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FeedDec/Jan 2007 OH Recipes
Provided by Russell Klein, executive chef, W. A. Frost & CompanyAhi Tuna Tartare
This elegant appetizer goes well with something crisp and extra dry, such as a French rosé brut.Serves 4
GARLIC-MUSTARD VINAIGRETTE
¼ c. Worcestershire sauce¼ c. champagne vinegar
3 Tbsp. Dijon mustard
3 Tbsp. roasted garlic puree
2 Tbsp. lemon juice
1 c. canola oil
½ c. olive oil
Mix all of the ingredients except oils. Drizzle in the oils to form an emulsion. Adjust seasonings and transfer to an airtight bottle.
Tuna Tartare
12 oz. tuna, cut into ¼-inch cubes4 tsp. nonpareil capers, rough chopped
4 tsp. shallots, minced
4 Tbsp. garlic-mustard vinaigrette
4 tsp. fresh parsley, chopped
Mix the tuna with all ingredients. Season to taste.
Horseradish Panna Cotta
1 c. milk½ c. cream
½ c. sour cream
3 tsp. wasabi oil
3 sheets gelatin
salt and pepper, to taste
Soak the gelatin in cold water until it is bloomed and completely soft. Combine remaining ingredients. Remove gelatin from water and squeeze out any excess water. Place gelatin and ¼ cup of the cream mixture in a sauce pot and heat gently until completely melted. Do not allow it to boil! Stir in remaining cream mixture and pour into four 2-ounce aluminum ramekins. Refrigerate until set.
Place 3 ounces of tuna neatly on one side of a plate and a single panna cotta on the other. Serve with toasted brioche triangles and gaufrette potato chips.
Smoked Fish Salad
Pair this with something light and dry, such as a blanc de blanc from California.Serves 4
Fish Dressing
½ c. crème fraîche4 tsp. tarragon, minced
1 clove garlic, pasted
2 tsp. prepared horseradish
1 tsp. champagne vinegar
Mix all ingredients. Set aside.
Grapefruit Vinaigrette
4 c. grapefruit juice, fresh squeezed¼ c. red onion, minced
2 Tbsp. capers, chopped
1 Tbsp. cornichons (pickled gherkin cucumbers), chopped
1 Tbsp. parsley, chopped
1 Tbsp. grainy mustard
1 Tbsp. sugar
3 c. olive oil
Reduce the grapefruit juice by half over medium-high heat. Strain and cool. When reduced juice is cold, mix in the remaining ingredients except oil. Whisk in the oil to form an emulsion. Season to taste and transfer to an airtight bottle.
4 oz. smoked salmon
4 oz. smoked black cod (sable)
4 oz. smoked whitefish
8 oz. frisée greens
16 Texas Ruby Red grapefruit segments
½ c. grapefruit vinaigrette
½ c. fish dressing
Cut all of the fish into ½-inch cubes, removing any blood line. Mix in fish dressing. Dress the frisée with 1 Tbsp. of the grapefruit vinaigrette and place in middle of a plate. Top with 4 grapefruit segments, then spoon on the fish. Drizzle the remaining grapefruit vinaigrette around the plate.
Grilled Pork Tenderloinwith Cherry Compote
Try this with a California brut rosé.Serves 4
6 oz. cherries, pitted
1 Tbsp. sugar
¼ c. cherry juice
½ Tbsp. butter
1 tsp. reduced balsamic vinegar
¼ c. port
2 lbs. pork tenderloin
Place the sugar in a cold saucepan and cook until caramelized and dark golden brown. Add the cherry juice and reduce until syrupy. Add the cherries and port. Continue reducing until syrupy again. Remove from heat. Swirl in butter and balsamic vinegar.
Grill the pork tenderloin to medium doneness. Allow to rest, then top with warm cherry compote and serve.
Cranberry-Champagne Phyllo Flowers
Light and dry are the watchwords for a sparkling partner to this dessert. Try an Italian Prosecco, for example.
1 lb. package phyllo dough
¼ lb. butter, clarified
sugar, as needed
Preheat oven to 350 degrees. Lay one sheet of phyllo dough on a table. Brush with clarified butter and sprinkle with a bit of sugar. Lay another sheet of phyllo on top and repeat the process until you have three layers of phyllo. Cut the phyllo into 4-inch squares. Mold the phyllo into cups around a sturdy glass and place phyllo and glass into a muffin tin. Bake until golden brown and crispy. Allow to cool completely.
Cranberry-Champagne Compote
1 lb. cranberries½ c. water
¾ c. sugar
¼ c. brown sugar
2 Tbsp. lemon juice
zest of 1 lemon
zest of 1 orange
¼ c. sparkling wine
cinnamon-flavored whipped cream
Mix all ingredients except wine in a non-reactive saucepan. Cook over medium heat until the cranberries begin to “pop.” Remove from the heat, cool for five minutes and stir in the champagne. Chill.
Spoon cranberry-champagne compote into the phyllo “flowers.” Before serving, top with cinnamon-flavored whipped cream.
Provided by Mary Richter, chef and manager of Surdyk’s Liquor Store and Cheese Shop
Thai Chicken Salad
This light but spicy dish can be served as a main course. Pair it with a sweeter sparkler, such as a rosé Cava.Serves 4 to 6
1 lb. cooked chicken breast, julienned
1½ lb. Napa cabbage, sliced thin
1 red bell pepper, julienned
1 green or yellow bell pepper, julienned
1 bunch green onions, sliced in long, thin strips
½ lb. carrots, julienned
1 bunch cilantro, coarsely chopped
Combine ingredients in a large bowl. Set aside.
Thai Chicken Salad Dressing
½ c. rice wine vinegar½ c. sugar
1 to 2 tsp. red pepper flakes
¼ c. fish sauce
chili paste, to taste
Combine sugar and vinegar in a sauce pan and bring to a boil. Turn off heat. Add red-pepper flakes, fish sauce, and chili paste. Cool.
When ready to serve salad, toss with all or part of the dressing.
11 ISSUES (1 YEAR)
