J. Kings Culinary Team presents SOUTH FORK FOOD SHOW 2007 RECIPES

Transcription

1 J. Kings Culinary Team presents SOUTH FORK FOOD SHOW 2007 RECIPES

2 Appetizers, Entrées & Side Dishes

3 Asian Chicken Salad on Wonton Crisps lb Chicken meat, cooked diced fi ne ½ cup Snow peas, julian cut ½ cup Jicama, diced 1/ ¼ cup Scallions sliced fi ne ¼ cup Red pepper, diced fi ne ½ cup Sesame Thai vinaigrette ¼ cup Black sesame seed each Mini Wonton shells 1 ¼ Cut wonton rounds with 2 circular cutter and set on baking tray with parchment paper, bake for approximately 10 minutes till lightly browned, set aside to cool Combine remaining ingredients in stainless steel bowl and refrigerate for at least one hour Spoon chicken salad onto wonton shell and top each with sesame seed Serve immediately

4 Chesapeake Crab Salad in Mini Vol au Vants lb Jumbo lump crab meat oz Diced celery ¼ ½ cup Chives, diced fi ne tbs Tarragon, fresh oz Mayonnaise oz Sour Cream tbs Lemon juice tbs Dijon mustard tsp Old bay seasoning oz Parsley, chopped fresh each Vol au Vant, mini pastry each Asparagus tips, blanched Combine all ingredients, except crab meat and mix well, gently fold in the crab meat and gently mix Fill pastry shells with crab meat and garnish with dusting of old bay seasoning and chopped parsley, Garnish with asparagus tip

5 Duck Confit in Fillo Shells with Salsa Fresco lb Duck breast tbs Kosher salt tsp Black pepper oz Garlic, minced tsp Thyme, fresh chopped tbs green peppercorns oz Olive oil each Tomato fi ll shells cup Sour Cream Salsa cups Tomatoes, diced ¼ ¾ cup Red onion,diced ¼ ¼ cup Cilantro, chopped oz Lime juice tsp Garlic, minced tbs Chopped chilies Combine ingredients for salsa and place into stainless steel bowl, season with salt and pepper, set aside for service Place ½ of the breasts skin side down in heavy casserole, sprinkle with salt, pepper, thyme, garlic and cover with oil Place the remaining skin side up and bake until meat is tender, approximately 2 hours, set aside to cool Shred meat and place small amount in each fi llo shell, top with salsa, drizzle of sour cream and cilantro leaves, serve immediately

6 Ginger Scented Bamboo Rice Risotto Cakes ¼ cup Sesame oil ¾ cup Shallots, chopped tbsp Lemongrass, sliced thin tbsp Garlic, minced ¼ cup Ginger ¾ cup Diced red pepper, ¼ cups Shitake mushrooms, diced lb Bamboo rice qt Chicken stock cup Coconut milk cup Scallions cup Cilantro Heat sesame oil in a large stockpot, add shallots and sauté for one minute Add garlic, ginger, lemongrass and red peppers and cook for 1-2 minutes more Stir in Bamboo rice until mixed well. While stirring mix in chicken stock 1 cup at a time until rice is done and stock is gone Stir in coconut milk and cook for one more minute, fi nish with cilantro and scallions Transfer rice to shallow baking pan and spread to 1 evenly Cool completely and cut into squares for service Finish by frying in peanut oil until both sides are browned Serve immediately

7 Golden Jewel Blend Pesto Gratin with Goat Cheese lb Golden Jewel blend tbsp Olive oil cups Crimini mushrooms, sliced ¼ cup Shallots, minced cups Roma tomatoes, diced ½ cup Asparagus, cut into ½ bias /3 cup Pesto sauce cups Heavy cream cups Goat cheese, crumbled cup Pine nuts Cook golden jewel according to directions, spead out on sheet pan to cool immediately Heat olive oil in pan and add mushrooms to sauté, add asparagus and shallots and cook until tender Add tomatoes and cook for one more minute Remove from heat and add pesto sauce then combine with golden jewel blend Mix well and portion into ramekins and top with goat cheese Place under broiler until cheese is lightly browned Top with pine nuts as a garnish and serve immediately

