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Wednesday, December 26, 2012

Alexandre Silva /Entrevista Exclusiva / Top Chef


Tuesday, February 3, 2009

Hosea Rosenberg - SEATTLE SALMON ROLL


Seattle Salmon Roll With Ginger-Blackberry Coulis and Sesame Apple Salad

Prep Time: About 30 Minutes

Serves: 4-5

Directions:ROLL
1. In hot pan, sautee mushrooms with just enough marinade to soak into the
mushrooms.
2. Cook on high heat till soft, about 1 minute.
3. Brush eggroll skin with egg wash.
4. Set salmon in center.
5. Top with enough mushrooms (2 tsp) to cover 2 sides.
6. Roll up tight.
7. Fry in shallow hot oil till brown and crispy, 1 minute each side.
8. Slice immediately.
9. Lay on plate and drizzle with sweet soy.

SAUCE
1. In pan, heat vegetable oil.
2. Add onion and ginger.
3. Cook on high heat till onions are soft.
4. Add sugar, cook 1 minute.
5. Add rice vinegar and blackberries.
6. Reduce by 1/3.
7. Puree in blender and strain through chinoise.

APPLES
1. Julienne half apple.
2. Toss with juice of 1 lime, a pinch of curry, pinch of sesame oil, and a couple
sesame seeds.

ROLL
1 cup shiitake mushrooms
1 cup oyster mushrooms
1/2 cup marinade
1 cup shiitake mushrooms
1 cup oyster mushrooms
1/2 cup marinade
4 eggroll wrappers
1 egg, whisked for egg wash
4, 3oz pieces of king salmon, cut into 3” by 1/2” rectangles

SAUCE
1 tsp vegetable oil
1 tsp minced onion
2 tsp minced ginger
2 tsp sugar
1/4 cup rice vinegar
2 packages (pints) blackberries

APPLES
1 apple
1 lime
pinch of curry
pinch of sesame oil
2-3 sesame seeds.

Monday, January 12, 2009

Jamie Lauren - SEARED SEA SCALLOPS. FENNEL AND GARLIC CREAM, SHAVED FENNEL Salad


Seared Sea Scallops with a Roasted Fennel and Garlic Cream, and Salad of Shaved Fennel, Mint, Oranges, and Cerrigola Olives
Prep Time: About 2 Hours
Serves: 5-7

Directions:
FENNEL PUREE1. Preheat a convection oven to 375 degrees.2. Place the fennel into a hotel pan and drizzle with olive oil and salt.3. Cover with foil and cool until soft, about 1 hour.4. Place the fennel into the vita mix and puree until smooth.5. Add the garlic and crème fraiche and puree again.6. Adjust seasoning, if necessary.7. Pass through a chinoise to assure a smooth consistency.8. Reserve warm.
SALAD1. Combine ingredients about 10 minutes before serving.2. Season with orange juice and lemon oil.3. Adjust seasoning with salt.
TO SERVE1. Sear the scallops until medium rare – medium.2. Place the fennel puree in the center of the plate.3. Top with scallops.4. Top scallops with fennel salad.5. Drizzle with a little lemon oil and serve.

FENNEL PUREE3 heads fennel, chopped1/4 cup olive oil8 cloves garlic, roasted1/4 cub crème fraichesalt to taste
SALAD2 heads fennel, shaved thin using a micro plane20 leaves mint, chiffonade2 oranges, segmented and chopped1 orange, juiced1/2 cup ceriggola olives, sliced thin1/4 cup lemon oilsalt to tastefennel fronds, chopped

Saturday, December 13, 2008

BANANA S'MORES WITH CHOCOLATE GANACHE


BANANA S’MORES WITH CHOCOLATE GANACHE
1. For the sauce, combine chocolate, heavy cream, and vanilla and heat in 30
second intervals on high heat in 30 second intervals on high heat in microwave,
stirring well between intervals.
1. For the S’mores, liberally spread fluff on each graham half.
2. Torch each graham’s fluff until golden or darker to taste.
3. Top one graham with 4-5 slices of banana and torch banana briefly to warm
through.
4. Top bananas with another freshly torched graham with fluff.
5. Liberally pour ganache over s’more and serve while still warm.
BANANA S’MORES WITH CHOCOLATE GANACHE
2 bars 72% cacao chocolate, broken into pieces
1/4 cup heavy cream
1 1/2 tsp vanilla extract
1 box grahams, separated into 1/2 “sheet” squares.
1 large jar of marshmallow fluff.
6 bananas, peeled and cut into 1/4” thick slices

Richard Sweeney ( to[p Chef )

