* Chrysler does not intentionally market to children under 16 years old. By clicking on SIGN UP, you verify that you are over 16 years of age.
A native of England, the police force's loss was the culinary world's gain. Watch April Bloomfield cook one of her signature dishes, Pork Tonnata with Arugula.
The Spotted Pig (New York, NY)
Bremer continues to push the envelope by having fun and doing what he really enjoys. Watch Gabriel put a different spin on one of his restaurant's signature dishes.
Salts (Cambridge, MA)
What started as a venture in a strip mall has captured Seattle's culinary community. Its diverse menu is written on a chalkboard and not even decided upon until minutes before opening.
Sitka & Spruce (Seattle, WA)
With his restaurant in a golf resort, Kaysen fights the conventional fare by putting a unique spin on all of his dishes including his exquisite lamb en sous-vide.
El Bizcocho (San Diego, CA)
Inspired by his summers in Greece as a kid, Monis uses the flavors of the Mediterranean in all of his dishes, especially his specialty pasta dish.
Komi (Washington, DC)
O'Brien uses a lot of his favorite flavors, tastes and textures from past experiences to create a diverse menu.
Myth (San Francisco, CA)
Always willing to try something new, Rucker's adventurous palate serves for an adventurous meal offering his customers something they've never had before.
Le Pigeon (Portland, OR)
Inspired by the distinct ingredients found at the Hong Kong Market, Schnoebelen likes to use items he's never used before to create unique and flavorful dishes.
Iris (New Orleans, LA)
Discipline is the key to Virant's menu. And, he continually strives to deliver delicious meals, taking high-quality ingredients and transferring them to the plate as delicious meals.
Vie (Western Springs, IL)
Being right on the bay in Portland, allows Corry to use the freshest ingredients and accounts for the fresh seafood menu that permeates Five Fifty-Five.
Five Fifty-Five (Portland, ME)
Pork Tonnata
Ingredients:
1 cup drained capers (reserve 2TBS for garnish)
8 salted anchovies, rinsed, dried
2 cups whole egg mayonnaise
2 tbs lemon juice
1 can tuna in oil, drained
3 pounds thinly sliced cold roast pork
2 tbs extra virgin olive oil
2 cups wild arugula, dressed with lemon juice and a little olive oil
1 cup drained capers (reserve 2TBS for garnish)
8 salted anchovies, rinsed, dried
2 cups whole egg mayonnaise
2 tbs lemon juice
1 can tuna in oil, drained
3 pounds thinly sliced cold roast pork
2 tbs extra virgin olive oil
2 cups wild arugula, dressed with lemon juice and a little olive oil
Instructions:
Finely chop capers and anchovies. Add to mayonnaise with lemon juice. Gently mix in chunks of tuna (you want to keep this chunky as it will add texture.) Set aside.
Arrange pork on a platter or individual plates. Drizzle with oil and season with salt and pepper. Spoon on the tuna mayonnaise, then sprinkle with extra capers and finish with dressed arugula.
Finely chop capers and anchovies. Add to mayonnaise with lemon juice. Gently mix in chunks of tuna (you want to keep this chunky as it will add texture.) Set aside.
Arrange pork on a platter or individual plates. Drizzle with oil and season with salt and pepper. Spoon on the tuna mayonnaise, then sprinkle with extra capers and finish with dressed arugula.
Beet cured Kona Kampachi
Ingredients:
1 side of kampachi (about three pounds Skinned and bones removed.)
3 cups of kosher salt
½ cup of sugar
1 cup of beet juice
2 tablespoons of vodka
1 side of kampachi (about three pounds Skinned and bones removed.)
3 cups of kosher salt
½ cup of sugar
1 cup of beet juice
2 tablespoons of vodka
Instructions:
Mix the salt and sugar together, then add in the beet juice and vodka and mix until incorporated. Place half of the salt mixture on a sheet tray lined with plastic wrap. Lay the fish skinned side down on the salt mixture, and cover with the remaining salt. Wrap the fish tightly with plastic wrap and cover with a second sheet tray. Place a weight on top of the sheet tray and refrigerate for four hours.
