3 tablespoons butter
3 tablespoons minced shallots
3 cups fresh corn
3 teaspoons bacon fat
3 tablespoons white wine
6 ounces heavy cream
3 tablespoons sugar
salt to taste
pepper to taste
3 tablespoons chopped chives for garnish
Shuck and cut the corn from the cob. Add bacon fat and butter to a saute pan and allow it to get hot. Add shallots and corn and saute for 1 minute. Add sugar and deglaze with white wine. Let it reduce until almost dry and add heavy cream. Let reduce until the corn is thick and creamy. Add salt and pepper to taste. Garnish with chopped chives.
1 loaf Brioche Bread, cubed (no crust)
1 cup Golden raisins, marinated in Grand Marnier
9 cups Brulee custard
1 tsp. Cinnamon, ground
2 oz. Grand Marnier
Custard (yields 3 gallons)
3 gallons Heavy Cream
5 each Vanilla beans
8 cups Egg yolks, pasteurized
7 cups Sugar
1. Toss bread cubes with raisins and cinnamon, set aside.
2. Pour brulee custard over bread mixture and rest for 10 minutes.
3. Ladle pudding into cups, filling ¾ full. Pour enough hot water into pan to fill halfway up sides of cups. Lay a sheet of buttered foil directly over puddings
Procedure for Custard:
1. Bring cream and vanilla beans to a simmer.
2. In a large stainless steel bowl whisk yolks and suger together until mixed.
3. Temper the yolks and cream and strain through a chinois. Chill in ice.
2 Tbsp. olive oil
4 8-ounce center cut filet
Steak dust (steak seasoning) as needed
4 large white shrimp, peeled, deveined, tail cut off
12 oz. white white garlic sauce (recipe follows)
4 tsp. minced garlic
4 Tbsp. unsalted butter
4 sprigs watercress
Ingredients for White Wine Garlic Sauce:
3 Tbsp. olive oil
3 Tbsp. minced shallots
3 Tbsp. minced garlic
3 Tbsp. flour
1 cup white wine
3 Tbsp. lemon juice
3 cups chicken stock
6 oz. unsalted butter
1 Tbsp. chopped herbs (basil, parsley, thyme)
Salt and pepper to taste
White Wine Garlic Sauce
In olive oil, sauté the shallot and garlic until translucent, add flour to make a roux.
Cook 3 - 4 minutes (should be smooth mixture).
Add wine and lemon juice, cook for 5 - 6 minutes.
Add hot stock and simmer on medium heat for 15 minutes.
Once thickened, slowly whisk in butter and herbs.
Season to taste with salt and pepper, boil again for two minutes more. Makes enough for 4 - 6 servings. Hold for use in the following...
To prepare the Filet and Scampi:
Season steak with dust and sear in hot oil until browned.
Turn over and place in oven to finish.
In another sauté pan with oil, cook shrimp until done, ad sauce and garlic, reduce slightly, add butter and seasoning.
Remove steak from oven, top with shrimp and sauce, garnish with watercress.
Juice of 7 lemons
2 tablespoons fresh tarragon
2 tablespoons garlic puree
1 cup minced yellow onions
1-1/2 bunches Italian parsley, minced
2 ounces anchovies, minced
2 tablespoons cracked black pepper
3 quarts mayonnaise
2 lbs. sour cream
In a blender combine all ingredients except
sour cream and mayonnaise. Blend till parsley is
pureed and mixture 18 smooth.
Spoon into a stainless steel bowl and whisk in
mayonnaise and sour cream. Label, date and refrigerate.
Makes 1 gallon
1-lb Yukon gold potatoes
1-lb Idaho potatoes
4 Jalapeños (slice in 1/4 moons)
1/4 Cup Shallots (julienne)
1-1/4 Cup Chicken stock
1-1/4 Cup Heavy whipping cream
6 oz Monteray jack cheese
To Taste Salt & pepper mix
To Taste White pepper
1/2 oz. Monterey Jack cheese
3 slices Jalapeño
1. Slice Yukon and Idaho potatoes to scalloped potato thickness.
2. Melt butter in rondo; sauté shallots and jalapeños until tender.
3. Add potatoes to the rondo.
4. Add chicken stock to the potatoes, let reduce until almost dry.
5. Add heavy cream, let thicken and add Monterey Jack cheese.
6. Add salt & pepper mixture and also white pepper to taste.
7. Portion out potatoes into au gratin dishes. These dishes may be held in the refrigerator.
8. When ready to serve, top au gratin dish with additional 1/2 ounce of Monterey Jack cheese and bake in the oven until hot in the middle.
9. Top with 3 slices of jalapeño.
Makes 1 quart
1 quart Veal stock
2 Tbsp. Butter
2 Tbsp. Shallots, minced
2 Tbsp. Garlic cloves, whole
1 rib Celery
1 each Carrots
4 Tbsp Tomato paste
4 Tbsp Red wine
Salt & Pepper, as needed
Wondra flour, slurry, as needed
1. In a large stockpot, add butter and melt over medium heat. Add carrots, celery shallots and garlic. Cook until vegetables are caramelized.
