When planning my restaurant I promised several times to keep track of my creative process. Well, this week we are taking pictures of the dishes on the menu, and I want to Mestres one of the highlights in more detail.
The Chosen:
Ossobuco braised in dark beer with Truffle Scented Baked Potato and Sweet Potato Crunch
Why the first? Sensilla as being the only beef proposed in my letter. It's no mystery that I have a strong preference for fish, so, when choosing an animal protein not to leave the sea, I decided that it wanted a piece of meat on the grill ... I wanted something more technical. So I chose the braised, which requires careful not dry or bitter, or lose its luster. The stout was my first choice. Do not know where I got it, but I had braised before, a couple of years, a rabbit in beer. Maybe it comes from how much I like stews cooked in beer, as the Peruvian and Ecuadorian dry.
But make no mistake, the decision also came a dish easy to assemble at the time of service. Braised meats are often kept well in their liquid, and, as they are already cooked, just need to overheat.
accompaniments from the concept of simple food. Something very gringo: meat and potatoes : meat and potatoes. I wanted to get that simple, and I remembered that I ate so much meat in the United Together, all accompanied by a baked potato. A baked potato wrapped in aluminum foil, open and seasoned with bacon, chives, sour cream and various other ingredients, depending on who serves. In Fable, dwarf boil potatoes wrapped in foil, but with a little duck fat and a sprig of thyme, and open the butter seasoned with chives and a few drops of truffle oil.
Finally, two classics that I learned in cooking school: if the food is very strong, add something fresh, and then comes the mini salad, for the presentation, mounted on the bone clean. And finally, a piece of fried sweet potato fulfills two functions. For a hand, the dish makes it a touch sweet, and secondly, I needed something crunchy to encourage the sense of hearing.
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