Travelers Culinary Adventure. Castle Rock for a Ruben
Travel to Castle Rock to find Courtyard Social a delightful find.
Author: Chef Francis Xavier
Start of Summer, meeting of friends and the Awesome Crawfish Boil.
Start of summer and the much anticipated crawfish boil:
As the days grow longer and the suns warmth intensifies, the arrival of summertime is eagerly anticipated. One of the invites we look forward to is the gathering of friends at the Crawfish boil. all the neighbors gather an bring something for the buffet. Gathered under the clear blue skis, the table set.
The pour is spectacular. The boil has perfectly cooked potatoes, sausage, corn an crawfish. During this yeas festivities – i had coached on how to approach eating crawfish as it seemed to be a bit of a dilemma for a few guests..
So how to eat crawfish?
Humorous Culinary Postcard.
receiving a humorous culinary postcard is a delightful treat, akin to enjoying a classic bad dad joke. the post card received from Brandon featuring a cake that had quite an adventure in the kitchen. The cake and the oven did not get along, but at […]
Culinary Postcards
Receiving culinary postcards from friends is a unique and heartwarming experience. Each postcard, adorned with images of beautifully crafted dishes, tells the story of shared experiences. I received such a post card from Brandon. The post card features pictures the assembly of a Hummingbird Cake, […]
Garden – More lists from the Chef’s Notebook.
Discovering more culinary notes. These list appear to be more brainstorming ideas and track fish ideas. Being close to the coastal local source the notes from chef is a continued reflection of the vision and the Gardens Culinary identity.
From the library 
Notes from the Garden
- Wild caught Rex Sole with Salmon Mousse and asparagus spears
- Baked Sea Bass with Creole Sauce
- Poached Pike with Horseradish and Dill sauce, Julienne Carrot and Leek Garnish
- Broiled Red Snapper, Fennel and Green Peppercorn
- Grilled Tuna with Red, Yellow and caper Beurre Blanc
- Grilled Yellow Tail with Thyme and Raspberry Butter Sauce
- Barbequed Rd Shrimp warm cucumber with Dill, Tomato with stuffed fall squash, Stuffed with Brown Rice.
- Grilled Marinated red Snapper, Heavy Glazed Squash, tomato with puree turnip with wild rice
- Steamed Sea bass creole sauce, braised Belgian Endive and wild rice
- Orange steamed Sea bass served with Tomato Stuff with yams. Asparagus and Cauliflower
- Brochette of Fresh Tuna an Onion, Served on Saffron Rice with Fennel Cream Sauce, Baby Turnips and Broccoli.
Garden – Discovering lists from the Chef’s Notebook.
Discovering more culinary lists and menus. these are tracking fish ideas reflecting chefs vision and the Gardens culinary identity. By examining the list one can understand the creative interplay of ingredients, the balance of flavors and the cultural influence. the Menu’s items hint at the […]
Menu from Augusta
An old menu found is a treasure. whether it is for research, nostalgia or restoration reading the old menu is rewarding. The menu is not going into the detail of the recipes but a collection of ideas and flavors. the time line is important as […]
Notes from the Garden –
Garden Notes during the changing seasons is a delightful journey. Spring transitions into summer, tender greens yield to heartier vegetables. when it comes to cooking what’s on hand fosters resourcefulness and improvised delicious meals.
Tofu and Sprout Sandwich
notes from the garden Pavillion
Ingredients
- 1 Large Whole Wheat Hamburger Bun
- 1/4 cup Shredded Lettuce
- 4 0z Tofu
- 1/4 cup Alfafa Sprouts
- 2 Tomato Slices
- 2 Green Bell Pepper Slices
- 2 Tbsp Mustard Chili Sauce
- 1 Bunch of Radish Sprouts small
Chili Sauce
- 1 Tbsp Flour
- 1 Tbsp Dry Mustard
- 1/4 tea Salt
- 1 Pinch Cayenne two finger pinch
- 3 Tbsp Vinegar
- 2 Tbsp Chili Sauce
- 1 Tbsp pimento
- 1 Tbsp Horse Radish
- 2 egg yolks
Instructions
- Assemble the Sand:cut the bun Horizontally into three slices, Toast under the broiler until golden brown. Start with the bottom peice and spread on the chilli sauce. add the shredded lettuce and sauted Tofu. Second slice add Chili sauce, sliced tomato, green bell pepper rings, and sprouts.Serve.
Preparation for the Mustard Chili Sauce
- in a small pan combine the flour and dry mustard salt and cayenne. Blend with milk and bring to a soft boil. stir in the two egg yolk and simmer. Cover and cool. add the vinegar and chili sauce. stri in the chopped shallots, pimento and horseradish.Cover, Chill, Makes on cup.
Irish Soda Bread
What’s the deal with Soda Bread during the festivities? What a surprise and delight to find that bread has decided to take a spontaneous vacation to also enjoy the festivities. How thoughtful to leave us here, bewildered and wondering how we’ll manage. Well .. off […]