Great Taste Magazine

Foie gras doughnut, $15, comes from Flavor in Del Mar in Del Mar, by Chef Brian Redzikowski.

Doughnut

216 g Bread Flour

8 g Salt

15 g Sugar

2 Egg Yolks

32 g Water Read more »

Anatra Due Volte – Duo of duck

Seared breast and confit leg with new potatoes, blood oranges, celery heart, spring garlic puree and reduction sauce

As part of our philosophy at Michael’s on Naples we use whole beast where ever it is possible. Freshness, shortening the distribution and shelf time before it get to us is important – Chef David Coleman.

1 Whole duck – 5 lbs

Separate breasts from duck leaving all skin and fat around breast intact.

Remove legs from duck at joint, leaving in bones, skin and fat on the leg.

Breast (for 2)

2 T           Dark balsamic vinegar

Salt and pepper

Marinate breast in balsamic overnight. Season and place breast skin side down in a medium hot pan and render down about 10 minutes, flip and sear another 2 minutes.  Remove and rest for 8-10 minutes.

Duck Confit recipe

1 oz Salt

6 Cloves

2 Crushed Bay Leaf

2 Duck Leg

1 Pint Melted Duck Fat

Place duck legs in non-reactive food grade container. Coat duck legs completely with salt, bay leaf and clove. Cover with plastic hold in refrigerator up to 24 hours. Remove, rinse thoroughly, towel dry and place in cooking vessel just large enough to hold legs without stacking. Pour melted fat over legs. Cover vessel with foil or lid, place in oven preheated to 225 degrees. Cook for 3-4 hours or until the bone is loose enough to pull away from leg. Allow them to cool completely before removing or the legs will fall apart. Refrigerate in fat until needed.

Confit leg (for 2)

2              Bay leaves

4              Cloves

1 T           Salt

1 Pint         Rendered duck fat

Coat duck legs in salt, crushed bay leaves, and clove; cover and refrigerate 1 day. Remove, rinse well, and dry with a clean towel. Place legs and rendered fat into cooking vessel small enough to cover legs completely with fat. Place in oven at 200 degrees for 6 hours. Remove from oven and allow to cool in fat at room temperature. Refrigerate in fat at least one more day, or up to a month. Remove from refrigerator 2-3 hours before using; remove from fat wiping away excess fat and any gelatin attached to leg. (Gelatin tends to hold the excess salt and can over salt your dish) In a very hot pan place duck legs skin side down with 1/2 tablespoon of duck fat. Place into oven preheated to 450 degrees for about 7 minutes.

Reduction sauce

1              Duck – (legs and breasts removed and reserved)

1              Onion – quartered, skin removed

1              Carrot – peeled and quartered

2              Ribs Celery – cut in half

2              Cloves Garlic

1 T           Tomato paste

2 C          Sweet white wine

Juice and zest of 2 oranges

Remove remaining bones and meat, remove all skin and fat from bones. Place bones in a roasting pan in oven at 450 degrees for about 30 minutes until brown. In last 20 minutes of browning add all other ingredients to roasting pan except wine. When finished place all into a small pot and drain the braising pan of any excess fat. Add wine, place pan on to a burner set on high. When wine begins to boil use a wooden spoon to scrape the fond from the braising pan as the wine reduces. Reduce to a quarter of a cup. Pour remaining wine and scrapings into the reserved pot and cover all with water. Bring to a simmer and allow stock to stay at this stage 3-4 hours. Remove, strain through a chinoise into another small pot. Add the juice of 2 oranges, 2 sprig of thyme, and reduce to about 1/2 cup. Add salt and orange zest to taste.

Green garlic puree

3              Green garlic – stem and clove attached

1 1/2 C   Milk

Salt – to taste

Tiny amount cayenne and lime

Separate green from the white and discard any brown parts of the garlic. Chop the white garlic parts into small pieces and allow to simmer in milk for about 45 minutes or until soft, being careful not to over reduce; cool. Chop the green tops into a medium dice and place into boiling water for no more than 2 minutes, remove and place into ice water immediately; drain when cool removing all excess water. Combine greens, half of milk and garlic whites in blender and puree. Add remaining milk gradually as needed. (Note: you cannot remove milk after you have begin puree, consistency of your puree is dependent on this). Pass mixture through a tamis and season to taste with salt, cayenne and lime.

