The 68th Emmy® Awards Governor’s Ball Patina Catering | 2016 Recipe Cards Recipes inspired by the Emmys; menu created by Patina Restaurant Group Recipes by Gregg Wiele, Culinary Director and Corporate Executive Chef |PRG First Course Heirloom Beet Salad Served with pistachio-goat cheese “bonbons,” blood oranges, preserved lemon, roasted eggplant puree, baby fennel confit, Lolla Rossa, black olive “soil,” and tangelo vinaigrette To serve: Artfully arrange first thirteen ingredients in the center of six 10” salad plates. Drizzle each salad with a half-ounce of tangelo vinaigrette. Serves six 6 red baby beets, roasted and halved 6 Chioggia baby beets (commonly referred to as candy cane or candy stripe beets), roasted and halved 6 gold baby beets, roasted and halved 2/3 cup (6 oz) eggplant puree, roasted 6 oz tangelo emulsion 3 oz preserved lemon, julienned 18 pistachio-crusted goat cheese “bonbons” 6 baby fennel bulbs, confit and quartered 3 oz Kalamata olive “soil” 3 Lolla Rossa baby lettuce heads 30 blood orange segments 24 slices raw Chioggia baby beets 6 fennel fronds 4 oz tangelo vinaigrette For the roasted baby beets: 6 red baby beets 6 Chioggia baby beets (commonly known as candy cane or candy stripe beets) 6 gold baby beets 6 tbsp extra virgin olive oil Kosher salt and fresh ground black pepper, to taste • Remove stems from beets • Toss each colored beet with olive oil, salt, and pepper • Bundle each color in aluminum foil and bake in 350 ° F oven for 90 minutes • Allow to cool to room temperature and peel skin • Cut beets in half 1 For the roasted eggplant puree: 2 large eggplants 1/2 cup extra virgin olive oil Kosher salt and fresh ground black pepper, to taste • Char-roast two large eggplants over a wood fire until blackened and very soft • Place into a covered container with a tight fitting lid and allow to self-steam at room temperature • When eggplants have cooled enough to handle, remove from container and discard charred skin • Place roasted eggplant flesh, olive oil, salt, and pepper into food processor and pulse until smooth For the tangelo emulsion: 1 cup fresh squeezed tangelo juice 3 and 1/4 cups filtered water 3/4 cups granulated sugar ½ tsp kosher salt 1 tbsp tangelo zest 1/4 tsp saffron threads 3 tbsp Agar agar powder • Fill a large bowl with ice water; set aside • In a medium saucepan, bring water, sugar, salt, zest, and saffron to a boil • Remove from heat, cover, and let steep for 20 minutes • Strain through a chinois into a clean medium saucepan and add agar agar • Bring to a boil, whisking constantly; allow to boil for 1 ½ minutes, continuing to whisk • Pass through a chinois into a shallow pan and place over ice water to cool until completely set • Transfer to a blender and add the tangelo juice; blend on high speed until smooth, using the ladle as needed to agitate puree to ensure every bit is blended • Strain through a chinois, transfer to a squeeze bottle, and keep refrigerated until ready to serve For the preserved lemon: 5 lemons 1/3 cup Kosher salt • Quarter the lemons from the top to within 1/2 inch of the bottom • Gently spread open the quarters and sprinkle salt on the exposed flesh • Close the lemons, holding the quarters together, so that they retain their original shape • Place 1 tablespoon of salt on the bottom of a mason jar • Pack the lemons into the jar and push them down, adding more salt between layers • Press the lemons down to release their juices and to make room for the remaining lemons. Leave some air space at the top before sealing the jar. • Let the lemons ripen for 30 days in a warm place, shaking the jar each day to distribute the salt and juice • To use, rinse the lemons, remove and discard the pulp, and julienne the peel For the pistachio-crusted goat cheese “bonbons” 3 cups fresh goat cheese 4 tbsp heavy cream 1 tsp fresh thyme, chopped Kosher salt and fresh ground black pepper, to taste 1 cup Sicilian pistachios, chopped • Mix goat cheese, heavy cream, thyme, salt, and pepper in bowl and roll into eighteen 2/3oz “bonbon” shaped balls • Roll each goat cheese bonbon in chopped pistachios until well coated For the baby fennel bulbs: 2 6 baby fennel bulbs, reserve fronds 1 cup extra virgin olive oil Kosher salt and fresh ground black pepper, to taste • Place fennel bulbs in a shallow baking dish and coat with olive oil • Season bulbs with salt and pepper, cover, and slow roast at 200 ° F for 90 minutes or until very soft (but no color) • Allow to cool and then quarter For the Kalamata “soil”: 1 4-oz packet dehydrated Kalamata olives 1/3 cup hazelnuts, toasted ¼ cup cocoa nibs, which can be found at specialty grocer or gourmet kitchen retailer 1 and ½ tsp coriander seeds, toasted 1 tbsp fennel seeds, toasted ½ cup pumpernickel bread crumbs, toasted 2 tbsp unsalted butter, softened Kosher salt and fresh ground black pepper, to taste • Pulse all ingredients in food processor until mixture resembles soil For the tangelo vinaigrette: 4 tbsp fresh squeezed tangelo juice 4 tbsp rice wine vinegar 4 tbsp extra virgin olive oil Kosher salt and fresh ground black pepper, to taste • Whisk all ingredients together. 