon fat instead of butter (actually, it was cut with a little olive oil also). The smokiness of the bacon and the lemon was perfect with the asparagus. It's garnished with a crispy fried onion.


paella inside-out

paella inside-out

This is an edited shot of an inside-out paella. I coated pork sausage and seafood meatballs with raw rice and steamed them (I actually stole this idea from my wife's dim sum). They are placed over tomato saffron sauce, and topped with chile threads and herb oil. I did this plate in the audition for my current job.


shrimp knot with gazpacho ketchup

shrimp knot with gazpacho ketchup

After attempting to make shrimp noodles (a la WD-50's fish noodles), I was left with a bowl of delectable reshaped chilled shrimp (cooked with Zatarain's, of course). The result, after we broke apart the entire bowl of noodle and tied the pieces into little knots, was this amuse bouche.


dill vinegar chips with salmon powder and creme fraiche

dill vinegar chips with salmon powder and creme fraiche

This was an accident turned VIP amuse bouche. I was trying a salmon flake recipe from 'Washoku' and I ended up with dry salmon instead... so I pulverized it. The chips were fried and tossed with a season blend of dill seed, sea salt, and dry sushi rice seasoning.


roasted banana coconut split

roasted banana coconut split

This was the last course in a 'non dairy' meal. I made coconut pudding by mixing coconut milk with xanthan powder and bourbon vanilla powder. It was great when chilled.


tortilla soup

tortilla soup

Tortilla soup done gringo style... with the corn tortilla pureed into the stock. I used pulled braised chicken as a garnish. This is comfort food dressed up.


pea ravioli

pea ravioli

...ok, so I alginated pea puree. Everyone needs to experiment with it sometime. I am still deciding exactly how to put a signature on the technique. Rolling the mixture into the calcium chloride bath is difficult when dealing with thick pea puree.


ricotta anchovy marble with shrimp

ricotta anchovy marble with shrimp

Another use of the marble technique. Served with a small nest of arugula and smoked tomato vinaigrette.


frozen gatorade honeydew pops

frozen gatorade honeydew pops

This is what happens to fruit when you confit it by placing it under vacuum in gatorade syrup for a day then freeze it. The sugar prevents the fruit from completely hardening.


sous-vide venison with rosemary apple and cocoa mascarpone spätzle

sous-vide venison with rosemary apple and cocoa mascarpone spätzle

The story behind this plate is archived on 6 August.


fried shrimp triangles with goat cheese 'cool ranch'

fried shrimp triangles with goat cheese 'cool ranch'

The shrimp was pureed with TGM, rolled flat, and cut into triangles before being breaded and fried.


oyster with lemon vanilla gelee & smoked sea salt

oyster with lemon vanilla gelee & smoked sea salt

Served as an early course for a Droughin wine tasting.


frozen dragonfruit sake pops

frozen dragonfruit sake pops

Another use of the frozen fruit confit technique. These were used for a wine pairing event.


truffled mushroom pasta ring

truffled mushroom pasta ring

Roasted wild mushrooms with truffle oil and lemon butter in rolled pasta ring.


bacon & eggs

bacon & eggs

Grilled pork belly hors d'ouevres with anise scented hollandaise.


duck with pinot berry sauce

duck with pinot berry sauce

This was pectin-thickened berry sauce with pinot noir and rosemary syrup.


pork & beans

pork & beans

Pulled smoked pork over 19 bean marble.


frozen dragonfruit sake pop

frozen dragonfruit sake pop

A dragonfruit pop was served inside a frozen frosted glass for one wine event.


thai chile coriander citrus lox

thai chile coriander citrus lox

Not the usual lox and bagel plate. This is actually one of my favorite creations. It's served with coconut marscapone and hot curry peanut powder. The chile didn't transfer well through the spiced cure, so I added thai chile oil to the plate... well, just a few drops.


shrimp caesar pasta

shrimp caesar pasta

... just a goofy idea that worked out nicely.


asian pear, rocket, blue cheese

asian pear, rocket, blue cheese

The winner on this plate is the smoked nigella seed vinaigrette that Marianne put together. This is a spice menu option.


grilled jerk chicken

grilled jerk chicken

This was a presentation that Marianne put together. The chicken sits over "hoppin' john succotash." A cardamom sugar spiced streusel tops the sweet potato purée.