Unwrap the fish and brush off the salt mixture. Gently rinse the fish off under cold water to remove any excess salt. Wrap the fish in paper towel and plastic wrap, refrigerate until needed.
Mix the salt and sugar together, then add in the beet juice and vodka and mix until incorporated. Place half of the salt mixture on a sheet tray lined with plastic wrap. Lay the fish skinned side down on the salt mixture, and cover with the remaining salt. Wrap the fish tightly with plastic wrap and cover with a second sheet tray. Place a weight on top of the sheet tray and refrigerate for four hours.
Unwrap the fish and brush off the salt mixture. Gently rinse the fish off under cold water to remove any excess salt. Wrap the fish in paper towel and plastic wrap, refrigerate until needed.
Australian Lamb Loin "en sous-vide"
Baby Eggplant, Goat Cheese Croquette, Wilted Arrowleaf Spinach, Rosemary Jus
Ingredients:
4 each lamb loin
4 each baby eggplant
1 pound spinach
250 grams goat cheese
Salt and pepper
1 bunch chives chopped
1 teaspoon 25 year old balsamic vinegar
1 bag panko bread crmubs
8 sprigs rosemary
4 each lamb loin
4 each baby eggplant
1 pound spinach
250 grams goat cheese
Salt and pepper
1 bunch chives chopped
1 teaspoon 25 year old balsamic vinegar
1 bag panko bread crmubs
8 sprigs rosemary
Instructions:
1.) The first step that you are going to do is to take the lamb out and clean any access fat around the outside. Once you have competed that, season the lamb with salt and pepper and then lay down a piece of plastic film wrap on your work surface. Now, roll the lamb up in the plastic film wrap making sure it is very tight. Next, take the lamb and place in a croyovac bag and seal the lamb. Fill up a pot of water and place the immersion circulator in the water and set it to read 135 degrees, if you do not have a circulator, try to regulate the water with a digital thermometer. Submerge the lamb in the water and cook it for about 15 minuets, until it feels medium rare. You will then place that in a hot pan and sear it on all sides to seal in the juices, let rest for 3 minuets, cut and serve.
2.) To assemble the goat cheese filling, begin by placing the goat cheese in a bowl, with the salt and pepper to taste, balsamic vinegar, and chopped chives. Mix together and forms small balls. Chill those, then in a traditional breading method, dip the goat cheese balls in flour, egg wash, the panko breadcrumbs. Deep fry at 365 degrees until golden brown.
3.) In a hot sauté pan, add 1 tablespoon of butter, then the spinach, salt and pepper, wilt down. In another sauté pan, sear the eggplant in butter and cook for about 2 minutes.
1.) The first step that you are going to do is to take the lamb out and clean any access fat around the outside. Once you have competed that, season the lamb with salt and pepper and then lay down a piece of plastic film wrap on your work surface. Now, roll the lamb up in the plastic film wrap making sure it is very tight. Next, take the lamb and place in a croyovac bag and seal the lamb. Fill up a pot of water and place the immersion circulator in the water and set it to read 135 degrees, if you do not have a circulator, try to regulate the water with a digital thermometer. Submerge the lamb in the water and cook it for about 15 minuets, until it feels medium rare. You will then place that in a hot pan and sear it on all sides to seal in the juices, let rest for 3 minuets, cut and serve.
2.) To assemble the goat cheese filling, begin by placing the goat cheese in a bowl, with the salt and pepper to taste, balsamic vinegar, and chopped chives. Mix together and forms small balls. Chill those, then in a traditional breading method, dip the goat cheese balls in flour, egg wash, the panko breadcrumbs. Deep fry at 365 degrees until golden brown.
3.) In a hot sauté pan, add 1 tablespoon of butter, then the spinach, salt and pepper, wilt down. In another sauté pan, sear the eggplant in butter and cook for about 2 minutes.
