With the extra time on my hands and the use of a spacious and well stocked kitchen, I'm trying to keep up my culinary skills up to snuff.
The usual dishes are the oft requested tuna tartare, guacamole, bruschetta, fried oysters; many repeat appearances for those.
I recently re-worked a Jacques Pepin original of sauteed asparagus/shallots (sensational and very simple dish). I kept the asparagus and shallots, but added shiitake mushrooms and champagne to fantastic effect (this side is pictured with the grilled chicken and parsnip puree).
On last week's snow day I slow cooked some pulled chicken which resulted in an excellent day after sandwich.
My travels through New Mexico also inspired a new breakfast sandwich that I will be submitting to the Bleacher Bar's sandwich contest as the All-Day Firecracker. Details on that for those that inquire.
Not pictured are the fantastic burgers I grilled last Thursday. First time I've used the grill for beef in over a year. Delicious.
And finally last night was grilled swordfish (unsustainable but delicious and I was not present when it was purchased) and panko crusted haddock loin cooked in lemon/white wine.
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