L. and his dad went a bit crazy at the Cape, cooking up a whole mess of things for us to sample. Stubbie actually brought his hand held sous vide machine so that he and L. could experiment. I appointed myself chief taster and refused to be chief bottle washer which, much to my surprise, was a role that was accepted by all.
All of the items illustrated below are L.'s creations, so kuddos to him and shucks to me for all of the dishes I forgot to photograph. We ate so much that, of common accord, L. and I skipped dinner on the day we got home.
For me, the standout of the 4 day weekend was L.'s tartare burger. He has been talking about it for months and I have not been on board with the concept at all. It turned out to be one of the most delicious things I have eaten in a long time.
Scallop crudo with citrus - each slice of scallop was marinated in a different citrus juice and zest (orange, lemon, lime, yuzu, ruby grapefruit and tangerine, I think) before being topped with caviar or jalapeno slices and served with sunflower shoots.
Stubbie and L. made sous vide duck breasts with a creamy potato and thyme casserole, topped with Parmesan crisps. Having made such huge progress in his crisps in the space of 2 weeks, L. now considers himself a master.
These 2 photos (above and below) are L.'s lamb sandwich - grilled deboned lamb chops served on za'atar and olive oil drizzled pita with home made tzaziki, pickled cucumber and oven baked grape leave crisps.
And now, the ultimate dish and (I think) a fairly "food porn" photo: L.'s tartare burger - hand chopped filet mignon mixed with steak tartare condiments, seared on a grill to medium rare, served on a hamburger bun with more cornichons and a sous vide egg infused with melted cheddar.