Akat de Codillos or Achiote-marinated pork shanks in banana leaves are seasoned with achiote or annatto seed, a typical ingredient in the Yucatan in this recipe.

LOS ANGELES, February, 2011—Akat de Codillos is similar to conchinita pibil and popular with families because it is so economical, according to author Cetina. He warns in the cookbook, Sabores Yucatecos, not to overcook or it can become dry. The achiote seeds add color and earthy flavor to this dish. A recipe is included or recado rojo can be purchased online or in markets that cater to Hispanics. Read more »

Braised Pork Shank with Dijon spaetzle and Olive tapenade by Chef Greg Daniels, Haven Gastropub
(Serves 4-6)

Braised Pork Shank

4-6 Berkshire pork shanks
3 Yellow onions (rough chop)
3 Carrots (rough chop)
6 Celery stalks (rough chop)
1 Bottle of red wine
1/2 Bottle of port
16 oz Tomato juice
Chicken stock (as needed)
Sachet (thyme sprigs, peppercorn, parsley stem, bay leaves in cheese cloth) Read more »

Serving Size: 15 Servings

BBQ Sauce
1/2 C    Soy Sauce
2 T        Peanut Oil
1/2 t      Toasted Sesame Oil
1/2 C    Molasses
1 T        Fresh Ginger
2 T        Fresh Garlic
1           Serrano Pepper (Whole) Read more »

Serving Size: 10 Servings

Pan-Roasted Half Jidori Chicken - Pelican Hill

Serves: 2

1 tbsp extra-virgin olive oil (for cherry sauce)

2 tbsp extra-virgin olive oil (for chicken)

1/2 cup small onion, chopped

1 tbsp shallots, finely chopped

1 tsp tomato paste

1/2 tsp black pepper

1/2 tsp ground cumin

3/4 tsp salt

1/4 tsp dried hot red pepper, coarsely chopped

1 plum tomato, coarsely chopped

1/4  cup dry red wine

2 tbsp sugar

1/2 tsp Dijion mustard

1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)

1/2 Jidori chicken (or free-range organic chicken)

8 oz Bloomsdale spinach

3 plums, pitted

1/2 cup cioppolini onions (or pearl onions)

3 tbsp hazelnuts, toasted and crushed

3 garlic cloves, crushed 

2 tbsp cider vinegar

Procedure:

Heat 1 tablespoon of olive oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook 1/2 cup of chopped small onion, 3 crushed garlic cloves and shallots, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes and 1/4 tablespoon salt to saucepan and stir for 30 seconds. Add bell pepper and chopped tomato and cook, stirring occasionally until softened, about 5 minutes. Stir in wine, cider vinegar and sugar simmer 1 minute. Stir in mustard, 1 1/4 cup cherries and remaining 1/2 teaspoon salt and simmer 1 minute. Puree mixture in a blender until very smooth , about 1 minute (use cation when blending hot liquids – allow liquid to cool down for 3 minutes). Force mixture through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing chicken.

Put oven rack in middle position and preheat oven to 450 degrees F. In a saute pan on medium heat, heat 2 tablespoon of olive oil. Season Jidori chicken into roasting pan. While chicken is roasting, using the same saute pan, saute the 3 pitted plums and 1/2 cup cioppolini onions until caramelized. Then add spinach and saute until wilted of 160 degrees F, let rest. transfer vegetables to a place, present chicken on top. Glaze the chicken with sauce and drizzle. around the plate, garnish with hazelnuts. Serve immediately.

By: Ashley Nicole

Lemon-Garlic Chicken Taco with Mezcal Recipe from Amor y Tacos by Deborah M. Schneider 

We tend to believe that marinades impart flavor, but in truth most contribute only moisture and salt, while the fresh tastes of herbs and citrus are lost in the cooking process.