8 Grilled Vegetable Bruschetta with Montchevre on Polenta Rounds tspn Garlic, minced ½ lb Grilling Vegetable mix ½ cup Basil, chopped oz Olive oil oz Balsamic vinegar ½ cup Olives, minced cup Montchevre, crumbled cups Chicken stock cups Polenta cups Parmesan cheese In stainless steel bowl combine grilling vegetables, garlic and ½ of the olive oil, mix well and lay out on sheet pan and roast until vegetables are tender and lightly browned, set aside to cool When cooled dice vegetable to fi ne dice and combine with basil, chopped olives, remaining olive oil and vinegar, season with salt and pepper, let marinate in refrigerator for one hour In sauce pan bring chicken stock to a boil and slowly add in cornmeal over medium fl ame, cook until mixture is very thick, season with salt and pepper Remove from heat and stir in parmesan cheese Place polenta on parchment paper and roll into logs 2 in diameter, refrigerate until set fi rm. Take out of paper and slice to ½ thickness, grill on griddle till browned on both sides. Set on sheet pan in single layer When cool spoon bruschetta mix on top of polenta rounds and top each with shredded Asiago cheese

9 Kansas Medley with Cranberries, Squash and Pecans lb Kansas Medley rice qt Chicken stock cups Butternut squash, ¼ dice ½ cup Olive oil tbsp Sage, fresh oz Bacon, ½ dice each Leek, sliced cups pecans, toasted cups cranberries, dried Cook Kansas Medley according to package instructions, set out on sheet pan to cool quickly Coat squash with olive oil and season with salt and pepper. Lay out on sheet pan and roast at 375 until tender, set aside In heavy stock pot render bacon until crisp, add leeks and sauté until tender, toss in cranberries.

10 Pan Seared Flat Iron Steak with Chipolini Onion Demi each Flat iron steaks, 8 oz oz Blended oil cup Chef Macrina Madeira wine tbl Shallots, minced cup Chipolini Onions, drained well cups Button mushrooms cup Culinarte Demi Glace ½ cup Parsley, chopped Heat sauté pan and add oil Season steak with salt and pepper and pan sear to desired temperature Remove steak from pan and add shallots, mushrooms and onions, sauté until mushrooms are tender Deglaze pan with Madeira wine and reduce by ½ Add demi glace and bring to a simmer Return steaks to pan and continue reducing until sauce coats steaks Place steaks on serving dish, add whole butter and parsley to sauce, swirl to incorporate and spoon over steak

11 Pulled Pork with Crispy Onions In a Corn Fillo Shell lb Pulled Pork cups BBQ sauce oz Onions, 1/8 cut oz Flour each Corn fi llo shells Season fl our and dredge onions in fl our to coat completely, shake off excess and fry at 375 until crisp, set into pan to remove excess grease and let cool to room temperature, do not refrigerate Fill fi llo shells with pork, and a little BBQ sauce, top with crispy fried onion Serve immediately

12 Papparedella Pasta lb Papparedella Pasta oz Roasted tomatoes bunch Broccolini, trimmed bunch Pencil Asparagus, trimmed lb Shitake mushrooms, sliced tbsp Truffl e and Mushroom sauce oz Olive oil, extra virgin cloves Garlic, crushed cup Fresh basil, chopped oz asiago cheese, grated Trim vegetable to bite size, drizzle with olive oil, season lightly with salt and pepper and roast on sheet pan at 375 until just tender, set aside to cool In heavy bottom pot add remaining olive oil and add garlic, lightly brown Add roasted vegetables, roasted tomatoes, truffl e and mushroom sauce, fresh basil and fresh cracked black pepper Start to cook Papparedella Remove cooked pasta from pot and add to vegetables, mix well, add pasta water as needed to form a sauce consistency, Mix well, adjust seasoning Place on serving platter and top with shredded Asiago and keep the rest of the Asiago on the side for topping, Serve immediately

