- 2 tablespoons unsalted butter
- 1 garlic cloves, minced
- 1/3 cup bread crumbs, Panko preferred
- 1 shallots, chopped
- 1 cups chopped fresh spinach
- 1/8 cup Pernod
- Salt and pepper, to taste
- Dash red pepper sauce
- 1 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chervil or parsley
- 1 dozen oysters, on the half shell
- Rock salt
- Lemon wedges, for garnish
Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
Grilled Lobster tails, asparagus with almond & basil pesto, garlic whipped potato
4 small lobster tails (4 oz. each)
Place the defrosted lobster tails on a cutting board and split directly down the center, brush with melted butter. Place on grill meat side down. Cook for about 3-4 minutes, flip over with tongs and squeeze lemon juice and brush with more butter. You will know when the meat is fully cooked as the color changes from a grayish translucent color to a solid milky white color. Do not overcook they will become very chewy. Season to taste with salt and pepper
½ lb. fresh asparagus
1 small jar of basil pesto
¼ cup chopped almonds
1 wedge lemon
2 Tbs. shredded parmesan cheese
Bring a pot of water to a boil, salt the water. Drop the asparagus into the water and cook for three minutes. Remove from the boiling water and place into a bowl filled with ice and water to shock the asparagus and keep the bright green colors. Transfer the spears of asparagus to a skillet with 3 Tbs. of basil pesto, gently sauté for two minutes to evenly coat the spears with the basil pesto. Squeeze the lemon over the asparagus and season with a bit of salt and pepper. Arrange on the plate and garnish with a dollop of pesto, chopped almonds and a sprinkle of parmesan cheese.
3 medium sized Idaho potatoes, peeled cubed and set in cold pot of water
2 whole heads of garlic
18 inch x 12 inch sheet of tin foil
2 Tbs. olive oil
1/3 stick of butter – set at room temperature
2/3 cup warm milk
Place the garlic clove on the foil drizzle with olive oil and tightly wrap the tin foil around the clove and roast for 45-50 minutes at 350 degrees. Take foil pouch out of oven and allow garlic to cool until you can squeeze the cloves into a small dish making a garlic pulp.
Start your peeled and cut potatoes in cold water and bring them to a gentle boil. Cook them on a simmer until tender so you can mash them. Drain off the water and place the potatoes in a mixing bowl, add butter, warm milk, roasted garlic pulp and whip using an electric mixer. Season with salt and pepper
Fig and chocolate mascarpone mini tart
Basic pie crust 3-2-1
9 Tbs. AP flour
6 Tbs. cold unsalted butter cut into small cubes
1 Tbs. ice cold water
Cut the butter into the flour and slowly work the flour butter mixture into the water. Place in a dough ball wrap with plastic and chill for 30 minutes in refrigerator. Roll out thin and cut circles that will fit into a muffin tin pan until par bake them for 3 minutes. Allow crust to cool before you pour in filling.
- 4 ounces cream cheese, softened
- 4 ounces each Mascarpone cheese
- 40 chocolate chips
- 1/4 cup sugar
- 1/2 tablespoon lemon juice
- 1/2 tablespoon vanilla extract
- 1 egg, lightly beaten
- For filling, in a medium bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Place 10 chocolate chips in each crust. Pour filling over chocolate chips in the crust. Place muffin pan on the center rack of your oven.
- Bake at 325° for 30-40 minutes or until center is just set and top appears dull. Remove pan from oven. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
- To serve place slices of figs on top and drizzle with honey.
Courtesy: The Chef's Academy