Beautiful Recipes for Lovers
ÂŠ 2011 Food&Beverage World Recipes, All Rights Reserved. e-book: 1
Beautiful Recipes for Lovers APPETIZERS 1. Barbecued Duck Quesadillas with Lime Sour Cream 2. Egg Paté and Caviar 3. Mussels in Golden Saffron Broth 4. Seared Foie Gras with Apricot and Verjus MAIN COURSES 1.
5. Eryngii Mushrooms, Crispy Polenta with Wilted Spinach, Honey Balsamic Demi and Pomegranate Seeds with Juice 6. Golden Chanterelle and Shiitake Mushrooms with Tofu Stir Fry on Organic Jasmine Rice, Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy 7. Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs
8. Molasses Duck with Smoked Vegetable Dressing and Peach Chutney 9. Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrot 10. Mushroom Ragout, Spinach, Venison Stuffed Piquillo Pepper, Baby Vegetable and Veal Stock Reduction 11. Paella Valenciana
12. Porcini Rubbed New York Steak with Carmelized Shallots, Hen of the Woods Mushrooms and Picholine Salsa Verde 13. Southern Fried Chicken Breast with Red Flannel Vegetable Hash, and a Hen of the Woods Mush room and Sherry Sauce 14. Texas Herb Rub Roast DESSERTS
15. Crispy Wafer “Mille Feuille” Crème Diplomate 16. Oven Roasted Banana Baked Alaska SNACK 17. Dried Fruit Chips
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 2
appetizer: Duck Barbecued Duck Quesadillas with Lime Sour Cream By Chef Dean Fearing, Dallas, TX
Easy, easy, but different. The duck will surprise your family and guests. Serves: 4 Ingredients: 2 Duck Breasts (whole boneless, skinless) 1 cup Sour Cream 1 Lime, Juice 1/2 tbls. Canola Oil 1 Small Onion (cut into medium dice) TT Salt and Black Pepper 1 cup Barbecue Sauce of choice (use a smokey flavor profile) 8 Flour Tortillas 1 Poblano Chili (roasted, stemmed, peeled, and cut into thin strips) 1 Small Red Onion (cut into thin rings and grilled) 1 Mango (optional) 1 cup Jalapeno Jack Cheese (grated) 1 tbls. Fresh Cilantro (chopped) 4 Fresh Cilantro Sprigs
Procedures: 1. Prepare Smoker for Cold Smoke. If you do not have a smoker, eliminate this step. 2. Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker. In a small bowl add fresh lime juice to sour cream and stir. Season with salt to taste. Refrigerate until ready to serve. 3. Preheat Oven to 350°. 4. Place duck breasts in sauté pan and place in oven. Roast duck for 10 minutes or until medium rare. Remove from oven and cool. Using a sharp knife, dice duck breasts into 1/2 inch pieces. 5. Place oil in a large sauté pan over medium high heat. When hot, add onions and sauté for 3 minutes or until onions are translucent. Add diced duck seasoning with salt and pepper. Stir in your favorite bbq sauce, preferably one with a smokey, and/or bacon flavor profile and bring to a boil. Immediately remove from heat. 6. Place four flour tortillas on a clean cutting board. Divide duck mixture onto 4 flour tortillas to cover. Sprinkle mango, poblano, red onion, cheese and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil. Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. 7. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge. Garnish with a cilantro. 5. Place oil in a large sauté pan over medium high heat. When hot, add onions and sauté for 3 minutes or until onions are translucent. Add diced duck seasoning with salt and pepper. Stir in your favorite bbq sauce, preferably one with a smokey, and/or bacon flavor profile and bring to a boil. Immediately remove from heat. © 2011 Food&Beverage World Recipes, All Rights Reserved. page: 3
appetizers: Caviar / Mussels Egg Paté and Caviar By Executive Chef Josh Silvers, Santa Rosa, CA
Made with: Beluga Caviar and Salmon Roe Caviar Serves: 1 Ingredients: 2 Egg Yolks 2 Egg Whites TT Salt TT Pepper TT Cayenne Pepper 4 oz. Crème Fraîche 1 Mini Mold 1/4 oz. Beluga Caviar 1 oz. Salmon Roe Caviar 1 oz. Butter Cooking Procedures: 1. Scramble seasoned-to-taste egg yolks in a non stick pan. Scramble seasoned to-taste egg whites in a non stick pan. Put in refrigerator and cool down for one hour. Grease the mini mold with the butter, or other non stick substance. Layer the mini mold with one layer of yolk scramble, and then one layer of egg white scramble. Repeat. 2. Turn mold upside down and release. Cover the pate with crème fraîche. Garnish with salmon roe and beluga caviar. Serve with crackers or toast points. Break out the champagne.
