September 9, 2024, Chef Sergei Didenko

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September 9, 2024, Chef Sergei Didenko

Baba Ganush:

Ingredients

·      1 head of garlic

  • 1 Tbsp. plus 1 tsp. extra-virgin olive oil, plus more for serving

  • Kosher salt T.T

  • Freshly ground black pepper T.T

  • 4 medium eggplants

  • ½ cup fresh lemon juice

  • 1 cup tahini

  • 3 Tbsp. chopped fresh parsley

  • Mayo ½ cup

  • Olive oil 60 ml

  • Toasted pita

  • Pomegranate 1

1.    Place the garlic head, cut side up, on a sheet of foil, drizzle with olive oil, and season with salt and pepper. Gather the foil together in a bundle and twist together to seal.

2.    On to the eggplant. Prick the eggplants all over with a fork to create steam vents; we do not want an eggplant explosion.

3.    Line a large baking sheet with foil (for easy clean-up) and place the garlic head and eggplants on the baking sheet. Transfer the baking sheet to the oven and broil, turning the eggplants occasionally with tongs, until the eggplants are blackened outside and extremely tender inside. This should take 30 to 35 minutes, but there is a wide variance in broiler power, so start checking early but keep in mind that undercooking is the only no-no—you want to overcook the eggplant. Test for doneness by inserting a paring knife into the center. If it meets with any resistance, keep on broiling.

4.    Once the eggplant is charred and has collapsed into pudding, let it cool for 10 minutes before splitting it open and scooping the flesh into a colander; discard the skin—its work is done. Let the eggplant drain for 30 minutes, stirring occasionally. At that point, scrape the flesh into a large bowl, squeeze in the roasted garlic cloves, and add the lemon juice. Using a fork, mash it all together until it’s one homogeneous mass. Add the tahini and 1 Tbsp. olive oil and grate in 1 garlic clove (feel free to skip the grated garlic if you prefer a slightly sweeter dip); stir to combine. Season with salt to taste.

5.    You’re almost there. All that remains is to transfer the baba ghanoush to a serving bowl, drizzle with oil, and garnish with parsley and pomegranate. Serve with pita and/or sliced vegetables for dipping.

 

Abdoogh Khiar

·       2 1/2 cups plain yogurt

·       6 cups cold water

·       1 1/2 teaspoon salt

·       4 teaspoons dried mint

·       4 Persian cucumbers, diced

·       1/2 cup raisins

·       1 cup chopped walnut

·       1 1/2 cup chopped herbs, mint, parsley, dill and basil

·       2 teaspoons powdered Persian dried rose petals, optional

·       Ice, optional

·       4 lavash bread  

 

1.             Reserve 1 cup of the yogurt and mix the rest with the 1 tsp salt, 2 tsp dried mint and water (Use a whisk if needed). Set aside.

2.             Mix the remaining yogurt, salt and dried mint with cucumbers, raisins, walnut and herbs. Add in the yogurt and water mix to and stir to combine. Add in the rose petals if using.

3.             Divide the cold soup among large serving bowls and add ice if the soup is not cold enough.

4.             Break in the lavash into each bowl, let it soak for a few minutes and then enjoy.

 

Malabi:

Ingredients

For the Pudding:

  • 3L whole milk (2% milk is also fine), divided

  • 270 g cornstarch

  • 75 ml tablespoon rose water

  • 1 1/2 cup sugar

For the strawberry Rose Syrup

  • 1 cup sugar

  • 1 cup water

  • 1 clamshell seedless strawberry puree

  • 60 ml rose water

  • chopped or crushed pistachios with peanuts shredded coconut

 

1.    In a small bowl, combine 1/2 cup of the milk with the cornstarch and rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump-free. (The cornstarch may be hard to stir at first, but will loosen as you mix.) Set aside.

