- Chicken is Pan Seared, Crispy Skin, Finished with butter, Crushed Garlic (still in paper), & thyme sprigs
- Fingerling Potato Confit - Potatoes are obliqued and then slowly brought up in duck fat. Then seared in duck fat and finished with chives.
-Carrots - tossed with oil, Salt, Pepper, crushed garlic (still in paper), Thyme, Rosemary. Par roast and then oblique and toss with chives, parsley, lemon juice, shallot.
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Red Beet & Almond Pesto
1 Pint Red Beet, Medium Dice
2 Garlic cloves, smashed
4 Sprigs Thyme
1/8 Cup Pedro Ximenez
1/2 Cup Marcona Almonds
1/2 Cup Parmesan, grated
1/4 Cup Olive Oil
Lemon Zest
1/8 teaspoon Cumin, toasted & coarse grind
1/8 teaspoon Coriander, toasted & coarse grind
1/8 teaspoon Fennel, toasted & coarse grind
1/8 teaspoon Aleppo pepper
Preheat oven to high fan 350°F.
Toss beets with smashed garlic, thyme, PX, olive oil, salt & pepper.
Roast covered with foil in a hotel pan for 15-20 minutes. The beets should be slightly roasted and still have crunch to them but not taste raw.
Cool the beets.
Robot coupe the beets, marcona almonds, parmesan, lemon zest & spices to a pesto like consistency.
Pour mix into a bowl and stir in the olive oil.
Taste and adjust seasoning with PX, salt & pepper.