Recipes
Guest Contributor - Chef Sam Tadros, Figs Grille
Tuna Ceviche
Marinated Grilled Chicken Kabobs
Over Rice with Grilled Vegetables
Crème Brule with Fresh Raspberries
Tuna Ceviche
Serves 4
12 oz. Sushi grade Tuna – diced into cubes
2 fresh figs quartered (if using dried figs soak in rum, sugar and water for 12 hours)
Pistachio nuts – roasted
1 thinly sliced small red onion
2 teaspoons of salt
1 teaspoons of black pepper
8 teaspoons of lemon juice
4 teaspoons of red wine vinegar
2 teaspoons of chopped cilantro
2 teaspoons of chopped parsley
1/4 cup extra virgin olive oil
Combine all ingredients and marinate in refrigerator for one hour. Serve over arugula.
Marinated Grilled Chicken Kabobs
Serves 4
8 chicken breasts cut into cubes
2 teaspoons of salt
1 teaspoons of black pepper
Pinch of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
4 tablespoons of lemon juice
½ cup of low fat yogurt
Mix together all ingredients. Refrigerate for at least 12 hours. Place on soaked wooden skewer. Grill each side four to five minutes. Serve over rice and grilled vegetables.
Crème Brule with Fresh Raspberries
Serves 6
24 ounces of heavy cream
½ teaspoon of vanilla
¼ cup of sugar
8 egg yokes gently broken with fork
Brown sugar for topping
Preheat oven to 350 degree. On stove top, heat cream, vanilla and sugar until boil. Whisk mixture slowly into egg yoke. Pour into a small stainless steel bowl cover with aluminum foil and place small bowl into a larger bowl with 1 inch of water on bottom. Bake in oven for one hour (until firm). Cool in refrigerator. When ready to serve, scoop individual portions into ramekins, cover top with brown sugar and caramelize with culinary torch. Garnish with raspberries and serve.
Guest Contributor - Chef Andrew Hunter, Bay House
Momma’s Seven Layer Salad
Roasted Chicken with Cornbread Gnocchi,
Wilted Greens and Cranberry Gastrique
Gooey Butter Cake
Mommas seven layer salad
Serves 4
My mom (and lots of other peoples) makes a version of this salad every Christmas. There would be a family revolt if she didn’t. She uses iceberg lettuce and a dressing made with Helman’s mayo. I love the salad she makes so much I wanted to come up with a fancified version for the restaurant. I didn’t change much. I just use some fancier ingredients, and make my own dressing.
2 heads bibb lettuce
4 strips thick cut bacon (cooked and crumbled)
4 tbsp diced onion
4 tbsp diced red pepper
4 tbsp blanched English peas
3 ounces grated white cheddar
6 tbsp boiled dressing (see below)
salt and pepper to taste
Spoon the boiled dressing onto 4 plates, and spread evenly into a circle. Chiffonade the lettuce into thin strips. Lightly season the lettuce with salt and pepper. Place the lettuce on top of the boiled dressing. Top the lettuce with the white cheddar, then peas, then onion, pepper, and bacon.
Boiled dressing
1 cup cider vinegar
3 each egg yolks
2 tsp sugar
1 tbsp Dijon mustard
2 tbsp flour
pinch cayenne
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1/3 cup cream
Bring the cider vinegar to boil in a small sauce pan. Combine the Dijon, flour, sugar, and cayenne and mix well. Add the egg yolks and mix well. Temper the hot vinegar into the egg yolk mixture. Return the vinegar mix to the sauce pan and place over low heat. Cook, stirring constantly, until the dressing begins to thicken. Bring to a low simmer. Add the cream, and remove from heat. Add the butter and stir until, melted. Season to taste with salt and pepper. Pour into a container and refrigerate.
Roasted Chicken
For this recipe at the restaurant we use a boneless half chicken per person, but you could easily roast a whole chicken and serve it with the same sides, or use a cut up chicken and get a few more portions.
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2 each whole chickens, boned and split in half ( about a 2 ½ pound bird)
2 each whole chickens, boned and split in half ( about a 2 ½ pound bird)-3 Tbsp oil
3 Tbsp oil-Salt and pepper to taste
Salt and pepper to taste-3 tbsp Butter
3 tbsp Butter -2 cups cornbread gnocchi, blanched and chilled (recipe to follow)
2 cups cornbread gnocchi, blanched and chilled (recipe to follow)-2 cups washed spinach or other quick cooking green
2 cups washed spinach or other quick cooking green-½ cup cranberry gastrique (recipe to follow)
½ cup cranberry gastrique (recipe to follow)Preheat oven to 400 degrees. Season the chickens on both sides with salt and white pepper. Heat the oil in two separate sauté pans, until almost the oil begins to ripple. Carefully add the chicken, skin side down to the pans. 2 halves in each pan. Cook on medium high heat until the skin becomes a golden brown and begins to crisp up. Turn the chickens and place the pans in the oven. It should take about 7 to 12 minutes in the oven to finish the chickens. You can baste them with some additional butter if you would like.
