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Fab 4 Spice Up Season of Holiday Entertaining

Fab 4 Spice Up Season of Holiday Entertaining
5 years, 1 month ago Comments Off on Fab 4 Spice Up Season of Holiday Entertaining
Posted in: Endless Luxury

Recipes compiled and edited by Marilyn LaRocque

CONTENTS

Wasabi

WASABI

CHEF ANDRE ROCHAT
Chef/Owner André’s, Monte Carlo, and Alizé, The Palms
Wasabi & Sesame Crusted Rack of Lamb Tagine Vegetables, Dried Apricots, Dates Lamb Jus
Serves 4
Ingredients

2 racks of Colorado lamb, about 22 ounces each
1/2 clove garlic, sliced thin
1/4 shallot, sliced thin
2 tsp. black pepper
2 Tbsp. olive oil
1 scant cup wasabi powder
2 cups Panko
5 oz. butter, soft
2 star anise
1/2 tsp. cumin seed
1/2 tsp. cardamom seeds
1/2 tsp. celery seed

1/2 tsp. five spice
Pinch cayenne
2 Tbsp. fresh ginger, chopped
2 fresh bay leaves
1 qt. chicken broth
3/4 cup honey
2 zucchini, quartered
1/2 red onion, sliced
2 leeks, trimmed and halved
4 small carrots, halved
1/4 cup dates
1/4 cup Marcona almonds

Method

Marinate lamb with the garlic, shallots, black pepper and oil and cover and refrigerate for at least 4 hours. To make the crust, bloom the wasabi by mixing it with about 4 tablespoons of water to make a tight paste. Stir in the butter and Panko, then roll the crust mixture between parchment or wax paper to a thickness of about 1/8-inch. Chill.

Toast the star anise, cumin, cardamom and celery seed over medium-high heat for about 5 minutes. (They will become very fragrant.) Grind with a mortar and pestle. Heat one tablespoon of butter in a saucepan; add the ground spices, plus the five spice, cayenne, ginger and bay leaves, and cook over medium heat for a few minutes. Add the chicken broth and honey and increase heat to bring to a steady simmer.

Cook each vegetable separately in the broth and reserve together. Reduce the broth to a syrup. When the lamb is cooked, tent it with foil, then add the vegetables, dates, and almonds to the broth to heat.

To cook the lamb, pre-heat the oven to 400¬į F. Pull the lamb from the marinade and brush off any clingy pieces. Cut the pieces of crust to size, and gently but firmly press onto the meat side of each lamb rack. Roasting times will vary depending on size of racks; start checking after 15 minutes. An internal temperature of 130¬į F is medium-rare.

Wasabi

CHEF QUY TRINH
Chef/Partner, Roy’s Restaurant, Summerlin
Grilled Halibut with Wasabi Vinaigrette
Serves 2
Ingredients

2 5-oz. portions Halibut
1 Tbsp. Wasabi paste
¬Ĺ cup Honey
1 tsp. Garlic
1 tsp. Ginger

¬ľ cup chopped Cilantro
1 cup Soy Sauce
¬ľ cup Balsamic vinegar
¬ľ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Method

Season the Halibut with salt and pepper on each side. Then grill it on each side for 2 to 3 minutes for medium. Let it rest and start the vinaigrette. Combine all the ingredients except the garlic, ginger, and cilantro in a mixing bowl and whisk everything together. After the honey is dissolved, add in the garlic, ginger, and cilantro. Pour the vinaigrette on the halibut and serve. You can serve the halibut with a salad and use the rest of the vinaigrette.

Wasabi

CHEF DEVIN HASHIMOTO
Executive Chef, Okada, WYNN
Okada Oscar with Tempura King Crab, Jumbo Asparagus,
Wasabi-Shiso Bearnaise and Shitake Mushroom Sauce
Sauce Ingredients

3 Egg Yolks
9 oz. Clarified Butter
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 Tbsp. Yuzu Juice

3 Tbsp. wasabi paste (thinned out with a little water)
1/2 cup Chopped Shiso
1/4 cup rice Vinegar
Salt and pepper to taste

Method

Combine the chopped shiso and rice vinegar in a small sauce pan and reduce the rice vinegar over medium heat until completely reduced and there is no liquid. Remove the shiso from the pot and reserve. Add the egg yolks to a bowl along with the Tabasco, Worcestershire sauce, yuzu juice, and half the thinned out wasabi. Whisk together and set the bowl over a pot of simmering water. Carefully whisk the mixture until the eggs start to thicken, removing the bowl from the heat every 15 seconds, making sure the eggs do not turn into scrambled eggs. The mixture should thicken and should resemble the consistency of a loose pudding. Once thickened, very slowly whisk in the clarified butter, making sure not to add too much at one time or the sauce will break and separate. Once all the butter is incorporated and smooth, add the shiso and taste the sauce and adjust the spiciness by adding more of the wasabi. The sauce should be well balanced with a little heat, acidity from the yuzu juice and the shiso, and richness from the butter. Reserve and keep up to 3 hours.

