u/MichaelsCrafted

Ribeye seared over charcoal, finished in a pan and basted with garlic and butter until a perfect medium doneness. Garlic and dill mashed potatoes.

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

Practicing making Wellingtons but with a cheaper cut. Chicken Quarter with the thigh de-boned, stuffed with duxelle, rolled and wrapped in proscuitto.

Garlic and Parm Braised Cabbage and torched at the end.

Sauce was carried through the entire cook using the fond from the seared chicken and vegetables.

Oven roasted Haddock over a bed of flavour. Fennel, onion, garlic, cherry tomatoes, olive oil, white wine vinegar. Then threw on some fresh and thin sliced herbs like basil, flat parsley, and green onion. Topped everything off with lemon zest

Roasted the Lamb Shoulder over some Oregano seasoned potatoes so that they soak up all those Lamb juices. Herb medley to cut through the richness and a Greek salad for freshness.

Roasted the Lamb Shoulder over some Oregano seasoned potatoes so that they soak up all those Lamb juices. Herb medley to cut through the richness and a Greek salad for freshness.

Threw these huge white Mushrooms into a homemade marinade for at least 30 mins (stems removed). Filled it with cream cheese and pickled Jalapeno. Wrapped in bacon and unto the grill over Charcoal with the wings! Came out absolutely delicious

Smoked Beef Cheeks over charcoal on the Webber kettle. Finished them off in a braise. My idea with these tacos was I wanted the fried Mozerella to be very "webby" as a layer on its own. Dont know what I feel about the presentation of it, but the flavour pairing made 100% sense.

•Fried Mozerella on toasted Corn Tortilla

•Pulled Beef Cheeks

•Sumac Red Onions

•Grated Radish

•Horseradish Peppercorn sauce on the meat

•Feta Cheese

Smoked Beef Cheeks over charcoal on the Webber kettle. Finished them off in a braise. My idea with these tacos was I wanted the fried Mozerella to be very "webby" as a layer on its own. Dont know what I feel about the presentation of it, but the flavour pairing made 100% sense.

•Fried Mozerella on toasted Corn Tortilla

•Pulled Beef Cheeks

•Sumac Red Onions

•Grated Radish

•Horseradish Peppercorn sauce on the meat

•Feta Cheese

Smoked Beef Cheeks over charcoal on the Webber kettle. Finished them off in a braise. My idea with these tacos was I wanted the fried Mozerella to be very "webby" as a layer on its own. Dont know what I feel about the presentation of it, but the flavour pairing made 100% sense.

•Fried Mozerella on toasted Corn Tortilla

•Pulled Beef Cheeks

•Sumac Red Onions

•Grated Radish

•Horseradish Peppercorn sauce on the meat

•Feta Cheese

-Smoked Brisket over Charcoal

-Homemade Peppercorn Horseradish Sauce

-Pickled Red Cabbage

-Red Onions & Jalapeños

-Feta Cheese

-Smoked Brisket over Charcoal

-Homemade Peppercorn Horseradish Sauce

-Pickled Red Cabbage

-Red Onions & Jalapeños

-Feta Cheese