3 Main Course “TURF & TURF” Thyme-roasted tenderloin and slow-braised short rib, wild mushroom pithivier (French pastries), rapini, rainbow carrots, caramelized shallot jus To serve: Artfully arrange a 3oz slice of tenderloin, a 3oz portion of braised short rib, a mushroom pithivier, roasted carrots and rapini on six 10” hot plates. Sauce each plate with an ounce of the caramelized shallot red wine sauce. Serves six 1.5 lbs prime beef tenderloin, sous vide and pan roasted (or, pan seared and oven roasted) 2 lbs prime beef short rib, braised 6 wild mushroom pithiviers (French pastries) 12 rapini florets, blanched 2 lbs rainbow carrots, roasted 6 oz caramelized shallot red wine sauce For the tenderloin: 1.5 lbs prime beef tenderloin 4 tbsp unsalted butter 4 tbsp extra virgin olive oil 2 fresh thyme sprigs Kosher salt and fresh ground black pepper • If using a sous vide machine, cryovac tenderloin and sous vide until an internal temperature of 129 ° F is achieved • Remove from cryovac bag and pat tenderloin dry; season tenderloin with salt and pepper • Over high heat, combine olive oil and butter in a large cast iron skillet • When butter starts to bubble and brown, add thyme sprigs and tenderloin • Pan roast tenderloin on all sided until caramelized; butter baste tenderloin with pan oils while caramelizing • Rest and slice into 3 oz portions • If not using a sous vide machine, preheat oven to 350 ° F and allow meat to come to room temperature before seasoning • Pan sear in a cast iron skillet as indicated above until browned on all sides and then roast in oven until a meat thermometer reads 132 ° F, or for approximately 20 minutes For the braised short rib: 5 lbs boneless beef short ribs Kosher salt and freshly ground black pepper, to taste 3 tbsp extra virgin olive oil 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 tbsp all-purpose flour 1 tbsp tomato paste 1 750-ml bottle Cabernet Sauvignon 4 cups veal stock • Preheat oven to 350 ° F and season short ribs with salt and pepper • Heat oil in a large Dutch oven over medium-high heat • Working in two batches, brown short ribs on all sides, about eight minutes per batch • Transfer short ribs to a plate; pour off all but 3 Tbsp. drippings from pot • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about five minutes • Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about two to three minutes • Stir in wine and then add short ribs with any accumulated juices 4 • Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes • Stir in stock; bring to a boil, cover, and transfer to oven • Cook until short ribs are tender, approximately 2–2½ hours • Cut into 3-ounce portions For the wild mushroom pithivier: 4 sheets puff pastry, cut into twelve 3.5” rounds 1 egg 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 1 lb Crimini mushrooms, cleaned and sliced 1 lb Chanterelle mushrooms, cleaned and sliced 1 lb White button mushrooms, cleaned and sliced 4 tbsp Porcini mushroom powder 1 cup white wine 1 cup heavy cream 4 shallots, brunoised 2 garlic cloves, minced 1 tbsp fresh thyme, chopped • For the filling, sauté the shallots and garlic in the butter and olive oil in a large sauté pan over high heat for one minute until fragrant and translucent • Add mushrooms and cook until golden brown and all liquid has evaporated • Add white wine and thyme and reduce until dry • Add heavy cream and reduce until thickened and mushrooms are coated; remove from heat • Add porcini powder and season with salt and pepper • Pulse in food processor until a thick chunky paste consistency is achieved • To assemble, prepare egg wash by whisking one egg and two ounces of water together • Lay six puff pastry disks on a baking sheet and spoon three ounces of mushroom filling onto the center of each disk • Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking • Place the second round on top and press to seal, using your fingers • Using a small paring knife, score the top of each pithivier in a circular, decorative cross-hatch pattern • With a small paring knife, score around edges in 1/4-inch increments • Let chill in refrigerator for at least an hour; bake in 375 ° F oven for 45-50 minutes,