Shirred eggs with smoked ham and melted Swiss cheese and warn cream

Slow baked copper river salmon with a sauce made of Sous-vide eggs and sorrel.

Today's ingredient is Eggs

Apple pana cotta

Apple carmel corn; freshly juiced apples reduced till golden, touch of butter, tossed with popcorn then in liquid nitrogen for a moment.

Butterscotch apple fried pie

Cheddar cheese pie with apple ice cream

Apple pie with cheddar cheese ice cream

piloncillo and Apple chilaquiles

Apple cider brined pork belly, braised in apple cider served with apple-rutabaga slaw with apple cider gastrique

Smoked salmon and apple sausage toasted in butter served with simply dressed freese.

Apple parsnip soup with apple sausage and apple fennel slaw

Suckling pig stuffed with trimmings, bread, mushrooms and apples roasted till crisp sliced and served over dressed greens with butter braised macintosh apples.

Caramel apples

Pulled chicken cooked with apples and chilles served on a potato latke with gravy made from the leftover chiken apples and chilles stock and a dollop of sour cream.

Today's ingredient is apples

Smoked brisket, cilantro barbecue sauce, fennel & nappa cabbage slaw with wilted arugula tossed with pork cracklings.

Duck confit salad with arugula tossed with strawberries, duck cracklings, lemon juice and olive oil

Oh no today's ingredient ....arugula

Nilla wafer crusted scottish salmon with roasted Brussels sprouts, bacon and a radon brown butter sauce

Monkfish with a Nilla wafer crust, curried carrots and cauliflower.

Seared foie Gras with warm nilla wafer puree, brûlée banana, lime zest

Today it's Nilla wafers

Smoked sweet corn bruschetta. Sweet coren smoked removed from cob tossed with tomatos rosmery garlic basel olivoil served on toasted
sprinceld with fresh parm cheese.

Corn crusted( with powdered freeze dried corn) halibut with asparagus noodles, raw fresh corn, olive oil poached cherry tomatoes with a saffron corn sauce and basil oil

Corn bisque with scallions and king crab.

Maple brined pork tenderloin with creamed corn, pickled white corn, corn consum?

Scallop in corn beignet with a corn volute

Corn ice cream

Roasted corn on the cob with mayo and chili powder

Today's ingredient is ............. Corrn

Wow I totally forgot Mike was first with Sweet elephant garlic soup with fennel grapefruit slaw

Ok today is an easier one Elephant Garlic

Slow roasted pork belly with Belgian endive braised in hard cider and natural jus.

Slow roasted pork belly with Belgian endive braised in hard cider and natural jus.

Today's ingredient is Endive

Red snapper and shrimp ceviche, Serrano chilies, mango and micro greens with epazote granite.

Pollo escabeche with spring onions and roasted potatoes garnished with fresh epazote.

Today's ingredient is .........Epazote

Habanero and mango ice cream

Tajin ice cream

Chili Pekin ice cream

Tamarind ice cream

Jimica (hibiscus) ice cream

Rose ice cream

Tomato ice cream with cilantro granite

Cucumber & gin ice cream

Sweet cream habenero ice cream

Thyme & absinthe ice cream

Fresh blueberry and lemon tyme ice cream

Fresh raspberry and basil ice cream

Sea salt and carmel ice cream

Tequila ice cream garnished with finger limes.

Tomato and mint ice cream

Vanilla & cherry cola ice cream

Uni ice cream with chive gelee

McCallean 18 "butterscotch" ice cream

Thats peanut

Vanilla with pent butter and bacon.

Hazelnut brown butter

The first one Avocado ice cream

Todays ingredient is....ice cream... Creative ice cream flavors.

Barramundi gravlax tart with potato pur?e and topped with a fennel salad and lingonberries.

Brandade made of fresh Barramundi, served with garlic toasts and a drizzle of Spanish olive oil.

Smoked barramundi server cold on a crustini with green onions, fresh lemon juice, parsley and capers

Crispy barramundi with golden beet puree, roasted baby beets, braised collards with bacon, and I walnut buree blanc

Today's ingredient is barramundi it's Australian cod.

King crab roll with Meyer lemon tarragon mayo, shredded iceberg, diced heirloom tomatoes pickled red onion served on a Hawaiian bread roll and veggie chips

Seared Kobe tenderloin topped with seared foie gras, king crab mashed potatoes asparagus fritti and a thyme- Cabernet veal reduction

Grilled beef tenderloin tartare with king crab mouse, chive puree, dijion, caper berries with a black pepper flat bread

Tempura crab and avocado maki roll topped with waygu carpaccio, eel sauce and truffled micro greend

King crab dashi with a piece of king crab with wakame seaweed and Asian pear salad

A deconstructed crab cake of King Crab, scallion, corn and shallot tossed lightly in brown butter plated with macro greens dressed in lemon and olive oil with a touch of toasted seasons bread crumbs and a touch of a sriracha aoli on the plate.

Todays ingredient is King Crab......

Duck breast brushed with olive oil sprinkled with parm cheese, broiled with the skin on so it crisps. Served with a ricotta and foie gras stufed manicotti with a spice marinara sauce over the top for color.

