The past two nights have been great. Last night was grill night, and L and I made bacon wrapped quail with madiera sauce and ratatouille, and grilled balsamic honey glazed chicken breast with a vegetable Napoleon. Each dish was high in prep work, and our mise en place took forever, especially with the ratatouille - all those small dice, which I actually did in a brunoise, a tad smaller than it was supposed to be, although my cuts were consistent.
The Napoleon is a riff on the dessert; we made a layered tower of grilled portobello mushroom, roasted red pepper, grilled zucchini, topped with browned mozzarella cheese. The mushroom grilled so well, very yummy. And L made the glaze while I grilled the breast. Grilled quadrillage on the skin side, flipped it, grilled more, then finished in the oven.
We scored perfect on the chicken, and we got an 18 on the quail - my pinche ratatouille went cold, and our presentation wasn't perfect on the plate.
The night before, we sauteed chicken breasts served with a vegetable tagliatelle (which means rat tails), and sauteed duck breasts with quinoa, sugar snap peas, and a blackberry gastrique. We dominated; a 20 on the chicken, a 19 on the duck. The duck tasted so good.
Also last night, our buddies in bakery made eclair, macaron, and creme puffs. So right after we were through cooking, these yummies showed up and we inhaled them all.
Tonight is deep frying night, should be fun.
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