steak au poivre with french fried potato chips

Required plaz
12 oz NY strip steak
1 small 2 0Z. can of green peppercorns ( blended in a blender to a smooth consistency)
1/2 cup demi glaze (liquid form please)
2 tsp shallots
1/2 tsp Dijon mustard
2 shots brandy
3/4 to 1 cup heavy cream
1 a or b size gpod Idaho potato
1 cup canola oil for oil blanching and frying

Bring one half to one qt of salted water to a boil. add  potato whole a blanch at ten minutes. Remove and allow to cool. An hour later cut into french fry strips. You control the size.  I prefer thinner longer chips.
Bring  oil to 275 degree in pot or small fryer and add your chips. Cook(blanch) until before browning  starts. Remove from hot oil and place in a single layer on to a tray. Set aside and allow to cool.

To prepare the steak season both sides with kosher salt and pepper. Spread on one side of the steak green peppercorn puree. Heat a saute pan to high heat. Add 1/2 tbsp blended oil (or canola oil) and add steak into supper hot pan puree side down. Cook to one  minute and turn down heat to high. Cook so a carmelization of the meat to a deep brown. Turn and do the same to the other side. We are looking to brown and caramelize  the steak. Then place the steak on a rack in a pre-heated oven at 400 degrees. Do not discard the pan. At seven minutes a twelve once steak will be rare. While resting outside of the oven  the temperature of the steak will rise over(eight Minutes)  Rare, medium rare or medium are the usual requested temperatures. A meat thermometer is recommended  A temp of 123 starts  medium rare. While the steak cooks in your oven take the saute pan with the juices and sucs and place on medium heat. Add a small amount of oil if little or no fat (render  is present). No more than a teaspoon. Add shallots and cook for thirty seconds. Add brandy and flambe. Once de-glazed (no more flames) add demi-glaze and cook for a minute or two. A thick rich dark liquid is desired.  Add cream and cook at high heat rapidly bringing  the sauce to a boil. Reduce to desired consistency and add (thoroughly swirl in) Dijon mustard. Finish with parsley or chive. Set the pan aside; the sauce is done.

Bring blanching oil to 365 degrees. Add blanched chips can cook until browned. A couple of minutes.remove from oil and place on a paper towel. Season with salt and arrange on a plate.

Remove meat from oven and allow to rest several minutes. then place on a plate and pour sauces generously over the meat. It should be a pale brown silky sauce.

 

procutlery.net

Summer Beet and Frisee salad, Crispy Grill Bronzini with saute Broccoli Rabe

The Grill Fish Fillets
Four 12 to 14 oz partially boned bronzini fillet with skin on.
2 0z Pernod liquor
1/4 cup olive oil (need a brush to brush oil onto filet's)
s@p

For the sauce.
three medium plum tomatoes diced
two clove garlic minced
1/2 teaspoon shallot minced
1 tbsp parsley chopped(Curly or Flat)
1 tbsp non perils capers
1/2 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
, c
on med heat heat oil to warm, add shallot, garlic, cook half a minute. Add capers and lemon juice. Cook at medium heat for one half minute longer. DO NOT SAUTE, Cook for warm to hot. Add salt and pepper and parsley and put aside.

Brush skin side of each fish fillet with olive oil. On meaty side pour or brush Pernod onto fillet. When all are prepped check your grill. Hot at about 375* is hot to score the skin and cook. place lid over fish. Cooking time should not be more than three to four minutes per fillet. Because the size of your grill will vary you may have to cook two at a time. It is important to let the fish rest half a minute skin side down. Then pull the bones of in one motion top to bottom. A gentle tug should do the trick. Then run a  knife down the center
of the fish. Fold and place on top of each other. Add sauce over the fish .

For the prepared Broccoli Rab.
4 Bunch Broccoli Rab
one cup extra virgin olive oil
2 tbsp minced garlic
salt and pepper

Bring three gallons  of salted water to a boil. Trim Rab stems at base and  blanch the Rab for ten seconds.
Remove and shock in cold water. The Rab should be brilliant green. Allow to dry(moist). about ten minutes.
so while the fish is cooking on the grill bring out a 12 inch saucepan. Cook the Rab in two batch's. So add half the oil to the first pan with half the garlic. Raise heat to high, when garlic browns add broccoli Rab and saute half a minute. Do not crowd the pan, Season with salt and pepper and place alongside the fish.
Appetizer salad will require
one bunch red leaf lettuce
two bunch frisee
Two roasted beets (red or yellow)
One orange sectioned
1/4 cup toasted walnuts
Eight medallions of goat cheese(8 slices from one log)
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1 small red onion shaved

For roasted beets wash your beets and dry. Rub olive oil and salt on each. Place in aluminum wrap and roast at 275* until fork tender(this varies on the size of each beet). allow to cool, this will take at least half an hour. With a plastic glove on each hand peel of skin and slice into portions.

