Flan de Chocolate y Queso

Cucumber Melon Sundae

Blackberry Layer Cake

Baked Texas

Wagyu Ribeye

Dayboat Fish

squash rosette, butter beans, spring onion

Squash Mélange

Pork Chop

Chicken N' Slicks

Tuna Crudo

Green Tomato Soup

honey vinaigrette, garden herbs, crispy shallots

Grilled Little Gem

Rabbit Liver Mousse & Rillette

Tomato Tartine

pastrami beef belly, garden pickles, karashi

Red Rice Calas

Seasonal oyster, collard greens, redneck cheddar

Oysters "Rockafella"

crispy carolina gold rice, okra, sunflower

Beef Tartare

Prepare an 8-cup/2-qt heatproof mixing bowl to receive caramel-coated flan later. In a small saucepan over medium heat, combine 0.75 cup granulated sugar and 2 tbsp water. Without stirring, swirl the pan occasionally until the sugar dissolves and begins to color. Watch closely and when it turns a deep amber (about 8–10 minutes), immediately remove from heat. Carefully pour or spoon the hot caramel into six 6-oz ramekins, tilting each to coat bottom evenly. Set ramekins aside to let caramel harden.

Make caramel

Preheat oven to 325°F (163°C). In a small saucepan, combine 1.5 cups whole milk and 0.5 cup heavy cream and warm over medium heat until just simmering. Remove from heat and stir in 3 oz finely chopped bittersweet chocolate until melted and smooth. Let cool 2–3 minutes.

Warm milk and chocolate

In a medium bowl, beat 6 oz softened cream cheese until smooth. Whisk in 14 oz sweetened condensed milk and 1 tbsp granulated sugar until homogenous. Add 3 whole eggs and 1 egg yolk, whisking until combined. Stir in 1 tsp vanilla extract and a pinch of salt.

Blend cheese mixture

Gradually whisk the warm chocolate-milk mixture into the cream cheese-egg mixture until smooth. For an ultra-silky texture, strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any lumps or air bubbles.

Combine and strain

Divide the strained custard evenly among the caramel-lined ramekins (fill nearly to top). Place ramekins in a deep baking pan and add hot water to the pan to come halfway up the sides of the ramekins (water bath). Cover the pan loosely with foil and bake at 325°F (163°C) for 35–40 minutes, until the custards are set at the edges but slightly wobbly in the center. Remove from oven, lift ramekins from water bath, peel away foil, and cool to room temperature. Refrigerate at least 4 hours or overnight to fully set.

Assemble and bake

About 30 minutes before serving, warm 1/2 cup heavy cream in a small saucepan until it begins to simmer. Remove from heat and add 2 oz chopped bittersweet chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tsp light corn syrup (or simple syrup), 1 tsp unsalted butter, 1/4 tsp vanilla extract and a pinch of salt. Keep warm or cool to room temperature and rewarm gently before serving.

Make sauce

Line a baking sheet with parchment paper or a silicone mat. In a small bowl, whisk 2 tbsp melted butter with 1/2 cup powdered sugar until combined. Add 1 egg white and 1/4 tsp vanilla extract, whisking until smooth. Sift in 2 tbsp all-purpose flour and a pinch of salt; stir until just combined. Fold in 3 tbsp toasted sesame seeds. Batter should be thin and spreadable; if too thick, stir in a few drops of water.

Prepare tuile batter

Drop small spoonfuls (about 1 tbsp) of batter onto prepared sheet, spacing at least 2 inches apart. Use the back of a spoon to spread each into a thin 2.5–3 inch oval. Bake at 350°F (177°C) for 6–8 minutes, until edges are golden brown. Working quickly while warm, use a spatula to lift each tuile and drape over a rolling pin or bottle to form a curved shape, or place on an inverted spoon to make a shell. Let cool completely to crisp.

Bake and shape

To unmold, run a thin knife around the edge of each chilled ramekin. Invert each ramekin onto a small plate, tap gently and lift to release the flan; the caramel will flow over the custard.

Unmold flans

Spoon 1–2 tbsp warm chocolate sauce onto each serving plate. Place the unmolded flan in the center. Garnish with a benne tuile leaned against the flan, a small sprinkle of coarse sea salt (about 1/4 tsp divided among servings), and mint leaves if using. Serve immediately so caramel and sauce are warm while flan is cool.