Solution: Toss the cooked meat with all those great flavors after it’s cooked.

Makes 12 small tacos.

2 Large chicken thighs – boned but skin on

1 t Olive oil

½ t Kosher salt

1 Large clove garlic – peeled and finely minced

1 Small serrano chile – minced

2T Chopped cilantro

½ Lemon

½ Lime

1 t Mmezcal or blanco tequila

¼ t Kosher salt - or to taste

Fresh ground pepper

To serve:

Warm 4-inch corn tortillas shredded lettuce 1 avocado, peeled and diced, sprinkled with a little salt.

Preheat a cast-iron sauté pan or ridged grill pan over medium heat. Toss the chicken thighs with oil. Starting with the skin side down, cook the thighs until the skin is very crisp. Turn and cook until done. Sprinkle the crisp skin with salt.(The chicken may also be roasted, skin-side up and uncovered, in a 375 degree oven until well-done and golden-crisp.)

Prepare the garnishes while the chicken cooks. Warm the tortillas and hold in a napkin-lined basket with lid. When the chicken is cooked, slice thinly or dice. Place in a bowl and toss with the garlic, serrano chile, lime and lemon juice, salt and a couple grinds of fresh pepper. Stir in the freshly chopped cilantro and serve warm with tortillas, lettuce and avocado.

Chef Deborah Schneider Sol Cocina

Bacon n cheese Stuffed Burger w/ Onion ‘Jam’ (Yield 4 Burgers)   1 lb  75/25 Ground chuck (80/20 fat to meat ratio good too) ½ lb   Ground pork 1 small  Spanish onion – pureed till smooth 2  Garlic cloves – pureed till smooth 1  Egg – lightly beaten ¼ C  Bread crumbs – soaked in water until soft than squeeze dry 2 T  Tuscan Garlic Spice, Chef Joe’s Signature Blend 1 T   Worcestershire sauce 1 t   Freshly ground black pepper 1 stick  Unsalted butter – softened ¼ C  Crispy bacon bits ¼ C   Cheddar cheese – shredded 4   Brioche hamburger buns or any high quality bun – toasted ½ C  Onion ‘Jam’, see attached recipe   Preparation:   Thoroughly combine first 9 ingredients. Cover and refrigerate. Combine butter, bacon and cheese. Roll into log about 2 inches thick. Refrigerate until ready to use. Evenly distribute meat into 8 thin patties, about 1/4 inch thick. Cut 1/2 inch piece of butter (remove plastic) and place in middle of patty. Place another patty on top and mold into a burger. Continue until you have 4. Salt and pepper both sides of the burgers and cook on a pre-heated greased grill. About 4 minutes per side until internal temp is 145 degrees. Let rest 5 minutes. Lightly butter each half of toasted bun, place burger and evenly spread jam.   Onion Jam: ½ C   Olive oil 4 small Onions – thinly sliced 1 T   Kosher salt 1 t   Freshly ground black pepper 2 C  Dry red wine ½ C   Brown sugar ½ C   Red wine vinegar 2  Bay leaves ¼ C   Ketchup   Add oil to medium high heat sauce pan. Add onions, salt, pepper and bay leaves. Cook 30 minutes. Stir occasionally. Add sugar and stir until dissolves and begins to turn to a caramel. Add vinegar and let reduce until completely gone. Add wine and simmer on low. Cook on low until wine evaporates and onions are soft and thick. Remove Bay leaves, stir in ketchup.   Chef Joe Youkan Chef Joe Youkan's Tasting Spoon

