Specials for the Week, 2/10

Here are the specials dishes from my restaurant this week, Wednesday-Friday.

For the App,
Scallop and Cauliflower Au Gratin in a Ricotta Cream Sauce with Thin Breadsticks.

Method: Make a simple cream sauce and add in Ricotta cheese. Blanch cauliflower, and saute chopped scallops. Mix all together in cream sauce and put in cast iron crock, bake with buttered bread crumbs. Shit, this is making me hungry.

Thoughts: The dish looked good, and one of our regulars raved over it. Simple ingredients to make a rich creamy appetizer. A good winter dish and great pairing of flavors.

For the Fish,

Sea Bass Schnitzel with Parsley Spaetzle, Sauteed Spinach and Peppers, and a Horseradish Cream Sauce

Method: Slice portioned Sea Bass into two even portions, lightly pound into thin pieces, and bread with Panko. Deep fry till golden brown, and finish fish cookery in oven. Saute speatzle in butter, toss with parsley. Saute Spinach and peppers in hot oil till done. For sauce, reduce white wine, add heavy cream and raw grated horseradish. Season, to taste, and thicken as needed.

Thoughts: This dish plated really well and I sold a shit load. It was also an easy preparation. The sauce was really tasty, and overall, the play on classic German dishes was fun and worked!


And, the Meat!
Crispy Fried Veal Strips, with Gorgonzola Mac N Cheese, and Grilled Asparagus

Method: Cook off elbow macaroni, and make a basic cream sauce. Add Gorgonzola to the cream sauce and mix with mac. Pound out veal cutlets very thin and julienne the raw meat. Toss with seasoned flour, and deep fry. Coat asparagus with olive oil, and season with S&P. Grill till done. You can also blanch them first and reserve if needed.

Thoughts: This was another good looking plate. I made an X, so to speak, with a diagonal portion of mac 'n cheese on top of a row of asparagus. The dish would've plated well in a bowl also, but we are cheap bastards with shitty plates! Gorgonzola cream sauce makes me cream in my panties.