MisterChrister
Quintessential Chatty Farker
I had the honor and privilege to prepare a very special meal for some very special people yesterday. It was my daughter Hannah's junior prom, a day she has been dreaming about since she was 11 and had a secret crush on her now beau, Joe. The other couple is Hannah's friend Anna (Joe's sister) and Seth. I don't exaggerate when I say that these are amongst the finest young people of their generation; if the future of our world is in their hands, we have a brilliant hope. I don't only say this because Hannah is my daughter (although she is an EXQUISITE young lady), they are truly remarkable people! Other than some minimal prep at home (dry aging a 13# NY Strip loin for 6 weeks, and curing/smoking the lake trout fillets for apps), I got to prepare the meal in a beautiful kitchen that I was involved with building about 10 years ago when I was in that line of work. Joe & Anna's family are our friends, so it wound up being a dinner double date for us parents once the kids were off to the dance. Sooooo, without further ado.....
The lake trout for apps and the 2" thick strips after a 6 week dry age (I trimmed them further for appearance before cooking):
STARTERS:
Fresh local mozzarella wheels, prosciutto di Parma, romas, and basil
Bruschetta crostini
Smoked lake trout rillettes (credit to thirdeye's trout/salmon technique and Buccaneer for the smoked fish rillettes recipe)
Pain d'epi (bought this one folks, can't take credit here, although good bread is on my skills short list)
SOUP/SALAD COURSE:
Fire roasted tomato bisque
Baby spinach salad with hot raspberry/bacon vinaigrette, walnuts, and feta
ENTREE:
6-week dry-aged thick cut Angus NY strips ala Oscar. I sous-vide held the steaks at 133 for two hours, then removed from bag, patted dry, applied EVOO and Oakridge Carne Crosta before searing. Then topped with asparagus, lump blue crab meat from the closest thing to a seafood monger available in Wisconsin, and Bearnaise sauce. Hasselback potatoes.
Chef's plate
SWEET FINISH:
Couer ala creme with raspberry chambord coulis sauce w/ grand marnier. My wife rocked this, she's the mistress of sweet
Happy customers
A wonderful evening was had by all, and I'm ready for frozen pizza and takeout for a week or so! Thanks for looking Brethren & Sistren!
-Chris
The lake trout for apps and the 2" thick strips after a 6 week dry age (I trimmed them further for appearance before cooking):
STARTERS:
Fresh local mozzarella wheels, prosciutto di Parma, romas, and basil
Bruschetta crostini
Smoked lake trout rillettes (credit to thirdeye's trout/salmon technique and Buccaneer for the smoked fish rillettes recipe)
Pain d'epi (bought this one folks, can't take credit here, although good bread is on my skills short list)
SOUP/SALAD COURSE:
Fire roasted tomato bisque
Baby spinach salad with hot raspberry/bacon vinaigrette, walnuts, and feta
ENTREE:
6-week dry-aged thick cut Angus NY strips ala Oscar. I sous-vide held the steaks at 133 for two hours, then removed from bag, patted dry, applied EVOO and Oakridge Carne Crosta before searing. Then topped with asparagus, lump blue crab meat from the closest thing to a seafood monger available in Wisconsin, and Bearnaise sauce. Hasselback potatoes.
Chef's plate
SWEET FINISH:
Couer ala creme with raspberry chambord coulis sauce w/ grand marnier. My wife rocked this, she's the mistress of sweet
Happy customers
A wonderful evening was had by all, and I'm ready for frozen pizza and takeout for a week or so! Thanks for looking Brethren & Sistren!
-Chris
