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Recipes

 

 Sherried Rock Shrimp & Scallop Chowder 
2 Medium onions, finely chopped
2 Celery ribs, finely chopped
1/4 Lb bacon cut into 1/4 inch squares
1 Cup Amontillado sherry
4 Cups chicken broth
2 Meduim size waxy potatoes, peeled, cut into 1/4" cubes
2 Cups heavy cream
1 Cup ½ & ½
2 Tbs finely chopped fresh dill
1 Lb Bay Scallops
1 Lb Rock Shrimp, shelled & deveined
1 Lb sweet corn
1 Cup cooked black eye peas
Salt & fresh ground pepperIn a heavy bottomed 4 quart pot, cook the bacon for 10 minutes, until the fat is rendered. Add the onions & celery. When the onions turn translucent, add sherry and cover over high heat for 2 minutes. Add chicken broth and potatoes, simmer for 10 minutes. Add heavy cream, ½ & ½, and dill. Bring to a rolling boil. Add rock shrimp and scallops. Simmer for 2 minutes, then add corn and black eye peas. Season with salt & pepper.  

 

Chicken a la Margaux

For chicken concoction:
6 - 5 oz. Chicken breast (skinless, boneless) pounded 1/4 inch thick
6 slices smoked ham
6 medium sized asparagus stems -blanched
1 large carrot - jullienned 3 inches long
6 oz. Spinach - steamed
12 slices bacon
salt & pepperLay chicken flattened chicken breasts out. Place one slice of ham, one asparagus, carrot and 1 oz spinach on each breast and roll tightly. Around the rolled chicken, wrap 2 slices of raw bacon so that the chicken is covered in bacon. In a large skillet, place rolled chicken on medium heat to crisp bacon. Rotate chicken at least 4 times to crisp all the bacon. Render bacon oil. Place chicken in oven for 20 minutes at 350 F. Cook while preparing sauce.

Wild Mushroom Sherry Sauce
1 cup shitaki mushrooms - sliced
1 cup button mushrooms - sliced
1 cup portobella mushrooms - chopped
½ cup dry sherry
1 ½ cup demi-glace
3/4 cup heavy creamSautee mushrooms in a touch of the rendered bacon oil until soft. Add sherry, demi-glace and cream. Cook on low flame, stirring continually. Slice chicken rolls along it's width in 5 cuts. Lay sauce on serving plates or platter. Place sliced chicken on top of the sauce, so that you can see the colorful interior

  Crabcakes with Mango Chutney
For crabcake mixture:1 ½ pound lump crabmeat - picked and drained
3 strips bacon - finely chopped
2 tbs minced shallots
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1 rib celery - finely chopped
1/4 cup finely chopped dill
½ cup soft bread crumbs (made from fresh white bread)
1 ½ tsp old bay seasoning
1 tbs dijon mustard
½ cup mayonnaise
1 tsp worcestershire 
For breading:1 cup flour
2 eggs - beaten
3 cups soft bread crumbs (made from moist fresh white bread)
vegetable oil
Procedure:Fry the bacon until brown. Add shallots, bell peppers & celery, cook until soft. Transfer mixture to a mixing bowl and let cool. Combine crabmeat, mayonnaise, mustard, worcestershire, dill and old bay seasoning. Add the cooled mixture of bacon, shallots, peppers & celery and add enough bread crumbs to bind the mixture. Refrigerate for 30 minutes or more. Shape into 12 patties, 2 inches in diameter. Dredge crabcakes in flour, dip in beaten eggs, and coat with bread crumbs. Fry in hot oil until golden brown, turning once. Serves 6.  

Mango Chutney Mayonnaise:
½ cup mayonnaise
1/8 tsp crushed garlic
2 cups cubed mango
1 tsp chopped onion
3 tsp brown sugar
1/4 cup vinegar
1 tsp lime juice
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp fresh ground pepper
1/4 cup red seedless grapes - quartered
1/4 cup red bell pepper - finely chopped
Procedure:Put garlic, mangoes, onion, sugar, vinegar and lime juice in a sauce pan and simmer for 10 minutes. Add remaining ingredients (except mayonnaise) and cook until the fruit is soft, about 10 minutes. Refrigerate unitl chilled. Mix with ½ cup mayonnaise. Serve 2 crabcakes hot with room temperature mango chutney sauce on top. Place fresh mango fans around plates for a fresh effect.