Plate

whole milk

heavy cream

cream cheese, softened

sweetened condensed milk

granulated sugar

eggs

egg yolk

vanilla extract

bittersweet chocolate, finely chopped

salt

water

bittersweet chocolate, chopped

unsalted butter

light corn syrup (or simple syrup)

unsalted butter, melted

powdered sugar

egg white

all-purpose flour

toasted sesame seeds (white and/or black)

coarse sea salt

mint leaves (optional)

Peel, seed and cut the honeydew into roughly 1/2-inch cubes until you have about 2 cups. Peel (if desired) and thinly slice the cucumber to make about 1 cup. Place both in a medium mixing bowl.

Cube and slice

Add 2 tablespoons lime juice and the chopped mint to the bowl with the honeydew and cucumber. Gently toss to combine so the flavors meld. Let sit 5–10 minutes while you prepare other components to allow juices to mingle.

Dress fruit

If your chamoy is thick, stir it with 1 tablespoon honey to loosen slightly and balance heat/sourness. Reserve about 1 tablespoon of plain chamoy for drizzling; mix the remaining 3 tablespoons with the honey until smooth. Taste and adjust: add the optional 1 teaspoon agave/honey if you prefer a sweeter finish.

Optional homemade chamoy note: If making chamoy from scratch, combine apricot or plum preserves, lime juice, chili powder and a pinch of salt; thin with a splash of water to a pourable consistency.

If you like, run a lime wedge around the rim of each serving glass and dip into tajín to coat the edge lightly.

Prepare glass/rim

Spoon half of the dressed honeydew and cucumber mixture into each serving bowl or glass (for 2 servings). If using crushed ice or making a chilled sundae, add a layer of crushed ice now before adding fruit.

Top each portion with 1 scoop of vanilla or lime sorbet/ice cream (if using). Drizzle about 1/2–1 tablespoon of the reserved plain chamoy over the fruit and ice cream in each serving. Then spoon over small amounts of the chamoy-honey mixture to taste for extra tang and spice.

Sprinkle each sundae with toasted pepitas or roasted sunflower seeds for crunch and a light dusting of tajín or chili-lime seasoning (about 1/2 teaspoon per serving). Add a pinch of lime zest over top if desired.

Serve immediately with a spoon. Encourage diner to stir slightly so chamoy distributes through the fruit and ice cream for a contrast of sweet, spicy, tangy, and cooling flavors.

honeydew melon, peeled, seeded and cubed

English cucumber (or Persian), peeled and thinly sliced

lime juice

fresh mint leaves, roughly chopped

chamoy sauce (store-bought or homemade)

honey

agave syrup or additional honey (optional, for drizzling)

tajín or chili-lime seasoning (for rim and sprinkle)

toasted pepitas or roasted sunflower seeds

lime zest (optional)

vanilla or lime sorbet/ice cream (for sundae style)

crushed ice (if serving as a slushy sundae)

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment; lightly flour or dust with cocoa if desired. Bring eggs and milk to near room temperature if refrigerated.

Prepare

In a medium bowl whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the room-temperature butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy. Add oil and mix until combined.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in vanilla and the finely chopped thyme leaves.

With the mixer on low, add about one-third of the dry ingredients, then half the milk, another third of dry, the remaining milk, and finish with the remaining dry ingredients. Mix each addition until just combined; do not overmix.

Gently fold in the 1 cup blackberries by hand with a rubber spatula—break apart any very large berries but try to avoid turning mixture purple.

Divide batter evenly between prepared pans, smoothing tops. Bake 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Rotate pans halfway through baking for evenness.

Allow cakes to cool in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely right side up.

Place the chopped white chocolate in a heatproof bowl.

In a small saucepan, combine heavy cream and the thyme sprig. Bring just to a simmer over medium heat, then remove from heat. Cover and steep for 8–10 minutes to infuse thyme flavor.

Remove and discard the thyme sprig. Rewarm the cream if it has cooled, then strain it over the chopped white chocolate. Let sit 1–2 minutes to melt, then gently whisk until smooth and glossy. Whisk in the optional 1 tablespoon butter for extra shine and silky texture. Allow ganache to cool until thickened but spreadable (about 20–30 minutes at room temperature or faster in fridge, stirring occasionally).

In a small saucepan combine the blackberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until berries break down and mixture starts to thicken, about 8–10 minutes.

If you want a thicker compote, mix the cornstarch with 1 teaspoon cold water to make a slurry, then stir into the simmering berries and cook another 1–2 minutes until thickened. Taste and adjust sweetness or lemon as needed. Remove from heat and cool to room temperature before assembly.

