OK, time to post a journal entry... can't just linger about lurking ad nauseum. The following is a series of menu additions I created for the restaurant where I cook. We had a competition for April 1st menu changes, and I scored a gift certificate for dinner for two at the restaurant. So, without further ado...
Capybara on a Culinary Sojourn through South America
Succulent capybara shanks stuffed with api morado barbecued charque de cuis from the Andean guinea pig, slowly braised in savory fermented llamas milk in centuries old Incan earthenware vessels. Served on a nest of Peruvian purple potato gnocchi with pygmy marmoset truffle shavings, drizzled with a tangy and piquant tamarind pisco vinaigrette, and garnished with exotic Bolivian blood mango slices. Enjoy this traditional Venezuelan Lenten time dish to make a memorable April Fools Day.
Jonathan Swift's Irish Stew
This classic preparation of the other other white meat is sure to delight the palate with flavors that propose nothing modest. Tender morsels of milk-fed Irish yearlings slow cooked in their own juices, hearty Dublin potatoes, sweet parsnips, earthy County Clare barley, and Galway Bay sea salt create a taste sensation you cant shake a shillelagh at. Paired with Irish soda bread and whiskey flambed baby sweetbreads, this bracing dish will have you forgetting about St. Patricks Day and rejoicing in April Fools Day.
Fricassee Fou
Youll be raving about our newest addition to the Janos menu. Tantalizing bovine spongiform encephaloriffic beef brains from prime British cattle stewed in an absinthe and laudanum gravy abound with flavor when paired with psilocibe semilanceata mushrooms and Guatemalan insanity peppers. This mind-blowing fricasse finds its perfect foil with our ergot bread salad dressed with DeQuincey sauce extracted from the finest Afghan poppies. Youd be an April Fool not to try it.
Arctic Springtime Terrine from the Tundra
The spring thaw allows us to bring you the bounty of the great white North. This sumptuous and hearty terrine consists of polar bear liver pt, mousseline of baby fur seal tongue, and seared moose knuckles. Completing the terrine are a robust Inuit ice turnip pure and Chukchi mushroom duxelles. The terrine is accompanied by hot walrus flipper soup in honor of the great Alaskan tradition of April Fools Day.
Big Block Brown Trout
Mouthwatering morsels from Motor City come to Janos when we simultaneously sear and smoke Lake Erie Brown Trout on the engine block of a 64 GTO. The mellifluous aromas and bold flavors of American engineering will have you purring like the motor of a classic pony car. Piston-mashed red potatoes and oil pan sauted baby carrots will kick it into high gear, and the radiator caramelized Amandine sauce is smoother than 10W-30. Dont miss the holiday special for April Fools Day.
Cottage Cheese
You know cottage cheese.
Harvest of the North Atlantic
Red-Haired Grizzled Clubfoot Kiltflipper fish, flown in to us fresh daily from the finest fishmongers of Fife, Scotland, is poached in a fumet of Goosenecked Bluetooth Pot Bellied Turbot and served with exotic Ocelot Spotted Carabiner Mussels. Served atop a bed of Irelands rustic McGillicutty-Sark Heirloom Potato boxty, and gratined with Swedish Husqvarnakninjrgenssgeirsdottir cheese, this dish is as delightful on the palate as its components are on the tongue. Market Price as of April Fools Day.
Poe Boy Sandwich
Hunger nevermore with this delectable feast of pit and pendulum roasted ravens breast paired with braised tell-tale beef heart and glazed with a tangy reduction of Amontillado. Served on black bread with a side of Pommes Annabel Lee. Ask your server about this April Fools Day special.
Green Eggs and Ham
You will like them with Dijon, you will like them with corn flan. You will like their piquant taste, you will like them with recado paste. You will like them with crpes Suzette, you will like them with beurre noisette. You will like them with hamachi, you will like them with Greta Scacchi. You will like them with fish fumet, you will like them with chocolate souffl. You will like them with feijoada, you will like them with chicken piccata. You will like them with tomatillo, you will like them with membrillo. You will like them with mignardises, wont you try them, wont you please? You will like them with toadstools, you will like them, April Fools!
More fun news on the culinary front. I just made my travel arrangements for Cannes, France for May. I'll be cooking at the American Pavilion for the Cannes Film Festival. I got to do this last year, and it was an amazing experience. I'm psyched about the opportunity to do it again. I hope I also get a chance to cook for Sharon Stone's big AIDS benefit dinner she does every year there. That would be hotter than two rats screwing in a wool sock. Anyhow, enough journaling for tonight. TTFN.
