Mothers day inspired this light seasonal dish. Travis asked me to come up with something cheesy, so the title was my answer. The salad was quinoa, edamame, peas, ramps, radichio, pea tendrils and mint with a lemon vinegrette; Salmon or tenderloin with a horseradish cream.
I always wanted to tunnel bone a chicken, but never had a reason to. I guess I just did it because. I also ended up using my meat grinder for the first time in order to make the moouse. Inside the bird I added duck hearts braised in a sofrito, pistachios and blanched arugala. Poached the whole thing in chicken stock for about two hours. It came out pretty nice. Oh yeah and I bribed the whole deboned bird overnight in a basic brine with tarragon and peppercorns. I forgot to season the inside so but the brining was seasoning enough thankfully.