2.    In a medium saucepan, combine the remaining 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.

3.    When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly. 

4.    Cook the pudding at a gentle simmer, stirring very frequently, until it thickens enough to coat the back of the spoon, about 5 to 7 minutes. (If you're not stirring constantly, try not to scrape the bottom of the pan, or you may end up with lumps in your pudding.)

5.    Pour or spoon the malabi into 6 to 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools). 

 

For the syrup:

1.    While the pudding chills, make the syrup: In a small saucepan, combine the sugar, water, and jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the puree

2.    When the mixture is smooth, remove from the heat, and stir in the rose water. Transfer to a dish and refrigerate until ready to serve. 

3.    To serve the malabi, spoon a little syrup over the top, and garnish with slivered or chopped nuts or coconut if desired.

Lamb marinate:

 

Fennel fresh 1 minced 

Mint chopped 60 ml 

Garlic minced 3 tbsp 

Rosemary chopped 60 ml  

Thyme chopped 60 ml 

Dijon 100 ml 

Salt T.T 

Pepper T.T

Oregano T.T

Yogurt 150 ml 

 

Crust:

 

Romano cheese 500g 

Thyme 20g

Rosemary 20g

Fennel seeds 10g 

Mint 2 bunches 

Penko 1 pack 

Salt TT

Pepper TT

Olive oil A.N

 

Blend all together and set aside 

 

1)Trim and score lamb 

2)marinate the lamb with the yogurt mixture and dry ingredients and garlic 

3)sear the lamb until golden brown all sides 

4)brush lamb with Dijon and coat evenly In the herb mixture.

5)place into the oven at 360 for 8-13 min or to desired donees slice and serve.

 

Purée and veg 

 

1)Wash and cut cauliflower

2)Boil in milk with butter and seasoning for 10 min

3)strain the liquid and preserve the liquid

4)place in blender the cauliflower with butter warm milk and seasoning 

 

Grilled Vegetables

 

1.       Season with salt pepper and garlic and olive oil 

2.       Charr the ve

 

Israeli couscous:

Ingredients

·       5 cup of chicken broth, heated until hot **You can also use vegetable broth for a vegetarian version.

·       5-7 tsp olive oil

·       1 bag  of Israeli couscous

·       Dash of crushed red pepper flakes

·       2 large cloves of garlic, minced

·       1 tbsp fresh parsley, finely chopped

·       Salt pepper T.T

Instructions

1.              Heat the chicken (or vegetable) broth in saucepan  for 75 seconds, or until hot. Set aside.

2.              Coat a large saucepan with olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds.

3.              Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.

4.              Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.

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Chef Kristen Chemerika-Lew - February 2020

Spinach and Cilantro Soup with Tahini & Lemon – makes 8L

240ml tahini

240ml lemon juice

1 garlic clove

5 ml kosher salt

2.5 ml ground cumin

2.5 ml red pepper flakes

1.75L chicken stock

360g baby spinach

2 bunches cilantro

60ml tahini

10ml kosher salt

10ml lemon juice

  1. First, make the sauce: Combine first amount of tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.

  2. Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.

  3. Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.

  4. Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

Roasted Carrot Tart with Ricotta & Feta – 5 tarts

Flour, for rolling out dough

5 packages frozen puff pastry, thawed

2kg multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces

75ml extra-virgin olive oil, plus more for serving

 Kosher salt and black pepper

1L ricotta

600ml feta, crumbled

5 garlic cloves, grated

 Chopped fresh parsley, chervil or chives, for garnish

  1. Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

  2. Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.

  3. While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.

  4. Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.

  5. Drizzle with olive oil and sprinkle with herbs before serving.

Crispy Lamb Meatballs with Chickpeas & Eggplant – 34 portions

4kg ground lamb (or “regular” ground beef)

30ml teaspoons fennel seeds

8 garlic cloves, finely grated

20ml red-pepper flakes, plus more as needed

 Kosher salt and freshly ground black pepper

480ml olive oil, plus more as needed

4 medium eggplants, sliced 1/4-inch thick

8 (300mL) cans chickpeas, drained and rinsed

1L full-fat Greek yogurt, labneh or sour cream

500g arugula (or baby kale)

2 bunches cilantro cilantro, leaves and ender stems

4 lemons, halved

  1. Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 60ml kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.

