The latest addition to the salumi plate. Pork Liver that was salt cured for 4 days, then air dried for a month. Might sound gross to some but I love it. Salty, Porky and a little Livery what more can you ask for.
This is a bright summer Ono dish we are serving right now. Ono can be a dry fish similar to swordfish or mahi mahi which happen to be my two least favorite fish. However I have become somewhat of a fan of Ono cooked slowly in olive oil. Keeping it moist and adding a slight hint of flavor.
Ribeye cooked 57 c for 20 minutes. Then seared in a cast iron.
Four types of local squash
The top dish is the finish product. 
Took the idea of Coppa a traditional Italian cured meat that consists of chunks of pork shoulder and fat stuffed into a casing and dried salami style. Here there are lobster tails, shrimp and littleneck clams rolled in lobster "skin". With a little help from some "meat glue" and sous vide cooking this thing held together beautifully. The dish is still in the works, so stayed tuned.
Salt Roasted Beets ( A technique I seemed to have forgotten about but re-realized today that for large beets this is right up there with cooking them sous vide. Yes I did just say that. They were perfect.)
Unfornunately we worked on the fourth. But I figured we might as well continue the celebration. Burgers, Dog, Potato Salad and Kool-Aid. Even though I was working this might have been one of the best 4th of July in a long time.
I have been wanting to eat at McCrady's for about three years now. I had an awesome meal and truely respect what Chef Sean Brock and his team do.
House Cured Charcuterie Plate. Mortadella from a 28 day aged grass fed cow, Smoked Pistachio Salami, Coppa, Pork Rilletes, Lardo, Pickled Fennel, Carrots, Green Beans and Grain Mustard. They have an awesome charcuterie program here. This is the perfect amuse for a chef.
Charleston Stone Crab with Lime, Watermelon Ponzu and Frozen Coconut.....Coconut Sponge, Stone Crab, Watermelon Ponzu "Blanket", Watermelon Foam, Liquid Nitro Frozen Watermelon and Coconut. A dish with alot of components but everything worked beautiful with one another.
Probally my favorite dish of the night. Seared Scallop w/ Crispy Pork Belly, Grilled South Carolina Peaches, Creamed Kimchee and Kimchee Ketchup. I want to eat this again RIGHT NOW.
Seared Carolina Wahoo, Pistou, Farm Vegetable and Red Pepper Foam. Beautiful fresh dish.
Sous vide pork loin from their recently killed 600 pound hog. Butter Beans, Cream Corn, Porcinis, Sauce Perigord and Black Truffle Puree. Beautiful dish these guys raise their own pigs and this thing tasted like a top notch hog from some of the best farms in the country.
Sorry about the blur on this one. NY Strip cooked sous vide with glazed carrots from their farm, "potato crusted potato", bbq jus and smoked hollandaise. A wonderful dish but i didnt finish it all because i was getting full. The best part of this dish was the bbq jus, tasted like awesome bar b que sauce but had the consistency of a beautiful passed jus. Brilliant idea.
"Banana Puddin" Banana Panna Cotta, Nilla Wafer Ice Cream, Bananas Foster and Banana Marshmallow Cream Bruleed on the plate. This was one my favorites of the night, tasted exactly like homemade banana pudding. This dish is what I love about food to take a super traditional dish and completely deconstruct it and change the textures but keep overall flavor the same. AWESOME.
Flexible Chocolate w/ Toffee Ice Cream and Hazlenuts. Sorry this was the last course so I forgot to snap the pic before I dug in. This dish was really good suddle flavors and awesome textures.
Watermelon Sorbet: Lime Curd: Sweet Basil Coulis: Frantoia Olive Oil Powder: Basil Seeds
Clockwise: Bressaola, Finnocchiona, Proscuitto, Flavors of Bolognese Salami, Lonza, Lardo, Porchettta di Testa and Guanciale. (All Cured in House) Served with pickled cauliflower and fennel, Hartman Farm's radish, house "dijon" and smoked paprika mustards.
What says late spring- early summer like Vidalia onions and awesome local peaches. This salad was inspired by something I saw chef Linton Hopkins from Restaurant Eugene during my stage there last summer. Charred Vidalias, Texas peaches, candied house smoked bacon and honey vinaigrette.
Some pork parts I picked up at a local Asian market the other day. Tongues, hearts, livers and blood. I see Blood Sausage in the near future.
Cold Poached Sea Scallops
Just a random pic of my boy, Chef Robbie Nowlin taking a lovely rice crispy treat from the Wiseman House to the face. RFN is the Chef de Cuisine at The Lodge Restaurant of Castle Hills. One hell of a cook at a real deal restaurant here in San Antonio. Link posted to the side check it out.
Wiseman House Chocolates is located in a very small town called Hico, TX. The talent of these guys is amazing. A old house, everyroom more artisinal chocolate. It's beautiful when a place is so damn good it can survive in a town of what can't be more than 200 people.
Italian head cheese from a suckling pig. Call me crazy but those ears say b7.
Just a few random pics of our garden we have out back. It's the best feeling to go cut fresh herbs from the plants just before service. Definately inspiring!!!