Chill a mixing bowl and beaters in the freezer for 10 minutes to encourage stable whipping.

Pour the very cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form.

Fold in the finely grated white chocolate gently by hand to avoid deflating. Continue whipping briefly to reach stable but still spreadable peaks. Keep chilled until ready to assemble; if it becomes too loose, chill 10–15 minutes and rewhip briefly.

If cake layers have domed, level them with a serrated knife or cake leveler so they stack evenly.

Place one cake layer on your cake plate or turntable. Spread a thin layer (about 1/3 cup) of the white chocolate thyme ganache as a base layer to seal crumbs.

Spoon 1/3–1/2 cup of the cooled blackberry compote over the ganache and spread in an even layer, leaving about 1/2 inch from the edge. Top with about 1 cup of the Chantilly cream, spreading gently to the edge.

Place the second cake layer on top and press lightly to bed. Apply a thin crumb coat of the remaining white chocolate ganache over the top and sides to trap crumbs. Chill the cake 20–30 minutes to set the crumb coat.

After chilling, finish frosting the cake with the Chantilly cream, using a spatula to create a smooth or lightly textured finish. Reserve some Chantilly in a piping bag if you want piped decorations.

Spoon a few small dollops of blackberry compote on top or create a ring near the edge. Arrange fresh blackberries decoratively and tuck small thyme sprigs among them for aroma and visual contrast. Dust very lightly with confectioners' sugar if desired.

Refrigerate the cake at least 30 minutes before serving to let components set. Bring to cool room temperature for 20 minutes before slicing for best texture. Store refrigerated up to 3 days; bring to room temperature before serving.

baking powder

fine sea salt

unsalted butter, room temperature

vegetable oil (or neutral oil)

large eggs

fresh thyme leaves, finely chopped

fresh blackberries (for folding into batter)

white chocolate, chopped

unsalted butter (optional, for shine)

fresh thyme sprig

frozen or fresh blackberries

fresh lemon juice

cornstarch (optional, for thickening)

heavy cream, very cold

finely grated white chocolate (for folding into cream)

fresh blackberries (for decoration)

fresh thyme sprigs (for garnish)

confectioners' sugar (optional, for dusting)

Preheat the oven to 375°F (190°C). If desired, peel the peaches: blanch them in boiling water for 30–60 seconds, transfer to an ice bath, then slip off skins. Pit and slice peaches into 1/2-inch wedges and measure 6 cups.

Prepare peaches

In a large bowl, combine 1 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Stir to blend dry ingredients evenly.

Add the sliced peaches to the sugar mixture. Toss gently to coat. Add 1 tablespoon fresh lemon juice, 2 tablespoons bourbon, and 1/2 teaspoon vanilla extract. Gently fold until peaches are evenly coated and glossy. Let sit 10–15 minutes so juices develop.

Transfer the peach mixture to a 9x13-inch baking dish (or similar). Scrape down the bowl so all syrup goes into the dish. If mixture seems very loose, dissolve an extra 1/2 teaspoon cornstarch in 1 teaspoon cold water and stir into filling.

In a small saucepan or skillet, melt 3/4 cup (1.5 sticks) unsalted butter over medium heat. Swirl constantly; the butter will foam, then the milk solids will brown and give a nutty aroma. This typically takes 5–7 minutes. Remove from heat as soon as you see light brown flecks and a nutty smell. Transfer butter to a heatproof bowl to stop browning; let cool 3–5 minutes.

Brown the butter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1/4 cup granulated sugar, and 1/4 teaspoon salt until well combined.

In a separate small bowl, whisk 3/4 cup milk (or buttermilk), 1 large egg, and 1 teaspoon vanilla extract until smooth.

Once browned butter has cooled slightly but remains liquid, slowly whisk about half of it into the wet milk/egg mixture to temper. Then pour the combined wet ingredients into the dry flour mixture and stir with a spatula until just combined. Add remaining browned butter and fold until a thick, slightly lumpy batter forms. Avoid overmixing.

Using a spoon or small ice cream scoop, drop generous tablespoons of batter over the peach filling, spacing them about 1/2–1 inch apart. The batter will spread as it bakes; don't try to cover every inch. If desired, brush the tops lightly with a little of the reserved browned butter and sprinkle with 1 tablespoon turbinado sugar for crunch.

