Parisian Surf & Turf Recipes ​

Escargots with garlic, parsley, gruyere Serves 4

24 large snails (preferably from Burgundy) ½ lb (2 sticks) butter, cubed 4 cloves garlic, minced 1 shallot, minced 1 cup parsley, chopped 1 cup white wine ½ cup gruyere, grated Olive oil Salt and pepper to taste

1. Prepare the snails: Add enough olive oil to coat a medium sized pan and heat over medium-high flame. Add the shallot and cook until translucent and fragrant, about 3 minutes. 2. Add the garlic and cook for another 2 minutes. 3. Add the white wine and cook until almost completely reduced. 4. Finally, add the butter and snails and cook for 3-5 minutes, until butter is melted and simmering nicely. Season with salt and pepper. 5. Turn off the heat and add the parsley all at once. Remove into a bowl and set aside. Melt the cheese: Set broiler on high. Place the snails in the escargot plate, and add sauce to cover. Sprinkle gruyere evenly all over the escargot plate to make a thick layer. Broil in oven until golden brown. Remove and serve immediately.

Steak tartare, grainy mustard, quail egg Serves 4-6

1lb beef tenderloin, minced 2 shallots, minced 2 tablespoons grainy mustard 2 tablespoons parsley, minced 1 tablespoon thyme leaves 4-6 quail eggs

Hudson Table: Parisian Surf & Turf 12 slices of toasted baguette Salt and pepper to taste

1. Assemble the tartare: In a small, non-reactive bowl, assemble all ingredients and season with salt and pepper to taste. 2. Let sit covered for 30-45 minutes in refrigerator. 3. Serve the tartare: Place tartare in a serving bowl. Crack open the quail eggs, and separate the yolks to place on top of tartare. Serve with toasted baguette.

Fluke Meuniere Serves 2-4

12oz fluke filets ¼ lb butter, cubed ½ cup all purpose flour 2 teaspoon salt 1 teaspoon pepper Juice of 2 lemons ¼ cup chopped parsley

1. Season the flour: Mix the salt, pepper and flour in a bowl and spread evenly over dinner plate for dredging. 2. Cook the fish: In a large non-stick pan, over medium-high heat, heat the butter until slightly browned. While the butter is browning, dredge the fish in the flour mixture and shake off excess flour. Once butter is browned and smells nutty, fry the fish for about 2-3 minutes or until golden brown, then flip and add the lemon juice and parsley and cook for another 2-3 minutes. Once fish is cooked, remove to a resting rack and pour over the rest of the butter and lemon juice mixture. Serve immediately.

Hudson Table: Parisian Surf & Turf

Blanquette de Veau (traditional veal stew) Serves 4-6

1.5lb veal shoulder meat, cubed ¼lb butter 6 cups veal stock 2 cups peeled pearl onions 2 cups carrots, 1/4 inch slices Bouquet garni (4 sprigs thyme, 8 parsley stems, 1 bay leaf) ½ cup heavy cream ¼ cup all purpose flour ¼ cup lemon juice Canola oil for searing Salt and white pepper to taste

1. Make the stew: Add the canola oil to a cast iron enamel pan, and heat over medium-high heat. 2. Add the veal, and cook until evenly caramelized. Remove once caramelized, then add the butter, onions and carrots. Once slightly cooked, about 4-5 minutes, add the flour, and cook for about 2 minutes. 3. Add the veal stock, lemon juice and heavy cream and mix well, until there are no clumps. Cook at a simmer, with cover on, for about 60-90 minutes, or until veal is tender. Once veal is tender, season with salt and pepper, and serve.

Paris-Brest (choux paste pastry with praline cream) Serves 4-6

1 cup water ¼lb butter, cubed 1 ¼ cups all purpose flour 4 whole eggs 3 tablespoons milk 1 tsp sugar ¼ cup slivered almonds Pinch of salt

Hudson Table: Parisian Surf & Turf 1. Begin the dough: Pour the water into a medium, heavy bottomed saucepan. Add the butter and salt and bring to a simmer over medium heat, stirring constantly. When it comes to a simmer, add the flour and stir until it forms a ball. Continue stirring and cooking until ball sweats the butter out, about 3 minutes. 2. Remove from heat and place into a kitchen aid with paddle attachment. Preheat oven to 400F. 3. Add the eggs: Turn on the kitchen aid on low and add the eggs, one at a time. Once all eggs are incorporated add the milk, and continue to mix until dough is smooth. 4. Remove dough from bowl into piping bag, no need for piping tips. Bake the choux paste: Pipe the dough onto a parchment lined baking tray into donut shapes, leaving a hole in the middle. 5. Seal the shape by dipping your finger in water and pressing the edge. Sprinkle with slivered almonds and bake in oven until golden brown, about 10 minutes. ***DO NOT OPEN OVEN DURING BAKING, IT INTERRUPTS THE RISING PROCESS*** Let cool completely. 6. Fill with the praline cream: Slice the dough down the middle with a serrated knife, like a bagel. Using a piping bag, pipe the whipped praline cream on the bottom half of the “donut”. Place the top on top of the cream and serve immediately, keep refrigerated.

Praline cream: 2 cups heavy cream 2 tablespoons Frangelico 1 tablespoon sugar

1. Whip the cream: Place all ingredients in a bowl and whip until soft peaks form. Keep refrigerated.

Hudson Table: Parisian Surf & Turf