 

For the Beef

1 each – certified angus beef filet
1 Tbsp. olive oil

1 Tbsp. butter
Salt and black pepper to taste

Season the filet on both sides with salt and pepper. Heat a sauté pan on high heat and add olive oil. Sear both sides of the filet and then add the butter and baste the filet with the butter. Finish cooking in a 425- degree oven for 5 minutes.

 

For the Tempura King Crab

1 each – king crab leg meat
1 cup tempura batter
Salt and black pepper to taste

Dip the crab in the tempura batter and fry it in 350-degree oil for about 1 minute. Season immediately after coming out of the fryer.

 

For the Asparagus

3 each – asparagus spears
1 tsp. olive oil
Salt and pepper to taste

First blanch the asparagus in salted water for 2 minutes and then shock in ice water. Sauté in pan with olive oil until golden brown and season.

 

Plating the dish

Arrange the cooked asparagus on the plate all facing the same direction. Place the sliced beef over the base portion of the asparagus. Top the beef with the tempura king crab and drizzle the Wasabi-shiso béarnaise over. Spoon the shitake mushroom sauce around the asparagus and serve.

Aureole's Bouillabaisse

BOUILLABAISSE

PHOTOGRAPHY BY JIM K. DECKER

Aureole’s Bouillabaisse

Serves 6 to 8 people
Ingredients for Soup Base

1 cup each sliced onion, carrot, fennel, white part of leeks
8 parsley sprigs
8 thyme sprigs
2 Bay leaves
¬Ĺ cup olive oil
4 garlic cloves, smashed
3 cups diced fresh tomatoes
2 Tbsp. tomato paste
Salt & pepper to taste

3 big pinches of good Spanish saffron
2 cups white wine
¬Ĺ cup Pernod
8 quarts water
The peel of half an orange
Two Yukon potatoes, peeled and diced into small pieces
6 lbs. of fish heads, trimmings from portioning fish, and any leftover lobster bodies

Garnish for Final Soup Assembly

2 lbs. striped bass filets, cleaned and cut into 2-inch by ¬Ĺ-inch strips
2 lbs. halibut filet, cleaned and cut into 2-inch by ¬Ĺ-inch strips
2 lbs. scorpion fish, cleaned and cut into 2-inch by ¬Ĺ-inch strips

2 lobsters, par cooked, cleaned, and the shells reserved; dice the meat into ¬Ĺ-inch pieces
2 lbs. fresh black mussels, cleaned
2 lbs. fresh diver sea scallops

Bouillabaisse Method

In a ten-quart stockpot, cook the onion, carrot, fennel, leeks, and garlic in olive oil on low heat for about five minutes or until vegetables are translucent. After vegetables are translucent, add the tomato paste and cook the paste for five minutes. At this point the paste should be cooked out. Deglaze with Pernod and the white wine. Once deglazed, flambé the Pernod to get rid of any raw liquor taste.

Add the fish bones, lobster bodies, and any remaining fish scraps together with parsley, thyme, Bay leaf, fresh tomatoes, saffron, potatoes, orange peel and finally the water. Simmer for 1 hour and thirty minutes on low heat to extract maximum flavor from the fish. While simmering, remove any impurities that rise to the top of the pot by skimming. After the simmering time, remove any large pieces of fish heads or lobster bodies; then blend briefly with a hand blender.

Pass the base through a chinois fine or a soup strainer forcing the pulp of the vegetables through with a ladle. This will give the soup a viscous body.

Place the strained base in a clean pot and adjust seasoning to your liking; if seafood is not going to be added and the dish completed and served immediately, chill soup for later use.

 

Final Bouillabaisse Assembly

In a ten-quart stockpot, cook the onion, carrot, fennel, leeks, and garlic in olive oil on low heat for about five minutes or until vegetables are translucent. After vegetables are translucent, add the tomato paste and cook the paste for five minutes. At this point the paste should be cooked out. Deglaze with Pernod and the white wine. Once deglazed, flambé the Pernod to get rid of any raw liquor taste.

Add the fish bones, lobster bodies, and any remaining fish scraps together with parsley, thyme, Bay leaf, fresh tomatoes, saffron, potatoes, orange peel and finally the water. Simmer for 1 hour and thirty minutes on low heat to extract maximum flavor from the fish. While simmering, remove any impurities that rise to the top of the pot by skimming. After the simmering time, remove any large pieces of fish heads or lobster bodies; then blend briefly with a hand blender.

Pass the base through a chinois fine or a soup strainer forcing the pulp of the vegetables through with a ladle. This will give the soup a viscous body.

Place the strained base in a clean pot and adjust seasoning to your liking; if seafood is not going to be added and the dish completed and served immediately, chill soup for later use.

