Just a quickie tonight. I finally managed to get my hands on some of Bill Wood’s (Wood ‘n’ Hart Farm) Lamb Shanks this weekend. So here’s what we did: (Excuse the poor photo quality. iPhones still don’t compare to a proper DSLR).
Kalamata Olive Braised Wood ‘n’ Hart Lamb Shank,
in it’s own jus
Grilled Lemon-Parsley Risotto
Grilled Spanish Onions
Gremolata
Balkan Yogurt
It was pretty well received.</understatement>
Last Saturday, we did something really special. I woke up that morning like it was Christmas morning, and Santa Claus (or in this case, Chris from GetAway Farm) was coming with something good. We had worked up quite a bit of stir in the restaurant for these specials, and had pre-sold 3 of them; one of those without even knowing what it was.
So, to get it out of the way now, here’s the menu we had kicking around in the kitchen as we got things ready.
Big F’n Steak for 2-> ($75)
- PigFish Bite (amuse)
- Tiger’s Milk Salad
- Pan Roasted 28oz. Getaway RIb Steak. Butter Confit Fingerling Potatoes, Bernaise Sauce, St. Amboise Oatmeal Stout Jus, Roasted Brussel Sprouts, Grilled Asparagus and Apple-Horseradish Salad
- Call Paramedics
Be warned, some very graphic images of large pieces of meat follow here.
Now then, we had to go with a three course dinner, since a steak like this takes about an hour to cook. And that’s rushing things.
Here it is. 28oz of the finest cow being raised in Nova Scotia, seasoned up and ready to go into the cast iron. Even before we start making the amuse, this steak has got to get cooking.
Steak. Pan. Browning.
Steak. Pan. Browning. Butter. Basting.
Really this is thing beyond words.
After this, it went into the oven to finish and we started making the rest of it.
First up, the PigFish Bite. A little, two-bite version of the PigFish on our menu. A slice of molé braised pork belly, fried up crispy on the outside, melting tender and fatty on the inside. A seared scallop, and a squirt of squash puree. There’s a lot of umami going on here, getting your taste buds geared up for what’s to come.
I would put a picture of the salad here, but we’ve all seen salad before. It’s green. This was a pretty tasty one though. Mixing the juices from making salt haddock, with a shot of tequila (a traditional way of serving tequila, with a shot of Tiger’s Milk as the chaser, that I learned about from Alfredo back at Ssäm Bar(traditionally, it’s ceviche juice, not salt fish. But when life gives you fish juice, you figure out some way to get drunk)), some garlic, ginger and cilantro, to make the dressing. Topped with some fish sauce roasted nuts. Again, lots of umami, but pleasantly tart to get you ready for what’s coming.
Steak, coming out of the oven. Just a little shy of done right now. Finish it with another dollop of butter and let it rest, while we get everything else together.
So, we start bringing everything together.
.
..
….
Wait for it….
The crowning glory of a plate full of really tasty stuff, cooked perfectly and with passion.
Now I want one.