Mussels in Golden Saffron Broth By Executive Chef James Ormsby, San Francisco, CA
Serves: 2 Ingredients: 1 lb. Mussels, (cleaned). 1/4 cup Dry White Wine 1/4 cup Orange juice (fresh) 1 tspn. Grated Orange Peel (zest) 1 lump Saffron Threads 2 tspn. Fresh Mint (chopped) 1 tspn. Black Cracked Pepper 4 tbls. Butter (cold, unsalted) Procedures: 1. Clean mussels. Put in a non reactive pot (non stick, or stainless steel pot, don’t put in aluminum as it will affect the citrus). Put orange juice and wine over mussels. Bring to a boil and steam for 3 - 5 minutes, or until shells are completely opened. Take mussels; drain the liquid off, and save the liquid. Strain it through a fine sieve, to remove any particles. Place it in a bowl, pick the mussel meat out of the shell, and put it in the strained liquid. 2. Add the saffron into the liquid with the mussels, and put the mussels back into the non reactive pan. Over medium heat, add the butter mint, and the black pepper, and cook until hot. Butter should be completely emulsified into the sauce. Divide the mussels into the two bowls and save the shells for garnish. Serve with toasted or grilled bread, with brushed olive oil, grilled and rub with garlic (a garlic bruschetta). © 2011 Food&Beverage World Recipes, All Rights Reserved. page: 4
appetizer: Foie Gras Seared Foie Gras with Apricot and Verjus By Chef Gary Danko, San Francisco, CA
Foie Gras is an ancient and venerable ingredient, long considered a luxury. Treasure this recipe, even if you don’t try it. You won’t see it volunteered very often. Gary Danko still includes this ingredient in his San Francisco restaurant. Serves: 8 - 10 Ingredients: 1 1/2 lbs. “A” Foie Gras (fresh, well chilled) 1 tbls. Shallot (minced) 2 tbls. Brandy (Armagnac or good brandy) 1 cup late Harvest Wine (Essencia or other) 4 tspn Honey 4 tspn. Sherry Vinegar or 3 tspn. Verjus 2 cup Veal Stock (dark, rich) 8 medium Ripe Apricot (quartered) TT Kosher Salt Procedures To Cut Foie Gras: 1. Place Foie gras on the cutting board. Gently separate into two lobes, removing any white fat or slightly greenish bile areas. 2. With a sharp 8” French knife, dipped in hot water, cut the Foie into thick slices. Reheat knife before cutting the next slice. Exert only the force necessary to cut through this luxury food. Place slices on tray, cover tightly and refrigerate until ready to cook and serve. Procedure To Make Sauce: In a non-reactive saucepan combine shallot, Armagnac, wine, honey, vinegar or Verjus, and stock together. Bring to a boil and simmer until reduced by half. Strain and season with salt. Procedures To Cook the Fole Gras: 1. With the finished sauce ready. Place a rolled steel or nonstick saute pan over a medium flame. Place Foie gras in a pan and start it out with gentle cooking. When the first side is golden brown turn the Foie over. 2. With a paper towel blot the fat out of the pan. Salt the cooked side, pushing gently with your finger to feel for the doneness of the Foie. You want to make sure there is no hardcore (undercooked) at the center. Salt the other side. Drain on paper towels and hold in a 250-degree oven for a minute or two while you saute the apricot quarters, cooking only until warmed through. Plate and serve hot. Garnish with tender mache.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 5
main course: Mushrooms Eryngii Mushrooms, Crispy Polenta with Wilted Spinach, Honey Balsamic Demi and Pomegranate Seeds with Juice By Executive Chef John Kane, Kane’s Restaurant, Grass Valley, CA.
If you are looking for the Eryngii Mushroom in your local store, try your high end specialty grocery that usually carries a large variety of mushrooms. The other name for Eryngii Mushroom is King Oyster. However if you can’t find either of those, Chef Kane says “ Porcini would be a great substitute, but I also love fresh chanterelles sliced and sautéed.” John Kane also goes on to say “Use common sense if you can’t find Veal Stock. Find a high quality Chicken Stock, and just get the best aged balsamic vinegar you can find. At any rate, mushroom lovers, enjoy this. It is absolutely delicious.” Serves 4 Ingredients: 2 Cups Cooked Polenta 9 tbls. Butter TT Salt and Pepper 2 tbls. Olive Oil 8 large Eryngii Mushrooms (sliced) 2 cups Baby Spinach 2 Pomegranates 1/4 cup Veal Stock Reduction 1 tbls. 18-year old Balsamic Vinegar 1 tbls. Honey Procedures: 1. Mix the cooked polenta with 4 tbls. butter and season with salt and pepper. Pour mixture on 2 sheet pan so mixture is 2 inch thick, refrigerate, 1 hour using a 4 “ cookie cutter, cut the polenta into 4 servings. In a nonstick skillet, place the polenta rounds with 2 tbls. of butter about 4 minutes each side or until well browned. Keep warm. 2. In separate pan with 2 tbls. of butter, sauté mushrooms until browned on each side. Season with salt and pepper. 3. Sauté spinach with 1 tbls. remaining butter, season with salt and pepper - just to wilt. 4. Heat veal stock with balsamic vinegar and honey oven medium heat keep warm. 5. Cut open pomegranate and seed, reserve 4 Cup of seeds. Place remaining seeds in blender and puree, then pass through a fine sieve. 6. Simmer Veal Stock Demi liquid in pan until reduced by half. Consistency should be viscous. 7. Take 4 cup of veal stock demi and heat to simmer. Add 1 tbls. cold butter and whisk in. Salt and pepper to taste. To Assemble: Place some of wilted spinach on plate. Then place warm polenta round on greens. Place more spinach on top of polenta. Top spinach with mushrooms. Spoon veal stock over mushrooms and around plate. Sprinkle some seeds on top and drizzle pomegranate reduction around plate.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 6
main course: Rice Golden Chanterelle and Shiitake Mushrooms with Tofu Stir Fry on Organic Jasmine Rice, Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy By Executive Chef John Kane, Kane’s Restaurant, Grass Valley, CA.