Chicken or Pork Saté A classic Southeast Asia street food, Stakes or skewers clad with thin slices of marinated meat, are cooked on charcoal at the market or in sidewalk stalls throughout the city are served hot. The marinade for this dish is so flavorful that dipping sauces are seldom needed. A fatty cut of meat is preferred; for a healthy version, use a leaner cut of meat and add oil in the marinade. Note: For easy slicing, freeze the meat for 30 minutes until firm. For the marinade: 3-4  Garlic cloves – finely chopped 2 T  Cilantro stem – finely chopped 1T   Fish sauce ½ T   Soy sauce 4 T   Coconut milk 2 T  Canola oil 1 t  Honey ½ t  White pepper 1 lb.  Pork Loin or Chicken Breast   Soak skewers in warm water Freeze meat for 30 minutes or until firm but not hard Slice meat against the grain into long thin pieces, about 2 x 1/4” wide Mix all marinade ingredients Marinate meat for at least 20 minutes Put one piece of meat on skewers by threading it in and out Continue until all meat is on skewers Cook on charcoal grill until slightly charred Serve hot.   Chef Haley Nguyen Xanh Bistro Fountain Valley

Summertime Roasted Chicken with Cherry & Almond Wild Rice-Chef Jasper J. Mirabile Jr-Jasper’s and Marco Polo’s Italian Market

Chicken

1 C         Balsamic vinegar

1/2 C         Brown sugar

1/4 C        Melted butter

1              Orange- peeled and quartered

1              Onion- julienned

2 lbs.       Bone-in chicken parts (thighs, breasts, wings, legs)- rinsed and patted dry

1/8 t.       Sea salt

4              Sprigs fresh rosemary

1 C           Fresh Bing cherries – pitted and halved

Cherry & Almond Wild Rice

4 qts.      water

8 oz.       Indian Harvest Grade A or A+ Wild Rice

4 oz.       butter

1              onion- minced

2              tomatoes – diced

1 c.           fresh Bing cherries – pitted and halved

¼ c.         shaved almonds

½ c.         amaretto liqueur

Sea salt to taste

Fresh rosemary, as needed

Method:

1. In a large mixing bowl, pour in the balsamic vinegar along with brown sugar, butter, orange quarters and onion. Mix well.

2. Add chicken to the bowl and sprinkle with salt and rosemary. Toss chicken in the balsamic mixture to coat.

3. Add cherries and remove the chicken and sauce to a roasting pan. Roast at 400°F for 45 minutes until chicken is golden, basting as needed. Reserve pan juices.

4. For the wild rice: Bring water to a boil; cook wild rice according to package directions. Strain and set aside.

5. In a large sauté pan, heat butter over medium. Sauté onion until caramelized. (Take care not to burn.)

6. Add tomato and sauté for 2 to 3 minutes.

7. Add cooked wild rice and cherries. Toss with shaved almond. Add amaretto to the pan and season with salt.

8. To serve: Place wild rice on a serving platter and top with roasted chicken. Pour juices from roasting pan over entire platter and garnish with rosemary.

Chicken Provence- Chef Adam Baird- Mimi’s Cafe

2 T Olive oil
2 T Butter
1 t Garlic – minced
1 C Tomatoes – diced
1/2 C Artichoke hearts – diced
4 oz Heavy cream
8 oz Chunky style tomato sauce
4 Chicken breasts – seasoned with salt and pepper
4 t Basil Pesto
8 Slices of Bacon – pre-cooked
4 slices tomato
4 slices Swiss cheese
4 t Basil – sliced thinly

Heat a saute pan over medium high heat. Add olive oil and butter. Place minced garlic in pan and toast to a golden brown. Add diced tomatoes and artichokes, add saute for 1 minute. Add in heavy cream and reduce slightly. Add tomato sauce and simmer. Turn down heat, and keep sauce warm but not simmering.

Preheat grill to a medium high heat. Grill chicken breasts 3-4 minutes. Flip over, and brush breasts with basil pesto. Crisscross bacon on top of pesto, add slice of tomato on top of bacon. Lastly, place Swiss cheese slice on top of tomato, and allow chicken breast to finish cooking.

