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5/23/14: Peach Glazed IPA BBQ Pork Loin with Pecan Stuffing and Stuffed Squash.
4 oz butter
2 ribs celery, small diced
1 leek, white parks only, sliced
2 each carrots, diced small
1 cup chicken stock
4 eggs beaten
3 cups bread, diced
1 can black IPA
1 cup dried cranberries
2 cups smoked cheese
2 cups pecan pieces, toasted
Salt, Pepper, 1 bn chopped Italian Parsley.
Sweat the leeks, root veg, in the butter until soft. Add IPA and simmer. Toss all else and mix well. Loselly toss into flat baking dish. Bake at 400˚ until golden brown
3 cans Sanitas Black IPA
8 each peaches ( can use two more for garnish)
2 cups agave necter
2 cups diced onion
3 tablespoons cracked pepper
1 cup Dijon mustard
Roast the peaches at 400 ˚ until skins are loose. Remove and split in half, removing skins and pit/pith. In a large sauté pan caramelized the onions. Add agave, IPA. Mustard, pepper and peaches. Simmer 20 minutes or until thick. Puree. Hol
For the Pork:
3# Boneless Pork Loin
Season the Pork Loin and then Sear the Pork Loin on all sides. Roast Bed of onions and vegetables until 125 degrees in center. Remove and Brush the glaze on very liberally. Return to the oven and cook 15 more minutes or until 135 degrees or so. Remove and let rest, covered in foil. When done carve and serve over stuffing. Garnish with fresh sliced peach.
5/23/14: The Perfect Upslope Lager Poached Jumbo Shrimp with Grapefruit and Three Sauces;
18 each really big shrimp, head off peel on
2 cans upslope lager
1 lemon, sliced thin
2 bay leaves
2 shallots sliced
Salt and pepper
1 carrot, sliced thin
Simmer all but shrimp ten minutes. While simmering mix:
1 cup extra virgin olive oil
1 tablespoon Montréal steak seasoning
2 tablespoons chopped Italian parsley
Add shrimp to “beer bouillon”. Do not boil but poach until shrimp are just done ( EVEN BETTTER A LITTLE UNDERDONE). Peel the shrimp.
3 each large grapefruit. Split and sectioned, see chef
Sauce number 1:
Grapefruit tar-tar aioli.
2 egg yolks
I tsp Dijon mustard
Spill off juice from grapefruit (see chef)
Salt and pepper
3-5 gherkins, 1 tablespoon capers, 1 diced jalapeno
Olive oil to thicken. See chef
Sauce number 2:
Sections from grapefruit
3 tablespoons Elevation ketchup
Juice of one lemon
1 small red onion diced
1 tablespoon horseradish
I red pepper diced
Sauce number 3
Honey grapefruit mojo
Juice of grapefruit
2 tablespoons honey
Juice and zest three limes
I clove garlic minced
I tsp crushed red pepper ( like pizza pepper)
Place one sauce on each grapefruit half, and hang the shrimp over. Garnish with breadsticks.
5/23/14: Chicken Fried Summer Sole with Abbey Ale Butter Sauce;
2 shallots sliced thin
1 bottle New Belgium abbey ale
1 tablespoon cider vinegar
1 sprig thyme and a few peppercorns
1 cup cream
½ # cold butter, diced into cubes
1 tablespoon chives, sliced thin.
In a medium saucepan reduce beer with vinegar and shallots until nearly dry. Add the cream and thyme and reduce further, until thick. Using a gentle simmer SLOWLY whisk in the butter a few pieces at a time. DO NOT BOIL, DO NOT STIR FRANTICALLY. Stir like a zen master of the ultimate sauce.When done strain the sauce. Hold warm
Braised Leeks and New Potatoes
2 each leeks, white and pale green parts only. Sliced and washed ( see chef)
1 # tiny cute little new potatoes, roasted in oil ( ten minutes, 400˚)until just done
2 oz butter
¼ cup chix stock
Melt butter, add leeks, cook slowly until leeks are very soft, Add stock and potatoes. Simmer but barely, WE DON’T WANT mashed potatoes.