Wash lettuce and dry. Tear apart with your hand and lace into a bowl. Add teaspoon shallot, 1/2 teaspoon garlic, 1/8 tsp grated ginger into bowl, add carrot and red onion. Add vinaigrette and goat cheese and mix.
Top with orange sections and walnuts.

For toasted walnuts place one tbsp brown sugar, 1 tsp butter, pinch nutmeg and Cinnamon into a saute pan and melt smooth at medium heat. Add walnuts and toast.

Strawberry vinaigrette
2 cup canola oil
2/3 cup apple cider vinaigrette
1/2 shallot
2 tsp sugar
1 tsp salt(Kosher)
1/4 tsp white pepper
1 cup sliced strawberries
blend all together and use

tomatoe and goat cheese tart with a side Arugala salad.

One order pat brisee pastry crust
12 plum tomatoes sliced horizontally
one eight ounce bar goat cheese
one bunch chive fine sliced

Ring tomatoes  concentrically and stop when pastry shell has been circled. Crumble goat cheese over the top of tomatoes. Season with salt and pepper. Bake at 350 for twenty minutes. Turn oven down to 275 and finish. (roughly twenty to twenty five minutes. Once removed from oven to cool sprinkle chive generously over its surface area..

 Arugula salad with garlic vinaigrette

One eight ounce bag of Baby Arugula
Three sectioned seedless orange
one small red onion sliced (shaved)
two avocado sliced into quarters and then fanned
1/3 cup pignola nuts

Garlic vinaigrette for eight portions (much more)
one half shallot minced
1/2 tsp minced fresh ginger
juice of two lemons
zest of one
2/3 cup peeled garlic
1 1/2 cup olive oil
2/3 cup white wine vinegar
2 tsp Dijon mustard
salt @ pepper to taste

Pate Brisee Recipe:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water


Read more:http://www.joyofbaking.com/PateBrisee.html#ixzz1RAlMCCdR

Mozzarella mac@ cheese with Stuffed Chicken Breast

Mozzarella mac@ cheese with Stuffed Chicken Breast

1 qt1/2 and 1/2

4 tbsp roux

1 onion split

1 lb shredded mozzarella cheese

1/2 cup shredded Parmesan (split)

1 cup pan co bread crumb

Truffle oil to taste

1 lb cooked rotini or cavatelli pasta

Prepare Soubise by making Bechamel (scalding half and half and whisking roux into mixture) in a 3 quart sauce pot

Add onion and cook on low to medium heat for twenty minutes. Remove and strain into bowl.

while hot add mozzarella cheese and 1/2 Parmesan. Mix with pasta. Top with cheese and pan co. Bake at 375F for twenty minutes or golden. Pour truffle oil over browned bread crumbs.

For the stuffed chicken breast

6  4 oz chicken breasts butter-flied

1 cup sun dried tomato fine julienne

1/3 cup nicoise olive (black olive as a substitute)

4 cup chopped chopped fresh spinach

1/3 cup panko bread crumbs

1/2 cup extra virgin olive oil split into two portions

3 tbsp sweet butter

2 clove garlic minced

1 shallot(large) fine diced

1/2 tbsp chopped parsley

1 tsp chopped fresh thyme

(optional)  1/2 cup ashiago or romano cheese (shredded)

On a cutting board butterfly each chicken breast and place to the side. place a 10 * 10 inch piece of plastic wrap on the board on place a butterflied chicken breast on top of the plastic wrap.  Place a similiar piece of wrap on top of chicken breast.  With a meat tenderizer (mallet) begin to pound and turn the chicken breast as you are pounding it out. This  process creates a chicken  paillard.  It should resemble a flat disk a couple of millineters thick. Flip and gently pound even You will repeat this process six times.  Once for each chicken breast.  Next the stuffing.

Place half portion of oil, butter, into a saute pan and heat. Add garlic and shallot and stir in olives and sundried tomato.

Add chopped spinach and cook thouroughly.  Remove from heat and add herbs, nuts and remaining olive oil.  Season with salt and pepper.  Add cheese if cheese flavor) is desired.  Do this six times. place chicken on a sheet pan and cook ten minutes along side the mac@cheese. Once removed from the oven allow to cool a minute and slice each piece of chicken four times on the bias and fan across the top of the service plate. Add a portion of pasta and serve.