Remove chicken breast from grill, and place on plate. Cover each chicken breast liberally with sauce. Garnish with sliced basil. Serve with mashed potatoes and fresh seasoned vegetables.
serves 4

Recipe by Mimi’s Cafe

Le Grand Blue Burger- By Adam Baird- Mimi’s Cafe

4  Hamburger Buns

4  Hamburger patties – 7-8 oz

3 T  Butter

1  Red onion – sliced

8 Slices bacon – pre-cooked

4 0z French onion dip – store bought

4 oz Blue cheese crumbles

2 C Shredded lettuce

8 Dill pickle slices

Pre-heat grill to medium high heat. Season burger patties with salt and pepper on both lides. Place on grill. Brush burger buns with butter leaving 1 T to saute onions. While burgers are on grill, saute onions in butter over medium heat until soft and carmelized. Set aside. Flip burgers over and cook to temperature desired. Grill burger buns to golden brown. Re-warm bacon on grill.

To assemble burgers:

Place bottom buns on plates, place shredded lettuce on bun and top with pickles. Place burger on next, and spread 1 oz of French onion dip on burger. Sprinkle 1oz of blue cheese crumbels on French onion dip, criscross bacon onto cheese. Pile griddle onions onto bacon, and top with bun.

Serve with french fries and extra French onion dip.

Duck

3 5-lb duck legs, Sonoma or Hudson Valley

1 bottle of dry white wine

¼ cup whole black peppercorn

2 bay leaves Read more »

Recipe provided by Chef Rob Wilson – The Montage Laguna Beach Serves 4 Duck Breast 4           Maple Leaf Farms Duck Breasts – skin scored, seasoned with salt and black pepper Heat a large non-stick sauté pan on medium heat. Add the duck and let the skin render until crispy, 10-12 minutes. Once the skin is crispy, turn the duck breast over and continue to cook for 2-3 minutes. Remove from heat and let rest for 10-15 minutes before slicing. Carrot Purée 2           Jumbo carrots- peeled, chopped 1           Garlic clove – minced 1           Shallot – chopped 2           Star anise 1 T        Fresh ginger – chopped 1 C        Fresh squeezed orange juice 1 C        Chicken stock 4 oz      Duck Fat Sea salt and pepper to taste In a medium sauce pan, heat the duck fat and sautée the garlic, shallots, and ginger. Add the star anise, carrots, OJ and chicken stock and simmer until the carrots are fork tender. Remove from the heat and remove the star anise. Add the entire mixture to a household blender and purée until smooth. Adjust seasoning and keep warm for service.

Zov’s Bistro Plate Assembly Chinaware: 12” Squared Plate Mashed Potatoes: 6 oz       Yukon Gold Potatoes, diced 1” cubes 3 T         Heavy Cream 1½ T     Unsalted Butter ¼ t        Kosher Salt pinch   Ground White Pepper Place potatoes in boiling water and cook for 12 minutes or until potatoes are tender. Drain water from cooked potatoes, heat heavy cream with butter, then pour over the potatoes. Add salt and pepper and mash potatoes until smooth. Rack of Lamb: 2 T        Olive Oil 12 oz    New Zealand Rack of Lamb 5 oz      Asparagus, pre-blanch 3 each Baby Carrots, pre-blanch 6 oz      Mashed Potatoes 2 T        Pomegranate Molasses ½ t       Salt and Pepper Pre-heat oven to 400 degrees. Season lamb rack with salt and pepper. Pre-heat sauté pan with olive oil, add rack of lamb to the sauté pan, cook each side for 2 minutes then place in the oven and cook to medium rare. Cut lamb into double chops. Plating: Spoon mashed potatoes onto center of plate, lean lamb in front of mashed potatoes. Arrange vegetables in the back. Drizzle pomegranate over the lamb.

By Chef Reynaldo Tovar – The Madison Restaurant

Roast Beef 3 lb             Tenderloin – cleaned 1 C              Whole grain Dijon mustard 1/2 C          Horseradish 2 sprigs      Rosemary 3 T              Canola oil