2.5 # Fillets of Lemon Sole
1 bottle New Belgium Abbey Ale
A few drops tabasco, squeeze juice of half a lemon
Toss all, Soak at least twenty minutes up to overnight.
1 cup ap flour
1 cup masa or semolina
2 tsp old bay or spike seasoning
Pre-Heat a home deep fryer. Working in batches, toss fish in flour mix and fry until crisp. Serve over leeks/potatoes, with sauce slathered on.
5/23/14: Dale’s Pale Ale, Crab and Heirloom Tomato Gazpacho
4 cans Dales Pale ale
1 onion, sliced,1 lime sliced, two bay leaves, 1 rib celery sliced. 1 head garlic, split, 1 tablespoon (estimate) coriander seeds, salt and pepper
1 each live Dungeness crab
Simmer ale, vegetables and spices ten minutes. Add crab. Boil gently twenty minutes. Remove crab and shock. Strain and save liquid and the garlic.( peel it)
Clean the Crab ( see chef!!!!!)
Reserve the meat and any roe. Discard shell.
8 each small cucumbers, peeled and diced rough
1 small red onion
Peeled garlic from above
4 each medium sized heirloom tomato
1 small can tomato paste
1 red bell pepper, diced
1 jalapeno pepper ( no seeds!)
1 tsp each cumin, achiote, coriander
1 bn cleaned and roughly stemmed cilantro.
Puree all. Adjust with cooking liquid ( you’ll need a few cups at least). Garnish with sliced
scallions, crabmeat. Serve in bowl over ice.
5/23/14: Carbonnade of Free Range Chicken with Wheat Brew and Orange
Two each free range or organic chickens, “ 8-cut” see chef….
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
4 tbsp. unsalted butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
4 cups Tommy Knocker Wheat Beer.
1 cup beef stock
2 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf
Bread, for serving
Season Chicken with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add chicken pieces; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return chix to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is tender, about 1 ½ hours. Serve with bread.
4/15/14: Colorado “Easter” Eggs Benedict
For the Base:
1 lamb Loin, roasted medium rare and sliced
12 each English muffins, buttered and toasted
12 thick slices ripe tomato, lightly salted
On a metal baking sheet, assemble the bases, with the muffins at the bottom, the lamb next and the tomatoes on top.
For the sauce: (hollandaise)
3# melted butter, hot but not scorching
6 egg yolks
2 tsp dry mustard
A few drops of tabasco
Juice of two lemons.
1 bunch chives, puréed with a little oil
2 tables spoons smoked paprika
In a food processor, mix all but the butter, chive puree, and paprika. Add the warm butter slowly in a steady stream until the mixture gets as thick as mayonnaise. Take care not to add much of the milky liquid at the bottom of the butter as this thins the sauce. Pour the sauce into a thermos to keep warm.
For the eggs and finish:
Heat Oven to 350 degrees.
I gallon lightly salted water
¼ cup cider vinegar
18 eggs (a few extra for breakage)
Heat the water, salt and vinegar. Crack the eggs into soup cups and drop into simmering water. When the egg whites are solid and the yolks just starting to set, remove them carefully and then drain them on a clean dry cloth. Keep warm. Place muffin/lamb/tomato pan in the oven. Separate the hollandaise equally into three small metal bowls. Keep one the original yellow and color the other two, one green, one red (using the chives and paprika). Place the eggs on the tomato lamb muffin bases and drape the sauces over, in stripes like the bands of color on an Easter Egg. Serve with brunch potatoes and fresh strawberries
3/28/14: Upside Down Colorado Lamb Sheppard’s Pie
For the lamb:
1 Colorado Lamb Shoulder, Boned, Rolled and Tied (ask your butcher)
3 each Colorado Lamb Shoulder Chops
¼ cup Montreal steak seasoning
3 bottles Left Hand Stout or Guinness Stout (plus one to finish sauce, see below)
1 large spring thyme
1 cup each carrots and onions, peeled and roughly chopped
2 bay leaves
½ cup lee and perrins worteshire sauce
4 cups beef broth
Season the Lamb all over with the Montreal seasoning and Sear in a heavy duty Skillet or on your outdoor Grill until well browned on all sides. Mix all of the liquids and herbs.