  2. Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 50 meatballs.

  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs — work in batches if your skillet can’t comfortably fit them all without crowding — and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.

  4. Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.

  5. Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won’t exactly crisp; you’re just looking to take the edge off and get them nicely seasoned.) 

  6. Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.

Brussels Sprouts with Walnut & Pomegranate – 36 servings

2.4kg  brussels sprouts, trimmed and halved

1180ml  olive oil

 Kosher salt and black pepper

240ml roughly chopped walnuts

120ml pomegranate seeds, plus more to taste (or dried cranberries)

 Pomegranate molasses, for drizzling (optional)

 Flaky salt, to serve

  1. Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

  2. Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

  3. When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 60ml or so), if using. Season with flaky salt

Roasted Mushrooms with Braised Black Lentils – 36 portions

3.6kg mixed mushrooms, such as cremini, shiitake or other wild mushrooms.

 Kosher salt

 Black pepper

 Extra-virgin olive oil

4 medium white onion, minced

2 large bulb fennel, diced, stalk and fronds reserved

60ml slivered garlic

2L black lentils, rinsed

8 bay leaves

450g unsalted butter

2L diced dense country bread (remove crusts before cutting)

240ml finely chopped parsley

 Zest of 8 lemons

  1. Preheat oven to 375 degrees.

  2. For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.

  3. Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.

  4. For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.

  5. Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.

Sesame Chocolate Ruffled Milk Pie

60 sheets phyllo

675g butter

6 eggs

1.5L sweetened condensed milk

275ml white sugar

750ml milk

500ml cocoa powder

500ml sesame seeds

45ml cinnamon

60ml vanilla extract

120ml corn starch

150ml milk

12 whole tangerines or oranges, cut into segments

  1. Pre-heat the oven to 350F (180C).

  2. Cut the butter into 1-inch chunks and melt it over the stovetop Set the melted butter aside.

  3. Use a 9-inch pan and butter it or line it with parchment paper. It’s important that you use a pan that is 9-inches or larger with a height of at least 2 inches so that the chocolate filling doesn’t overflow or get too high – which will reduce the amount of crispy phyllo exposed by half. 

  4. Get a large kitchen towel or some paper towel and wet it. Wring it out really well so that it is just damp. Remove the phyllo pastry from the packaging and cover it with the damp towel.

  5. Take 1 sheet of phyllo pastry and brush it liberally with melted butter. Take another sheet of phyllo pastry and lay it on top of the buttered one and brush melted butter on it liberally as well.

  6. Gently pinch the pastry into ruffled folds on the 2 ends and the middle.

  7. Gently spiral it into a coil and tuck the end underneath the bottom so that the bundles sit higher (this is to expose more of the phyllo pastry during baking for more crispiness!) I like to also gently pull up the middle of the coil as well to make it sit slightly higher.

  8. Set the bundle in the pan.

  9. Continue steps 4-7 until you have your pan completely filled with a phyllo spiral. Repeat for all 6 pans. 

  10. Use the remainder of the butter and brush the tops of each phyllo bundle until there is a light layer of butter on it. You may need to heat up some more butter if there is not enough.

  11. Put it in the oven and bake it for 25-30 minutes until it is slightly golden and crispy at the tops.

  12. Remove it from the oven and let it slightly cool while you make the Black Sesame Chocolate Filling. (Leave the oven on, we will still need to use it.)

  13. In a food processor, blitz the sesame seeds until it is fine like sand.

  14. In a large bowl combine everything but the cornstarch and the second amount of milk

  15. In a separate small bowl, combine the corn starch and milk and mix until it has dissolved into the milk and it is smooth.

