demi-glace Archives - Taste With The Eyes

Grilled Pork Chop, Luxardo Cherry Demi-Glace

🐖 Grilled Pork Chop 🐖
🍒 Luxardo Maraschino Cherry Demi-Glace 🍒
🥬 Baby Bok Choy 🥬

The inspiration for this dish came from a new restaurant in my old stompin’ grounds. If I were still living in LA, I would definitely be dining down at the Port of Los Angeles regularly as Chef Dustin Trani’s food is fabulous!

Trani’s Dockside Station posted a mouthwatering image of their “Tomahawk Pork Chop with a Cherry Demi-Glaze” on Instagram. Having pork chops in the refrigerator, it took but a second to decide to make my own version here in Las Vegas. I also had a jar of Luxardo Maraschino Cherries and bottle of Luxardo Liqueur in my bar, and veal demi-glace in the pantry.

Luxardo Maraschino is a liqueur distilled in Italy from the leaves, pits, stems and skins of sour marasca cherries. It is not overly sweet and has an almond-like, subtly bitter complex cherry flavor. Luxardo Cherries are candied cherries soaked in Luxardo marasca cherry syrup, and they are sweet. I add a small amount of all three of these components to veal demi-glace just before serving to make an intriguing sauce for the smoky tender pork chops. And the no-brainer pairing for this dish was a merlot, seductive & velvety, iconic Duckhorn Merlot.

The meal was delightful. Thanks for the inspiration, Chef! Best wishes for super success with your new place!

(Read more about the Chef and my interpretation of another of his wonderful dishes exactly a decade ago, “Truffle Scented Tortellini, Veal Reduction” here).

Grilled Pork Chop, Luxardo Cherry Demi-Glace

Grilled Pork Chop, Luxardo Cherry Demi-Glace Recipe

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Picasso’s Scallop, Potato Mousseline, Jus de Veau

Still Life with Fruit Dish and Yellow Vase by Pablo Picasso — The Original Still Life with Fruit Dish and Yellow Vase at The Bellagio by Pablo Picasso (1881-1973)

Re-Creating Picasso Restaurant
At The Bellagio, Las Vegas

If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.

One of my most cherished creative outlets is to re-create historical events through food. The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière.

Another favorite is the reimagining Julia’s kitchen in Cambridge, Massachusetts where we sneak a peek at her kitchen table with husband Paul as they enjoy a light supper that begins with Vichyssoise on a hot August night.

Our evening at Picasso Restaurant by Chef Julian Serrano in Las Vegas was worthy of re-creating. We had a fantastic meal where we enjoyed several fabulous courses, were awed by the ambiance and artwork, and thoroughly impressed by the service.

The Chef’s menu is drawn from his own background in the regional cuisines of Spain and France, and in honor of Pablo Picasso’s Spanish heritage and years the master artist spent living in France.

The Day Boat Scallop, Potato Mousseline, Jus de Veau course was especially captivating for its diminutive yet powerful presentation, combination of flavors and textures, and quality. If a restaurant is serving only one scallop, it had better be perfect!

Picasso's Scallop, Potato Mousseline, Jus de Veau — Taste With The Eyes Re-Creation of Picasso’s Scallop Course

icasso Restaurant, Bellagio, Las Vegas

Picasso’s Scallop Recipe

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Seared Albacore, Roasted Mushrooms, Demi-Glace

Seared Albacore, Roasted Trumpet Royale and Maitake Mushrooms, Sherry Demi-Glace

It was devastatingly elegant, perfect in its four-star simplicity with just three items: fish, mushroom, sauce. Ever since I saw this Facebook post by Eric Ripert, I knew I just had to make some version of his dish.

At Le Bernardin where “every fish gets treated according to its personality,” the Chef is a genius at pairing seafood with minimal ingredients and sauces that create synergy on the plate.

Chef Ripert is world-renowned for his exquisite, clean, seafood-centered cuisine where he simultaneously celebrates the beauty and elegance of vegetables. In the original dish that inspired my recipe, the Chef pairs a pristine piece of grilled hiramasa with roasted porcini & maitake and bone marrow bordelaise sauce.

Seared Albacore, Roasted Mushrooms, Demi-Glace Recipe

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Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace

An Earthy Autumn Meal in a Bowl

Quinoa Corn Timbale, Turnip Confit,
Broccoli Rabe, Shiitake, Quail Egg, Fried Sage, Demi-Glace

This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.

He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”

Turnip Confit Recipe