In a deep braising pan or Dutch oven, arrange the carrots and onions. Place the lamb on top.
Pour the liquid mix over and bring to a simmer. Remove and cover well with foil. Place into a 300 degree oven for 4 hours. Prepare the remaining ingredients while it is cooking. When lamb is finished cooking, remove from the liquid, and skim all fat from the top of broth. Reduce the broth until only one third of it remains. Thicken with cornstarch that has been mixed with one more bottle of stout. Reduce again by half and strain. You should have a quart and half.
4 each carrots, peeled and sliced
4 each parsnips, peeled and sliced
2 leeks, white and pale green parts, sliced and washed well.
1 celery root, peeled and cut into wedges
1# fingerling potatoes, washed
½ pound butter
2 pint beef broth
In a sauce pot melt the butter and add the leeks first, cook until soft. Add the rest, season with salt and pepper and add the broth. Cook at a simmer until vegetables are soft about 20 minutes.
1 pound fingerling potatoes
1 cup sour cream mixed with 6 egg yolks
¼ cup melted butter
½ bunch scallions. Sliced thin
2 cups grated Irish cheddar
2 cups crushed Irish Soda bread or rough chopped French bread
Salt and pepper to taste
Cook the potatoes in boiling water until soft. Roughly crush the potatoes and add the rest. Stir until well mixed.
Grease a large ceramic or glass baking dish with butter. Slice the lamb into chunks. Layer the sliced vegetables in series. Alternate by color. Add the sauce next then the lamb slices. Spread the potato mix over to cover completely. Bake at 350 until top is brown. To serve invert he dish onto a large platter, hence it is “upside down”. Garnish with snipped chives.
2/17/14: Melting Chocolate Soup
1 quart brewed coffee
1 quart heavy cream
2 cinnamon sticks
2 star anise pods
2 cups Godiva or Kahlua
8 oz. sugar
2 lbs. bittersweet chocolate, chopped
Cornstarch, as needed
Simmer all but the chocolate. Add chocolate slowly and melt. Thicken with cornstarch if needed (see chef). Strain. Keep hot.
3 lbs. bittersweet chocolate, melted and “eyeball tempered” (Chef Demo!)
1 each ready-made chocolate pound or sponge cake, cut into squares
2 pints raspberries
1 quart whipped cream (chef demo)
On silicone sheet zigzag chocolate with piping bag or cone, of a size to fit over bowls. Freeze.
In each of several bowls, place a piece of cake, a dollop of whipped cream and several raspberries.
Place wafers atop, and place in serving area or on table. Transfer soup to pitcher(s) and dramatically pour over dessert. Serves 8
2/17/14: Cupid's Salmon with Asparagus Polenta *****Salmon, cleaned and cut into hearts (see chef demo)
1 bottle dry white wine
Juice of 4 lemons
1 leek, white and pale parts, sliced thin
2 celery ribs, sliced thin
2 bay leaves
1 pinch saffron (optional)
1 pint heavy cream
1/3 cup butter, cut in cubes and kept cold
Preheat oven to 250°. Simmer all but cream and butter and pour over salmon in a baking dish. Cover with parchment. Poach lightly 8 minutes at 250 degrees.
Remove salmon and keep covered with a moist towel (soak the towel in the poaching liquid). Reduce the cooking liquid until nearly dry. Add cream and reduce until thick. Add butter slowly while whisking frequently. Strain and keep warm.
2 cartons chicken stock
2 bunches asparagus (thick kind), trimmed and peeled. Save peels and stems!