Season the meat well with salt and pepper and tie in a tight oval shape with the butcher twine. Spread the mustard and horseradish generously all over the meat and secure one sprig of rosemary on each side. Heat a wide sauté pan or a cast iron skillet for 3-5 minutes. Add the oil and sear the meat on all sides. Remove the meat to a roasting rack and place in the oven. Roast for 40-45 minutes. The internal temperature should be 135 degrees (medium rare). Let stand for 10 minutes before thinly slicing. Warm Potato Salad 3 lb          Bliss potatoes 3 oz         Olive oil 2 oz         Cider vinegar 2 T           Shallots – minced 1 1/2 T    Whole grain Dijon mustard 1 T            Parsley – chopped 1 1/2 T    Tarragon – chopped 1 1/2 t     Sugar 1/2 t        Salt 1/2 t        Black pepper Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. Strain and let cool. When cool enough to handle, slice at 1/4 inch thick. In a large bowl, whisk together olive oil, vinegar, shallots, and mustard. Add the parsley, tarragon, sugar, salt and pepper. Gently toss the potatoes in the dressing and keep warm. Grilled Tomatoes 2        Beefsteak tomatoes 2 T     Olive oil 1 t      Fresh thyme leaves Cut the tomatoes in half. Brush each half with the olive oil and season with salt. Heat a grilling pan and when very hot, grill the tomatoes, skin side down first, for 2 minutes on each side. Sprinkle with the thyme leaves while hot. Keep warm until ready to serve. Plating: Place 3-4 dabs of potato salad in the middle of a serving plate. Fan the roast beef slices and one half tomato per plate. The roast beef can be served warm or cold.

Crispy Ale Braised Beef Cheek with Celery Root Yam Puree and Pickled Raisins

This is a great play on the classic winter meat and potatoes. The only thing that makes it more awesome is the addition of beer.  In this case, Stone Brewery’s Arrogant Bastard Ale.

(feeds 4)

4     5 ounce portions of beef cheek -  trimmed

1    Bottle Arrogant Bastard Ale

1      Onion – diced

2     Cloves garlic – sliced

1     Cup beef or veal broth

1      T Fennel seed

2     T Paprika

1      T Star anise

    1   t Coriander

1       Sweet potato (peeled and cut into 1 inch cubes)

1         Yam – peeled and cut into 1 inch cubes

2      Heavy cream

1      Cup golden raisins

2     T  Fennel seed

1      Cup red wine vinegar

2      T brown sugar

Extra virgin olive oil

Unsalted Butter

Salt and pepper

Begin by pickling the raisins.  Place all the ingredients in the third grouping in a sauce pot and bring to a simmer.  Once the vinegar has slightly reduced, add some olive oil to lubricate, season with salt and pepper.  Set aside to cool.

For the Celery Root Yam Puree, place the celery root and yam in a pot and cover with water.  Gently simmer until both ingredients are soft.  Drain into a colander and allow steam to dissipate.  Place the two in a blender, along with the cream and puree until smooth.  Season with salt and pepper.  Set aside.

For the ale braised beef cheek, set the oven at 275 F.  Meanwhile, toast the spices until fragrant and lightly smoking.  Remove from the pan and wrap tightly in cheese cloth.  Tie as to not allow spillage.

 In a heavy bottomed soup pot add a tablespoon of olive oil and bring to high heat.  Season the beef and then lightly brown it in the pot. It’s important not to get any black while browning as bitterness will prevail.  Once lightly browned, add the onions and lightly brown as well.  Then add the garlic.  Once fragrant add the ale.  Return the cheeks to the pot, add the spice sachet and the rest of the stock.  Cover the cheeks with a piece of wax paper and the lid to the pot.  Place in the oven and cook for four hours. 

After the cheeks are tender, remove from the braising liquid.  Strain the liquid through a fine mesh strainer and place in a smaller fitting pot.  Gently simmer the braising jus until it will lightly cover the back of a spoon.  Keep warm.

To finish, heat a sauté pan on medium to high heat.  Add a 2 tablespoon of butter.  When the butter foams, add the cheeks and begin basting with a large spoon.  Once crispy, flip over and repeat until the entire cheek is nice and crispy.  This is fun. 

Place the puree in a small pan and gently warm.

