Its been awhile since I've been here

Big night tomorrow, New Years Eve, since Christmas I have had two cooks out sick and I have been on the line alot. Seen some nice reviews on Roux, Travel Adviser has two new ones, great article in Country Roads comming out in January http://www.countryroadsmagazine.com/index.php?option=com_content&view=article&id=2958:roux&catid=117:new-orleans-area&Itemid=119
New Years should bring good things:

Roux on Orleans

New Years Eve 2010

Pre Fixe Four Course

$75

Dinner 6 PM-Midnight

Soups and Appetizers

Oyster Rockefeller Soup

Gumbo Ya Ya

Shrimp Saffron

Louisiana Shrimp Sautéed with Saffron Cream

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Seared Foie Gras

Tatsoi, Raspberries and Aged Balsamic Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Lambs Leaf Lettuce

With a Warm Applewood Bacon Vinaigrette

Entrees

Filet Mignon

Maine Lobster Mashed Potatoes, Jumbo Lump Crab and Sauce Béarnaise

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Veal Rack Chop

Porcini Mushroom Cream, Gratineed Potatoes and Grilled Asparagus

Wild Atlantic Salmon

Grilled, Topped with Champagne Cream and Creole Choupique Caviar served with Parslied Potatoes and Broccoli Rabe

Colorado Lamb Rack

Roasted and Served with Dijon and Oregano Chardonnay Sauce with Roasted Garlic Mashed Potatoes and a Bouquetiere of Miniature Vegetables

Desserts

Madagascar Vanilla bean Crème Brûlée topped with fresh Blueberry Compote

Warm Creole Maracaibo Bread Pudding with Vanilla Crème Anglaise

Fresh Berry Tart with Raspberry Coulis

Chocolate Mousse Torte, Crème Chantilly

Getting ready for Christmas

Long day, still down three teammembers, worked a busy line by myself, recieved the products for Christmas, Fresh Geese, New York State Fresh Grade A Foie Gras, Prime Nebraska Strip Sirloins, Wild Atlantic Salmon, Local Fresh Caviar, Shrimp and Crabmeat. Just to mention a few. Another long day tomorrow.  The restaurant is fully booked for Saturday and expecting a very busy Christmas Eve.

A couple new videos

http://www.idealchef.com/recipe/shrimp-absinthe.html

http://www.idealchef.com/recipe/pasta-jambalaya.html

How about Perigoux Black Truffle Risotto

Been Very Busy

Here is whats been going on with those truffles. Perigoux Black Truffle Fettucine

Back at work

A breakfast cook call off, and three pop-up banquets, just another day. One thing that makes the day better is the fresh Perigoux Black Truffles that came in. I will post a picture. I have a banquet for 200 tonight so keeping this short

Oyster and Artichoke Pan Roast

Roux on Orleans, chef Guy Sockrider -- Sophie Gayot of GAYOT.com

Roux on Orleans, chef Guy Sockrider — Sophie Gayot of GAYOT.com Video - WittySparks

Roux on Orleans, chef Guy Sockrider — Sophie Gayot of GAYOT.com Video - WittySparks

White Truffle Risotto.mp4

Turbot au Champagne.mp4

Tricolore Salad with Sherry Shallot Vinaigrette.mp4

med_salad.mp4

Grilled Asparagus with Warm Bacon Vinaigrette.mp4

Chocolate Pate.mp4

Soft Shell Crab with Jumbo Lump Crab Creole Meuniere

day off

I have had 3 since I opened Roux On Orleans, I am planning dinner with my wife, I have a beautiful standing rib roast in the oven and I just picked up a bottle of 94 Silver Oak from the local wine shop, add some fresh green beans, jumbo baked potato and and some NOLA french bread. Tomorrow back to work.