 Sherried Cream of Wild Mushroom Soup 
1/4 Pound Butter
3 Shallots Chopped
1 Leek Chopped (White part only)
1 Large Portobello Mushroom (Sliced)
1 Cup Shiitaki Mushrooms (Sliced)
1 Cup Oyster Mushrooms (Sliced)
2 Cups Chicken Stock
2 Cups 40% Heavy Cream
½ Cup Sherry (Amontillado preferable)
1/4 Tsp. Thyme - Fresh (or 1/8 Tsp. Dry)In a 4 Qt. Pot, Melt butter, add shalots & leeks.  Sweat unil translucent.  Add mushrooms & cook 7-10 minutes on medium heat - stir often.  Add sherry, cream & chicken stock.  Bring to boil.  Adjust seasoning& thicken with 2 Tbs. Potato starch or 2 Tbs. Arrow root in 3 Tbs. Cold water.  Simmer 10 minutesServes 6

Basil Chicken Salad with Coconut, Raisins, Cashews & Assorted Fruits on Field Greens
½ Cup Fresh Chopped Basil (must be fresh)
½ Cup Cashews Chopped
½ Cup Black Currants dried
1 ½ Cup Mayonnaise (preferably homemade with olive oil)
½ Cup Coconut flakes (preferably shredded from a fresh coconut)
2 tsp Fresh Lemon Juice
2lb shredded/chopped cooked chicken breast - breasts should be marinated in olive oil, garlic & basil (not included in above ingredients) for 8 hours prior to cookingCombine all ingredients and serve on mixed field greens - Red Oak lettuce, Frisée, Red Mustard, Arugula

 

Cream of Spiced PumkinIngredients:

5 lbs Pumpkin Pureé
2 pts Heavy Cream
1 gal Homemade vegetable stock
1 tsp Cinnamon
2 tsp Ground nutmeg
2 tsp Ground ginger
1 cup Brown sugar
1 stick Butter
1 cup Flour

Procedure:In a saucepan on low heat melt butter. Add brown sugar and continually stir until smooth with no lumps. Add flour and do the same. Bring vegetable stock to a boil in a large pot. Add the sugar butter flour mixture. Stir in pumpkin pureé. Add cinnamon, nutmeg and ginger. Boil slowly for 15 - 20 minutes. Take off heat and add heavy cream slowly.Note - the recipé we use calls for fresh pumpkin taken from whole pumpkins and cooked. However, the difference in taste is not worth this trouble when preparing for yourself. Using fresh pumpkins will add many hours to what would be a short task above.

Lemon Crépes
Ingredients for Crépes:1 1/4 cups all-purpose flour
1 egg yolk
1 tbsp oil
½ pt milk
1 tbsp lemon juice
Procedure for Crépes:For the batter, sift the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil. Beat in half of the milk, drawing in the flour from the sides of the bowl. Add the rest of the milk and the lemon juice and beat well.Lightly oil a crépe pan or skillet and heat until very hot (a drop of water should sizzle). Cover the base of the pan with a thin layer of the batter and cook for 1-2 minutes. Turn the crépe over to cook the other side. Remove and keep hot. Cook the remaining batter the same way.Ingredients for Lemon Sauce:6 Lemons
1 tsp Lemon rind
1 tsp Orange rind
4 tbsp Butter
1 tsp Vanilla extract
2 tbps Brown sugar
2 oz Grand Marnier liqueurProcedure for Lemon Sauce:Melt butter in a saucepan on low heat. Add brown sugar slowly, continuously stirring. Add lemon and orange rind and simmer until thickened and smooth. Take of heat and immediately add liqueur.Roll or fold crepes onto a plate with poured lemon sauce.

