brassdevil

Blog of the Professional Cook

New Menu Idea…recipes will be coming….

                                                SOUP & SALAD

 

PEKIN DUCK CONSOMME, BABY TURNIP, WHITE BEANS, CREMINI MUSHROOMS, FOIE GRAS RAVIOLI

 

ARTICHOKE BISQUE,P.E.I. MUSSELS, FENNEL, SAFFRON, FIRST PRESS OLIVE OIL

 

ROASTED CORN CHOWDER, GRILLED SHRIMP, OLD BAY PUREE, FRIED LEEKS, CILANTRO OIL

 

FRUITS AND NUTS, CRENSHAW AND CASABA MELON, HEIRLOOM TOMATOES, ARUGULA, PISTACHIO BUTTER, ZINFANDEL VINAIGRETTE

 

SWORDFISH-BELLY ESCABECHE, SPICY FENNEL-CUCUMBER SALAD, CAPERS, MESCLUN GREENS

 

ROASTED BEET SALAD,BELTANE FARM GOAT CHEESE QUENELLES, MICRO GREENS, WALNUTS, POMEGRANATE MOLASSES

 

FENNEL ENCRUSTED SEARED SCALLOPS, CARROT PISTOU, PURPLE MAJESTY POTATO PUREE, CRISP PARSNIPS, MESCLUN GREENS, AVOCADO-LEMON DRESSING

 

 

 

 

                                                 BISTRO & STARTERS

 

LITTLENECK CLAMS, SEARED PORC CONSERVA, SALTED BLACK BEANS, BOK CHOY CHIFFONADE, THAI BIRD CHILES, IBERICO HAM

 

COD BRANDADE BEIGNETS, TOMATO CONFIT, FRIED SAGE

 

SWEET POTATO AGNOLOTTI, SAGE CREAM, BROWN BUTTER, PROSCUITTO

 

CALAMARI “”LINGUINE”, SEARED SHRIMP, GARLIC, CITRUS BUERRE BLANC, CHILE OIL

 

DUCK CONFIT AND WHITE BEAN BRUSCHETTA, PICKLED BERMUDA ONION, WATERCRESS

 

PAN SEARED SCALLOPS,TRUFFLED RISOTTO, LEMON GARLIC SPINACH, SMOKED TOMATO COULIS

 

MAINE LOBSTER CRUDO, CORAL OIL, GARLIC, CAPERS, CHERRY TOMATOES, SHAVED FRESNO CHILE, HALEN MON SALT

 

SAUTEED SKATE, EGGPLANT CAVIAR, CITRUS VINIAGRETTE, WHITE BEAN SALAD, MICRO GREENS

 

SEARED SHRIMP TOSTADA, ROASTED PEPPER RAITA, AVOCADO ESSENCE, CILANTRO, MICRO GREENS, SALSA VERDE

 

 

                                                 PASTA

 

FRESH-FETTUCCINE, BRAISED VEAL SHANK RAGU, PETIT POIS, HERBED FRESH RICOTTA, TOMATO GREMOLATA

 

PORCINI AND PARMESAN LINGUINE, TOMATO CONFIT, KALE CHIFFONADE, GRILLED LEMON-BASIL CHICKEN, HERB SALAD

 

BUCATINIMARECHIARO, ATLANTIC COD, LITTLENECKS, SAN MARZANO TOMATOES, FAVA BEANS, BUTTERED CRUMBS, SHAVED PARMESAN

 

 

                                                 ENTRÉE PLATES

 

PAN SEARED ATLANTIC COD, COD CAKE, “CHOWDER SAUCE”, PARSLEY OIL

 

ANDALOUSE OF SOLE,CONFIT EGGPLANT, ROASTED TOMATO, ARROZ MARINERO, GAETA OLIVES, RED PEPPER REDUCTION

 

ROASTED STRIPED BASS,BABY FENNEL, SPANISH CHORIZO, GAETA OLIVES, SAFFRON POTATO QUENELLE, FRIED BASIL, CHORIZO OIL

 

BEEF FILET, WILD MUSHROOM POLENTA, CONFIT SHALLOTS, PARMESAN CRACKLING, CEPE OIL

 

BUTTER POACHED MAINE LOBSTER, CREAMY LOBSTER BROTH, MASCARPONE-ENRICHED ORZO, LOBSTER “CRACKERS”

 

SEARED MONKFISH FILETS, P.E.I. MUSSELS, FINGERLING POTATOES, MELTED BABY LEEKS, SPICED BLUE CRAB BROTH

 

ATLANTIC SALMON, POTATO PUREE, BRUSSEL SPROUTS, MICRO GREENS, HERBED BUERRE BLANC, BLACK PEPPER TUILES

 

FENNEL-CRUSTED HERITAGE PORK CHOPS, APPLE-FENNEL SALAD, POTATO PUREE, APPLE CIDER GASTRIQUE

 

