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Arthur's Landing
Pershing Circle at Port Imperial
Weehawken, N.J.
(201) 867-0777
Jumbo Lump Crab Cakes
Cabbage Garnish
Apple Cider Cream
Heart
of Peppered Tuna Filet with Shiitake Mushrooms, Ginger and Beet Sauce
Chilled Green Pea Soup with
Crabmeat and Mint
Goat Cheese &
Roasted Yellow Beet Terrine with Red Beet Vinaigrette
Sweet Pea
& Mint Cappuccino with Peekytoe Crabmeat
Coeur A'La Crème with Raspberry Sauce
Mushroom-Steamed Chicken Breast
"PVC"
North Atlantic Salmon with Roasted Vegetable
Bayaldi, English Peas and Oloroso Sauce
Pan Seared Salmon
Sautéed Shrimp with Oyster Mushrooms and Country Ham
Terrine of Lobster, Foie Gras, Smoked Chicken and Morel
Mushrooms with Asparagus Coulis
Wild Mushroom Tart with Toasted Goat Cheese and Baby
Mustard Leaves
Wok Fried Tempura Ahi Rolls
Coeur A'La Crème
with Raspberry Sauce
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Serves 4 - 6
Ingredients:
1 lb. Jumbo Lump Crabmeat
1/8 c. Celery, Chopped Fine
1/8 c. Onion, Red, Chopped Fine
3 tbl. Dijon Mustard
2 tbl. Worchestershire
1 tbl. Tabasco
1/8 c. Parsley
2 tbl. Lemon Juice, Fresh
2 tbl. Old Bay Seasonings
2 Eggs, Whole Beaten
1 tsp. Salt
1 tsp. Pepper, White
1 1/2 c. Breadcrumbs
Directions:
"Pick" crabmeat, being careful to remove all shells and cartilage, avoid breading up the large pieces of crab.
Mix liquid ingredients, dijon, Tabasco, worchestershire, lemon juice & eggs well.
Toss crab with parsley, onion, celery, Old Bay seasonings, salt & pepper.
Add liquid mix.
Mix breadcrumbs
Form cakes into desired shape and coat with breadcrumbs. To cook, heat canola/corn or a neutral oil to medium-high temperature. Add a small amount of butter to pan. Add crab cakes and cook slowly about 4 minutes on each side. Drain and reserve warm until serving.
* Note: Breadcrumbs quantity can vary as needed. The ratio of breadcrumbs to liquid should be adjusted so that the total mix "comes" together when you press the complete mix into a ball or round shape.
Ingredients:
1 med. head Cabbage
1 tsp. Caraway Seeds
1 tsp. Mustard Seeds
1/4 c. Rice Wine / Champagne Vinegar
Salt and Pepper to Taste
1 tbl. Butter
Directions:
To Serve:
Please equal parts of cooked cabbage on serving plates. Surround cabbage with finished sauce and place one cooked crab cake over cabbage.
Serve!
Ingredients:
4 c. Apple Cider
3. c. Heavy Cream
2 Whole Shallots, diced fine
Salt to taste
Pepper, white to taste
4 oz. Butter
Directions:
Heat sauce pan to medium high heat. Add 1 tbl. of butter (reserve the remainder).
Add shallots. Cook for 1 minute to soften.
Add apple cider. Turn heat source to high heat and reduce by 1/2 volume.
Remove from heat, season and whisk in butter.
Heart of Peppered Tuna Filet with Shiitake Mushrooms, Ginger and Beet Sauce
Serves 4
Ingredients:
2 Lemons
3" Ginger Piece
1 tbl. Black Peppercorns
1 tbl. Red/Pink Peppercorns
1 tbl. White Peppercorns
1 lb. Shiitake Mushrooms
1/2 c. Beet Juice
1/2 lb. Butter
Salt, Pepper
1 tbl. Lemon Juice
4-8 oz. Tuna Filets (Heart Shaped Cut, if desired)
1 tbl. Chives, freshly chopped
Directions:
Peel ginger, cut into thin slices across the grain and then into julienne strips. Bring 2 cups of water to a boil, add ginger and simmer, 15 minutes. Drain. Remove the zest from the lemons and cook like ginger in the same liquid.
