Replies to This Discussion

Permalink Reply by Fred Noinaj on December 1, 2010 at 12:21pm

focusing on sauces:

-Sage Robert over a breaded pork cutlet w/ white wine and Gruyere fondue over boiled potatoes.
-Basic marinara w/ Italian sausage over penne
-Hollandaise (Eggs Benedict)
-Bernaise over blanched asparagus

Permalink Reply by Fred Noinaj on December 1, 2010 at 12:24pm

Veg:

1 - Haricot Vert a la Provencale
2 - Roasted root veggies with apple cider, cayenne glaze
3 - Ratatouille
4 - Grilled Veggies w/ Romesco sauce, drizzled with a balsamic reduction
5 - Pan seared salmon over rice pilaf w/ Corn Maque Chiox and an Ancho chili puree

Starches

-"Ultimate" Potato Gratin w/ Cayenne, dill, onion infused sour cream.
-German style Potato Salad w/ lemon juice and zest.
-H.O.B. Special - Grecian Chicken w/ Penne.

Permalink Reply by Fred Noinaj on December 1, 2010 at 12:29pm

Grain and pasta:

-Panang beef with simmered rice.
-Wild Mushroom and saffron Risotto
-Couscous Salad with red wine vinegar, shallot, and cracked peppercorn vinaigrette
-Spanish rice w/ saffron
-Spinach and mushroom Ravioli.

Beef:

-Garlic, rosemary and thyme encrusted New York Strip Loin. Served with sauteed spinach and mushrooms and melted leek whipped potatoes. Garnished with spinach crisps, shaved, battered shallot rings, and deep fried cilantro.
-Churrascu con Chimichurri(marinaded flank steak w/ Chimichurri sauce) served w/ green onion rice pilaf, cilantro lime rice, marinaded and grilled squash, zucchini, roasted red bell peppers, grilled onions, sauteed scallions, and topped with chimichuri sauce and a tomato crisp.


-Pulled pork sandwich with pickled red onion, coleslaw, and bread pudding.

Permalink Reply by Fred Noinaj on December 13, 2010 at 4:52am

Classic Osso bucco with fried polenta

 

Grilled rack of lamb with a pomegranate molasses and orange glaze served on top of potato gnocchi that I made from scratch which was pan fried with pancetta, garlic, chives and sliced portabella mushrooms.

 

Hickory smoked duck breast on top of an orange slice, red potato and apple salad, and mixed greens(greens were tossed in a balsamic and sesame oil vinaigrette). 
Sauces - Fig and port wine reduction and an orange gastrique. 

 

Pork bell and sage pizza.

 

-raw oysters on the half shell

-fried calamari dredged in garlic cornmeal

-shrimp scampi

-cocktail shrimp

-mussels w/ white wine, garlic, and shallots

Permalink Reply by JR Clark on December 14, 2010 at 1:36am

That's some amazing looking food! I did a little vegan baking blogging for a while--got sidetracked this summer, but maybe I'll get back to it now that the days are so short. Thanks for sharing!

Permalink Reply by Fred Noinaj on December 16, 2010 at 12:12pm

Broiled bottom round+Seared Broccoli+Fried Potato Gnocchi (cooked in bacon fat.)

+Balsamic and peppercorn reduction+Blistered orange grape tomatoes

Permalink Reply by Fred Noinaj on December 16, 2010 at 12:25pm

Fried Salmon skin+Sweet Miso glazed Atlantic salmon+Garlic and scallion rice pilaf+cucumbers marinaded in rice wine vinegar

 

Red snapper

Permalink Reply by Fred Noinaj on December 16, 2010 at 6:48pm

haha, I eat it all!

H3N3 said:

Some of the food posted in this thread looks real!

 

Please tell me someone gets to eat them after they're photographed?

Permalink Reply by Eduardo on December 16, 2010 at 8:33pm

What restaurant you work at? I'll like to check it out.

Fred Noinaj said:

haha, I eat it all!

H3N3 said:

Some of the food posted in this thread looks real!

 

Please tell me someone gets to eat them after they're photographed?

Permalink Reply by Fred Noinaj on January 15, 2011 at 10:36am

(Breakfast)Poutine - Fries, dill cheddar cheese curds, hickory smoked pork belly, caramelized onions, fried egg... Gravy on the side.

Permalink Reply by Fred Noinaj on February 21, 2011 at 5:04pm

So the past 3 days I spent(46 hours) inside Alinea's Kitchen. Alinea is not only Chicago's best restaurant, but the best restaurant in N.America and also rated #7 in the world.

 

I worked the rabbit station right next to culinary mastermind, Grant Achatz, who plated the course after I finished it.

 

Rabbit a la Alinea(1 of the 20+ courses)
(i'm probably listing it wrong...)

Layer 1: parfait- apple cream, gelatin, fried sage, fried then dehydrated spaghetti squash, shredded dehydrated rabbit belly, dehydrated butternut squash strip.

Layer 2: rabbit rillet, blood sausage, mushrooms, 3 sauces(which I never figured out, but they are amazing). topped with micro sage, and a spice mix I grounded by hand.

Layer 3: rabbit consommé(mmmmmmm), bouquet of cinnamon, sage and thyme.

Permalink Reply by Fred Noinaj on March 21, 2011 at 4:45pm

MMMM! that looks great! I was in Oahu around 2006 and I just wasn't in the know about where to go to get good food. 

Niki E said:

For our daughters' wedding in O'ahu, we ate very well of the bounty of the sea, tropical fruits and Asian delicacies.