From the demo: Jonathan Wood- Summer Recipes. Serves 4 Main Ingredients: 8 each – Rice Paper Wrappers 8 oz. – Snow Crab Meat 3 bunches – Frisee, cleaned � 1 each – Carrot, peeled, julienne� 1 Stalk – Celery,[...]
Posts Tagged ‘fine dining series’
Pan Seared Pacific Halibut Filet
Pan Seared Pacific Halibut Filet, Minted Couscous, Wild Arugula, Sun-Dried Tomato, Crab Avocado Relish, Grain Mustard Vinaigrette From the demo: Jonathan Wood- Summer Recipes. Serves 4 Main Ingredients: 4 pieces – Halibut, 8 oz. 1 recipe – Minted Couscous� 3 oz. – Wild Baby Arugula[...]
Pan Seared Diver Scallop Chorizo Ratatouille
Pan Seared Diver Scallop Chorizo Ratatouille, White Asparagus and Roasted Hazelnut Vinaigrette From the demo: Spring Fine Dining Courtesy of Chef Vincent Cachot Serves 4 Main Ingredients: 12 each – U10 Diver Scallops 12 each – White Asparagus, peeled, blanched 1 recipe – Chorizo Ra[...]
Wild Mushroom Stuffed Beef Tenderloin
Wild Mushroom Stuffed Beef Tenderloin, Red Wine Shallot Confit Baby Tomato and Mozzarella Tower, Glazed Baby Carrots, Bordelaise Sauce From the demo: Spring Fine Dining Courtesy of Chef Vincent Cachot Serves 4 Main Ingredients: 4 each – 6 oz. Stuffed Beef Tenderloin Filet (see recipe below) 12[...]
Tuna Tartare Marinade
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 10 oz Ahi Tuna Sashimi Grade cut into ¼” dice 2 oz Light Soy Sauce 2 oz Rice Wine Vinegar ½ oz Pickled Ginger Juice 1 Teaspoon Sesame Oil ¼ oz Wasabi Powder Salt and Pepper to Taste Preparation Method: [[...]
October 9th, 2009 - 5:30 pm § in Dressings/ Sauces, Recipe
Black Garlic Saffron Aioli
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 1 Egg Yolk 2 Black Garlic Cloves Chopped Juice ½ Lemon 1 Ts Whole Grain Mustard 8 oz Virgin Olive Oil 1 Pinch of Saffron Salt and Pepper to Taste Preparation Method: Heat saffron in lemon juice then set asid[...]
Granny Smith Apple and Walnut Mix
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 5 oz Small dice of Granny Smith Apple 5 oz Candied Walnuts Few Drops of Lemon Juice (To Keep the Apple Color) 1.5 oz honey ¼ oz Fresh Tarragon Salt and Pepper to Taste Preparation Method: Prepare a caramel[...]
October 9th, 2009 - 5:26 pm § in Recipe, Vegetarian
Fried Seaweed
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients 2 Each Japanese Seaweed Leaves 1 oz Toasted White Sesame Seed 1 Qt Canola Oil (For Frying) Preparation Method: Julienne Japanese seaweed, fry at 350º until crisp. Top with sesame seeds. Purchase items in BOLD[...]
Ponzu Marinated Vegetables
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: ½ Cup Soy Sauce 1 Lemon, Juiced 1 Lime Juiced 1 T Rice Wine Vinegar 1 ½ T Mirin 1 oz Carrot Diced 1 oz Celery Diced 1 oz Cucumber Diced 1 oz Daikon Diced Preparation Method: Combine liquid ingredients [...][...]
Tempura Crusted Oysters
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 8 Kumamoto Oysters For batter: 8oz Tempura Batter Mix 1 cup ice water 1 quart oil for frying Pat oysters dry. Dip in batter mixture and fry in 350 degree oil until brown. Drain on paper towel and serve hot. [[...]
TZATZIKI SAUCE
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 6oz Plain Yogurt 1 Garlic Minced Juice of one Lemon 1 T Mint, Chopped 1 T Olive Oil ¼ English cucumber shredded Salt and pepper to taste Preparation Method: Add salt to shredded cucumber and let drain for 30[...]
Crab Cakes
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 12 oz Lump Crab Meat 1.5oz Mayonnaise Zest of one lemon Juice of one fresh lemon 1 Shallot finely diced 1 oz Panko Crumb 1.5oz Sesame Seed 1 Whole Egg 1oz Italian Parsley finely chopped Salt and Pepper to Tas[...]
California Coconut Cake
Recipe Courtesy of Chef Vincent Cachot Ingredients: 10 Egg Yolks 9 oz Sugar 2 Lbs Coconut Puree 12 Gelatin Leaves 8 oz Desiccated Coconut 2 Lbs Heavy Cream Rum to taste Method: Fill the bottom of the double boiler with 2 to 3 cups water. Place it over medium heat. Bring to a gentle simmer. [...][...]
Pan Seared Panko Crumb Red Mullet
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 8 Red Mullet Filet 1 oz Panko Crumb 8 Slices of crusty Bread (Poilane bread if possible) 1 Garlic Clove (To Brush the Bread) 1 oz Pure Virgin Olive Oil Salt and Pepper to Taste Preparation Method: Season red [...]