  16. Add the cornstarch slurry to the sesame chocolate mixture

  17. Gently pour the chocolate filling into the pan with the phyllo. Try to keep the phyllo as dry as possible

  18. Bake for an additional 25-30 minutes until the phyllo is golden brown and the chocolate filling doesn’t jiggle when you gently wiggle it.

  19. Lightly drizzle with some condensed milk or dust with powdered sugar on top and serve warm, garnished with tangerine segments

Roasted Grape and Butternut Squash Bruschetta – 48 pieces

1L seedless red grapes

60ml grapeseed or other neutral oil

20ml kosher salt

20ml ground black pepper

1L diced butternut squash

60ml extra virgin olive oil

2.5ml ground allspice

2.5ml ground cinnamon

20ml smoked paprika

60ml fresh thyme leaves

750ml inexpensive balsamic vinegar

750ml pecans

2 baguettes

600g chévre or Camembert

  1. Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 2 teaspoon salt and 1 teaspoon pepper and roast for 10 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 15 minutes, or until just tender. Let cool to room temperature.

  2. Meanwhile, heat the balsamic vinegar in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.

  3. Roast the pecans for about 8 minutes or until they become fragrant. Cool slightly and chop.

  4. Slice 48 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 1 tablespoon of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the balsamic syrup.

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Chef Dan Dworschak - January, 2020

1st Course - German Lager Smoked Oka Fondue served With Prosciutto wrapped Pears, Grilled Apple and Chicken Sausage, Pretzel Sticks, Fried Onions Rings, Chicken Wings, Sweet Gherkins

Pretzel Sticks and Sweet Gherkins will be ready to serve and garnish the day of by chef Dan.

Prosciutto wrapped Roasted Pears

  • Slice Pears into wedges and cut out cores, In a Bowl toss with White Sugar, Sprinkle of Ground Black Pepper.

  • Place on Sheet Pan with Parchment paper and Bake in Oven for 15 at 400 F.

  • Let the Pears Cool A bit before wrapping in Prosciutto.

  • Slice the Prosciutto into thin long strips.

  • Wrap each pear and place onto parchment paper and have it ready to bake before service.

Chicken Wings

  • Cut off the wing from the chicken supreme.

  • Season with special seasoning and canola oil.

  • Place on sheet pan with parchment and roast in oven at 400 F for 25 mins or until cooked

Grilled Apple and Chicken Sausage

  • Take ground meat and form a sausage log and roll it in parchment to your desired thickness and length.

  • Unroll the sausage and place into a sprayed hotel pan. Continue with the remaining meat.

  • Pour a little beer into pan enough to cover the bottom and tin foil the hotel pan , bake in oven at 400 F for 15 mins or until cooked.

  • Cool the whole pan in the fridge

  • When ready to serve. Grill sausage until warmed through and cut to desired pieces to serve.

Buttermilk Battered Onion Rings

  • Drain onion rings well. Do Not Rinse.

  • Set up breading station, Seasoned Flour, Egg wash, Seasoned Panko.

  • Bread onion rings starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading. Cover generously and place onto sheet pans ready for deep-frying.

Beer and Oka Fondue

  • Mix 1 ½ lbs Shredded Smoked Oka and 1 ½ lbs Shredded Emmental with 6 tbsp. cornstarch, chopped garlic

  • In a stainless pot mix 3 beers, 6 tbsp. lemon juice, 5 tbsp. Dijon. Stir.

  • Warm up beer but not boil. Once warm stir in cheese mixture 1 hand full at a time, stirring constantly until all the cheese is finished.

  • Pour into ramekins and serve.