Remove stems from the shiitake mushrooms and cut the caps in very thin strips. Simmer the beet juice in a sauce pan until reduced by half. Return to low heat and whisk in butter, small piece at a time. Season. Add lemon juice, remove from heat and keep slightly warm.
Grind Peppercorns. Roll Tuna filets in peppercorn mix. Season with salt.
Broil or grill until medium rare.
To Serve:
Spoon some of the sauce on each plate. Set the Tuna on top of sauce and garnish with ginger, lemon zest and raw mushrooms. Sprinkle with chives.
Note: To make beet juice, use 1 lb. of peeled fresh beet and "juice" through commercial juicing machine or, in a food processor puree 2 lb.s of fresh peeled beets and strain through a fine mesh strainer to obtain juice.
Chilled Green Pea Soup with Crabmeat and Mint
Serves 4
by Executive Chef: Steven C. Singer of Arthur's Landing
Ingredients:
1/2 lb Jumbo Lump Crabmeat (optional)
1/2 cup Carrot Diced Fine
1/2 cup Leeks, whites only, Diced Fine
4 cups English Peas, Fresh Shelled
6 cups Chicken Stock
1/2 tsp Thyme Leaves, Fresh
2 tbsp Mint, Fresh, Julienne Fine
1 tbsp Olive Oil, Extra Virgin
Salt
White Pepper
Directions:
Heat Olive Oil in sauce pan on medium heat. Add diced peeled carrots and leeks, cook 6-8 minutes until softened. Add chicken stock and thyme, bring to a boil. Add peas and reduce heat to simmer, simmer for 15 minutes.
Transfer mixture to food processor and puree. Immediately strain through a medium mesh strainer and chill (to preserve greenness of peas). Whisk in creme fraiche and season.
To Serve:
Divide crabmeat between four chilled bowls. Ladle soup over crab and garnish each serving with mint.
Offer optional garnishes (by themselves or in any combination):
Shrimp - whole or diced
Lamb - diced fine
Tomato - diced
Green Onions - chopped
Chives - chopped
Ham - chopped
Prosciutto - Julienne
Vegetables - diced and blanched - carrots, celery...
Goat
Cheese & Roasted Yellow Beet Terrine
with red beet vinaigrette
(serves 8 - 10 appetizer portions)
5 golden beets (yellow) 3-4“ diameter
2 red beets 2-3” diameter
1 tsp. olive oil
2 sprigs rosemary chopped
4 oz. sherry wine vinegar
8 oz. extra virgin olive oil
2 lbs. goat cheese
1 bunch chives, chopped fine
8 oz. lemon juice
24 pieces walnut whole halves
1/2 tsp. cumin ground
1/2 tsp. cayenne pepper ground
mache or arugula leaves
salt
white pepper
Preheat oven to 350 degrees. Rub all beets with olive oil, chopped rosemary, salt and
pepper. Place beets on a large baking sheet and roast beets 45 minutes or until done. To
test doneness, stick the beets with a fine probe or small knife. The feel should be tender
but somewhat firm. Allow beets to cool down to room temperature, while beets are cooling,
place goat cheese in a mixer or food processor. Begin whipping goat cheese while slowly
adding 3 oz. of lemon juice. Remove goat cheese from mixer and transfer to a mixing bowl.
Add chives to cheese mixture and season with salt and pepper. Chill for 1 - 2 hours in
refrigerator.
Toast walnuts:
First coat walnuts lightly with olive oil and toss with cumin, cayenne, pepper and salt.
Toast on a baking sheet at 350 degrees for 5 -7 minutes. Remove and cool.
Assemble terrine:
Using a standard terrine 11” x 3” high x 3 1/2” across, line the vessel
with saran wrap and press securely against sides and bottom. To accomplish this you can
pour a slight bit of water into terrine and press it against the plastic. When finished,
wipe all the water away. Also insure that you leave excess plastic wrap over the sides to
drape over the top of terrine when finally assembled.