Mmm. Full of flavor and very good for you. Serves: 4 Ingredients: 1 cup Golden Chanterelles 1/2 cup Shiitake Mushrooms (sliced) 1/2 cup Firm Tofu (cut into 1/2 in. cubes) 1/2 cup Liquid from Tofu Package - (soybean-water) 1/3 cup Pea Sprouts 1 tspn. Garlic (chopped) 1/4 cup Plum Sauce (Asian section of grocery store) 2 cups Cooked Jasmine Rice 3 tbls. Olive Oil Cilantro Oil (see recipe) Sweet Soy (purchase from store) Chile Sauce (purchase Mae - Ploy brand from Store )
Cilantro Oil Recipe
Ingredients: 2 cup Fresh Cilantro (packed, blanched) 3 tbls. Water 3 tbls. Grapeseed Oil 1 tbls. Olive Oil Procedures: 1. Drain cilantro well - remove all water. Place in blender with oil for 5 minutes or until blended well. Strain through fine sieve and refrigerate. 2. Place tofu, tofu water and plum sauce together, marinate well and refrigerate for 30 minutes. 3. Sauté chanterelle and shiitake in 1 1/2 tbls. olive oil until just cooked. Set aside. 4. In hot skillet put 1 1/2 tbls. olive oil add garlic and brown - add pea sprouts and sauté until sprouts start to wilt. Remove from heat. 5. Sauté tofu and marinade in hot skillet for 4 minutes until hot. To Assemble: 1. Place hot jasmine rice in center of plate using 4” cake ring. 2. Place mushrooms, pea sprouts, tofu on top and remove cake ring. 3. Drizzle hot sweet chili sauce around plate. 4. Drizzle cilantro oil and sweet soy around plate. Serve.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 7
main course: Pork
Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs By Executive Chef Heidi Krahling, San Anselmo, CA
Make sure to brine 2 days in advance. Then you’ll be ready to go on the day reserved for cooking. It’s so much fun to plan this in the early summer, when fresh figs are sure to be plentiful. Serves: 8
Pork and Pork Brine
Ingredients: 8 lbs. Pork Loin (center cut, Natural preferred) 1 gal. Very Cold Water 4 oz. Sugar 4 oz. Kosher Salt 1 tbls. Allspice Berries 3/4 tbls. Whole Black Peppercorns 1/4 tspn. Chile Flakes 4 Bay Leaves 1 bunch Fresh Thyme 1 1/2 Large Yellow Onions (sliced thin) 3 Carrots (peeled and sliced thin) 1 Orange Peel (zested into wide ribbons)
Ingredients: 2 cups Bulgur 1 Medium Yellow Onion (small diced) 2 oz. Olive Oil 1 oz. Butter (unsalted) 16 oz. of Water (more if needed) 1/4 cup Toasted Walnuts 1/2 bunch Green Onions 1/2 bunch Parsley (finely chopped) TT Salt and Pepper
Ingredients: 1 cup Honey 1 cup Sherry 1 Rosemary Sprig 1 tbls. Black Peppercorns 3 baskets of Figs (either brown turkey or black mission) Zest of 1 lemon Ginger (1 inch long, peeled, thinly sliced julienned)
Ingredients: 1 lb. Spinach (washed and dried) 2 tbls. Butter (unsalted) Salt and Pepper
Procedures: 1. To make the brine for the pork, in a large mixing bowl whisk together the water, sugar, kosher salt, allspice berries, whole black peppercorns and chile flakes, making sure to dissolve the sugar and salt. Add the rest of the ingredients, and stir to combine. 2. In a clean container that is large enough to accommodate all the protein and all the brine, ladle in about an inch’s worth of brine making sure to include plenty of the flavoring ingredients. Add the protein in a single layer. Add enough brine to cover. Cover with a tight fitting lid and label with the date, as well as the date to be removed, and then refrigerate. Brine for 1-2 days. 3. For the bulgur, in a large sauce pan, melt butter and olive oil over low heat. Add bulgur and salt and pepper, and toast over low heat, stirring occasionally, for 30 minutes until the bulgur is medium brown. Add water and cover pan with a lid, simmer over low heat until water is almost evaporated. Turn heat off and let sit for 30 minutes until bulgur is cooked. Lay bulgur onto a flat sheet pan and cool to room temperature. Once cooled, in a large bowl, stir bulgur and add in walnuts, onions and chopped parsley. Add additional salt and pepper if necessary. Keep warm. © 2011 Food&Beverage World Recipes, All Rights Reserved. page: 8
main course: Duck Molasses Duck with Smoked Vegetable Dressing and Peach Chutney By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX
