Wednesday, January 19, 2011
Vice Valentine Day Menu and Recipes
Vice Ceviche: Jumbo prawns marinated in Vice and citrus juice and served with a Vice mango salsa.
Vice Tomato cream soup, Tomatoes simmered with Vice herbs and cream.
Vice Salad; Arugula, pear and Asiago salad with Vice poppy seed dressing.
Vice Chicken, A chicken supreme stuffed with Vice macerated apricots, currants, orange zest, wild rice, mirepox, served with a Vice and orange sauce.
Tourendo alla Vice; Filet mingon topped with a house made crabcake smotheedr with oyster mushroom Vice demi glace.
Vice Mahi Mahi , Mahi Mahi gently poached in Vice served with Vice tomato lemon cream
Vice Torte, chocolate torte laced with Vice covered with Vice ganache topped with a Vice white chocolate truffle served with Vice chantilly cream and Vice and Godiva Liqueur.
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
1/2 cup lemon juice (juice from 2-3 lemons)
¼ cup Vice
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.
Mango Salsa Recipe
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
2 Tbsp Vice
1 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
1 1/2 pounds ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 teaspoon kosher salt
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 475° F.
Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablesoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes.
Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, salt, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add salt and pepper if necessary. Stir in Parmesan and bring soup to a simmer.
3/4 c. sugar
1/3 c. white vinegar
2 tsp. prepared Dijon, or similar mustard
1 scant tsp. salt
1 c. olive oil
1/2 Tbs. poppy seeds
2 bags of mixed baby greens
2 or 3 thin-sliced pears, dipped in lemon
2/3 c. pecans, toasted if desired
4 oz. blue cheese, crumbled
For dressing, heat 30 seconds in microwave, until sugar dissolves when stirred: >3/4 c. sugar > 1/3 c. white vinegar
Add to bowl and stir well: > 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt
Last, blend in: > 1 c. olive oil > 1/2 Tbs. poppy seeds
This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad: > 2 bags of mixed baby greens > 2 or 3 thin-sliced pears, dipped in lemon > 2/3 c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled.
Vice Stuffed Chicken Breasts
8 chicken breasts, bone in or boned but with the skin intact
2 tablespoons butter
2 tablespoons butter
2 green onions, minced
3/4 cup parboiled rice
1/2 cup currants
1/4 cup chopped dried apricots
1 3/4 cups chicken stock
1 teaspoon grated orange rind
1/4 cup Vice
1/4 cup toasted slivered almonds or pine nuts
salt and pepper
2 ounces cream cheese, cubed
In a heavy saucepan, melt 2 tablespoons of butter over medium heat. Cook onions, stirring, for about 1 minute or until softened. Add rice, currants and apricots, stirring to coat. Add stock, orange rind and Vice and bring it all to a boil over high heat. Reduce the heat and simmer, covered, for 15 - 20 minutes or until rice is tender and the moisture is absorbed. Add almonds, and salt and pepper to taste. Fold in cream cheese. Let it cool completely.
Preheat oven to 375°F.
Meanwhile, using a sharp knife, remove the bones from chicken breasts, leaving the skin intact. Gently loosen the skin from 1 long side of each breast, leaving it attached along the curved edge. Stuff about 1/2 cup stuffing under skin, pressing to spread stuffing evenly. Place the chicken on a greased, rimmed baking sheet. Brush the chicken with butter. Bake, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.
You can skim the fat from the pan juices and serve the pan juices drizzled over the chicken.
Makes 8 servings.
Vice Lemon Cream Sauce
2 cups slivered spinach
1/4 cup chopped shallots
1 tsp grated lemon zest
1 1/4 cups chicken or fish stock
3 tbsp tomato paste
¼ cup Vice (flamed)
1/4 cup whipping cream
1 tbsp lemon juice
1/4 cup unsalted butter
Salt and freshly ground pepper
Combine spinach, shallots, lemon zest,stock and tomato paste in a pot. Bring to boil on high heat. Reduce heat and simmer gently for 10 minutes.
