Controlled Chaos was a hit! A new addition to Pop Up Dinner Series. We have curated the ultimate art dinner experience, Using art by worldly artist Taft McWhorter and creating food inspired by his art, served in the middle of an art gallery. Take a look at the photos and reserve your seats to the next one in Los Angeles June 22nd.
Over the weekend I got some hang time with close friends and my wife! We did a lot of grilling! Brawts, Shrimp, and this amazing 36 oz Bone in Ribeye.
Ill keep this simple, we used the Big Green Egg. There are lots of different ways took cook a steak like this on a grill. Here is how I did it.
Covered It in Salt and Pepper. Made a baste with room temperature Butter, Worcestershire, squeeze of orange juice, a splash of white wine vinegar. Mix it up and use to baste.
BASTE AFTER EVERY FLIP! I got the Big Green Egg up to 600º to sear this beautiful piece of meat. Seared for 2 minutes then flipped. Seared the other side for 2 minutes, then Flipped and turned. Seared for 2 more minutes. Flip and turn, sear for two more minutes. This creates the perfect cross hatch grill marks. Then I closed the vents so the grill dropped temp down to about 400º , basted again, and cooked for 15 minutes, flip, baste, and cooked for 15 more minutes. Pull this bad boy from the grill, baste one more time and let rest for about 10 minutes.
It was so delicious we are still talking about it!
If you finish your summer off grilling and want me to see your photos, use the hashtag #ChefDerrickFox if they look delicious I just might share them too!
3 Scallops per person
1 head Cauliflower (picked from stem)
1/2 cup heavy cream
4 Slices Pancetta
2 tbsp Unsalted butter 2 more for basting
Sous vide set up
Turn Sous Vide circulator on and set at 176°
Place Cauliflower florets, cream, butter, and salt into your sous vide bag. If you have a chamber vacuum, seal on a medium pressure. If not, use submersion technique. Let Cauliflower cook for a minimum 1 hour. You can let it go longer if you like. It won’t over cook. I like an hour and a half. When finished, pour ingredients from bag into your Vitamix and blend until smooth. Taste and add salt accordingly. Pass through a fine mesh sieve, place in a small pot to keep warm.
Set the oven to 350°. Lay pancetta on silpat lined baking sheet. Place in the oven for 15 minutes or until desired crispiness. When done, place the pancetta on paper towel to absorb some of the oil.
Cooking the Scallops.
Before cooking the scallops I score the top in a small, checkered pattern. It looks really fancy when finished. Heat your pan on high heat. Season your scallops with salt and pepper. When your pan is hot, put in a decent amount of grape seed oil. You want the oil to come up around the edge of the scallop like an 1/8th of an inch to create that really nice golden crust. Place the scallops in the pan scored side down. Cook without moving for about 1:30-2 minutes. Right before I flip the scallops I turn my heat down to medium high. Drop in thyme, garlic, and a tablespoon of butter. I baste for 45 seconds to 1 minute and then pull the scallops from the pan. For a U9 or U10 scallop this timing should leave them the perfect amount of translucent in the middle. If you don’t like that, cook after the flip for about 45 seconds longer and you will still have soft, delicious scallops.
Don’t dump the pan, save all that brown butter that is flavored with the thyme and garlic. It’s great for spooning over the scallops once on the plate.
In the photo, I did a nice dollop of the cauliflower puree, placed the scallop, broke the pancetta up and stuck the pieces in the puree, drizzled the plate with the butter, and then garnished with chives.
Plate however you would like. Please tag me in your photos, I would love to see your final presentation.