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August 2014 - Caipirinha De Uva
The Broadmoor Mixologists
- 1 ½ oz. Ciroc Vodka or vodka of your choice
- 1 oz. simple syrup
- 6 red seedless grapes
- 3 lime quarters or to taste
- Fill an Old Fashioned glass with cracked ice.
- In a mixing glass add simple syrup or granulated sugar, grapes and lime quarters.
- Muddle to extract juice without forcing the rind from the lime.
- Dump the ice from the glass into the mixing glass, add vodka and shake.
- Pour the entire drink into the chilled Old Fashioned glass.
- Remember, this drink is served with the same ice used during its preparation.
July 2014 - Torta Limone di Caprino
Adam Thomas - Executive Pastry Chef
- 1 ¾ cups All Purpose Flour
- ½ cup Powdered Sugar
- 1 ½ cups Unsalted Butter (room temperature)
- ½ cup Pine Nuts (chopped)
- Mix powdered sugar and flour together in a table top mixer.
- Add room temperature butter and pine nuts until a smooth dough forms.
- Roll dough out to ¼” thickness and place in a 1/2 sheet baking pan.
- Bake the crust at 350 degrees until deep golden brown for approximately 20 to 25 minutes and set aside to rest.
- 4 cups Sugar
- 2/3 cup all purpose flour
- 1 ¼ cup Lemon Juice
- 2 Lemons Zested
- 12 large Eggs
- 2 large Egg Yolks
- pinch of salt
- Reduce oven temperature to 300 degrees.
- Mix sugar and flour together.
- Add lemon juice and zest.
- In standing mixer, combine: eggs, egg yolks and salt.
- Add the dry ingredients to the wet and mix well.
- Place lemon filling directly onto pre baked shortbread, it is best when warm.
- Bake the bars at 300 degrees for 30 to35 minutes, or until just set.
- 1 cup of your favorite whipped cream
- Once bars have cooled pipe your favorite whipped cream or leave the bars just as they are!
June 2014 - Chilled Cucumber Soup
Brian Wallace - Chef de Cuisine Natural Epicurean
This two part recipe has the base, which is the Cucumber Soup and the garnish, Pine Nut Mayonnaise. The base recipe for the Pine Nut Mayonnaise can be tweaked and taken up a notch by adding various herbs and beans, becoming a wonderful dip!
Chilled Cucumber Soup
1 teaspoon Grapeseed Oil
- Working in batches, add cucumber into the vessel of a blender or food processor.
- Puree cucumber until it is smooth.
- Add lemon juice and slowly add the oil in a steady stream into the blender/food processor. Be careful to not add too much oil, just enough to emulsify the liquids.
- Season to taste with salt.
- Chill Immediately.
- Heat water just until it begins to steam.
- Add the pine nuts to the warm water and steep for ten minutes.
- Transfer the pine nuts and the water to a blender/ food processor and puree until smooth. Adjust with more water if necessary.
- Add lemon juice to taste.
- Slowly add the oil in a steady stream to form an emulsion.
- Season with salt to taste. Adjust with more lemon juice if necessary.
- Pour soup into bowls.
- Drizzle the Pine Nut Mayonnaise into each soup.
- Garnish with assorted vegetables and sprouts - enjoy!
May 2014 - Marinated Beets, Hazelnuts, Ricotta Salata
David Patterson, Executive Sous Chef of Restaurants
Ristorante and Bar del Lago, designed by internationally renowned architect Adam D. Tihany, features authentic and unique recipes gathered from every great culinary region of Italy
This is a quick salad that easy to prepare and provides versatility to any summer menu. We focus on roasting the beets perfectly to achieve a soft texture and maximize the natural sweetness of the vegetables.
3-4 pounds Large red beets (‘Bull’s Blood’ or ‘Detroit Red’ Beets are preferred but any will work
1-4 cup chopped onion
4 ounces Toasted Hazelnuts
8 ounces Ricotta Salata (available at Whole Foods or any reputable cheese monger)
To taste Good Quality Balsamic Vinegar (available at Williams Sonoma)
To taste Extra Virgin Olive Oil
To taste Salt
To taste Pepper
- Trim the stems & greens of the beets
- Wash the beets, leave them whole and wrap them loosely in a bit of aluminum foil.
- Season them with a little extra virgin olive oil, salt & pepper.
- Roast the beets in a 350 degree oven until fork tender. This usually takes about an hour or so.
- When they are done, let them cool and gently peel the skin away from the beets. This will be very easy to do and will not require a knife.
- Slice them about ½” thick. David like's to slice them through their ‘equator’ as it reveals a beautiful bull’s eye pattern.
- To serve, season the beets with a little extra virgin olive oil, sea salt and fresh cracked black pepper.
- Sprinkle a generous amount of toasted hazelnuts on the beets.
- To shave the ricotta salata, use a vegetable peeler. It is easy to create elegant ribbons of cheese to cover the plate.
- To finish, drizzle an excellent quality DOP Balsamico over the dish. DOP stands for ‘denominazione di origine protetta.’ It is a protected geographical status that ensures the vinegar was produced in Modena, Italy and made under particular guidelines that ensure the superior quality and tradition of the product.
While the greens are still nice and fresh wash them and use in a salad or braise them with a little chopped onion.
They are a great source of Vitamins A, C & K, as well as dietary fiber, magnesium & potassium.
It’s easy to find ‘Bull’s Blood’ or ‘Detroit Red’ Beets at most summer & fall farmer’s markets.
April 2014 - Risotto au Vert
Korey Sims, Chef de Cuisine Penrose Room
Ingredients for the Risotto:
½ lb. carnaroli rice
2 tablespoons butter
1 cup white wine
1 shallot diced small
½ gallon chicken stock (heated to a simmer)
- Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.
- Cook the shallots until they are translucent and aromatic, but not browned.
- Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.
- Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.
- Slowly begin incorporating the chicken stock 1 cup at a time.
- Stir the stock into the rice with a wooden spoon, but do not continuously stir.
- The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.
- Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.
- Add more stock 1 cup at a time until the rice is al dente.
- Cool and reserve for later use.
Ingredients for the Herb Puree:
- 2 oz basil
- 2 oz chives
- 4 oz parsley
- 2 cups spinach
- 2 oz tarragon
- 2 oz olive oil
March 2014 - La Taverne's Trout Auvergne
Andreas Hartmann, Chef de Cuisine La Taverne
Auvergne being a region in central France is well known amongst fisher men as a premiere fishing destination. The area in Auvergne know as Haute-Loire with the rivers Allier and Loire offers excellent fly fishing for wild trout. I have favored this particular preparation of trout since my apprentice chip in Austria. I have featured this dish many times on menus throughout my career.
