Guest Chef on the Waterfront
2008 Recipes
Best Appetizer and Best Dish Overall
Icy Spicy Calamari Salad, Chef Peter Levine
5 lbs calamari (it seems like a lot, but it goes fast)
1/4 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup thinly sliced green onions
1 cup fresh ginger juice
1 cup fresh lime juice
1 cup fresh lemon juice
1 cup sliced red peppers
1 cup sliced yellow peppers
2 cups radishes
8 each serrano peppers
2 tbsp siracha chili sauce
2 tbsp kosher salt
2 tbsp chopped garlic
1 tbsp black pepper
1 cup olive oil
Have the calamari bodies sliced into rings. Keep the tentacles whole.
Blanch the calamari in boiling salted water for 30 seconds. Transfer to
an ice bath and chill. Drain the water and hold covered and cold.
I like to have all the ingredients separate, that way I can control
the strength of each one as I put them together. I puree the serrano
chilies with a little lemon juice and slice the radishes thinly on a
mandolin. Grate ginger and squeeze it through a cheesecloth to extract
the juice. Combine all ingredients with the calamari.
Once combined, put the salad in the freezer for an hour or two until
it begins to freeze up a little. Serve it then, while it's slightly
frozen.
 Best
Entrée
Kobe-Style Beef Sliders
This recipe puts together Kobe beef burgers, heirloom tomato relish,
basil pistou and brioche ala moudry (hello, buns). Makes 24.
Photo: Chef Drew Borus (right) and very busy FareStart students
Taken by Jennifer Richard for Team Photogenic © 2008
Make 24 miniburgers from Kobe-style beef. Set aside.
Heirloom Tomato Relish
1 lb mixed heirloom tomatoes, small dice
½ cup balsamic vinegar
1 tsp salt
½ cup extra virgin olive oil
Mix all ingredients together and allow to steep
overnight to mingle flavors.
Basil Pistou
1 lb basil leaves
2 each deeply caramelized onions
3 each soaked anchovy
5 each mint leaves
1/2 cup pine nuts, toasted golden
2 each clove garlic, grated
1/2 cup Pomace oil
2-1/2 cups extra virgin olive oil
Lemon juice to taste
Salt to taste
Blanch the basil leaves in heavily-salted water. Shock
them in ice water. Drain immediately and pat dry so as not to become
waterlogged.
Starting with the mint leaves, pine nuts, garlic, anchovies, onions and Pomace,
pulse until a fine mixture is achieved. Occasionally scrape down the
sides of the bowl.
Add the basil leaves, half at a time. Puree until a rough-hewn puree
is achieved. Do not over-puree.
Fold in the olive oil. Do not adjust lemon juice or salt until the
time of service. The salt blanch will create a saline equilibrium and
stabilize the color and enhance the flavor. Adding lemon juice and salt
at service adds POW!
Brioche ala moudry
6 tbsp dry yeast (3.5oz fresh)
4 tbsp sugar
3 oz water
8 cups all-purpose flour
1 tsp Kosher salt
12 each whole eggs
2 egg yolks
2 lbs softened butter
Vegetable spray
2 tbsp water
Combine water, yeast and sugar in large Kitchenaide bowl, using hook
attachment, and mix well. Add the 12 whole eggs and mix again.
Add flour and salt and let Kitchenaide dough hook do its work for five minutes.
Begin introducing the butter and let the dough hook run for 10-15 minutes.
Allow to rise, covered, until it doubles in size.
Punch down and weight into 2 oz pieces, form into balls and lightly
flatten. Spray with vegetable oil and cover.
Cover, allow to double in size again.
Mix 2 tbsp water with 2 egg yolks. Uncover the brioche mixture and paint with egg
yolks. Bake at 350°. Should sound hollow when tapped.
Best Dessert
Almond Frangipan Tartlets with Fresh Washington
Berries
Makes 50 tartlets (perfect for a little party)
2 cups almond paste
½ cup sugar
1 cup softened butter
¼ cup cake flour
50 ea. tartlet shells, 2 inch diameter
1 cup apricot glaze “located in specialty food stores”
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
¼ cup unsalted pistachio nut halves
- Add almond paste
and sugar into a mixer bowl and mix on low until crumbly.
- Slowly add
softened butter and mix until smooth.
- Add the eggs
slowly and scrape the edge of the mixer.
- Finally, mix in
the flour.
- Pipe or scoop this
mixture into the tartlet shells just below the edge.
- Bake tartlets at
325 degrees for 10 minutes or until golden brown and allow to cool.
- Put the apricot
glaze and a little water in a sauce pan and heat on medium until
melted.
- Brush the glaze on
the cooled tartlets.
- Top the tartlets
with assorted fresh berries and brush more apricot glaze over the
berries.
- Garnish with the
pistachio nut halves.
Produced by:
Myrna Moujabber, Pastry Chef
Written by:
Darin Leonardson, Executive Chef
Erickson Pak, Sous Chef
Bonus Recipe from Toscano!
Open-faced empanadilla with
romesco sauce
Makes about 50 small pieces
3 sheets frozen puff pastry
1cup roasted red bell peppers
¾ cup extra virgin olive oil
¼ cup garlic cloves, chopped
2 cups blanched, shocked, drained and chopped spinach
2 tablespoons anchovies
½ cup currants
½ cup pine nuts, toasted
½ cup toasted almonds
Salt and black pepper to taste
-
Begin by cutting the puff pastry into small two
inch rounds.
-
Then brush with extra virgin olive oil on both
sides, place on a cookie sheet, cover with another cookie sheet and
bake at 350 degrees for 10 minutes or until golden brown.
-
Allow to cool.
-
Romesco sauce:
-
Heat the olive oil and garlic cloves together in
a sauce pan until boiling.
-
Turn off heat and reserve.
-
Then using a food processor, add roasted red
peppers, ½ the garlic infused oil and toasted almonds.
-
Process until smooth and reserve.
-
Empanadilla filling:
- Add
remaining garlic-infused oil in a medium sauce pan and heat on
medium-high.
- Then
add anchovies, currants and pine nuts and cook for 2 minutes.
- Fold
in chopped chilled spinach and cool the whole mixture.
-
Season with salt and black pepper.
To
assemble:
Add one spoon full of
empanadilla filling on top of the crispy puff pastry round and finish it
off with another spoon full of romesco sauce.
Produced by:
Sam litvak, Line Chef
Written by:
Darin Leonardson, Executive Chef
Erickson Pak, Sous Chef
August 2008 |