Roasted Poussin with Gigante Beans, Blue Lake Beans and Roasted Red Bell Peppers
Ingredients:
6 Poussins, cleaned of excess fat, neck bones and wing tips
MARINADE:
2 cups white wine
2 cups extra virgin olive oil
½ cup garlic, minced
6 tbsp Dijon mustard
2 ½ tbsp Kosher salt
2 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp ground coriander seed
1 tbsp ground cumin seed
6 Poussins, cleaned of excess fat, neck bones and wing tips
MARINADE:
2 cups white wine
2 cups extra virgin olive oil
½ cup garlic, minced
6 tbsp Dijon mustard
2 ½ tbsp Kosher salt
2 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp ground coriander seed
1 tbsp ground cumin seed
Instructions:
Add all ingredients to a blender, except the oil. Turn on blender and gradually pour in the olive oil to emulsify.
Rub poussins with some of the marinade. Save excess marinade for another use. Refrigerate poussins overnight. The next day, wipe off excess marinade to prevent burning and preheat oven to 500*. In a sauté pan, heat corn oil over high heat. Carefully place poussins in pan, breast side down. Sear all sides until golden brown. Remove excess fat from pan and place poussins in the oven for about 25 to 30 minutes, until cooked through and juices run clear. Season with Kosher salt.
Also the night before, soak 2 cups of gigante beans in water. The next day, strain and rinse the beans with fresh water. Cover with about 8 cups of chicken stock, bring to a boil and simmer until tender, about 4 hours. Add cooked blue lake beans and roasted and chopped red bell pepper to the gigante beans. Add 6 tbsp of unsalted butter and 1 tbsp of minced parsley. Season with Kosher salt. The bean mixture will be used as the base for the poussins.
½ lb blue lake beans, cut into 1 inch pieces and blanched for 5 minutes 1 red bell pepper, roasted, peeled, seeded and chopped 1 tbsp parsley, minced
Add all ingredients to a blender, except the oil. Turn on blender and gradually pour in the olive oil to emulsify.
Rub poussins with some of the marinade. Save excess marinade for another use. Refrigerate poussins overnight. The next day, wipe off excess marinade to prevent burning and preheat oven to 500*. In a sauté pan, heat corn oil over high heat. Carefully place poussins in pan, breast side down. Sear all sides until golden brown. Remove excess fat from pan and place poussins in the oven for about 25 to 30 minutes, until cooked through and juices run clear. Season with Kosher salt.
Also the night before, soak 2 cups of gigante beans in water. The next day, strain and rinse the beans with fresh water. Cover with about 8 cups of chicken stock, bring to a boil and simmer until tender, about 4 hours. Add cooked blue lake beans and roasted and chopped red bell pepper to the gigante beans. Add 6 tbsp of unsalted butter and 1 tbsp of minced parsley. Season with Kosher salt. The bean mixture will be used as the base for the poussins.
½ lb blue lake beans, cut into 1 inch pieces and blanched for 5 minutes 1 red bell pepper, roasted, peeled, seeded and chopped 1 tbsp parsley, minced
Assorted Asian and Wild Greens
Ingredients:
1 Persian cucumber
1 Honey tangerine
2 TBS Extra Virgin Olive Oil
Lotus root chips
¼ cup Green Papaya, julienned
Salt and Pepper to taste
1 Persian cucumber
1 Honey tangerine
2 TBS Extra Virgin Olive Oil
Lotus root chips
¼ cup Green Papaya, julienned
Salt and Pepper to taste
Instructions:
Wash greens and put into mixing bowl. Add sliced cucumber, julienned green papaya. Sqeeze tangerine juice, add to salad. Add olive oil, salt, and pepper. Toss and place on cold plate. Garnish with lotus root chips.
Wash greens and put into mixing bowl. Add sliced cucumber, julienned green papaya. Sqeeze tangerine juice, add to salad. Add olive oil, salt, and pepper. Toss and place on cold plate. Garnish with lotus root chips.