- 2 each Whole trout, rainbow, brown or red
- as needed All purpose flour
- ¼ pound Apple wood smoked bacon, small diced
- ½ pound Unsalted butter
- 4 cloves Garlic, chopped
- 3 sprigs Thyme, fresh, torn
- ¼ cup Italian parsley, rough chopped
- ½ cup Apple cider vinegar
- as needed Sea salt & black pepper
Filet the dressed trout and score the skin side with x-marks.
Season the filets with sea salt and fresh ground black pepper.
Dredge the skin sides in all purpose flour.
Render the diced bacon over medium low heat in heavy sauté skillet until the bacon is shiny but not crispy.
Add the fresh butter to the bacon.
Once the butter starts to foam, move the bacon to the sides of the skillet and place the trout filets in the center of the skillet.
Cook until the skin side is crisp.
Using a fish spatula turn the trout over to its flesh side is careful not to splatter your self with the butter.
Place the chopped garlic onto the areas next to the trout and continue cooking until the fish filets are done.
Typically trout is cooked to medium well.
At this point sprinkle the torn thyme leaves and rough chopped Italian parsley into the spaces between and next to the trout filets and season the butter with sea salt and fresh ground black pepper.
Deglaze with the apple cider vinegar and remove from heat source.
With a fish spatula remove the trout from the skillet and place the trout skin side up on a warm serving plate.
Taste the cooking liquid/butter as it should be well seasoned with a hint of acid from the vinegar and nape the trout filets with it.
Chef’s hint: Serve with any form of roasted potatoes, green salad and your favorite beer.
February 2014 - Golden Bee's Pork Belly
Jonathan Frakes, Chef de Cuisine Summit
Pork Belly Brine
Can be made up to a week ahead of time
- ¼ cup honey
- 3 bay leaves
- 15 rosemary sprig
- 1 oz. thyme
- 1 oz. parsley
- ¼ cup garlic cloves
- 1 tablespoons black pepper
- 2.5 oz. kosher salt
- 6 pounds pork belly
- 64 ounces water
- Combine all ingredients, bring to a boil and cool.
- Pour cooled brine over belly, make sure belly is fully covered.
- Keep pork belly in brine for 10 to 12 hours.
- 1 pound pork butt (diced)
- 3 cups red wine
- ½ cup shallots peeled and quartered
- ¼ pound butter.
- 2 quarts veal stock
- Oil as needed
- Salt and pepper as desired
- Sear pork butt over medium heat until golden brown.
- Add shallots and butter and cook until shallots are golden brown.
- Add red wine and reduce by half. Add veal stock and lower to a simmer.
- Simmer until stock will coat the back of a spoon.
- Season and strain sauce.
- This can be made up to 4 days ahead of time.
- 3.5 oz. corn grits
- 1 qt. Heavy Cream
- ¼ pound of butter
- Salt and pepper, as needed
- Bring cream and butter to a boil over a medium heat.
- Stir in the corn grits, then lower heat to low.
- Slowly cook grits for 1 to 2 hours until grits are soft.
- Season with salt and pepper.
- Serve grits warm not hot.
- If the cream gets too hot the sauce will break and become oily.
- Slow and low, is the best way to achieve creamy grits.
Pork Belly Confit
- 5 cloves of crushed garlic clove
- ¼ bunch thyme
- 1 brined pork bellies
- Lard or Duck Fat to cover (available online or locally at Andy's Meat Market)
- Dry the brine off of the pork bellies.
- Preheat oven to 200 F.
- Place each belly in a deep vessel and cover with the fat by ½ and inch.
- Heat fat to 190 degrees on the stove top, but do not boil.
- Cover with foil or lid and place in the oven.
- Cook 4 hours until very tender. Always keep the belly completely submerged in the fat.
- Add crushed garlic and thyme during the last 2 hours of cooking.
- Once tender cool pork belly in fat. The fat will preserve the pork belly up to 7 days if completely covered.
- When you want to serve the pork belly, reheat in a 200 F oven until fat has melted.
- Pull belly from fat and cut to desired portion size.
- Sear the belly over a medium heat until the belly is golden brown.
- Serve over creamy grits, pork jus, and top with a fried egg.
January 2014 - Steamed Mussels with Herb Broth
Mark Musial, Chef de Cuisine Summit
- 1lb of Prince Edward Island Mussels (Whole Foods Keeps Them in Stock)
- 2 Cloves of Minced Garlic
- 1 Very Small Diced Shallot
- ½ Bunch of Fresh Picked Parsley
- 1 Roma Tomato Blanched and Peeled
- ½ Cup Good Quality Dry White Wine
- 3 Tablespoons of Butter
- Course Ground Black Pepper to Taste
- Kosher Salt to Taste
- Heavy Bottom Pot with Lid
This is a very simple dish to execute, however it is very important to not overcook the Mussels.
- Let’s first start with the Roma tomato, begin by taking a pairing knife and making an X at the bottom of the tomato (skin side).
- Then boil the tomato for a short time just until the skin begins to peel away from the tomato.
- Then remove the tomato from the hot water and place into an ice bath until completely cooled.
- Remove the tomato and peel it form the X, then quarter it and remove the seeds. Set aside until later.
Mussels need very little preparation because must commercial mussels come pre-purged; however it is good to go though the process to be sure. First when purchasing your mussels, be sure to check and make sure there are no broken shells or that any of the mussels are open, that indicates a sign that the mussels are dead. Next smell the mussels; they should have a faint smell of the sea; however they should not have a strong fish smell. Your fish monger will have no problem helping you with this process it is very important to get the freshest mussels.
Now that we have the mussels we need to do a little cleaning before we cook them.
- Prepare a bowl with enough ice water to submerge the mussels, then place the mussels inside and let them set for a few minutes.
- Then begin to remove each mussel checking to be sure they are closed and free of debris placing them on a dry towel. We are now ready to cook the mussels.
- To cook the mussels you will start by placing a tablespoon of butter, the minced garlic, course ground black pepper, and the shallots in a heavy bottom pot and cook on med-high heat until the shallots and garlic or tender.
- Then add the mussels and ½ cup of the white wine.
- Place the lid on the pot and let cook for one minute.
- Check the pot often and give a gentle stir to make sure the mussels cook evenly.
- It is important to watch the mussels because they will cook at different times, when they are ready the shells will open and the flesh of the mussels will still be smooth.
- Add the last of the butter, picked parsley, tomato, and finish with some salt and place in desired serving dish.
This dish goes great with some toasted bread and a nice glass of Albarino, enjoy!