Peel and slice yellow beets 1/8” thick and spread evenly on a sheet pan. Sprinkle
beets with olive oil, sherry wine vinegar, salt and pepper. Lay one layer of beets in
bottom of terrine overlapping each beet slice slightly. Line sides of terrine with beet
slices also overlapping each slice. Spread 3/8” layer of goat cheese over bottom
layer of beets. Smooth and top terrine to press goat cheese evenly. Repeat this process
until all ingredients are used. The final layer should be beets. Drape plastic wrap over
top of terrine. Place a piece of cardboard (precut to fit the inner dimensions of terrine)
over the plastic and weight down until approximately 1 - 1 1/2 lbs. of weight. Chill
terrine overnight.
To make vinaigrette:
Peel and dice red beets into a 1/8” pieces. Place diced beets in mixing bowl. Add 3
oz. of lemon juice and 6 oz. of olive oil to mixture. Season with a pinch of cumin, salt
and pepper. Reserve.
To serve:
Unmold terrine by inverting onto a cutting board, being very careful as terrine is quite
fragile. With a thin bladed or serrated knife cut slices 1/2“ thick, and place on
serving plate. Spoon vinaigrette around terrine slice. Garnish with mache leaves or
arugula and toasted walnuts.
Sweet Pea & Mint Cappuccino with Peekytoe Crabmeat
Serves 4
by Executive Chef: Steven C. Singer of Arthur's Landing
The Soup:
6 cups Chicken Stock
16 oz. Fresh Peas, Shelled
2 Shallots, whole minced fine
1 Tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste
4 oz. Peekytoe Crabmeat or Jumbo Lump Crabmeat
Bring the chicken stock to a boil. Add fresh peas and shallots; cook until tender 5 - 7 minutes. Remove from heat. Transfer to a food processor and puree until smooth. Strain all through a fine mesh strainer. Season. Add finely chopped mint. Chill.
The Whipped Cream:
1/2 Cup Heavy Cream
Salt and Pepper
Whip heavy cream until stiff. Season with salt and pepper.
To Serve:
Using espresso cups or regular coffee cups, place equal portions of crab in the bottom of each cup. Pour in pea puree. Top each with a dollop of whipped cream. Garnishes for top of cream can include any of the following: caviar, old bay seasoning, celery seeds, thyme leaves or paprika.
* The soup can also be served warm.
Mushroom-Steamed Chicken Breast
"PVC"
(Poly Vinyl Chloride: aka plastic wrap-for those of you like me who said - What?)
Serves 4
Ingredients:
4-6 oz. Chicken Breast, boneless skinless
2 cloves Garlic
2 Shallots
2 Green Onion
8 Basil leaves, fresh
1 spring Thyme, fresh
8 oz. shiitake Murhsooms
(or regular table mushrooms)
1 Lemon, sliced extremely thin (16 slices)
Salt
White Pepper, ground
Directions:
Chop garlic fine, slice shallots and green onions.
Julienne basil and remove leaves only from thyme sprig. Slice shiitake mushrooms and lemon.
Keep all ingredients separate.
Bring 2 quarts of water to a rolling boil. Maintain on high simmer.
Tear off a piece of plastic wrap 12" x 12". Place 1 oz. of shiitake mushrooms in the center of the plastic wrap.
Top mushrooms with a pinch of garlic, some shallots, basil, thyme and two slices of lemon. Season the chicken breast with salt and pepper.
Gently lay chicken breast over the mixture. Repeat layering process on top of chicken.
Very tightly wrap plastic wrap around chicken tacking in the ends very securely and tight. This stage is very important as the wrapped chicken is going to be immersed in the boiling water to cook and the prevention of water getting into the package is essential so the flavors are not diluted.
* Note: When constructing chicken packages, be cognizant of proporations, as you will need to divide all ingredients to make 4 portions.
When final package has been made, immerse all packs into the boiling water for 12-14 minutes. Turn off the heat source and allow packages to "rest" 5 minutes in the liquid. This will allow them to finish cooking and become tender.
To serve, spread out four dinner size plates and top each with an accompaniment of your choice, such as, mixed greens, steamed or sauteed vegetables, pasta, etc.
Remove chicken from packages and serve with juices that are sealed within.