Veal Scallopini Funghi

For 6 orders of Veal Scallopini Funghi

1 lb veal (loin or top)
3/4 lb shitake mushroom
3/4 lb crimini mushroom
3/4 cup enghi 
1 tbsp minced shallot
1 tsp garlic minced
seasoned flower to dredge veal medallions(salt & pepper)
1 cup whiskey or cooking brandy
1/4cup heavy cream
2tbsp sweet butter
1/8 tsp fresh thyme
2 cup veal stock
2 tbsp chopped parsley
1 cup olive oil split in two equal portions for saute

1 lb cooked linguine

Take veal and potion into 18 pieces. Take a 12*12 piece of saran wrap and lay two pieces of veal three inch's inn from let edge and bottom. The same for the second piece of veal from the right edge.  Fold top half of the wrap over. With a mallet(meat tenderizer) smash (but do not split apart) the meat cubes into very thin medallions. Three to a portion. This procedure you will have to do nine times.

Slice "Juilienne' your mushrooms. In a smoking hot 10'inch saute pan add oil  and mushrooms. Toss and cook two  and half  minute and remove the mixture( set aside in a bowl and save any juices that emerge), place pan back on heat and get hot, add remainder of olive oil. Add shallot and garlic Add dredged veal medallions and cook. Turn medallions one at a time when bronze color is seen. Add Brandy to veal and flambe. When fire
subsides add veal stock and reduce a third. Add cream, stir and cook half a minute. Add butter and season.
place three medallion per plate and sauce with mushrooms over the top of the veal medallions. Add parsley to remainder of sauce, (add a little water 1/4 cup) and place 1 lb pasta and toss while heating. Portion  along side each plate of veal a portion of pasta. Garnish with fresh chopped tomato.

Spaghetti Carbonara Sauce

Spaghetti Carbonara Sauce

This sauce has vegetable, pork and dairy.

• 1 qt half & half
• 1qt heavy cream split in two
• 1 cup pancetta diced or ground
• three egg yolks
• 1 cup frozen peas
• 2 tbsp diced Bermuda (red) onion
• 1tbsp chopped curly parsley
• (optional) 1/2 tsp red pepper flakes
• 1 cup Parmesan,(hold back 6 tbsp for garnish)
• (1/2 cup pecorrino(ramano)
• 2 lb cooked spaghetti
• 2 tbs sweet butter

Begin by browning pancetta in butter:add onion and cook translucent(a minute more)In a seperate pot bring half & half and half the cream to a boil and reduce a third. Add to .meat pot and add peas. Add remaining cream back to the now empty liquid pot and bring to a boil. Allow mixture to cool so its real hot but not near boiling (175*) and wisk in three egg yolks,pinch cayenne pepper and cheese, stir to consistent texture is achieved and combine with simmering liquid, add half the parsley. This is the sauce. Bring your cooked pasta to serving temperature by dropping it into hot water. Remove after twenty seconds inn hot water and place in a bowl. Add 1/4 lb soft sweet butter, 1/8 tsp black fine cracked pepper and toss with pasta. Add buttery pasta to hot sauce and simmer a few minutes until pasta achieves your sired consistency.Add radichio last. Serve 6 portions and sprinkle remaing parslley and cheese on top of pasta plate.

Broccoli rabe sauce with linguini

One bunch broccoli Rab
three clove garlic
two shallot sliced(1/2 small vidalia may be substituted)
One lb pasta (preferably fresh) linguine
one cup xvo olive oil
two cups hot chicken stock(broth)
one cup Parmesan cheese
1/2 tbsp crushed red pepper
3 tbsp butter
1/4 lb Italian sausage(optional)
bring two pots of water to boil and blanch broccoli. In a  pro cutlery saute pan add half the oil,shallot, garlic, and saute until garlic yellows.(If you like sausage with your pasta add the sausage now and brown).  Add broccoli Rab and cook for one minute. Add hot stock and cook a minute. Add butter. Blend smooth and add remaining olive oil and red pepper and 1/2 cup cheese..
Cook linguine in pot of hot water for eight minutes until tender. remove and toss with butter. add some pasta water to sauce to achieve a loose consistency. Add most to pasta and toss while very hot. let sit for a couple of minutes so sauce sticks to pasta. Serve and sauce the top. Sprinkle with cheese.

gastro-influences.com