|
|
|
|
BONUS RECIPES
NOTE: ALL TEMPERATURES ARE FAHRENHEIT
JUNE/JULY 2008 ISSUE From Wolfgang Puck
FEATURED RECIPE: Tartar Sauce for Seafood Plate
1 1/2 cups mayonnaise (Chef Puck makes his own) 1 tablespoon chopped cornichons 1 tablespoon drained, rinsed capers 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 1/2 teaspoon sugar
Stir all other ingredients into mayonnaise. Store in a jar or covered bowl in the refrigerator until ready to use.
Olive French Bread
5 cups plus 2 teaspoons bread flour 2 cups cold water 1 1/2 packages active dry yeast 4 ounces Nicoise olives, pitted and sliced (roll a rolling pin over the olives to make them easier to pit) 2 teaspoons salt
Insert the dough hook into an electric mixer and on 1 or low speed, combine 5 cups flour and the water for 4 minutes. Sprinkle the yeast over the dough, turn the speed up to 2, and mix about 5 minutes longer. (Dough will pull cleanly away from the bowl.)
Toss the olives with the 2 teaspoons flour, add to the dough with the salt and mix 2 minutes longer. Remove the bowl from the mixer, cover with a clean tea towel and let rest for 15 minutes. Turn the dough out on a heavily floured surface, lightly knead into a ball and let rest, covered, for 45 minutes. Punch out the air, cut the dough in half and shape into two baguettes. Place the loaves on one or two baking trays, sprinkle with flour, cover with the towel, and let rest for 45 minutes.
Preheat the oven to 400 degrees.
With a single edge razor blade or very sharp knife, make a slash down the center of each loaf. Slide the breads onto a baking stone and bake 10 minutes. Spray with water (a spray can or bottle used for misting plants works well) and continue baking until the bread is well-browned, about 1 hour and 10 minutes longer. Cool on a rack.
Insalata Pantesca
1/2 pound fingerling potatoes or other waxy potatoes, scrubbed 8 medium red heirloom tomatoes, cored and cut into 1-inch cubes 4 medium green heirloom tomatoes, cored and cut into 1-inch cubes 4 medium yellow heirloom tomatoes, cored and cut into 1-inch cubes 2 small red onions, peeled and thinly sliced 1/2 cup green (preferably Picholine) olives or black olives, pitted 2 tablespoons capers 2 tablespoons balsamic vinegar 2 tablespoons minced fresh oregano leaves 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/2 cup extra-virgin olive oil Lemon juice, to taste 1 cup caper berries, for garnish (optional)
Fill a pot with salted water, add the potatoes, and bring to a boil over high heat. Boil until the potatoes are tender when pierced with a small, sharp knife, 10-15 minutes depending on their size. Drain the potatoes and leave them at room temperature to cool. Then peel and cut each potato into 1/4-inch-thick slices and put them in a mixing bowl. Add the tomatoes, red onions, olives and capers.
In another bowl, combine the vinegar, oregano, pepper and salt. Whisking continuously, slowly pour in the olive oil. Pour this dressing over the vegetables and toss them gently but thoroughly. Adjust the seasoning to taste with lemon juice.
Mound the salad on individual serving plates and garnish with caper berries.
Cheesecake with Caramelized Apples
1/3 recipe Sugar Dough (recipe follows) 1 large Granny Smith or Pippin apple 2 tablespoons unsalted butter 1/2 cup plus 3 tablespoons sugar 3 tablespoons heavy cream 2 medium lemons 9 ounces cream cheese, softened 2 large eggs 1 1/2 cups sour cream
Preheat the oven to 350 degrees.
On a floured surface, roll the pastry 1/4 inch thick. Using the base of a 9-inch springform pan as guide, cut a 9-inch circle and fit it into the bottom of the pan. Prick the dough with a fork to prevent it from rising, then bake for 20 minutes, or until the pastry is just golden. Remove from the oven and let cool.
