Category: Uncategorized

Lorette Potatoes

Ingredients :
Russet Potatoes 350
Butter, Soft 70 gram
Egg Yolk Beaten 2 no’s
Freshly Grated Nutmeg As needed
Salt To taste
Ground Black Pepper As needed
Pate A Choux at Room temperature 570 gram
Vegetable Oil As needed
Methods:

  1. Scrub peel and cut the potatoes in to large pieces. Boil or steam the potatoes until tender enough to
    mash easily. Drain and dry them over low heat or on a sheet pan in 3000F/1490C oven until no more
    steam rises from them, 10 to 15 minutes, while the potatoes are still hot. Puree them through a food
    mill or potato ricer in to heated bowl.
  2. Add the butter and egg yolk to the potatoes. Season with nutmeg, salt, pepper and mix well by hand or
    with wire whip of an electrical mixer. Fold the Pate A Choux.
  3. Transfer the mixer to a piping bag and pipe the mixer in to crescent on strips of parchment paper
  4. Heat the oil to 3000F/1490C in heavy deep pot. Carefully lower the strips of paper in to the pot. When
    the lorettes have lifted off the paper, remove and discard the paper. Deep fry the lorettes until golden
    brown, turning if necessary to brown evenly, Remove them from the oil, blot dry on paper towels, and
    serve immediately.

Pan seared Tuna with grilled Vegetables and Sicilian dressing

(Fish)

No. of portions: 04

ingredients:

Tuna fillets,

Sicilian Olive Dressing,

Grilled Vegetable Ragout,

Micro Green Salad ,

White Balsamic Vinaigrette,

S&P Fish Prep

Fabricate the fish, (skin of fish should be removed also the blood line See chef demo. Cut into portions; 5.5-6.5 ounce range is acceptable .

“S ALMORIGLIO ”S ICILIAN O LIVE DRESSING

Ingredients

  1. Garlic cloves, chopped 1 tbsp.
  2. Parsley chopped 1 tbsp
  3. Oregano fresh 1 tbsp
  4. Thyme leaves 1 tbsp
  5. Basil Fresh 1 tbsp
  6. Capers salted chopped 1 tbsp
  7. Olives green chopped 1 tbsp
  8. Lemon zest white removed ¼ tbsp
  9. Salt and pepper to taste
  10. Extra virgin olive oil

Method for dressing: Mix all the ingredients together and reserve for service.

Grilled Vegetables Ingredient Quantity

  1. Zucchini, ¼” thick, sliced lengthwise 45gms
  2. Eggplant peeled, ¼ “thick, sliced lengthwise 40gms
  3. Yellow squash, ¼” thick, Sliced lengthwise 40gms
  4. Red onions, ¼” slices 20gms
  5. Whole firm fresh tomatoes, ½ “slices 30gms
  6. Extra virgin olive oil 30ml
  7. Balsamic vinegar 1Tbsp. or to taste
  8. Fresh basil, chiffonade 2 Tbsp.
  9. Fresh marjoram, chopped 1 Tbsp.
  10. Kalamata olives, pitted and chopped 30gms
  11. Hot pepper flakes 1Tsp.
  12. Garlic cloves, peeled and crushed 4 No’s
  13. Salt and pepper to taste
  • Methods: 1. Pre-heat grill on high heat.
  • 2. Cut and lay out all vegetables on sheet pans in a single layer and brush lightly with olive oil.
  • 3. In a bowl, combine olive oil, balsamic vinegar, basil, oregano, chopped olives, pepper flakes and garlic.
  • 4. Grill vegetables to medium doneness, so that they are still crisp. Lay back on sheet pan in single layer to cool –do not bunch up or pile on top of one another as to crush them.
  • 5. When vegetables are cool, cut into uniform ribbons (see Chef on demo). When complete toss vegetables in bowl with vinaigrette garnish. Adjust with seasoning.