fried brussel sprouts
with citrus-herb aioli & pimenton dust

This is was my boss’ dish. It’s a great example of him as a seasoned cook. Every component of this dish is absolutely necessary to its success. It’s impressive in its simplicity.

We experimented with different degrees of ‘friedness’ and actually preferred the slightly burnt leaves.

(@palantir)

sous-vide california halibut
with butternut squash puree, brussel leaves, bull’s blood, lobster demi

I kept this dish simple, but it turned out to be really good.

@palantir

surf & turf
slow-cooked rib-eye, salt-roasted lobster, celery root puree, glace de foie, brussel leaves sauteed with bacon

Thanksgiving at my mom’s rarely ever involves turkey—we like our beef. This cut of ribeye was about 3 inches thick, bone-in. A good technique to cooking a piece of meat this large is to roast it in an oven preheated to 200 degrees F, stick a thermometer in the center of the meat, and pull it out when it reaches 125 internal temp. Let the meat rest and don’t poke or prod it—just leave it alone for 20 minutes. The steak pictured above is actually fully cooked, but it looks raw because it’d been cooked so gently.

Meanwhile, heat up a cast iron pan. When the pan gets hot (about the same time you should allow the steak to rest), coat the pan with oil and drop the steak in. Don’t forget to season it heavily with salt and pepper, this helps with the sear. After 2 minutes, flip the steak and sear for another 2 minutes. You can cut into the steak immediately now, since you’d let it rest for 20 minutes prior.

For the brussel sprouts, I hulled the outer leaves and sauteed them with butter and bacon. In the end, this turned out to be one hell of a surf and turf dish as there are about 5 animals on this plate alone: steak - cow, poached egg - chicken, lobster - er…lobster, bacon - pig, foie gras sauce - duck.