Banana Split

Brulee banana, maraschino cherry sphere stuffed with whipped cream, frozen chocolate-vanilla-strawberry powders, caramel dipped cherries

Marinara stuffed meatballs

Certainly one of the best savory applications for liquid nitrogen is being able to freeze a liquid and put it into the middle of something. Here we will freeze a sauce and place it in the middle so when the guest pierces it with a fork, a rich red marinara will run out.

Steaming will set the activa so when the meatball is warmed, the marinara will stay inside.

Recipe

700g pork butt, 700g ground beef, 70g roasted garlic puree

160g small dice onion and celery sauteed, 80g mayploy, 25g salt

30g parsley chopped, 17g activa, 8g pepper, 100g eggs

Mix all ingredients and chill overnight. Freeze small balls of marinara in liquid nitrogen.

Roll the meat around the marinara and place in plastic wrap and steam for 4 minutes

Roll in bread crumbs and sear in oil. Bring the temperature up slowly in a 250 degree oven

Milk and cookies

I Had a few hours to mess around tonight. I wanted to do a dish with familiar flavors that everyone can relate to. The milk is placed in a balloon and spun in liquid nitrogen. The middle is filled with a chocolate chip cookie mousse. There are also nitro cookie crumbs on the base.

Sugar crystals

When I was a kid I use to walk to the drug store in Breckenridge. I would pick up a sugar crystal stick and eat it as I skipped rocks at the lake. I love the sweet crunchy texture. The basic property is to supersaturate a solution with sugar. This is done by slowly adding sugar to water until it won't take any more. You then place a stick secured by twine and tape into a glass container.

The key is to make sure the wooden skewer does not touch the sides. It takes a while for the finished product to grow- about 2 weeks for a small stick. We made this sugar crystal stick with black tea. I will check the progress in a couple of days

Recipe:

550 grams Water

50 grams Black tea

1650 grams Sugar

Welcome to lego land

I have had this dish in my head for about 3 months. The original idea came when I was building Lego's with my 2 girls. I originally thought about making broccoli or brussel sprouts that my kids would play with and eat. I wondered if my kids played with their food, they might be more open to eating their vegetables. The finished dish is pictured on tasting menu 41. Now that I have my mold I can make chocolate Lego's or pate fruit or whatever I want. These Lego's were made by clarifying stocks made out of shrimp, cilantro, corn, goat cheese and pineapple soy. We then added food coloring and used agar to gel the stocks.

Liquid nitorgen Smores with cinnamon foam

banana foster sphere

I forgot my camera last week when I did the tasting menu but I wanted to make this dessert today. I first juiced some oranges and added rum. I placed in small balloons and rolled in liquid nitrogen. We made a banana creme brulee and placed it in the whip cream canister with 2 charges. I burned a small whole in the sphere and we filled it with the foam.


The caramel powder is made by pouring caramel in liquid nitrogen and the putting it in the blender for 10 seconds. I served it on the side so the guest could pour the powder over the top table side

Frozen banana split sphere

I have been working on this new dessert for our next menu. I first juice some strawberries and place 60 cc in a ballon. I fill the ballon with nitrogen gas and roll it in liquid nitrogen This gives me a hallow sphere. I then mix roasted pineapple with a medium peak meringue. We then pipe it into the sphere and let it freeze. The plate is garnished with carmalized banana, chocolate powder and fried rice noodles that are soaked in grenadine.

Miso Soup

We all love miso soup. It is amazing how so many ingredients can be added or taken away to give depth to the soup. I had a culinary competition about 3 months ago and wanted to come up with a new presentation. I am always in and out of whole foods getting produce for the restaurant when our purchasing guy fucks us. I noted empty gel caps one day a thought about powdering all ingredients and placing them in pills. I lost the competition but gained a new dish. The gel caps are filled with dashi, wasbi pea, dry corn, butter powder, and sweet soy. The guest receives a bowl of very hot water. They add the pills and stir until dissolved. We then add some Vietnamese BBQ pork, cilantro and a creme fraiche togarashi noodle using methocel to make the noodle.

Creme fraiche Togarashi noodle

224g Creme fraiche

2 g Togarashi

5.1 g Methocel sga150

75 g Water


Heat water in a sauce pan. Remove from the heat and blend in the methocel. Add to the rest of the ingredients and pulse with a hand blender. Place in a bowl over a ice bath for 3 hours stirring every 20 minutes.The mixture must be ice cold to work The water must have a temperature of 100 to 114 degrees so the mixture jells