Sarlo's Awesome Eatery (Your Creations Spinoff)
 

It's been a while since I posted up anything.
Apologies if there are any duplicates.

Facebook Page: http://www.facebook.com/pages/Sarlos...87476301380260


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Kalamari



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Bacon Armored Burger (The bacon is heat welded onto the meat)
Stuffed with raw milk aged cheddar, scratch made garlic aioli, hand cut fries



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Bacon Armored Burger
This one is stuffed with goat brie. Pea shoots instead of lettuce.



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Bacon Poutine



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삼겹살 Under the Stars
Just another backyard party at the Eatery



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Bruschetta
Homegrown heirloom tomatoes, roasted garlic oil, balsamic reduction



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Japanese Curry Rice



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Butter Poached Bacon Lobster Mac and Cheese
awaiting the bacon



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Butter Poached Bacon Lobster Mac and Cheese
with Pea shoot salad



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Beet Root, Arugula, Soft Unripened Goat Cheese
Shallot infused rapeseed oil red wine vinaigrette



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Buttermilk Southern Fried Chicken



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Chicken Noodle Soup
For my sick friends



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Ingredients for Oysters Rockefeller
Panko in toasted bacon fat, bacon crumble, cream sauce made with oyster liquor



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Oysters Rockefeller



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Green Peppercorns Soaking in Cognac



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Crushed Green Peppercorns (that were soaking in the cognac)



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Wagyu Ribeye
Perfect crust, perfectly pink. My bro is a boss in the kitchen too!



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Steak au Poivre



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Roasted Garlic Butter (in the making)



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Sometimes my friends come to play too



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Cedar Plank Grilled Salmon
Arugula, shaved aged white cheddar



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Heirloom Tomato Salad



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Beef Carpaccio with White Truffle Oil
Arugula salad, shaved parmigiano-reggiano



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Cream of Turducken and Mushroom



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Pumpkin Crème Brûlée



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Chicken Cashew Stirfry



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Zuppa Toscana



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Duck Breast
Sous vide, then pan seared until crispy



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Doenjang Marinated Perilla Leaves



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Dark Chocolate Chunk and Walnut Cookies



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Spaghetti Ragu alla Bolognese
50/50 Ground chuck and short rib



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Cauliflower Soup



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Penne (a carrier so we can play with ingredients)
Italian sausage, smashed asparagus, basil, shaved parmigiano-reggiano.
Garlic and chili infused olive oil



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Mushrooms, Caramelized Onions and Duckconfit in a Cognac Cream Sauce



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Fresh Bay Scallops
Seared in bacon fat, lemon creme reduction



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Japanese Vegetarian Curry Puff Pastry Parcels



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Soondubu Jjigae



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Latkes and Tzaziki



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Tiger Prawns in a silky smooth garlic cream sauce



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Eggs Benedict
Slow cooked bbq meat, scratch made hollandaise



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Rum and Eggnog Creme Brulee



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Crepe
Scratch made chocolate drizzle, whipped cream, dusting of freshly grated nutmeg



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Tonkotsu Ramen Broth - Don't worry, be happy
Ramen is on the way



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Tonkotsu Ramen Broth - A small mountain of rendered pork fat
It all goes back into the ramen broth



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Tonkotsu Ramen Broth - Bones removed. Spooning out the marrow



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Tonkotsu Ramen Broth - Smashing up the slow cooked pork skin with a whisk



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Tonkotsu Ramen - Slicing the Char Siu
240mm Yoshikane Gyuto
A bit of obligatory knife porn



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Tonkotsu Ramen
Searing the Char Siu



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Miso Tonkotsu Ramen - Pork Belly Char Siu
nappa cabbage kimchi, daikon kimchi, doenjang marinated kkaneip, spicy cucumber salad

More info on this? Are you opening up your place to people?

:sweetjesus:

..nuff said

Why the hell did I open this thread at this time.

Hunger explosion.

I'm eating right now and I think I just got hungrier...

this is..........amazing...!!!

Also wondering the same thing
Looks saaaoooo gooooood
Posted via RS Mobile

Nice work!

Are you a trained chef or by hobby?

Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?

Please share!

February 14, 2013: Table for one, please.

:alone:

No Sarlo, henri can't come over
but I will for moar food

Nagdabbit!!!
Trading 1 lobster for 1 Henri sounded just little too good to be true.
:okay:



I have zero training.
2 years ago, I started looking seriously at cooking as a good hobby to pursue. It's a pretty big hobby for me now. (You'd be surprised the amount of info you can absorb just by watching YouTube and Food Network all day long).

1. Hobby = Have fun.
2. Better Hobby = Benefits people around you
3. Really Good Hobby = Won't suck wallet dry (revenue neutral)
4. Bestest Hobby = Make you enough profit so you can

Spoiler!

go deeper

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Currently, I've just been feeding friends and family. But they have brought friends over, who then in turn bring more friends.
I'm having a blast so I'm quite ok scaling this up a bit more.


