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Author Archives: Courtney

Blackened Cobia with Tomatillo Relish

Blackened Cobia with Tomatillo Relish

A Geraldine’s Recipe supplied by Sous-Chef Raymond Gogue _ Blackening Spice Rub 1 cup Black Peppercorns 1 cup Dill Seed 1 cup Ground Celery Seed 1 cup Dried Thyme 1 cup Dried Oregano 1 cup Granulated Onion 1 cup Granulated Garlic 2.5 tbs. Allspice 5 tbs. Salt 2 tbs. Chipotle Powder Grind everything into a…

Market Report: May 29, 2017

Market Report: May 29, 2017

Atlantic Cod are harvested in the natural, unspoiled waters of Iceland’s 200 mile fishing zone. Carefully managed under the nation’s strict responsible fisheries regulations, these waters are most notably the richest and cleanest fishing grounds in the world. Available long-line or trawler caught, chefs enjoy this versatile whitefish for its mild sweet flavor and plump,…

Sous-Chef Raymond Gogue

Sous-Chef Raymond Gogue

Raymond Gogue, Sous-Chef for Geraldine’s in Austin states, “It all starts with a sharp knife.” – Tyson Cole. A love for Japanese cuisine and for cooking in general has lead him to excel in his passion. Eager to expand his culinary knowledge, Raymond went and graduated from Le Cordon Bleu in 2011. Since earning his degree, Raymond, became…

Market Report: May 22, 2017

Market Report: May 22, 2017

–Copper River Sockeye Every year in mid-May, the salmon return to the Copper River’s icy, pure and pristine waters. The rugged landscape creates an environment perfectly suited for Copper River Salmon to develop their renowned flavor and large reserves of heart healthy omega-3 oil. Robust and rich in flavor, this deep-red salmon has the firmest…

Market Report: May 15, 2017

Market Report: May 15, 2017

–Soft-shell crabs are one of America’s favorite seafood delicacies. While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form. The blue crab is the only commercially available soft-shell product. The soft-shell is the blue crab in its molted state. Timing is everything. Once molting…

Market Report: May 8, 2017

Market Report: May 8, 2017

–Tripletail, as the name implies, have a body that appears to have three tails. It’s a curious fish with a mixture of other fishes looks and habits. A general appearance of a large crappie in its body shape but with the coloring of a rock bass. They swim on their side like a flounder but hang…

Market Report: May 1, 2017

Market Report: May 1, 2017

— Seabass is a large fish found in the waters of the Southern Hemisphere that can weigh up to 100 pounds and has an elongated, scaly body with two distinct lateral lines.Chile first discovered this seabass and called it “Bacalao de profundidad” or “cod of the depths.” Cooked meat is snow white with a mild, rich…

Chef Andres Castro

Chef Andres Castro

Chef Andres Castro has created a menu that will satisfy sushi connoisseurs and novices alike. Through years of experience he has mastered the pairing of simple but complex flavors to create some of the most tasteful and innovative New- Japanese organic cuisine. Using only the freshest farm organic ingredients and top quality fish from around…