Chocolate Fondue

FONDUE

PHOTOGRAPHY BY JIM K. DECKER

AUREOLE’S CHEESE FONDUE
From a recipe by Sébastien Gavillet

Ingredients

1 garlic clove
¬Ĺ lb of Emmenthal Cheese (Switzerland)
¬Ĺ lb of Gruyere Cheese (Switzerland)
1-1/3 cups of crisp dry white wine (Varietal: Chasselas if available)
1 tsp. cornstarch

1 tsp. baking soda
1/3 cup of Kirsch (eau-de-vie and not liquor) or brandy
Pepper
1 loaf of day-old bread (not fresh), cubed

Method

Rub the inside of a ceramic fondue pot with garlic. Then crush the garlic with a garlic press into the pot. Add the cheese into the pot over medium heat. In a glass add the cornstarch to the wine and stir until dissolved. Once dissolved, add the wine into the pot and bring to a gentle simmer while stirring continuously. Be sure to melt the cheese gradually and stir consistently to make the fondue smoother and fluffier. Once smooth, stir in the Kirsch followed by the baking soda and mix completely. The secret is to never stop stirring until you serve the Fondue.

Traditionally served with a dry white wine (Fendant du Valais/Chasselas) or hot tea.

AUREOLE’S CHEESE RACLETTE

Ingredients

Raclette Cheese (Switzerland)
Baby Dutch potatoes
Cocktail onions
French cornichon pickles (non-sweet)
Pepper

Method

You will need a special raclette grill to melt the cheese. There are two types of raclette grills. One machine is electric and comes with small non-stick trays where you place the cheese, in small slices, and melt it on top of a grill. The other is a professional raclette machine where you put a half wheel of raclette cheese under the heating element. You melt approximately ¬ľ inch of cheese and then scrape the cheese off onto a plate and serve.

Place the melted cheese on a plate and serve it with a boiled potato, cocktail onions and cornichons.

Traditionally served with a dry white wine (Fendant du Valais/Chasselas) or hot tea.

CHOCOLATE FONDUE
From Aureole’s Executive Pastry Chef Megan Romano

Ingredients

27 oz. milk chocolate
9 oz. dark chocolate
5 cups heavy cream
1 cup cocoa nib

Pinch salt
3 Tbsp. liqueur of choice (Frangelica, Rum)
¬Ĺ each vanilla bean

Method

First in a double boiler melt dark and milk chocolate at a low temperature. At the same time, heat cream and all remaining ingredients in a pot on the stove. When the cream has reached a simmer, strain the solids through a fine sieve. Lay a damp clothe on the counter top creating a well in the center. Set the bowl of melted chocolate onto the damp clothe to prevent it from slipping as you are whisking. Whisk the cream mixture the chocolate in three parts. After the second addition, use an immersion blender to emulsify the mixture for a more smooth finish. Whisk in the final amount of cream to finish the fondue, a smooth sauce like consistency. Cream may be added or subtracted for the desired consistency.

Mexican Ranchero Brunch

MEXICAN RANCHERO BRUNCH
Recipes by Aureole Executive Sous Chef Lupe Avila

PHOTOGRAPHY BY JIM K. DECKER

 

Ingredients

6 ripe Roma tomatoes
1 white onion large diced
3 peeled garlic cloves

2 oz. serrano chiles
olive oil
table salt

Method

Toss the tomatoes, chopped onion and garlic with oil, place them in a oven safe dish and roast in the oven at 400 degrees for 8 minutes or until the tomatoes are blistered and the onions are lightly charred.

While the vegetables are roasting in a pan, saute the chiles over medium heat until they get a very light char on them.

When the vegetables are roasted and the chile is sauted, combine everything in a bowl. Season with salt and it is ready to serve.

HUEVOS RANCHEROS

Serves 8
Ingredients

8 large eggs
8 6 inch corn or flour tortillas
1 cup refried beans
1 cup shredded Oaxaca or Mozzarella cheese
1 small red onion finely diced

¬Ĺ bunch cilantro leaves rough chopped
3 cups salsa picante
canola oil
table salt

Method

In a large fry pan, fry the tortillas in a small amount of canola oil until they are crispy. When the tortillas are golden brown, remove, place on a paper towel to drain and season with salt. Once all the tortillas are cooked, spread a thin layer of the refried beans on the fried tortillas.

Using a small pan, fry the eggs one at a time until they are over easy and place the eggs on top of the tortillas individually. Spoon some salsa, cilantro, diced onions and cheese on top of the eggs to garnish.

REVOLTILLO DE HUEVOS CON CHORIZO

Serves 4
Ingredients

8 large eggs
1 Tbsp. canola oil
1 lb. pork chorizo sausage

1 medium yellow onion – diced
2 Serrano chilies – finely chopped
1/2 bunch cilantro leaves – chopped

Method

Heat the oil in a large skillet over medium heat. Saute the chorizo until browned & break up the sausage with a fork as it cooks. When the sausage is brown in the fat rendered by the chorizo, add the onion and cook about 2 minutes until the onion is soft and translucent. Add the chilies and cook one more minute.

Beat the eggs until frothy and add to the chorizo. Stir with a fork or spatula as you would to make scrambled eggs and season to taste. Fold the cilantro in just before eggs are completely set. Serve with tortillas and salsa.

GALLERY

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