2 boxes instant polenta
1 cup diced soft fontina cheese
1 cup grated asiago or parmesan cheese
½ cup butter, diced
Simmer the stock. Add asparagus peels and stems. Simmer twenty minutes. With a skimmer, remove asparagus peels and stems. Add polenta slowly until finished. Hold.
Blanch asparagus in boiling salted water. Re-heat salmon. Place polenta in a bowl and place poached salmon over. Cut asparagus in half horizontally. Arrange with salmon to look like arrows through the salmon “hearts”. Apply sauce. Serves 8
2/17/14: Hot Latin Pork with Dark Chili Honey Sauce
4 each pork tenderloins, trimmed and thin “tails “removed
New Mexico spiced chili powder
4 blocks Manteca
2 heads garlic, peeled and cloves smashed
1 lb. cascabel dried chilies
4 each jalapenos, split
2 onions, peeled and halved
Preheat oven to 250°. Rub the pork with the spice and salt. Put all other ingredients into the Manteca and bring to a simmer. Grill pork on all sides and place in Manteca mix. Cover and roast 250 degrees for 45 minutes to one hour.
Dark Chili Honey Sauce
¼ cup Manteca mix from above
1 onion sliced
1 cup honey
1 cup orange juice concentrate
1 can chipotle chilies, minced
Juice and zest of 8 limes
I can crushed tomatoes (rinse can)
1 cup tamarind puree
Heat Manteca. Add onions and sauté until light brown. Add remaining ingredients. Puree with hand blender. Strain.
1 head romaine
Oranges, for garnish
Red onion, thinly sliced, for garnish
Chiffonade 1 head romaine, slice pork and place over lettuce. Garnish with oranges, tortillas and raw red onion. Serves 8
2/17/14: Tempura Avocado Stuffed with Lobster and Mascarpone with Sexy Sauce
8 avocados, medium ripe. Peel without smashing.
2 lobsters, blanched, shelled and meat diced. Save shells.
1 cup cream cheese soft
1 cup mascarpone,
2 tablespoon grated fresh ginger
1 bunch sliced scallions,
1 tablespoon hot chili garlic paste
Mix the lobster meat with cream cheese, mascarpone, ginger, scallions, eggs and hot chili garlic paste.
Cut each avocado in half. DO NOT BREAK UP! KEEP HALVES INTACT! If any break dice them and put into filling then beg for forgiveness. In each avocado cavity half, fill with stuffing. Press the halves back together and dust with flour. Heat up oil to deep fry.
2 cans crushed tomatoes
1 can tomato paste
1 jar carrot juice
2 tablespoons Sriracha
1 cup Grand Marnier
Reserved Lobster shells (all)
Simmer 45 minutes. Strain. Make sure to push hard on lobster shells to extract all goodies. Dip avocados in tempura batter (below) and fry until crisp. Serve the warn avocados over the sauce. Serves 8
1 egg yolk
1½ cups ice water
2 cup cake flour
1 cup panko
1 tsp. baking powder
½ tsp. sesame oil
¾ tsp. salt and ½ tsp. white pepper
2/17/14: Truffled Soup Dumplings with Exotic Mushroom Consomme and Parsnip Puree
Exotic Mushroom Consommé
1 carton beef broth
2 pkgs. dried porcini mushrooms
8 leaves gelatin, soaked in ice water until soft
2 shallots, minced
1 lb. Crimini mushrooms, chopped fine
1 cup Marsala wine
1 small glass jar minced truffles, preferably urbani
48 large dumpling skins (gyzoa is fine)
Heat the broth and pour over the dried porcinis. When soft, skim out the porcinis and mince very fine. Heat broth and add gelatin. Cool.
In a large straight sided sauté pan, heat a scant amount of oil until hot. Add shallots and sweat until soft (the shallots, not you). Add the Crimini mushrooms and minced porcinis and sauté until browned and dark. Add wine and continue simmering until all liquid has evaporated. Add truffles and any oil/juice in jar. Add to broth.
