Culinary Delights

The Dish: Black Paella
The Chef: Chef Victor Franco of Deja Blue

Ingredients:
(serves 4-6)

• 3 large garlic cloves, peeled and sliced
• 40 each mussels
• 24 oz calamari
• 20 each jumbo shrimp
• 2 cups black rice
• 5 cups vegetable stock water
• 1 bunch of asparagus, cut into 1 inch pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup green beans, sliced
• 1 cup asparagus, sliced
• 1 yellow onion, finely diced
• 2 pinches saffron threads
• 1 lemon, cut into wedges
• Juice from 1 lemon
• Zest from 1 lemon
• Salt and pepper to taste

Method:

1. Rinse the rice thoroughly under cold water to clean. Reserve on side.
2. In a large paella pan (or frying pan), add garlic, onion, peppers and saffron. Let sweat for two minutes on medium heat.
3. Add the rice and stock and bring to a boil.
4. Cover with foil and bake for 20 minutes in a preheated 350 degree oven.
5. Remove foil and stir in the asparagus, green beans, lemon juice and zest.
6. Neatly place the seafood on top of the rice mixture and bake uncovered until the mussels open (about 15 minutes). Discard any unopened mussels.
7. Remove from oven. Garnish with parsley and sliced lemon wedges to serve.

The Dish: Beet Salad
The Chef: Executive Chef Joel Vazquez of Arc Culinary

Ingredients:
(serves 2-4, depending on beet size)

• 5 each golden beets
• 5 each red beets
• 1 cup ricotta cheese
• ¼ lb prosciutto
• 3 each oranges
• Cilantro micro greens, for garnish
• 2 cups red wine vinegar
• 2 cups apple cider vinegar
• 4 cups brown sugar
• 1 cup avocado
• 2 each lime
• 1 each watermelon radish

Method:

1. Dice the beets into large sizes. Place them separately (red in one tray and golden in another tray) into a baking tray and put them in the oven at 350 degrees for 15 minutes or until they are done.
2. In separate pans, combine the red wine vinegar and two cups of brown sugar for the red beets. In the other pan, combine the apple cider vinegar and two cups of brown sugar; let them reduce at medium/high temperature until the mixture is a little thick (like caramel). At that point, add the beets and let them cook for about five more minutes. Then put the beets into mixing bowls (separately) and cover them with the liquid. Let them sit overnight in the refrigerator.
3. Slice the prosciutto and toast it in the oven for about 10 minutes. Cool. Once it’s toasted and cold, crush it into little pieces.
4. Mix the ricotta cheese with ¼ cup of the orange juice and the zest of one orange. Let it set in the refrigerator.
5. Puree the avocado and mix it with the juice of two limes and add salt to taste (remember the prosciutto is a little salty).
6. Slice the watermelon radish and put the slices in an ice bath so they can be crunchy.
7. Garnish with the micro cilantro.

The Dish: Firecracker Catfish With Fresh Corn Relish
The Chef: Chef Jason Smith

Ingredients:
(serves 4)

• 2⁄3 cup all-purpose flour
• 2⁄3 cup yellow cornmeal
• 2 tsp salt
• 1⁄2 tsp ground black pepper
• 3⁄4 tsp cayenne pepper
• 1⁄2 tsp lemon pepper seasoning
• 1⁄2 cup buttermilk
• 1 egg
• 1 tbsp hot sauce
• 1 tbsp Old Bay Seasoning
• 4 large catfish fillets
• Veggie oil for frying
• Fresh Corn Relish
• 6 ears fresh corn, kernels cut off
• 1⁄2 bunch green onions, sliced
• 1 pint mixed cherry tomatoes, cut in half
• 1⁄4 cup fresh dill, chopped
• Juice of 2 limes
• 1⁄4 cup olive oil
• 1 tbsp honey
• ITEM
• 2 tsp wholegrain mustard
• 1 tsp garlic powder
• Salt and ground black pepper to taste
• Firecracker Sauce
• 1 cup mayo
• 2 tbsp hot sauce
• 1 tsp chili powder
• 1⁄2 tsp ground white pepper

Method:

1. In a zip-top bag, shake flour, cornmeal, salt, pepper, cayenne and lemon pepper until combined.
2. In a mixing bowl, whisk together buttermilk, egg, hot sauce and Old Bay Seasoning.
3. Place the catfish in a zip-top bag and add the buttermilk mixture. Seal and put in the fridge for two hours.
4. Drop one fish fillet into the cornmeal breading and shake bag lightly to liberally coat. Place coated fish on a baking sheet. Repeat with remaining fillets.
5. While coating sets, pour three inches of oil into a Dutch oven and heat over medium-high heat.
6. Fry fish until golden brown on one side, then flip and cook until other side is golden brown; this takes about four minutes per side. Transfer to a paper towel-lined platter to drain.
7. While the fish is frying, make the relish. In a bowl, toss the corn, onions, tomatoes and dill to combine.
8. In a jar with a lid, shake the lime juice, oil, honey, mustard and spices until combined. Pour over corn mixture and toss.
9. Place the firecracker sauce ingredients in a bowl and whisk together. Pour into a zip-top bag and lay in the fridge until ready to serve.
10. Once all the fish is fried, spread the corn relish on a serving platter and lay the fish on top. Make a small cut in the corner of the zip-top bag that the sauce is in and drizzle the sauce over the fish.

The Dish: Signature Lobster Caprese
The Chef: Chef Christos Bisiotis

Ingredients:
(serves 2-4, depending on beet size)

• 10 oz lobster tail
• 4 oz heirloom cherry tomatoes, sliced
• 8 cloves peeled garlic
• 6 each mini mozzarella balls in brine
• 8 oz basil leaves
• 1 cup extra virgin olive oil
• 1 cup blended oil
• 4 tbsp kosher salt
• Pinch of sea salt
• 1 tsp lemon zest

Method:

1. Bring your oven to 350 degrees and add your garlic with half a cup of blended oil in a small pan. Cover using aluminum foil and leave it for an hour. When completed, that is called garlic confit (cooked in fat). Tip: Reserve the oil for future usage. When ready, remove from the oven and let it rest for at least 30 minutes.
2. In a medium pot, bring water to boil and blanche your basil leaves. Leave them in for no more than 10 seconds. Remove them and place them into an ice bath. When completely chilled, remove them from the water and squeeze them very well to get the water out. Then, place them into a blender with half a cup of blended oil and half a cup of olive oil. Let it run for one minute, then pass it through a cheesecloth. That is your basil oil.
3. In a medium pot, bring water to boil and add salt. Put in your lobster tail and cook for seven minutes. Then, remove and place it into an ice bath. When completely chilled, remove the shell, cutting lengthwise with scissors. Slice the lobster tail in five chunky pieces.
4. In a mixing bowl, add your sliced heirloom cherry tomatoes, mozzarella balls, lobster and garlic confit. Add the sea salt, some extra virgin olive oil, lemon zest and mix with a spoon.
5. Plate to your liking. Recommended in a beautiful circle. To finish it up, drizzle at the end with your house-made basil oil.

The Dish: Lemon Tea Breads
The Chef: Chef Christian Velez of Arc Culinary

Ingredients:

• 1 cup cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• ½ cup butter, melted
• 1 egg
• 1 yolk
• ¾ cup milk
• 1 tsp lemon oil
• 1 tsp vanilla

Method:

1. Sift all dry ingredients.
2. Add eggs, milk and butter.
3. Mix until well incorporated.
4. Finish with lemon oil and vanilla.
5. Portion into small loafs and bake at 350 degrees for 12 minutes until golden brown.
6. Garnish with lemon zest and powdered sugar.