Peel, halve and core the apple and cut it into 1/4-inch slices. In a large skillet, melt the butter over medium high heat and sauté the apple slices with 3 tablespoons sugar. Cook for about 5 minutes or until the apple is lightly caramelized but still tender. Add the cream and cook until it has been absorbed. Remove from the heat and reserve.
Finely grate the zest from the lemons and reserve. Juice the lemons to render 6 tablespoons juice and set aside.
In a large mixing bowl, combine the cream cheese and the remaining 1/2 cup sugar. Whisk in the eggs, one at a time, then add 1 cup of the sour cream, lemon juice and lemon zest.
Arrange the caramelized apple slices over the bottom of the crust in a single layer. Pour the cheese mixture over the apples. Tap the pan gently against the counter to settle the batter. Bake the cake for about 20 minutes. The cake is done when the sides are set but the center moves slightly when the pan is shaken gently. There should not be any cracks in the top.
Stir the remaining 1/2 cup sour cream until is is quite liquid. Drizzle it over the top of the hot cheesecake and spread it as evenly and smoothly as possible. Let cool to room temperature, then chill the cake for several hours, up to overnight.
Sugar Dough: 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks 1 or 2 tablespoons heavy cream In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the mixture resembles fine meal. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape the machine and process until a ball begins to form, using the additional tablespoon of cream if necessary. Remove the dough from the machine and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hours. Use as needed.
APRIL/MAY 2008 ISSUE From Diego in MGM Grand
FEATURED RECIPE: Grilled Lobster Ceviche
5 pounds Maine lobster tails 4 cloves garlic, minced 1 cup olive oil 1 tablespoon salt 1 cup lime juice 5 pounds Roma tomatoes 1 bunch green onions 1 head garlic 8 serrano chiles 1/2 bunch cilantro
Split and clean lobster tails. Mix minced garlic with oil and coat the tails, then season with salt and pepper. Grill in the shell for 6-8 minutes or until just slightly under-done. Remove the meat from the shell and chop into 1/4-inch chunks. Toss with lime juice and cool down completely in the refrigerator (juice will finish the cooking process).
For the salsa: roast the tomatoes and serranos on the grill until blistered. Roast the garlic head and green onions on the grill until they are dark. Rough-chop the onions and reserve. Blend the tomatoes, serranos, and garlic in a food processor to create a chunky mix. Remove to a mixing bowl and fold in the prepared green onions and cilantro. Season with salt and let cool.
When both the lobster and salsa are cool, mix together. Serve in tortilla shells or with tortilla chips.
Mango Habanero Salsa
2 Habanero chiles, roasted and chopped fine 2 pounds Roma tomatoes, roasted 4 garlic cloves, roasted 1 bunch green onions, roasted 1/2 bunch cilantro, chopped fine 2 mangos, peeled and cut into 1/4-inch dice 1 teaspoon sea salt
On a bbq grill, roast the Habanero chiles till they blister and the skin starts to turn black. Reserve. Repeat the same cooking method for the tomatoes and green onions. For the garlic, use a vegetable skillet or other container with small holes so you can cook over an open fire. Blend the tomatoes in a bar blender to a smooth consistency. Blend in other ingredients. If too thick, add a little water and additional salt.
Conchinita Pibil
10 pounds lean, boneless pork shoulder 2 cups achiote seasoning paste 1 1/2 cups sour orange juice, or, 1/2 cup lime juice plus 8 ounces sweet orange juice 8-10 whole banana leaves, fresh or defrosted frozen 2 cups fresh lime juice 2 tablespoons sea salt 2 pounds red onion, thinly sliced
Lay the pieces of meat in a mixture of achiote paste and juice, turning and completely coating each piece. Cover and refrigerate at least 2 hours (preferably overnight).
Meanwhile, bring the 2 cups lime juice and salt to a boil, and add the onions. Simmer for 6 minutes and cool in the refrigerator overnight.