Fill into ice cube trays. Chill. Hold.
Working with 12 at a time, lay out the gyzoa skins. Fill with dumpling broth. Seal and chill. Set up a stovetop steamer.
4 lbs. parsnips, peeled, and diced small
½ gallon heavy cream (MAY NEED MORE TO ADJUST)
2 tablespoons vanilla bean paste
Salt and pepper
Simmer all until very soft. Puree until smooth. Reheat in a saucepan.
Steam the dumplings. Place over parsnip puree. Sprinkle with truffle oil. Serves 8
2/17/14: Oysters Menage a Ttrois
1 cup oyster juice (can augment with clam juice if needed)
4 leaves gelatine soaked in ice water until soft
2 tablespoons chives
2 cups non rose sparkling wine (Prosecco is good)
Heat the oyster juice in small sauce pan. Add gelatine. Simmer. Cool. Add chives and salt and pepper. Stir in sparkling wine. Hold.
1 euro cucumber, peeled, seeded and diced very, very small
2 shallots, diced very small
1 tablespoon pink peppercorns
1 tablespoon champagne vinegar
Bloody Mary Jus
1 cup crushed tomatoes
2 tablespoons grated horseradish
2 tablespoons vodka (+ 1 qt vodka w/ juice & zest of 3 lemons, ice & sugar for us!)
Juice and zest of one lemon
1 rib celery, diced very small
1 scallion, sliced thin
1 teaspoon crushed red pepper
Mix all. Hold.
Oysters Ménage a Trois
24 each cocktail sized oysters such as kumamonto. Shuck the oysters and reserve all juice. Keep them in the bottom shells!
Arrange the oysters on a bed of crushed ice in three groups of eight. Spoon each of the three garnishes above over each group of oysters. Serves 8
2/3/14: Four-Cheese Macaroni and Cheese
1 lb elbow macaroni
6 slices crustless white bread
12 tbsp. unsalted butter
4 gloves garlic, finely minced
1/2 cup finely grated Parmigiano Reggiano
1 tsp. hungarian paprika
4 shallots, minced
1 bay leaf
1/2 cup flour
1 tsp. cayenne pepper
6 cups milk
1 1/4 lbs grated sharp white cheddar
1 1/4 lbs. grated Gruyère or Comte (best quality you can afford)
12 oz. American Cheddar (something creamy) or use cream cheese or mascarpone
2 oz. blue cheese, crumbled
Freshly ground black pepper, to taste
1. Heat oven to 375°. Bring a 5-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until very al dente, about 3 - 4 minutes. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and garlic - stir to combine. Transfer bread crumb mixture to small bowl, add Parmigiano Reggiano and set aside.
2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika and shallots; cook until shallots are soft, about 5 minutes. Add flour and cayenne and stir for about 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 - 15 minutes.
3. Stir in cheeses, continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to a baking dish. Sprinkle with seasoned bread crumbs.
4. Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.
1/23/14: Pecan Crab Cakes with Mango and Chili Pepper Sauces Mango Sauce
4 ea. ripe mangos, peeled seeded and diced. Squeeze all juice from peel and pits.
1 small onion, sliced thin
2 Tbsp. grated ginger
2 pints orange juice
2 pods star anise
salt and pepper, to season
Heat a scant amount of oil in a medium saucepan. Add onion and cook until soft. Add mango and cook three more minutes. Add ginger, orange juice, star anise and salt and pepper. Simmer twenty minutes. Pick out anise pieces. Puree and strain. Cool.
Chili Pepper Sauce
2 cups crushed dried chilies, toasted and seeded
Kahlua, for thinning
Soak chilies in hot water. Puree with a little salt. Thin with Kahlua to correct consistency. Should look like catsup. Strain.
