Smoked lobster, toasted red acorns and squash egg rolls with caramelized wild apple sauce, goat cheese whipped potato, country ham and chicken of the woods saute, and apple cider reduction.
Last week I set out to re-create an upscale version of improvisational family
woodstove cooking with my students by utilizing smoked lobster tail.
The results were absolutly amazing, but entirely different than what I had reciped
prior in my home kitchen, which was every bit as marvelous as it sounded, but what happened with my students was entirely different...someone had brought cider, we all started cooking...
The result is pictured and described above. I was amazed by its natural beauty. It ended up looking like the mountains right now. Kind of...
Check out this video to watch me roll some won ton:
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