. . .is a very minor variation on the Gordon Ramsay recipe for tandoori halibut I wrote about last week. Really, all I’m doing is changing the halibut to salmon. Not very inspiring perhaps, but it’s tasty. I needed something easy and familiar this week because on Friday I’m cooking a 6 course dinner for my in-laws who are coming down for a visit.
So that’ll be dinner tomorrow and Thursday night.
The dinner on Friday you ask? It’s a few things I’ve done recently plus a few I haven’t:
- Watermelon with 3 garnishes, Maldon sea salt, balsamic reduction (made that for the veg meal about a month ago)
- Blistered corn soup, popcorn and tomato powder
- Eggplant ravioli, tomato emulsion, olive, chive (again from the veggie meal, but you’re probably wondering where the hell the meat is by now?)
- Shrimp and grits, bacon, mushrooms, corn, shrimp emulsion. Look familiar to anyone? I did this with Dean. Hopefully my supply of shrimp shells comes through for me – I’ll find out tomorrow.
- Braised short rib, smoked eggplant, sweet potato, red onion marmalade, rosemary (this one is totally new, never made it, never eaten it. I’ll reduce the braising liquid with a good dose of rosemary to create the sauce. The eggplant will be a puree – I’m going to peel and slice the eggplant, then smoke it and if necessary finish by roasting before I put it in a blender and finally through a strainer. The sweet potato is going to be fried, much thinner and wider than fries, so hopefully they curl a little and are super crunchy. I’ll season with Maldon and a little rosemary).
- Peach crepes, orange and cardamom ice cream, caramel sauce
I think it all sounds pretty tasty but I’m most looking forward to making the short rib dish, if only because it’s totally my own.