Place in food processor or blender and purée.
Strain sauce into a skillet and add the Vice and cream. Bring to boil, stirring occasionally, and reduce until sauce lightly coats a spoon. Add lemon juice.
Reduce heat to very low and whisk in butter one tablespoon (15 ml) at a time. Season with salt and pepper. Use on poached Mahi Mahi.
Vice Poached Mahi Mahi.
1 cup vice
4 -6 oz Mahi Mahi Fillets
Flame the Vice in a skillet, reduce heat to a gentle simmer and coddle the fish fillets for 10 minutes, serve with the sauce listed above.
Tourendo’s alla Vice (Small filet's topped with Crab Cakes and a great sauce)
6 x 1 1/4-inch thick tournedos, trimmed
3 tablespoons butter
scant 1/2 cup Vice
1/3 cup demi glace (recipes follow, very time consuming but worth every minute)
6 tablespoons heavy cream
Tournedos are steaks cut from the heart of the tenderloin. They are usually 1 1/4 - 2 inches thick and weigh 3 1/2 - 5 ounces. Tie the tournedos neatly with kitchen string so that they keep their rounded shape while cooking.
Melt the butter in a skillet and, when it turns hazel, add the steaks.
Cook over high heat for 1 minute on each side, turning with a slotted spatula.
Lower the heat and cook for 7-8 minutes for rare or 10 minutes for medium.
Pour in the Vice, tilt the skillet and ignite.
When the flames die down transfer the tournedos to a warm serving dish and remove the string.
Stir the cream into the cooking juices, add the truffle pate and a pinch of salt and mix well.
Cook over medium heat until the sauce has thickened.
Top each tourendo with a crab cake. Pour the sauce over the tournedos and serve.
1 pound (454 g) lump crab meat, well drained
1 1/4 cups whole wheat cracker crumbs, divided
1/4 cup finely minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
2 tablespoons light mayonnaise (not fat free)
1 tablespoon freshly squeezed lemon juice
2 tablespoons grainy Dijon mustard
1 teaspoon Chef K Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon each butter and light olive oil for sautéing crab cakes
To make crab cakes, combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.
Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use 1/3 cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon
BASIC BROWN STOCK
7 pounds beef marrow bones sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon
Vice Chocolate Torte
A torte covered with ganche topped with a truffle and served with Chantilly cream.
2 cups chopped semi-sweet chocolate
¾ cup butter
1/3 cup cocoa powder
½ teaspoon instant espresso powder
1 cup minus 1 tablespoon granulated sugar
1 tablespoon all-purpose flour
Preheat the oven to 350F. Lightly butter a 9-inch springform pan and set aside. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder and espresso powders until smooth and set aside for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.
Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake an a serving platter and cool completely before serving.
This chocolate torte recipe makes 10 servings.
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
3 tablespoons Vice
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped. In the above picture I used a Wilton 1M open star tip to pipe rosettes.
Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. (See our Truffles section in this blog)
White Chocolate Truffle
1/2 cup Crème Fraîche (or heavy cream)
1/4 cup Vice
14 oz. White Chocolate (use as high quality of chocolate as possible)
8 oz. Additional White Chocolate
3 tbsp. Butter (optional)
Break chocolate into small pieces and put in a large bowl.
Bring cream and Vice slowly to a light boil.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
If you want to add butter, do so now, before the batter cools, and thickens.
This batter is called Ganache and is the base for all French chocolate truffle recipes!
When the ganache is warm it is very creamy. You can thicken it
1. by whisking it (the oxygen causes it to thicken) or
2. by putting it in the refrigerator. You want the ganache to be just thick enough to easily form the truffle balls…
Vice Chantilly Cream
1 cup heavy (whipping) cream
2 tablespoons sugar
¼ cup Vice reduce to 2 tbsp
1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean,
or 1/2 teaspoon vanilla powder
Whisk the cream, sugar, Vice and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.