A look at some beautiful heirloom tomatoes we recieved from our friend Kent Perkle today! Kent owns a farm in Donna, TX which is right outside of Austin. The best part is that these tomatoes were picked off the vine yesterday. And Kent knows how to take care of these beauties, they come individually wrapped in paper and stacked in layers of shredded paper. It's things like this that get cooks excited, to open a box and see the care that farmer has put into his product.
We did this dish for an Abita Beer Dinner. Abita is based out of New Orleans so I thought it would be cool to re-do a New Orleans classic. The brown sauce on the bottom is a gumbo that was then strained into a very nice smooth sauce. On top of that there is a micro brunoise of Okra and the holy Trinity along with grilled shrimp and andouille. On top of the fish is the seeds from the okra pods that were marinated in tabasco for 2 days.
This is a component of our new duck confit dish, first we pop popcorn and then freeze it LN2. Once the popcorn is frozen we put it into the blender and pulverize until it is a coarse powder. Then to order we briefly cook it with chicken stock and lots of butter. Consistency of grits but flavor of buttered popcorn. Pretty cool!
I have always had trouble deciding what my favorite season to cook was. I mean I love when it changes from summer to fall and we are able to cook food that is bold and hearty. But on the other hand I love it equally as much when the weather changes from cold and rainy to sunny and warm. When spring comes some of my favorite ingredients come into season at full force. For instance my favorite fish = Halibut, starts to get really good around this time of year. It is so inspiring to have such beautiful fresh ingredients that you don't have to tamper with much. So as of today I am saying that I like spring more than fall, but ask me that again in October and I'm sure my opinion will have changed once again!!!