December 2013 - Prosciutto and Basil Frittata
Justin Miller, Chef de Cuisine
Preheat oven to 350 degrees fahrenheit
- 6 large eggs
- 1/4 cup heavy cream
- 1T unsalted butter
- 1 cup baby spinach (rough chop)
- 1 cup wild mushrooms (sliced)
- 1/2 cup Prosciutto (thin slice)
- 1/4 cup sundried tomato (sliced)
- 1/2 cup Mozzarella (shredded)
- 5 leaves fresh basil
- 1t fresh ground black pepper
- pinch kosher salt
- Place heavy saute pan over medium heat - we suggest cast iron but any heavy, oven proof pan will work
- In a bowl beat the eggs and cream until smooth
- Melt butter in hot pan
- Add mushrooms and allow them to become tender
- Add Prosciutto and cook long enough to render some of the fat
- Add spinach and allow it to wilt
- Add the tomato and combine
- Incorporate the eggs to the vegetable/ham mixture and mix well
- Place pan with egg mixture into the oven for 10 minutes
- Sprinkle cheese on top
November 2013 - Tavern's Kale Salad
David Patterson, Executive Sous Chef & Andreas Hartmann, Chef de Cuisine - Tavern
- 2 bunches curly kale leaves
- 1 each Kabocha squash, roasted, diced (see sub. recipe)
- 2 each oranges, segmented
- 1 ½ each avocado, diced
- pinch salt and pepper
- 4 each orange chips (see sub. recipe)
- 8 ounce Orange- Sage vinaigrette (see sub. recipe)
- Remove the stems from the kale leaves, tear the leaves into bite size pieces and rub them between your hands to bruise the leaves
- Place the kale in a stainless steel mixing bowl along with the diced avocados, diced squash and orange segments
- Add the dressing, season with salt and pepper, and toss well
- Divide into four serving bowls and garnish with orange chips
Roasted Kabocha Squash
preheat oven to 350 F˚
- 1 each Kapocha squash
- dash Chinese 5 spice (see sub. recipe)
- salt and pepper to taste
- 1 ounce butter
- Cut the squash in half and remove seeds
- Season the insides with salt and pepper and sprinkle with a dash of the Chinese 5 spice
- Divide the butter and also place in the inside of the squash halves
- Cover with parchment paper and aluminum foil and bake in a 350F˚ oven for about 30 minutes or until al dente.
- Chill, peel, medium dice and reserve
Chinese 5 Spice
- 1 ounce star anise, whole
- 1 ounce clove, whole
- 1 ounce peppercorns black, whole
- ½ ounce celery seeds, whole
- ½ ounce cinnamon ground
- In spice or coffee grinder, grind first the star anise, then the cloves, peppercorns and celery seeds
- Combine the freshly ground spices with the ground cinnamon and reserve in air tight container
preheat oven to 160 F˚
- 1 orange
- ½ cup sugar
- ½ cup water
- In sauce pot combine the sugar and water and bring to a boil
- Remove from the heat, cool to room temperature and reserve
- Wash and thin slice the orange
- Pull the slices through the sugar syrup, place on parchment paper and dry in 160F˚ oven, approximately 4 hours.
- 1 cup orange juice
- 2 ounce white balsamic vinegar
- 2 ounce lemon juice
- 1 orange, zested and juiced
- ½ ounce garlic paste
- 1 ounce sugar
- 1 ½ cup canola oil
- 1 teaspoon sage, chopped
- salt and pepper to taste
- Combine all ingredients and whisk together
- Season to taste and reserve
- Dressing can be made the day before and refrigerated
- Add the sage just prior serving
Fun Kale Facts
- Kale is a leafy green vegetable that belongs to the Brassica family of vegetables
- Health benefits of kale;
Anti-inflammatory health benefits
Glucosinolates and cancer-preventive benefits
Cardiovascular supporting benefits
- Kale is a descendent of the wild cabbage originated in Asia, brought to Europe around 600 B.C and to the US by English settlers in the 17th century
October 2013 - Lobster Macedoine Salad
David Patterson, Executive Sous Chef & Korey Sims, Chef de Cuisine - Penrose Room
• 2 egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon Cognac
• ½ cup neutral oil (grape seed, canola)
• 1/8 teaspoon Dijon mustard
• Let mustard and egg yolks come to room temperature.
• Add lemon juice and a pinch of salt and mix in a bowl with a whisk.
• Slowly stream in neutral oil until mixture begins to thicken.
• Finish with cognac and more salt and pepper to taste.
Black Truffle Vinaigrette
• 2 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped black truffles (can be omitted)
• 1 teaspoon black truffle oil
• 1 cup olive oil
• Mix both vinegars and the truffles in a blender base with a pinch of salt.
• Turn blender on low and stream in the olive oil until dressing becomes lighter in color.
• 2 each 1.5 # lobsters
• 1 zucchini
• 2 stalk celery
• 1 large carrot peeled
• 1 green apple peeled
• 1 large turnip peeled
• ½ # mixed baby lettuces
• Place two pots of salted water on the stove and bring to boil. (water should taste like the sea).
• Dice all vegetables into medium dice. Blanch each vegetable until tender in one of the pots of salted water.
• While water is at a rolling boil drop both lobsters into the pot head first
• Cook lobsters for 6-8 minutes until they become red in color, then plunge them directly into an ice bath.
• Peel lobster meat from the shell with scissors and soak in cold water for 3 minutes.
• Slice lobster into roughly 2 inch by 1 inch pieces and dress with some of the truffle vinaigrette.
• Dress all vegetables in the aioli.
• Place vegetables inside a ring mold in the center of the plate.
• Layer with lobster and leave an open space in the center.
• Dress baby lettuces in vinaigrette and make bouquet in the center of the ring mold.
• Remove the ring mold and dress the plate with vinaigrette.
Wine Recommendation - by Korey Sims
Daniel-Etienne Defaix, Vieilles Vignes, Chardonnay, Chablis, France 2007
Grown in soil composed of fossilized oyster shells, Chablis is a perfect pairing with seafood. Lemon zest, saline, tremendous acidity and a lingering, slightly buttery finish make this an ideal wine to enjoy with food.
Really any chardonnay will pair nicely with lobster due to the buttery taste derived from malolactic fermentation.
My second choice would be Champagne as the acidity and sweetness of Champagne like Perrier Jouet cut through the creaminess of the dressings and bring out the sweetness in the fruit accompanying the dish. It also elevates the inherent sweetness of the lobster.
