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Chief Culinary Officer/ Chef Partner Honeybrains
Chicken Livers. Despite the sour faces some people may make about
this underrated item, it is indeed the secret ingredient to many
delectable dishes and sauces. With foie gras being so popular, you
would expect that many diners would be more apt to finding the same
love towards chicken livers. Sadly, this isn't the case. The
experienced diner will be the first one to order a chicken liver pate
if it is on the menu, while most will veer clearly away from this
seemingly unapproachable item. In my "dirty" bolognaise, I use equal
parts of chopped Chicken Livers to Ground Lamb and Veal. It adds a
richness and depth to the dish, that can not be equaled if you were to
just use various ground meats. The savory and earthy flavors the
livers impart as well as the creamy texture, are attributes any great
chef would be happy to fit into their menu when appropriate.
Asian food master
Love that you're giving props to the chicken liver. Looks like an awesome dish!
over 1 year ago
Aspiring chef, food blogger
Your description certainly does the photo justice - this looks like a really interesting bolognaise that I'd love to try
Current wine rep for Savio Soares Selections and bartender at Sweet Chick Ludlow. Past lives include The Modern, Craft and Raines Law Room.
That sounds delicious!
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Executive Chef at Spice Market
We are working with Hawthorn Berry. We made an apple compote with cardamom and cinnamon and piped it into cinnamon meringues with a piece of berry on the side which gives the flavor of apple skin so all together it tastes like your eating a sweet honey crisp apple with the skin on.
When life gives you limes, just add tequila
Wow does this look amazing! What a great sounding combination of ingredients.
Will have to stop by to check this out, nice work!
Any time's a good time for a margarita
This looks awesome, and beautiful photo too!
Moved to San Francisco, doing Istanbul-themed pop-ups every week with my wife at www.feastly.com/lauraandsayat
Incredible! Hawthorn berries are commonly enjoyed in their native Caucasus from Iran to Georgia to Turkey. One of the original sherbets of the Ottoman Palace was infused with Hawtorn Berries. The fruit is going through a revival right now but it had been forgotten for a long time.
Pastry Chef, Entrepenuer, Positivity
It looks and sounds awesome :) yum!
New York City
Executive Chef Hudson Garden Grill; SCG
Right now at the restaurant, I am currently working with fresh wasabi root. I love using this ingredient for raw preparations, as it gives seafood a clean-unique bite. The root is expensive, but a little goes a long way.
Posted is a picture of my cucumber wrapped tuna tartar with fresh wasabi root. The heat from the wasabi blends well with the fresh tuna, sweet mango and boldness of the ketjup manis.
Midwest girl, love to cook and dine out in NYC!
That looks as beautiful as it does delicious!
Born in Hong Kong, Instagramaholic
That is truly a work of art! I would almost be hesitant to take my first bite into that... almost :)
Lovely! May I ask where you source the wasabi root from?
Executive Chef at Gradisca Restaurant
Fabbri company gave me some amarena cherries and asked for a dish. My mind went straight back to my childhood where I was addicted to a creamy lollipop gelato, covered with chocolate and hazelnut crumble and filled with amarena compote. Here I come, combining sweet and savory and served as an entrée with the look of a gelato, a roasted venison in spicy dark chocolate sauce and hazelnut crumbled grain, amarena compote and celeriac puree.
Private chef specializing in Italian, French
Oh wow that is amazing. I love the combination of ingredients!
If you like it then you shoulda put sriracha on it
Loved hearing about the inspiration for this, thanks Enzo!
Writer, culinary adventurer, originally from North Carolina
Looks as beautiful as I'm sure it tastes!
Executive Chef at Little Prince Bistro
Right now we are using black sesame paste that i found in a Japanese market to make a pastry curd out of. Once we add sugar the paste it looks and taste just like peanut butter which we thought would be interesting to add to concord grapes for a fall dessert. We just made a riff on a peanut butter and jelly sandwich.
Cheap eats to fine dining and everything in between
This is so awesome! Such a cool take on the PB & J!
Journalist, aspiring food critic, amateur cook
What interesting ingredients in this I'd love to try :)
Chef de Cuisine, Partner at Rucola
Love black sesame, and am totally sure that tastes incredible. Nicely done!