Sautéed duck with minced garlic sautéed as well with pieces of onions thyme salt and pepper a long with potatoes cooked firm with a chees sauce and in that you have ground ginger green onions salt pepper chopped mushrooms

Duck on the barbay with raman noodle soup beef flavored
<;)>

Saut?ed duck livers with bean sprouts and chives with a touch of soy

First; Saut?ed duck fries with cranberry polenta, crispy shallot fresh herb salad and aged balsamic drizzle

Today's ingredient is ........duck.

Smoked Pork Shoulder sandwich with pickled okra, sweet pickles on a pretzel bun with Pickled apple sauce

Shaved Brussels sprout salad with pickled peaches and pickled cherries with extra virgin olive oil and roquefort crustini

Spit roasted Al Pastor tacos with pineapple vinegar pickled, onions, carrots, jalape?os and jimica.

Pickled toungle sandwich with pickled red onion, pickled green tomato, baconaise on toasted rye bread.

Pickled watermelon dusted with cayenne pepper fine choped over mixed greens with a lemon raspberry vinaigrette.

Spit roasted suckling pig, pulled and served on the crisp skin with waffle cut fries, apple and watermelon rind pickles and a barbecue sauce with a touch of fresh cilantro.

Today's ingredient is anything that is pickled.......let's see where this goes.

Scratch that maple scented collard greens.

Maple-mustard glazed lamb rack, smashed potatoes and maple scented turnips.

Maple brown sugar pop tarts. Hell yeah dude

Maple glazed wild boar chop with roasted fingerling potatos maple braised shallots and raspberry-maple gastrique

Maple-bacon creme brûlée

Maple glazed pork ribs with cornbread and jicama apple slaw. Jameson, guinness bbq sauce

Saut?d Winesap apples over a maple spice cake with goat cheese ice cream and maple Sugar foam.

Maple syrup and makers mark brined pork tenderloin with maple whipped sweet potatoes and stewed prunes in maple syrup.

Thick cut pork chop bbq'ed with a maple syrup gray poppn mustard glaze over garlic creem cheese smashed potatoes.

Dessert: Candy cap mushroom bread pudding with maple butterscotch and maple whipped cream.

Dessert: Candy cap mushroom bread pudding with maple butterscotch and maple whipped cream.

Today's ingredient is Maple syrup!

Iberico ham panini with roasted red peppers buffalo mozzarella and Calabrian chili- Meyer lemon aioli

Sautéed chicken livers wrapped in hamon iberico served with arugula, dried strawberries tossed with roasted acorn-sherry vinaigrette and grilled sourdough bread.

Iberico ham panini with roasted red peppers buffalo mozzarella and Calabrian chili- Meyer lemon aioli

Roasted black cod with two slices of shaved Iberico ham placed on top, roasted potatoes in a light tomato fondue and a mix of lettuce greens baby tomatoes, baby green beans and lemon zest topped with lemon juice and a drizzle of Spanish olive oil over the whole plate.

Todays ingredient is Iberico ham......

Petit Four; layered hazelnut dacquoise, creme brule, chocolate sponge, ugli fruit curd, yellow sponge dusted with a coco design.

Beautiful Old Fashioned; muddle a sugar cube with fresh ugli fruit juice, add ice and Rye then top with soda and garnish with a flag.

A layered dessert of thin yellow cake with ugli fruit zest, an ugli fruit Bavarian and topped with ugli fruit Granita.

Cornmeal crusted skate wing with roasted Brussels sprouts parsnip puree and ugli fruit vinn

Ugli Fruit Mojito

Ugli fruit creme brûlée with ugli fruit confit

Today's ingredient ugli fruit It's a tangerine grapefruit hybrid.

Yuzu, yuzu, yuzu and yuzu-
Yuzu-lechee sorbet, chocolate-yuzu gelato, yuzu kosho ice cream, with yuzu shortbread cookies

Seared foie gras, dates stuffed with yuzu confit, a sauce of yozu juice & zest, sugar and water micro greens dressed with fresh Yuzu juice & lite olive oil.

Yuzu glazed short rib with rutabaga puree glazed carrots roasted Brussels sprouts red wine jus

Sautéd salmon, roasted baby Yukon golds, and a salad of arugula, shaved celery root and chestnuts with a sauce of Yuzu juice soy sauce and olive oil, pink peppercorns, Yuzu & grapefruit segments.

Hamachi nigiri with yuzu pepper and jalapeno.

Yuzu three ways; a frozen Yuzu souffl?, beignets and curd tart.

how about .... Uni on a bed of crispy Asian pear, tangy grapefruit and yuzo dashi gelee

Fresh goat cheese rolled in yuzu marmalade served with golden raisin-fennel crisps

Today's ingredient is Yuzu

Pan roosted venison, natural jus finished with huckleberries, sautéed butternut squash, rutabaga, sweet potato, and spinach finished with fig butter and a touch of sherry vinegar.

Huckleberry and buffalo milk ricotta napoleon.

Huckleberry "caviar" with rose sorbet

Huckleberry and crystalized Ginger muffins.

