Photo one: Pork belly, braised with white shoyu and mirin and flavored with katsuobushi, then sliced and grilled.
Photo two: Ayu, skewered in a wavy shape, seasoned with sea salt.
Photo three: Fish collar, seasoned with sea salt.
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September 10, 2009
Grilling
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Laurent Gras
- is a chef in the process of building a restaurant in Chicago.
interested in working at l2o?
- We're hiring now in the front and back of the house.
- Send resumes to l2ocooks@gmail.com
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Is that color " purple fire/glowing " real or a photoshop pic? It looks absolutly fantastic anyway!
Love yours blog!
Greatings from the Netherlands!
Cees
Posted by: twitter.com/CeesCook | September 10, 2009 at 05:27 PM
Ahh yeahh. I love pork belly done this way! Try the same thing with individual ribs. Im hungry now.....:)
Posted by: Jeffery Mickelson | September 10, 2009 at 08:32 PM
is there anywhere in Chicago that I can purchase ayu I can't find any seafood purveyor that sells it Thank you
Posted by: Shannon Dudas | September 11, 2009 at 10:09 PM
My family love grilling so much that we do it every weekend! They love everything to be grilled!Nice pictures, by the way!
Posted by: organic baby cribs | September 22, 2009 at 09:31 PM
I love grilled food as well, My favourite is grilled Squid..
Posted by: order drugs | September 27, 2009 at 10:45 PM