To plate, spoon some puree a bit off center to form a shallow circle.  Place the cheeks on top.  Heat the sauce and add a squeeze of lemon and a nib of butter.  Swirl until incorporated.  Spoon some sauce around the side, not to disrupt the beautiful yam color.  Take a large spoonful of pickled raisins and place it next to the presentation.  Garnish with celery leaves and consume.

Stay hungry my friends.

Pan Seared Diver Scallops – Artichoke Puree, Ginger Date Vinaigrette, Mandarin

 (serves 2)

4   U-10 Diver scallops – dry

2   Large artichokes

1    Baby artichoke

1    Cup chicken stock

2   T Cream

1   Mandarin cleaned and sectioned

1   t Minced ginger

1   t pickled ginger

2   Heirloom carrots 

1   Clove garlic

1  Lime – juiced and zested

1   Orange – juiced and zested

1   Lemon – juiced and zested

1   t red wine vinegar

8   Dates – pitted

3   T Extra virgin olive oil

Oil for frying

Salt & pepper

Artichoke puree

Clean the artichokes by removing the course outer leaves leaving the heart.  Make sure to spoon out all the fibrous “hairs” from the core of the choke.  While cleaning the other choke, hold the cleaned choke in acidulated water to prevent oxidation.  Once cleaned, place the chokes in a sauce pot with the chicken stock.  Simmer the chokes until tender, and the stock is reduced by half.  Add the cream and reduce again by half.  Blend the ingredients, season and reserve.

Ginger Date Vinaigrette

Place the gingers, garlic, citrus juice, vinegar, dates and zests in a blender and puree.  Slowly drizzle in olive oil to form an emulsion.  Season and refrigerate.

Roast the carrots in a heavy bottomed pan in a 400 degree oven for 20 minutes.  They should still be firm to the touch.

Artichoke garnish

Clean off the fibrous outer layers of the baby choke.  Slice the artichoke lengthwise 1/16 of an inch thick.  Fry in 360 degree canola oil until light brown and crispy.  Season and reserve.

Plating:

Place a heavy bottomed sauté pan on high heat.  Season the scallops with salt and pepper.  Add a tablespoon of oil to the pan and when smoking, add the scallops.  Once the scallops are browned, add a nub of butter to the pan and baste the scallops.  Add the carrots to the pan and finish the scallops in a 400 degree oven.  Gently heat the puree in a pan.  To plate, place a dollop of puree down on the plate.  Arrange the scallops and mandarin around the puree.  Garnish the plate with the vinaigrette and artichoke chips.

Consume!

Chef CJ

The Yard

Santa Monica, CA

Luck of the Irish

Guinness and corned beef may get the glory, but it's a good stew that really shows the luck of the Irish. Carrots and potatoes cooked slowly with beef or lamb make for a great St. Paddy's Day meal. • Irish Lamb Stew • Irish Stew • Special Irish Beef Stew • Beef and Irish Stout Stew • No Peek Irish Beef Stew

