What a hit this was this week in our Gahanna location.
From top to bottom:
Lobster poached in a buere Monte, (basically 1 Tbs of water to a pound of butter slowly heated until butter melts, whisk continually and don't let the butter get above 190 degrees) poached lobster at 185 for 8 to 10 minutes until cooked through.
Below that is a shrimp scampi ravioli. Then I took a 1/2 cup measuring cup and cut a circle out of a won ton wrapper and fried it till crispy, about 15 seconds a side. Below that is a mushroom risotto cake that I pan seared till crispy on both sides. Then on bottom was a sweet pea purree of sauteed shallot garlic cream salt and pepper then purreed it in a food processor.
Lastly I topped the whole thing with a champaign butter. I reduced a whole bottle of sparkling wine down to a third and added it to 3 lb of butter. Not has hard as it sounds.
From top to bottom:
Lobster poached in a buere Monte, (basically 1 Tbs of water to a pound of butter slowly heated until butter melts, whisk continually and don't let the butter get above 190 degrees) poached lobster at 185 for 8 to 10 minutes until cooked through.
Below that is a shrimp scampi ravioli. Then I took a 1/2 cup measuring cup and cut a circle out of a won ton wrapper and fried it till crispy, about 15 seconds a side. Below that is a mushroom risotto cake that I pan seared till crispy on both sides. Then on bottom was a sweet pea purree of sauteed shallot garlic cream salt and pepper then purreed it in a food processor.
Lastly I topped the whole thing with a champaign butter. I reduced a whole bottle of sparkling wine down to a third and added it to 3 lb of butter. Not has hard as it sounds.
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