Crab Cake Batter
2 cups pecan halves and pieces
½ cup olive oil
1 bell pepper, diced very small
2 ribs celery, diced very small
4 bunch scallions, slice white and pale green parts, very small. Slice and reserve green parts.
Toast pecans in saute pan. Add one half cup olive oil and add remaining vegetables. Cook briefly until barely cooked. Cool.
2 cups flour
2 Tbsp. baking powder
3 Tbsp. Old Bay seasoning
reserved green scallion parts
1 Tbsp. picked thyme leaves, no stem
6 eggs plus 6 yolks
½ cup milk
2 lbs. jumbo lump or super lump crab-meat
oil, for frying
Preheat oven to 400°. Mix all ingredients, except crab-meat and oil, well. Gently fold in crab-meat. Fold in the vegetable and nut mixture.
Heat small amount of oil in a non-stick saute pan. Spoon the batter into the pan in the shape of little round cakes. Turn and transfer to sheet pan and bake. Serve immediately.
Sun-chokes with Lemon, Rosemary and Fennel
2 lbs. sun-chokes, peeled and cut about the same size
2 heads fennel, cut into thick slices
1 cup extra virgin olive oil
3 lemons, juiced and zested
Salt and pepper, to taste
Toss all ingredients together and season with salt and pepper. Roast at 450° for 20 minutes.
1/23/14: Savarin of Scampi Shrimp with Fresh Pasta
18 shrimp, peeled, tails on, de-veined, split and flattened
18 shrimp completely peeled and diced. Keep very cold.
4 egg whites
¼ cup heavy cream
1 shallot, minced
salt and pepper, to season
2 Tbsp. fresh dill, chopped
In a food processor, pulse shrimp with egg whites until smooth. Add cream slowly while pulsing. See chef to adjust consistency. Add shallots, seasoning and dill. Mix well. Keep cold.
Butter 4 savarin molds. Lay whole shrimp in with tails out. Fill hollow spot in shrimp cavities with shrimp mixture. Smooth over the top. Bake for 12 minutes in a water bath at 400 degrees. Hold warm.
Pasta Scampi Sauce
2 cups shrimp shells
1 lb. butter
2 shallots, minced
2 cloves garlic, sliced
4 lemons, juiced and zested
1 cup dry white wine
¼ cup chopped Italian parsley
Melt butter and simmer shrimp shells. Strain into another pan. Add shallots and garlic and cook until slightly golden. Add lemon and wine and simmer five more minutes, add parsley and hold.
small pinch salt
1 cup all-purpose flour
¾ cup semolina flour
2 Tbsp. + 2 tsp. water
flour, extra on table for rolling
Parmesan, shaved, for garnish
parsley leaves, for garnish
cherry tomatoes, for garnish
Roll according to instruction or whim.
Boil pasta in salted water. Toss with the sauce. Place the shrimp savarins on the plate and fill the hollow spot with some of the pasta. Serve the rest on the side. Garnish with shaved Parmesan, parsley leaves and cut cherry tomatoes.
1/23/14: Sea Scallop and Coconut Saute
30 ea. large sea scallops
Fresh ground pepper, to season
2 limes, juiced and zested
4 Tbsp. coriander seeds
Pat the scallops dry and season with fresh ground pepper, lime zest and coriander. Hold.
1 Tbsp. lemongrass paste
2 Tbsp. fresh grated galangal or ginger
1 Tbsp. chopped garlic
1 Tbsp. vanilla bean paste
1 tsp, minced Thai chili
1 can coconut milk
1 Tbsp. fish sauce
5 shiso leaves, chiffonade
cornstarch, to thicken
Sauté vegetables and hold.
5 ea. coconuts, split and coconut meat scraped out, shell reserved
2 ea. red and yellow bell pepper, julienned
4 ea. scallions, white part in batons
2 heads baby bok choy, cut into individual stems
½ cup chicken stock
lettuce or herbs, to garnish
Sear the scallops over medium heat. Hold warm. IN THE SAME PAN, ADD THE lemongrass, ginger and garlic. Sauté several minutes. Add remaining ingredients. Simmer ten minutes. Thicken with cornstarch.