North Atlantic Salmon
with roasted vegetable bayaldi, English peas and oloroso sauce
(serves 4)
4 - 6 oz. salmon filets
3 tbs. extra virgin olive oil
1 bunch basil leaves, chopped fine
2 shallots, diced fine
Marinate the salmon filets overnight in the olive oil, shallot and basil mixture.
For the Bayaldi:
2 large eggplants
6 large tomato beefsteak
4 large yellow squash
4 large zucchini
8 cloves garlic, chopped fine
1 bunch thyme leaves picked from stems
1/4 cup extra virgin olive oil
6 large Spanish onions, sliced 1/4 thick
2 tbsp. butter
4 oz. port wine
In a high side sauté pan caramelize the onions. First melt the butter then add the onions and cook slowly, stirring frequently until onions are medium to dark brown (approximately 30 minutes). Add port wine and continue to cook until all port has evaporated. Cool onions and reserve.
Cut off all ends of squashes and eggplant. Slice as thinly as possible
(horizontally) both vegetables. If you find it difficult to slice these vegetables
horizontally you may lay them on their sides and make vertical cuts. Slice
beefsteak tomatoes as thinly as possible and reserve.
In a 13” x 9 x 2” ceramic oven proof baking dish brush a light coating of olive oil on bottom and sides. To layer bailed start first with a thin layer of caramelized onions, followed by a single layer of eggplant. Brush eggplant with olive oil, season with salt and pepper, sprinkle with thyme leaves and garlic. Proceed with the same procedure for the squashes and tomatoes. Repeat the process by starting again with caramelized onions until all ingredients are utilized.
In a preheated oven 350 degrees, bake the finished bayaldi for 25 minutes.
Remove from oven and cover with
plastic wrap to conform with the surface of the bayaldi. Place a piece of cardboard
(precut to confirm to interior of casserole) over the dish and weight. Place in
refrigerator 4 - 6 hours to set and compress.
For the sauce:
2/3 cup English peas
1 qt. orange juice
8 oz. Spanish Sherry (oloroso) dark style
2 shallots, chopped fine
1/8 cup tarragon leaves, chopped fine
1 tsp. butter, plus 8 oz. to finish sauce (melt butter in sauce pan)
2 tbsp. heavy cream
Add 1 tsp. of butter to sauce pan and melt. Add shallots and cook 2 -3 minutes Add sherry,
orange juices and heavy cream. Reduce until 1/4 total volume is reached. Add tarragon.
Remove pan from heat. Slowly add butter (1 oz. pieces at a time) and whisk thoroughly
returning pan to low heat periodically. When all butter is incorporated, season with salt
and white pepper. Keep sauce warm. Add cooked English peas.
Brush off excess basil leaves and shallots from salmon filets. Cook salmon filets in sauce pan on grill or in the oven depending on your preference.
To serve cut bayaldi into pieces approximately the same size as salmon and heat in oven. Place Bayaldi on serving plate top with cooked salmon filet and spoon sauce around. Grind cracked black pepper over all and serve.
Pan Seared Salmon
with Lobster - Chanterelle Mushroom and Jersey Sweet Corn Vinaigrette
Serves 4
Preparation:
4 - 8 oz. Salmon Filet (Thick Cut)
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Tarragon, Chopped Fine
1 Whole Shallot, Chopped Fine
Black Pepper
Marinate the salmon filets 4 - 6 hours with all of the above ingredients.
Sauce:
2 Whole Shallots
1/2 lb. Chanterelle Mushrooms
8 Oz. Lobster Meat, Cooked and Chopped Fine
1/2 Cup Roasted Peppers, red and yellow julienne
1/2 Cup Sweet corn cooked and scraped from cob
1/4 Cup Lime Juice
3 Tbsp. Olive Oil, Extra Virgin
1 Tbsp. Champagne Vinegar
1 Tbsp. Butter
1 Tbsp. Tarragon Leaves, fresh
Melt butter in large sauce pan. Add shallots and cook until softened over medium heat. Add roasted peppers, sweet corn and morels. Cook 2-3 minutes. Add lime juice and vinegar. Add lobster meat and tarragon. Cook 3-4 minutes until most of the liquid has dissipated. Remove from heat and add olive oil. Season with salt and pepper. Reserve and keep warm.
