CRISPY SPRING ROLLS STEPHANIE IZARD
MAKES 20 PIECES
VEGETABLE FILLING 1. Make the vegetable filling: Place rice in a large bowl, and season with vinegar, 2 cups sticky rice, cooked according to sesame oil and soy sauce. Toss to combine. Add remaining ingredients, and mix package instructions with clean hands until everything is well combined. 1 tablespoon seasoned rice vinegar 2. Make the popiah: Pour water into the bowl of a standing mixer, then add the 2 tablespoons sesame oil remaining ingredients. ¼ cup soy sauce ½ teaspoon Chinese five-spice powder 3. Place mixer with a hook attachment on a damp dish towel, facing a corner ½ cup roasted shiitake mushrooms, cut if possible. Mix on high for 30 to 45 minutes, until dough forms a hard ball. into small dice Dough will make a distinctive slapping sound when ready. Refrigerate until completely chilled, preferably overnight. 1 teaspoon raw ginger, minced
1 cup fresh English peas, 4. Heat an electric skillet to 275°. Place popiah over a bowl or a tray full of ice. roughly chopped Gather a fistful of dough and press into a paper-thin circle on skillet. Pick up 2 teaspoons mint, cut into chiffonade large dough scraps by slapping them with main dough ball. 2 teaspoons Thai basil, cut into chiffonade 5. Remove as soon as center looks cooked, 30 to 45 seconds. Wrappers dry out quickly if not filled, so roll immediately. GARNISHES 6. Whisk together egg yolks and water. 2 cups water
2 cups all-purpose flour 7. Place 2 tablespoons of vegetable filling onto the one-third of the wrapper 1 tablespoon tapioca starch closest to your body. 1 teaspoon salt 8. Spread the filling into a 4-inch-long strip, leaving 1 inch of bare wrapper on 3 egg yolks either end. Brush the furthest end of the wrapper with egg wash and roll away 2 tablespoons water from your body like a cigar. When you get to the center, fold in the sides like a burrito, and continue rolling. Seal with the egg wash. Spring rolls can be stored in the refrigerator for 2 days or frozen.
9. Fry fresh or frozen spring rolls at 375° until golden brown and crispy, about 4 minutes for fresh and 7 minutes for frozen. OKINAMIYAKI PANCAKES STEPHANIE IZARD
SERVES 4
OKANAMIKAYI FLOUR BLEND 1. Make the flour blend: In a medium-size bowl, whisk together all ingredients. 2 cups finely ground high-gluten flour 2. Make the batter: In a large bowl, whisk together flour blend, water, eggs and ½ cup sweet potato starch salt. Fold in the shredded cabbage. 2½ tablespoons baking powder 1 teaspoon guar gum 3. Make the tempura crunchies: Mix together flour, cornstarch and beer until ½ tablespoon nori powder just blended.
4. Heat a fryer to 375°. Drizzle batter and fry for 1 minute, until golden brown. OKANAMIKAYI BATTER Remove to a paper towel–lined tray, and let cool. 2 cups Okanamiyaki flour blend 1½ cups water 5. Heat a large nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop ½ cup of batter into the center of the skillet. Drape three slices of 4 eggs pork belly over the top of the pancake. Allow the bottom to cook for 4 to 5 1 teaspoon salt minutes, until golden brown and crisp. Carefully flip to the pork belly side. Cook 3 cups cabbage, shredded for 6 to 8 minutes, until belly is crispy and the center is cooked through.
6. Remove from the skillet, and repeat until all pancakes are cooked. TEMPURA CRUNCHIES
1 cup all-purpose flour 7. Cook eggs sunny side up. Top each pancake with an egg. Drizzle with Tokyo 1 cup cornstarch Sauce, Kewpie mayonnaise, tempura crunchies, bonito flakes and herbs. 1 beer
2 tablespoons cooking oil ¼ pound very thin sliced pork belly (like bacon, but not smoked) ½ cup This Little Goat Went to Tokyo Sauce (aka unagi sauce) ¼ cup Kewpie mayonnaise ¼ cup cilantro, roughly chopped ¼ cup scallions, thinly sliced ¼ cup bonito flakes SLAP NOODLES WITH SPICY SESAME VINAIGRETTE STEPHANIE IZARD
SERVES 4
SLAP NOODLES 1. Make the slap noodles: Place flour and salt in the bowl of a standing mixer with 1 pound 10 ounces Korean flour hook attachment. With mixer on low, pour in water slowly. 1½ teaspoons salt 2. Knead in mixer until dough comes together completely and leaves sides of ¾ cup water bowl. If dough is still sandy, add an extra tablespoon of water. Continue mixing 2 cups neutral-tasting cooking oil until dough ball forms (this may take several minutes).
3. Finish kneading dough by hand for 1 to 2 minutes. It will not be completely SPICY SESAME VINAGRETTE smooth. Rest at least 1 hour at room temperature. ¾ cup light soy sauce cup black vinegar 4. Flatten dough into a 1½-by-12-inch rectangle. Cut into 3-inch-wide logs, and 2 tablespoons sesame oil oil well. Cut into 1½-inch bricks (each one should be about 50 grams). Oil bricks very well, lay on parchment-lined half sheet tray, wrap tightly in plastic wrap, ¼ cup chili oil and rest in refrigerator at least one hour or overnight. Note: Every surface of the ½ tablespoon sugar in the raw dough needs to be completely covered in oil or it will dry out. Any sections that dry out will not stretch properly.
5. Bring large pot of water to boil, and add salt. Prepare an ice bath.
6. Bring dough to room temperature, 10 to 20 minutes, before slapping.
7. Roll a brick of dough until about 2 inches wide, slapping on table while pulling slowly until about 1½ inches wide and arm’s length. Discard thicker ends, and rip apart.
8. Cook in salted water for about 2 minutes, cool completely in ice bath, drain and mix with a small amount of oil.
9. Make spice sesame vinaigrette: Whisk sugar and soy together until sugar dissolves. Whisk in remaining ingredients. Reserve half in an airtight container for another use; it will keep in the refrigerator for five days.
10. Toss noodles in the remaining vinaigrette, and serve immediately. CHEF ANNE’S BASIC RISOTTO ANNE BURRELL
SERVES 4 TO 6
Extra-virgin olive oil 1. Coat a large saucepan generously with oil and add the onions. Season with salt 2 onions, cut into ¼-inch dice and bring the pan to medium-high heat. Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes. Kosher salt
6 to 7 cups chicken stock 2. Heat the stock in a medium saucepan and keep warm. 2 cups Arborio or Carnaroli rice 2 cups dry white wine 3. Add the rice to the onions. Toast the rice for 2 to 3 minutes, stirring frequently. The rice should stick just a little to the bottom of the pan. ½ to ¾ cup freshly grated Parmigiano- Reggiano cheese 4. Add enough wine to cover the surface of the rice, and cook, stirring frequently, 2 tablespoons unsalted butter for 3 to 4 minutes, or until the rice absorbs the wine.
5. When all the wine has been absorbed, add enough of the hot stock to cover the rice. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed; repeat this process twice more (for a total three additions).
6. When the last addition of the stock has been absorbed, taste a couple of grains; the rice should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the rice has tightened up).
7. Remove the pan from the heat and add the cheese and butter, whipping the risotto vigorously until well combined. Brace yourself and really whip the hell out of the rice—the Italian word for this is mantecare, and it is the step the Italians don’t tell you about! This sets the beautiful texture of your risotto, making it tight and creamy at the same time. Serve immediately. WILD MUSHROOM RISOTTO ANNE BURRELL
SERVES 4 TO 6
Extra-virgin olive oil 1. Coat a large sauté pan generously with oil and add the garlic. Bring to 2 garlic cloves, smashed with the medium-high heat. When the garlic has begun to brown and is very aromatic, heel of your hand remove and discard it. 1½ pounds assorted fresh mushrooms, such as shiitake, 2. Add the assorted fresh mushrooms to the pan and season with salt. Sauté the oyster or cremini, cleaned and mushrooms until they are soft and pliable. Turn off the heat and set aside. sliced Kosher salt 3. Using your hand, carefully scoop the porcini mushrooms out of the hot water. 1 cup dried porcini mushrooms, (At this point the water should have cooled off significantly. If it is still too hot soaking in 3 cups hot water for your hand, use a slotted spoon.) Pour the top two-thirds of the mushroom water into another container. Discard the bottom third, which contains a lot of 1 medium or 2 small onions, cut into ¼-inch dice (about 1½ cups) sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This 2 cups Arborio or Carnaroli rice will not look nice, but it will certainly taste good! 2 cups dry white wine 6 to 7 cups hot chicken stock 4. Coat a large saucepan abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to medium-high heat. Cook the onions, ½ cup grated Parmigiano-Reggiano cheese stirring frequently, until they are very soft and aromatic but have no color. 2 tablespoons butter 5. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes ½ cup chopped chives to toast, stirring frequently. Add wine to cover the surface of the rice, and stir frequently, until it has completely absorbed.
6. Add the reserved mushroom water, and then add stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process twice more. Taste for seasoning; you probably will need to add salt.
7. During the third addition of stock, add the reserved sautéed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still al dente, remove the pot from the heat.
8. Add the cheese and butter and whip until well combined. This will set the perfect consistency of the rice. The rice should look very creamy and should not be able to hold its shape. Serve immediately, garnished with chives. FARROTTO WITH ROCK SHRIMP, MEYER LEMON AND HERBS ANNE BURRELL
SERVES 4 TO 6
Extra-virgin olive oil When you use my Risotto-Without-a-Recipe technique you can flavor it with 2 onions, cut into ¼-inch dice anything you like. Sweet little rock shrimp, bright lemon and fresh herbs are Kosher salt one of my favorite combos. 6 to 7 cups vegetable stock 1. Coat a large saucepan generously with oil, and add the onions. Season with salt 2 cups farro, semi-pearled and bring to medium-high heat. Cook the onions, stirring frequently, until soft 2 cups dry white wine and aromatic, 8 to 10 minutes. Meanwhile, heat the stock in a small saucepan over medium heat until just simmering; reduce the heat and keep warm. Zest and juice of 2 lemons
1½ pounds of rock shrimp, rinsed and 2. Add the farro to the onion and stir, making sure to coat each grain with oil. picked through for any shells Toast the farro for 2 to 3 minutes, stirring frequently. The farro should stick just a ½ to ¾ cup freshly grated Parmigiano- little to the bottom of the pan. Reggiano cheese
2 tablespoons butter 3. Add the wine to cover the surface of the farro and cook, stirring frequently, for 3 1 bunch of fresh chives, finely to 4 minutes or until the farro absorbs the wine. chopped 1 bunch of fresh oregano, leaves 4. When all the wine has been absorbed, add enough of the hot stock to just picked and finely chopped cover the farro. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed. Repeat this process, adding more stock to cover the farro and stirring until absorbed.
5. Add the final batch of stock (for a total of three additions) along with the lemon zest and juice; stir. When about half the stock has been absorbed, add the shrimp and stir continuously.
6. When the last addition of the stock has been absorbed, taste a couple of grains; the farro should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the farro has tightened up). The shrimp should be pink and plump.