September 2013 - The Broadmoor's Chicken Tagine
David Patterson, Executive Sous Chef, Mark Musial, Chef de Cuisine - Summit and Kevin Reinhold, Chef de Cuisine - The Broadmoor's Ranch at Emerald Valley
Preheat oven to 265 degrees
Ras el Hanout - spice mixture
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cardamom
- 2 teaspoons Ground Mace
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Allspice
- 1 teaspoon Coriander Seeds
- 1 teaspoon Nutmeg
- 1 teaspoon Turmeric
- ½ teaspoon Black Pepper
- ½ teaspoon White Pepper
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Anise Seeds
- ½ teaspoon Clove
or you can purchase the Mourad's Moroccan Preserved Lemons from Williams Sonoma
- 1 whole chicken, cut into six pieces (wings, breast, legs)
- 2 large yellow onions, chopped
- 1 handful of fresh chopped cilantro
- 1 handful of fresh chopped parsley
- 2 to 3 cloves of garlic
- 2 teaspoons of ginger
- ½ teaspoon salt
- ¼ teaspoon saffron
- 1 tablespoon Ras el Hanout (see Recipe)
- ½ cup of green olives
- 1 preserved lemon (see Recipe) or Mouraud's Moraccan Lemon Preserve from Williams Sonoma
- 1/3 cup olive oil (use a blend or a light olive oil made for frying)
- ¼ cup of chicken stock
- Remove the flesh from the preserve lemon, and finely chop it. Mix this with the chicken, garlic, Ras el Hanout, ginger, cilantro, parsley, and saffron. Allow to marinate over night if possible.
- Coat the bottom of a tagine or Dutch oven with the olive oil and heat on medium-high.
- Sear the chicken skin side down until it has a nice deep brown color.
- Add onions, olives, ginger, preserve lemon, saffron, and chicken stock.
- Reduce heat and bring to a simmer gently, do not allow boiling.
- Once simmering, place lid on tagine or Dutch oven and put in a pre-heated 265 degree oven.
- This will allow you to control the heat better.
- Check the chicken after fifteen minutes to make sure it is a gentle simmer.
- Cook for 60 to 75 minutes until chicken is fork tender.
So your chicken tagine is now ready, but what do you serve it with? You could serve it with some saffron rice, quinoa would be nice as well, at the Summit we serve ours with couscous (so good they had to name it twice). Super simple recipe, we use Israeli couscous which is a bigger then Italian couscous.
Start by toasting the couscous in a pot until it takes on a little color and become fragrant add the water and cook until tender, we then sauté the couscous in a pan with some fresh garlic, shallots, English peas, and zucchini.
Finish the dish with some fresh parsley, lemon juice, and some good Extra Virgin Olive Oil.
- Place the couscous in a bowl and then place the chicken tagine on top spooning some of the braising liquid on top.
- If you need to thicken the liquid use a corn starch slurry (equal parts corn starch to liquid) and season accordingly.
- Some toasted almonds sprinkled on top and picked Italian parsley would be a nice touch.
- Enjoy this dish with a light bodied red wine like Beaujolais from France or a white wine like Assyrtiko from Santorini Greece. Pretty much a clear canvas on this one … drink what feels right.
August 2013 - Veal Cheeks with Herb Papardelle
David Patterson, Executive Sous Chef
Preheat oven to 300 degrees
- 2 3/4 Cups All Purpose flour
- 5 Egg Yolks
- 1 Tablespoon of each - Spinach, Parsley and Chives
- In food processor puree - Spinach, Parsley and Chives
- Whisk together - egg yolks, spinach, parsley and chives
- Season the flour with salt and pepper, slowly incorporate the liquids
- Cover and allow the dough to rest for at least one hour
- Roll the dough thin and cut into broad strips
- Place in a cool dry area and allow to dry over night
- 4 lbs Veal Cheek
- 6 oz Olive Oil
- ½ lb Onion (chopped)
- ¼ lb Carrot (chopped)
- ¼ lb Celery (chopped)
- 1 Quart White Wine
- 1 Teaspoon Black Peppercorns
- 2 Bay Leaves
- 3 qts Veal stock or beef broth
- Place a heavy bottom pot over medium high heat and allow to get hot
- Dry the veal cheeks and season with salt and pepper
- Place the oil in the heated pan and sear the veal cheeks off until golden brown. Remove the cheeks and add in the vegetables and allow them to get nice and brown
- Deglaze with the white wine and allow to reduce to sec - meaning almost dry
- Add the veal cheeks back in and the spice and veal stock
- Bring to a simmer and place in an oven at 300 degrees for 4 hours
- Allow to cool in the liquid before taking the cheeks out.
- Once you remove the cheeks reduce the liquid until it is thick, strain and reserve.
- ½ lb Asparagus tips
- ½ lb English peas
- ½ lb Pearl Onions
- ½ bunch Scallions - white parts only
- 1 cup Chicken Stock
- 4 oz Unsalted Butter
- 3 oz Parmesan
- All Papardelle Pasta
- Bring 2 gallons of salted water to a boil
- Add in the pasta and vegetables into the water and allow to cook for 6 minutes
- Meanwhile in a sauté pan simmer the chicken stock and slowly add in the butter
- Once it is incorporated add in the vegetables and pasta allow to incorporate and add in the Parmesan
- Remove from heat and allow the cheese to melt and season to taste
- For the veal cheek slice into 1 inch chunks and heat with the reserved liquid, if it gets too thick add a little water and make sure the sauce is coating the veal.
July 2013 - Fire Eater Chicken Wings
Steven Raichlen, BBQU 2013
Serves: 6 as an appetizer, 4 as a light main course
3 to 3-1/2 pounds chicken wings
1-1/2 hardwood chips, soaked in water covered for 30 minutes, then drained
- 1 tablespoons pimentón (smoked Spanish paprika) or sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion or garlic powder
- 1/2 teaspoon celery seed (optional)
- 2 tablespoons extra virgin olive oil or vegetable oil
For the sauce:
- 1 stick (8 tablespoons) unsalted butter
- 2 to 5 jalapeno peppers (preferably red, or other hot peppers—depends on your tolerance for heat), thinly sliced crosswise
- 1/2 cup fresh cilantro leaves
- 1/2 cup Louisiana-style hot sauce (Frank’s RedHot®, Crystal Hot Sauce, or Tabasco)
- A few drops of liquid smoke (optional)
Set up your grill for indirect grilling and preheat to medium-high (400 degrees). Brush and oil the grill grate
Cut each chicken wing through the joints into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock)
Place the wings in a large mixing bowl
In a small bowl, combine the pimentón , salt, pepper, cayenne, onion powder, garlic powder, and celery seed
Sprinkle spice mix over the chicken and toss
Add the olive oil and toss again
Method for Wings:
Method for Sauce:
June 2013 - Colorado Quinoa with Shaved Vegetables
Bertrand Bouquin, Executive Chef
This recipe is fresh, easy and fast. Bring to your next cookout or dinner party for a healthy side!