Some Rambling




Current Situation:
- Skills are bleh. I'm no pro. I'm in learning mode.
- I cook for friends and whoever they bring over.
- Nothing is set in stone. People come whenever. People eat when food is done.
- I get a break and to eat with people (it's a good perk).
- Costs: people usually chip in a suggested donation to cover costs + BYOB + 1 for the chef.
- Friends just all pitch in and help tidy up afterwards leaving me with a clean kitchen (MAJOR AWESOMENESS!!!)
So it's more like friends hanging out. I just tackle whatever I feel like trying to learn to make.
Hobby Scale 2.5? Still ends up costing me a bit :(
I get a chance to share a meal, hang out with friends new and old over a couple beers.



Short Term Objectives:
- More friends
- More practice
- More confidence
- More chances to play with crazier ingredients.
Would like to be Hobby Scale 3 (revenue neutral).


Longer Term Objectives:
- Pseudo underground restaurant
- private dinners by word of mouth and reservations only.
- Not formal, but let's just call it less casual
- Guest in dining area, I focus in in kitchen
- Fancier foods, actual plating, timely dinner with practiced recipes.
- Guests don't do dishes.
Hobby Scale 4, I get enough donations back to make investments like more experiments, more DIY projects and stuff.




Would like to move from current situation to end objective.
Any thoughts, tips are suggestions?

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Another sous vide duck breast.
I really need a proper camera.



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Brulee Half a bannana, Other half chocolate drizzle
Yay breakfast of leftovers!




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Butter Chicken
Anybody got a legit indian grandmother who can teach me stuff?




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Bouef Bourginon
Roasted garlic mash, pea shoot salad with red wine vinaigrette.

Hypothetically speaking, if I opened this up to some of you guys...


Here are some possible menu examples:


Simpler: bruschetta, Fettucini carbonara, caesar salad, freshly baked cookies

Medium: duck confit and mushrooms on toast, butter tiger prawns with bacon mac and cheese, pea shoot salad, creme brulee

Advanced: prawns on toast, cauliflower soup, duck confit w/ orange sauce, chocolate mousse

Even crazier: ??? (carpaccios, lobsters, duck breast, oysters)


Just curious what kind of meal/price you guys are interested in if at all?
Keeping in mind that (I'm no pro, No table service, more like friends hanging out).

Good ingredients cost money so whatever price that reflects the ingredients is alright by me. I'm all up for the crazy.

nice work man. your dishes look great!

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Chili Chuck and Short Rib
Greek Salad
Hand cut fries, fried in tallow *(like when Julia Child still ate at McDonalds)



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Lobster Scrambled Eggs, Mini Croissant



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Butter Poached Lobster Rolls
Lime aioli, caramelized shallots.
Substituted the roll for Chinese sweet bread toasted with the poaching butter.



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Lobster Poutine, Lobster Bisque Reduction Gravy



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Lobster Grilled Cheese, Pea Shoot Salad
Lobster, Double cream brie, aged sharp cheddar, parmigiano-regiano, shallots, chives, pea shoots, lap cheong (chinese sausage shaved paper-thin).
Slathered all over with lobster butter then grilled.



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Lobster Avocado Spring Rolls
Tamarind dipping sauce
Yeah, I kinda shameless ripped this off from Cheesecake Factory, except I added lobster :fullofwin:


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Apple Pie
What else needs to be said?



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Whole Lobster Poached Two Ways.
Butter poached tail and claws. White wine cream poached knuckles wrapped in crepe. Lobster bisque reduction, nori paste.
Yes, I'm aware the plating is horrible :okay:



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Scallops steamed white wine, shallots, garlic, fennel and cream




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Scratch made tsukune, double cream brie, garlic stems



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Small bites to grill over the pit fire
Bacon and beef wrapped asparagus, enoki, garlic stems. Chicken and onion skewers.
Apparently winter doesn't scare my guests.



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Fettuccine, marinara, basil, parmigiano reggiano
Scratch-made.



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Hand cut fettuccine, chardonnay and scallop cream reduction, pan seared squid.



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Ravioli canard e funghi
Duck confit, caramelized mushrooms, brandy, zinfandel reduction and cream. Shaved parmigiano-reggiano. White truffle oil.




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Greek Style Slow Roasted Lamb Shoulder
Rosemary, Oregano, Garlic, Lemon, Onions



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Lobster cream with Corn Soup
Tempura tiger prawns, parsley and lemon drizzle.



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Basa filet
Browned butter and capers. Poached quail eggs with parsley lemon olive oil over crisped potatoes. Beet, celery salad, sheeps milk feta.



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Fettuccine Carbonara
Fresh made pasta.



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Spaghetti and Italian Sausage Meatballs.
Shaved parmigiano-reggiano.
From scratch. All of it. (except the cheese? :p)

fuuuu my mouth is watering just looking at those pix. You got me hungry :(
Looks amazing as always :)
Posted via RS Mobile

Drooooool

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Gyu Don, Onsen Tamago (that didn't turn out so great)
pickled ume and shiso



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Pan Pizza
From scratch of course.



Thanks for the kind comments guys!!!

W Network - What's New - Come Dine With Me Canada

The show is casting for next season, I bet you'd win pretty much right away LOL

I want to work with you, and yes I'm aware that you don't do this for a living.

These pictures make life on the internet and social networks so difficult.. always get hungry after...

soooo can i eat some?