Presentation:
In large sauce pan add 3 Tbsp. of extra virgin olive oil and 1 Tbsp. of butter. Melt. Remove salmon from marinade and season with salt. Place filets in hot pan and cook on one side until golden brown. Turn filets over and continue to cook until fish is medium rare (approximately 8 - 9 minutes total cooking time). Remove filets and place on warm serving plates. Spoon warm vinaigrette over salmon and serve.
Summer Vegetable Accompaniments:
Sliced Red and Yellow Beefsteak Tomatoes
Yellow Romano and Yellow Was Beans
Yukon Gold Potatoes Cubed and Sautéed
Mixed Field Greens or Herb Salad
All of the above can be utilized as a "bed" to place warm salmon and vinaigrette
over.
Sautéed Shrimp
with Oyster Mushrooms and Country Ham
(Serves 4 Appetizers Portions)
Preparation:
Risotto:
2 Cups Chicken Stock
2 Tbsp. Butter
2 Tbsp. Olive Oil
1/2 Large Onion, minced
1/2 Cup Oyster Mushrooms (shiitakes and button mushrooms may be substituted)
1 Cup Risotto (Arborio Rice)
To make Risotto:
In a 2 quart saucepan bring stock to a boil. Reduce to a light simmer.
In another saucepan (same size) heat butter and oil. Add onion and brown slightly. Add
mushrooms and cook 3-4 minutes, stirring with a wooden spoon. Add rice and stir until all
grains are coated with the butter/oil mixture. Slowly add the stock, 1/4 cup and a time
stirring constantly until the rice has absorbed all the liquid then add move until all the
stock is incorporated. This should take 10-12 minutes total time. Turn off heat and
reserve in pan.
Shrimp and Mushrooms:
1 1/2 Cups Chicken Stock
1/4 Cup Butter
1/2 Cup Parmesan or Romano Cheese Grated
2 Tbsp. Olive Oil
8 Shrimp, Peeled and Deveined
1 Shallot, Minced
1 Garlic, Clove Crushed
Salt and Pepper
1/2 Cup Oyster Mushrooms Whole
To cook shrimp and mushrooms, to finish risotto:
In a 10" sauté pan, heat oil until very hot. Add shrimp and cook 1 minute
on each side. Remove and keep warm. Reduce heat to medium high and add mushrooms, shallots
and garlic clove. Add rice to pan and turn heat to high. Add remaining stock and butter.
Bring to a boil. Stir in cheese. If risotto becomes to thick add more liquid. Remove from
heat and season with salt and pepper.
Garnishes:
1/4 Cup Country Ham (Smithfield Style) Prosciutto can be used for a
different flavor element
1 Lemon
1 Tbsp. Chives, Chopped
Presentation:
To serve:
Divide risotto onto four (4) serving plates or bowls. Place two (2) shrimp on top
of each portion of rice. Sprinkle each with ham and chives. Squeeze lemon juice all over
and serve.
Terrine of Lobster
Foie Gras, Smoked Chicken and Morel Mushrooms with Asparagus Coulis
Preparation:
1 lb. Lobster tail meat, cooked
12 oz. Foie Gras, fresh
8 oz. Salmon
8 oz. Scallops
8 oz. Smoked Chicken Breast, cooked
8 oz. Morel Mushrooms
1 qt. Milk
16 oz. Chicken Stock
4 Shallots, chopped
2 Gelatin Sheets
8 Red Swiss Chard Leaves
6 oz. Cream
2 Eggs, separated
4 sprigs of Thyme, fresh
4 oz. Butter
Salt and White Pepper
Soak foie gras overnight in milk, 12 hours.
Rinse mushrooms and towel dry.
In a saute pan, melt butter. Add shallots and garlic, cook gently for 5 minutes. Do not brown the shallots. Add the morels, cook slowly for 5 minutes, remove garlic clove. Remove from heat and reserve at room temperature. Remove leaves from thyme sprig and chop fine. Add to mushrooms. Season mushrooms with salt and white pepper.
Slice lobster tail meat into ¼" thick medallions. Julienne chicken breast into ¼" thick strips. Slice foie gras into ¼" thick pieces.