7. Remove the pan from the heat and add the cheese, butter, chives and oregano, whipping it vigorously until well combined. Serve immediately. Rockin’ farrotto! PAELLA MIXTA KEN ORINGER AND JAMIE BISSONNETTE
SERVES 6 TO 10
¼ cup olive oil, plus more for 1. Place oil, garlic, onions, white scallions, chorizo, red pepper, and salt and black garnish pepper to taste in a paella pan, and sauté over high heat for 4 to 5 minutes. 2 tablespoons minced garlic 1 cup diced Spanish onion, sautéed 2. Add the chicken, tomato paste, rice and saffron, and stir, making sure to evenly in olive oil coat. Toast for 4 to 5 minutes. ½ cup scallions, white parts only, diced 3. Add a can of conserva, if using. 1 cup sliced Spanish chorizo 4. Evenly distribute and flatten out rice in pan. Add all stocks. Increase heat to high. 1 cup red bell pepper, diced Salt and freshly ground black 5. Once boiling, add the clams and cook 5 to 10 minutes, until they open up and pepper rice grains are clearly visible. 1 cup chicken breast or thigh meat ½ cup tomato paste 6. Add mussels, and reduce heat to medium. 2 cups Calasparra or Bomba rice 7. Once the mussels open, add shrimp and peas. Cook over medium heat until 10 threads of saffron shrimp and rice are cooked and have created a crispy bottom called socarrat. Canned Spanish seafood conserva Add stock as necessary during cooking. (optional) 1½ cups lobster stock 8. Garnish with olive oil, scallion tops and lemons. 1½ cups chicken stock 1½ cups vegetable stock 6 to 10 top neck or count neck clams 18 mussels 4 to 5 shrimp ½ cup English peas ¼ cup sliced green scallion tops, for garnish 1 lemon, cut into wedges, for garnish FIDEOS KEN ORINGER AND JAMIE BISSONNETTE
SERVES 6 TO 8
1 cup good Spanish olive oil, plus more 1. Using a paella pan or another large, shallow pan, heat oil over high heat, and for garnish cook chorizo, Spanish onions and white scallions until soft. 1 cup sliced Spanish chorizo 1 cup diced Spanish onions, sautéed in 2. Add the morels, and cook until tender. olive oil 3. Add garlic, tomato paste, clam bellies, paprika and pasta. Cook over medium- ½ cup scallions, white parts only, diced high heat to toast the pasta, adding more olive oil as needed. Season with salt 2 cups morel mushrooms, cleaned 5 and pepper. times in water
2 tablespoons garlic, minced 4. Add half of the stock or water, and cook until almost absorbed. ½ cup tomato paste ½ pound clam bellies 5. Add remaining liquid and stir, tasting and adjusting seasoning accordingly. 2 tablespoons smoked sweet paprika (pimento de la vera) 6. Add favas toward the end, taking care not to overcook. 1½ pounds angel hair pasta, broken into ¾-inch pieces 7. Remove the pan from heat and garnish with aïoli, green scallions, lemon wedges and sashimi-sliced goeduck siphon. Drizzle with a touch of oil, if desired. Salt and freshly ground pepper 3 cups stock or water 1 cup fava beans 1 cup aïoli, for garnish (use your favorite recipe) ¼ cup sliced green scallion tops, for garnish 1 lemon, cut into wedges, for garnish 1 geoduck siphon with belly, blanched, peeled and diced MIXED BERRY SPRITZER JUSTIN CHAPPLE
MAKES 1
5 raspberries In a 1-pint wide-mouth Mason jar, muddle 4 raspberries with the blueberries and 2 tablespoons blueberries, 2 blackberries. Stir in the vodka and lime juice. Fill the jar with ice and stir well, plus 1 berry for garnish then top with seltzer. Skewer the remaining raspberry, blueberry and blackberry on a toothpick. Garnish the cocktail and serve. 3 blackberries 2 ounces vodka 1½ ounces fresh lime juice Ice Chilled seltzer BLOODY MARY BURGER JUSTIN CHAPPLE
SERVES 4
1½ pounds ground sirloin 1. Crumble the sirloin into a large bowl with your fingers. Using a fork, gently fold 3 tablespoons finely grated peeled fresh in the horseradish, tomato paste, hot sauce, Worcestershire, celery seeds, 1 horseradish, plus more for serving teaspoon of salt and 1 teaspoon of pepper. Using 2 lids from 1-quart takeout containers, press one-quarter of the beef mixture into one perfect patty. 2 tablespoons tomato paste Transfer to a plate. Repeat to form the remaining patties. 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. 1½ teaspoons celery seeds Grill over moderate heat, turning once, until medium rare, 8 to 10 minutes. Transfer the burgers to the buns and top with mayonnaise, shaved celery, celery Kosher salt and freshly ground pepper leaves, pickles, tomatoes and horseradish. Close the burgers and serve. 4 brioche hamburger buns Mayonnaise, shaved celery, celery leaves, thinly sliced dill pickles and sliced tomato, for serving WATERMELON AND CHICKEN SALAD WITH HOT SAUCE VINAIGRETTE JUSTIN CHAPPLE
SERVES 4
1 3-pound seedless watermelon wedge 1. Hold a large sharp knife at an angle parallel to one side of a watermelon ½ pound poached boneless skinless wedge, and make a 1-inch-wide cut down to the rind. Continue to make parallel chicken breast cuts at the exact same angle at 1-inch intervals until you reach the bottom. Rotate the watermelon wedge and make the same cuts on the opposite side. 4 cups chopped arugula (2 ounces) (not baby) Turn the watermelon so a long side is facing you and make vertical cuts at 1-inch intervals down to the rind. Scoop the cubes into a large serving bowl. ½ cup chopped Marcona almonds
cup snipped chives 2. In a standing mixer fitted with the paddle, beat the chicken breast on low ¼ cup extra-virgin olive oil speed until just shredded. Transfer the chicken to the serving bowl, then add the arugula, almonds and chives. 3 tablespoons fresh lemon juice
1 teaspoon Tabasco or other Louisiana- 3. In a small bowl, whisk the oil with the lemon juice and Tabasco and season with style hot sauce salt and pepper. Add to the serving bowl and gently toss to mix. Season with Kosher salt and freshly ground pepper salt and pepper and toss again. Serve right away. CHOCOLATE-DIPPED ICE CREAM SANDWICHES JUSTIN CHAPPLE
MAKES 12 SANDWICHES
CHOCOLATE SHELL 1. Make the chocolate shell: In a large microwave-safe bowl, melt the chocolate with 1 pound bittersweet chocolate, finely the coconut oil at high power in 20-second intervals, stirring between bursts. Stir chopped in a generous pinch of salt, and let stand at room temperature until cooled. ½ cup coconut oil 2. Make the sandwiches: Using a large serrated knife, cut the pint containers of Kosher salt firm ice cream into ¾-inch-thick rounds. Cut a slit in the cardboard of each slice and then place each slice between 2 cookies. Peel off the cardboard and SANDWICHES transfer to a baking sheet; freeze until firm. 4 pints mixed firm ice creams, such as vanilla, strawberry or pistachio 3. Dip half of each sandwich in the chocolate shell and decorate with sprinkles or crushed nuts. Let stand until the chocolate is firm, then serve. 24 4-inch cookies Sprinkles or crushed nuts, for decorating FRESH HEIRLOOM BLOODY MARY HUGH ACHESON
SERVES 4
4 large brandywine heirloom tomatoes This is a traditional (virgin) Bloody Mary, except we peel the heirloom (actually, any red heirloom will do, but tomatoes, seed them, season them well with sea salt and puree them with make ‘em large) a dash of lemon juice. That’s some fresh tomato juice—so much better than 1 tablespoon fresh lemon juice canned. The rest is pretty traditional, but find some awesome pickles to use 1 teaspoon fine sea salt as garnish. We love pickled okra, dill pickle and a jalapeño with this. ½ teaspoon Worcestershire sauce ¼ teaspoon prepared horseradish 1. Place a large pot of water on to boil. Carve a small shallow X on the bottom of each tomato, just cutting through the skin but not deeply into the flesh. Place ½ cup dill pickle juice (the liquid from the pickle jar) the tomatoes in the boiling water for one minute. While they are in the boiling water, make a large ice bath. After one minute, remove the tomatoes with a 2 teaspoons Tabasco sauce spoon and plunge into the ice bath. Once cool enough to handle, peel the 4 dill pickle spears skins off the tomatoes. 4 pickled jalapeños, whole 4 pickled okra pods 2. Cut the tomatoes in half along their equators. Gently squeeze out most of the seeds; a few stray ones are fine. Place tomato halves in blender and puree for thirty seconds or until smooth. Add 1 tablespoon of the lemon juice and ½ teaspoon salt. Place 4 cups of the tomato juice in a large pitcher and reserve the rest for something else.
3. Add the Worcestershire, horseradish, pickle juice and Tabasco. (This is where you would add vodka, if you’re making the alcoholic version.) Pour into four pint glasses filled with ice. Garnish with your dill spears, pickled jalapeños and okra. Drink away. TOMATO PIE HUGH ACHESON
SERVES 4
DOUGH 1. Make the dough: Sift flour, sugar and salt into a mixing bowl. Cut in the 1¼ cups all-purpose flour butter with a dough cutter, then add the water and vinegar. Mix into a ball, but don’t work it much beyond that. Wrap tightly in plastic and rest in the Pinch of granulated sugar refrigerator for one hour. ½ teaspoon salt 6 tablespoons cold unsalted butter, cut 2. Preheat oven to 400°. Roll to dough to a ¼-inch-thick circle, large enough to into small cubes line a 10-inch pie pan. Spray the pie pan with cooking spray and get that dough 2½ tablespoons cold water into it. Get a little fancy with your dough edge, if you’d like. 1 teaspoon distilled white vinegar 3. Place a circle of parchment into the dough and weight it down with baking weights or dried beans. Blind bake the pie dough for 25 minutes. Remove and PIE MIXTURE let cool. Remove the pie weights and parchment. 4 large heirloom tomatoes, cored and sliced into ½-inch-thick half-moons 4. Make the pie mixture: Place the tomatoes on parchment on a sheet pan or two. ½ teaspoon kosher salt Season them with the salt and place in the 400° oven for 15 minutes. Remove from oven and let them cool. 2 tablespoons unsalted butter
2 bunches scallions, including dark green 5. While the tomatoes are cooling, place a large saucepan with a lid over medium parts, cut into ½-inch pieces heat. Add the butter, and when the butter bubbles and froths, add the scallions. 1 cup fresh ricotta Add a teaspoon of water to the pan, cover and cook for five minutes. Remove 2 tablespoons mayonnaise from heat and cool to room temperature. Place the scallions in the bottom of the blind baked shell. Spread the ricotta over the scallions. 1 cup grated Parmigiano-Reggiano cheese 6. In a large bowl combine the mayonnaise, ½ cup of the Parmesan, the lemon 1 tablespoon fresh lemon juice juice, pepper and basil. Add the cooled tomatoes and gently toss to coat the ¼ teaspoon freshly ground black pepper tomatoes with the Parmesan and the mayo. Arrange the tomatoes in a nice ¼ cup basil leaves, packed circular arrangement over the ricotta and scallions, resulting in about four layers of tomatoes. Finish with the remaining Parmesan and then bake the tomato pie for 30 minutes on the middle rack of your oven. Remove and let cool down for a bit. I like it served just warm, so don’t wait too long. TOMATOES AND FIELD PEAS WITH CRISPED FARRO AND SIMPLE VINAIGRETTE HUGH ACHESON
SERVES 4
Kosher salt and freshly ground black Great tomatoes sprinkled with kosher salt are enough to make me giddy, pepper but when you add an awesome vinaigrette, some field peas and the crisp ½ cup farro texture of fried farro, I am over the moon. This is summer. 2 cups peanut oil 2 pounds heirloom tomatoes, cored, 1. Bring 2 cups of water to a boil in a saucepan, and add ½ teaspoon salt and the halved and sliced into half-moons farro. Reduce the heat to a simmer, and cook the farro until it is tender, 25 to 30 minutes. Strain the farro. Spread it out on a large paper towel–lined platter to cup simple vinaigrette (recipe follows) steam and drain off as much of the water as possible. 2 cups arugula leaves 2 cups cooked field peas (recipe follows) 2. In a large saucepan, heat the peanut oil to 350°. Add the farro in batches, and fry until crisp, 1 to 1½ minutes. You want the grains to be crisp, but not like little rocks.
