So, sometimes in the Lab, I actually make meals just for me. Today I rocked out a fantastic training session; on the way home I stopped by the butcher… and a fantastic little aged eye fillet seemed to just leap into my basket. When I got home, I think I discovered the perfect post-workout meal… Wild Roquette; Rare aged eye fillet; seared on the comal tiny steak tartare; while trimming the.
Those who are familiar with my kitchen habits; know that I move from one style-ingredient-technique to another, constantly. …and so lately, I’ve had a little mexican inspiration. I’ve been playing around making my own tortillas; cooking with different Mexican ingredients…and now experimenting. Salad: Fine sliced cabbage & boiled peanuts. Dressing: Lemon & lime juice, white wine, cilantro, garlic, green tomato, olive oil. Fresh Blue Corn tortilla Smoked Pork: ground pork.
I found this lovely … but a little rich… didn’t want to forget what I made 🙂 Blue cheese and Champagne sauce, smoked chicken & mushroom layers with fresh egg pasta. red onion & garlic finely chopped with garlic chives & rosemary cooked in ghee, add Champagne and a little stock; cook and reduce; add Stanthorpe Blue cheese. Cooked down. Arrowroot to thicken. Layer ramekin with sauce, fresh egg pasta,.
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