Bring chicken stock to a boil. Add gelatin sheets to cold water to soften. When gelatin sheets are soft, add to chicken stock and allow stock and gelatin to cool to room temperature.
In a food processor add salmon ans scallops and blend. While blade is turning, add cream slowly to blend. Add egg yolks. Add egg whites. Season with salt and white pepper. Remove from blender and reserve.
Blanch swiss chard leaves in boiling salted water for 30 seconds. Remove and place immediately into ice water. Remove from water and drain well on dry towel.
To assemble terrine, butter the inside of the vessel on the bottom and sides to avoid sticking when terrine is cooked. Line the bottom with the blanched swiss chard leaves, pressing the leaves to the perfect contour of the terrine. Place 1/3 of the salmon-scallops mixture on the bottom and spread evenly. Place 1/3 of chicken breast evenly over the salmon-scallop mixture, pour 1/3 of the chicken stock over mixture.
Follow this layering process with 1/3 of the morel then lobster, then foie gras. Top with 1/3 of salmon-scallop mixture. Repeat layering and finish with salmon-scallop mixture. Fold swiss chard leaves over the top of terrine mix.
Place lid on terrine and bake at 275° degrees for 1 hour on middle rack of oven.
Remove terrine from oven and remove lid. Cut a piece of cardboard to fit precisely over the top of the interior of terrine. Wrap the cardboard with plastic wrap. Place a weight or weights, over the wrapped cardboard (note: this helps compress the juices out of the terrine so it becomes denser and easy to slice upon presentation. Chill terrine 24 hours with weights on top.)
For the Asparagus Coulis:
1 lb. Asparagus Spears
1 qt. Chicken Stock
4 oz. Olive oil, extra virgin
2 oz. Lemon Juice, fresh squeezed
Salt and White Pepper
Cut asparagus spears into ¼" lengths. Add to chicken stock in a 2-qt. Saucepot. Cook 30 minutes on medium heat. Transfer mixture to a food processor and puree. Strain the mixture into a mixing bowl, forcing as much pulp out of this asparagus as possible. Add olive oil and lemon juice to strained asparagus. Season, chill and reserve.
To Serve:
Remove terrine from refrigerator and place into a pan with hot water for 5 minutes. This will loosen the cooked terrine from the vessel. Invert the terrine onto a cutting board surface. Slice with a thin bladed knife to desired thickness. (1/2" makes a suitable portion) Place terrine on a serving plate and surround with asparagus coulis. Garnish with thyme sprigs or baby greens.
Wild Mushroom Tart
with Toasted Goat Cheese and Baby Mustard Leaves
(Serves 4)
Ingredients:
1/4 lb. Chanterelles, diced 1/8"
1/4 lb. Porcini Mushrooms, diced 1/8"
1/4 lb. Crimini Mushrooms, diced 1/8"
1/2 tsp. Thyme Leaves, fresh
1 clove Garlic, crushed
1 tbsp. Olive Oil
2 tbsp. Butter
Salt & Pepper
2 tbsp. Parmesan Cheese (Reggiano), grated
1 Shallot, chopped fine
2 whole Eggs, beaten
4 oz. Goat Cheese, cut into rounds 1/4" thick
1 cup Mustard Leaves, baby or arugula leaves
Sauce:
2 cups Red Wine, dry
1 Pear, coarsely chopped
1 Green Apple, chopped
1/2 cup Water
1 tsp. Butter
1 Shallot, diced
1 sprig Thyme, fresh
To Prepare Sauce:
Melt butter in 2 quart saucepan. Add shallots and brown slightly. Add fruit and
cook until soft (4-5 minutes). Add liquid. Bring to a boil. Reduce to a simmer. Reduce by
1/2 volume. Puree in a food processor. Strain through a medium mesh sieve or strainer.
Return to a sauce pan and reduce to a thick syrup consistency. Reserve and keep warm.
To Prepare Tart:
Heat olive oil and butter in a large saute pan. When butter is melted, add
shallot and garlic clove. Cook 2-3 minutes to release flavors. Remove garlic. Add
mushrooms. Cook 12-15 minutes, stirring frequently. Remove from heat and add thyme. Season
with salt and pepper. Allow to cool to room temperature. Fold in egg mixture and cheese.