Sous Chef at Inatteso Pizzabar Casano
We try to keep everything as fresh and simple with as much soul as possible. During the fall one of our favorites is Treviso. I don't see that many people using it although it's incredibly versatile. We use it raw along side citrus and cheese, folded into soups and risotto as an herb element, grilled, roasted, smoked. One of our recent dishes featured it marinated in balsamic and black pepper then charred to cut the fatty roast suckling pig and creamy polenta it was accompanying.
Mother first, chef second
love the descritpion! this sounds like something I'd love to try
Taking life one delicious bite at a time
Great work with this, love how you guys are using it
Sounds wonderful hope you guys still have this available in the fall!
Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks
Love charred treviso. Yum!
So Im late contributing and also mentioning something that's been around for awhile but whatever, its delicious! Black Garlic. I get whole pigs, butcher them to make porchetta, and slather it with a black garlic bagna cauda. We make the black garlic here, and puree it with fresh, blanched garlic, anchovies and olive oil. So yeah, black garlic bagna cauda. (Its all under that salad, I promise)
That looks SO good! I love the combination of ingredients, and beautifully plated as well!
Those are some impressive butchering skills! This looks like some delish porchetta.
Craft beers and cooking are my passions
I am often trying to find places around the city that sell black garlic. It looks like you've put it to wonderful use, this looks delicious!
Executive Chef at Junoon
Owner Devil's Larder Bitters
At the moment I'm all about kalonji seed. I've always loved kalonji for it's earthy, bitter flavor but, I've recently been introduced to kalonji oil while in the Middle East and was floored by it. Kalonji, also known as black onion seed, black cumin or nigella seed is from the Love in a Mist bush that has been cultivated for it's medicinal properties since ancient times in Turkey and Egypt. There are very few ayurvedic herbs which are as important as Kalonji, possessing more than 100 medicinal components. Medically, kalonji is used as an antiseptic and beneficial for many diseases like blood sugar, hypertension, diabetes, asthma, arthritis, boosts the immune system, etc... The plant is given even more importance in the Middle East as the Prophet Hazrat Muhammad has said that "Kalonji is the remedy for all diseases except death".
At Junoon we use it in a great deal of curries and pickle making because it's pleasantly bitter, slightly pungent in flavor and has an aroma similar to oregano. Since medicinally kalonji is ingested with honey or milk a great deal of the time we make a kalonji honey ice cream. Because of it's herbaceous aroma and mildly pungent flavor it's a natural pairing with lamb and goat. We have been developing a stone grilled lamb with a kalonji onion reduction and kalonji oil powder.
And bonus points, it helps with constipation, hair loss and skin care. Sadly, nothing about hangovers.
Coffee addict and proud
Very cool! Are you willing / able to say where you source the kalonji seed from? :)
Wine lover, world traveler
I showed this to my wife, we're very excited to look out for Kalonji! Helpful to hear about how you're using it at Junoon.
In Armenian cuisine, we use it extensively in baked goods (e.g. choereg) and cheeses (string cheese, feta). Often as a finishing spice and not cooked. It's always great fun to see the overlap of Middle Eastern and Persian cuisine and Indian cuisine.
In NYC Kalustyans is a safe bet or ordering online is a breeze.
I can imagine how good kalonji and feta would be. Thank you for that. What are your recommendations fro Armenian restaurants?
Culinary Director at BR Guest
We are getting a true Wild Belon direct from Maine, and what's truly unique is that we're getting it 24 hours out of the waters. We are serving them in all the BR Guest seafood concepts. From roasting them to serving with a Honey Crisp wasabi granite.
Incredible that they're so fresh. I'm stopping by!
Line cook at White Street
We use Mae Ploy sweet chili sauce in the dressing for a pea tendril and calamari salad. On it's own, Mae Ploy excels as a dipping sauce for fried foods. It has the clinging viscosity and sweetness of honey, but the specks of garlic and pickled chili suspended within suit it for savory applications. It's used often during family meal: tossed with crispy quartered Brussels sprouts or glazing beef or pork.
'clinging viscosity and sweetness of honey'...loved that!
NYC bartender & specialty cocktail creationist
Awesome! Loved your description of this dish!
DINE WITH THE INSIDERS
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