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Food porn for y'all...

Rajin_Cajun

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Bored and can't sleep do I figured I'd post some pictures of stuff I've done at work. I'm a sous chef at a steakhouse. Nothing too fancy. The clientele that go there wouldn't understand some of the stuff I like to do.


Tuna two ways... Seared tuna steak over julienne veggies and tuna tar-tar on the side.


Seared sea scallops over a Cajun pearl couscous topped with a sweet potato haystack and drizzled with a citrus buerre blanc.


Pan seared duck breast over a bed of sweet potato mash served with haricot verts, grilled heirloom carrots and drizzled with an Abita rootbeer reduction.


Cajun Ribeye.... Grilled ribeye topped with crawfish étouffée, jumbo lump crab, and served with brioche bread.
 

Rajin_Cajun

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Smoked salmon tar-tar with cucumber and dill sour cream.


Salmon medallion with asparagus, sweet pea purée, and jumbo shrimp.


Tenderloin bruschetta


Seared duck served with asparagus, wild rice blend tossed with franjelico and golden raisins. Drizzled with a port wine reduction.
 

Knight9

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Good lord those look amazing.

Is it EVER practical for someone to make seared ahi, salmon tar-tar or steak tar-tar at home? What guidelines need to be followed as far as safety and quality/handling.
 

Rajin_Cajun

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Good lord those look amazing.

Is it EVER practical for someone to make seared ahi, salmon tar-tar or steak tar-tar at home? What guidelines need to be followed as far as safety and quality/handling.
You'll want to get AAA Sashimi grade fish for tartare. You want the freshest fish possible. Tuna is not cheap either. You an expect to pay around $18 per pound for quality tuna.
 

Pharm_Fed

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Beautiful dishes. I make good food but struggle with presentation. Any pointers or tricks?
 

Rajin_Cajun

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I'm not too good at working the plate myself. The stuff I posted is pretty basic as far as today's culinary standards are concerned. I can't really give any great advice on that as I just pick stuff up from others as I go along.

There is a book called "Working the Plate" I believe. It supposed to give you good insight on garnishing and setting up plate presentations. I never looked in to it but you can find it on Amazon I believe.
 

BigChef

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Plate presentation is pretty easy. fine dining and A La Carte is mostly centered in the plate and stack accompanied with sauce around the plate. It's all about using your imagination. Really not that hard to do from a Chef point of view.
 

Rajin_Cajun

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Plate presentation is pretty easy. fine dining and A La Carte is mostly centered in the plate and stack accompanied with sauce around the plate. It's all about using your imagination. Really not that hard to do from a Chef point of view.
^^^ This sums it up.



I have never had any formal training and have only been cooking for about 6 years and only serious about it for the last 2 years. I have only recently had the opportunity to work under an established and talented chef so that I can learn and get my skills where they need to be for the position that I'm currently in. I moved up fast. Almost too fast for my own good.
 

BigChef

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^^^ This sums it up.



I have never had any formal training and have only been cooking for about 6 years and only serious about it for the last 2 years. I have only recently had the opportunity to work under an established and talented chef so that I can learn and get my skills where they need to be for the position that I'm currently in. I moved up fast. Almost too fast for my own good.
Awesome man. I have done 4 years training in French cookery. Cooking originally comes from France. My opinion is, French, Italian and Asian cooking is probably the best in the world and cant go past these 3. Once I have completed 4 years apprenticeship, I have worked at Hayman Island 5 star resort (Hayman Island | Great Barrier Reef Australia),
5 star hotels in Sydney and some fine dining restaurants, and Clubs. Been a Chef for over 24 years. Cooking is always my passion. I am Chef Manager now and loving it.
 

BigChef

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By the way your plate presentation looks good. That fish presentation looks a bit dried, need some sauce for that to glazed it up. Lemon Myrtle Hollandaise might do the trick :) I know I am picky with plate presentation.
;)
 

Rajin_Cajun

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Thanks for the tip!

And just so everyone knows, the pics have been filtered using my Instagram app on my iPhone. The colors aren't nearly as rich and vibrant as they look in the pictures that I posted. On some of the dishes, the proteins look more cook that what they actually were. The scallops were medium and so was the tuna steak.

P.s

I just broke down some fresh tuna tonight and will be making some more tartare. I'll post a pic and ill even spec it out for y'all so you guys can make it at home.
 

j4ever

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when i started looking at this thread i was already hungry now im freaking starving,lol,good job bro
 

Pharm_Fed

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Plate presentation is pretty easy. fine dining and A La Carte is mostly centered in the plate and stack accompanied with sauce around the plate. It's all about using your imagination. Really not that hard to do from a Chef point of view.
I think part of the problem for me is having the tools and/or foods to make appealing garnish. ie. squeeze bottles, spiral cutter, various herbs, etc.

I am working on it though. Food is a passion for me too and I've just recently become more serious about it. Glad for anything I can learn from you guys. :)

edit* Don't want to troll RC's thread, but maybe I could post up some pics of some stuff I've made and get some critique?
 
Last edited:

9muscle9

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The steak dishes look awesome!

wish I could eat like that everyday, curse you student lifestyle!

:)
 

BOOMSHAKER

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You presented those dishes very well brother. Good job. :headbang:







We need some pics from BigChef now.............. :D
 

Rajin_Cajun

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Yea man y'all go ahead and post pics of stuff y'all have done. Big chef will shame me though bc he has been a chef for as long as I have been alive! Lol

Seriously though. He's been a chef for 24 years and I'm only 25.
 

sammy555

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All looks very good. I'd love to see some pics of some of big chefs meals in hear too. Not until after I've eaten though lol.

Sent from my GT-I9300 using Tapatalk 2
 
Last edited:

Rajin_Cajun

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Some tuna tartare I made today just playing around. Served with avocado, tomato, and a pickled cucumber salad.


Took the left over tartare and made these. They weren't for presentation but just for something to munch on that tasted good. Tuna tartare in a crispy wonton shell topped with a dill soured cream.



And this was just for fun and to eat myself. It came out tasting amazing! It's a pulled pork flat bread using mozzarella, provolone, red onion, basil, thyme, and rosemary. I also brushed the flatbread with an herb oil that I made and keep on hand.
 

Incognito1

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Im loving this thread. Wouldn't consider myself a foodie but I love what im seeing. :love:
Im all for good wholesome food
 

phani

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