While the chicken is cooking melt the butter in another large sauté pan. When the butter just begins to brown add the cornbread gnocchi. Sauté the dumplings on each side until they get a nice golden brown color. Add the spinach to the gnocchi and cook until just wilted. Check your seasoning, and then divide the gnocchi-spinach mixture among 4 plates. Place a half chicken on top of each plate of gnocchi, and spoon the cranberry gastrique around the outside of each plate. Serve hot.
Cornbread Gnocchi
-4 cups Yankee cornbread, crumbled (crusts removed)
4 cups Yankee cornbread, crumbled (crusts removed)-1 ½ cup ricotta cheese
1 ½ cup ricotta cheese-4 each eggs
4 each eggs-¼ cup parmesan, grated
¼ cup parmesan, grated-3 tbsp chopped chives
3 tbsp chopped chives-2 tbsp roasted garlic puree
2 tbsp roasted garlic puree-Salt and pepper
Salt and pepper-2 to 3 cups flour
2 to 3 cups flour-Additional Flour for dusting
Additional Flour for dustingCombine all the ingredients except the flour in a mixing bowl, and mix well. Add 2 cups of flour and cut in using a pastry cutter or a fork. Add more flour if necessary to make the dough workable. The less flour you add the lighter and better the gnocchi will be. Separate the dough into 4 pieces. Lightly dust your work surface with flour and roll out each portion of dough into a long cylinder about the width of a cigar. Dust with more flour as needed. Cut the pasta into ½ inch pieces, and place a small dent in the center of each piece. Repeat until done. Place the gnocchi on a well floured sheet pan, and freeze until set. For service these will need to be blanched in well seasoned water, and chilled. They will keep for a week in the freezer, but only a day or two once blanched.
Cranberry Gastrique
-1 cup sugar
1 cup sugar-½ cup water
½ cup water-1 # cranberries, fresh
1 # cranberries, fresh-½ cup red wine vinegar
½ cup red wine vinegarCombine the sugar and water in a saucepan, and bring to a boil. Boil for 1 minute, then add the cranberries. Return to a simmer and cook for about 10 minutes. Remove from heat and puree in the blender. BE VERY CAREFUL when putting hot liquids into a blender. Make sure to cover the blender with a towel, and that you pulse the blender. Add the vinegar to the puree. Check seasoning. Label, date, refrigerate.
Yankee Cornbread
1 1/2 cups corn meal
2 cups flour
2/3 cup sugar
1 tbsp salt
1 tbsp baking powder
1 tsp baking soda
3 each eggs
1/4 pound butter, melted
1 1/2 cup buttermilk
1/2 cup cream
Combine all the dry ingredients. Combine all the wet ingredients. Combine wet and dy. Bake at 375 until done about 20 minutes.
This is another recipe developed from something my mother makes. Her recipe uses cake mix and a whole box of powdered sugar. Mine is just a bit fancier, but I still like her’s better. At the restaurant we top it with soft whipped cream and whatever fresh berries we can get.
Gooey Butter Cake
Yield 10 cakes
Crust
-3 ½ cups flour
3 ½ cups flour-1 tbsp sea salt
1 tbsp sea salt -3 each eggs
3 each eggs-1 each egg yolk
1 each egg yolk-2 cups sugar
2 cups sugar-10 ounces butter, chilled and cubed
10 ounces butter, chilled and cubedAdd the flour and salt to the work bowl of a stand mixer, and combine. Add the eggs, yolk, and sugar and continue mixing. Add the butter and mix until just combined. Divide the dough into 10 equal portions and press into 10 greased individual tart pans. Make sure to leave a well in the center and to go a little thicker around the edges.
Filling
-8 ounces cream cheese
8 ounces cream cheese-4 tbsp lemon juice
4 tbsp lemon juice-4 ounces butter, melted and browned
4 ounces butter, melted and browned-2 eggs
2 eggs-2 tbsp corn muffin mix
2 tbsp corn muffin mix-3 cups powdered sugar
3 cups powdered sugarAdd the cream cheese to the work bowl of a stand mixer, and whip until fluffy. Add the lemon juice, butter, eggs, and corn muffin mix and mix well. Add the powdered sugar and continue to mix.
Spoon about 4 tbsp of the filling into the well in the crust and bake at 350 for about 12 minutes or until the center is set and the crust is golden brown. Turn out of the tart pans while still warm. This can be a little difficult, so be patient.