3. Remove farro from the oil and drain on the paper towel–lined platter. Season with salt to taste.
4. Arrange the sliced tomatoes on a large platter and season them with salt. Drizzle half of the vinaigrette over the tomatoes. In a bowl, dress the arugula and field peas with the remaining vinaigrette and toss well. Place the arugula and peas in the center of the platter. Garnish with the crisp farro and season with pepper to taste. Eat, and eat well. SIMPLE VINAIGRETTE HUGH ACHESON
SERVES 4
1 teaspoon Dijon mustard Place all ingredients into a pint-size Mason jar. Shake vigorously. Put the jar 3 tablespoons extra-virgin olive oil down to rest, then shake vigorously again in a few minutes. Do this a few times. Make sure to shake one last time before dressing your salad with as much of the 1 tablespoon red wine vinegar vinaigrette as you’d like. Kosher salt and freshly ground black pepper 1 garlic clove FIELD PEAS HUGH ACHESON
SERVES 4 TO 6
2 pounds shelled Crowder peas Carefully wash and pick over the peas. Place them in a pot and add stock until peas 4 cups smoked pork stock are covered. Bring to a boil and reduce to a simmer. Skim often; partially cover and (or enough to cover) simmer until tender, 30 to 45 minutes. Drain and season with salt and pepper. Salt and pepper BOUDIN NOIR DOG WITH PICKLED CHILIES, CUSTARD AND CELERY BY GRAHAM ELLIOT
SERVES 2
1 Fresno chili, sliced 1. Start by “pickling” the chili and onion. Add the vinegar, sugar and 2 1 red onion, halved and sliced tablespoons salt to an appropriate-size pot and bring to a boil. While the liquid is heating, place the chili and onion into a large bowl (they should not come to 1 cup white balsamic vinegar the top of the bowl). Pour the boiling liquid over the onion mixture, cover with ¼ cup sugar plastic wrap, and set aside until cool. Salt 2. In a small mixing bowl, whisk together the mayonnaise, mustard, celery seed ¼ cup mayonnaise and lemon. Season with salt. Refrigerate until ready to use. ¼ cup whole grain mustard ½ teaspoon celery seed 3. Heat a cast-iron skillet or a heavy-duty pan that can retain its heat. Spread butter ½ lemon on the outsides of the buns. Toast both sides of the buns over medium heat until a nice golden brown. Set aside in a warm place. 2 tablespoons butter
2 brioche hot dog buns 4. Wipe out pan, add canola oil and heat until smoking hot. Add Boudin Noir and 2 tablespoon canola oil roll around in hot oil until nicely caramelized. Place on a paper towel–lined plate. 2 Boudin Noir 5. Spread the mustard mixture on the interior of the bun, and place the Boudin ½ cup cherry tomatoes, halved inside. Add a nice pinch of the pickled chili-onion mixture on top of the dog. 1 tablespoon olive oil Sea salt 6. In a small bowl, mix the tomatoes, olive oil and sea salt to taste. Add a nice portion of the dressed tomatoes on top of the pickles. Celery leaves
7. Finish the dog with the celery leaves. ITALIAN SAUSAGE DEEP DISH TART WITH TALEGGIO, TOMATO AND BASIL BY GRAHAM ELLIOT
SERVES 8 AS APPETIZER OR 4 AS MAIN COURSE
TART SHELL 1. Preheat oven to 400°. 2 cups whole wheat pastry flour, plus more for dusting 2. Make the tart shell: Combine the flour, salt and zest in a large mixing bowl. 1 teaspoon fine-grain sea salt Drizzle the oil over the flour and stir until combined. Drizzle the water over the flour and mix with a fork just until it is absorbed. Knead one or twice, just until Zest of 1 lemon the dough comes together into a ball. ¼ cup olive oil Scant ½ cup cold water 3. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 13 inches across. Ease the pastry into a 9- or 11-inch tart pan and press it into the corners and up the sides without stretching the dough. Trim away any FILLING excess dough, and place the pan in the refrigerator for at least 30 minutes. 1 19-ounce can crushed San Marzano tomatoes 4. When the dough is done resting, prick the crust with a fork a few times. Line the Salt and pepper pastry with parchment paper, and fill the pan with pie weights. 3 ounces Italian lightly cooked sausage, crumbled 5. Bake the crust for 15 minutes. Carefully remove the paper and pie weights, then 1 cup sliced Taleggio cheese bake for another five minutes before transferring it to a rack to cool. ½ cup fresh cherry tomatoes, halved 6. Reduce oven temperature to 350°. ½ cup basil chopped 1 tablespoon olive oil 7. Make the filling: Pour the canned tomatoes into a bowl, season with salt and pepper to taste, and whisk together until mixed.
8. Increase oven temperature to 450°.
9. Place the tart shell on a sheet tray. Evenly add the sausage to the tart shell, lay the cheese over the top and sprinkle a light layer of the cherry tomatoes over the cheese. Ladle in the tomato sauce just enough to come a little under the cheese. Bake 20 to 30 minutes, until cheese has melted and is golden brown.
10. Let cool about 5 minutes, then garnish with fresh whole or chopped basil leaves and a drizzle of olive oil. BRAZILIAN FISH, SHRIMP AND MUSSEL SOUP ANDREW ZIMMERN
SERVES 4
1 pound halibut, grouper, snapper or This is a traditional moqueca with cashew butter added. To some this makes cod fillets or steaks it a vatapá, but I think that’s splitting hairs. 2 tablespoons fresh lime juice, plus more for seasoning 1. Marinate the fish for 1 hour in half the lime juice. 2 tablespoons vegetable oil 3 garlic cloves, minced 2. Heat the oil in a large pot over high heat, pat the halibut dry, then lightly brown the fish. Add the garlic, onion, chiles and cilantro. Sauté briefly, and when glassy 1 onion, sliced thin add the tomato paste. Stir the aromatics, then add the stock, bring the mixture 2 Thai bird chiles or 1 habañero chile to a boil, then reduce to a simmer and cook for 12 to 15 minutes depending on 4 tablespoons minced cilantro leaves the thickness of the fish. 1 tablespoon tomato paste 3. Remove the fish and let rest on a plate. Continue to boil the stock. 1½ cups shrimp or shellfish stock
1 cup coconut milk 4. After stock has reduced by one-third, add the coconut milk and simmer until 1 pound whole shrimp (16 count work soup has thickened. great) 1 pound mussels (preferably big, 5. Add the shrimp and cover, cooking for 1 to 2 minutes, until shrimp are fat, plump American blue or cooked through. Mediterranean black) Salt 6. Add the fish and mussels to the pot, and cook until mussels have opened. 2 tablespoons cashew nut butter 7. Season with the remaining lime juice and salt to taste, swirl in the cashew butter and serve. WOK-TOSSED TWICE-COOKED SOFT CRABS—FU XIAN STYLE ANDREW ZIMMERN
SERVES 4
12 jumbo soft crabs 1. To clean the crabs, rinse under cold water. Using a sharp kitchen shears, cut the 3 tablespoons kosher salt face off the crab, then flip the crab over and peel back the sides to expose the layer of whitish gills. Peel off all the gills on both sides. Remove the apron of 4 cups peanut oil the crab (the triangular flap, next to the gills on the bottom) by twisting off. The 3 egg whites crabs are now ready to cook. Toss with kosher salt, and let sit for 15 minutes. 1 cup cornstarch 2. Press crab in a dry dish towel to remove moisture. 12 scallions, cut in 2-inch lengths
5 dried red chiles 3. Heat peanut oil to 375° in a wok over high heat. 1 tablespoon sea salt 1 teaspoon ground white pepper 4. Dip crab in egg whites, then dredge in cornstarch. Working in batches, fry until crisp. 2 tablespoons sugar
Dipping Sauce (recipe follows) 5. Pour off the oil, leaving 2 tablespoons behind, and increase the heat. When smoking, add the crab, scallions and chiles. Toss to coat, adding the sea salt, white pepper and sugar as you rotate the food across the wok surface.
6. Toss and serve with dipping sauce.
DIPPING SAUCE
½ cup thinly shaved shallots Combine all ingredients. Use immediately. ¼ cup thinly sliced red and green hot chiles (I like to use 2 red jalapeños, 4 serranos and a piece of a habañero to round out the heat; you can also use small red and green Thai chiles) cup soy sauce ¼ cup chicken stock 3 tablespoons Chinese rice wine or sake 3 tablespoons sugar, or more to taste 1 tablespoon minced ginger 3 thinly sliced garlic cloves SHRIMP WITH GREEN CHILES, AND WOK CHARRED TUNA WITH MISO SABAYON ANDREW ZIMMERN
SERVES 4 TO 6
½ cup olive oil 1. In a large skillet, heat oil over medium heat until it seems to be rippling. 2 large minced onions 2. Add the onion and garlic, and cook until lightly colored, about 3 minutes. 8 slivered garlic cloves
6 slivered jalapeño or serrano chiles 3. Add the chiles, and cook for another 1 to 2 minutes. 2 pounds U15 Mexican or Ecuadorean ocean-caught white shrimp, peeled 4. Add shrimp, salt and pepper, and continue to sauté for another 3 minutes or and deveined until the shrimp is cooked through. 1 teaspoon salt 1 tablespoon freshly ground pepper 5. Remove skillet from the heat. Swirl the mayonnaise into the pan. 2 tablespoons mayonnaise 6. Serve at once, garnished with diced tomato and lime wedges, with tortillas and Diced tomato Green Sauce. Lime wedges Tortillas Green Sauce (recipe follows)
GREEN SAUCE
2 serrano chiles, minced 1. Combine the chiles, tomatillos, onion, garlic, cilantro and salt in a mortar and ½ pound tomatillos, husked, rinsed and pestle or a food processor. Combine to form a chunky paste. quartered 1 small onion, minced 2. Peel, seed and chop the avocado. Fold into the sauce with the lime juice. Season with additional salt to taste, and serve immediately. 2 garlic cloves 3 tablespoons fresh cilantro leaves 1 teaspoon salt 1 ripe avocado 2 tablespoons fresh lime juice WOK CHARRED TUNA WITH MISO SAUCE ANDREW ZIMMERN
SERVES 4 TO 8
1 3-pound whole piece of center-cut 1. Cut the tuna into 3- to 4-ounce cubes or rectangles, 3 to 4 inches (or ask your trimmed tuna (buy the best you can butcher to do this for you). get your hands on)
5 tablespoons peanut oil 2. Combine the fish cubes with 2 tablespoons oil, scallions and ginger. Marinate ¼ cup finely minced scallions for 1 hour in the refrigerator. 2 tablespoons finely grated ginger root 3. Combine both sesame seeds, salt, white pepper, cumin and cayenne pepper. ¼ cup white sesame seeds Roll the tuna pieces in the dry rub, and refrigerate for another hour. 3 tablespoons black sesame seeds 2 teaspoons sea salt 4. Heat a wok, then place 3 tablespoons oil in the wok, tilting so it spreads over the entire cooking surface. Tip out any residual oil so none pools in the 1 teaspoon ground white pepper bottom. 1 teaspoon cumin 1 teaspoon cayenne pepper 5. When the wok is smoking, add the tuna pieces a few at a time. Sear on all Miso Sauce (recipe follows) sides, but do not cook past rare. 2 handfuls fresh shiso leaves 6. Slice the tuna and serve over the miso sauce, garnished with shiso leaves.
MISO SAUCE
3 egg yolks Combine all ingredients in a double boiler. Heat gradually, until the sauce thickens 1 cup Japanese blond miso paste to a ketchup-like consistency. Taste, and add additional sugar and salt as desired. Serve warm. ¼ cup plus 3 tablespoons sugar
½ cup sake cup dashi MASTERING THE SHELLFISH TOWER (PAGE 1 OF 4) CHRIS COSENTINO
A spectacular shellfish tower is a thing of beauty. I like to use a mix of precooked and chilled ingredients—lobster, crab and mussels or clams. A big pot of the best caviar and a bottle of Champagne, and you have the best party ever!
RECOMMENDED SEAFOOD SHOPPING LIST FOR A SPECTACULAR SEAFOOD TOWER:
Maine lobster Kushi oysters Salt Spring mussels Caviar, the good stuff, Great dipping sauces Dungeness crab Olde Salt oysters Manila clams or cockles as much as you can afford Champagne, the best and Olympia oysters Littleneck clams Prawns, heads on, as King crab legs as much as you can afford large as possible
Start by cooking the two elements that can be done the day ahead:
COURT BOUILLON MAKES 2¼ GALLONS
2 gallons water 1. Place all ingredients in a large stockpot, and bring to a boil. 3 cups white wine 2. Reduce heat to low, and simmer for 15 minutes. ½ cup thyme
½ cup parsley stems 3. Strain and refrigerate until needed. You can use this only once. Refrigerate in an 2 fennel bulbs, halved airtight container for up to 1 week, or freeze. Note: When using court bouillon for shocking lobster or crab, chill it well, and to keep plenty of flavor in the 2 yellow onions, halved seafood, freeze some court bouillon in several ice-cube trays and add to the 1 head celery, roughly chopped very cold bouillon. 2 bay leaves 2 tablespoons black peppercorns 2 tablespoons coriander seed 2 tablespoons fennel seed 2 tablespoons kosher salt
FERMENTED BLACK BEAN GOOP SERVES 2
1 garlic clove 1. Grind the garlic and ginger through a meat grinder through medium die. You 1 ounce fresh ginger, peeled can also grind well in a food processor. ¼ cup crushed red pepper flakes 2. Combine all ingredients in a medium saucepan. Simmer on low heat for 30 to 45 ½ cup fermented black beans minutes, stirring constantly. Once cooled, store in an airtight container for up to 1 star anise 1 month. You can use this in many dishes. ½ cinnamon stick, burned 2½ cups blended oil MASTERING THE SHELLFISH TOWER (PAGE 2 OF 4) CHRIS COSENTINO
Items to cook the day of your Spectacular Seafood Tower Party:
LOBSTER AND YUZU KOSHO
1 2-pound lobster 1. Prepare a court bouillon ice bath: place bouillon ice cubes in cold bouillon. (You 2 gallons Court Bouillon (recipe above); can also prepare a standard salted ice bath, but the lobster will not have as one gallon chilled and some frozen in much flavor.) ice-cube trays 1 teaspoon yuzu kosho 2. In a large stockpot, bring the remaining gallon court bouillon to a boil. Add the lobster, and cook for 5 minutes per pound. ¼ cup intense flavor micro greens, such as radish, arugula or kale 3. Shock the lobster in the ice bath for about 10 minutes. 2 teaspoons extra-virgin olive oil
1 lime 4. Crack the claws, but leave intact. Remove the guts and gills. Using a pair of kitchen shears, cut the base of the tail open in the under section so you can use the tail as a plate. Remove the tail meat and slice across the grain, mix in a bowl with the yuzu kosho and oil, then place back into the tail. Top with the micro greens and squeeze lime juice over the top.
