Un Voyage des Herbes et a Pastèque

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. 

- Fernand Point  

                          

Cocktail: 

Front-Yard Mint Melon Mojitos

Watermelon, Caramelized Mint Syrup, Essence of Orange

  

Amuse Bouche:  

Apartment Pickled Watermelon Rind, Smoked Scottish Salmon, Rosemary Tine

  

1st. Superb Summer Vermicelli Salad. 

Charred Anaheim Peppers, Shredded Carrot, Grape Tomato, Cilantro, Garlic-Chili-Lime Aioli, Shaved Red Onion

2nd. Penguin-Inspired "Chicken-Fried" Wheat Tempura Watermelon. 

Honey-Spiced Pecans, Avocado, Pinot Griggio Gastrique, Sprinkle of Rosemary Sel

3rd. "Scalloped" Potato 

Butter-Seared Brussels Sprouts, Smoked Scottish Salmon Salmon, Raining Basil Chiffonade

4th. Dessert N/A


FIN
____________________________________________________________

Wild Magnolia's Opinion...

Taking inspiration from mother nature is the easiest way to cook a good meal.  She has provided certain products during specific seasons for a reason, to make cooking easier.  Next time you can not think of what to cook, look in the garden, or take a walk around the neighborhood, and you might be surprised by what you'll find.  And if it grows together, it eats together. And this is where PPX New Orleans Began.

Eat Well, Cheers!

Matthew's Eggs Marigny

Food is an extremely contextual subject.  Making food based on the people who are eating it, and given the set of ingredients provided, it is up to the chef to make the context of people and ingredients into a meal of experience.  A Sunday by the pool was needing something else, a little brunch fare, and below is what happened.

Eggs Marigny

Soft Boiled Eggs, Herbed Oven Tomato, Muffin, Hollandaise

-Eggs

-Tomato

-Herbs

-Butter

-Vinegar

-Shallot

-Tarragon

-Muffin

-Desire

Cut the tomatoes into fairly thick slices, place on a rack above a sheet tray.  Sprinkle the tomatoes with both fresh and dried herbs.  Place in the oven at 350F for forty minutes, or until the top becomes wrinkly.  To make the hollandaise, begin by making a tarragon vinegar reduction.  Place tarragon stems, shallots, and vinegar in a small sauce pan on the stove and reduce until very little liquid remains.  Bring water to a simmer in a pot on the stove, add a little vinegar, and keep the liquid at a simmer.  When that vinegar reduction is ready, add it to two egg yolks in a boil, and whisk the bowl above the simmering water on the stove.  Whisk until the eggs are pale yellow, and have formed a nape (coats the back of a spoon).  Slowly add butter while whisking on and off the heat.  The temperature of the heat is important, as to not scramble the eggs.  Once all the butter is incorporated, add some chopped tarragon leaves, and set the bowl on a towel on the oven to remain warm.  Split the muffins and put them in the oven to toast.  Drop the desired amount of eggs into the water, and cook until desired temperature, on this day it was a soft boil which took around three to five minutes.  Remove the muffins and tomatoes from the oven.  Place the muffins on the plate, top each muffin with a slice of tomato, and place an egg on top of the tomato.  Sauce the eggs marigny, and enjoy with a nice blanc de blanc (white of whites).