Ron Sherman:  

Filet de Boeuf Argentin au Poulet (Gaucho Steak & Chicken) Argentine style Spice Rub - March 10, 2013 Before using the Rub Mix, season the meat on both sides with Smoked Sea Salt (course) and Fresh Ground Pepper To a blender or food processor, add the RUB seasonings and blend for 1-2 minutes on Hi-speed Smoked Paprika 3 Tbs. Cayenne Pepper “ “ Ground Black Pepper 2 Tbs. Mediterranean Oregano “ “ Marjoram Leaves “ “ Whole Mexican Oregano “ “ Thyme Leaves ¾ Tbs. When mixture is fully blended, divide in half. Place one part in a container (large enough for dredging the chicken parts), and the other half back into the blender. Now add the following spices and blend for 60 seconds Ground Cumin 1 Tsp. Ground Ancho Chile Pepper ½ Tsp. Ground Turmeric 1 Tsp. After a minute, place the blended seasoning in a separate container for flavoring the Beef, Fish or other meats. As an option, you can also use a large shaker (in lieu of the dredging) or place the spice mix in a plastic bag, add the meat and shake thoroughly till fully coated… _______________________________________________________________________________________ Artichoke and White Bean Cassolette w/Truffle Oil Quick Recipe Ingredients - July 31, 2011 1 – White Cannelloni Beans: drained and rinsed (2 - 15 oz cans) 2 – 1 can Hearts of Artichoke: drained, rinsed and sliced in half 3 – White Onion: ¼ cup - small chop 4 – Garlic: 2-3 large bulbs (finely minced) 5 – 1 large Chicken Bouillon Cube: soft, cut in half 6 – fresh Marjoram leaves: 1 heaping teaspoon (finely chopped) Spices Pepper Mill, celery salt and cayenne pepper (ground) Oils and Butter 1 – Olive or Canola Oil 2 – Black Truffle Oil (good quality) 3 – Butter (2 tbs) for sauté Directions A – Add butter to frying pan, when fully melted add the onions and sauté until almost translucent B – To the onions, add the finely minced garlic and cook for about 3 mins on a medium flame C – Add the chicken bouillon, stir, then season with fresh black pepper, celery salt and cayenne pepper to taste. Adjust seasoning if necessary. D – Add the Beans, mix thoroughly and continue to cook Note: If the bean mixture appears dry, you can add a little to water or white wine to the pan. The beans should not be too saucy in appearance. Always taste the mixture at each stage for proper flavor balance E – When you are satisfied with the flavor, add the Artichoke halves, mix in gently and continue to cook. Add a bit more liquid to the pan if necessary and continue to simmer for about 5-6 minutes. F - Add the fresh Marjoram and stir for an additional minute. Plate the beans individually or in the appropriate bowl. Just before serving, drizzle the Black Truffle Oil over the top (sparingly) at the last moment… Variations on the Cassolette Traditionally, the bean mixture would be placed in a casserole dish or earthen cookware then finished in the oven. This recipe was meant for those with less cooking time Serving Suggestions Due to the spiced nature of the bean mixture (light, medium or hot), they are a great accompaniment to any meat, fish, chicken or vegetable preparation. _____________________________________________________________________________________ Hot Hor D'Oeuvres Menu: January 8, 2009 1- Fusion Duck Rolls: sweet-n-spicy mustard glaze and sesame seeds. 120 pcs. 2- Scallop Asparagus Wonton: (presented in porcelain spoons) ginger blood orange beurre blanc. 120 pcs. 3- Moroccan Lamb Tagine: almond pastry, cucumber mint raita 120 pcs. 4- Miso Black Cod Sate: wasabi pea dust and orange zest. 100 pcs. 5- Truffled Proscuitto Popovers: filled with Oozing Gruyere Almond Fondue. 200 pcs. 6- Foie Gras Potato Crisps: homemade pate de foie gras, herbed round frites, American caviar - pink peppercorn sauce. 120 pcs. 7- New England Lump Crabcake: avocado citrus coulis. 120 pcs. 8- Chicken Fritters al Indochine: (trio of dipping sauces) Tamarind BBQ, Red Chile Coconut, Peanut Mango. 200 pcs. 9- Crispy Gorgonzola Ravioli: caramelized figs, pinenuts and thyme. Warm Balsamic Cherry Fondue for dipping. 300 pcs. 10- Mini Pretzel Dogs: ale braised sauerkraut, honey-tarragon mustard sauce. 300 pcs. Additional 1- Bruschetta: Tartare de Fillet Mignon, White Spanish Anchovy on Ficelle Bread. Preserved Meyer Lemon Caper Sauce 120 pcs. 2- Tuna Tartare Crostini: with Avocado and Crispy Shallots. Condiment Vinaigrette 120 pcs 3- Petite Artisan Cheese Assortment: Fourme D¿Ambert (cow), Pyrenees Brebis (sheep) and Chevrot (goat) with candied walnuts, orange-honey poached figs and quince paste. 