A Very Close One
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Dominic Armato | |
Speaking of which, the day after Iron Chef always serves as a stark reminder that I made the right choice in not pursuing a culinary career. Yesterday, Kirsten and I put 84 dishes on the table. My feet ache, my legs are weak, my back is cramped and my head is aching and foggy. And then I remember that there are people who do this every day. I can barely get off the sofa, much less do it again. Though I will allow myself a little cooking this evening. The minimum order for Wagyu was one pound, and I only needed a half, so I have a nice little steak waiting for me in the fridge. Snake River Farms doesn't produce a pure Kobe-style Wagyu (they cross-breed them with Angus), but it's still a damn fine piece of beef, so I'm looking forward to it.
Now, with the judging behind us, the veil of secrecy has been lifted. Photos and a recipe or two will follow later (thanks to Lindsay... I was in no position to take the time for photos last night), but for now, here's the menu:
Sauteed Garlic Cloves, Three Flavors
Steaming Garlic Broth with Wagyu and Green Garlic
Roasted Garlic Raviolini with Egg Yolk Sauce and Crispy Pancetta
Fried Garlic-Crusted Halibut with Pickled Garlic-Miso Sauce
Pork Tenderloin with Ancho-Cherry Sauce, Garlic Confit and Green Garlic Salad
Roasted Garlic Creme Brulee with Strawberries and Balsamic Syrup
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