If you do not have a smoker, do not despair. The Vegetable mix tastes delicious as a straight stir fry. Serves: 4 Ingredients: 3 cups Molasses 1 bottle Tabasco 1 tbls. Ginger (finely grated) 1 tbls. Garlic (finely chopped) 2 - 5 lbs. Ducks (whole) TT Salt TT Black Pepper Smoked Vegetable Dressing (recipe) Peach Chutney (recipe) Procedures: 1. Preheat oven to 325 degrees. 2. Combine the first 4 ingredients into a medium bowl. Set aside. Place ducks in a large roasting pan. Season each duck inside the cavity and outside skin with salt and pepper. Place pan in oven and cook for 2 hours. 3. Remove pan from oven and drain all excess fat. Brush molasses mixture completely over each duck and return to oven. Brush molasses mixture over each duck every 8 minutes for 40 minutes. Remove pan from oven. 4. Carefully remove each duck from the pan. When ducks are cool enough to handle, remove each breast and leg leaving the molasses glazed skin undisturbed. Spoon a portion of the Smoked Vegetable Dressing in the middle of each warm plate. Place the warm breast and leg beside the dressing. Spoon a portion of the Peach Chutney over each breast. Serve.
Smoked Vegetable Dressing
Ingredients: 2 Onions (cut into medium dice) 2 Celery Stalks (cut into medium dice) 2 Carrots (cut into medium dice) 1 tbls. Olive Oil 1 Red Bell Pepper (seeds and membrane removed, cut into medium dice) 1 tbls. Sage (chopped) 2 tspn. Thyme (chopped) 3 cups Cornbread Crumbs 2 cups White Bread (cut into medium dice) 3-4 cups Rich Chicken Stock TT Salt Procedures: 1. Place onions, celery, carrots, and red bell pepper into a smoker. Cold smoke for 15-20 minutes. Remove. 2. Heat oil in a large sauté pan over medium heat. Add smoked vegetables and sauté for 4 minutes or until onions are very transparent. Add sage and thyme. Sauté for 1 minute. Add cornbread and white bread. Stir to combine. Slowly add chicken stock, stirring constantly until dressing has enough moisture to resemble a standard dressing. Season with salt and keep warm.
Ingredients: 5 Ripe Peaches 1 tbls. Ginger, finely diced 1 tbls. Sugar 1 tspn. Ground Cinnamon 2 ttspn. Lemon Juice Procedures: 1. Peel and pit all peaches Medium dice 3 peaches and place in bowl and set aside. 2. Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick. About 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for three minutes or until mixture is hot. 3. Remove and set aside.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 9
main course: Squab Moroccan Style Stuffed Squab By Chef Gary Danko, San Francisco, CA
The trick to this beautifully sliced squab is to let the bird sit for approximately 5 minutes, then slice with very sharp knife Ingredients: 6 - (1 lb.) Squabs (semi bone-less) 1 tbls. Cumin Seed 1 tbls. Coriander Seed 2 tspn Fennel Seed 2 tspn. Cardamom Seeds 1 inch length Cinnamon Stick 1 Bay Leaf 1 tspn. Whole Black Peppercorns 2 Garlic Cloves 1 tspn. Whole Cloves 2 tbls. Italian Parsley (chopped) 2 tbls. Extra Virgin Olive Oil 1/4 cup Fresh Orange Juice
Ingredients: 2 cups Cooked Bulgur TT Salt and Pepper
Ingredients: 1/2 cup Essencia (or late harvest wine) 2 Shallots (minced fine) 2 teaspoons honey 1/4 cup Orange Juice 1 cup Squab Essence 2 tbls. Butter
Orange Cumin Carrots
Ingredients: 1/2 lb. Carrots (peeled and sliced, 1 /4-thick) Juice of 2 Oranges 2 tspn. Cumin (ground) TT Salt Procedures for Squab: 1. Grind all spices together. Mix with remaining ingredients. Rub squab with mixture and marinate overnight. Stuff squabs with cooked bulgur. Reshape the bird to it’s natural form. Truss squabs by tying a length of string. 2. In a non stick sauté pan heat the oil. Brown the birds on all side. Place in a 350 degree oven and roast for 12 - 15 minutes or until internal temperature reaches 130 degrees. Remove from oven. Salt to taste, untie and let rest for 5 minutes. Slice the bird cutting through the breast as in the photograph. Serve on cumin scented carrots. Spoon hot sauce over squab. Serve. Procedures for Sauce: 1. Combine essencia, shallots, honey and orange juice. Reduce to a glaze. 2. Add squab essence and simmer for 5 minutes to blend flavors. Whisk. *Squab essence may be substituted by reducing 4 cups rich stock and reduce to 1 cup of remaining liquid. Procedure for Carrots: Combine all ingredients and cook until tender in a 250 degree oven.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 10