By Chef James Chavez

Serves 4

For the Rabbit:2 whole rabbits – tenderloins removed and set aside1/4 C All purpose flour2 T Water6 oz Salt pork or slab bacon – cubed 8 oz Button mushrooms – quartered 1 T Butter – unsalted 1.5 Bottles pinot noir 1 oz Tomato paste 1 Onion – medium – diced 2 Stalks celery – medium – diced 2 Carrots – peeled & medium – diced 4 Cloves garlic – crushed 8 Sprigs fresh thyme 2 Bay leavesSeason Rabbit well with salt and pepper, dredge in flour and set aside. Heat a large heavy dutch oven over medium-high heat and add water and salt pork. Cover and cook till water dissolves and lower heat to render out the pork. Once pork is crisp, remove and turn heat up, set pork aside on paper towels. When fat is hot, add rabbit and sear till golden brown, remove and set aside. Add butter, carrots, onions, and celery and sauté till onions are translucent, add mushrooms. Cook till mushrooms have released most of their water. Add tomato paste and cook for 3 minutes, add garlic, thyme, bay leaf, and wine. Cook till reduced by3/4. Immediately remove from heat and chill thoroughly. Add rabbit to the wine and let sit overnight in refrigerator. Remove from refrigerator, place in vacuum bags and seal. Cook sous vide for 12 hours at 162.5˚F. Remove from bath and chill. When chilled, Remove rabbit and shred meat, strain braising liquid through a chinois and reduce by 3/4.To Finish the Dish:4 Fresh Pasta Sheets 1/2 C Fresh English Peas – blanched & shocked in ice water 1/2 C Baby carrots – peeled – ¾” stem – blanched & shocked in ice water 1/2 C Pearl onions – peeled & blanched 2 oz Unsalted butter Reserved rabbit tenderloin 1 oz Garlic – minced 1 oz Shallot – minced 1/4 oz Dried herbs de ProvenceMarinate rabbit tenders with garlic, shallots, olive oil, and herbs de Provence. Season with salt and pepper and grill till medium. Set aside to rest. Combine Peas and pearl onions with shredded rabbit and a bit of the rabbit sauce reduction and reheat till hot. Cook pasta sheets in boiling water, remove and place on plate flat. Spoon some of the rabbit mix on the center of half the sheet, fold sheet over. Warm carrots with butter and garlic, season and set aside. Place another spoonful of rabbit mix over top of pasta sheet, slice tender and lay on top. Lean carrots along the side of the pasta sheets, tips up. Heat remaining rabbit sauce, season with salt and pepper, and mount with butter, drizzle sauce around the plate. Garnish with fresh lavender sprigs and garlic flowers.

By Chef James ChavezServes 4

Heirloom tomato Panzanella / pea coulis / red pepper For the Panzanella:1  Small heirloom tomatoes – diced ½ C Ciabatta bread – cubed & toasted with olive oil 1 1/2 oz Capers – rinsed 2 Leaves fresh basil Zest from 1 lemon Olive Oil Minced fresh garlic Fine ground sea salt Fresh ground black pepper Red pepper flakesCombine all ingredients, season to preference and set aside for 10 minutes.For the Pea Coulis:1.5 C Fresh English peas – shelled (substitute frozen only in dire need) 1 Shallot – peeled and brunoise 1 Clove garlic – minced 1 C Vegetable stock 1 Bay leaf 2 Sprigs thyme White Wine Sea Salt Fresh Ground white pepper Sugar Butter Xanthan gumBlanch and shock in ice water the peas, drain well. Melt butter in a heavy bottom sauce pot, add garlic and shallot and cook till translucent, do not brown. Add bay leaf and thyme, cook for one minute, add white wine and reduce till dry. Add stock, bring to simmer and let cook for 5 minutes. Add drained peas, cook till peas are warmed through, remove from heat and blend till smooth. Adjust seasoning with salt, pepper, sugar. When season is correct, weigh mixture on digital scale and combine with 0.5% by weight of xanthan gum. Blend at high speed for another 2 minutes till xanthan is incorporated. Chill.For Red Pepper Oil:1 Red Bell Pepper 1 Shallot 1 Clove Garlic Olive Oil Sea Salt White Pepper Extra Virgin Olive OilToss garlic and shallot with olive oil, roast in oven. Roast bell pepper over stove till black on the outside, place in container and cover with plastic for 5 minutes. Remove pepper, peel off charred skin, and remove seeds and stem. Place pepper, roasted shallot and garlic in blender and blend on high speed, slowly incorporating oil till emulsified. Season with salt and pepper.For the Bass:4 (6.5 oz) Striped Bass Filets Salt White Pepper Grapeseed Oil ButterSeason filets with salt and pepper. Heat grapeseed oil in a cast iron pan till hot, add filets and cook skin side down for 4 minutes or till skin is crisp. Carefully flip filets and add butter to the pan. Continue cooking for an additional 3 minutes, continually basting filets, remove from pan and drain on paper towels.To Plate lace room temperature Panzanella in ring mold on the center of a warm plate. Spoon chilled pea coulis around the plate, and place a few drops of red pepper oil near coulis. Remove ring mold, and place Bass on top of Panzanella. Garnish with Tempura Zucchini blossoms and fried basil leaves.