MaPo Sea Bass with black bean soy broth

Just playing around....

The MaPo:
Sauté some garlic, chilies (set some aside), on high heat in sesame oil. then add the ground pork. After it browns add some black bean paste, a splash of soy, and then chicken stock. Let it simmer for about 15-20 minutes. 

The Sea Bass:
Bring some chicken stock, water, anise seeds, garlic, and lemon juice to a simmer and add medium chunks of skinned sea bass. Poach for about 10 minutes.

The Micro Arugula:
Add a little grape seed oil, rice wine vinegar, salt and pepper and stir.

The Plating:
Put down the pork with some sauce, then the arugula and then the fish. Top with a little more sauce, then scallions and chili peppers. 

Holiday Beef Wellington with Demi glacé and brussel sprouts

Decided just to give a couple or more challenging things a try – Wellington and Demi Glacé. Both pretty traditional Wellington and Demi glacé plated with roasted brussel sprouts.

Seared Ribeye with Kale Chimichurri, Creamed Kale, Potato Purée

Had too much kale… so.. why not.

The Chimichurri:
Some kale, olive oil, garlic, vinegar, lemon juice and salt.

The Creamed Kale:
Coarsely chopped kale cooked in a béchamel sauce.

The Potato Purée:
Cooked cubed potatoes in milk, drained when soft and blended with butter and salt. 

Lamb Loin with Lamb Red Wine Sauce, Kale and Sunchokes

The Lamb:
Trimmed the fat and cut meat from the bone (save those!), coated with salt and pepper, seared with grape seed oil.

The Sauce:
Cooked some diced shallots in a good amount of butter and then added flour. Then added chicken stock to desired thickness. Then added red wine, a few splashes of soy sauce. Simmer with fat and bones for a while. Salt and pepper to taste.

The Sunchokes:
Slice and coat with oil and salt and pepper. Bake in a 400º oven for about 20-25 minutes.

The Kale:
Corsley chopped, braised in chicken stock on low-medium heat for about 15-20 minutes.