My new toy

I am so happy to finally have my own Immersion Circulator. Its the newest model that Polyscience came out with. Very similar to the first model but is now completly covered in plastic, the coils are hidden, and has a large screen.

Someday....

Someday I will have one of these..... or three haha.

Now thats alot of greens

Now thats how you make 250 salads!! Old pic from when I was at Ciao 2.

The Lodge at Castle Hills

This has been an exciting long term stage for me. I've learned alot since October and still continue to learn new techniques. I thank all the chefs for there time and patience to teach me new tricks and techniques. Here are some awesome dishes the chefs had made.

Squid ink agnolotti

New home creations

Chocolate Cake, Raspberry Mascarpone mousse, fluer de sel
Deconstructed Bouillabaisse, fennel frawns, Halibut, Orange Zest
Roasted Free Range Organic Chicken, Ratatouille, Pan Jus, Microgreens

Creations from my Chef Dad

Here are some wonderful dishes that Chef Eduardo Ramos or "Chef Dad" from Neiman Marcus Mariposa made.

Birthday cake his sous chef, Carl Pierro made for me

Pan Seared Halibut

Pan seared Halibut with confit lemon supremes, cilantro rice, crab salad

Peroni Braised pot roast

Frozen Chocolate mousse cake

Dishes from Ciao

Special pizza

jalepeno- cilantro pesto, avocado, tomato

Sous Vide Halibut

Heres a special Me and the Chef at Ciao 2 created. Sous Vide Pancetta wrapped Halibut with pickled onions, mixed greens, toasted bread, and lemon aioli.

Airline chicken with a black bean ragout and cilantro salad

Airline chicken with a black bean ragout and cilantro salad- idea taken from Mariposa at Neiman Marcus

First Sous Vide

Here is a dish based from Thomas Kellers Cookbook- "Under Pressure". Its Sous Vide Red Snapper wrapped in Pancetta then topped with toasted brioche. Lemon Aioli, Lemon Confit, fleur de sel, raspberry demi, micro greens

Stephen Pyles Competition

Heres just a sneak peek at what I will be entering in the Stephen Pyles Scholarship competition.

Honey competition

This dish was for a competition but didn't win unfortunately. Its a Ten spice Barbeque Shrimp Cocktail with a roasted corn and jicama salad.

Dishes from my Meat class

Here are a few of the many many dishes I made in my Meat class in school. Oysters Rockefeller, Braised Lamb shank, Sauteed Airline Chicken with tagliatelle vegetables, Grilled New York Strip Steak with a Béarnaise, Steamed Mussels, Curry chicken.

Home cooked dishes

Yeah I sometimes go over the top just for cooking at home and for myself but its better practice. These dishes are Indian Curry chicken, Crab cakes with a roasted bell pepper cream sauce and coleslaw, Seared Duck with a mascarpone polenta, and Poblano chicken with a poblano cream sauce.

Buddha Hand Lemon

One of my favorite places to buy good quality produce is Whole Foods. They carry a wide variety of vegetables and fruits and I happen to stumble upon this..... A buddha hand lemon. The only use for this is the Zest, but the flavor is awesome. Its sweeter and less bitter than normal lemons.

First dishes from culinary school

Here are some of the first creations I made in Cooking school. Shrimp bisque and Manhattan Clam Chowder

Introduction

Hey everyone, My name is Chef Greg Carter and I am currently attending the Texas Culinary Academy-Le Cordon Bleu in Austin, Texas. I am interesting in cooking New American Cuisines focused on fresh and Organic ingredients. Throughout this blog you will see what my works are. Some of them are boring but I would like to show them off anyway. Please enjoy the pictures and ask any questions about the dishes.