13 Penne Puttanesca ¼ cup Extra virgin Olive oil each White Anchovie ½ qt Cucina Biello tomatoes, hand crushed cloves garlic, sliced thin cup onion, ¼ dice ¼ cup Kalamata olives, sliced tbsp Capers, drained ¼ cup Basil, fresh chopped tbsp Oregano, fresh tsp Crushed red pepper cup Chef Macrina red wine lb Penne pasta, cooked Heat sauce pan and add olive oil, add anchovies, garlic, onions, crushed red pepper and cook until lightly browned Add red wine and reduce by ½, Add olives, capers and tomatoes and bring to a simmer Add basil, oregano and adjust seasoning, simmer for 2 minutes Add cooked pasta, toss and serve immediately Top with grated Grana Padano Cheese

14 Penne with Swiss Chard and Brocolinni bunch Rainbow swiss chard bunch Brocolinni oz Apple wood bacon tbsp Garlic, minced each Shallots, diced fi ne oz Butter lb Penne oz Asiago cheese, grated Clean Swiss chard and cut leaves into strips, set aside, cut stems into ¼ dice and set aside Trim brocolinni and set aside Dice the bacon into ¼ dice and cook in large pan until crisp, add chopped shallots and garlic and cook until lightly browned Add swiss chard stems and continue to cook for one minute over medium heat Add chopped swiss chard leaves and brocolinni and cook for fi ve minutes until wilted. Be careful to not overcook Add cooked pasta (right from pot) to pan and gently toss, add pasta water to make sauce Add butter and adjust seasoning with salt and pepper Stir in ½ of the asiago cheese and mix gently Place into serving bowl and top with remaining cheese, serve immediately

15 Roasted Cauliflower and Tomato Pasta head Caulifl ower, colored each Lemons, juiced cup Olive oil each Garlic cloves, minced cup Basil, fresh chopped cups Roasted Tomatoes ½ cup White Truffl e Cream sauce cup Grana Padana Cheese, grated tbsp Butter lb Fussilli pasta Cut caulifl ower into fl ourettes and place into stainless steel bowl Add garlic, lemon juice and olive oil to caulifl ower and gently mix, season lightly with salt and pepper Lay out caulifl ower on sheet pan and bake at 400 until lightly browned and just tender Cook pasta to andante and mix with roasted caulifl ower, add roasted tomatoes, truffl e cream sauce, basil and butter, mix well and adjust seasoning Place into serving platter and top with grated cheese Serve immediately

16 Roasted Tomato and Arrugula Quiche tbsp Parsley chopped oz Liquid egg oz Cream each Dough, tarte fl ambee oz Crumbled goat cheese oz Roasted tomatoes oz Arrugula In stainless steel bowl combine eggs, cream, parsley and salt and pepper, mix well Set dough into 8 pan and press down till dough has a 1 height Place tomatoes, arrugula and goat cheese inside each crust and cover with egg mixture, mix lightly so ingredients are evenly distributed Bake for 25 minutes at 375, or until egg has set, let sit for 10 minutes Serve immediately

17 Salmon Mousse oz Cream cheese oz Smoked salmon each Lemon, juiced ½ tsp Cayenne pepper ¼ cup heavy cream ¼ cup Capers bunch Dill, fresh each Spinach fi llo cup Combine salmon, cream cheese, lemon juice, pepper and heavy cream and pulse in food processor until smooth, refrigerate Place mousse into pastry bag with star tip and press onto crackers Garnish each with caper and dill sprig Serve immediately As an alternate stuff cucumber cups or cherry tomatoes