- 4 Cups of Quinoa
- 1/2 Bunch of Asparagus
- 6 oz of Radish
- 8 oz of Baby Carrots
- 3 oz of Zucchini
- 3 oz of Yellow Squash
- 12 oz Bottle of Red Verjus or Arvum Arrope Grape Must (available at Williams Sonoma)
- 4 oz Granulated Sugar
- 1 Medium Shallot
- 1 Clove of Garlic
First start cooking the quinoa by following the directions of the box, for added flavor try using chicken or vegetable stock instead of water.
Next you will need to prep the verjus reduction. If using the Grape Must you may omit this step and go directly to the vegetables.
Mix the 4 oz of sugar and the bottle of verjus and bring to a simmer on the stove top, reduce heat to low and let reduce to a thicker consistency.
To prep the vegetables you will need a sharp knife, carefully slice the vegetable as thin as you can and set aside.
Heat a sauté pan over medium-high heat with a little cooking oil.
Sauté the vegetables together with the shallots and garlic until tender.
To assemble the plate, start by placing the quinoa on the plate as the base.
- Top with the sautéed vegetables and drizzle with the verjus reduction or Grape Must.
Consider adding a salad of mixed greens with nice olive oil and a wedge of lemon.
May 2013 - Tavern's Banana Cream Pie
Adam Thomas, Executive Pastry Chef
Sugar 4 3/4C
Banana Puree 9 1/2C
Butter 2 1/3 C
Dark Rum 3 1/2T
• Method Banana Caramel
Combine sugar and glucose and cooking to dark amber caramel. Deglaze with banana puree and butter. Remove from heat and add rum. Blend with a hand blender to make smooth.
Chocolate Sable Dough
Butter, room temp. 3 C
Powder Sugar 1 1/2 C
Almond Powder 1C
Cocoa Powder 1 3/4T
Chocolate 72% (melted) 5 ¼ T
Eggs 5 large eggs
All Purpose Flour 5 1/4C
• Method – Chocolate Sable
Mix all ingredients together in a food processor, just until barely combined, finish mixing on a work surface, wrap and chill overnight.
Sugar 4 3/4C
Banana Puree 9 1/2C
Lemon Juice 2T
Gelatin 8 sheets
• Method Banana Gelee
Puree fresh ripe bananas in a food processor with sugar and lemon juice. Bloom the gelatin sheets in cold water and heat with part of the banana mixture.
(How to Bloom -Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)
Once soft, lift sheets from the cold water. Wring gently to remove excess water, then add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.)
Combine the gelatin banana with the rest of the mass and pour on top of the reserved chocolate cremeux. Place in refrigerator.
Cream 1 pint
Egg Yolks ½ cup
Sugar ¼ cup
Chocolate 65% 5 oz
Chocolate 35% 6 oz
• Method – Chocolate Cremeux
Over low heat you will temper the Anglaise by combining the cream and with egg yolks and sugar. Pour over chocolate, mix well and pour mixture into plastic lined sheet about 12” x 9”. Place in refrigerator.
• Remove chocolate sable from the chiller and roll out to 1/8” thick. Cut rectangles
• 1 ½ “ x 3”. Bake in a 350 degree oven for 5min, set aside.
• Remove cremeux and gelee tray from the chiller and cut into rectangles slightly smaller than the chocolate sables.
• Place cremeux and gelee on top of the sables.
• Garnish the top with fresh whipped cream, caramelized walnuts and puff pastry shards.
• Spoon banana caramel on the plate, place banana cream pie on top. Finish the plate with sliced bananas that have been bruleed with sugar, and viola.
• Bon Appétit
April 2013 - PLAY's Acapulco Shrimp Ceviche
Acapulco Shrimp Ceviche
David Patterson, Executive Sous Chef of Restaurants
- 11/2 # 71/90 count Red Shrimp
(71/90 Refers to the size… these are small)
- 2 Ripe Avocados, medium diced
- 2 Ripe Roma Tomatoes medium diced
- ½ Bunch fresh Cilantro, washed well and rough chopped
- ½ Small White Onion, small diced
- ½ Jalapeno, deseeded and small diced
(the heat level is personal preference, the more seeds the spicier)
- 2 Cups Ceviche Marinade (recipe below)
- A little ketchup, to taste
- A little Tabasco or favorite hot sauce, to taste
- A few lime slices
- Corn Tortilla Chips
- 5 Limes, zested and juiced
- 5 Lemons, zested and juiced
- 1 T minced garlic
- 1 t chile flakes
RINSE the shrimp well. Traditionally, the shrimp are added to the ceviche raw and ‘cooked’ by the lime juice. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Traditional-style ceviche was marinated for about three hours. If you are a purist, marinate the shrimp together with the marinade for a few hours or even over night. I like to briefly steam the shrimp for about 2 minutes, just to barely cook them and give them a firmer texture.
MIX the ceviche marinade well.
ADD the marinade to the shrimp, cooked or raw, and allow the flavors to infuse for at least an hour or so. Fold in a few spoonfuls of ketchup and a splash of Tabasco hot sauce. If necessary, add a little salt and pepper to adjust the seasoning.
DICE the avocado, tomato, onion & cilantro and gently fold it into the shrimp mixture.
SERVE in glass sundae dishes garnished with lime wedges and accompanied by tortilla chips.
March 2013 - Scotch Eggs
Executive Sous Chef of Restaurants David Patterson
SERVES 4 PEOPLE
As St. Patrick's Day is quickly approaching and the Golden Bee is set to reopen the first week of April, it is time to celebrate some Scotch Eggs!
- 6 Large Farm Fresh Hen Eggs
- ¼ Cup White Vinegar
- 2 Cups Flour
- 2 Cups Bread Crumbs
- 1 beaten egg
- Whole Grain Mustard or Beer Mustard (for dipping)
- 1 Gallon Canola Oil (for frying) or 4 T (for pan sautéing)
FOR THE SAUSAGE
Of course, you can certainly buy a nice quality breakfast sausage from your local butcher shop. However, we make our own simple recipe at The Golden Bee…
- 2# Fresh Pork Butt (Shoulder)
- 8 Cloves Fresh Garlic, Minced
- 1 T Mustard Powder
- 1 Cup Dry White Wine
- Place the eggs with vinegar, still in their shells, in a pan of cold salted water.
- Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
- Drain and cool the eggs under cold running water, then peel.
- Mix the pork with the garlic, mustard powder and wine in a bowl and season well with salt and freshly ground black pepper (David recommends being generous with the freshly ground black pepper).
- Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 5in long and 3in at its widest point.
- Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
- Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
- Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
- Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
Feel free to serve this with a small green salad as an appetizer. Or as a snack, serve with a bit of whole grain mustard
February 2013 - Lobster Thermidor
Executive Sous Chef of Restaurants David Patterson
SERVES 4 PEOPLE
- 4 Maine Lobster, 1.5# each
- 4 oz Sea Salt
- 20 Black Peppercorns
- 4 Bay Leaves
- Lobster Knuckles (from the 4 Lobsters)
- 1 oz Whole Grain Mustard
- ½ bunch Tarragon, Rough Chopped
- 1-2 oz Bread Crumbs, Fine
- 1 oz Parmesan Cheese, Grated
- 6-8 oz Butternut Squash, Diced & Sautéed
- 4 oz Mixed Mushrooms, Diced & Sautéed
- 4 oz Chestnuts, Chopped & Sautéed
- Lobster Bodies & Shells (from the 4 Lobsters)
- 1 each Onion
- 2 each Carrots
- 2 each Celery Stalks
- 2 each Roma Tomatoes
- 1 head of Garlic
- Tarragon Stems
- 2-4 oz Tomato Paste
- 1 cup Cognac
- 2 quarts Water
- ½ Heavy Whipping Cream
- 1# Fresh Mixed Mushrooms, Shitake, Oyster, Cremini, Button, etc.
- 8 oz Chestnuts
- Cook the lobsters in boiling water flavored with the salt, peppercorns and bay leaves for about 5 minutes.
- Plunge the lobsters into ice water to cool.
- Take the tails out of shell and cut long ways, remove the veil.
- Remove the claws & knuckles from the shell as well.
- Reserve the knuckles for the stuffing.
- Cut the heads in half long-ways.
- Remove the insides and rinse well.
- Cut the head, starting near the antennae into a nice oval shape to hold the stuffing.
- Dice & sauté the vegetables.
- Combine all ingredients and mix well. Add more or less breadcrumbs and parmesan depending on the texture.
- Add a spoonful of Lobster Sauce if the mixture is too dry.
- Season well with salt and pepper.
- The mixture should have the texture of wet sand when done.
- Stuff the mixture into the cut shells for presentation.
- Sprinkle the stuffing with any remaining breadcrumbs and parmesan cheese.
- Sauté the lobster remaining lobster bodies and shells with the rough cut vegetables until they start to caramelize in whole butter or olive oil.
- Add the tomato paste and toast well, allowing it to brown a bit as well.
- Deglaze this with the cognac and reduce the cognac until it is almost evaporated (au sec).
- Add the water (you can sub chicken stock if you like) and simmer well.
- When the sauce is reduced and thickened add the heavy cream and allow to simmer.
- Adjust the seasoning with salt and pepper.
- Strain the sauce through a fine chinois or cheese cloth.
- Clean and sauté the mixed mushrooms, season with salt and pepper.
- Slow cook the chestnuts with a bit of butter and water until tender, season with salt and pepper.
- Warm the lobster meat and the stuffed shells in the oven with butter and olive oil.
- Arrange on the plate with the sautéed mushrooms and chestnuts.
- Bring the sauce to a boil and add a small spoonful of whipped cream, mix partially, allowing the sauce to look marbled.
- Glaze the lobster tails and claws with the sauce, pour the rest around the plate or reserve on the side for your guests.
January 2013 - Swordfish Tacos
Chef Justin Miller of Charles Court and West Lobby Bar
- 6 Ounces Swordfish
- 3 Teaspoons of your favorite blackening spice we like the Cajun Style Blackening Spice found locally at Savory Spice Shop
- 1Tablespoon Extra Virgin Olive Oil
- 1 Ounce Fage Yogurt
- 2 Teaspoons Chopped Cilantro
- 1 Ounce Lime juice
- Kosher Salt and Freshly Ground Pepper
- 1/2 Cup Shredded Raddichio
- 1/2 Cup Chopped Plum Tomato
- 6 - 4” White Corn Tortilla
- In a hot skillet cook the swordfish with the olive oil until the flesh of the swordfish turns white.
- Season with the blackening spice, break into smaller pieces and keep warm.
- In a mixing bowl combine the yogurt, cilantro, lime and season to taste with salt and pepper.
- Heat the tortilla in a 350 degree oven with a damp cloth over them to create steam.
- For assembly, spoon the yogurt mixture onto the middle of the tortilla.
- Next divide the fish into 6 equal portions and place one portion on top of the yogurt.
- Finish by topping the swordfish with the tomato and raddichio.
December 2012 - Marble Coffee Cake
Yield 28 cupcakes
2 lbs Unsalted Butter, room temperature
8oz Cream cheese
1lb 8oz Granulated sugar
1lb 8oz Cake flour
3t Kosher Salt
3t Baking powder
8 oz Whole Milk
1 lb Whole Eggs(8 large eggs)
2 T Vanilla extract
2oz Dutch processed cocoa flour
2 1/4 cups All-purpose flour
3/4 cup Confectioners' sugar
2 1/4 teaspoon Ground cinnamon
1 teaspoon Kosher salt
3/4 cup Unsalted butter, room temperature
½ cup Cubed Candied Orange
1 Zested orange
1. Preheat oven to 350 degrees. Generously butter muffin molds; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter,cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Set aside 1/3 of the batter.
3. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
4. Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion,top with orange streusel (recipe to follow)
5. Bake, rotating the muffin pan halfway through, until a cake tester comes out clean, 15 to 18 minutes. Transfer pan to a rack to cool 10 minutes. Turn out poundcake from pan and cool completely on the rack. Poundcake can be kept in an airtight container at room temperature up to 3 days.
Method for Streusel
1. in a medium bowl, combine flour, sugar, cinnamon, cubed candied orange, orange zest and salt; cut in butter using a pastry blender, until large, moist clumps form.
November 2012 - SWEET POTATO PUREE WITH
FRUITS AND SPICES
- 2 lbs Sweet potatoes, peeled and cut into ½ inch cubes
- 2 Oranges, juiced and zested
- 2 Cinnamon sticks
- 1 Bay Leaf
- 1 Onion peeled and studded with 2 cloves
- 2 Tbsp. Butter
- 1 Apple peeled, cored and diced
- 1 Small banana peeled and sliced 1/2 inch thick
- 2 Tbps. Sugar
¾ cup of Heavy Cream
Place the sweet potatoes in a large pot. Add enough salted water to cover, the orange zest, 1 cinnamon stick, bay leaf the onion and cook until tender.
While the sweet potatoes are cooking, prepare the fruits. Melt the butter in a heavy bottom pan over a medium heat. Add the apple, the banana, the remaining cinnamon stick and sweat until lightly caramelized, tossing often for about 5 minutes. Transfer the fruit to a plate. Add the sugar to the same pan, cook until dissolved into light brown caramel, add the orange juice and reduce to 1 tablespoon. Add ¾ of the cream and boil for about 3 minutes. Return the cooked fruit to the pot mix well and simmer for about 4 minutes. Remove from the heat and discard the cinnamon stick. Keep warm.