COOKED DUNGENESS CRAB MAKES 2 CRABS
2 gallons Court Bouillon (recipe above); 1. Prepare a court bouillon ice bath: place bouillon ice cubes in cold bouillon. (You one gallon chilled and some frozen in can also prepare a standard salted ice bath, but the crabs will not have as much ice-cube trays flavor.) 2 live Dungeness crabs 2. In a large stockpot, bring the remaining gallon court bouillon to a boil. Add the crabs, and cook for 7 minutes per pound.
3. Shock the crabs in the ice bath for 10 minutes.
4. Remove the top shell and the lungs, reserving the well-flavored brown meat (the liver and reproductive bits) for the Crabby Aioli Sauce. MASTERING THE SHELLFISH TOWER (PAGE 3 OF 4) CHRIS COSENTINO
CLAMS AND BLACK BEAN CHILI PASTE SERVES 2 AS MAIN COURSE OR 4 OR MORE AS AN APPETIZER
2 tablespoons olive oil 1. Place a large skillet over high heat. Let the pan preheat for 2 minutes, then add 2 tablespoons Black Bean Goop the olive oil and swirl. (recipe above) 3 pounds manila clams 2. Add the Black Bean Goop, and swirl until aromatic, about 1 minute. Add the clams. 1 cup beer ½ cup scallions, cut on the bias 3. Add the beer to the skillet, and bring to a boil. Stir, then cover. Cook for 7 to 8 lengthwise minutes, tossing the pot occasionally, until the clams open. 1 cup cilantro, picked 4. Remove from heat. Spoon clams into a bowl, and simmer the remaining sauce for 1 to 2 minutes to tighten. Pour the sauce over the clams. Refrigerate for 10 minutes. Once cooled, top with scallions and cilantro.
MUSSELS, GARLIC AND WHITE WINE SERVES 4
2 pounds live mussels, 1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, preferably Salt Springs remove beards (the strings that hang from the mussel shells), and discard. 2 tablespoons extra-virgin olive oil 4 large shallots, finely chopped 2. In a nonreactive stockpot set over medium heat, add 1 teaspoon oil, the shallots and garlic. Sweat until translucent, then add the mussels. 4 garlic cloves, finely chopped 1½ cups dry white wine 3. Sauté for 3 minutes, then deglaze with the wine. ½ cup fresh herbs, such as chive batons, flat leaf parsley, chervil, and tarragon 4. Cover the pan, and increase heat to high. Cook until all mussels are open, about Salt, to taste 5 minutes. 1 lemon 5. Stir in herbs, 1½ tablespoons oil and salt to taste.
6. Remove from heat. Squeeze lemon juice over the top. Pile the mussels and broth into a bowl, then refrigerate for 10 minutes before serving. MASTERING THE SHELLFISH TOWER (PAGE 4 OF 4) CHRIS COSENTINO
TOMATILLO AVOCADO SALSA MAKES 3 CUPS
1 pound tomatillos, cleaned Add all ingredients to a high-speed blender, and blend until smooth. 1 avocado Serve the same day. 1 serrano pepper, seeded 1 cup cilantro 1 ounce fresh lime juice 1½ teaspoons kosher salt
CELERY MIGNONETTE SERVES 4
4 pink peppercorns 1. Crush peppercorns in a mortar and pestle.
½ cup Chinese sipping vinegar 2. In a medium bowl, combine crushed peppercorns, vinegar, celery and celery 1 tablespoon Chinese celery, minced leaf. ½ tablespoon Chinese celery leaf, minced 3. Just before serving, mix in sparkling water. 2 ounces sparkling water
CRABBY AIOLI SERVES 8
1 clove of garlic, peeled 1. In a mortar and pestle, pound garlic with a pinch of salt until it forms a paste. (If Kosher salt and freshly ground pepper a mortar and pestle isn’t available, you can use a food processor to achieve the same result.) 2 large egg yolks 2. Add egg yolks and mustard, and stir until combined. 1 teaspoon Dijon mustard 1½ cups pure olive oil 3. Slowly drizzle in 2 tablespoons olive oil while stirring vigorously with pestle. Once aioli begins to emulsify, transfer to a larger mixing bowl and slowly add Extra-virgin olive oil remaining oil in a steady stream, constantly whisking. 1 tablespoon freshly squeezed lemon juice 4. After all the oil has been incorporated, finish with a drizzle of extra-virgin olive oil, and season with salt, pepper and lemon juice to taste. Brown meat (liver and reproductive bits) from 1 Dungeness crab 5. To finish, add the brown meat and adjust seasoning to taste.
To construct your Seafood Tower you will need a three-tiered tower (available in your favorite cookware store), plenty of crushed ice, the remaining bivalves freshly shucked and ready to go, and a lot of really great Champagne! NASHVILLE-STYLE HOT CHICKEN CARLA HALL
SERVES 8 TO 10
DOUGH 1. Make hot oil: In a small heavy-bottomed pot, whisk together the cayenne 5 tablespoons cayenne pepper pepper, paprika, sugar, salt and half the oil. 2 tablespoons sweet paprika 2. Heat the mixture over medium heat until about 165°. Cook, stirring, until 2 tablespoons granulated sugar fragrant, about 1 minute. Whisk in remaining oil. 1½ teaspoons kosher salt 1 quart canola oil 3. Remove from heat. Refrigerate in an airtight container up to one month.
4. Make chicken seasoning: In a medium bowl, combine all ingredients. CHICKEN SEASONING
1 cup kosher salt 5. Make flour dredge: In a large bowl, combine all ingredients; mix well. ½ cup onion powder ½ cup garlic powder 6. Heat oil in a medium heavy-bottomed cast-iron skillet to 365°. The oil is ready when a little flour dropped in bubbles and sizzles steadily. ½ cup sweet paprika
½ cup cayenne 7. While oil is heating, place chicken pieces in a ziptop bag. Sprinkle chicken with ¼ cup chicken seasoning, or enough to coat chicken, and 2–3 tablespoons FLOUR DREDGE reserved pickle juice. Massage the chicken through the bag. 2½ cups all-purpose flour 8. Remove the chicken from the bag, and dredge, coating each piece evenly. Place 1 tablespoon cayenne chicken on sheet pan. 2 teaspoons sweet paprika 1 tablespoon kosher salt 9. Working in batches, carefully place the chicken in the hot oil, skin side down and away from you. Do not crowd the pan, and maintain oil temperature at 1¾ cups chicken seasoning 365°. Turning to evenly brown each chicken piece until cooked through, 12 to 14 minutes total. (Boneless, skinless chicken will take 8 to 10 minutes. Cook 1 quart rice bran, peanut or canola oil chicken to 160°.) 2 young chickens, cut into 10 pieces (2 legs, 2 full wings, 2 thighs, 2 breasts 10. Drain chicken on balled-up paper towels on sheet pan. Repeat with the cut in half) remaining chicken, replenishing and reheating the oil between batches. ½ to ¾ cup chicken seasoning 11. Dunk hot fried chicken in prepared hot oil. Remove and place on white bread. Sliced dill pickles Excess oil will drip onto the bread, which is delicious. Serve immediately, with (reserve juice for marinade) dill pickles stuck on chicken with toothpicks. 4 cups flour dredge Sliced white bread Toothpicks SKILLET CORNBREAD CARLA HALL
MAKES ONE 12-INCH ROUND
2 cups white or yellow cornmeal Almost everything is sweeter in the South—the tea, the lemonade, the 4 teaspoons baking powder desserts. But cornbread is the exception. Cornbread from the North is 1 teaspoon salt actually sweeter, closer to a muffin. Southern cornbread is a starch, not a 3 large eggs sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that. 1 cup sour cream
1 cup “Creamed” Corn (recipe follows) 1. Preheat oven to 425°. Heat a 12-inch cast-iron skillet in the oven until very hot. or store-bought canned cream-style corn 2. In a medium bowl, combine the cornmeal, baking powder, and salt. In a small ½ cup plus 2 tablespoons canola or bowl, whisk together the eggs, sour cream, creamed corn and ½ cup oil. other neutral oil
3. Pour the wet ingredients into the dry ingredients, and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
4. Put the skillet in the oven. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.
“CREAMED” CORN
¾ cup fresh or thawed frozen corn In a food processor, pulse corn and cream until coarsely blended. ½ heavy cream FLAKY BUTTERMILK BISCUITS CARLA HALL
MAKES ABOUT 15 (2-INCH) ROUND BISCUITS
2½ cups all-purpose flour, plus more for 1. Spray a sheet pan with nonstick spray. work surface 1 tablespoon baking powder 2. In a large bowl, whisk together the flour, baking powder, sugar, salt and baking 1 teaspoon granulated sugar soda. Add the shortening, using your fingertips to pinch it completely into the flour mixture. 1 teaspoon salt ½ teaspoon baking soda 3. Using a box grater, grate the cold butter into the flour. Toss until all of the butter 2 tablespoons vegetable shortening pieces are coated. 8 tablespoons (1 stick) cold unsalted butter 4. Lightly coat your work surface with nonstick cooking spray, then dust with flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. 1½ cups cold cultured buttermilk Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
5. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth, flat disk about ½ inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press out the dough again, sprinkle with a little flour, and fold it into thirds again, open ends first. Repeat one more time. The dough should no longer be sticky.
7. With a floured 2-inch biscuit cutter, cut out dough rounds. Flip over the rounds so the smooth sides that were against the work surface face up. Place 1 inch apart on the prepared sheet pan. Stack the scraps, press and cut again. Refrigerate until cold, about 15 minutes.
8. Preheat oven to 450°. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving. TANGY CHOW CHOW RELISH CARLA HALL
MAKES 12 CUPS
4 cups finely chopped cabbage If you’re gonna make the time to do this, you may as well make a large 3 cups diced green tomatoes batch. It keeps forever. It’s sometimes called permanent salad, because it’s a 2½ cups diced bell peppers, preferably a permanent fixture in the fridge. mix of colors 2½ cups diced white onions 1. In a large bowl, toss the cabbage, tomatoes, peppers, onions, jalapeños and salt with your hands. Cover, and refrigerate at least 4 hours and up to overnight. ½ cup minced jalapeños Drain in a colander, rinse, and drain again. cup kosher salt 2 cups apple cider vinegar 2. In a medium saucepan, stir together the vinegar, water, sugar, mustard seeds, celery seeds and turmeric until the sugar dissolves. You can let the mixture sit as 1 cup water long as the vegetables do. ½ cup sugar 2 tablespoons yellow mustard seeds 3. When the vegetable mix is ready, bring the vinegar mixture to a boil. Add the 1 teaspoon celery seeds vegetables, return to a boil, then reduce the heat to simmer for 5 minutes. (You want to keep the crunch.) Ladle the mixture into sterilized canning jars and jar 1½ teaspoons ground turmeric properly, or refrigerate for up to 3 months. You can serve it after a day or two. LEMON BASIL ICE CREAM CURTIS STONE AND JUSTIN HILBERT
SERVES 12
1 ounce lemon basil 1. Cold steep the basil in the milk and cream for 24 hours. 1 cups whole milk 2. Heat the milk, cream, sugar, trimoline and sorbet base to 160°. 1 cups heavy cream
2 tablespoons sugar 3. Bloom the gelatin and add to the mix to dissolve. 1 tablespoon plus 1 teaspoon trimoline cup sorbet base 4. Strain the mixture and place in a blender. Blend on high for 1 minute, then add xanthan gum. 2 sheets silver gelatin
½ teaspoon xanthan gum 5. Prepare an ice bath. Cool the mixture in an ice bath for 1 hour or until chilled. Freeze in an ice-cream machine. CUCUMBER BAVAROIS CURTIS STONE AND JUSTIN HILBERT
SERVES 12
9 silver gelatin sheets 1. Bloom the gelatin in ice water. ¾ cup cucumber juice from peeled and seeded English cucumbers 2. Warm 1 tablespoon of cucumber juice to melt the gelatin. Once the gelatin has 4 egg whites melted, add to the remaining cucumber juice. 1 tablespoon sugar 3. Whisk the egg whites slowly, adding the sugar gradually, to make a soft 1 cup heavy cream meringue.
