re: A Mignonette Sauce Recipe For Oysters

I've busted my arse to get where I am at such a young age. Essentially growing up in kitchens that are high end, results driven, insanely competitive makes you quite crass and upfront to food you perceive as subpar. I try and respect all food, especially fish. I admit the comment I made wasn't neccesarily in good taste, for that I apologize. I have been broken down and criticized so heavily throughout my career that I have become numb to it for the most part emotionally. Harsh criticism does one thing for me, makes me bust my arse even more to get better. It's what I know, and if it hurt someone's feelings I'm sorry but it will make him a better cook in the long run IMO.

Make a parm broth with parm rind and chicken broth. Par cook rissoto to about 70% and finish the next day after cooling( critical step) with more of the broth. Add lots of fresh parm and shave truffle at the end so as not to kill the truffle aroma/flavor which heat will do. This one is garnished with baby greens and cured egg yolk as well as the truffle for a bitter/salty/herbaceous/luxurious counterpoint to the rich rissoto. Personally I enjoy my rissoto a little looser but chef gets what he wants and that is how he wanted it, so "oui chef" it is.

I also enjoy black truffle in things like aioli, mainly raw though. This is another of my favorite applications of late. Really cool collaborative dish we came up with at work.Cold smoked langoustine, pickled spring onion, black truffle, charred little gem lettuce aioli, dried marigold.

Just put the par cooked in the icebox overnight? Im guessing at that stage it won't get sticky. What if I want asparagus with it- steam it first?

And give me the gem lettuce aioli while we're chatting. Both look great.

Very nice and I thank you.

Ur the man Caplewood. Appreciate it... Helped an ole redneck house cook today