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blood_sand_components.JPG

June 25, 2016 4000 × 6016 Blood and Sand Cocktail
The ingredients and equipment needed to make an interesting twist on the classic Blood and Sand cocktail.

The personal website of Edmonton chef Allan Suddaby

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Butternut Squash Soup w/ Thai red curry and crab c Butternut Squash Soup w/ Thai red curry and crab cake. Concept stolen from @troylymburner . . . #squash #butternutsquash #soup #crabcake #yegfood #culinaryschool @naitculinary
Duck Rillette w/ plum, orange, thyme, duck gelée. Duck Rillette w/ plum, orange, thyme, duck gelée. . . . #duck #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary
Glazed Pork Belly w/ pineapple, macadamia, cucumbe Glazed Pork Belly w/ pineapple, macadamia, cucumber, mint, chili. . . . #porkbelly #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary
Braised Bison Cheek w/ parsnip, haskap, burnt shal Braised Bison Cheek w/ parsnip, haskap, burnt shallot. . . . #bison #cheek #parsnip #haskap #yegfood #culinaryschool @naitculinary
Smoked Trout Rillette w/ crème fraîche, pickled Smoked Trout Rillette w/ crème fraîche, pickled beet, cucumber, dill, crispy trout skin. . . . #smoked #trout #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary
Halibut w/ moroccan-spiced potato, charred pepper, Halibut w/ moroccan-spiced potato, charred pepper, chermoula, preserved lemon. . . . #halibut #chermoula #preservedlemons #yegfood #culinaryschool @naitculinary
Smoked Tomato Soup w/ goat cheese croqueta, zucchi Smoked Tomato Soup w/ goat cheese croqueta, zucchini, basil. . . . #smoked #tomatosoup #goatcheese #yegfood #culinaryschool @naitculinary
We often use student projects to trial and/or stea We often use student projects to trial and/or steal ideas for future menus. Last term @celia102 and @nenasempanadas were tasked with making a dish featuring chicken marinated in five-spice. They decided to use the spice mix in a confit cure, then leaned into the Asian influence with rice, oyster mushrooms, prawn crackers, and a ginger-infused reduction sauce. It was excellent. So naturally I stole it and put it on the fall menu at Ernest's. Five-Spice Chicken Confit w/ rice cake, king oyster mushroom, bok choi, prawn cracker, and ginger chicken reduction. . . . #fivespice #chicken #confit #yegfood #culinaryschool @naitculinary
Parsnip & Pear Agnolotti w/ brown butter, sage, pa Parsnip & Pear Agnolotti w/ brown butter, sage, parsnip crisps. . . . #parsnip #agnolotti #yegfood #culinaryschool @naitculinary
Panisse with eggplant, zucchini, pickled fennel. . Panisse with eggplant, zucchini, pickled fennel. . . . #panisse #marseille #yegfood #culinaryschool @naitculinary
Petits Farcis . . . #petitsfarcis #yegfood #culina Petits Farcis . . . #petitsfarcis #yegfood #culinaryschool @naitculinary
Pork Belly and Scallops w/ white bean tomato grati Pork Belly and Scallops w/ white bean tomato gratin and braised fennel. . . . #pork #porkbelly #scallop #culinaryschool @naitculinary
Wildererpfandl (The Poacher's Lunch?) - mule deer, Wildererpfandl (The Poacher's Lunch?) - mule deer, morel, semmelknödel, wild onion, kohlrabi sauerkraut. This dish might have a more formal definition, but in my experience is always venison and wild mushrooms with some kind of dumpling, served in a pan (diminutive German 'pfandl'). Part of my ongoing attempts to make the soups of Mitteleuropa more like Korean jjigae. . . . #game #deer #venison #muledeer #morel #stew #lunch #wildererpfandl #austria #austrianfood #yegfood
Mule Deer Spare Ribs - chokecherry gochujang glaze Mule Deer Spare Ribs - chokecherry gochujang glaze, spicy cucumber salad. . . . #deer #venison #muledeer #chokecherry #yegfood
Certified Chef de Cuisine Practical Exam 2023. Oy Certified Chef de Cuisine Practical Exam 2023. Oyster Mushroom Timbale w/ goat cheese fondue, roasted cherry tomatoes, crispy prosciutto, chive. Chilled Beet Soup w/ yogurt, cucumber, mint, hard egg. Atlantic Salmon & Scallops w/ roasted radishes, beurre blanc, piccalilli, dill. Rhubarb & Basil Sorbet Chicken Ballotine w/ lemon herb mousseline, pommes fondant, asparagus, pickled shallot, parmesan. 'Berries & Cream frangipane tart, crème diplomate, fresh berries, berry coulis, nougatine.
Smoked Pork Belly w/ oats, apples, maple, and rose Smoked Pork Belly w/ oats, apples, maple, and rosemary. . . . #smoked #pork #porkbelly #oats #apples #culinaryschool @naitculinary
Torched Albacore w/ honeydew, cucumber, jalapeño, Torched Albacore w/ honeydew, cucumber, jalapeño, coconut, and cilantro. . . . #albacore #tuna #yegfood #culinaryschool @naitculinary
Spicy Lamb Sausage - hummus, pickled vegetables, m Spicy Lamb Sausage - hummus, pickled vegetables, marinated cucumber, mint, crispy chickpeas. . . . #lamb #sausage #mezze #yegfood #culinaryschool @naitculinary
Al's Ricotta - ricotta gnocchi, ricotta, whey, pea Al's Ricotta - ricotta gnocchi, ricotta, whey, peas, leek oil. . . . #ricotta #gnocchu #whey #yegfood #culinaryschool @naitculinary
Beet Salad w/ endive, orange-cured duck confit, fr Beet Salad w/ endive, orange-cured duck confit, fromage frais, Asian pear, walnut. . . . #beets #beetsalad #salad #culinaryschool @naitculinary
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