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Don't have photos yet. We wrote it yesterday and are implementing it over the next week.
I've made the burger a zillion time outside of work though - It's my staple burger. I mix a little worcestershire sauce and grain mustard in with the beef.
The boudain noir is blood sausage that we make casing-less with transglutaminase (meat glue) and form in PVC pipes. Seared apples. Grilled radicchio that we drizzle with hazelnut/champagne vinaigrette while it's on the grill. We're also going to do a chorizo pate w/ goat cheese, crostini, and asparagus.
I'm most excited about the "chicken soup" It's toasted hay broth, with smoked linguini, pickled celery, and an egg 63º - no actual chicken. Grate a little nutmeg on it at the pass.
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The pastry chef at Central made this.
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And the burgers at Central.
Left: Crab Burger - crabcake: lump crab, pimento, mayo, scallops. Leek tartare, tomato confit, brioche roll.
Right: Hamburger - short rib, chuck, filet mignon; tomato confit, garlic mayo; optional bacon, cheddar, gruyere cheese, american, fried or raw onions.
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Lobster Bendidict:
Mini lobster burger - lobster:body, claws, and tail; lumb crab, puree scallops and shrimp(15-30), prosciutto, poached egg, and Hollandaise sauce.
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I would love that lobster benedict!
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We have a rule at The Owl: No Hollandaise. Ever.
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Holy Hell I finally got a stand mixer. Haven't used it yet, but it's this one:
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I paid the price of, "We don't use it; get it out of the way."
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I think that I would like to paint it red.
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I tried to make enchiladas the "right" way tonight but was unsuccessful, so I am hoping someone can help. I dipped the tortillas in the sauce and tried to fry them briefly on each side. However, when they hit the oil, it just splattered all over the place. I would assume I had the oil too hot, but it was only on medium (5), and my stove tends to run a little cooler, because it's an electric piece of shit. Is it as simple as reducing the temperature, or am I missing something?
