Venison w/ Cranberry Beurre Blanc

My buddy Zach threw this special together from the grill side of things. Its been good to work with him over the last two and a half years because he knows what up with some delicious food. The Beurre Blanc had a great sweet/tart flavor with the silky buttery flavor to pull it all together. With duck fat roasted potatoes, garlic sautéed arugula, and Italian prosciutto chips to make this dish look and taste bomb! Don't forget about the New Zealand Venison tenderloin covered in peppered panko and cooked to a perfect mid-rare. If your not hungry yet the what the hell is wrong with you? Ha!

The Ocean In A Bowl

This is a play on a dish that I had learned years back. We had some fresh pappardelle noodles from Pappardelles Pasta in Denver Colorado, and a whole mess of other delicious seafood in the restaurant.  So now I'm going to share it with you.

Ingredients:

16 Clams, 16 Muscles(both scrubbed clean and purged), 8 Scallops(get u10's or large scallops if available), Lemon Juice 2 oz, Chablis White Wine 4 cups, Lobster Claws 8oz, Crab Meat 4oz, Rock Shrimp 4oz, Chopped Clams in Juice(these can be store bought or home made) 8oz, Calamari 14oz 4 Chopped Roma Tomatoes, Garlic, Shallots, Red Pepper Flakes, Butter, Cream, Asiago Cheese, Basil, and Cooked Pappardelle Noodles(If you can get them other wise use noodles of your choice.)

I know that this seems like a lot to shop for, but its worth it!

Method: 

In a large pot heat up 2 oz of Olive Oil with Clams and Muscles, then add your garlic and shallots lightly sautéing being very carful not to burn. When the Clams begin to open add Scallops, Lemon Juice and the White Wine. Cover and cook for about 2 minutes. The Clams and Muscles should be almost fully cooked at this point so its time to add the pinch of Red Pepper Flakes, the Tomatoes, Lobster Claw, Crab Meat, Rock Shrimp, 4 oz of Cream and 2 Tbsp of Butter. Cover and let cook for one minute. Add the Chopped Clams with its juice and Calamari. The Calamari only takes one minute to cook so make sure when you add it that your ready to eat, other wise leave out until the very end. Have your cooked noodles hot and ready.

Place your noodles in your bowl and put 4 clams, 4 muscles, 2 scallops on each plate. Using a ladle equally distribute the rest of the meat and juice among the bowls. 

Toss the shredded Asiago over the top and chopped basil and your ready to feast! 

This whole dish should only take about 10 minutes to make. The work is in getting all the ingredients. I hope you love this dish!

The Revamp of our Menu

Its great to see that after months of hard work we got out our new menu's at Jay's Bistro. Jay, and Jacky the owner's, Rhys, and Eric our head chef's get the credit hrer! We've done everything from changing the traditional dishes that have been at Jays for ever to changing the set up of our entire menu. I love the layout for the menu that Jay and Jacky worked so hard to come up with. Its all really straight forward user friendly setup. Appetizers at the top, salads below that, our chef's recommendation and the rest of our entrées twards the bottom. There's also our new drinks menu that our bar tending manager Samantha designed drinks for. The always changing tapas menu, and the dessert menu! This last weekend was the first unveiling or this menu and it was quite the hit. We got crushed with business all weekend. People excited ready to see the new setup and food. Come on down to Jays Bistro and check it all out.     

 Petaluma Chicken Breast
                            Marinated in Lemon Yogurt with Roasted Potatoes & Pan Sauce