Capybara on a Culinary Sojourn through South America
Succulent capybara shanks stuffed with api morado barbecued charque de cuis from the Andean guinea pig, slowly braised in savory fermented llamas milk in centuries old Incan earthenware vessels. Served on a nest of Peruvian purple potato gnocchi with pygmy marmoset truffle shavings, drizzled with a tangy and piquant tamarind pisco vinaigrette, and garnished with exotic Bolivian blood mango slices. Enjoy this traditional Venezuelan Lenten time dish to make a memorable April Fools Day.
Jonathan Swift's Irish Stew
This classic preparation of the other other white meat is sure to delight the palate with flavors that propose nothing modest. Tender morsels of milk-fed Irish yearlings slow cooked in their own juices, hearty Dublin potatoes, sweet parsnips, earthy County Clare barley, and Galway Bay sea salt create a taste sensation you cant shake a shillelagh at. Paired with Irish soda bread and whiskey flambed baby sweetbreads, this bracing dish will have you forgetting about St. Patricks Day and rejoicing in April Fools Day.
Fricassee Fou
Youll be raving about our newest addition to the Janos menu. Tantalizing bovine spongiform encephaloriffic beef brains from prime British cattle stewed in an absinthe and laudanum gravy abound with flavor when paired with psilocibe semilanceata mushrooms and Guatemalan insanity peppers. This mind-blowing fricasse finds its perfect foil with our ergot bread salad dressed with DeQuincey sauce extracted from the finest Afghan poppies. Youd be an April Fool not to try it.
Arctic Springtime Terrine from the Tundra
The spring thaw allows us to bring you the bounty of the great white North. This sumptuous and hearty terrine consists of polar bear liver pt, mousseline of baby fur seal tongue, and seared moose knuckles. Completing the terrine are a robust Inuit ice turnip pure and Chukchi mushroom duxelles. The terrine is accompanied by hot walrus flipper soup in honor of the great Alaskan tradition of April Fools Day.
Big Block Brown Trout
Mouthwatering morsels from Motor City come to Janos when we simultaneously sear and smoke Lake Erie Brown Trout on the engine block of a 64 GTO. The mellifluous aromas and bold flavors of American engineering will have you purring like the motor of a classic pony car. Piston-mashed red potatoes and oil pan sauted baby carrots will kick it into high gear, and the radiator caramelized Amandine sauce is smoother than 10W-30. Dont miss the holiday special for April Fools Day.
Cottage Cheese
You know cottage cheese.
Harvest of the North Atlantic
Red-Haired Grizzled Clubfoot Kiltflipper fish, flown in to us fresh daily from the finest fishmongers of Fife, Scotland, is poached in a fumet of Goosenecked Bluetooth Pot Bellied Turbot and served with exotic Ocelot Spotted Carabiner Mussels. Served atop a bed of Irelands rustic McGillicutty-Sark Heirloom Potato boxty, and gratined with Swedish Husqvarnakninjrgenssgeirsdottir cheese, this dish is as delightful on the palate as its components are on the tongue. Market Price as of April Fools Day.
Poe Boy Sandwich
Hunger nevermore with this delectable feast of pit and pendulum roasted ravens breast paired with braised tell-tale beef heart and glazed with a tangy reduction of Amontillado. Served on black bread with a side of Pommes Annabel Lee. Ask your server about this April Fools Day special.
Green Eggs and Ham
You will like them with Dijon, you will like them with corn flan. You will like their piquant taste, you will like them with recado paste. You will like them with crpes Suzette, you will like them with beurre noisette. You will like them with hamachi, you will like them with Greta Scacchi. You will like them with fish fumet, you will like them with chocolate souffl. You will like them with feijoada, you will like them with chicken piccata. You will like them with tomatillo, you will like them with membrillo. You will like them with mignardises, wont you try them, wont you please? You will like them with toadstools, you will like them, April Fools!
More fun news on the culinary front. I just made my travel arrangements for Cannes, France for May. I'll be cooking at the American Pavilion for the Cannes Film Festival. I got to do this last year, and it was an amazing experience. I'm psyched about the opportunity to do it again. I hope I also get a chance to cook for Sharon Stone's big AIDS benefit dinner she does every year there. That would be hotter than two rats screwing in a wool sock. Anyhow, enough journaling for tonight. TTFN.
I'd love to try your resturants trout - I have never had it prepared in a way I liked.
be well,
ph
The French Laundry Cookbook is the only cookbook that hasb ever made me say 'holy shit!'