4. Whip the cream to soft peaks.
5. Fold the whites into the cucumber juice, followed by the cream. Refrigerate for at least 6 hours before using. CHOCOLATE-SPRAYED CUCUMBER FLOWERS AND BASIL LEAVES CURTIS STONE AND JUSTIN HILBERT
SERVES 4
8 ounces Valrhona Dark Chocolate 1. Warm the chocolate and cocoa butter together in a bain-marie. Araguani 72% 1 cup cocoa butter 2. Place flowers in a single layer on a sheet pan. Transfer the chocolate mixture to a Frozen cucumber flowers and large clean paint sprayer, and spray the flowers and leaves. Freeze flowers and leaves lemon basil leaves for 2 hours or until frozen.
CHOCOLATE SAUCE
½ cup sugar 1. In a medium saucepan over medium-high heat, whisk together 1 cup water, 1 cup liquid glucose sugar, glucose and cocoa powder until it comes to a boil. cocoa powder 2. Add the chopped chocolate, and whisk to combine. 2 ounces Valrhona Dark Chocolate Araguani 72%, chopped 3. Scoop the ice cream into bowls, and garnish with sliced cucumbers and lemon basil leaves. CHOCOLATE BROWNED BUTTER CREPES JOHNNY IUZZINI
MAKES ABOUT 18 CREPES
CREPES Browned butter adds an unmistakable toasted, nutty flavor to anything you 4 tablespoons (½ stick) add it to. Called beurre noisette on many menus, browned butter pairs unsalted butter, sliced amazingly well with the bitter tones of dark chocolate. Good-quality cocoa ¾ cup all-purpose flour (74 g) powder is key in this recipe because it is the only type of chocolate used; ¼ cup sifted high-quality dark cocoa Scharffenberger or Valrhona would be a great choice. powder (20 g) 3 tablespoons sugar (36 g) 1. Make browned butter: In a medium saucepan, melt butter over medium heat, ½ teaspoon kosher salt (2 g) whisking constantly, until it turns nut-brown, 7 to 8 minutes. Pour browned butter into a bowl, leaving any sediment in the pan, and set aside to cool. 1 cup whole milk, at room temperature (240 g) 2. Whisk together the flour, cocoa, sugar and salt. In a blender, mix the milk, eggs 4 large eggs, at room temperature and whiskey until smooth. With the motor running, slowly add the flour mixture ¼ cup whiskey or bourbon (60 g) a tablespoon at a time, and mix until very smooth. While the motor is still ½ cup heavy cream, at room temperature running, slowly drizzle in the browned butter and cream, and blend for about 1 (120 g) minute to emulsify the batter.
SUZETTE SAUCE 3. Pour the mixture into a glass measuring cup with a spout, cover, and refrigerate for at least 2 hours and preferably overnight. 1 cup sugar (250g) 1 cup fresh Meyer lemon juice (use 4. Spray an 8-inch nonstick skillet with cooking spray and heat over medium heat. regular lemons if Meyer is unavailable), Stir the batter gently, being careful not to create bubbles. strained
¾ cup fresh orange juice, strained 5. Pull the pan off the burner, tilt it slightly, and while swirling the pan, slowly 1½ cups (3 sticks) salted butter (339g) pour in enough batter to coat the base of the pan with a paper-thin layer (use Zest of 1 orange a 1-ounce ladle, which holds 2 tablespoons). Return the pan to the heat and cook, undisturbed, for about 1 minute, until the batter no longer looks wet in Zest of 1 lemon the pan and it begins to brown lightly around the edges. Use a small silicone spatula to lift one edge. Carefully grab the edges with your fingertips and flip the crepe. Cook for an additional minute on the other side. Transfer to a plate, and continue making crepes, wiping out the pan after every third or fourth crepe and respraying the pan lightly with cooking spray as needed.
6. Make Suzette sauce: In a heavy saucepan, mix sugar with ¼ cup water. Heat over medium heat, stirring, until deep golden grown. Carefully deglaze with ¼ cup lemon juice and the orange juice, add butter and bring to a boil. Remove from heat and add zests and remaining ¾ cup lemon juice. Keep warm for serving. If it separates, use an immersion blender to re-emulsify. Serve with crepes. “NO-TELLA” CASHEW CREPE CAKE JOHNNY IUZZINI
SERVES ABOUT 12
“NO-TELLA” SPREAD My heritage is half-Italian, half-French; this recipe reflects both. I love 1 cup unsalted cashews, toasted until eating crepes smeared with Nutella on the street in Paris, but I also love the golden brown, warm (150 g) perfect crunchy-creamy cannoli from the amazing bakeries in Naples. This ½ teaspoon kosher salt (2 g) is my mash-up of the two, which celebrates both countries. It also happens 2 tablespoons vegetable oil (28 g) to be really easy to make—once you master flipping crepes. This is really 4 ounces semisweet chocolate, chopped impressive for a holiday or celebration breakfast, too. and melted (113 g) 1. Make the “no-tella” spread: Place the cashews and salt in a food processor and FILLING puree until the nuts start to clump together. Add the oil and puree until a paste forms. Add the melted chocolate and mix until homogenous. Transfer to a bowl, ¾ cup mascarpone cheese (165 g) and set aside at room temperature. 1 tablespoon honey (20 g) Seeds from 1 vanilla bean 2. Make the filling: Put the mascarpone, honey, vanilla seeds, lemon zest and juice, and salt into a bowl and stir until well mixed. With a rubber spatula, gently fold Zest of 1 lemon in the ricotta until just combined. 1 teaspoon fresh lemon juice (5 g) ½ teaspoon kosher salt (1 g) 3. Make the crepe cake: Put a crepe on a plate. With a small offset spatula, spread ¾ cup fresh ricotta cheese (185 g) a heaping tablespoon of the cashew spread evenly over the entire surface.
4. With another small spatula or knife, spread 2 heaping tablespoons of the CREPE CAKE ricotta filling over the entire surface. Lay another crepe directly on top, spread 10 Chocolate Browned Butter Crepes a heaping tablespoon of the cashew spread and 2 tablespoons ricotta filling Fresh raspberries or coarsely crushed evenly over it. freeze-dried raspberries and toasted chopped cashew pieces, for garnish 5. Continue layering the crepes and spreading cashew spread and filling over them, leaving one for the top of the cake. Place the last crepe on top and use a cake pan or baking sheet to press gently on the cake to compact it. Evenly spread the remaining cashew mixture over the top. Refrigerate the cake for at least 1 hour or until ready to serve, up to 3 days.
6. To serve, let the cake stand for at least 10 to 15 minutes before slicing. Garnish the cake with fresh raspberries or scatter crushed freeze-dried raspberries and cashew pieces over the top. Slice the cake with a warm, dry knife. FRESH RICOTTA & EGG YOLK CREPES WITH TROUT ROE AND CRISPY PROSCIUTTO BROOKE WILLIAMSON
MAKES 15 CREPES
CREPE 1. Make the crepes: Combine all ingredients in a blender. Blend until smooth. 2 whole eggs 2. Swipe butter around a nonstick hot skillet to create one very thin layer. 1 tablespoon sugar 1 teaspoon salt 3. Ladle one ounce of crepe batter into the hot skillet. Roll batter around skillet to 2 cups whole milk evenly cover the bottom of the pan. Cook until golden around edges, then use 2 tablespoons melted butter, an offset spatula to flip. Cook for 1 minute on the opposite side. plus more for pan ½ cup buckwheat flour 4. Set aside crepes on parchment paper. ½ cup all-purpose flour 5. Make the ricotta cheese: Bring milk to simmer. Add lemon juice and salt, and stir for 2 minutes, or until you can see it curdle. RICOTTA CHEESE 8 cups whole milk 6. Strain into cheesecloth, and let drain overnight. 2 tablespoons lemon juice 7. Season with lemon zest and salt to taste. 1 tablespoon salt
Zest of ½ lemon 8. Place prosciutto slices on a small baking sheet and toast in oven at 350° until crispy. Let cool, then break into large pieces to garnish each crêpe. POACHED EGG YOLKS 9. Make poached egg yolks: Blend oil and herbs in a blender until smooth. ¼ cup olive oil
3 tablespoons minced tarragon 10. Heat a water bath to 149°. Place egg yolks and herb oil in a vacuum bag. Place 1 tablespoon minced chives in water bath for 1½ hours, until cooked but slightly still translucent. 10 egg yolks 11. Make chive cream: Combine all ingredients.
CHIVE CREAM 12. Open crepe on a flat surface. Layer a small spoon of trout roe. Top with 1 cup sour cream poached egg yolk and ricotta cheese, and season with salt and pepper. Fold in 1 shallot, minced a little envelope and top with crispy prosciutto and chive cream. 1 tablespoon minced chives Zest and juice of 1 lemon Salt, to taste 8 full slices prosciutto Trout roe (1 teaspoon per CREPE) GNOCCHI WITH DUNGENESS CRAB JONATHAN WAXMAN
SERVES 4
4 russet potatoes 1. Scrub potatoes clean under cold running water. Put potatoes, garlic and 8 cloves garlic rosemary in a large pot of salted cold water. Bring to a simmer. Let potatoes cook until al dente (just barely cooked through). Remove potatoes from water 1 bunch rosemary and let cool enough to easily handle. 3 cups flour 2 whole eggs 2. Run potatoes through a ricer or food mill. Spread them out to cool and to allow extra moisture to evaporate. 2 pints baby multicolored tomatoes
2 pints Dungeness crabmeat 3. When potatoes are close to room temperature, spread flour over potatoes Extra-virgin olive oil evenly. Crack eggs over flour. Using a bench scraper or your hands, mix until 4 tablespoons butter dough comes together. 1 cup rosé wine 4. One at a time, cut manageably sized pieces and roll into ½-inch-thick snakes. 3 to 4 bunches fresh mint Using a sharp paring knife, cut snakes into 1-inch pieces. Sea salt and freshly ground pepper 2 lemons 5. Immediately freeze in single layers until firm. You can store up to one month in the freezer.
6. Cut tomatoes in half through the equator.
7. Pick through crabmeat and remove any shells.
8. In a large skillet, place 2 tablespoons of oil and 3 tablespoons of butter. Heat over medium-high heat until butter starts to brown.
9. Add a single layer of frozen gnocchi. Swirl gnocchi around until golden brown.
10. Remove from heat, and strain off half of the butter. Place skillet over heat, and add half the wine, 1 tablespoon butter, tomatoes and crabmeat.
