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RECIPES FROM "CELEBRITY DINING" IN MD NEWS MD News is distributed to medical professionals throughout the Las Vegas area
From October/November 2008 issue Smoked Salmon “Raviolis” with Guacamole By Hubert Keller, Chef/Proprietor of Fleur de Lys, Las Vegas Makes 12
2 Ripe avocados, peeled and pitted 4 Tablespoons peeled, seeded, diced tomato 2 Tablespoons finely diced onion 1 Pinch of curry powder 1 Pinch of paprika 1 Lime, juiced 16 Ounces smoked salmon, thinly sliced 1 Ounce American Sturgeon Caviar Salt & Pepper
In a small mixing bowl, coarsely mash the avocado with a fork. Add the tomato, onion, curry powder, paprika, lime juice, salt and pepper. Mix gently and check seasoning. Refrigerate. Lay the slices of smoked salmon on a work surface. Using a 2 ½” cookie cutter, but out 24 discs. Divide the avocado mix evenly between 12 salmon disks, placing the guacamole in the center of each one. Cover with the remaining 12 disks, gently pressing the edges together to seal in the filling and form “raviolis.” Transfer to a sheet pan lined with plastic wrap and refrigerate for at least 30 minutes. To serve, top each ravioli with caviar. Accompany with freshly toasted bread.
From August/September 2008 issue Fennel Crusted Tuna Loin “Nicoise” style By Vincent Pouessel, Executive Chef of Aureole, Las Vegas,
7-ounce tuna loin, cut in blocks 1 ounce sea salt 1 tablespoon fennel seed 1 teaspoon fennel pollen 1 teaspoon piment d’espellette 2 egg whites Cooking oil Olive oil & fleur de sel for garnish
Mix seasonings, place in a flat pan. Place egg whites in a rectangular pan. Dip tuna loin in egg whites and then roll in fennel mixture, shaking off excess. Refrigerate for at least one hour.
Heat fryer oil in large pot until it reaches 325 degrees. Place tuna directly in oil and cook for approximately 1 minute. Remove and place on paper towels. Cut blocks into ¼-inch slices, and portion three to a plate.
For the “Nicoise,” Chef Pouessel serves it with a mix of cooked fingerling potatoes and French green beans plus shaved fennel in a lemon/olive oil dressing. He finishes the dish with a drizzle of olive oil and a sprinkle of fleur de sel.
From June/July 2008 issue Watermelon-Coconut Napoleon By Gustav Mauler, Chef/Proprietor of Spiedini, Las Vegas Serves 4
½ of a small seedless watermelon 1 cup shredded sweetened coconut 1 ½ cups fresh raspberries 2 shots Malibu Coconut rum
Cut ½-inch slices of watermelon. Use a round 4” cutter to cut 12 disks [reserve remaining watermelon].
For each serving, place a disk on a plate, top with coconut and raspberries, and then repeat this layering. Top with third watermelon slice and garnish both the napoleon and the plate with additional coconut and raspberries. Use half a shot of rum to soak each napoleon. Serve chilled.
From April/May 2008 issue Arrachera, grilled marinated steak By Scott Linquist, Executive Chef of Dos Caminos, Las Vegas From his cookbook “Mod Mex” Serves 6
Photo by Shimon and Tammar Rothstein
¼ cup cumin seeds 1 cup olive oil ½ cup freshly squeezed lime juice 4 jalapeno chiles, cut in half lengthwise 4 cloves garlic 1 ½ teaspoons kosher salt 1 ½ teaspoons freshly ground black pepper 3 bunches cilantro, including stems 3 pounds skirt steak, trimmed and cut into 6 serving pieces
Lightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1-2 minutes, shaking the pan and taking care not to burn them. Combine the cumin seeds, olive oil, lime juice, jalapeno chiles, garlic, salt and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 to 48 hours, turning over once or twice.
Heat a gas or charcoal grill or broiler until it is very hot. Position the rack about 4 inches from the heat. Lift the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter and let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips and serve.
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