Chocolate Soup

Chocolate Soup:

2 pounds Toasted Re-hydrated Chilies (Mix of New Mexico, Hatch, Red Peppers and Jalapeno)

1 cup Almonds

Large Onion

large Tomato

1/4 cup Sesame Seeds

1 3.5 oz Bar Dark Chocolate

2 qt Beef Stock

1/4 cup Chopped Garlic

1 tsp Toasted Cumin Seed

Pumpkin Seeds to Garnish

Swordfish w/ olive relish

Swordfish:

I cut the inch and half thick steak into inch and a half cubes weighing roughly 3 oz

I rubbed them in a really nice olive oil scented with anchovy, fresh oregano, cracked black pepper and sea salt allow to rest covered in the fridge for up to half and hour prior to searing.

Sear on all four sides over medium heat in large cast iron skillet, until golden brown. finish in high temp oven 2-3 mins.

Olive Relish:

1/4 cup Green Olives

1/4 cup Kalamata Olives

1 clove Garlic

1/4 cup Chopped Flat Leaf Parsley

1/8 cup Roasted Red Peppers

1/4 cup Nice Olive Oil

Black Pepper To Taste

Juice Of One Lemon

Braised Radicchio:

Cut Head into 1/8

place in a pan with chopped garlic, juice of one lemon, and a 1/8 cup beef stock.

cover pan with foil and bake at 325'f for 12-14 mins.

Salt To Taste

Black Pepper To Taste

Salads, Salads, Salads

So I got laughed at when I explained my salad concept to some of my fellow chefs, I pressed on knowing that our clientele would like my whimsy

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Flower Pot Salad w/ Toasted Sherry Vinaigrette

I made a Flower Pot from store bought Filo dough, Seasoned Olive Oil (Salt and Pepper), Grated Parmesan Cheese, and a small timbal but you could use a shot glass, small ramekin, or small muffin tin.

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Filo Pot

Carefully lay out your sheet of filo, brush the surface with the seasoned olive oil, sprinkle Parmesan, then fold the top and bottom into the center of the sheet, then fold in half from top to bottom wrap the filo pastry around your bake proof shape, I use extra scraps to create the bottoms if needed. Bake at 400'f till golden brown.

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Toasted Sherry Vinaigrette: Please Be Careful In Preparation this is Dangerous.

I take my 1 part Sherry and place it in a metal bowl, using a small hand held torch I heat the sherry to the flame point (this can be done in a sauce pan by tilting the sauce pan toward the open flame of your stove, See Dangerous!)

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Once Flamed I add 1 tbsp Honey, then whisk into the flaming mixture 2 parts olive oil and 1 part grape seed oil, once emulsified I finish with a very nice sherry vinegar, about 1 tbsp, Salt TT, Pepper TT, and if you have it Fine Grated Black Truffle. Yum.

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I used Baby Red Leave, Green Leaf, Red Oak, Water Cress, Pea Shoots, and Frisee, Garnished with Edible Pansies.

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Hint: Edible Glue: Goat Cheese Mousse (This helps to hold the salad in one spot and adds nice flavor to the dish as well)

1/2 cup Chevre

1 tbsp Water

1/4 cup Whipped Cream

Salt TT

Pepper TT

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Whip chevre and water with whisk or mixer.

Whip Cream, then fold into the chevre carefully with a rubber spatula

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BACON DUST<>

Bacon Powder, melts in your mouth and has the smokey goodness of the best bacon.

Romaine Lettuce Ice Cream, think ice cold, creamy, lightly honeyed with a touch of Sea Salt.

Fresh top of the season Red Flame, Brandywine, and Green Zebra Heirloom Tomatoes in Really Nice Extra Virgin Olive Oil, Salt and Pepper, Micro Greens and Grilled Sourdough Bread.
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Roasted Summer Vegetable w/ Fennel Pollen Cornucopia Crisp w/ Zucchini Cauliflower Mousse