Wednesday, September 29, 2010

Puff Puff Pass

So we got a smoker!!!!

So over the cooler months of fall and into winter we will be enjoying a variety of smoked products.

First things first however, I had to get some pork belly into that thing. So in homage to Chef Hartman over at BBQ Express in Gordonsville (everyone needs to go try this place because it is awesome and well worth the 30 min drive) I have had a belly on for 4 hours and counting now.

The smell that is permeating through the kitchen is amazing and every once in a while I will hear the fat dripping into the water causing the faintest sizzle sound.

Hope to see y'all over here enjoying some porky goodness.

Thursday, September 23, 2010

Pickled Carrot, Carrot Puree, Confit Garlic and Arugula

Here is the first stage of the dish that I decided to make this morning when looking in my walk-in.

On the left are carrots that I am pickling in rice wine vin, sugar and spices.
On the right are carrots that I am simmering in white wine and cream; that I will later puree.

Thursday, September 16, 2010

Evolution of a new dish.

1) Take inventory of what you want to use.
  • In today's case I found myself with an abundance of delicious chicken thighs, quail eggs and arugula.
2) Come up with a plan to utilize your ingredients.
  • I wanted to braise the legs in red wine, onion and spices and serve it with ricotta gnocchi.
3) Prep the individual components of the dish.
  • Legs: Braised low and slow in the oven and turned out great.
  • Gnocchi: It was my first time doing this and they turned out to be crap. They were so dense that you could put it in a slingshot and go hunting.
4) Regroup, re-take inventory and come up with a plan B.
  • Today I saw I had some fusilli, so I decided to make my version of chicken noodle soup. I cooked the fusilli in the braising liquid, and them strained it off and then reduced the liquid. In both cases I was trying to develop deeper flavors.
5) Compose dish and taste.
  • When an order for the Chicken Thigh Soup comes in I first combine the par-cooked pasta, meat, braising liquid and arugula.
  • While the components heat and meld into one coherent layering of flavors, I gently fry a quails egg.
  • Once the soup has heated up I taste it and check for seasoning. This is when I will add salt, a little at a time tasting after each addition, until it tastes great.
  • After seasoned I transfer the soup to a bowl, top with the egg and grate over Parmesan cheese.
Today's G.I. Joe moment for me was, 'when plan A does not work, DO NOT FREAK OUT. Instead take a breath and calmly come up with a plan B.'

"Knowing is half the battle".

Sunday, September 12, 2010

Another Great Week

Well we had another great week thanks to all the amazing folks that came in.

I really am impressed with all the adventurous eaters that we have in our great city. Thank you for ordering the Pig Ear, Tongue and other "out of the ordinary" dishes that I put on my menu. I promise that I will never put anything on my menu that I would not love to eat myself.

Thank you, thank you, thank you.

On another note, braising season is just around the corner. The technique that develops so much flavor that it just sticks to your ribs. I can't wait.

Friday, September 10, 2010

Food Pics

1) Me
2) Deviled Egg
3) Crispy Pig Ear
4) Delicata Squash Soup

Ode to my food loves.

One this absolutely, gorgeous Friday I found it fitting to prepare a menu that highlight two of my most favorite ingredients to work with, pork and chicken.

Of the 11 dishes, 8 have chicken or pork or both.

The highlights have to be:

Crispy Pig Ear, Fried Egg and Pea Tendrils
Delicata Squash Soup and Bacon
Maple and Bacon Waffle and Cinnamon Apples (a reflection of the seasonal step toward fall!)

Come try and tell me what y'all think.

Wednesday, September 8, 2010

Hearing Test

Well i just picked up some pigs ears!!!!! OH YES.

Now its just going to toke me 3 days to get them ready for y'all to eat.

These things are great especially when you toss them in a little hot sauce and top them with a fried egg, (side note, fried egg on anything is amazing) and finally grate over some cheese.

It is a textural wonderland on the palate.

Come on in and try one. I promise that you will not be disappointing.

These little crunchy morsels of awesomeness will be on the menu Friday and Saturday.

Sunday, September 5, 2010

Thank you

I want to thank everyone who has come to Brookville these past few weeks.

Y'all are allowing me to do what I love everyday and I really appreciate the support. I will continue to work hard everyday to bring you the best food I can make with the best ingredients from our back yard.

On another note, with a win over at Scott Stadium yesterday, GO HOOS!, it means that fall is just around the corner and a shift in the local produce is coming.

Get ready because its gonna be tasty. We will begin to see Broccoli, Cauliflower, Greens, Apples and much more.

Lookin' forward to cooking for y'all.

Thursday, September 2, 2010

Open wide and say 'mmmmmmm'

Well i talked about it in my first Cville article and it is finally here, Beef Tongue.

This majestic cut of meat is one of best, in my opinion.

For today's preparation my inspiration came from one of my favorite sandwiches of all time, the Ruben.

So we have created:

Pickled and Grilled Beef Tongue, Sauerkraut, Bville Island Dressing and Crouton.

Come on in and I'll cook ya one.

Wednesday, September 1, 2010


Recently I have found myself being inspired by things I ate as a kid, as well as, the things my girlfriend ate as a kid.

For example, last Saturday I made a killer Meat Loaf. My mom made this dish for my brother and me and we loved it. So when I was pondering what to do with the Hanger pieces that were to small to serve as a steak it has to be this staple of comfort.

This morning, I was sitting at my bar working on the menu and I thought to myself 'why cant I serve a representation of a green bean casserole?' So today on the menu we have:

Green Bean, Bacon and Onion "Casserole"

Finally to appease the wishes of my girlfriend we also have the Brookville version of Pimento Cheese on the menu today. However, here we call it Carmen Cheese because we are using beautiful, sweet Carmen Peppers that I got from The Local Food Hub yesterday.

Come on in and let me know what you think.