Place the baking dish in the preheated 375°F (190°C) oven on the middle rack. Bake uncovered for 35–45 minutes, or until the peach juices are bubbling around the edges and the cobbler topping is golden brown and cooked through (a toothpick inserted into the biscuit should come out clean). If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the cobbler rest for 10–15 minutes; this helps the filling thicken and makes serving easier. Taste and, if desired, sprinkle a tiny pinch of coarse salt over the top to heighten flavors.

Serve warm with vanilla ice cream or whipped cream. Leftovers can be cooled to room temperature then refrigerated in an airtight container for up to 3 days. Rewarm in a 325°F (160°C) oven until heated through.

fresh ripe peaches

light brown sugar (packed)

bourbon

cornstarch

ground cinnamon

kosher salt

whole milk (or buttermilk)

large egg

turbinado sugar (optional, for sprinkling)

coarse salt (optional)

vanilla ice cream or whipped cream

Remove the Wagyu ribeye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Evenly season both sides and edges with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; press seasoning into the meat gently.

Bring steak to room temperature & season

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it get very hot, about 4–6 minutes. The pan should be smoking lightly when ready.

Preheat pan

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak away from you into the pan. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Sear the steak

Reduce heat to medium. Add 1 tablespoon unsalted butter, the 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes, spooning the melted butter over the top. For medium-rare aim for an internal temperature of 125–128°F (52–53°C). Adjust time for desired doneness (rare 120°F, medium 135°F).

Baste for flavor and finish

Transfer the steak to a cutting board and let rest loosely tented with foil for 8–10 minutes to allow juices to redistribute before slicing.

Rest the steak

Preheat the oven to 425°F (220°C). Toss 1 lb fingerling potatoes with 2 tbsp olive oil, 3 tsp kosher salt, 1 tsp black pepper, 1 tbsp chopped rosemary, and 1/2 tsp garlic powder until evenly coated.

Prepare potatoes

Spread potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, shaking the pan once halfway through, until tender and golden-crisp on the edges. Total time depends on potato size—test with a fork for doneness.

Roast

Remove from oven and, if desired, sprinkle a small additional pinch of kosher salt and a drizzle of olive oil. Keep warm while you finish the steak and jus.

Finish

After removing the steak from the pan (while still hot), reduce heat to medium. Add the finely minced shallot to the pan and sauté in any rendered fat for 30–45 seconds until softened. Pour in 1/4 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon; simmer until wine is reduced by about half (1–2 minutes).

Sauté shallot and deglaze

Add 3/4 cup beef demi-glace to the pan along with 1 thyme sprig and 1/4 tsp freshly cracked black pepper. Bring to a gentle simmer and reduce for 2–4 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning if necessary.

Add demi-glace & reduce

Remove the thyme sprig and whisk in 1 tbsp cold cubed unsalted butter off the heat, one cube at a time, until fully emulsified and silky. This will enrich and slightly thicken the jus. Keep warm.

Finish with butter

Slice the rested Wagyu ribeye against the grain into 1/4–1/2 inch slices. Arrange steak slices on plates with roasted fingerlings. Spoon jus over the steak (or serve on the side) and garnish with a small thyme sprig if desired.

Serve

Wagyu ribeye steak (bone-in or boneless), about 10–12 oz (280–340 g)

Kosher salt

Freshly ground black pepper

Neutral oil with high smoke point (grapeseed or canola)

Unsalted butter

Garlic cloves, lightly crushed

Fresh thyme sprigs

Fingerling potatoes (mixed colors), halved lengthwise if large

Olive oil

Fresh rosemary, finely chopped (or 1 tsp dried)

Garlic powder

Beef demi-glace (or concentrated beef stock)

Red wine (dry)

Shallot, finely minced

Unsalted butter, cold, cubed (for finishing)

Fresh thyme sprig

Black pepper

Pat the fish fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature while you prepare the rest (about 10 minutes). Preheat a skillet over medium-high heat.

Preheat and season

Add 2 tablespoons olive oil and 1 tablespoon butter to the hot skillet. When the butter foams and the oil shimmers, place the fillets presentation-side down (skin-side down if skin-on). Cook undisturbed 3–4 minutes until a golden crust forms. Flip carefully and cook 2–4 minutes more depending on thickness, until the fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Remove to a warm plate and tent loosely with foil.

Cook fish

In a medium bowl whisk together 3 tablespoons extra-virgin olive oil, minced shallot, minced garlic, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey until slightly emulsified.

Flan De Chocolate Y Queso