Back to Reality

Hello, Readers!  First of all, thank you for taking the time out of your very valuable lives to read these various rants and raves of mine--I certainly appreciate you all!

Now.  Back to Reality...

I've managed to lock myself away into a cave for the last several months which was a great joy, a gift of the most immense magnitude and an abundant learning experience for me.

I'm a bird by nature, but I know turtles now.

I'm back.  I've recently rediscovered books, recipes and learning which I had been neglecting for things I somehow considered more important.  Thanks to an amazing support network and a bright and informative Universe around me I am beginning to take some giant steps forward into a marvelous future.

One day at a time.

Pastry.  The sweet side was always intriguing to me, although I rarely gave it enough attention to merit much result aside from the occasional experimental mishap or obligatory menu dessert.  Thanks to inspiration from a former associate and friend, Chris Leung (itssodericious.blogspot.com), I've been delving into the pastry files and testing some new stuff.  The Michael Laikonis recipe files recently released on michaellaiskonis.typepad.com (Notes from the Kitchen) have provided me an incredible foundation to begin exploring the world of 'Dolce' as I should have years ago.

brown butter poundcake, passionfruit curd, port and mascarpone (those are 'sambuca' microgreens...yum!)

I am excitedly prancing about the kitchen now with an ink-stained fistful of printed pages, c-fold napkins and protracted plans of epic proportion, eager to find a moment for a new experiment.  And am attending to my priorities as all responsible chefs should...balance, you know?

I seem to love blogging as well.  It has become quite therapeutic for me and I'm sure it will lead to a healthy addiction to writing in general.  Those who know me well will easily fall for that one :)

Pasta.  Although I've not seen this one really explode yet, I feel some carbon fusion building that may supernova under the right circumstances.  I feel that my current circumstances are ripe for this type of movement as I am in the tutelage of a masterful Italian craftsman who seems constantly inspired to reach new limits in culinary artistry.  Thank you all and enjoy.

tonarelli, jonah crab, uni, porcini and shiso

The Kitchen of Comfort II

What could be more comforting than roses made of butter?

Sometimes comfort is hard to come by.  I've been rolling with some uncomfortable circumstances lately and haven't found anything that would qualify as "comfort food".  Except music.  There is a thickness that comes with music into a space and occupies it somehow in a similar way to light filling a dark room.  Like people, songs are all different inherently.  Like people some songs enter a space and immediately put a smile on someone's face.  Some songs sparkle.  Some songs change when you hear them over time, under different circumstances, through the muffled sound of rain falling on a concrete patio outside a screen door, or in the silent safety of the illusion with which we panel our interior lives.  Sometimes.  Sometimes you find a song that you can just count on every time.  These songs are rare.  So are these people.

So.  Comfort food and the Theatre of Comfort Dinner Series...

The South makes many people feel like home!

I've drummed up ideas from my own feeble headed memories of growing up in the Southern United States and from talking to a few people here and there.  I would like suggestions as well.  Let me know what else I can incorporate to diversify this (heavily Texan) 'Dirty South' tasting menu for our first event...I know y'all have ideas 'cause y'all loves to eat!  Thank you and enjoy!

The Theatre of Comfort : Act I  "The Dirty South"

Scene I

Corn 'n Crab "Li'l Debbie" vs. Mac 'n Cheese "Poppers"

Scene II

NOLA's Fried Gulf Oysters and Krystal Hot Sauce

Scene III

"Border Town" Ssrimp 'n Grits

(Blue Corn Hominy Grits, Gulf White Shrimp & Chorizo)

INTERMISSION

CHICKEN FRIED STEAK TARTARE

(Your mouth won't believe it either)

Scene IV

Hill Country Jackalope with Taters 'n Greens

(Deep fried rabbit confit, mashed potatoes, mustard greens)

Scene V

BBQ by the Pound...How else would y'all serve it?

(Malta glazed smoked brisket, Lamb spareribs, Pork slider)

Scene VI

Buttermilk Biscuits & Homemade Jam

FIN

Chess Pie and Satsuma Oranges