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Hickory Brined Roast Beef with Red Wine Apple Jus Lié
Gourmet Beef Tapa w/ Crispy Scrambled Egg
Beef Broccoli with Oyster Sauce
Chicken Galantine with Pistachio and Jasmon Serrano Stuffing A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.  Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique’s origin was already attributed to the chef of the marquis de Brancas.  (The preparation is not always luxurious: Evelyn Waugh in his novel Men at Arms mentions “a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War”.) In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper.

Chicken Galantine with Pistachio and Jasmon Serrano Stuffing

A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.

Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique’s origin was already attributed to the chef of the marquis de Brancas.

(The preparation is not always luxurious: Evelyn Waugh in his novel Men at Arms mentions “a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War”.)

In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper.

Century Tuna Lasagna with Bacon Spinach Sauce
Seared Pepper Crusted Tuna
Shellfish Combo Fumet with Crispy Rice
buhaycocinero:

HCG Diet-Poached Shrimp and Asparagus in Bonito Stock.
buhaycocinero:

GAMBAS AL AJILLO
Popular in the Tapas Bars of Spain. Madrid serves this dish as a main course.

buhaycocinero:

GAMBAS AL AJILLO

Popular in the Tapas Bars of Spain. Madrid serves this dish as a main course.

(via needmyfix)

Panna Cotta with Tropical Fruits in Chocolate Gold Leaf Cups
Cherry Coated Ferrero