main course: Mushrooms Mushroom Ragout, Spinach, Venison Stuffed Piquillo Pepper, Baby Vegetable and Veal Stock Reduction By Executive Chef / Owner Jone Kane - Kane’s Restaurant, Grass Valley, California
Made with: Veal Stock Reduction Serves: 4 Ingredients: 1 cup Alba Clam Shell Mushroom TT Salt and Pepper 4 Piquillo Peppers 1 Venison Sausage (Cooked) 1 cup Baby Spinach (blanched and chopped) 2 tbls. Olive Oil 1/4 cup Daikon Sprouts 1/2 cup Veal Stock Reduction (see method) 8 Baby Squash (blanched, cut in half) 8 Baby Zucchini (blanched, cut in half lengthwise) 8 Baby Yellow Carrots (peeled and blanched) 8 Baby Orange Carrots (peeled and blanched) 2 tbls. Butter 1/4 cup Enoki Mushrooms Procedure for Risotto: 1. In Robot Coupe place peeled Venison sausage and grind until fine. In bowl, add Venion and baby spinach, and grind. Add salt and pepper, mix well. Stuff piquillo peppers with mix and place enoki mushrooms inside. Set aside and steam to heat prior to assembly. 2. Sauté clam shell musrooms in 2 tbls. of olive oil, salt and pepper until just cooked. 3. Sauté remaining vegetables in olive oil, salt and pepper. Heat Veal Stock in pan. Season with salt and pepper. Set aside. 4. Take 4 cup of veal stock demi and heat to simmer. Add 1 tbls. cold butter, and whisk in. Salt and pepper to taste. To Assemble: In bowl, place steamed piquillo pepper in center and arrange vegetables, mushrooms around pepper. Spoon hot stock around vegetables. Decorate with daikon sprouts.
© 2011 Food&Beverage World Recipes, All Rights Reserved.. page: 11
main course: Rice & Seafood Paella Valenciana By Chef Edward Pizzuti, Cafe Giostra, Brando’s, Petaluma, CA
It’s hard to go wrong with this easy recipe. The tip the chef gives you is to cook the rice ahead in a stock pot, and when its almost done, add it to the sauté of vegetables to finish it off, topping it with your fresh, succulent seafood. The last 8 minutes is when the seafood will cook, the rice will absorb the rest of the liquid, and you will have a beautiful presentation. Serves 4
Ingredients: 1 lb. Arborio Short Grain Rice 1 qt. Seasoned Chicken Stock 1 Small Yellow Onion (chopped into pieces) 2 tbls. Extra Virgin Olive Oil 1 tbls. Butter
Ingredients: 1 qt. Chicken Stock 1 Yellow Onion (julienned) 1 Red Pepper (julienned) 1 Green Pepper (julienned) 4 oz. Mushrooms (optional) 1 tbls. Garlic (chopped) 1 tspn. Saffron Threads 1 oz. Extra Virgin Olive Oil 2 Links Bilboa (semi-cured Spanish Chorizo) (cut into 1/8 diagonal cut slices) 12 Fresh Mussels (in shell) 12 Manila or Cherrystone Clams (in shell) 12 - 15 Large Prawns (approx.1 lb) 8 - 12 Fresh Sea Scallops 8 oz. Salmon Fillet (cut in 1” cubes) 2 - 6 oz. Lobster Tails (split) 4 oz. Fresh Peas (or shelled frozen) 1 lg Tomato (skinned, seeded and chopped in cubes) 1 tbls. Smoked Spanish Paprika (optional) 1 tspn. Salt 1 tspn. Pepper Procedure For the Paella Rice: On medium heat, place olive oil and butter in stock pot and heat until butter melts. Add onions and simmer until onions are soft. Add rice and chicken stock. Cook covered until rice is mostly cooked. Remove from heat and add to paella as directed in next paragraph. Procedures For the Paella Valeniciana: 1. On medium heat, place olive oil in a 14 inch diameter Paella pan until oil is hot. Place julienne red and green bell peppers with julienne yellow onions in the paella pan and cook for 3 minutes. 2. Add sliced chorizo, mushrooms, and garlic and continue to cook for 3 to 4 minutes. Add peas and chopped tomatoes. Add rice to pan and toss all ingredients in pan along with rice. 3. Place mussels & clams around the outer part of the Paella pan alternating one mussel then one clam and continue pattern (opening part of clams & mussels must face up). Do not stir any longer. Add lobster, scallops, prawns and salmon. Season with salt, pepper and smoked paprika. 4. Cover and let simmer for 5 to 8 minutes or until liquid is absorbed by rice and the seafood is cooked. Note: be careful not to overcook the seafood. Assembly: Serve the Paella by placing in center of table with lemon wedges on the rim of the bowl along with a large spoon for self service.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 12