4- Warm Ginger Apple Snaps: Spiced Peanut Butter Mole, Poblano 150 pcs 5- Mini Kobe Burgers: Plain, BBQ and Bleu Cheese 3oz./10lbs 6- Oysters East Coast: Blue Point / Beau Soleil 150 pcs. 7- Oysters West Coast: Kumamoto / Hama-Hama 150 pcs. 8- Little Neck Clams: 1 bushel 9- Petite Croque Monsieur: 6 per tray (as required) 10- Mini Panini: Roasted Turkey Breast, Arugula Pesto & Fresh Mozzarella Cheese. 6 per tray (cut as required) 11- Wild Mushroom Tart: Ancho Chile - Champagne Custard _______________________________________________ Campanelle in Tomato Cream with Gorgonzola and Smoked Gouda Library Restaurant, NYC 1978-80 Italian: Campanelle in crema del pomodoro con Gorgonzola e gouda affumicato French: Campanelle en crème de tomate avec Gorgonzola et Gouda fumé 1- Melt a quantity of butter (approx. 2 tbsp.) in a large skillet. 2- As the butter starts to foam, add the cooked Campanelle pasta and toss about the pan. Add (fat free) half-and-half dairy, diced Apple Smoked Bacon (cooked) and season with freshly milled pepper and smoked sea salt. 3- After a minute or two, add a small quantity of an Herbed Tomato or Marinara Sauce (1 tbsp. at a time) and continue to cook on a medium flame. Note: At this point, the sauce should be a creamy pink(ish) in color. Check the seasoning and adjust if necessary. Should the sauce appear too thick, add a few drops of water, chicken stock or white wine to thin and continue to simmer. 4- Begin to incorporate small chunks of the Gorgonzola cheese into the sauce. As it starts to melt, add a quantity of (shredded) Smoked Gouda cheese while stirring constantly. Taste and adjust the seasoning if necessary. 5- Turn out on a large warm plate and serve immediately. Additional Notes: There is always the possibility of a Cheese Sauce looking too pasty or clumpy, moments after being served. To avoid this problem, keep a small amount of chicken broth nearby. This being an al dente pasta dish, the noodle will continue to absorb the liquids in the pan. As the sauce cools, the dairy will also coagulate resulting in a pasty texture. Variations and garnish: 1- The addition of fresh Green Peas and (blistered), Baby Grape Tomatoes. 2- Deep-fried Artichoke Hearts (use as a sauce well and gratinee) 3- Substitute Potato Gnocchi (browned) for the Campanelle. 4- The addition of Prepared Italian Meats. 5- The addition of red basil (Campanelle Rosso) This is in essence, a creamy pesto sauce with tomato. Serving Tips: Always use a hot plate when serving a Cheese Based Sauce. ____________________________________________ Chilean Braised Tuna, Patagonian Tomato Fumet This recipe was a last minute inspiration while late night shopping at the market. I noticed the fresh Tuna steaks in the seafood section and were priced, just over $4.50 per portion. It was just after work, I was starving and far too late in the evening to get food crazy. All the seasonings are regionally authentic and commonplace. In 2004, I catered a party and used a very similar approach when preparing a mixed seafood and rice dish. My clients chose Patagonian Toothfish (Chilean sea bass) as the main ingredient, hence, the name of this recipe . . . enjoy! Spanish: Atún cocido chileno, tomate Patagón Fumet French: Thon braisé chilien, tomate Patagonian Fumet Italian: Tonno brasato cileno, pomodoro Patagonian Fumet Ingredients Veggies: 1- Italian Plum Tomatoes (4) 2- Onion (1 med-size, halved) 3- Fresh Garlic (4-5 large cloves) Greek Olive Oil (extra virgin) Cabernet Sauvignon (Chilean Rouge) Sherry Vinegar (vintage from Spain) Chicken or Vegetable Bouillon (one half cube) Seasoning (dry) 1- Grey Sea Salt (French) 2- Pepper Mill 3- Ancho Chile Pepper (ground) 4- Celery Seed (whole) 5- Chili Powder 6- Cumin (ground) 7- Mexican Oregano 8- Smoked Paprika (hot) 9- Thyme Leaves Step 1- Rough chop one-half of a medium size onion. Crush the garlic cloves with the side of a large knife and finely mince. Cut the plum tomatoes in half at the length and remove the seeds. Slice into medium size pieces and set to the side. Step 2- Heat the olive oil in a large skillet, then add the onions, garlic, and sauté until lightly browned over a medium flame. Step 3- Slowly add a quantity of cold water to the pan, raise the flame and bring to a rolling boil. Step 4- Lower the flame to a simmer, then add one-half of a large cube of soft bouillon and dissolve. To this, add a few shakes of all the dry seasonings except the grey sea salt and fresh ground pepper. Continue to simmer for several minutes and taste. Add salt (sparingly) if necessary and several turns of the pepper mill. Wait two minut...Expand for more