LAMB MARINATED IN FRENCH AND CURRY SPICES, VADOUVAN CARROT PUREE, AND KALE


Ariane Duarte, Jamie Lauren, Radhika Desai, Top Chef Season 5
LAMB
1. Clean fat cap off lamb and French bones.
2. Combine ingredients to make marinade.
3. Pour marinade over loins of lamb.
4. Cover completely. Let sit over night.
5. Remove lamb from marinade. Wipe excess off. Season generously with salt
and pepper.
6. In hot sauté pan, add about 2 tablespoons blended oil. Heat oil to smoking
point, add rack, one at a time, let brown on both sides.
7. Place on a wire rack with sheet pan underneath. Continue same procedure
with all nine.
8. In a 450 degree oven, put lamb in for 9 minutes. Let rest until ready to serve.
9. When getting ready to serve, put back in oven for about another 8-10
minutes.
10. Let rest for about 2 minutes, and slice.

SPICE MIX
1. Roast seeds in pan and blend in a coffee blender.

VADOUVAN CARROT PUREE
1. In a rondeau, melt 1/2 lb. of butter.
2. Add garlic, bay leaves and cinnamon.
3. Season with salt.
4. Cook over medium heat until the garlic begins to toast.
5. Add the onions, season with salt and cook until soft.
6. Add the vaudouvan and cook out about 2-3 minutes until aromatic.
7. Add the carrots and cover with stock and cream.
8. Bring to a simmer and cook until carrots are soft.
9. Remove bay leaf and cinnamon.
10. Puree the solids in a vita prep blender, adding cream from the cooking
process if necessary to thing the puree to proper consistency for each batch.
11. Put 1 T of butter in the mixture to help make the puree smooth.
12. Check seasoning and adjust if necessary.

LAMB PLATING METHOD
1. Place 2-3 Tablespoons carrot puree in the center of a plate.
2. Top with 1-2 Tablespoons of wilted kale.
3. Place 1 lamb chop (cooked medium rare – medium) on top of kale and carrot.
4. Place 1/2 Tablespoon of raita on top of lamb.
5. Sprinkle raita with chopped toasted almonds.
6. Drizzle lamb with a little toasted almond oil and drizzle a few drops of paprika
oil around the plate.
7. Finish the lamb with a little sea salt on the pink part.
8. Garnish with micro greens if available.

LAMB
9 racks of American lamb (8 chops)
2 T blended oil

MARINADE
1 quart plain whole milk yogurt
1 cup coarsely chopped mint
1 cup coarsely chopped cilantro
3 cloves garlic coarsely chopped
1 inch ginger coarsely chopped
salt and pepper to taste

SPICE MIX
2 tsp coriander seeds
2 tsp cumin seeds
1 stick cinnamon

CUCUMBER RAITA
1 pint Greek yogurt
1/2 pint sour cream
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
1/4 cup lemon zest
salt and white pepper
1 small diced seedless cucumber
Mix together

VAUDOUVAN CARROT PUREE AND KALE (Jamie Lauren)
8 qts. cleaned carrots cut into 1” pieces
3 yellow onions, sliced
20 cl garlic, crushed
1 lb. butter
1/4 cup vaudouvan
1 1/2 qt. heavy cream
salt to tastes
1 bay leaf
2 cinnamon sticks

Friday, November 28, 2008

orange braised turkey breast ( Ariane Duarte )


Orange Braised Turkey Breast with Mushroom and Caramelized Shallot

Prep Time: About 3 Hours

Serves: 7-10

Directions:TURKEY
Remove breast meat from bone.
Save bones.

Heat water, OJ, salt, and sugar and let salt dissolve in a pot.
Add thyme, orange zest, and peppercorns.
Let steep and cool.
Pour over turkey breast, let sit for 1-4 hours.

Chop up breast bone, preferably with a cleaver.
Put in stock pot and add all ingredients.
Let simmer for one hour.
Strain into pot, let boil, and whisk in flour.
Let cook for 15-30 minutes more on medium heat.

MUSHROOMS
Melt butter almost to brown.
Add shallots and mushrooms, raise heat and let brown.
Season with salt and pepper.
Add to thicken gravy.


TURKEY
1 Butterball turkey breast on bone

BRINE
1 1/2 cup water
1/2 cup orange juice
1/2 salt
1 T sugar
8 sprigs of thyme
2 T orange zest
1 T whole peppercorns

TURKEY STOCK FOR GRAVY
breast bone
2 carrots, wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 T white peppercorn
2 qts Swanson low sodium chicken broth
1/4 cup Wondra flour

MUSHROOMS
1 lb baby potabellos, sliced
3 shallots, cleaned and sliced
3 T butter