Ceviche Classico
The Restaurant: Casa Sensei
Ingredients
- 4 oz raw shrimp, peeled and deveined
- 1 oz conch, thin sliced
- 2 tbsp cilantro, chopped
- 3 tbsp red onion, minced
- 4 oz lime juice
- 1 sliced starfruit (need half per recipe)
- 1 oz popcorn for garnish
- Salt and pepper
Method
In a small bowl, combine shrimp, conch, cilantro, onion and lime juice and mix well. Salt and pepper to taste. Garnish with starfruit and popcorn. Serve chilled.
Mushroom Bolognese
The Kitchen: Conrad Fort Lauderdale Beach
Ingredients
- 1 cup mushrooms, finely chopped
- 4 oz small onions, celery and carrots, diced
- 4 whole garlic cloves
- 3 oz tomato paste
- ½ cup red wine
- 2 cups stock or water, to be used gradually
- Herb bouquet – thyme, oregano, bay leaf, basil
- 5 cups (dry) gnocchi sardi or preferred pasta
- Parmesan cheese, upland cress/preferred green, and extra virgin olive oil for garnish
- Salt and pepper to taste
Method
Fill a medium stockpot with salted water and set it to boil, which will be used later for the pasta. Heat up the extra virgin olive oil in a pan. Once hot, add the finely diced vegetables and sauté until translucent. Add mushrooms and cook until they start to dry. Cover the vegetable/mushroom mixture with the tomato paste and let it caramelize. Once the tomato paste has dried, add the wine and let it reduce by about 80 percent. Add stock or water, herb bouquet, and bring heat down to a simmer. Once the sauce thickens, add pasta to the water in step one. Put a touch of olive oil in a small/medium sauté pan and add the blanched (al dente) pasta. Heat up the pasta (with precaution due to the water and oil mixing) and add one spoonful of the mushroom Bolognese at a time until the pasta and sauce come together. Season with salt and pepper according to taste. Plate the dish. Garnish with shaved Parmesan, and pluck upland cress or arugula leaves to scatter on top. Finish it off with a drizzle of olive oil.
Filet, Roasted Bone Marrow Béarnaise with Lobster and Smoked Corn Cheddar Grits
The Restaurant: The Capital Grille
Ingredients
Lobster
- 8 cups lobster stock
- ½ tsp salt
- 2 bay leaves
- 1 ½ to 2 lbs lobster meat
Sauce
- ¾ cup and 2 tbsp dry white wine
- ¾ cup white wine vinegar
- 3 shallots, peeled and thinly sliced
- 1 piece bone marrow
- 4 sprigs tarragon
- 2 egg yolks
- Kosher salt
- Freshly ground black pepper
- 1 tbsp tarragon, freshly chopped
Steaks
- 2 (8 oz) filets
- 4 tbsp peanut oil
- Kosher salt and freshly ground black pepper
- 4 tbsp butter
- 3 sprigs thyme
- 3 spring rosemary
Grits
- ¼ cup butter
- 2 cloves garlic, chopped
- 1 small bunch scallions or chives, chopped
- 2 cups corn grits
- 2 cups corn grits
- 4 to 6 slices bacon, chopped
- 1 large onion, finely chopped
- 1 lb mushrooms, cleaned and quartered
- 2 cloves of garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 (8 oz) jar sun-dried tomatoes, chopped
- 2 tbsp parsley leaves, chopped
- 1 cup white wine
- Salt and freshly ground black pepper
- ½ cup Parmigiano-Reggiano, grated
- 6 sprigs parsley for garnish
- 6 lemon wedges
- 2 oz butter
Method
In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster, as it will become tough. Remove lobster with slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid.
Grits
Melt the butter in a saucepan and add garlic and scallions, cooking them until they become tender. Stir in grits and toast lightly in the pan. Add the cooking liquid from the lobster and simmer about 20 minutes, until grits are fluffy. While the grits are cooking, cook the bacon in a large skillet, until crispy and golden brown, then remove to paper towel to drain. Pour off most of the fat from the pan. To the same pan, add mushrooms, onion, garlic, thyme, tomatoes and parsley. Cook for 2 to 3 minutes, and then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking. To finish, gently fold lobster and butter and Parmigiano-Reggiano into the grits. Season with salt and pepper as needed. Transfer lobster grits to serving dish, and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.
Steaks & Sauce
Start the sauce by combining the wine, shallots, vinegar, bone marrow and tarragon sprigs in saucepan. Bring to a boil over high heat and reduce until only 2–3 tablespoons of liquid remain, about 15 minutes. Press the reduction through a fine sieve into a bowl and set aside. Heat oven to 200 degrees. Divide the oil between two large skillets and heat over medium. Salt and pepper the steaks and add to the pan. Cook the steaks until the first side is nicely browned, 5 to 7 minutes. Turn the steaks and add the butter, thyme, rosemary and marrow bones. Cook, basting the steaks with the herb butter and turning the marrow bones so they color on all sides, 5 to 7 minutes for medium rare. Transfer the steaks to a platter, and the bones to the oven. Pour the juices over the steaks, and let rest for 10 minutes. Cook the bones just until heated through, about 10 minutes. While the bones cook, whisk egg yolks in medium bowl until they firm and have some body. Set the bowl in a pot with water that is about to simmer. Add the reduction to the yolks and beat with a wooden spoon until the mixture thickens enough that the spoon leaves a trail.
Strawberry Goat Cheese Tart with Walnut Crust and Balsamic Drizzle
The Restaurant: The Capital Grille
Ingredients
- 1 ½ cups toasted walnuts
- 1 cup (7–8) graham crackers, crushed
- 4 tbsp melted, unsalted butter, plus more for greasing pan
- ½ tsp ground cinnamon
- 1 cup and 2 tbsp granulated sugar, divided
- Kosher salt
- ½ cup heavy cream
- ¾ cup cream cheese, softened
- ¾ cup sour cream
- ¾ cup crumbled goat cheese, room temperature
- 1 tbsp lime juice
- 6 strawberries, sliced
Balsamic drizzle
- 2 cups balsamic vinegar
- ½ cup brown sugar
Method
Lightly grease a 10-inch springform pan with butter. In a food processor, combine the walnuts, graham crackers, melted butter, cinnamon, 2 tbsp sugar and salt, and pulse until the mixture is sandy in texture and just beginning to form clumps. This should take about 30 seconds to 1 minute. Pour the crumbs into the springform pan and press evenly over the bottom, using a measuring cup to evenly pack the crust. Let it rest in the refrigerator while you prepare the filling. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream to still peaks. Transfer the whipped cream to a bowl and set aside. Replace the mixer bowl to the electric mixer (no need to wash), and beat together the cream cheese, goat cheese, sour cream and 1 cup sugar for 2 to 3 minutes until creamy and smooth. Add the lime juice and pinch of salt and mix. Fold in the whipped cream with a rubber spatula until just combined, and then transfer into the prepared crust. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm. Garnish the top of the cake with sliced strawberries and balsamic. Slice and serve. The cheesecake will keep refrigerated for up to 4 days.
Balsamic drizzle
Mix vinegar and brown sugar in sauce pan over medium heat; stir constantly until sugar is dissolved. Boil, reduce heat to low. Simmer until glaze is reduced by half, approximately 20 minutes. Let cool, hold at room temperature.