Heat oven to 325 degrees. Completely line the bottom and sides of a large roasting pan with banana leaves, allowing the leaves to drape over the sides. Set the marinated meat in the pan and wrap the leaves over the meat, using additional leaves on top as needed to completely enclose the meat. Pour in about 3-4 cups of waver and cover tightly with aluminum foil. Roast the meat until it's fall-apart tender, about 4 hours.
Remove from pan, reserving the juices. Cool both completely. Remove the fat that collects on top of the broth and slice or shred the meat. Re-heat the meat in the broth and serve with the pickled onions.
Lengua de Tomtada
5 pounds beef tongue 3 bay leaves 2 tablespoons Kosher salt 2 pounds Roma tomatoes (plus olive oil & salt) 1 white onion (plus olive oil & salt) 4 garlic cloves (plus olive oil) 1 Habanero chile 1 tablespoon Mexican oregano 1 red onion 2 cups lime juice 1 cup water 1 tablespoon salt 1 tablespoon lime juice 1/2 cup chopped cilantro
Place beef tongue in a large pot and cover with water. Bring to a boil, remove the tongue from the pot and discard the water. Place the tongue back into a clean pot along with the bay leaves and Kosher salt. Cover with water. Bring to a boil and then simmer for 3 to 4 hours till tender. Remove from water and cut into 1-inch cubes. Reserve the cooking liquid.
Cut the tomatoes into quarters and toss in olive oil and salt to taste. Roast in a 400-degree oven till dark and blistered. Cut the onions in quarters and repeat the roasting step. Toss the garlic in olive oil and roast in a 350-degree oven till golden brown. For the Habaneros, using gloves, clean the seeds and stem off, roast in a 400-degree oven till dark and blistered. Place the tomatoes, onion, garlic and chiles in a food processor and blend roughly.
In a hot pan, brown the tongue and season with salt. Add the processed sauce along with the oregano and simmering liquid and simmer on low heat for 12 minutes. Adjust the seasoning with salt.
For the pickled red onions, cut 1/8-inch rings, bring the lime juice, water and salt to a boil and pour over the onions. Finish the dish with fresh lime juice and chopped cilantro, and serve with the pickled onions and warm corn tortillas.
FEBRUARY/MARCH 2008 ISSUE From Treasure Island, Las Vegas
FEATURED RECIPE: Strawberry Chiffon Shortcake Makes a 10-inch cake
2 cups cake flour 1 cup sugar 1/3 teaspoon baking soda 1/3 teaspoon salt 5 eggs, separated 1/2 cup strawberry pie filling 1 cup fresh strawberries, pureed in blender 1/3 cup vegetable oil 2 tablespoons water 1 teaspoon cream of tartar 1 1/2 tablespoons sugar Filling: 1 1/4 cups fresh strawberries 1 1/4 cups strawberry pie filling 1/2 tablespoon Knox gelatin 1 quart heavy whipping cream 1/2 cup + 1 tablespoon sugar Garnish: strawberries
Preheat oven to 325 degrees.
Sift dry ingredients into mixer bowl, then add yolks one at a time on medium speed, just until combined. Mix together pie filling, puree, oil and water, add to dry ingredients, and mix to combine. Whip whites with cream of tartar and 1 1/2 tablespoons sugar to soft peak meringue, then fold into mixture.
Pour into 10-inch cake pan that has been treated with baking spray. Bake on center rack 40-45 minutes or until springy to the touch. Let cool completely, and then slice into three equal layers.
For filling, puree strawberries and strawberry filling together, reserving 1/2 cup. Dissolve gelatin in 1 tablespoon of water and let sit 5 minutes. Add the strawberry mixture to the gelatin, then warm in a double boiler to completely dissolve the gelatin. Remove from heat.
Slightly under-whip cream with sugar, then whisk cream into strawberry mixture. Refrigerate for 15 minutes. Spread between the layers, using the last third to completely cover the cake. Chill at least two hours before serving. Decorate cake with whole strawberries, and garnish plates with reserved sauce and pieces of strawberries.