18 Dressings & Sauces

19 Maple Vinaigrette ¼ cup Maple vinegar tsp Dijon mustard tsp Lemon juice ½ tsp Garlic, minced tsp Maple syrup tsp Shallots, chopped ½ cup Olive oil Combine all ingredients, except olive oil, in stainless steel bowl and mix well- Slowly incorporate olive oil mixing well with a whisk Refrigerate until served

20 Plum Vinaigrette tbsp Plum vinegar tsp Dijon mustard tsp Honey ½ cup Olive oil tbsp Shallots, chopped tsp Chives, chopped In stainless steel bowl combine vinegar, mustard, honey, shallots and chives Slowly incorporate olive oil, adjust seasoning with salt and pepper, refrigerate until service

21 Orange Vinaigrette each Oranges tbsp Shallots, chopped tsp Brown sugar tbsp Rice wine vinegar cup Canola oil tbsp Extra virgin olive oil ½ tbsp Boyajian Orange oil Zest orange and place into stainless steel bowl, squeeze juice from oranges and add to bowl Add shallots, brown sugar and rice wine vinegar and mix well Combine olive oil and canola oil and slowly incorporate in a steady stream while whisking Add Orange oil at the end, adjust seasoning and refrigerate until service

22 Wasabi Sesame Dressing tbsp Wasabi oil tsp Soy sauce tbsp Rice wine vinegar tsp Sesame oil tbsp Scallions, sliced thin ½ tsp Ginger, minced tbsp honey In stainless steel bowl combine soy sauce, vinegar, ginger and scallion Mix well and slowly incorporate oil with whisk Refrigerate until service

23 Blood Orange Sauce /2 cup Blood Orange puree cup Chef Macrina White Wine tbsp Orange zest cup Culinarte Chicken demi, prepared each Bay leaf tbsp Cracked black pepper ¼ cup Chef Macrina, Orange Liquor tbsp Butter In heavy sauce pan place orange juice and over a low fl ame simmer until reduced to a syrup consistency Add white wine, orange zest, bay leaf and cracked black pepper and simmer until reduced by ½ Add prepared Chicken demi and bring to a simmer. Continue simmering for 15 minutes, adjust seasoning, strain through fi ne hole strainer Finish with orange brandy and whole butter

24 Port Wine Sauce with Sun Dried Cherries tbsp Butter ½ cup Shallots, minced tbsp Cracked black pepper each Bay leaf oz Chef Macrina Seasoned Red Port Wine cup Sun Dried Cherries cup Culinarte Demi Glace oz Olive oil Heat heavy sauce pan and add olive oil, shallots, cracked black pepper, bay leaf and cook until shallots are lightly browned Add Port wine and reduce by ½ Add prepared demi glace and bring to a simmer Simmer for 10 minutes and add cherries, remove from fl ame. Adjust seasoning Finish sauce with butter and hold for service

25 Peppercorn Brandy Sauce ½ cup Olive oil ½ cup Shallots, minced ¼ cup Fresh thyme, chopped oz Green peppercorns, drained cups Chef Macrina Seasoned Brandy cups Demi glace, prepared cups Heavy cream ½ cup Italian parsley, chopped tbsp Butter In heavy sauce pan add olive oil, shallots, and peppercorns and sauté until shallots are lightly browned, Add brandy and reduce by ½. Be careful of fl ame! Add fresh thyme, and heavy cream, reduce by 1/3. Add prepared demi glace and bring to a simmer Adjust seasoning and add chopped parsley. Finish sauce with whole butter

26 Roasted Shallot and Wild Mushroom Madeira Sauce ½ cup Olive oil cup Shallots, lb Exotic Mushrooms cup Madeira Wine tbsp Dijon mustard tbsp Fresh thyme cups Culinarte Demi Glace ¼ cup Parsley, chopped tbsp Butter Coat shallots in oil and either cook on the char grill or in the oven until completely browned, set aside to cool and chop fi ne Heat heavy sauce pan and add olive oil and chopped shallots and cook until lightly browned Add mushrooms and continue cooking until heated throughout, add mustard and fresh thyme Add Madeira wine and reduce by ½. Add demi glace and bring sauce to a simmer. Simmer for 15 minutes, adjust seasoning Finish sauce with butter and garnish with chopped parsley