Grilled Garlic Studded Portobelo Mushroom with Roasted Tomato- Basil Sauce
Mushrooms:4 lg Mushrooms
8 Garlic Cloves
Balsamic Vinegar
1 cup Olive Oil
1/4 cup chopped Shallots
5 sprigs fresh Rosemary
2 sprigs fresh Thyme

Roast garlic cloves 20 min w/ olive oil covering pan bottom only @ 300 or until tender (do not use entire cup of olive oil). Turn garlic in pan to make sureRub olive oil on Mushrooms until absorbed
Marinate mushrooms in olive oil, balsamic vinegar, shallot, rosemary & thyme for 8 hours
Grill mushroom 3-4 minutes each side
Cut slit on top of mushroom and cut garlic into studs -place garlic in cut-outs
Basil Sauce:
8 Fresh ripe plum tomatoes
½ cup onions
1 tsp garlic chopped
1 tsp shallots chopped
½ cup fresh basil
1/4 cup heavy cream
Roast all ingredients except fresh basil and cream with a touch of olive oil in oven for 15 min or until tomatoes soft and "saucey"
Puree mixture then pour into sauce pan on low flame
Add fresh basil and pour cream in slowly
Use as bottom sauce for the mushrooms

Cream of Yellow Squash Soup

10 Straight-neck or crook-neck yellow squash
1 lg Carrot chopped
3 Ribs Celery chopped
1 Med Onion chopped
½ Cup chopped Leeks
3/4 Gal homemade Chicken Stock
½ Qt heavy creamRemove seeds from squash and chop
Sauté all ingredients except stock and cream until softened
Puree softened ingredients
Add stock and pureed ingredients in stock pot to reduce
Add Rue to thicken
To finish, add ½ Qt heavy cream, slowlyFinished soup should have a very delicate flavor
Soup can be made vegetarian if a flavorful vegetable stock is substituted for chicken stockCream of Yellow Squash Soup with Curry Variation:
To one gallon of soup, add 1/8 cup Indian curry powder.  The quantity of curry powder really needs to be done to taste, especially since the strength and flavor is very brand specific. 

 

Red Bliss Potato & Leek Soup

For the soup:1 Tablespoon butter
1 Small Onion, chopped
1 Rib celery, chopped
1 Carrot, chopped
½ Leek, chopped
1 Garlic clove, peeled & minced
3 Ounces bacon, chopped
½ Cup dry white wine
2 Pounds red bliss potatoes - skin on, diced
2 Quarts chicken stock
For the garnish:1 Tablespoon butter
1 Small onion, finely diced
1 Rib celery, finely diced
1 Carrot, finely diced
½ Leek, finely diced
1 Cup heavy cream
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh parsley, chopped
Salt & Pepper to taste
Preparation:For the soup, saute the vegetables in butter and bacon until golden brown. Pour off excess fat. Deglaze with white wine. Add the broth and potatoes and simmer over medium heat for 45 minutes. Pureé in a blender.For the soup garnish, saute the finely diced vegetables in butter. Add the cream and fresh herbs. Bring to a boil. Add the pureéd soup and season to taste. (We are adding the entire volume of soup to the soup garnish mixture. This method will prevent the mixture containing the cream from breaking. It will also add back some substance or bulk since the liquid containing the leeks must be blended to avoid strings.)

Cream of Curried Carrot Soup

10 Large Carrots
3 Ribs Celery chopped
1 Med Onion chopped
½ Cup chopped Leeks
1 Gal homemade Chicken Stock
½ Qt heavy cream
1 tbsp curry powder
Preparation:Peel & chop carrots into one-inch segments. Boil carrots until tender in chicken stock. Strain reserve chicken and reserve for later. Take boiled carrot you’ve strained out and puree. Sauteé all ingredients together (pureéd carrots, celery, leeks, and curry powder without the reserve stock and cream). Puree everything together. Add remaining reserve stock and cream and add a rue to thicken (equal parts melted butter and flour).

