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Canape platter. (L to R) beef carpaccio w/spicy dijon, toasted walnut,arugula chiffonade, on a baked potato chip. Salmon Tartare w/ avocado and red pepper mixed in, quick pickled veg, micro greens on a fried gyoza. Roasted Red pepper cream cheese toppeed with a shaved asparagus tip, grape slices and orange on green pepper.
Quail , boned out and cooked "brick" style in a pan. served with a little lime and thyme dressed baby greens to cut the richness.
Smoked duck brest, then pan seared to crisp the skin. Plated with a sour cherry gastrique.
1/2 roasted cornish game hen w/ a simple pan jus
Grilled game hen breast,then roasted in the oven on a bed of rosemary, up front and a roasted stuffed game hen leg in the back. Sauce is a super reduced duck stock.
Ginger Miso glazed arctic char. Topped with fried leek rings, lemon and lime zest, cilantro.
calamari with smoked paprika, garnished with pickled carrot and cucumber, on top of a spicy cilantro creme fraiche.
stuffed squid with tomato sauce
smoked squid , topped with a lemon herb butter and fried capers.
profiteroles, garnished with almonds and shaved dark chocolate
Going back to the rotisserie for a second, would you guys sear the outside of whatever cut I use prior to throwing it on the rotisserie or no? Posted via RS Mobile
Yes, I would sear by cranking the Q, put the meat on, close the lid, let it go for 5 mins then turn off the reg burners and switch to rotisserie. Leave the lid closed and it should take another 5-10 mins to get down to the temp you're after so that should do.. not sure it's the best way to do it but that's probably what I would do.
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lamb stew w/ carrot, potato, pearl onions, celery, and mushrooms.
Garnished with peas, rosemary and a wedge of focaccia toasted in duck fat.
white veal stew w/ pearl onions, celery, and mushrooms.
Garnished with crisp bacon and shaven asparagus
Roasted Pork Loin w/ a carmalized apple and onion pork jus.
Pork 2 ways.
left: 5 spiced grilled pork tenderloin. garnished w/ a spicy mango salsa, micro greens and sauced with a hoisin demi-glace.
right: roasted orange sake pork loin. sitting on a bed of julienned veg dressed sunomono style.
apricot vol au vents (mini puff pastry towers)
pound cake layered with raspberry jam. coffee rum butter cream (tasted like coffee crisp), shaved callebeaut chocolate, and sliced almonds
So many variables, but yeah unless you are at like 250 or less, not gonna take that long. Use your discretion and a meat thermometer, and take it out about 10-15 degrees F less than you want it cooked and let it rest for about 20 minutes.
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So my GF's BBQ turned out that the holes for the rotisserie sat quite low so I started with the searing and when I went to turn it down the fatty side was so close to the grill that it was essentially feeding the flames constantly and just burning the roast, so I had to pull it out and toss it in the oven :/
I put it in at 350 for an hour and a half checked the temp, put it back in for 20 minutes and the temp was perfect at 130 deg
However, I started getting way too wasted and forgot about the potatoes so it sat about 30 minutes and that turned it to like a medium Posted via RS Mobile