To Bake Tart:
Preheat oven to 350 degrees. Butter four (4) molds for tarts (preferably 4"
x 3/4"). Divide mushroom mix into four parts and fill the molds. Bake on a sheet pan
in oven for 15-18 minutes. Remove and allow to cool to room temperature. Remove from mold.
Return to sheet pan.
To Serve:
Preheat broiler function on oven. Top each mushroom tart with goat cheese round.
Place under broiler for 3-4 minutes until goat cheese is browned and crispy. Place equal
parts of mustard greens on serving plates (4). Place warmed tart on greens and drizzle
with warm sauce. Serve.
Coeur A'La Crème with Raspberry Sauce
A traditional French country dessert that is extremely simple and quick to create. It can be used for birthdays, anniversaries as well as Valentines Day
Serves 4
Equipment Needed:
4 - 4oz. heart shaped ceramic molds
Cheesecloth
Ingredients:
8 oz. mascarpone cheese
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon chambord liqueur
1/2 cup confectioners sugar
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon lemon juice
Procedure:
Cut 4-6" squares of cheesecloth
Press one square of cloth inside each mold
In a bowl or an electric mixer whip the mascarpone, 1/4 cup of cream, the vanilla, 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
In another bowl whip the remaining 1 cup of cream and the confectioners sugar until the mix forms stiff peaks.
Gently fold in the whipped cream into the chilled cheese mixture in three separate maneuvers.
Spoon the mixture into the mold and tap slightly so they settle evenly. Refrigerate overnight.
Sauce:
In a food processor puree the raspberries, sugar and lemon juice. Strain and refrigerate.
Garnishes:
Fresh stem strawberries or raspberries
Mint leaves
Wok
Fried Tempura Ahi Rolls
with shoya mustard sauce and spicy peanut sauce
(Serves 4)
For the Tuna Rolls:
12 oz. Ahi (tuna) Sashimi grade cut
1/2” thick x 3 1/2” long x 2” wide
2 tbsp. wasabi paste
4 nori sheets
2 tbsp. ginger, minced
salt and pepper
Season the Ahi strips. Spread a thin ribbon 1/2” wide on each nori sheet (in middle). Place one piece of Ahi on one end of each sheet and distribute ginger evenly (on all four sheets) over tuna. Fold the nori sheets and then roll up into tube shapes seal the rolled end with a thin spread of Wasabi so roll will not come undone. Reserve the rolls.
Prepare the sauces:
For shoya mustard sauce:
1 1/2 tbsp. wasabi paste
1 1/2 tbsp. warm water
2 tbsp. soy sauce
1/4 cup dry white sauce
1 tbsp. rice wine vinegar
1 tbsp. shallots, minced
2 tbsp. mirin sweet rice wine
Mix the wasabi with warm water until a paste forms. Whisk soy sauce. Reserve. Bring to a boil the white wine, rice wine vinegar, shallots and mirin. Remove from heat and whisk in Wasabi. Cool to room temperature. Season and reserve.
For the peanut sauce:
1/2 cup chunky style peanut butter
1 bunch green onions
1 tbsp. ginger, grated
2 tbsp. sugar
2 whole jalapenos, sliced thin with seeds
3 tbsp. rice wine vinegar
water to thin
Place all ingredients in a food processor and blend until thoroughly combined adding a fine stream of water to adjust consistency of sauce. Final sauce consistency should be somewhat thick and pourable, similar to honey.
For the batter:
1 cup all purpose flour
3/4 cup ice water
1 large egg, beaten
vegetable oil for frying
Whisk flour, water and egg in a bowl. Reserve.
Heat oil in a heavy high sided sauce pan to 350 degrees. Dip one tuna roll into batter and turn over. Quickly remove and immerse into hot oil. Fry for 30 - 45 seconds. Remove with a slotted spoon. Transfer to paper towel to drain. Repeat with remaining rolls.
To serve:
Sauce plates using any pattern of design you desire. Slice rolls in 5 pieces each and arrange flat on plate or slice in 1/2 on the diagonal and stand rolls up.
Garnish with toasted sesame seeds, watercress, daikon sprouts, avocado or any other garnishment that suits the Hawaiian theme.
