Archive for July, 2009


Posted in Scallops with tags , , , on July 26, 2009 by Chris Amendola


I finally received my methocel,  so I did a special with it tonight. I made some ricotta cheese and mixed it with the methocel, then paired that with seared scallops, basil pesto, cherry tomatoes that were confit in evoo and olive brine and an olive powder. It was perfect for today, a nice lite dish on a hot day.


48 Hour Short Rib

Posted in 48 hour short rib with tags on July 20, 2009 by Chris Amendola

48 hour short rib

This is one of my favorites. It is so tender it melts in your mouth like butter. I learned this cooking method for short ribs from Sean Brock.  Ever since I tried it at McCrady’s,  I am now convinced this is the way a short rib should be. Unfortunately,  some of my guests don’t feel the same way. I have gotten a few complaints about it cause it is not what they are used to. I wish some people wouldn’t be so scared to step outside of the box and try something new.

Heirloom Tomatoes

Posted in Heirloom tomatoes with tags on July 7, 2009 by Chris Amendola

Heirloom Tomatoes

Its one of my favorite times of the year. We just got these really nice tomatoes in today from a local farmer. All they need is a little salt and they are good to eat, as is.

Sodium Acetate

Posted in sodium acetate with tags on July 6, 2009 by Chris Amendola

Sodium Acetate

I came across this video for this stuff called sodium acetate. I started doing some research on it and found the formula to make it. All it really is, is sodium bicarbonate and white vinagar that you reduce down and it reforms crystals. It didnt work out at all how I was hoping, so I am going to have to do more research and figure this one out.

Duck Liver

Posted in Almonds, fruit, Pate with tags , , on July 6, 2009 by Chris Amendola

Duck Liver Pate

I had some duck liver pate left over from a special event we did, so I ran it as a special tonight. This is duck liver pate with compressed apples, toasted almonds and a spiced apple butter. I know its not even close to being the right season for it but we were running a little short on produce today.

Fizzy Sugar

Posted in sugar with tags on July 4, 2009 by Chris Amendola

Fizzy Sugar

For my fizzy sugar I used an idea that I read on Chris Windus’s blog. He made what would be the equivalent of Alka Seltzer.

I was trying to figure out a way to harvest the reaction between baking soda and citric acid and that’s when I thought I would put it in sugar. It worked out great. When you put it in your mouth it starts to fizz.

So now I am going to figure out a way I could use this for drinks at my bar or possibly with a savory dish.