Egg cook at 63C. Grilled squid jus made by grilling Monterey squid over very hot mesquite until nicely charred, then pressure cooking for 30 minutes with onion brulee, pimenton, garlic, etc. Yukon golds cooked in brown butter, then drained, fried lightly to warm up, then tossed in ramp top pesto (blanch, shock, puree with olive oil) and with sliced ramp bulbs. Crunchy New Zealand spinach as a garnish.

Posted by Barzelay on 2011/04/07 @ 1:41 | Comments (0) | Lazy Bear, Seafood, Veggies, Fruit, Grain, Cheese