smoked potato vichy 'shot'

smoked potato vichy 'shot'

This is a smoked version of vichyssoise topped with coconut foam


lobster croquettes with creme soda sauce

lobster croquettes with creme soda sauce

This dish was done by Jason, one of our cooks, who modified a croquette recipe. The creme soda is a reduction flavored with caramelized onion. The powder is smoked bourbon vanilla powder.


gatorade honeydew confit with prosciutto and mozzarella

gatorade honeydew confit with prosciutto and mozzarella

Actually, it's Powerade. We want to do a version of this item for an upcoming VIP Superbowl event. They're going to be presented as 'first down markers'... the edible version. The sauce in the pipette is a balsamic honeydew powerade reduction... "Get yer ice cold electrolytes right here!"


stone crab with couscous

stone crab with couscous

Stone crab season in south Florida... a ridiculous phenomenon.


soba wrapped shrimp

soba wrapped shrimp

This was a VIP course that Jason threw out. The shrimp is wrapped in soba noodles held with a cornstarch paste then deep fried.


cheddar marble

cheddar marble

This is made with the pounding technique. Chunks of white cheddar were sprinkled with chopped pistachio, Vietnamese fried shallots, and chile threads then pounded flat and smooth. The chile threads gave it the effect of cracked marble.


cheddar marble amenity

cheddar marble amenity

Here is the cheddar marble cut and used as a special amenity. Some nice olive oil and aged balsamic are all that's used to accent the flavors of the bold cheese compound.


tangerine vinaigrette over seared tuna

tangerine vinaigrette over seared tuna

The vinaigrette is held within an isomalt blown sugar casing that Chef Fabian tediously made. Perfect combination of flavors and textures here.


crab coin with pickled okra tartar sauce

crab coin with pickled okra tartar sauce

Using TGM with lump crabmeat has been proving to be an easy standard item. This tartar sauce was incredible. The coin is garnished with fried capers for texture.


duck and beet marshmallow

duck and beet marshmallow

A great combination. We should have called this duck with beet 3 ways (beet marshmallow, beet sugar powder, and crispy fried beet threads).


raspberry vodka pill

raspberry vodka pill

After a couple of attempts, Chef Fabian produced these incredible sugar shelled vodka pills. The shells were created using the Spanish technique of setting flavored syrup in a cornstarch bed under controlled temperature and humidity.


earl grey tea orb

earl grey tea orb

Chef Fabian created this perfect orb of sweetened earl grey tea.


tokyo cosmopolitan

tokyo cosmopolitan

A standard cosmo recipe (in this version) garnished with alginated cranberry juice noodles and the chopsticks to eat them.


century egg

century egg

One of my favorite foods, pidan is made from duck eggs through an exacting preservation process involving lime, tea, and ash.


barramundi with kola nut cocoa nib mole

barramundi with kola nut cocoa nib mole

The barramundi is slow cooked in a Mexican vanilla beurre monte and accented with tomato cinnamon powder.


cheese, fruit, & vinegar

cheese, fruit, & vinegar

This is a simple dragonfruit and Roaring 40's blue cheese served with whipped balsamic reduction, and drizzled with a little more 'unwhipped' balsamic for an amenity.


butter poached lobster with mole

butter poached lobster with mole

The same preparation as the barramundi. The lobster is slow cooked in a vanilla-scented beurre monte. Kola nut & cocoa nib mole and tomato cinnamon powder round off the flavors.


sweetbread sausages

sweetbread sausages

Skinless sweetbread sausages made by classical methods and transglutanimase. These are par poached but not seared yet.


sweetbreads and whipped balsamic syrup

sweetbreads and whipped balsamic syrup

The balsamic syrup is whipped up with Versawhip 600K then burned with a torch.


azn fish & chips

azn fish & chips

Black cod with Taiwanese barbeque sauce and taro root chips dusted with our TW7 spice. Micro shiso on top.


'beet box' duck

'beet box' duck

Made with 5 day duck confit, rare grilled duck, confit red and yellow beets, and a whole lotta love.


oregonzola with fruits & nuts

oregonzola with fruits & nuts

Pounded into what you see here.


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