In a wok or sauté pan heat olive oil and add the coconut. Add the rest of the vegetables and sauté. Add chicken stock.
Place the coconut shells on a platter of lettuce or herbs. Place the vegetables in the shells. Add the scallops and spoon over the sauce. Serves 10
1/23/14: Lobster Ravioli with Chive and Tomato Butter Sauce
large pinch salt
2 cups all-purpose flour
1 ½ cups semolina flour
1/3 cup water
Flour, extra on table for rolling
Lobsters & Filling
4 lobsters, 1 ¼ lbs. ea.
1 gallon water
1 lemon, sliced
2 ribs celery, sliced thin
2 leeks, white part cut very thin, green parts rough chopped
a few bay leaves
Combine all but lobsters. Boil ten minutes.
Separate the lobster heads from tails. Drop the heads in and cook six minutes. Drop tails in and cook for 4 more minutes. Remove all lobster and place into ice water immediately.
Remove lobster meat from shells. Chop. Save a few shell pieces for garnish as per chef. Crush the rest of the shells and heads and save.
1 Tbsp. olive oil
2 Tbsp. butter
white part of leek
16 oz. mascarpone
2 oz. pecorino, fine grated
salt and pepper
Heat the oil and butter. Sauté the leeks over low heat until very soft. Cool.
In a bowl mix the mascarpone and all other ingredients. Gently fold in the lobster meat.
Roll pasta and fill according to chef’s instructions.
Chive and Tomato Butter Sauce
½ cup oil
reserved lobster shells
1 bunch fresh thyme
2 shallots, sliced thin
1 cup crushed tomatoes or tomato puree
1 cup brandy
1 cup vermouth
1 cup water
1 quart heavy cream
4 oz. cold butter
chives, cut fine, for garnish
½ cup tomato ‘gems’ (see chef)
In large saucepot, heat oil until very hot. Add shells and sear. Sweat five minutes (the shells, not you).
Add thyme, shallots and cook until soft. Add tomatoes, brandy, vermouth and water. Simmer ten minutes or so, and then add heavy cream. Simmer 20 minutes... Strain into another pan and reduce until thick. Whisk in cold butter.
Boil pasta in lots of salted water. Drain, drizzle sauce over pasta and add garnishes. Serves 10
1/23/14: Crispy Asian Oysters
40 shucked oysters, reserve liquid (save bottom shells!)
sea salt and fresh ground pepper, to season
40 leaves watercress, picked
40 each spring roll wrappers (not won-ton!)
2 eggs, beaten
Pat the oysters dry, top each with seasoning and watercress leaf. Brush the wrappers with egg and place and oyster in each one, wrap up to a bundle and place in freezer.
1 head red cabbage, shaved very, very, very thin
1 red onion, sliced thin
6 scallions, sliced thin
2 each red peppers, diced small
2 each carrots, diced very, very small.
juice of two limes
2 cups rice vinegar
½ cup sesame oil
1 tablespoon sambal olek
¼ cup soy sauce
oil, for frying
Sriracha sauce, for garnish
rock salt, for oyster placement
Mix together the cut vegetables and set aside. Mix the remaining ingredients together and dress the slaw.
Fill bottom of oyster shells with some of the slaw. Fry the oyster bundles until crisp. Top with a dot of Sriracha. Place the shells on rock salt. Serves 10
11/19/13: Farmhouse Barn Bloody Mary
4 glasses rimmed with old bay seasoning.
4 each Farmers Market tomatoes, cored and chopped, then puree in blender with 8 leaves from inside of celery
1 tablespoon pickling spice, ground in a coffee or spice mill
2 tablespoons horseradish
juice of two limes
2 tsp Worcestershire sauce
8 oz chili pepper flavored Vodka
Garnish with a boiled shrimp that has been dusted in old bay and a celery stalk