Is this a recipe or a work of art? Filip Langoff's Pigeon with onions, porcini mushrooms, and flavors of the forest, click on the link and decide for yourself!
Check out Chris Cosentino's "Boccalone Sanguinaccio, Duck Egg, and Warm Oyster". It's a taste of what's on offer from within the pages of the awesome cookbook COCO.
With a thick slice of the seven grain bread from our local bakery. I love the extra-beefy flavor of skirt steak, the rustic chew of the frisée (salad spinach is also good), and the savory pleasure of the warm, chipotle-infused dressing.... Rick Bayless's Skirt Steak Salad.
Mix the water, flour, salt and pepper to make a a thick batter mix.
Pour over the back of a ladle and deep fry to form a basket (make
four). Trim the duck breast, season and char-grill to seal.
Blend the ingredients for the marinade into a paste. Brush a little clarified butter or oil on a ridged grill or pan and heat to high. Grill the steaks for 4 minutes turning once.