Raspberry Bread Pudding Serves 6
2 cups fresh raspberries 4 slices Texas toast cut into cubes 4 large eggs 1/4 teaspoon vanilla extract 1/2 cup + 2 tablespoons granulated sugar 1 1/2 cups half and half 1/2 cup heavy cream Raisin Cinnamon Mixture: 2 tablespoons granulated sugar 1 1/2 teaspoons cinnamon powder 1/4 cup gold raisins Mix together in a small bowl. Set aside. Raspberry Sauce: 2 cups fresh raspberries 3 tablespoons granulated sugar Cook together over low heat in a heavy bottom sauce pan for about 5 minutes. Stir occasionally. Remove from stove and push as much pulp as possible through a wire mesh strainer. Set aside.
Preheat oven to 300 degrees.
Distribute raspberries evenly among six 8-ounce ceramic baking cups. Next, distribute toast cubes evenly among dishes. Whisk together eggs, vanilla, and sugar. Add half and half and cream and mix in to completely combine. Pour some liquid mixture over the top of each cup, about 1/4 cup each. As bread begins to float, push it down into the mix. Add remaining mix to each cup. Mix should fill cups to about 1/4 inch from the top. Sprinkle raisin cinnamon sugar mixture on top of each filled cup.
Place cookie sheet in preheated oven and half fill with water. Add bread pudding cups to pan, evenly spaced out. Bake for approximately 1 hour. Remove from oven and allow to set for about 20 minutes before dishing out. Then, run a small paring knife around the insides of the cup. Turn cup upside down on top of plate and allow pudding to fall out onto the plate. Top each with a little raspberry sauce and serve. Can be made a day ahead, stored in the fridge in the cups, then reheated in a water bath in a 300-degree oven for about 30 minutes.
Chocolate Strawberry Frozen Parfait Serves 6
1/2 cup egg, pasteurized, or use Eggbeaters 1/2 cup + 1 tablespoon granulated sugar, divided 2 1/2 cups heavy whipping cream, divided 1 teaspoon vanilla extract 2 ounces semi-sweet chocolate, melted over a water bath 1 heaping pint of fresh strawberries (save 3 strawberries for decor) - puree 3/4 of the strawberries - cut 1/4 of the strawberries into slices
Use stainless steel ring molds that are 2" deep and 2 3/4" across. Place on a tray lined with wax paper or parchment paper. Optional: 6 thin slices of chocolate cake for bottoms of the rings, cut to fit.
Whip egg and 1/4 cup sugar on high speed until light and fluffy. Add vanilla. Whip 2 cups heavy cream with 1/4 cup sugar. Slightly under-whip cream. Fold cream into egg mixture, using a rubber spatula. Divide mixture into equal halves.
Use wire whisk to quickly whisk 1/2 mixture into melted chocolate. Pipe this into the bottoms of rings immediately. Tap down. Whisk half of the strawberry puree into remaining 1/2 of the mixture. Pipe this evenly on top of chocolate layer. Tap down.
Freeze until set, approximately 2-3 hours. Or make this dessert a day ahead. To serve, whip remaining 1/2 cup heavy cream with remaining 1 tablespoon of sugar. Cut the 3 reserved strawberries in half. Divide remaining strawberry puree and sliced strawberries among six plates. Remove parfaits from freezer and unmold immediately. You can use a hot towel to loosen the rings. Top each parfait with whipped cream and a half strawberry. Allow to set at room temperature 5-10 minutes before serving.
Red Velvet Cupcakes Serves 18
1 cup vegetable shortening 2 eggs 1 1/2 cups granulated sugar 1 teaspoon cocoa powder 2 ounces red food color 2 1/2 cups cake flour 1 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon white vinegar
Preheat oven to 325 degrees
In bowl of mixer with paddle attachment, cream together shortening, eggs and sugar. In separate bowl mix together cocoa and the food coloring. Add cocoa paste to shortening mixture and mix in.