main course: New York Steak Porcini Rubbed New York Steak with Carmelized Shallots, Hen of the Woods Mushrooms and Picholine Salsa Verde By Executive Chef Heidi Krahling, San Anselmo, CA
Here’s a new, tasty way to prepare steak. Welcome at anyone’s table. Ingredients: 1/2 cup Capers (drained of their brine 4 - (10-oz.) New York Steaks (trimmed of fat) and roughly chopped) 1 1/4 cups Extra Virgin Olive Oil Porcini Rub 20 Picholine Olives (pitted and roughly Ingredients: chopped) 2 tspn. Sugar Zest of 2 Lemons 1 tbls. Salt Salt and Pepper (generous amount) 4 Garlic Cloves (chopped) 1 tspn. Chili Flakes Mushroom & Fingerling Potato Sauté 1 cup Dried Porcini Powder Ingredients: 2/3 cup Olive Oil 1 lb. Hen of the Woods Mushrooms 2 tspn. Freshly Ground Black Pepper 1 lb. Fingerling Potatoes (halved) 1 bunch Arugula (stems removed) Braised Shallots 4 tbls. Olive Oil Ingredients: Salt and Pepper 1 lb. Shallots (evenly size) 2 tbls. Butter (unsalted) Red Wine Veal Sauce 1 1/2 cup Red Wine Ingredients: 1 tbls. Thyme (finely chopped) 1 qt. Beef or Veal stock (unsalted, very Salt and Pepper rich and gelatinous) 1 tspn. Sugar 1 cup Red Wine 1 tbls. Black Peppercorns Picholine Olive Salsa Verde 1 bunch Thyme Ingredients: 2 tbls. Butter (unsalted) 1 bunch Italian Parsley (finely chopped) 2 Shallots (minced) 2 Garlic Cloves (finely chopped) 2 Shallots (finely diced) Procedures: 1. For braised shallots, sauté shallots with butter over low heat until shallots have caramelized. Add salt and pepper to taste, and deglaze with red wine and sugar. Add thyme and bake in a 350 degree oven until shallots are tender and wine has been reduced into a glazy consistency, approximately 30 minutes. Remove from oven and allow to cool. 2. To prepare mushrooms and fingerlings, preheat an oven to 400 degrees. Toss the fingerlings in 2 tbls. of olive oil, salt and pepper, and bake in an ovenproof dish or roasting pan for about 20 minutes until firm but tender when pierced with a sharp knife. Toss mushrooms and season as for the potatoes, and using the same oven, roast 10-15 minutes, until cooked and beginning to brown. 3. For the sauce, sauté shallots briefly with thyme and peppercorns. Add wine and burn off alcohol. Add stock and reduce until slightly thick. Remove from heat and strain through a sieve. 4. Combine all of the ingredients for the salsa verde and set aside at room temperature. 5. Mix the porcini rub ingredients in a bowl with a strong whisk until smooth and devoid of any lumps of unincorporated porcini powder. Smear porcini rub mixture on both sides of each piece of steak. 6. On a grill over medium-high heat, grill steaks, approximately 7 minutes on each side for medium rare. Let sit for 2 minutes. 7. Toss mushrooms and potatoes with arugula over medium heat until arugula is just warm. To Serve: Place mushroom and potato sauté in the center of a plate. Place a few warm shallots around sauté. Slice the steak in two and stack on top. Stir butter into the sauce and drizzle around the plate. Spoon a tablespoon of the salsa verde over the meat.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 13
main course: Fried Chicken Southern Fried Chicken Breast with Red Flannel Vegetable Hash, and a Hen of the Woods Mushroom and Sherry Sauce By Executive Chef James Ormsby, San Francisco, CA
So much better than any fried chicken you have ever tasted! Worth the effort. Use the side vegetable dish over and over. Mmmmm! Made with: Fresh, organic, natural Chicken Portions for: 8 Ingredients: 8 - (8 oz.) Boneless Skinless Half Chicken Breasts
Ingredients: 2 cup of Buttermilk 2 tbls. Kosher Salt 1 tbls. Rosemary (chopped) 1 tbls. Black Pepper (cracked) 1 tspn. Cayenne Pepper Procedure: Trim and pound with mallet to make an even thickness. Season with salt, pepper, rosemary, while tossing and massaging the breast well. Add buttermilk and cayenne pepper toss again, place in container and refrigerate for 2 hours.
