- Joined
- Sep 11, 2011
- Messages
- 196
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.
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.