Sift together flour, salt and baking soda. Add to batter alternately with buttermilk in three additions. Add vanilla and vinegar. Scrape down and mix only to combine all ingredients.
Line muffin cups with papers and fill each one 3/4 full. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Cool completely before icing.
Icing: 4 ounces cream cheese 2 ounces butter (1/2 stick) 1/2 teaspoon vanilla extract 2 cups powdered sugar On mixer with paddle attachment, cream butter light, add sugar, cream together. Scrape down, mix to combine, and then add cream cheese and cream in. Add vanilla extract. Scrape down and mix again to totally combine. Ice cooled cupcakes generously. Decorate as desired.
JANUARY 2008 ISSUE From Louis's & Fish Camp, Las Vegas Smoked Onion & Bourbon Butter For steaks, chops, venison Makes 1 cup
1 cup red onions, sliced into 1/4" rings 3 tablespoons bourbon 2 tablespoons veal demi-glace 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons unsalted butter Mesquite chips Fire grill to highest temperature or hottest coals. Wrap some mesquite chips in foil, punch holes through the foil, and place them on the fire to provide seasoned smoke. Place the onions around the edges of the grill, close the top, and smoke the onions, turning once, for 15 minutes, or until they are well cooked and slightly browned. Combine the onions, 2 tablespoons of the bourbon, and the demi-glace in a sauté pan over medium-high heat. Heat thoroughly. Add up to 2 tablespoons of water to thin the mixture slightly if it is too thick to be a sauce. Add the salt, pepper and butter and heat until the butter melts. Add the remaining tablespoon of bourbon, stir to combine, and heat through. Serve immediately. === Blood Orange Crème Brulee Serves 6
4 cups heavy whipping cream 2 cups fresh blood orange juice (or other fresh orange juice) 3 cups sugar 12 egg yolks 1 cup sugar Preheat oven to 325 degrees. Combine the cream and juice in a heavy-bottomed non-reactive saucepan and heat to a simmer over medium heat. Whisk the yolks and sugar together in a large mixing bowl. Pouring slowly, whisk in the hot cream and juice. Strain. Divide the mixture among six 8-ounce ramekins. Place them in a deep baking pan and pour very hot water into the pan, filling it ¾ full. Cover the pan with foil and carefully place in the oven. Bake 1 hour, or until the Crème reaches a semi-firm consistency. Remove the ramekins from the pan and cool to room temperature. Keep in a cool place or refrigerate until ready to serve. When ready to serve, preheat the broiler. Sift the sugar evenly over the tops of the Crèmes, and place them as close to the broiler as possible. The sugar should get bubbly and dark and form a caramelized sugar crust. Serve immediately. === Chocolate Bourbon Truffles Makes 130
½ cup plus 2 tablespoons milk 1 ¼ cups heavy whipping cream 1 cup sugar 2 pounds semisweet chocolate, chopped into small pieces 1 pound unsweetened chocolate, chopped into small pieces 4 tablespoons cold unsalted butter 1 cup bourbon Unsweetened cocoa, sifted Finely chopped, toasted and skinned hazelnuts (optional) Finely chopped toasted pecans (optional) Heat milk, cream and sugar in a heavy saucepan over medium heat, stirring to dissolve all the sugar. Reduce the heat to low and add the chocolates. Whisk over low heat until the chocolates have melted and combined with the mixture. Remove the pan from the heat and whisk in the butter and bourbon, incorporating well. Pour the mixture into a baking sheet with ½” sides and cool to room temperature. Refrigerate the mixture until it is firm enough to portion by the rounded tablespoon. Shape into ¾” balls. Place in a single layer in a covered container and refrigerate overnight or up to 3 days. When you are ready to serve them, roll the truffles in the cocoa and place them on a serving dish. Let the truffles set at room temperature for 15 minutes before serving. If coating with nuts, let truffles first set at room temperature for 15-20 minutes so nuts will adhere. |
|
|