Hen of theWoods Mushroom and Sherry Sauce
Ingredients: 1 lb. of Maitake (hen of the wood) Mushrooms (sliced - or mixed or available wild mushrooms) 1/2 cup Dry Sherry 1 packet of Duck Glace 1/2 cup of Heavy Cream TT Salt, Pepper, Rosemary, and Nutmeg 2 tbls. Shallots (finely minced) 4 oz. Unsalted Butter Procedure: Slice the mushrooms, and add salt at that time to allow mushrooms to start to sweat. This prevents mushrooms from absorbing all the fat in the pan. In large skillet, melt butter. Add shallots, and rosemary, and then cook the mushrooms in the butter until light brown. Deglaze with dry sherry. Add Duck Glace and cream, bring to a boil, taste for seasoning, and reserve until needed.
Fall Red Flannel Vegetable Hash
Ingredients: (Makes 8 portions) 2 cups Russet Potato (small diced) 1 cup Carrot (small diced) 1 cup Parsnip (small diced) 1 cup Fennel (small diced) 1 cup Sweet Potato (small diced) 1 cup Onion (small diced) 1 cup Red Beets (grated, cooked) 1/2 lb. Butter 1 cup Heavy Cream TT Salt, Pepper, Rosemary and Nutmeg 2 tbls. Parsley (chopped)
Procedure: In large non stick skillet, melt butter, add all vegetables except for beets. Season with salt, pepper, stir and cook over medium high heat, until vegetables are lightly browned and tender. Add cream and grated beets, season with rosemary and nutmeg. Cook until cream is absorbed and hash is lightly browned. Keep warm until needed.
Cooking of Chicken
Ingredients: 4 cups All Purpose Flour 1 tbls. Kosher Salt 1 tbls. Black Pepper (ground) 1 tspn. Cayenne Procedure: Dredge chicken breast in flour twice: First in the flour, once in the marinade (see above) and then again in the flour. Fry in deep fryer at 325 degrees, for 7 - 20 minutes until golden brown. Serve immediately on vegetables with hash, and with chicken breast on side. ÂŠ 2011 Food&Beverage World Recipes, All Rights Reserved. page: 14
main course: Prime Rib Roast Texas Herb Rub Roast By Chef Tom Perini, Buffalo Gap, TX
Prime Rib or Rib Eye Roast: With a roast, there is a lot of outside surface to cover, and the appearance is very important. Use this rub with a lot of pepper and garlic. Wet the meat a little, so that the seasoning will stay on. Ingredients: 1 12 lb. Prime Rib Roast
Texas Herb Rub
Ingredients: 1 12 lb. Prime Rib Roast 1 tspn. Dried Oregano Leaves 1 tspn. Dried Thyme Leaves 1 tspn. Paprika 1 tspn. Salt 1/2 tspn. Garlic Powder 1/2 tspn. Onion Powder 1/2 tspn. Ground White Pepper 1/2 tspn. Freshly Ground Black Pepper 1/4 tspn. Ground Red Pepper Procedures: Trim excess fat, and combine all the ingredients and rub over the surface of the meat. Procedure for Cooking Roast on the Grill: Place meat on pit and roast a 12 lb. prime rib at 325 degrees for 3 hours. Take it out when it is showing an internal temperature of 120 - 125 degrees. Turn meat every hour. Remove from heat and let meat rest for at least 40 minutes before serving. Procedure for Cooking Roast in the Oven: Place roast on a wire rack in a roasting pan to keep it out of the drippings. Preheat oven to 500 degrees and roast for 25 minutes to seal the juices. Reduce oven temperature to 300 degrees and roast to desired doneness. Use a meat thermometer to measure internal temperature. If you like it rare, remove between 130 -135 degrees. Let it rest before serving.