SHELLFISH BOUILLABAISSE, SAFFRON-LOBSTER BROTH, LITTLENECK CLAMS, P.E.I. MUSSELS, SHRIMP, CALAMARI, FINGERLING POTATOES, BOUILLI BUTTER, AIOLI CROUTON

 

ROULADE OF PEKIN DUCK BREAST, CREAMED SWEET CORN, NAPA CABBAGE, WILD MUSHROOM RAGOUT, SAFFRON POTATO QUENELLE, FRIED SALSIFY, MELTED BABY LEEKS

 

DUO OF BEEF, ANGUS STRIP LOIN, ANGUS SHORT RIBS, POTATO PUREE, BABY CARROTS, MELTED BABY LEEKS, GARLIC CRUMBS, CABARNET JUS

 

 

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LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.  Plunge two lobsters(1 1/4 to 1 1/2 pound) headfirst into a large kettle of salted boiling water and cook, partially covered, over medium-high heat eight to ten minutes from time they enter water.  Transfer to an ice bath and let stand until completely cooled.  Return water to a boil and cook and cool two more lobsters.  Remove meat from claws, joints, and tails.  Reserve carcasses, shells and any roe for another use.  Coarsely chop meat.  Whisk together three tablespoons fresh lemon juice, a third cup of olive oil and a half teaspoon kosher salt in a large bowl.  Whisk in a third cup of sliced scallions, a quarter cup chopped celery, a quarter cup of celery leaves and a quarter cup chopped parsley.  Add lobster and toss, season with salt.  Melt six tablespoons unsalted butter with three minced garlic cloves in a small sauce pan over low heat, mashing garlic with the back of a spoon.  Heat two burner grill pan, brush insides of six top-split hot dog buns with garlic butter.  Grill, buttered side down, in grill pan until golden, about one minute.  Fill buns with lobster.

WoodRoastedSalmon

WOOD ROASTED SALMON WITH GINGER, MUSTARD, SOY AND BROWN SUGAR

WOOD ROASTED SALMON WITH GINGER, MUSTARD, SOY AND BROWN SUGAR

Salmon is the original partner for the plank.  It’s a pairing that dates back to the native people of the pacific northwest, who grilled salmon over open fires on planks of cedar and alder.  In choosing a plank to roast the salmon, pick only untreated cedar, alder, hickory or maple.  Prepare the plank by soaking it at least one hour in a bucket or cooler filled with water.  This adds moisture to the wood and prevents it from burning in the oven.  Preheat oven to three hundred and fifty degrees.  Place skin on, bones and scales removed salmon fillet (6 ounce) on a platter and score fillet surface into deep one-inch diamonds stopping short of the skin.  Combine one and a half tablespoons minced ginger, a quarter cup dry mustard, one tablespoon kosher salt, two tablespoons soy sauce,  a quarter cup brown sugar, and a half tablespoon ground black pepper, stir to form a paste.  Spread paste over salmon.  Place untreated, eight inch by twelve inch plank on baking tray and transfer to oven until lightly smoldering, about twenty minutes(for convienent service pretreat all planks up to three hours before cooking salmon).  Remove board and place salmon on top.  Return back into oven and bake until salmon is cooked throughout, glazed and lightly browned, about twenty minutes. Serve with sauteed asparagus and MUSTARD MASHED POTATOES: in a large kettle cover three pounds yukon gold potatoes with cold salted water by two inches and simmer until tender, thirty five to forty five minutes.  While potatoes are simmering, in a small saucepan heat one and half cups milk with six tablespoons butter over moderate heat until butter is melted.  Remove pan from heat and keep mild mixture warm, covered.  In a colander drain potatoes and cool just until they can be handled.  Peel potatoes, transferring to a large bowl.  Add three tablespoons whole-grain or coarse-grain mustard, season to taste with kosher salt and black pepper and three fourths hot milk mixture and with potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.

