Sous Vide Octopus, Marinated Golden Beets, Garlic Crostini

Posted by on Sep 22, 2014 in General Recipes, Main Course | 0 comments

Sous Vide Octopus, Marinated Golden Beets, Garlic Crostini

Ingredients: •1 Large Golden Beet, roasted and diced large •2 Tbsp Oregano, chopped •1 Tbsp Parsley, chopped •4 Octopus Tentacles, medium/large size •2 bunches Thyme •4 Bay Leaves •1 cup Olive Oil •1 clove Garlic, halved •4 slices Rustic...

read more

Swordfish Milanese, Pea Tendril Puree, Olive, Charred Leeks, Blistered Cherry Tomatoes, Micro Basil

Posted by on Sep 22, 2014 in Fish, General Recipes | 0 comments

Swordfish Milanese, Pea Tendril Puree, Olive, Charred Leeks, Blistered Cherry Tomatoes, Micro Basil

Ingredients: •1 ½ lb. Swordfish, portioned into 4 pieces, pounded thin •1 cup Panko Breadcrumbs •½ cup Parsley, chopped •½ cup Chives •1 lb. Pea Tendrils •½ lb. Spinach •½ cup Chicken Stock •1 Leek •½ cup Olives, cured and halved •1...

read more

Tres Leches Strawberry Balsamic Gastrique, Mascarpone Cream

Posted by on Sep 22, 2014 in Dessert and Sweets, General Recipes | 0 comments

Tres Leches Strawberry Balsamic Gastrique, Mascarpone Cream

Ingredients: For the Cake: •7 Ea. Large Eggs (separated) •1/2 C. Butter (unsalted) •1 C. Sugar •2 1/2 C. All Purpose Flour •1 Tsp. Baking Powder •1 C. Milk (whole) •2 Tsp. Vanilla Extract For the Tres Leches Mixture: •1 Ea. Can Sweetened...

read more

Quail, Stuffed With Fennel & Roasted Pepper Forcemeat, Grated Cauliflower, & Caramelized Brussel Sprouts, Bourbon Reduction

Posted by on Sep 22, 2014 in General Recipes, Main Course | 0 comments

Quail, Stuffed With Fennel & Roasted Pepper Forcemeat, Grated Cauliflower, & Caramelized Brussel Sprouts, Bourbon Reduction

Ingredients: •4 Ea. Whole Boneless Quail •1 T. Rosemary •1 T. Sage •1 T. Dijon Mustard For the Forcemeat: •1/2 Lbs. Ground Chicken •1 Ea. Red Bell Pepper (roasted, seeded, skinned & diced) •1 Ea. Fennel Bulb (julienned &...

read more

Grilled Mako Shark, Chorizo & Clams Risotto, Uni Buerre Blanc

Posted by on Sep 22, 2014 in Fish, General Recipes, Main Course | 0 comments

Grilled Mako Shark, Chorizo & Clams Risotto, Uni Buerre Blanc

Ingredients: For Shark: •1 lb Mako Shark, portioned into 4 •Salt and Pepper For the Risotto: •4 Tbsp Unsalted Butter •1 Tbsp Olive Oil •½ small Onion, chopped •4 oz. Chorizo •1 ¼ cups Arborio rice •½ cup White Wine •4 ¼ cups Seafood...

read more

Sole/Crab Involtini, Parsnip/Pancetta Puree, Kale, Buerre Blanc

Posted by on Sep 22, 2014 in General Recipes, Main Course | 0 comments

Sole/Crab Involtini, Parsnip/Pancetta Puree, Kale, Buerre Blanc

Ingredients: 4 fillets Sole, 7-9oz, cut lengthwise 2 lb. Crab ¼ cup Chives, chopped ¼ cup Parsley, chopped 1 tbsp. Garlic, chopped ¼ cup Breadcrumbs 1 roasted Bell Pepper, chopped fine Zest of 2 Lemons 1 Large Onion 2# Parsnips, cleaned 1 cup Heavy Cream 2...

read more