11. Swirl until sauce comes together. Add remaining wine, if needed, to loosen. At the last minute, add mint and season with salt, pepper and fresh lemon juice. ROAST CHICKEN WITH SALSA VERDE AND ROASTED LEMONS JONATHAN WAXMAN
SERVES 2 TO 4
1 whole 4-pound chicken, backbone 1. Preheat the oven to 450°. Arrange the chicken skin side up on a rack set over removed, halved lengthwise a baking sheet. Rub with 2 tablespoons of the oil, and season with salt and 1 cup plus 2 tablespoons extra-virgin pepper. Place the lemons cut side down on the rack. Roast the chicken for olive oil about 40 minutes, until golden and cooked through. Let rest for 10 minutes. Kosher salt and freshly ground pepper 2. Make the salsa verde: In a mortar or blender, mash the capers with the 2 lemons, halved crosswise anchovies and garlic until a paste forms. Transfer to a medium bowl, and whisk in the remaining 1 cup of oil. Stir in the herbs, and season with salt. SALSA VERDE ¼ cup capers, rinsed 3. Carve the chicken, and arrange on a platter with the lemons. Serve with the salsa verde. 4 anchovy fillets in oil, drained 3 garlic cloves, crushed ½ cup coarsely chopped arugula ½ cup coarsely chopped parsley ½ cup coarsely chopped basil ½ cup coarsely chopped cilantro ¼ cup coarsely chopped tarragon ¼ cup coarsely chopped chives ¼ cup coarsely chopped sage KALE SALAD WITH ANCHOVY VINAIGRETTE & PECORINO JONATHAN WAXMAN
SERVES 4
1 pound fresh kale 1. Wash and julienne the kale, then dry in a salad spinner. Transfer to a salad bowl. 12 basil leaves 2. On a cutting board mash together the basil, anchovies and garlic. Transfer 2 salt-cured anchovies, rinsed, deboned and fileted mixture to a blender. Add the mustard and lemon juice, and blend well. Drizzle in the oil, and combine well. 3 garlic cloves, peeled and smashed 1 tablespoon Dijon mustard 3. Pour dressing over the kale, enough to coat the leaves well. Sprinkle with Juice of 1 lemon cheese, toss together and serve. cup extra-virgin olive oil 1 ounce grated Pecorino Romano cheese PATRON GINGER-YUZU RITA MING TSAI
SERVES 1
1 ounce Patron Silver Tequila Fill a Boston shaker with ice. Add tequila, ginger syrup and yuzu juice. Shake 1 ounce Ginger Syrup (recipe follows) vigorously until well chilled. Double strain into a chilled martini glass and garnish with lime wheel. ½ ounce yuzu juice or fresh lemon juice 1 lime, sliced into super-thin wheels
GINGER SYRUP
1 cup hot tap water 1. In a bowl, mix the hot water and sugar. Stir until it sugar has dissolved, and let 1 cup granulated sugar cool. 1 cup peeled and sliced fresh ginger 2. Add the cooled mixture to a food processor with the ginger, and puree until smooth.
3. Stain the puree through a fine mesh strainer to remove the fibrous pieces of ginger. This will keep at least two weeks in the refrigerator, so feel free to make extra. THAI BASIL–GARLIC–OLIVE OIL POACHED SHRIMP ON CAULIFLOWER “FRIED RICE” BY MING TSAI
SERVES 4
½ cup extra-virgin olive oil 1. In a small saucepan, heat the extra-virgin olive oil until hot. Remove from heat 2 cups spinach leaves and put aside. 1 cup Thai basil, plus more for lining a baking dish 2. In a blender, puree spinach, Thai basil, 2 whole garlic cloves and ¼ cup heated oil. As it starts to blend, add the remaining ¼ cup heated oil to help emulsify. 4 cloves of garlic; 2 whole, 2 thinly sliced Blend until well pureed. 2 large shallots, sliced 2 tablespoons olive oil 3. In a large saucepan, heat thinly sliced garlic, shallots and 1 tablespoon olive oil over medium heat until caramelized, about 10 minutes. 12 U15 shrimp
Kosher salt and freshly ground pepper 4. Season shrimp with salt and pepper. Reduce to low heat, and placed seasoned 1 head cauliflower, riced or cut into shrimp in the pan. Ladle the oil over small pieces 3 tablespoons chicken stock 5. In a separate saucepan, heat 1 tablespoon olive oil and cauliflower rice. Sauté 1 tablespoon unsalted butter the cauliflower briefly, then add stock and salt to taste. Cook until cauliflower is al dente, about 5 minutes. Add butter and allow to melt. Add the apple and 1 green apple, chopped into ¼-inch parsley, and gently toss to combine. Remove both pans from heat. pieces, squared off and tossed with half the lemon juice 6. In a pasta bowl, place a mound of cauliflower rice in the middle and top with 1 tablespoon parsley, finely chopped shrimp. Spoon out shallots and garlic from the oil and place on top of shrimp. Zest and juice of 1 lemon Add zest, chives and Thai basil–spinach puree, and serve. 1 tablespoon chives, thinly sliced SHRIMP TOAST MING TSAI
SERVES 4 TO 6
½ pound (approximately 1 cup) Shrimp 1. Prepare a 350° fryer. In a bowl, gently fold together the mousse, water chestnuts Mousse (recipe follows) and scallions. 1 cup fresh water chestnuts or jicama, cut into -inch dice 2. Spread a ¼-inch layer of mousse on one side of the bread and sprinkle with ½ cup sliced scallions sesame seeds. Fry, mousse-side down, until golden brown, then flip and continue frying until both sides are brown. Transfer to a paper towel–lined plate, drain well 1 loaf thinly sliced bread (Pepperidge Farm preferred), crusts removed (stale and slice. or dried is the best; remove crust before drying in 200° oven) ¼ cup sesame seeds SHRIMP SHUMAI WITH WATERCRESS SOUP AND HONEY APPLE SALSA MING TSAI
SHRIMP SHUMAI MAKES 20
20 thin square wonton wrapper 1. Fill a bowl with water. Hold 1 wonton wrapper in the palm of your nondominant 1¼ pounds (about 3 cups) Shrimp Mousse hand. Cup the hand and place 1 heaping tablespoon of the mousse in the (recipe follows) center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There 1 bunch scallions, white and green parts separated, thinly sliced; 2 tablespoons will be 6 to 8 pleats, and the filling will be exposed. Tap the dumpling against of the greens reserved for garnish the work surface to flatten the bottom. Repeat with the remaining wrappers and filling.
2. Set up a steamer. If using a stainless-steel steamer, spray with nonstick cooking spray; if using a bamboo basket, line with red leaf lettuce or banana leaves. When water is boiling, add the dumplings to the steamer tray. Steam until the filling is cooked through, about 8 minutes.
3. Place about five dumplings in each soup bowl filled with watercress soup, and top with honey apple salsa.
WATERCRESS SOUP WITH HONEY APPLE SALSA SERVES 4
2 large onions, cut into ½-inch dice 1. Sauté onions and garlic in oil until fragrant. Add chicken stock and season really 8 cloves garlic, sliced well with salt and pepper. Canola oil 2. Bring to a boil. Once liquid is boiling, add watercress stems and allow to soften, 1 quart low-sodium chicken stock 3 to 4 minutes. Add leaves and cook for 2 to 3 minutes. Kosher salt and freshly ground pepper 2 pounds watercress, 1 inch cut from 3. Puree soup in a blender in batches, adding butter slowly with blender running. stems, leaves separated Return batches to pot and keep warm. Season with salt and pepper. 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces 4. Meanwhile, mix diced apples, honey and lime juice, and season with salt and pepper to taste. 1 favorite local apple, peeled and cut into ¼-inch dice 5. Ladle pureed soup into individual shallow serving bowls, and place the steamed 1 teaspoon local honey shumai in the bowls. Garnish each bowl with the apple salsa, then top with Juice of 1 lime chopped scallion greens. SHRIMP MOUSSE–COATED HALIBUT WRAPPED IN RICE PAPER MING TSAI
SERVES 4
Shrimp Mousse (recipe follows) 1. Place 2 to 3 ounces of shrimp mousse on top of each fillet. Wrap each fillet in 1 4 4-ounce halibut fillets rice paper, with seam side on the bottom of the fish and mousse on the top. Rice paper 2. In a large skillet, add 1 tablespoon of butter per fillet and pan sear both sides. Unsalted butter Extra-virgin olive oil 3. In a small bowl, combine 2 tablespoons oil, 1 tablespoon minced shallots and Minced shallots fruit segments. Chervil 4. To serve, place a wrapped halibut on a warmed dinner plate, then divide the 1 lemon, segmented citrus-shallot mixture among the fillets. 1 orange, segmented SHRIMP MOUSSE MING TSAI
MAKES 4 CUPS
1½ pounds medium shrimp, peeled and In a food processor, blend the shrimp and eggs until almost smooth. Add deveined the butter, truffle oil and salt and white pepper to taste. Pulse until butter is 3 eggs incorporated but still visible in small pieces. Test a small piece for flavor by sautéing or microwaving it. Place in a container, cover and store in the refrigerator ½ pound butter, chilled and chopped into -inch dice for up to 2 days. 1 tablespoon truffle oil Kosher salt and freshly ground white pepper SHRIMP COCKTAIL BRYAN AND MICHAEL VOLTAGGIO
SERVES 6
PICKLED DAIKON 1. Make the pickled daikon: Put the daikon in a heatproof medium bowl. In a 1 pound daikon, peeled and sliced medium saucepan, bring the remaining ingredients to a simmer, stirring to very thin lengthwise, preferably on a dissolve the sugar. Pour the hot brine over the daikon, and let cool slightly. mandoline Cover and refrigerate for at least 2 hours or up to 1 week. ½ cup mirin ½ cup unseasoned rice vinegar 2. Make the cocktail sauce: in a small saucepan, combine all of the ingredients and cook over medium-low heat, stirring occasionally, until thickened slightly, about 5 Sichuan peppercorns 30 minutes. Let cool slightly. Transfer to a blender, and puree until smooth. 2 star anise Transfer to a small bowl, cover and refrigerate until chilled, about 1 hour or up 1 tablespoon sugar to 1 week. 2 teaspoons kosher salt 3. Make the shrimp: Prepare an ice bath. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, lime leaf, salt and spices with 8 cups of water COCKTAIL SAUCE and bring to a boil. Reduce the heat to medium-low, add the shrimp and 1 green banana, peeled and cut into simmer until just cooked through, about 7 minutes. Drain and transfer the ½-inch pieces shrimp to the ice bath. Let cool completely. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics. 1 cup ketchup
½ cup sweet chili sauce 4. Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips 3 tablespoons drained prepared and basil. horseradish 2 tablespoons fresh lemon juice 1 tablespoon shoyu or other soy sauce
SHRIMP 4 garlic cloves 2 lemongrass stalks, cut into 2-inch pieces 1 jalapeño, halved lengthwise 1 bay leaf 1 kaffir lime leaf 3 tablespoons kosher salt ¼ teaspoon whole allspice ¼ teaspoon coriander seeds ¼ teaspoon black peppercorns 1 small cinnamon stick 2 pounds extra-jumbo shrimp (16 to 20 per pound) Shrimp chips (a fried cracker, can be found at Asian groceries and online) and Thai basil leaves, for serving STEAK DINNER BRYAN AND MICHAEL VOLTAGGIO
SERVES 6 TO 8
2 24-ounce rib eye steaks 1. Season steaks well on both sides with salt, place on a rack and refrigerate for up Salt to 14 hours. Bring to room temperature for about 30 minutes before cooking. 1 tablespoon rice bran oil 2. Heat a cast-iron pan to medium heat, rub each steak with the oil and place in 2 tablespoons butter the dry pan. Sear for 4 to 6 minutes on each side. Add the butter and herbs, 2 garlic cloves and baste for 3 minutes. 2 thyme sprigs 3. Place the steaks on baking sheet with a rack, insert a meat thermometer in one 1 rosemary sprig and place in a 250° oven. When steak reaches 120°, remove from the oven Steak Sauce (recipe follows) and let rest. To reheat, place back in the oven at 350° for 4 to 6 minutes. Serve with steak sauce. Note: When roasting large cuts, use a temperature-alarm thermometer, and when you hit the temp, start the rest period. The rest period is when the temperature carries the highest point, then remains stagnant and or drops one degree.