Dessert: creme fraishe huckleberry risotto with hazelnut macaroons and preserved lemons

Country style pate (pork, corse ground wrapped in fat back) with pistachios, garnished with grain and Dijon mustard, cornichons, pickled vegetables and huckleberry gelee.

pan fried pork cutlet with olive oil, lemon, garlic, huckleberries and cream over spaetzle

First one; Foie gras and huckleberry 2 ways each. torchon with huckleberry panna cotta. Seared with pickled huckleberry compote. Stone ground mustard and toasted black pepper brioche muffins

Today's ingredient is Huckleberry

Smoked salmon, cucumber, avocado, wasabi, cream cheese, and monkfish tempura maki with a chili pepper monkfish liver mousse on each roll.

Sage & thyme infused oliveoil poached monkfish, on top of crispy braised pork belly w/ brown butter gnocchi

Prosciutto wrapped monkfish over lemon cous cous and asparagus with monkfish liver torchone.

Roasted monkfish on sofrito rice with a saffron broth, mussels, clams, smoked chorizo and pea shoots.

First one; Marinated monkfish with grilled smoked bacon,chives, and lemon.

Today's ingredient is Monkfish

Seared foie gras with a quenelle of yam and toasted brown sugar sorbet and micro watercress.

First one back; Cinamon roasted duck breast over sauted brussel sprouts and yam filo tart with brulee marshmellow

Ohh today's ingredient is yams.

Jerusalem artichoke soup with a garnish of turkey confit tossed with carrot, celery, micro greens, lemon juice and olive oil.

The first one back; Turkey brest brined and butterflyed and stuffed with smoked guda and prosciutto, tied and slow rosted with a pomiganit red wine reduction sliced and served over cilantro rice.

Today's ingredient is Turkey

Eggplant cannelloni filled with a ragu of roasted tomatoes and mushrooms with fennel and squash covered in a touch of cream sauce and fontina cheese.

Date stuffed with goat cheese and bacon, wrapped in a thin veal cutlet and served as an appetizer with a butter garlic dipping sauce.

Tamarind garlic cream sauce with bacon and parmesan over daikon radish fettuchini.

I just got a couple old ones; Tempura fried escargot dragon roll

J got back first; Eggplant, portobello roasted red bell pepper and goat cheese terrine with arugula tossed with candied walnut, apple and chiante vinagrette.

Today's ingredient is Eggplant....

Spit roasted Cornish Hen with mushroom, date and sausage stuffing basted with bacon fat and served with natural jus.

Today's ingredient is Dates

Pork shoulder marinaded in achiote & Tamarind slowly braised in banana leaves served with pink onions, sautéd spinach, rice and beans. Don't forget the tortillas!

@youngcarpa was first today; Chicken marinated in yogurt and tamarind dredged in flour deep fried with sauteed collard greens with bacon and shallot! And chared lemon BBQ sauce

Today's ingredient is Tamarind

Escargot braised in a white wine spice broth finished w scallions and served over extra sharp cheddar cheese cream of wheat.

The Game.......

Feel free to check out how the game started at http://dishofthedaygame.blogspot.com/

Today's ingredient is Escargot

Butter poached Durade with a fennel and nectarine relish, roasted fingerling potatoes and frisse tossed in lemon juice and olive oil.

My dish... Braised kurobuta pork cheek over truffel cream corn with garlic kale and nectarine marmalade. (nectarines are carmelized in a port gastrique with onions and sage)

Chicken breast roasted in nectarine preserves diced and wrapped in pastry crust baked and served with a chipotle mayo.

Today's ingredient is....Nectarine

Large prawns, stuffed with caramelized spring onions cream cheese and chilly peppers drizzled with olive oil and rosemary. Dessert is spring onion dipped in dark chocolate, coated with panco crumbs and fried served with a bit of raspberry mousse.

Sorry this one came in first 1. Heirloom tomato & heirloom beet salad, spring onions, aged balsamic, tarragon oil, reggiano
2. Crispy salmon, smashed potatoes w/ spring onions, ODTs... Thanks Gordon Ramsey
3. Ginger snap, white fish spread, spring onion ice cream

Ok no responses yet mine is Roasted Guinea Hen with a salad of red oak, toasted bread, grape tomatoes, Spring Onions, sherry Vinaigrette, and natural jus

Ohh I almost forgot

The last one My brother sent me was a three course menu with grapes so todays game is one dish with Spring Onions!

The Game.......

I am a Sous Chef and have worked in restaurants since 1991. A game I have played at many of those places to pass the time and exercise creativity was to pick an ingredient for the day then come up with the hottest dish you can think of and discuses them. It is fun and I still remember a couple of great plates from this game. My brother just started cooking and has taken to texting me his Secret Ingredient of the day (he loves Iron Chef) and we talk about it. This inspired me to start texting my friends the ingredient and seeing where it goes. the one rule is that the next ingredient has to start with the last letter of the previous ingredient and it is chosen by the first person with a complete dish to offer.

Feel free to comment and we'll keep this going. All of this is sent to Twitter and you can follow us here or there @DishoDaDayGame.