Appetizers, Entrées & Side Dishes

Transcription

1 Appetizers, Entrées & Side Dishes

2 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

3 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

4 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

5 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

6 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

7 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

8 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.

9 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

10 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

11 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

12 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

13 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

14 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

15 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

16 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