STEAK SAUCE MAKES ABOUT 8 CUPS
1 onion, halved 1. Preheat a cast-iron grill pan or charcoal grill. Rub the onion and red pepper with 1 red bell pepper blended oil. Place each onion cut side down on the grill pan, and sear until completely charred. Do the same with red pepper, rotating every five minutes 2 teaspoons blended oil until it is charred. Place both in an airtight container with lid to steam. Once the 2 cinnamon sticks pepper has cooled, remove the skin and seeds. ½ tablespoon mustard seed 2. Make a sachet using cheesecloth, and put cinnamon sticks, mustard seed and 6 cloves cloves inside. 1 28-ounce can tomato puree 2½ cups prune juice 3. Combine all ingredients in a medium saucepan and bring to a simmer. When 1 cup mango puree reduced by half, remove sachet and transfer mixture to a blender. Puree until smooth. 6 garlic cloves ½ cup tamarind paste 1 cup cider vinegar 1 cup water ¾ cup Worcestershire sauce cup maple syrup 1 tablespoon freshly grated ginger 1 tablespoon salt Pinch cayenne pepper TIM’S CHOP SHOP (PAGE 1 OF 3) TIM LOVE
BASIL-JALAPEÑO PESTO MAKES 1 QUART
8 ounces spinach Combine all ingredients in an 8-quart cambro, and puree with an ½ cup basil immersion blender. ½ cup pistachios 2 tablespoons minced garlic ¼ cup Parmigiano-Reggiano, grated 1 quart blended oil 2 to 3 jalapeños, roasted and peeled Salt and freshly ground pepper
CHIMICHURRI MAKES 1 QUART
½ cup basil Combine all ingredients, and blend with immersion blender. 1 cup cilantro 2 cups parsley ¾ cup olive oil cup red wine vinegar 8 to 10 garlic cloves 1 teaspoon crushed red pepper flakes 1 teaspoon cumin 1 teaspoon salt 2 jalapeños, roasted and deseeded 2 tablespoons water FISH RUB MAKES ABOUT ¼ CUP
2 tablespoons sea salt Combine all ingredients. ½ teaspoon garlic powder ½ teaspoon toasted cumin ½ teaspoon guajillo chili powder ½ teaspoon freshly ground pepper ½ teaspoon allspice 1 teaspoon crushed red pepper flakes TIM’S CHOP SHOP (PAGE 2 OF 3) TIM LOVE
PORK RUB MAKES ABOUT 16 OUNCES
10 ounces Wild Game Rub (recipe follows) Combine all ingredients. 6 ounces brownulated sugar .07 ounce perkasil (silicon dioxide)
STEAK RUB MAKES ABOUT 3 CUPS
2 cups sweet paprika Combine all ingredients. 1 tablespoon aji chili powder 3 tablespoons freshly ground pepper ¼ cup plus 1 tablespoon dried minced garlic 3 tablespoons onion powder 2 tablespoons light chili powder ¼ cup kosher salt
THAI VINAIGRETTE MAKES 5 CUPS
2 cups rice vinegar Combine all ingredients except olive oil, and puree with immersion blender. ½ cup chopped cilantro Slowly incorporate olive oil while blending. 8 garlic cloves 4 serrano chiles cup fresh ginger, chopped cup hoisin ¼ cup honey 2 tablespoons fish sauce 1 cup sesame oil 1 cup olive oil TIM’S CHOP SHOP (PAGE 3 OF 3) TIM LOVE
WILD GAME RUB MAKES 16 PORTIONS
cup kosher salt Combine all ingredients. cup chili powder 1½ tablespoons ground cumin cup freshly ground pepper 1 ounce rosemary, cut and sifted ¾ ounce thyme leaves
YUZU AIOLI MAKES 1 QUART
3 to 4 egg yolks 1. Using an immersion blender, beat the egg yolks on high speed. 1 quart canola oil 2. Slowly drizzle the canola oil into the egg yolks. Add water as needed to thin the Cool water mixture in order to incorporate all the oil. 2 ounces yuzu juice 1 teaspoon kosher salt 3. Add yuzu juice and salt. Adjust consistency one final time with water. Season with additional salt to taste. GRILLED LEG OF LAMB WITH ROASTED POTATOES GAIL SIMMONS
SERVES 6
MARINADE We all knew that Colorado is beautiful, but now we know it’s also exquisitely cup finely chopped mint delicious! 4 teaspoons lemon zest (from about 2 lemons) 1. Make the marinade: In a bowl, stir together the mint, lemon zest and juice, garlic ¼ cup freshly squeezed and red pepper flakes. Whisk in the oil. Separate out ¼ cup of the mixture for the lemon juice dressing. Season the dressing with salt and pepper. Set aside. 2 garlic cloves, finely chopped 2. Place the lamb in a large baking dish and pour the remaining marinade over it. Rub 1 teaspoon crushed red all over to distribute and cover the dish with plastic wrap. Marinate, refrigerated, for pepper flakes at least 4 hours. Bring to room temperature about 45 minutes before grilling. ½ cup olive oil, plus more for brushing 3. Place the potatoes in a large saucepan. Add 1 tablespoon salt and enough water to Kosher salt and freshly cover the potatoes by 1 inch. Bring to a boil, then cover and simmer until potatoes ground black pepper are just tender, about 15 minutes. 4 pound butterflied leg of lamb from Crystal River Meats 4. Meanwhile, preheat oven to 450°. Line a rimmed baking sheet (or two) with (Carbondale, Colorado) parchment paper. 2 pounds potatoes from Rockey Farms (San Luis Valley, Colorado), quartered 5. In a large bowl, whisk together 4 cups of cold water and ¼ cup salt until the salt is dissolved. Add 2 cups of ice; set aside. Using a slotted spoon, transfer the cooked 3 tablespoons unsalted potatoes to the ice water. Let stand for 30 seconds, then drain and pat dry. Allow butter, melted the potatoes to cool slightly. 3 lemons, halved 1 sweet Vidalia onion, 6. When cool enough to handle, use the heel of your hand to gently smash and flatten sliced into ¼-inch rings each potato to a ½-inch thickness. Arrange the smashed potatoes in a single layer on the prepared baking sheets.
7. Brush the potatoes with the melted butter and sprinkle lightly with salt and pepper. Flip and repeat on the other side. Bake until the edges of the potatoes are crispy and golden, 30 to 35 minutes.
8. Remove the lamb from the marinade and season all over with salt and pepper. Prepare a grill or grill pan for medium-high heat. Grill the lamb, turning and moving around the grill as needed to avoid flare-ups, until charred on the outside and medium rare on the inside (internal temperature should be 125°), 12 to 14 minutes. Remove to a cutting board and allow the lamb to rest, loosely covered with foil, for about 10 minutes, until the internal temperature reaches 135°.
9. Meanwhile, brush the onions with oil and season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Season the lemons halves with a pinch each salt and pepper. Grill flesh side down until grill marks appear, about 3 minutes.
10. Slice lamb thinly against the grain and place over smashed potatoes, charred lemon halves and the tangle of onions on a large platter. Drizzle all with reserved dressing just before serving. GOAT CHEESE & CHERRY PANNA COTTA WITH MINT AND CARDAMOM GAIL SIMMONS
SERVES 4
PANNA COTTA 1. Make the panna cotta: Place 1 cup milk, the heavy cream and the sugar in a 1 cup whole milk, plus ¼ cup for medium saucepan and set over medium heat. Split and scrape the vanilla bean blooming gelatin and seeds into the pot. Add cherries and lemon peel. Bring to a gentle simmer, 1 cup heavy whipping cream then shut off the heat and cover. Allow to steep for 20 minutes. ½ cup superfine sugar 2. While the mixture is steeping, bloom the gelatin: Whisk together the remaining 1 vanilla bean ¼ cup milk and the gelatin until the gelatin has completely dissolved. Once the ½ cup cherries from Kokopelli Produce cream mixture has steeped, add bloomed gelatin and whisk to dissolve evenly. (Palisade, Colorado), pitted and roughly chopped 3. Coat four 6-ounce ramekins with nonstick cooking spray to evenly coat the 1 2-inch strip of lemon peel insides. Add the goat cheese to a large mixing bowl. Strain the cream mixture 2 teaspoons powdered gelatin through a fine-mesh sieve into the bowl and discard the vanilla pod, cherries and lemon peel. Whisk until the goat cheese is fully incorporated and the Nonstick cooking spray mixture is smooth. Distribute evenly among the ramekins, cover each with ¾ cup goat cheese from Avalanche plastic wrap and refrigerate until they are set, 4 to 6 hours or overnight. Cheese (Basalt, Colorado), room temperature 4. Make the cherry soup: In a medium saucepan, heat the cherries, wine and sugar over medium heat until simmering. Add the water, reduce the heat, cover CHILLED CHERRY SOUP and simmer for about 10 minutes, until the cherries are tender. Whisk in the 1 cup cherries, pitted and halved cardamom. Strain the soup into a liquid measuring cup, reserving the cherries, and allow to cool. Once cool, refrigerate until chilled. ¼ cup sweet wine, such as Muscat ¼ cup sugar 5. When the panna cotta is set, run a paring knife around the inner edge of each ¾ cup water ramekin and carefully invert into shallow bowls. Pour about ¼ cup of the cherry soup into each bowl around the panna cotta. Just before serving, toss the ¼ teaspoon ground cardamom reserved poached cherries with the mint and divide among the bowls, adding a 2 tablespoons chiffonade of fresh mint, little more fresh mint on top if desired. plus more for garnish MACCHERONI WITH BABY TOMATO RAGU AND RICOTTA SALATA SCOTT CONANT
SERVES 2 TO 3
4 ounces ricotta salata 1. Heat a convection oven to 350° or a conventional oven to 375°. Extra-virgin olive oil 2. Put the ricotta salata in a small ovenproof pan and bake until well browned, 25 2 cloves garlic, very thinly sliced to 30 minutes. ¼ teaspoon crushed red pepper flakes Kosher salt 3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the 1 small shallot, thinly sliced lengthwise garlic, the red pepper flakes, and 1 teaspoon salt. 1 quart cherry tomatoes, preferably a mix of yellow and red, cut in half 4. When the garlic begins to sizzle, add the shallot, reduce heat to medium-low, lengthwise and cook, stirring occasionally, until the shallot is tender, 3 to 4 minutes. 1 teaspoon chopped fresh oregano 5. Increase the heat to medium-high, add the tomatoes, and cook, stirring 3 tablespoons SCR Pomodoro Sauce occasionally, until the tomatoes release their pectin and begin to look cooked, (recipe follows) about 5 minutes. 12 ounces fresh maccheroni 1½ tablespoons basil chiffonade 6. Add the oregano and pomodoro sauce, stir to combine, and bring to a boil. 1½ tablespoons grated Parmigiano- Remove from the heat. Reggiano 7. Bring a large pot of well-salted water to a boil.
8. Cook the pasta until not quite al dente.
9. Meanwhile, reheat the sauce, adding ¼ cup of the pasta cooking water.
10. Reserve some of the pasta cooking water, then drain the pasta.
11. Take the sauce off the heat, add the pasta, and toss with the sauce.
12. Add the basil, Parmesan, and 1 tablespoon olive oil, and toss again, adding a little pasta cooking water if the sauce looks dry.
13. Divide the pasta among three large, shallow bowls and grate the baked ricotta salata over it. Serve immediately. SCR POMODORO SAUCE SCOTT CONANT
MAKES 2 QUARTS
5 pounds ripe plum tomatoes 1. Prepare an ice-water bath. Remove tomato cores. ½ tablespoon kosher salt 2. Blanch tomatoes and shock in ice water. Remove skin and discard. Deseed the 4 garlic cloves tomatoes and strain the liquid from the seeds through a fine mesh strainer. ¼ cup olive oil Reserve the liquid. Discard the seeds. 1 teaspoon crushed red pepper flakes ¼ bunch basil 3. Put peeled tomatoes, juice and salt a large bowl. Mix the salt into the tomatoes and set aside.
4. Place garlic in a small saucepan and cover with the olive oil. Cook over very low heat until garlic is golden and soft. Strain and reserve oil.
5. In a large heavy-bottomed saucepan, place the infused garlic oil and red pepper flakes. Heat over low heat for about 2 minutes, until the red pepper flakes slowly bloom.
6. Add the salted tomatoes and liquid to the pan, and increase heat to medium- high.
7. Bring to a slight boil, and skim foam that rises to the top.
8. Reduce heat to medium-low, or until a simmer. Smash the tomatoes with a potato masher during the cooking. Cook until reduced by one-quarter, 25 to 30 minutes. Add salt to taste.