ÂŠ 2011 Food&Beverage World Recipes, All Rights Reserved. page: 15
dessert: “Mille Feuille” Crispy Wafer “Mille Feuille” Crème Diplomate By Chef Laurent Tourondel, New York
This is a challenging recipe, with many techniques that professional bakers use. However it is beautiful to look at beyond belief, as you can tell by the photograph. Servser: 8
Crème Diplomate and Lime Sauce
Ingredients: 1/2 qt. Milk 3/4 cup + 5 tbls. Water 8 Egg Yolks 3/4 cup + 2 tbls. Lime Juice (strained) 1 Vanilla Bean 1/2 cup Sugar 1/2 cup + 2 tbls. Sugar 3 tbls. Butter 1/4 cup All-Purpose Flour 2 1/2 tspn. Vodka 1/4 cup + 1 1/2 tspn. Cornstarch 3/4 cup Butter (unsalted) 1/2 qt. Heavy Cream Zest of 3 Limes (grated and finely chopped)
Ingredients: 1/3 cup + 1 tbls. Butter (melted) 1/2 cup All-Purpose Flour 1/2 cup Sugar 5 Egg Whites 1 qt. Warm Water Procedure To Prepare the Crème Diplomate: In a pot, combine the milk and vanilla bean, and bring it to a boil. Meanwhile in a bowl, mix the yolks, sugar, flour and cornstarch. Slowly pour the hot milk over the mixture and combine. Return to the pot and place on high heat. Stir constantly with a whisk and cook 4 minutes till it boils. In a bowl, place the butter and grated lime zest. Pour the cream over the butter and stir until completely cold. Refrigerate. Whip the heavy cream to a stiff peak. Place the cold cream in a bowl and gently fold in the whipped cream. Reserve. Procedure To Prepare the Lime Sauce: In a pot, combine the sugar and 3 tbls. of water and cook to a light blond caramel. Mix the cornstarch with 2 tbls. of water. Deglaze the caramel with the remaining water. Incorporate the lime juice and cornstarch, bring to a boil and add the butter. Refrigerate. Procedure To Prepare the Crispy Wafer: Preheat the oven to 350° F. In a bowl combine the melted butter and flour. Incorporate the sugar and then the egg whites. Stir in the warm water. In 3” non-stick molds, pour 1 ounce of batter. Place in the oven for 7- 10 minutes, depending on the coloration. Remove from the mold when still hot and place the mold on the wafer to avoid curling while cooling. Reserve in a cookie box, each one separated with wax paper. You will need 40 wafers. To Plate the Dessert: In the center of a soup plate, place a teaspoon of crème diplomat, lay a wafer on top of it and press it down. Repeat the process until you have five layers of wafers. Spoon some of the lime sauce around. Serve.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 16
dessert: Baked Alaska Oven Roasted Banana Baked Alaska By Pastry Chef Condra Easley, Santa Rosa, CA
You will need a propane torch to put the finishing touches on this. If you like to make desserts, this is fun to master. You can buy this piece of equipment at Sur La Table, or other stores that specialize in tools for cooks. Made with: 1 Slice of already prepared plain vanilla ice cream cake Serves: 1 Ingredients: 1 slice frozen Vanilla ice cream cake, plain 3 Bananas (ripe) 2 tbls. Butter (melted and unsalted) 1/4 - 1/3 cup Vanilla Sugar or Regular Sugar Procedures For Bananas: 1. Preheat oven to 350 degrees. 2. Slice bananas in half, and place cut side up on a non stick baking surface or silicone baking mat. 3. Brush each banana with melted butter and sprinkle generously with vanilla sugar. 4. Roast in the oven until caramelized approximately 15 - 20 minutes. Bananas should maintain their shape but be cooked. Allow to cool.
Ingredients: 12 oz. Sugar 3 1/2 oz. Water 7 oz. (7 large) Egg Whites 2 oz. Sugar Procedures to Make Meringue: 1. Combine sugar and water in a saucepan and carefully mix together. Cover with a tight fitting lid and bring to a boil. By covering the sugar mixture, the condensation created will wash down any sugar crystals on the side of the pan, eliminating the need of washing down the sides with a brush dipped in cold water. 2. At 235 degrees, start your egg whites on high in the mixing bowl with a whisk attachment. With a digital or sugar thermometer, bring the syrup up to 240 degrees. 3. Add 2 oz. super fine sugar to the whipped whites. Turn the mixer down and slowly pour the hot sugar syrup down the side of the bowl, avoiding the whisk. Whip until cool. Use immediately. Assembly: 1. Cover the top of the ice cream cake wedge with the cooled oven-roasted bananas. 2. Pipe on the Italian meringue with a decorative tip. (I used a leaf tip, slit facing up.) Make sure that the entire surface is covered. 3. Brown the Italian meringue with a propane torch, moving the torch around so as not to burn the meringue. Brown evenly. Using an offset spatula, place the finished dessert on a parchment lined sheet and return to the freezer until ready to serve.
ÂŠ 2011 Food&Beverage World Recipes, All Rights Reserved. page: 17
snack: Fruit Chips Dried Fruit Chips By Chef Condra Easley, Santa Rosa, CA
Good as a garnish, but fabulous as a snack for the kids. Keep a bowl of these handy. You’ll be glad you did. Common fruits used for chips : Apples Pears Bananas Pineapple Procedures: 1. For pears and apples, slice them lengthwise for a better presentation. Preheat oven to 225° F. 2. Slice the fruit very thin. If no additional sweetness is desired, skip the next step. 3. Lay the slices out on a silicone baking mat and sprinkle lightly with confectioner’s sugar. Another method is to soak the fruit in a simple syrup for a few minutes. This will give you a more translucent chip. 4. Bake for 75 - 90 minutes or until crisp. These won’t stay crisp for long, so keep them in a tightly sealed container.
© 2011 Food&Beverage World Recipes, All Rights Reserved. page: 18
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