COOKING CLASS WITH CHEF CALVIN CHOI BY GAGGENAU 27 JUNE 2013
APPETIZER
SURF N’ TURF BEEF TENDERLOIN STEAK TARTARE & CRAB CAKE ’’NEW ORLEANS’’ STYLES
* * *
MAIN COURSE
USDA PRIME BEEF STRIP LOIN WITH POTATO GRATIN & GREEN ASPARAGUS, BEARNAISE SAUCE
* * *
DESSERT
CHOCOLATE FONDANT VANILLA ICE-CREAM
Surf n’ Turf Beef Tenderloin Steak Tartare and Crab Cake “New Orleans” Styles
Gaggenau appliance: Vario gas hob (VG 232)/ Vario induction cooktop (VI 230) & Combi - steamoven (BS 270) CALVIN CHOI – Steak House Chef
INGREDIENTS FOR 4 Persons
BEEF TARTARE :
Beef Tenderloin 400g Dijon Mustard 5g Tomato Ketchup 20g Tabasco 2 ml Gherkin 10g Olive Oil 10ml Red Onion 10g Salt & Pepper To Taste
HOLLANDAISE SAUCE :
Egg Yolk 1 piece Lemon Juice 5ml Butter 100g Tabasco 2ml Worcestershire sauce 5ml Paprika 1g White Wine 20ml
CRAB CAKE :
Crab Meat Lump 500g Chopped Garlic 4g Whole Crab Meat 2 pcs Mayonnaise 20g Red Bell Pepper 5g Breadcrumbs 200g Yellow Bell Pepper 5g Black Pepper Crust 5g Green Bell Pepper 5g Cajun 5g Red Onion 10g Seasoning To Taste Dijon Mustard 10g
PROGRESSION
BEEF TARTARE
1. Chop the beef tenderloin, gherkin & red onion individually. 2. Mix together all ingredients and add Dijon mustard, tomato ketchup, olive oil & seasoning. 3. Place tartare in a ring mold. 4. Top with truffle caviar then serve.
HOLLANDAISE SAUCE
1. Put egg yolk and white wine in the mixing bowl. 2. Whisk egg yolk and white wine on top of sauce pan with warm water. 3. Keep whisking until egg yolk becomes smooth and thick. 4. Add warm butter gradually. 5. Last add lemon juice, Worcestershire sauce, paprika, Tabasco, salt and pepper to taste.
CRAB CAKE
1. Chop all bell peppers and red onion, mix with crab meat lump, Dijon mustard, garlic, mayonnaise, black pepper crust, bread crumbs, Cajun and seasoning. 2. With your desire portion size, slightly flattened the mixture and stuff with one piece of whole crab meat. Then rub in the breadcrumbs. 3. Pan fry crab cake until golden brown and bake in oven at 180oC until cooked.
TO FINISH
1. Place hollandaise sauce on plate, beef tartare on top. 2. Put crab cake next to beef tartare then serve.
USDA Prime Beef Strip Loin with Potato Gratin & Green Asparagus, Bé arnaise Sauce
Gaggenau appliance: Griller (VI 230) CALVIN CHOI – Steak House Chef
INGREDIENTS FOR 4 Persons
BEEF STRIP LOIN :
Beef Strip Loin 800g Rock Salt To Taste
BÉARNAISE SAUCE :
Egg Yolk 2 pcs Paprika 1g White Wine 100ml Tabasco 5g Butter 400ml Tarragon Vinaigrette 5g Lemon 1 pc Salt and Pepper To taste Worcestershire Sauce 10ml
POTATO GRATIN :
Potato 200g Brie Cheese 10g Milk 100ml Parmesan Cheese Powder 20g Cream 100ml Salt & Pepper To Taste
GREEN ASPARAGUS :
Green Asparagus 12 pieces Butter 50g Salt & Pepper To Taste
PROGRESSION
BEEF STRIP LOIN
1. Pre-heat griller and oven. 2. Season beef with rock salt. 3. Grill the beef both sides until golden. 4. Put in oven at 180oC for around 5 minutes. 5. Grill again the beef for nice color and crispy.
BÉARNAISE SAUCE
1. Put egg yolks and white wine in the bowl. 2. Put some warm water in the sauce pan. 3. Whisk egg yolk and white wine on top of warm water. 4. Whisk until egg yolk smooth and thick. 5. Add warm butter gradually. 6. Add lemon juice, Worcestershire sauce, paprika, Tabasco, tarragon vinaigrette. Salt and pepper to taste.
POTATO GRATIN
1. Peel potato skin then slice. 2. Boil milk with potato skin. 3. Remove potato skin, add slices of potato and cream. 4. Keep boiling until potato is soft. 5. Add brie cheese and seasoning. 6. Put potato in the small bowl, top with some parmesan cheese. 7. Place in salamander until golden brown on top.
GREEN ASPARAGUS 1. Boil green asparagus for around 5 minutes. 2. Soak in ice to cool. 3. Cook asparagus with butter in a frying pan. 4. Season with salt & pepper.
TO FINISH
1. Place strip loin on plate, asparagus on side. 2. Serve with bowls of potato gratin and bé arnaise sauce.
Chocolate Fondant, Vanilla Ice-Cream
Gaggenau appliance: Oven (BO 270)
CALVIN CHOI – Steak House Chef
INGREDIENTS FOR 3 PORTIONS
CHOCOLATE FONDANT : Unsalted Butter 480g Whole Egg 10 pieces Dark chocolate (53.8%) 440g Icing Sugar 480g Egg Yolk 136g Cake Flour 240g
VANILLA SAUCE : Milk 300g Egg Yolk 72g Sugar 60g Vanilla Pod 1 piece
PROGRESSION
CHOCOLATE FONDANT
1. Melt butter and mix with dark chocolate. 2. Mix egg yolk and whole egg then add to dark chocolate mixture. 3. Add icing sugar and cake flour. 4. Pour into baking mold and rest in refrigerator for 10 minutes. 5. Bake in oven at 200oC for 13-14 minutes.
VANILLA SAUCE
1. Scrape seeds from vanilla pod. 2. Boil milk, sugar and vanilla pod & seeds in a sauce pan. 3. Mix in egg yolk gradually. 4. Cool and set aside.
TO FINISH
1. Remove chocolate fondant from mold to serving plate. 2. Top with vanilla ice-cream and serve with vanilla sauce.