Pan-roasted turbot, black rice, abalone mushrooms, littleneck clams, dill and lemon butter
Ingredients:
DILL AND LEMON BUTTER
½ pound butter, softened
1 lemon, juice and zest
½ cup dill, chopped
4 shallots, minced
salt and pepper
BLACK RICE
½ cup veneto black rice (surfas.com)
2 oz. butter
3 shallots, sliced
4 cup chicken stock
3 bay leaves, fresh
salt and pepper
TO FINISH:
4 pcs. (5oz each) turbot filet
2 TBS grape seed oil
salt
12 littleneck clams, washed
2 oz. butter
2 shallots, sliced
½ cup white wine
1 cup abalone mushrooms, sliced (oyster or royal trumpet mushrooms as a substitute)
½ cup chicken stock
4 TBS dill and lemon butter
Black rice
¼ cup dill fronds, pickled leeks and olive oil
DILL AND LEMON BUTTER
½ pound butter, softened
1 lemon, juice and zest
½ cup dill, chopped
4 shallots, minced
salt and pepper
BLACK RICE
½ cup veneto black rice (surfas.com)
2 oz. butter
3 shallots, sliced
4 cup chicken stock
3 bay leaves, fresh
salt and pepper
TO FINISH:
4 pcs. (5oz each) turbot filet
2 TBS grape seed oil
salt
12 littleneck clams, washed
2 oz. butter
2 shallots, sliced
½ cup white wine
1 cup abalone mushrooms, sliced (oyster or royal trumpet mushrooms as a substitute)
½ cup chicken stock
4 TBS dill and lemon butter
Black rice
¼ cup dill fronds, pickled leeks and olive oil
Instructions:
DILL AND LEMON BUTTER:
Mix everything well, season and refrigerate (keeps for a month or freeze for up to 6)
BLACK RICE:
Sweat shallots in butter, until tender. Add rice, cook one minute and then add stock and baby leaves. Cook until tender, season and reserve (at 25 minutes)
TO FINISH:
Heat up the rice and keep warm
Season turbot with salt and place bone side down in hot sauté pan
Begin sweating the shallots and mushrooms in the butter in a saucepan
Add the clams, the white wine and cover
Turn the fish over when it's golden brown (about 2 minutes), cook another 2 minutes
Uncover the clams after they open and add the chicken stock
Reduce the liquid by half and finish with the dill and lemon butter
Divide the rice onto four warm plates, place the fish on top
Spoon mushroom and clam mixture over the fish (3 clams per plate)
Garnish with salad of pickled leeks and dill fronds tossed with olive oil, serve
DILL AND LEMON BUTTER:
Mix everything well, season and refrigerate (keeps for a month or freeze for up to 6)
BLACK RICE:
Sweat shallots in butter, until tender. Add rice, cook one minute and then add stock and baby leaves. Cook until tender, season and reserve (at 25 minutes)
TO FINISH:
Heat up the rice and keep warm
Season turbot with salt and place bone side down in hot sauté pan
Begin sweating the shallots and mushrooms in the butter in a saucepan
Add the clams, the white wine and cover
Turn the fish over when it's golden brown (about 2 minutes), cook another 2 minutes
Uncover the clams after they open and add the chicken stock
Reduce the liquid by half and finish with the dill and lemon butter
Divide the rice onto four warm plates, place the fish on top
Spoon mushroom and clam mixture over the fish (3 clams per plate)
Garnish with salad of pickled leeks and dill fronds tossed with olive oil, serve
Pepper Crusted Diver Scallops with Carrot Vanilla Emulsion
Ingredients:
CARROT VANILLA EMULSION
1 lg. organic carrot
4 oz. cubed unsalted butter
1 oz. heavy cream
1 tsp. lemon juice
Salt to taste
1 vanilla bean
FENNEL AND YUKON GOLD POTATO PUREE
2 fennel bulbs
2 yukon gold potato
1 russet potato
1 pint cream
4 oz. butter
½ cup Sambuca or any anisette
½ cup heavy cream or milk
Salt to taste
CARROT VANILLA EMULSION
1 lg. organic carrot
4 oz. cubed unsalted butter
1 oz. heavy cream
1 tsp. lemon juice
Salt to taste
1 vanilla bean
FENNEL AND YUKON GOLD POTATO PUREE
2 fennel bulbs
2 yukon gold potato
1 russet potato
1 pint cream
4 oz. butter
½ cup Sambuca or any anisette
½ cup heavy cream or milk
Salt to taste
Instructions:
Peel and juice carrot. Warm juice over LOW heat. Cut vanilla bean in half lengthwise and scrape the seeds out with knife. Add bean to juice.Whisk butter into carrot juice SLOWLY. Add the heavy cream, then lemon juice and season with salt.