27 Beverages

28 La Fruitiére Fruit Purees 6041 Passion Fruit Puree lb Ginger Puree, sweetened /...38 oz Pomegranate Puree...30 oz Strawberry Puree lb Green Apple Puree lb Raspberry Puree lb Blackcurrant Puree lb Blackberry Puree lb Lychee Nut Puree lb Morello Cherry Puree lb Mango Puree lb Papaya Puree lb Blood Orange Puree lb Fig Puree lb Pear Puree lb Banana Puree lb

29 Peach Bellini 1 oz. White Peach, thawed 5 oz. Italian sparkling wine Add White Peach purée to a wine glass, or champagnefl ute. Gently add sparkling wine, pouring carefully to avoid foam-up. Stir gently to combine.

30 1 oz. premium tequila 1/2 oz. Grand Marnier 2 1/2 oz. Mango, thawed 1 1/2 oz. sweet & sour 1/4 wedge of lime Margarita salt Cup ice cubes Mango Margarita Prepare Margarita glass rim with lime and salt. Put ice into shaker, add tequila. Add remainder of ingredients. Shake vigorously and pour into prepared margarita glass. Garnish with lime wedge. * Blended Margarita - put all ingredients into blender and blend until smooth

31 Raspberry Daiquiri 8 oz. Red Raspberry, thawed 6 oz. rum 2 oz. granulated sugar 1 oz. lime juice 4 cups 4 cups ice cubes Fresh mint sprigs for garnish Place all ingredients in a blender; cover and process until slushy. Pour into four tall glasses; garnish with a mint sprig.

32 Lite Raspberry Milk Shake 6 oz. 1% or nonfat milk 8 oz. Red Raspberry, thawed 1 packet sugar substitute 1/2 tsp. lime juice 1/4 tsp. vanilla Pour 4 ounces of the milk into 4 sections of an ice cube tray. Freeze until fi rm. In a blender combine milk ice cubes, remaining milk, Red Raspberry purée, sugar substitute, lime juice, and vanilla. Cover and process until smooth. Serve immediately.

33 Blood Orange Margarita 4 oz. Blood Orange Concentrate, thawed 4 oz. simple syrup 8 oz. premium tequila 7 oz. triple sec 6 oz. sweet and sour mix Combine all ingredients in a pitcher. Pour 6 oz of mixture into shaker and shake well with ice for 20 seconds. Pour over ice and into margarita glass and garnish as desired.

34 Passionate Cosmo 1 1/8 oz. Absolute Mandarin Vodka 1 1/8 oz. Absolute Citron Vodka 1/2 oz. Triple Sec 1/2 oz. Cranberry Juice 1/4 oz. Passion Fruit, thawed Chill martini glass with ice and water. Combine all ingredients in a martini shaker with half a cup of ice. Shake vigorously for 15 seconds and strain into the chilled martini glass. Garnish martini by fl oating a small round slice of Clementine with a cherry on top in center of glass to balance out the tartness of the passion fruit.

35 Lady Daiquiri 1 cup crushed ice 1 oz. Absolut Mandarin Vodka 1 oz. Lychee, thawed 1 oz. White Peach, thawed Blend all ingredients in a blender then pour into a chilled glass. Garnish with an orange twist or candied orange zest.

36 Pomegranate Mai Tai 1/4 oz. Pomegranate, thawed 1 1/2 oz. light rum 1/2 oz. Amaretto 2 oz. pineapple juice Dash of lime juice Cubed & crushed ice as needed Orange slice and cherry to garnish Combine ingredients with ice in a cocktail shaker and shake vigorously. Strain into chilled collins glass half fi lled with.