2nd Course - House made Canadian Rye Pasta with Creamy Asiago, Pork Belly, Wild Mushrooms, Sweet Green Peas, Chive Oil, Toasted Walnuts

Chive Oil will be ready to garnish the plates the day of by chef Dan

Canadian Rye Pasta

  • In a bowl Mix 4 cups of Rye flour with 4 cups Semolina flour with 2 tsp of sea salt

  • In the center of the flour make a bowl and crack four eggs and mix with 2 cups of beer

  • Mix batter and kneed, if too sticky use more semolina flour to loosen up the batter

  • Let rest for 30 mins covered before rolling

  • Cut off a small piece of dough and start rolling it through the pasta machine

  • Start with Dial number 1, 2, 3, 4 then finish it through the fine pasta cutter

  • Place the finish pasta on a floured pan until ready to blanch

  • Boil a large pot of water for cooking your pasta. Season your water with salt before cooking pasta

Crispy pork Belly

  • Cube the smoked Pork Belly into ½ cm pieces

  • Pan fry in a rondo on low heat with a little garlic oil, render until crispy

  • Place pork in a strainer after cooking to drain oil. Ready to eat

Wild Mushrooms

  • Slice wild mushrooms

  • Preheat a large frying pan. Sweat diced white onion and a bit of garlic with some oil. Sauté a handful of mushrooms at a time. Do not over crowd the mushrooms.

  • After getting some colour/ browning of the mushroom deglaze with beer and spoonful of butter. Season with salt and pepper.

Creamy Asiago Sauce

  • Make a veloute; sauté white onion, bay leaves and garlic in a stainless steel pot, deglaze with beer. Add 3 litres of heavy cream. Bring to a boil. Be careful of boiling over.

  • Simmer for 20 mins on medium low heat.

  • Grate asiago. Add about 5 cups to the cream (One cup at a time stirring constantly) some remaining asiago to garnish plates.

Roasted Walnuts

  • Toss Walnuts with very little oil, salt and pepper.

  • Roast on a sheet pan and bake in oven until golden brown. Approximately 7 mins

  • Let cool and crush walnuts to garnish plates.

Sweet Green Peas

  • Blanch Peas in a pot of hot water, drain and toss with a seasoned butter.

3rd - Course Munich Glazed Chicken Confit served with Crispy Chicken Skin, Grilled Asparagus, Fried Brussel Sprouts, Roasted Pepper Medley, Apple and Chorizo Croquettes.

Chicken Breast Confit

  • Clean chicken supreme, take the wing off and give it to the 1st course team for their appetizer. Remove the skin for later garnish.

  • Sprinkle seasoned dry rub on chicken breast, cover generously and sit in fridge for one hour. This will cure the chicken.

  • To make glaze; Put everything in a pot and bring to boil, extra-large pot because it will over boil with the LME.

  • Scoop out Munich liquid malt into a pot (use hot water to get everything out of the jar.

  • 5 litres of water

  • Chopped thyme, Bay leaves, Sliced Garlic,

  • Apple Cider, Juniper berries, White onion,

  • Worcestershire, Butter

  • Once it boils, turn off from the heat and let it rest.

  • After one hour, rinse off the marinade on the chicken under cold running water. Place into deep hotel pans in a single layer to be cooked in the oven.

  • Carefully pour the glaze over the chickens completely covering the chickens.

  • Tinfoil the hotel pans of chicken and place in the oven at 325 F for 1 hour.

  • Pull the pans out of the oven and carefully drain the liquid in a pot.

  • Keep the chicken covered until service.

  • Bring the sauce to boil and reduce until desired thickness and flavor. Add apple juice if it’s too potent. Check seasoning.

Crispy Chicken Skins

  • Place chickens flat on sheet pans with parchment paper; place another parchment paper on top of the chicken and another sheet pan to press down. Bake at 400F for 20 mins, rotate pans on the oven and continue to bake 15 more minutes. Check to see crispy ness. If more time is need, use your judgment.

  • After its crispy remove top parchment and lightly brush skins with a glaze that’s made already. And season with salt and pepper.

Grilled Asparagus

  • Clean the bottoms off the asparagus

  • Marinate with herbs and oil lightly

  • Grill and watch out for flare-ups.