Tomato & Basil Bisque
Ingredients List:

10 lbs Peeled vine ripe tomatoes
1/8 lb Chopped Basil
1 cup Whole garlic cloves
1 lg Carrot chopped
1 lg Onion chopped
2 ribs Celery chopped
1 gal Homemade chicken stock
(or vegetable stock if you require vegetarian)
1 tsp Oregano
1 tsp Thyme
2 tbsp Sugar
2 tbsp Olive Oil
 ½ qt Heavy Cream (must be heavy, preferably a high fat content)

Procedure:Place lightly oiled tomatoes and garlic on a sheet pan and roast for 30 minutes in a 300 degree oven. Sauté chopped carrots, celery and onions in olive oil until tender, then add roasted tomatoes and garlic along with 2 qts of stock. Bring to a boil and simmer for 30 minutes. Remove from heat, let cool and pureé all combined ingredients. In large pot add the pureé along with the remaining stock, chopped basil, oregano, thyme parsley and sugar. Bring to a boil and simmer for 30 minutes. Lower heat and add heavy cream slowly. Salt & pepper to taste.

An important caveat is necessary here.  This recipe is a more simplified version of what we make in the restaurant.  The problem with the recipe that's used in restaurant is that it changes from day to day depending on the condition of the ingredients the chef gets in.  He uses plum tomatoes in addition to vine ripe tomatoes, and sun dried tomatoes as well.  It depends on how much water is in the tomatoes and how much flavor he gets out of them.  In the end, he is looking for a certain richness and balance, and he cannot always get there the same way.  The basil too can change.  We get a special Greek Basil that's very aromatic.  You may need to up the quantity here if your basil leaves are not as strong.Makes 1 gallon.



Cream of Spinach
Ingredients List:

4 10oz Bags of fresh spinach
1 lg Carrot chopped
3 Ribs Celery chopped
1 Med Onion chopped
½ Cup chopped Leeks
3/4 Gal homemade Chicken Stock
½ Qt heavy cream

Procedure: Remove stems from spinach and chop
Sauté all ingredients except stock and cream until softened
Puree softened ingredients
Add stock and pureed ingredients in stock pot to reduce
Add Rue to thicken
To finish, add ½ Qt heavy cream, slowlyFinished soup should have a very delicate flavor
Soup can be made vegetarian if a flavorful vegetable stock is substituted for chicken stock Yellow Sun Dried Tomato Tapenade 
Ingredients List:1 ½ Cup Yellow Sun Dried Tomatoes
2 Fillets Anchovies
¼ Cup Green Olives
¼ Cup Red Onion
1 Oz White Balsamic
2 Oz Olive Oil
¼ Cup Capers
¼ Cup Chervil Procedure:  Combine all ingredients, mix well.  Allow to sit refrigerated for 4 hours before use.

Free Range Chicken Stuffed with Stilton & Lobster
Arugula Shrimp Risotto & Sherry Dill Sauce
  Stuffed Chicken 


Ingredients List:

Four 6-8 Oz Free Range Chicken Breasts, pounded thin
4 Oz Stilton
8 Oz Lobster Tail Meat
Procedure:
Wrap chicken around mixture of chopped lobster meat and stilton.  Salt & pepper to taste.  Bake 350 for 15-20 minutes.  Arugula Shirmp Risotto

Ingredients List:
 1 Lb Shrimp – cleaned, chopped
2 Oz Arugula chopped
2 Cups Arborio Rice
2 Cups Cream
2 Cups Lobster Stock
Procedure:  All in pot.  Stir while boiling.  Simmer until no liquid.
Sherry Dill Sauce
 Ingredients List:4 Oz Amontillado Sherry
½ Qt Heavy Cream
1 Oz Fresh Dill
½ Qt Lobster Stock Procedure:  Flame sherry, add cream.  Reduce ¼.  Add lobster stock and dill.  Ginger Crunch Cake with Amaretto Mousse Layers 
 For 9-Inch Cake Cake Add: Ingredients List:1 Cup Caramelized Ginger Chips
1 Cup Crumbled Ginger Snap Cookies Procedure:  Mix ingredients with those of your favorite white cake mix. Bake as you normally would.  Cool in Freezer for 25 minutes. Slice cake in thirds to apply mousse layers.Amaretto Mousse Layers: Ingredients List: 6 Ounces of white baking chocolate
1 ½ Cup Heavy Whipping Cream, Divided
¼ Cup Powdered Sugar
1 Teaspoon Vanilla Extract
¾ Cup Amaretto di Saronno Procedure:  Melt white baking chocolate and ½ cup of heavy whipping cream in medium saucepan. Stir until smooth. Cool completely.
Beat remaining cream, powdered sugar and vanilla extract in mixing bowl until stiff peaks form (do not overbeat).
 Fold melted baking chocolate mixture into whipped cream. Slowly fold in Amaretto. Refrigerate for 20 minutes before applying between cake layers.
Frost the entire cake with your favorite butter cream icing.
Topping:  Ingredients List: 
½ Cup Crumbled Ginger Snap Cookies
¼ Cup Chopped Pecans
¼ Cup Caramelized Ginger Chips
¼ Cup Brown Sugar Procedure:  Mix all Topping ingredients together thoroughly. Apply mixture to top and sides of cake.


