Saturday, February 12, 2011

"Buffalo" Sweetbreads/ Pickled Compressed Celery/ Baley Hazen Blue



A few Weeks ago Nicole and I went to Tastings Wine Bar & Bistro to indulge in Chef Maues new winter menu and enjoy some r&r without the kids.We enjoyed some great food and drink and it was nice to be back at the old stomping ground once again only this time with my long time right hand man at the helm of his own kitchen.

One dish Maue made was his version of Buffalo Chicken, only his was buffalo chicken livers...which were so good that I came back to the kitchen and told my crew we needed to have something buffalo style on the menu we were currently developing for 606 Congress, the hotels restaurant.

Only challenge in my opinion was to refine the dish to fit our modern farm cuisine vision, without losing any of the fun of eating Buffalo chicken wings. We made a pretty standard pickling liquid without sugar and shaved the celery ribs before putting them in the bag with cold pickling liquid. We then vacuum sealed on high pressure  allowing the pickle to penetrate without losing any of the crunch.

The veal sweetbreads were poached and pressed then allowed to soak in buttermilk before being dredged in seasoned flour, Ive found that letting the flour sit on the sweetbread for 10 minutes or so before the second coating allows for a crisper end product.

We used a Louisiana style hot sauce blended with butter, garlic, brown sugar and anchovy paste for our take on buffalo sauce.

We made a basic foam of Baley Hazen Blue (a natural rind blue made with raw ayshire cow milk)  and cream, put in an isi with two chargers. Used the celery leafs to garnish the plate and that's that...

Overall just a really fun dish to make and a dish that the whole kitchen crew will be making sure to drop an "extra" piece of!

Wednesday, February 9, 2011

Help Rebuild The Gilson Greenhouse

Chef Will Gilson of Garden at the Cellar in Cambridge has been a friend and fellow chef with many of the same philosophies that I approach cooking with, we are teaming up this summer with some other great chefs to cook at the Beard house, where chef gilson is donating his time and other expenses as he does graciously multiple times a year with various charities and events.Today though, I want you to help Chef Gilson and his family rebuild the Gilson greenhouse, which collapsed under the weight of all the snow we have experienced. Please follow the enclosure link to read about the Gilson Greenhouse and also for a link to donate any amount you can.

Tuesday, February 8, 2011

606 Congress Late Winter Dinner Menu Debut, February 21, 2011

Rhode Island Calamari ….10
lime, scallion, pickled red peppers

Warm Marinated Olives…6
Winter Citrus

"Buffalo" Sweetbreads ….15
Celery leaf salad, baley hazen blue cheese dressing

Wild Narragansett Mussels………10
Cara Cara Orange, absinthe

Katama Oysters (Marthas Vineyard) …..15
lemon  mignonette,lemon gelee, lemon froth

Grilled Octopus ……12
green sauce, tangerine, pickled fennel

CHARCUTERIE
Pickled vegetables, grain mustard
10 ea or 22 assorted
Bentons Smokey Mountain Country Ham
House Cured Duck Prosciutto
Country Style Pate
Foie Gras Terrine (supplement $3)

SOUPS & SALADS

Organic Lettuces & Herbs ….8
banyuls vinaigrette

Caesar Salad ….8
white anchovies

Beet & Pear Salad ….9
raspberry vinaigrette, goat milk feta cheese

Smoked Haddock Chowder ….9
house made oyster cracker

Roasted Chestnut Soup ….9
apples, pomegranate

CHEESE
A tasting of Artisanal cheeses from the Cellars at Jasper Hill
Preserves, artisanal bread $6 ea or $ 18 assorted
Baley Hazen Blue (Jasper Hill Farm VT)
Clothbound Cheddar by Cabot ( Cabot Creamery VT)
Landaff Tomme ( Landaff Creamery NH)
Hartwell by Ploughgate (Ploughgate Creamery VT)

MAINS
Milk Fed Veal Flank Steak &  Egg……30
hominy grits, bacon and turnip hash

Amish Chicken In Two Preparations …….22
spelt , foraged mushrooms, natural jus

Brandt Farms Filet Mignon…….32
duck fat and sea salt fingerling potatoes, glazed baby carrots, classic bordelaise

Braised American Wagyu Beef Cheek …..31
parsley root puree, baby vegetables

Georges Bank Sea Scallops ………29
chestnut, escarole, yellow foot chanterelle, vanilla balsamic

Roasted Tile Fish…….27
barley, artichoke, preserved lemon & green olive relish

Pan Seared Line Caught Haddock …….27
white bean puree, black trumpet mushrooms, chorizo

Cauliflower Ravioli …….21
meyer lemon, truffle , cauliflower chips

Black Tagliatelle ……24
wild clams & mussels, house cured pancetta, herbs

Fresh Black Winter Truffle Supplement ..15/gram

SIDES
Duck Fat Fingerlings …6
Hominy Grits …8
Yukon Gold Potato Puree….6
Sautéed Seasonal Mushrooms…..7
Glazed Baby Vegetables……8

Tuesday, February 1, 2011

CLEAR YOUR SCHEDULE FOR THE BOSTON LAMB JAM

The Boston Lamb Jam is fast approaching and shank is the cut of lamb I was assigned to use to develop a dish and compete for best in show against 15 other Boston area chefs . This year the winner will go to NYC to compete against winners of Lamb Jams across the country. Tickets are $50 and the event will be held at the Charles Hotel in Cambridge. For more information and a list of participating chefs and sponsors click here
Come on down and cheer me on, eat some American Lamb and drink beer....how can you say no?