When the sweet potatoes are done, drain and discard the orange zest, cinnamon stick, bay leaf and the onion. Transfer the warm sweet potatoes to a food processor; add the fruits, salt and pepper, and puree. Add the remaining cream if too thick and taste for seasoning.
October 2012 - Summit Bistro Salad
- 2 1/2 Tbsp Shallots
- Rendered Bacon Fat (see below)
- 1/3 cup Canola Oil
- 1/4 cup Sherry Vinegar
- 1 Small Egg Yolk
- 2 tsp Dijon Mustard
- Salt and Pepper to taste
- Fry 3 oz of chopped bacon (from recipe below).
- Drain bacon grease into seperate container, set bacon aside.
- Blend shallots, sherry vinegar, Dijon, and egg yolk.
- Slowly drizzle in the bacon fat and then the canola oil.
- Salt and pepper to taste.
- Set aside.
For the salad
- 10 oz Frisee Lettuce
- 3 oz Applewood Smoked Bacon (chopped)
- 1.5 oz Blue Cheese
- 3 oz Garlic Croutons
- Place the lettuce in a bowl with bacon vinaigrette and toss until evenly coated.
- Plate the lettuce and top with the bacon, blue cheese, and garlic croutons.
September 2012 - Roasted Potato, Beer and Cheese Soup
From The Golden Bee
Roasted Potato, Beer and Cheese Soup:
- 2 lbs Red Potatoes (skin on, cleaned and cut into large chunks)
- 1 each Onion (peeled and cut into large chunks)
- 2 each Carrots (peeled and cut into large chunks)
- 5 oz Shredded Smoked Cheddar Cheese
- 5 oz Shredded Mild Cheddar Cheese
- 1/3 lb Smoked Bacon (cut in small dices)
- ½ each Celery Stalk (white part only cleaned and diced)
- 1 each Leek (cleaned and cut into chunks)
- 1 quart Half and Half
- ½ quart Chicken Stock
- ½ quart Stout Beer
- 2 oz Olive oil
- Salt and Pepper
- Toss the potatoes with olive oil, salt and pepper.
- Place the potatoes on a sheet tray and roast in the oven at 375º for about 1 hour.
- Make sure the potatoes have a nice brown color; this is what will give the caramelized taste to your soup.
- At the same time, heat olive oil in a heavy bottom pot over medium heat.
- Add bacon and saute for a few minutes.
- Add onions, carrots, celery, and cook for 10 minutes until the vegetable become translucent.
- Add the beer and reduce by half.
- When the beer has reduced add the chicken stock, half and half and the roasted potatoes.
- Bring to a boil and reduce to simmer and cook until vegetables are soft.
- Blend the soup with a stick blender and add the cheese at the same time.
- Blend until smooth.
- Season with salt and pepper.
August 2012 - Picante Pomegranate Cocktail
From Summit Lead Bartender Dennis Schuler
- 1 ½ oz Partida Blanco Tequila
- ½ oz 100% Pomegranate Juice
- ½ oz Pama Pomegranate Liqueur
- ¼ oz Fresh Squeezed Lemon Juice
- ¾ oz Black Pepper Simple Syrup (recipe below)
- Campari Sugar (recipe below)
- Flamed Orange Peel Garnish
- Combine ingredients in a mixing glass and shake on ice.
- Strain into a chilled, Campari sugar-rimmed martini glass, and garnish with a flamed orange peel.
Black pepper simple syrup
- ½ cup Black Peppercorns
- 1 ½ cups Water
- 1 ½ cups Sugar
- Place black peppercorns in a plastic bag and crush coarsely with a flat meat hammer or rolling pin.
- Pour crushed peppercorns into water and heat to boiling.
- Add sugar and simmer, stirring occasionally for 15 minutes.
- Allow the mixture to cool overnight, strain the peppercorns out and refrigerate.
- ½ cup Sugar
- 1 oz Campari Liqueur
- On a silicone baking sheet, combine sugar and Campari liqueur, and allow to dry completely at room temperature.
- Peel from the sheet, and granulate with a mortar and pestle until fine enough for rimming a glass.
July 2012 - Grilled Angel Food Cake with Berry Salsa
From Best Ribs Ever by Steven Raichlen
- 4 cups mixed fresh berries, such as blueberries, raspberries, blackberries, and/or quartered strawberries
- 3 tablespoons thinly slivered fresh mint
- 1 slice candied or peeled fresh ginger, finely minced
- 1 to 2 jalapeno peppers, seeded and minced
- 3 tablespoons freshly squeezed lime juice, or more to taste
- 2 tablespoons granulated sugar, or more to taste
- Place the berries, mint, ginger, jalapeno(s), lime juice, and granulated sugar in a mixing bowl but do not mix.
- The salsa can be prepared to this stage up to 2 hours ahead and refrigerated.
- 1 cup heavy (whipping) cream
- 3 tablespoons confectioners' sugar (powdered sugar) or agave syrup
- 1 tablespoon Tequila
- 1/2 teaspoon ground cinnamon
- Beat the cream to soft peaks in a chilled bowl using an electric mixer, hand-held beater, or whisk.
- Whisk in the confectioners' sugar, tequila, and cinnamon and beat until firm.
- The tequila-whipped cream can be prepared up to 2 hours ahead and refrigerated, covered.
Grilled Angel Food Cake:
- 8 to 12 slices (3/4-inch thick) angel food cake
- 2 tablespoons butter, melted
- Set up the grill for direct grilling and preheat to medium high.
- When ready to cook, brush and oil the grill grate.
- Lightly brush the cake slices on both sides with the melted butter.
- Arrange the slices of cake on the grill at a diagonal to the bars of the grate and grill until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. Transfer the grilled cake slices to a platter or plates.
- Toss the berry salsa to mix.
- Taste for sweetness, adding more granulated sugar and/or lime juice as necessary.
- Spoon the salsa over the grilled cake.
- Top each portion with a dollop of Tequila-whipped cream and serve at once. Serve any extra whipped cream on the side.
June 2012 - Summerthyme
From Summit Lead Bartender Dennis Schuler
- 2 oz Cap Rock Gin
- ¾ oz Fresh Lemon Juice
- ½ oz Simple Syrup
- Muddled Thyme
- Chambord Foam*
- Sprig of Thyme
- Mix first four ingredients in a shaker with ice and shake.
- Pour into a martini glass and top with Chambord Foam and a sprig of thyme.
- 1 sheet Gelatin
- 4 oz Chambord
- 1/2 cup Sugar
- 2 oz Egg Whites
- Bloom the gelatin in cold water until it is soft (follow package directions).
