The Black Goose Blog
Summer Menu Items
posted by BGB,
Appetizers
- Black bean purses
- Spicy black bean and a blend of mexican cheeses wrapped in sheets of phyllo and baked until golden. $3.95
- Southwestern napoleons with lump crab — new item!
- Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95
Main courses
- Shrimp sate kebabs with peanut sauce
- Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95
- Jerk rotisserie chicken with fried plantains — new item!
- Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95
Low and Slow
posted by BGB,
This week I am extremely excited
about a new cooking technique called sous
vide. In sous vide cooking,
you submerge the food (usually vacuum-sealed in
plastic) into a water bath that is precisely
set to the target temperature of the food. In
his book, Cooking for Geeks, Jeff
Potter describes it as ultra-low-temperature
poaching
.
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.
Nhận xét
Đăng nhận xét