9. Remove from heat and submerge basil to infuse in the sauce as it cools down. SPAGHETTI AND CLAMS SCOTT CONANT
SERVES 6
PASTA DOUGH 1. In a medium bowl, whisk together egg yolks, whole egg, oil, salt and water. 9 egg yolks Divide. 1 whole egg 2. In another medium bowl, whisk together flours. Divide. 2 tablespoons olive oil 3. In the bowl of a standard mixer, mix half the flour mixture into half the wet ½ teaspoon kosher salt mixture, using water to bring the dough together. Repeat with the remaining portions. cup water, plus more to bring dough together 4. Combine dough, and let rest 1 hour or up to overnight. 3¼ cups 00 pasta flour 5. Slice dough half vertically twice so you have four pieces. cup semolina flour 6. Roll a piece of dough through on setting #7. 7. Fold the sheet in thirds, like a letter, by bringing each end toward one CLAMS another. The resulting width (from fold to fold) should equal the width of the 3 garlic cloves, thinly sliced laminator. ¼ cup extra-virgin olive oil 8. Feed this through, with the folded edges toward the side. Pinch salt 9. Fold the sheet as you did previously, feeding the sheet with the folded edges 3 pounds cockles, rinsed and purged toward the rollers. This will give you a uniform sheet to work with. thoroughly (no sand or grit) 10. Set aside each sheet, cover, and repeat with the remaining seven pieces of 2 teaspoons crushed red pepper flakes dough. 11. Roll each sheet with another. You should have four sheets remaining. Repeat twice more until you have one long sheet of pasta. 12. Roll down to #5. Measure four hand lengths and a bit (about 2 inches) and make a cut on the end of the last length. 13. Cut the stack in half, place one stack on top of another, and cut in half again. You should end up with two stacks of hand-length pasta sheets. 14. Cut both stacks horizontally in half. You should end up with four stacks. 15. Pass each sheet through the Imperia 2mm cutter; making sure each sheet isn’t either over- or underfloured. Overflouring causes the dough to stretch, too little flour makes the pasta stick to the cutter. 16. In a large sauté pan with a lid to fit, sweat garlic in the olive oil and salt. 17. Once garlic is soft but not brown, add cockles, pasta water and red pepper flakes. Cover with lid and steam clams just until they open. 18. Remove clams from pan, and take a few or all clams out of their shells, depending on how you’d like to serve them. Reserve all the liquid. 19. Bring a large pot of water to a boil. Season with salt until it tastes like broth. Drop pasta into the boiling water. Cook just until done; fresh pasta should take about a minute. Reserve ¼ cup of pasta water. 20. Drain pasta, then add to the pan of clam liquid. Finish cooking the pasta in the clam liquid, adding pasta water and olive oil if needed. Toss to emulsify sauce with the starches from the pasta. 21. Add parsley and reserved clams. Serve immediately. RATATOUILLE WITH POACHED EGGS LUDO LEFEBVRE
SERVES 4
1 large zucchini 1. Wash the large zucchini, and cut in half. Slice half the zucchini, and brunoise the 8 baby red bell peppers other half. 8 baby yellow bell peppers 2. Brunoise half of each type of baby bell pepper. 2 baby red onions cup salted butter 3. Peel the onions, cut in half, and reserve. 1 basket multicolored baby tomatoes 4. In a large saucepan, melt the butter until brown. Add all the brunoised zucchini 20 fresh lemon verbena leaves, chopped and baby bell peppers, baby tomatoes and lemon verbena. 1 large eggplant 1 liter extra-virgin olive oil 5. In the meantime, turn the rest of the whole baby bell peppers over a flame until Fleur de sel and freshly they are blackened. When cool enough to handle, remove the skin with a clean ground black pepper dishtowel. 4 baby green zucchini 6. Burn the eggplant on the stovetop flame for 15 minutes, turning occasionally. 4 baby yellow zucchini Let it rest for 20 minutes. Cut the eggplant in half and season with oil, salt and 1 tablespoon chopped garlic black pepper. Remove the pulp and reserve. Piment d’espelette 7. Toss the zucchini slices with oil, salt and black pepper. Cut all the baby zucchini 4 poached eggs, for garnish in half and steam them. Purple basil leaves, for garnish Regular basil leaves, for garnish 8. Mix all the vegetables in a saucepan, and add garlic. Season with salt, black pepper and touch of piment d’espelette.
9. Serve the ratatouille in a bowl, garnished with a poached egg and basil. ONION TART, CARAMELIZED ONIONS AND BOTTARGA LUDO LEFEBVRE
SERVES 4
DOUGH 1. Make the dough: Gently stir the water with the yeast in a small bowl, then set it ½ cup lukewarm water (105° to 110°) aside until bubbles form on top of the mixture, about 5 minutes. 1½ teaspoons dry active yeast 2. Sift the flour into the mixing bowl of an electric stand mixer fitted with the 1½ cups all-purpose flour, plus more for dough hook attachment. Mix in the salt. Add the yeast mixture and start mixing dusting gently. With the machine on, add the oil and keep mixing until the dough has 1¼ teaspoons salt formed a shiny ball. 1 teaspoon olive oil 3. Transfer the dough to a work surface and divide into four equal pieces. Shape each dough piece into a ball, and set the dough balls on a lightly floured baking CARAMELIZED ONIONS sheet. Cover with a slightly dampened towel and set aside for 50 minutes, or 8 tablespoons (1 stick) unsalted butter until doubled in size. 5 yellow onions (about 3 pounds), thinly sliced lengthwise 4. Caramelize the onions: Melt the butter in a large, deep skillet over high heat Pinch of salt until it bubbles, then add the onions and salt, and cook until the onions are translucent, about 12 minutes. Add the sugar and cook over medium-low heat, 2 teaspoons sugar stirring often, until the onions turn brown and look caramelized, about 2 hours. Place the onions in a fine-meshed sieve to drain off the excess butter. Cool TOPPINGS completely. cup crème fraîche 5. Make the tarts: Position a baking stone on the bottom shelf of the oven and ¼ cup fromage blanc or plain Greek preheat the oven to 425°. Mix the crème fraîche and fromage blanc in a small yogurt bowl. 2 ounces bottarga (preferably from Sicily or Sardinia) 6. Roll out 1 dough ball on a lightly floured surface into a 3-mm-wide oval that is Fleur de sel and freshly ground white 10½ inches long by 6½ inches wide. Place the dough on a floured pizza paddle. pepper Spread 3 tablespoons of the cream mixture over the rolled-out dough. Scatter 1½ tablespoons fresh thyme leaves about ¼ cup of the caramelized onions on the top of the cream, spreading it with an offset spatula to cover but taking care not to mix it into the cream too much. Transfer the tart to the preheated baking stone in the oven and bake until you see some golden brown marbling on the tart and the crust is golden brown on the bottom, about 12 minutes. Repeat with the remaining dough and toppings.
7. Grate enough of the bottarga over the tarts until you see a nice and uniform yellow layer. Sprinkle a small pinch of fleur de sel and white pepper over the tarts. Sprinkle about 1 teaspoon of thyme leaves over each tart. Serve immediately. YELLOW PEACH TART WITH LEMON VERBENA LUDO LEFEBVRE
MAKES ONE 10-INCH TART
SUGAR CRUST 1. Make the sugar crust: Blend the flour, powdered sugar and fleur de sel in a food 1 cup all-purpose flour, plus more for processor. Add the butter. Using on/off turns, blend until the mixture resembles rolling a coarse meal. ½ cup powdered sugar 2. Drizzle 2 tablespoons of the beaten egg over the dough; discard the remaining teaspoon fleur de sel egg. Using on/off turns, blend just until the dough begins to form. Gather the 4 tablespoons chilled unsalted butter, dough into a ball, and flatten into a disk. Wrap the dough in plastic; refrigerate cut into 1-inch pieces at least 30 minutes and up to 1 day. 1 large egg, stirred to blend 3. Preheat the oven to 350°. PEACH FILLING 4. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 4 fresh ripe but firm unpeeled yellow 10-inch cake pan. Gently press the dough in the pan until it covers the bottom peaches (about 1½ pounds), halved and pitted completely and comes about halfway up the sides of the pan. Refrigerate the crust until it is cold, about 10 minutes. 2 tablespoons powdered sugar
2 tablespoons unsalted butter, cut into 5. Line the crust with aluminum foil and fill with pie weights. Bake the crust until small pieces the sides are set, about 15 minutes. Carefully remove the weights and foil. Bake 2 tablespoons minced fresh lemon the crust just until the tops of the edges are pale golden, about 10 minutes verbena leaves longer. Cool the crust in the pan on a rack. Carefully remove the crust from the Vanilla ice cream pan and place it on a heavy baking sheet. (The crust can be prepared up to 8 hours ahead. Store in an airtight container at room temperature.)
6. Make the peach filling: Increase the oven temperature to 375°.
7. Place the peach halves cut side down on a work service. Using a very sharp large knife, cut the peaches lengthwise into ¼-inch-thin slices. Arrange the peach slices attractively in concentric circles in the prepared crust.
8. Sift the powdered sugar over the peaches. Dot with the butter.
9. Bake until the peaches are tender and the crust is brown and crisp, about 30 minutes.
10. Using a large metal spatula, transfer the tart to a serving platter. Sprinkle the lemon verbena over the top. Cut the warm tart into wedges and serve with vanilla ice cream. OLIVES MARINATED IN A VACUUM RICHARD BLAIS
SERVES 6 TO 8
1 cup Castrevano olives Place all ingredients in a vacuum-safe plastic bag. Vacuum seal the bag according Zest of ½ orange to instructions. Let sit for at least 30 minutes before opening the bag. 3 tablespoons orange juice 3 lavender buds SEAFOOD PLATTER ON DRY ICE RICHARD BLAIS
SERVES 8 TO 10
Dry ice, crushed Place dry ice on a larger platter. Put remaining ingredients, except oysters and 12 oysters, opened clams, into separate glass or ceramic bowls. Place bowls on top of dry ice platter. 6 clams, opened The clams and oysters can be placed individually on dry ice. The platter is 24 shrimp, cooked in court bouillon complete. If looking for more dry ice effect, gradually add drops of water to the (recipe follows) dry ice for more gas to appear. 1 Dungeoness Crab 1 jar of cocktail sauce 1 jar of Kimchi Tartar Sauce (recipe follows) Mango Mignonette (recipe follows)
COURT BOULLION
2 quarts lobster stock Combine lobster stock, lemongrass, ginger and lime leaves in a large stockpot. 2 lemongrass stalks minced Boil for 30 minutes, then strain. Add liquid back to the large stockpot and bring 1 ginger bulb, smashed to a boil. Remove from heat and quickly add shrimp. Let sit in court boullion for 5 lime leaves about 5 minutes, until shrimp is pink and not opaque. Remove shrimp from court 24 shrimp, peeled and deveined boullion, and refrigerate until ready to be served. The clams and oysters can be placed individually on dry ice. The platter is now complete. If looking for more dry ice effect, gradually add drops of water to the dry ice so more gas appears.
TARTAR SAUCE
½ cup mayonnaise Combine all ingredients in a medium bowl. Mix well, and set aside. 3 tablespoons chopped cornichons 1 hard-boiled egg, chopped 3 tarragon leaves, chopped 5 parsley leaves, chopped Juice from ½ lemon 2 avocados, peeled, pitted and pureed with a few drops of lemon juice
MANGO MIGNONETTE
½ cup mango vinegar Combine all ingredients in a medium bowl. Mix well, and set aside. 1 chili, minced 1 tablespoon chopped basil 1 tablespoon chopped mint 1 tablespoon chopped cilantro 1 tablespoon freshly ground black pepper ½ white onion, minced 1 teaspoon turmeric powder 1 teaspoon fish sauce 1 tablespoon soy sauce TOMATO, MANGO, AVOCADO AND CELERY SALAD RICHARD BLAIS
SERVES 8
1 cup mixed tomatoes, cut into bite-size Toss all ingredients together into a salad. pieces 1 avocado, peeled, pitted and cut into chunks 1 ripe mango, diced 2 celery stalks, sliced into half-moons 3 tablespoons chopped mint 3 tablespoons cilantro 2 tablespoons basil 2 tablespoons fish sauce 2 tablespoons soy sauce 1 tablespoon yellow mustard ¼ cup plus 1 tablespoon sesame oil 3 tablespoons honey ¼ cup plus 1 tablespoon yuzu juice ¼ cup mango vinegar 1 cup toasted hard hazelnuts ½ cup salted ricotta TACOS “AL PASTOR” RICHARD BLAIS
SERVES 4
Boneless lamb leg, rolled and tied 1. Season lamb with salt, pepper and spice blend. Sous vide at 72°C for 10 to 12 Salt and freshly ground pepper hours. Schwarma spice blend 2. When cooked, chill in the bag, then remove and mount on a rotisserie with 1 pineapple pineapple and onion on top. Char until crispy. 1 onion 1 pint container of Greek yogurt 3. Slice lamb. In a small bowl, mix yogurt, cucumber, garlic, mint and squeeze of fresh lemon juice. Build tacos with sliced lamb and sauce, and serve. 1 cucumber, diced 1 garlic clove Dried mint 1 lemon 4 soft flour tortillas, warmed SOFT SERVE HORCHATA ICE CREAM RICHARD BLAIS
SERVES 12
12 flat-based wafer ice cream cones Scoop desired ice-cream amount into the ice cream cones. Chilled horchata ice cream base