Lobster
Ingredients:
1 each
1 gal
1 qt
1/2 lb
to taste
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1.5 lb lobster (fresh and whole)
water
white vinegar
whole butter (melted)
salt & pepper
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Method:
1. Combine the water and vinegar, and bring to a rolling boil.
2. Place the lobster in a bowl large enough to hold the lobster and the 1 gallon of water.
3. Pour the boiling water over the lobster. Leave lobster in the water for 7 minutes. Remove the lobster from the hot water. Discard the hot water. Cover the lobster with ice water for approximately 10 minutes to cool completely.
4. Detach the tail from the body. Using a pair of kitchen shears, cut the lobster shell from the tail meat, being careful not to puncture the meat. Once tail is removed from shell, warm the lobster in melted butter. Season with salt and pepper.
5. The poached claw meat and knuckle meat may be used later in a salad, lobster roll, or other presentations.
Grilled Rib Eye Steak
Ingredients:
|
1 each
3 each
3 cloves
4 tbls
10 sprigs
to taste
2 tbsp
to taste
|
rib eye, bone-In, 22 oz. “cowboy steak”
shallots (sliced)
garlic (sliced)
whole black peppercorn
fresh thyme
salt, Kosher
olive oil
pepper, cracked black |
Method:
1. Toast peppercorns in a sauté pan until fragrant, cool completely.
2. Cover both sides of the beef with the sliced shallots, sliced garlic, fresh thyme, toasted whole peppercorns and no salt.
3. Wrap the beef tightly in plastic wrap and place in refrigerator overnight.
4. Take beef out of marinade and scrape off all of the shallots and garlic. Drizzle the steak with the 2 tbsp of olive oil, season aggressively again with kosher salt and freshly cracked black pepper.
5. Place the steak on a high heat grill; mark both sides of the beef for approximately 3 minutes on each side. Remove steak from the grill to a roasting pan.
6. Place steak in a 425°F oven for about 10-12 minutes for a medium steak. Remove steak from oven and allow the steak to rest for 5-7 minutes before slicing or serving whole.
Bordelaise
Ingredients:
|
2 L
.75 L
2 grams
1 each
5 grams
3.5 grams
75 grams
225 grams
125 grams
15 grams
to taste |
veal stock or beef stock
cabernet sauvignon
whole black peppercorn
fresh bay leaf
fresh thyme
fresh whole garlic (topped)
button mushrooms (washed & quartered)
shallot (thinly sliced)
carrot (peeled and sliced)
whole parsley, tender stems, leaves
salt & pepper |
Method:
1. In a large pot, add all of the ingredients except the veal stock. Add a pinch of salt, and on low heat, sweat the vegetables until they are soft and show no color.
2. Deglaze with the cabernet sauvignon. Bring all of the ingredients to a simmer and reduce by half. It is important to cook the wine long enough so that the alcohol has been completely dissipated.
3. Add the stock after the wine has cooked down, the volume of wine should be reduced by half.
4. Simmer on low heat so that the sauce is not boiling but is at a gentle simmer and reduce by 2/3.
5. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper.
Potato Silk
Ingredients:
|
2.5 cup
1/2 lb
1 cup
to taste
1/2 gal
1.5 lb |
heavy cream
whole butter
Kosher salt
white pepper
water
Russet potatoes (peeled and 1" diced) |
Method:
1. Melt butter and heat up cream in two separate sauce pots.
2. In a large pot, place the diced potatoes in the ½ gallon of cold water with 1 cup kosher salt. Bring up to a light simmer, cook until soft, about 25-30 minutes.
3. Strain potatoes through a colander. While the potatoes are still hot, pass them through a food mill or potato ricer into a bowl.
4. Combined the melted butter, hot cream, and riced potatoes. Season with salt and white pepper. The consistency should be smooth, creamy with no grainy texture.
Seasonal Vegetables
Ingredients:
|
1/2 lb
3 each
1/2 lb
5 each
6 sprigs
1 tbsp
1 gal
3 cups
4 tbsp |
fava beans (removed from pod, outer skin removed)
baby carrot (cut on bias, 1/4 inch)
chanterelle mushrooms (cleaned)
fresh garlic cloves
fresh thyme
whole butter
water
salt
ice bath
whole butter (melted) |
Method:
1. In a large pot bring HEAVILY salted water to a boil. Have a bowl with ice water next to your pot.
2. Place fava beans into the ice water for 1 minute. Remove from ice water and immediately plunge into the salted boiling water. Cook the fava beans for approximately for 30 seconds or until tender. Remove them from the boiling water and place them into the ice bath until completely cooled.
3. Repeat process for baby carrots by putting the whole baby carrots in the ice water. Blanch the carrots in the boiling water for 30 seconds and then cool down in ice water again.
4. Keep warm in the 4 tbsp of melted butter.
Fried Chanterelle Mushrooms
1. In a large sauté pan bring olive oil to white smoke.
2. Add garlic cloves and fresh thyme. Cook until fragrant and their flavor has infused the oil; (Be careful the oil will splatter)
3. Remove thyme and garlic cloves, discard.
4. Place chanterelles into the hot oil and add 1 tbsp whole butter. Cook the mushrooms quickly, constantly move the mushrooms so that they do not burn. Drain from oil and season with salt and black pepper.
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