- Add Chambord and sugar to gelatin in a sauce pan and heat enough to dissolve, but do not boil.
- Chill gelatin mixture for 30 minutes.
- Add the egg whites to the gelatin mixture and whip until foamy.
May 2012 -The Back Nine Sandwich
From Executive Chef Derin Moore
- 1 Small Celery Root (Cut into Thin Strips)
- 1 Each Granny Smith Apple (Skin On, Thin Strips)
- 1/2 Cup Red Onion (Cut into Thin Strips)
- ¼ Cup Feta Cheese
- ¼ Cup Apple Cider Vinaigrette
- 8 Leaves Bibb lettuce
- 4 Each Rotisserie Chicken Breast (skin off, sliced thin)
- 8 Each Slices Honey Wheat Bread (Thick Slice)
- Boil salted water and blanch the celery root for about three minutes
- Shock in ice water
- Combine apple, celery root, onion and feta cheese and toss with vinaigrette
- Assemble two pieces of Bibb lettuce, ¼ of the slaw and one chicken breast sliced thin on the honey wheat bread.
For Apple Cider Vinaigrette:
- 1/3 Cup Apple Cider
- 2 Tbsp Apple Cider Vinegar
- 1/4 tsp Dry Mustard
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/2 tsp Nutmeg
- 1/2 Cup Olive Oil
- Whisk all of the ingredients together.
- Transfer to an airtight container.
- Refrigerate for up to one week.
April 2012 - Spring Vegetable and Farro Salad
- 1 ½ cups farro
- 2 Tbsp. extra-virgin olive oil
- ¼ cup red pepper, diced
- ¼ cup cucumber, peeled and diced
- Black pepper, freshly ground
Grilled Spring Vegetables:
- 1 yellow squash
- 1 zucchini
- 1 bunch asparagus
- 1 bunch rapini (broccoli rabe)
- Olive il
- 1 tomato for garnish
Roasted Garlic and Rosemary Aioli:
- 3 egg yolks
- 1 Tbsp. lemon juice
- 1 tsp. fresh rosemary, minced
- 3 cloves roasted garlic
- 1 cup olive oil
- Salt and pepper to taste
- Place farro in a medium-sized saucepan and cover with water
- Cook over medium heat until tender (about 20 minutes)
- Strain and rinse under cold water until cool, then press out moisture
- Place farro in a bowl and add oil, red pepper, and cucumber
- Season with salt and pepper; set aside
Grilled Spring Vegetables:
- Prepare the grill and set on medium heat
- Slice zucchini and yellow squash into ¼" thick coins and set aside
- Peel asparagus and set aside
- Trim bottom off of rapini and set aside
- Brush all of the vegetables with olive oil and sprinkle with salt and pepper
- Grill vegetables for one minute per side and then set aside
- Slice tomatoes in 1/4" thick round slices, then cut in half and set aside
Garlic and Rosemary Aioli:
- Place egg yolks, rosemary, lemon juice and garlic in food processor
- Slowly add the olive oil and emulsify.
- Season with salt and pepper
Place the Farro Salad in the center of the plate, surrounded by the Grilled Vegetables and
Tomatoes. Place a healthy spoonful of the Garlic and Rosemary Aioli alongside the
vegetables for dipping. Enjoy!
March 2012 – Corned Beef with Cider Braised Cabbage, Boiled Potatoes and Carrots with Caraway Browned Butter, and Sundried Tomato and Horseradish Cream Sauce
- 1 5-7 lb. Raw Corned Beef Brisket
- 2 ½ lb. Red Bliss or Klondike Potatoes
- 1 lb. Carrots
- ½ lb. Unsalted Butter
- 2 Tbsp. Ground Caraway Seeds
- 1 Head Green Cabbage
- 2 Cups Apple Cider
- 1 Cup Sun Dried Tomatoes
- 2 Cup White Wine
- 2 Cups Heavy Cream
- 2 Tbsp. Prepared Horseradish
- Preheat oven to 275 degrees Fahrenheit
- Rinse brisket under cold water to remove excess brine, and place in a roasting pan fat side up
- Cover with foil and bake in oven for 45 minutes per pound or until tender
- Uncover and bake until fat is crispy, should be about 45 minutes to 1 hour
Boiled Potatoes and Carrots with Caraway Browned Butter:
- Boil potatoes in salted water until tender and flesh is fluffy when cut into
- Peel carrots and boil in salted water until tender
- In a small pot over medium heat, melt butter until browned
- Toss potatoes and carrots in melted butter
- Season with cracked black pepper, salt and ground caraway seeds
Cider Braised Cabbage:
- Cut cabbage into quarters, cut off and discard of core
- Bring cider to a simmer in a sauce pot
- Place cabbage in simmering cider and season with salt and pepper
- Cover pot and simmer until cabbage is tender
Sun Dried Tomato and Horseradish Cream Sauce:
- In a blender, puree sundried tomatoes and white wine until smooth
- Simmer mixture over medium heat until thick
- Add cream and simmer down until sauce consistency
- Stir in horseradish, season with salt and pepper
February 2012 - Potato Crusted Halibut with Creamy Leeks and Port Wine Reduction
- 2 each Yukon Gold Potatoes
- 4 pieces Halibut (about 6 oz each)
- 5 each Large Leeks (white part only)
- 2 cups Heavy Cream
- 3 cups Port wine
- Salt and pepper
- Olive oil
- Peel the potatoes and slice lengthwise very thin
- Add a teaspoon of olive oil and mix it very well
- On plastic wrap, place three slices of potato next to each other overlapping them a little
- Place one portion of halibut on top
- Wrap the potato around the fish and then the plastic wrap tightly around it. Set aside in the fridge.
- Slice the leeks very thin and wash them well making sure that all dirt is gone
- In a large pot, bring salted water to a boil and cook the leeks until tender
- Put the leeks into a colander and then immediately into a bath of ice water to cool them down.
- When the leeks are cold, strain and squeeze out the water out
- In a large sauce pot, bring t2 cups of cream to a boil and add the leeks
- Cook for about 15 minutes stirring often until the cream is to a sauce consistency
- Season with salt and pepper and set aside
- In small sauce pot, bring the Port to a boil then simmer until it reduces to a sauce consistency (this might take a while and be careful not to burn the wine)
- In a large sauté pan, heat ½ a cup of olive oil until it smokes
- Remove the plastic wrap from the fish and place it into the pan slowly
- Cook the fish for about 5 minutes on each side
- Reduce the heat so the potato does not burn.
- Make sure the fish is cooked by pricking through the center with a small knife, remove the blade and place it on your lips - it must feel warm to the touch
- For presentation, place the hot leeks in the center of the plate and the fish on top, drizzle the Port reduction around it