2. Add tomato paste and cook for 5 minutes, deglaze with red wine.
3. Add stock and reduce by one-third.
4. Make a Wondra flour slurry with red wine, add to stock cook until thickened, season with salt and pepper, strain thru chinois.
5. Label, date and refrigerate.
Au Poivre Preparation
1 tsp Cracked Black Pepper
1 tsp Green Peppercorns
2 Tbsp Brandy
6 oz. Espagnole Sauce
1 oz. Cream
2 Tbsp Butter
1 Tbsp shallots
1 Tsp Olive Oil Blend
1 14 oz. Strip Steak
1 tsp Chopped Parsley
1 sprig of Watercress
Mitchell's Steak Dust To Taste (available at Mitchell’s Steakhouse)
1. Season steak with Mitchell’s Steak Dust and Black Pepper on all sides.
2. In a steel sauté pan with oil blend, sear steak on both sides.
3. Place steak in a 500-degree oven until cooked to the desired temperature. Remove from the oven and hold warm.
4. Add the shallots and green peppercorns to the sauté pan and cook for 1 minute.
5. Deglaze with brandy and add the Espagnole sauce and reduce.
6. Monte in butter, salt and pepper, chopped parsley and cream.
7. Return steak to pan and coat all sides well with sauce.
8. Nape sauce over front 1/3 of steak and garnish with watercress.
Makes 1 quart of Espagnole Sauce which can be used for 4 - 6 servings of Steak Au Poivre.
The Au Poivre directions will create one serving of the entree -- multiply as necessary for additional servings.
· White truffle oil and Saba dressing (fermented grape must) are available at some specialty food stores.
· You can substitute tournedos of beef, chicken breasts, or a meaty fish like swordfish in this dish
· If you don’t make your own demi-glace (brown veal stock and espagnole sauce reduced by half), there are several pre-prepared and semi-prepared sauces that are acceptable (Knorr-Swiss is available at most grocery stores)
2 three-ounce Veal tenderloin medallions
Kosher salt to taste
Fresh ground black pepper to taste
2 ounces Olive oil
1 ounce Whole butter
2 ounces Portobello mushrooms (scraped and diced ¾ inch)
1 ounce Shiitake mushrooms
2 ounces Button mushrooms
1 teaspoon Minced garlic
1 teaspoon Minced shallots
2 ounces Dry white (drinkable) white wine
1/8 teaspoon Worcestershire sauce
2 ounces Demi-glace
½ teaspoon Chopped parsley
drizzle White truffle oil
drizzle Saba dressing (cooked grape must)
½ tablespoon Grated asiago cheese
Grilled sourdough croutons (1 inch)
1 Fresh watercress sprig
Season veal medallions with salt and fresh ground black pepper.
Heat a medium sized sauté pan to very hot, but not smoking.
Add olive oil and brown veal medallions on both sides.
Place veal on metal plate in 350-degree oven and cook to desired doneness (medium rare is recommended).
Pour excess oil out of the same pan, place over medium heat, and add butter, garlic and shallots.
Sauté until shallots are translucent.
Add all three mushrooms and sauté until mushrooms are tender.
Deglaze with the wine and reduce until almost dry.
Add the Worcestershire sauce and demi-glace, simmer briefly, add parsley and salt and fresh ground black pepper to taste.
On a warm large platter, place the veal medallions atop the croutons.
Pour mushrooms and sauce over the veal.
Drizzle with Saba dressing and white truffle oil and sprinkle with grated Asiago.
Garnish with a sprig of fresh watercress.
Sourdough bread (1/2 inch thick, buttered, grilled)
2 ounces Shiitake mushrooms, julienned
2 ounces Portobella mushrooms, julienned
2 ounces button mushrooms, sliced
4 tablespoons whole butter
2 teaspoons minced garlic
2 tablespoons minced shallots
1 teaspoon chopped parsley
2 ounces white wine
6 ounces veal stock
1 tablespoon Worcestershire sauce
1/2 teaspoon white truffle oil for garnish
1/2 teaspoon Saba vinegar for garnish
1 tablespoon grated Parmesan cheese
Salt and fresh ground black pepper to taste
Heat a large saute pan, melt butter, add shallots and all three mushrooms. Saute until mushrooms are almost cooked through. Add garlic. Saute briefly. Add wine and reduce until almost dry. Add veal stock, Worcestershire and parsley. Bring to a boil then reduce heat to simmer. Season to taste with salt and pepper. Place the bread in the center of a warm plate, pour the mushroom mixture over the bread, drizzle with Saba vinegar and truffle oil. Sprinkle with cheese and serve immediately.