Core, clean and rough-chop fennel bulbs, then sautë over medium heat for 5 minutes. Add Sambuca and flambé. Cover with cream. Braise, covered, for about 30 minutes until tender. Puree in food processor or pass through fine-grade sieve. Simmer quartered potatoes in salted water until tender. Strain and run through food mill. Combine purees and season.
Core, clean and rough-chop fennel bulbs, then sautë over medium heat for 5 minutes. Add Sambuca and flambë. Cover with cream. Braise, covered, for about 30 minutes until tender. Puree in food processor or pass through fine-grade sieve. Simmer quartered potatoes in salted water until tender. Strain and run through food mill. Combine purees and season.
For the Scallops Ground or crush whole peppercorns (enough to cover a plate). Salt 5 large sea scallops (diver). Coat one side of scallops with peppercorn mixture. Heat pan over HIGH heat. Add 1 T of vegetable oil. Place scallops crust side down and sear until brown. Add cold cubed butter in pan. Turn over scallops and finish (about 2 minutes.) Blanch and shock prepared vegetables (baby carrots, pearl onions, haricot verte) and then butter glaze to order. Place fennel puree in center of shallow bowl or plate. Place scallops evenly spaced in a circle around puree (resting part of scallop on puree). Pour shallow pool of sauce in bottom of bowl and arrange butter-glazed vegetables in between the scallops. Garnish with scallion curl.
Peel and juice carrot. Warm juice over LOW heat. Cut vanilla bean in half lengthwise and scrape the seeds out with knife. Add bean to juice.Whisk butter into carrot juice SLOWLY. Add the heavy cream, then lemon juice and season with salt.
Core, clean and rough-chop fennel bulbs, then sautë over medium heat for 5 minutes. Add Sambuca and flambé. Cover with cream. Braise, covered, for about 30 minutes until tender. Puree in food processor or pass through fine-grade sieve. Simmer quartered potatoes in salted water until tender. Strain and run through food mill. Combine purees and season.
Core, clean and rough-chop fennel bulbs, then sautë over medium heat for 5 minutes. Add Sambuca and flambë. Cover with cream. Braise, covered, for about 30 minutes until tender. Puree in food processor or pass through fine-grade sieve. Simmer quartered potatoes in salted water until tender. Strain and run through food mill. Combine purees and season.
For the Scallops Ground or crush whole peppercorns (enough to cover a plate). Salt 5 large sea scallops (diver). Coat one side of scallops with peppercorn mixture. Heat pan over HIGH heat. Add 1 T of vegetable oil. Place scallops crust side down and sear until brown. Add cold cubed butter in pan. Turn over scallops and finish (about 2 minutes.) Blanch and shock prepared vegetables (baby carrots, pearl onions, haricot verte) and then butter glaze to order. Place fennel puree in center of shallow bowl or plate. Place scallops evenly spaced in a circle around puree (resting part of scallop on puree). Pour shallow pool of sauce in bottom of bowl and arrange butter-glazed vegetables in between the scallops. Garnish with scallion curl.