YELLOWFIN TUNA WELLINGTON WITH WILD MUSHROOMS, FLAT LEAF SPINACH, SHITAKE MUSHROOM AND RED WINE SAUCE

YELLOW FIN TUNA WELLINGTON WITH WILD MUSHROOMS, FLAT LEAF SPINACH, SHITAKE MUSHROOM AND RED WINE SAUCE

YELLOWFIN TUNA WELLINGTON WITH WILD MUSHROOMS, FLAT LEAF SPINACH, SHITAKE MUSHROOM AND RED WINE SAUCE

A classic beef wellington is usually prepared with beef tenderloin, wrapped in pate, and then baked in a puff pastry.  This dish uses yellowfin tuna instead of beef and a tasty combination of mushrooms and spinach instead of pate.  A healthier take on a classic favorite.  Heat a large saute pan over high heat. When pan is hot, add two tablespoons vegetable oil and toss in one pound of minced wild mushrooms.  Saute until most of the natural moisture has evaporated, then add three tablespoons minced shallots and one cup of white wine.  Cook until pan is almost dry.  Remove from heat and reserve.  Bring a large pot of salted water to a boil, and have an ice bath on stand-by.  Blanch forty large flat spinach leaves for ten seconds and then shock in ice bath.  Lay spinach on paper towels on a few large trays to dry.  Take a large piece (8 inch by 12 inch) of plastic wrap and lay it on counter.  Carefully start to place spinach on plastic wrap, one piece at a time, overlapping just a little.  When spinach rectangle is about six inches by eight inches, spread a nice layer of reserved mushroom mix over spinach to form a five-inch by seven-inch shape on top of spinach.  Season a five ounce fillet of yellow fin tuna with kosher salt and ground black pepper and add to one end of leaf spinach.  Gently start to roll the tuna with the spinach and mushrooms, using the plastic wrap as a guide.  Make a little tight package and let set for about ten minutes.  Follow same procedure for three more fillets.  Cut two large puff pastry sheets into four rectangular pieces, each measuring four inches by six inches and eight four-inch rounds.  Place tuna rolls on rectangular pieces of puff pastry and start to roll until tuna is covered by pastry.  Seal all ends with circular pieces of puff pastry and brush with egg wash.  Reserve.  Pre-heat oven to four hundred and twenty five degrees.  Brush a heavy coat of egg was all over puff pastry.  Place wellingtons on a baking sheet and cook to medium-rare, about twelve to fifteen minutes.  The puff pastry should have a nice golden, crispy finish.  Combine four cups red wine and one cup port in a large pot.  Reduce until a quarter cup is left.  Finish sauce with two tablespoons chilled, cubed unsalted butter and season with salt and pepper.  In a separate sauce pan, heat one tablespoon unsalted butter, add a half cup chopped spanish onions, one cup sliced shitake mushrooms and a teaspoon kosher salt.  Cook until onions are soft and mushrooms released juices.  Add two cups chicken stock and reduce to one cup.  Add a quarter cup heavy cream, reduce by half and strain into clean sauce pan.  Over low heat, add one teaspoon truffle oil and stir in three tablespoons chilled, cubed unsalted butter.  Remove wellingtons from oven and reserve to rest for five minutes.  Spoon some of each sauce on opposite sides of plate.  Slice wellingtons in half, and place one piece on each sauce.  Garnish with sauteed whole shitake mushrooms.

short

SYRAH-BRAISED SHORT RIBS AND PRIME FILET WITH ARTISANAL BLUE CHEESE FONDUE

SYRAH-BRAISED SHORT RIBS AND PRIME FILET WITH ARTISANAL BLUE CHEESE FONDUE

SYRAH-BRAISED SHORT RIBS AND PRIME FILET WITH ARTISANAL BLUE CHEESE FONDUE

There’s something about the way braised short ribs are marbled with just the right amount of fat and full of unctuous, meaty flavor, that pairs perfectly with filet mignon, which is extremely tender but lacks the flavor of beef with the bone attached.  Preheat oven to two hundred and seventy five degrees.  In a large saucepan over high heat, heat two tablespoons olive oil.  Season twelve deboned beef short ribs with kosher salt and ground black pepper and sear until golden brown on all sides.  Add four ounces of chopped bacon halfway through the browning process and render.  Remove ribs from pan and reserve.  Add two chopped spanish onions, one chopped carrot, two ribs of chopped celery to the pan and cook until the onions turn translucent.  Add two quarts of strong beef stock, one bottle of syrah wine, two bay leaves, a half tablespoon thyme, and a quarter cup chopped parsley and reduce by half.  Season with salt and pepper to taste.  Add ribs back to saucepan, cover and place in oven.  Cook for four hours.  Remove from oven and transfer ribs to plate.  Strain sauce into a saucepan, and reduce to a heavy syrup consistency.  Add ribs back to sauce and reserve, warm.  In a medium saucepan, melt four ounces of unsalted butter.  Add five and half cups of flour to make a blond roux and cook for about one to two minutes, stirring constantly.  Add one quart of cold milk and whisk until the sauce reaches a fondue-bechamel consistency.  Fold in three cups of crumbled blue cheese and three cups of aged white cheddar.  Season with salt and pepper to taste, reserve.  Heat a large kettle or fryolator to three hundred and seventy five degrees, and cook one pound of frozen french fries for five minutes or until golden.  Remove and drain on paper towels.  In a bowl, toss the fries with one cup of parmesan cheese, two tablespoons of chopped chives and two tablespoons of truffle oil to coat. Reserve.  Season six (4 ounce) beef tenderloin medallions with kosher salt and ground black pepper and grill to desired doneness.  Reserve.  To plate, place the fries on top portion of plate, the tenderloin and braised short ribs next to fries, top the short ribs with some of the reserved sauce.  Serve the blue cheese sauce in ramekins on the plate for dipping.

 

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BRAISED LAMB SHANKS WITH CRUSHED HERB POTATOES

BRAISED LAMB SHANKS WITH CRUSHED HERB POTATOES