DAY 6: Wednesday September 21st 2011,
Today took awhile to get started. Once we got going though we weren't stoppin. It was busy today which is good. Being bored at work is the close to the worst. The worst is getting into a political debate at work. Which is sorta what happened... Politics are dumb. That's all I will say about that. I feel like there was more profound stuff to be said today but I can't think of it now. If I do I will edit this, but for now enjoy these pictures they were good today.
 |
| BREAKFAST! Spinach and mush egg empanada we had leftovers so I ate some. YUM |
 |
| Veggie panini - Potato roll, with grilled eggplant, grilled toms, grilled onion, roasted red pepper, smoked gouda, and fake sundried tomato aioli |
- I know how to make real aioli but they don't want us too so I just used mayo. In reality the favor isn't that much different, but for me aioli is fun to make. There is something meditative about making an emulsion. It takes focus and patience.
 |
| Sammy completed |
 |
| Re-hydrating peppers |
 |
| Harissa an African spicy dipping sauce (I eased up on the spice though) |
 |
| Finished Harissa |
 |
| Riatta |
- Cucumber dipping sauce made with 50/50 sour cream and yogurt, 1 small cucumber grated and squeezed (drain most of the liquid off) I leave the skin on the cucumber because I like the color. Fresh dill, garam marsala (an Indian spice blends that tastes kinda like cinnamon) and S&P. Tasty stuff.
 |
| Brie in puff for another tasting |
 |
| Filet with thyme demi and Cod with Haircot verts and coliflower mash pots, made by Dante for the tasting |
 |
| New York with Halibut with asparagus and mush rissoto made by Dante |
 |
| Tenderloin with blackberry demi, Salmon, broccolini, and safforn orzo made by Dante |
 |
| Standard butternut squash ravi with sage cream |
 |
| Tasting plate |
 |
| Garlic bread |
- Key to garlic bread is room temp butter that you whip and add all the ingredients. I use parsley and parm with granulated garlic. I like granulated over fresh because it doesn't burn with you bake it
 |
| Kobe beef sliders |
 |
| Snake River has great American Kobe beef |
 |
| Baked Brie made by drew |
- Drew coated it with brown sugar, maple syrup and brandy before baking it. Bomb.
 |
| Potato |
baguettes
 |
| My dry rub for brisket |
- Lots of salt, brown sugar, black pepper, paprika, coriander, and spicy chili powder.
 |
| Brisket before |
 |
| After |
 |
| Dates stuffed with chorizo and wrapped with bacon drizzled with balsamic reduction served with the harissa |
 |
| Cooked garlic bread |
 |
| Buffalo 3 bean chili made by Sunnie |
 |
| Bacon wrapped brauts made by Chef Ben |
 |
| Bacon wrap brauts served with house made red wine sauerkraut and horseradish mustard |
- These were absolutely amazing. Pork wrapped in pork. So good.
 |
| Close up! |
 |
| Lamb chops marinated in rosemary, mint, red wine, S&P, and oil trimmed them, I marinated them. |
 |
| Late! |