Fried Brussel Sprouts

  • Trim bottom of the Brussel sprouts and then in quarters.

  • Blanch Brussel Sprouts in a hot pot of salted water for 1 minute.

  • Drain in colander and let them sit draining for 20 mins.

  • When ready to serve, deep fry until golden brown, lift the baskets to drain a few moments, dump into a bowl and toss with bacon bits, garlic oil, salt and pepper

Roasted Pepper Medley

  • Toss peppers with oil and grill all around the peppers to get a nice char.

  • Clean outside of the peppers scraping with a knife. Remove the stems and seeds. Do not rinse the peppers underwater to clean; you will lose the entire flavor down the drain.

  • Julienne the peppers

  • When ready to serve, sauté the peppers in frying pan with fresh chopped thyme and butter. Salt and Pepper.

Apple and Chorizo Potato Croquettes

  • Boil 10 lbs of yellow potatoes until cooked through.

  • Large sauce pan, sauté chorizo sausage until cooked through

  • Drain chorizo and save the oil.

  • Sauté small diced apple with the oil from the chorizo for ten mins, drain the apples and discard the oil.

  • Drain potatoes out of water, put potatoes into mixer bowl, add 1 lb of cubed butter, 300 ml heavy cream, and add apple and chorizo mixture. Add 300 ml parmesan, Salt and pepper. Mix with the paddle attachment until everything is incorporated.

  • Scoop out 5 Oz portions with an ice cream scoop onto a sheet pan, let chill in the fridge until you can roll and shape them without falling apart.

  • See if first team has extra breading station left over and bulk it up if it needs to be.

  • Once it chilled, roll into “log” shapes

  • Bread potatoes starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading

  • Deep fry until golden brown, but not too long or they will get too hot and explode.

4th Course- Chocolate peanut butter Stout Tiramisu with Lemon Mascarpone Stuffed Raspberries, White Chocolate Truffles, Blueberry Vanilla Compote, Peanut Butter Brittle

Tiramisu Prep

  • In a small bowl, 1/3 cup chocolate chips, 2 tbsp of peanut butter

  • Pour 2 beers in a pot, bring to boil, pour over chocolate mixture. Stir.

  • Cut Lady Fingers in half and Soak in Peanut butter stout. Just for a few minutes and rest in a pan for later assembly

  • Make whipped cream using ¾ liter of heavy cream, and fold it with the mascarpone custard, place in piping bag.

White chocolate truffles

  • Roll balls out of the White chocolate ganache and after roll them into the beer sugar, set in fridge.

Blueberry and vanilla compote

  • Cook the blue berries in a stainless steel pot, add a splash of water and lemon juice, sprinkle of ground glove, then add the fresh vanilla bean (cut the vanilla bean in half and scrape with the back of your paring knife and scoop the beans out into the pot.) throw the whole pod in with the blue berries as well.

  • Simmer for 30 mins until water has evaporated and gets nice and thick, place into a container and chill.

Lemon Mascarpone Stuffed Raspberries

  • Zest lemons into mascarpone, whip with white sugar. Place in piping bag and stuff raspberries.

  • Place into a small hotel pan and cover with icing sugar and coat all around very generously with the icing sugar.

  • Place into fridge to set. If the icing sugar absorbs into raspberries, coat them again before going out onto plates.

Peanut Butter Brittle

  • Roast your peanuts on oven until golden brown, chill and roughly chop.

  • In a pot mix 3 cups of white sugar, 1 ½ cups corn syrup, ¾ tsp salt, ¾ cup of beer

  • Bring to a boil

  • Once its boiling add 3 cups of chopped peanuts

  • Boil for 5 minutes without stirring

  • Add 6 tbsp. of butter and 3 tsp of baking soda. Stir vigorously and pour into a sprayed hotel pan.

  • Set aside and cool.

  • Once chilled, pop out and make brittles.

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