  Brie Baked & Coated in Pecans with Port Wine Grape Sauce 
 For the Sauce: 

Ingredients List:(Note that this first set of ingredients comprise our Mango Chutney recipe.
You may, instead, use a store bought Mango Chutney instead.)

1/8 tsp crushed garlic
2 cups cubed mango
1 tsp chopped onion
3 tsp brown sugar
1/4 cup vinegar
1 tsp lime juice
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp fresh ground pepper
1/4 cup red seedless grapes - quartered
1/4 cup red bell pepper - finely chopped1/4 Cup Merlot Wine
1/8 Cup Port Wine
1/4 Bunch Crushed Seedless Red Grapes Procedure:  Put garlic, mangoes, onion, sugar, vinegar and lime juice in a sauce pan and simmer for 10 minutes. Add remaining ingredients and cook until the fruit is soft, about 10 minutes. Stopping here will yield our Mango Chutney, and you would chill for 24 hours.  For the brie sauce, you would add the grapes, merlot and port wine and simmer for 2 more minutes.  The port wine adds a characteristic flavor to the sauce, whereas the merlot helps thin the sauce without flavor loss and removes some of the oversweet characteristics of the port wine and fruit. 
 For the Brie Wheel: Ingredients List:  1-kg Wheel of Brie
Flour
2 Egg Yolks
1 1/2  Cup Chopped / Course Ground Pecans
3 Tbs Olive Oil
  Procedure:  Start with refrigerated Brie.  Cut the wheel into pie shaped pieces.  Flour all areas of the cheese, then apply egg wash, and adhere ground pecans all around.  Sautee in saucepan with olive oil, turning until it appears that the nuts have melted into the brie's white crust, being careful around the cut areas not to squeeze out the cheese, or until the nuts are browned.   Place the brie pieces into a 350 degree oven for 2-3 minutes, until the center of the cheese is warmed.  Place on a plate with a liberal amount of the warm brie sauce.  Serve also with toast points. 



  Tiramisu
 For Cream & Coffee Mixture, Heat together:

2/3 Cup of 1/2 & 1/2 (light cream)
1/3 Cup of brewed espresso
2/3 Cup Sugar
1/3 Cup Kahlua
 For Mascarpone Mixture, Blend together: 2 lbs Mascarpone Cheese
1 Cup Sugar
 Other Ingredients:

 24 - 3 inch Lady Fingers
Cocoa Powder
8 Eggs- Yolks and Whites Separated

Procedure:

In individual 8 oz soufflé bowls, lay down a layer of lady fingers.  Pour on a layer of the cream and coffee mixture.  Spread on a layer of the Mascarpone mixture.  Add another tier - lady fingers, cream and coffee, mascarpone.  Top with cocoa powder.

Note: This is an extremely rich recipe, with almost double the amount of mascarpone cheese than typical recipes.  In addition, most recipes would call for about 8 eggs in the batch - the yolks are folded into the cream (which is whipped), and the egg whites beaten and folded into the cream separately.  Whipping the cream and adding the egg yolks and beaten eggs produces a lighter Tiramisu. 

[12 Servings]