GRILLED LAMB T-BONES WITH SMASHED POTATOES AND PEAS

Saturday, May 30th, 2009

GRILLED LAMB T-BONES WITH SMASHED POTATOES AND PEAS
Recipe courtesy Tyler Florence
053009-tyler_lamb
 

Yield: serves 4-6

Time: 45 minutes

 

8 lamb T-bone loin chops

1 lemon, juice

1 bay leaf

1 shallot, rough chopped

1/4 cup rough chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

 

Smashed Potatoes and Peas:

8 medium new baby red potatoes

1 cup frozen peas, blnached

4 sprigs fresh mint

1/2 cup heavy cream

extra-virgin olive oil

kosher salt and freshly ground black pepper

 

Prepare potatoes.  Put potatoes in a large pot of cold salted water.  Bring to a boil and simmer until the potatoes are fork-tender, about 20-30 minutes.  Drain and put back into the pot.  Add cream and using a wooden spoon, smash the potatoes to break them up a little and incorporate the cream.  Fold in peas and mint then season with salt and pepper.

 

In a large mixing bowl combine lamb with shallots, lemon juice, parsley, bay leaf, olive oil and salt and pepper.  Cover with plastic wrap and set in the refrigerator for 45 minutes to marinate.  Heat up the grill and wipe down with oiled paper towels to create a non-stick surface.  Grill 2-3 minutes per side for medium rare.  Rest lamb for 5 minutes before serving.

CHICKEN WITH MUSHROOMS AND MARSALA

Friday, May 29th, 2009

CHICKEN WITH MUSHROOMS AND MARSALA
Recipe courtesy of Tyler Florence
052809-tyler_chicken_marsala
 

Yield: 4 servings

Prep Time: 1 hour 15 minutes

 

1 whole free-range chicken (3 pounds), cut into 8 pieces

1/2 stick unsalted butter, room temperature

2 cloves of garlic, minced

1/2 bunch fresh thyme

2 cups mushrooms cut in half

2 shallots, diced

1 1/2 cups sweet marsala wine

1 cup chicken stock

1/2 stick unsalted butter, cut into cubes

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 bunch flat-leaf parsley, roughly chopped

2 cups penne pasta, cooked al dente

 

 

Wash the chicken under cold running water then pat dry. Cut into 8 pieces (2 leg-thighs, 2 wings, breast quartered).  Season the chicken pieces well with kosher salt and freshly ground black pepper.

 

Take a large roasting dish and set over medium heat.  Add a 3-count of olive oil to the pan and brown chicken for about 10 minutes on both sides – ensuring to get good color all over.  Remove chicken from pan and set aside on a plate tented with foil.  To the pan, add garlic, thyme, diced shallots and cut mushrooms.  Season with salt and pepper and sauté until mushrooms are brown and onions are slightly caramelized.  Add marsala wine to deglaze the pan then add chicken stock, scraping the brown bits off the bottom of the pan with a wooden spoon.  Take the chicken and nestle it back in the pan making sure each piece has good contact with the bottom of the pan.  Dot the top of each chicken piece with butter and cook over low-medium heat for 30 minutes, basting the chicken with the pan juices periodically.  When done, season with salt and pepper and finish with a shower of chopped flat-leaf parsley.  Serve with penne pasta.

HOG ISLAND OYSTERS CASINO WITH RED BELL PEPPERS, CHILE AND BACON

Thursday, May 28th, 2009

HOG ISLAND OYSTERS CASINO WITH RED BELL PEPPERS, CHILE AND BACON
Recipe Courtesy Tyler Florence
052809-tyler_oyster
 

Time: 25 minutes

Yield: serves 4-6

 

4 strips bacon

1 stick unsalted butter, at room temperature

2 cloves garlic, minced

1/4 cup roughly chopped shallots

1/4 cup roughly chopped red bell pepper

1/4 cup roughly chopped celery

2 sprigs fresh oregano, leaves picked

2 teaspoons lemon juice

pinch of cayenne pepper

kosher salt and freshly ground black pepper

2 dozen medium-sized (approx 4 inches) West Coast oysters on the half shell

1/4 bunch flat-leaf parsley, finely chopped for garnish

 

Preheat oven to 400 degrees F.

 

Place the butter, garlic, bacon, shallots, bell pepper, celery, lemon juice, oregano, and cayenne pepper in a food processor; pulse until well combined, but still has texture.  Season with salt and pepper to taste.

 

Place 1 tablespoon of the casino butter mixture on top of each oyster and grill oysters on a hot grill until bubbly, approximately 10- 12 minutes.  Finish with finely chopped, fresh flat-leaf parsley and serve.

STEAK AND BACON BLUE CHEESE WEDGE

Wednesday, May 27th, 2009

STEAK AND BACON BLUE CHEESE WEDGE
Recipe courtesy of Tyler Florence

052709-tyler_steak_wedge

Yield: 4 servings

Time: 30 minutes

 

 

1 beef tenderloin (2 pounds)

extra-virgin olive oil

kosher salt and freshly ground black pepper

8 slices bacon, whole crisp

 

2 heads of romaine lettuce, (hearts only) green outer leaves removed, quartered through the stem

6 medium heirloom tomatoes, cut into 6 wedges

1/2 loaf French bread, cut into 1/4-inch thick cubes

1/4 cup extra-virgin olive oil

3/4 cup freshly grated parmigiano reggiano
Kosher salt and freshly ground black pepper

 

Blue cheese dressing:

1 cup mayonnaise (store bought)

1 cup sour cream

6 oz (3/4 cup) crumbled mild blue cheese

1 tablespoon lemon juice

2 tablespoons flat parsley for garnish

kosher salt and freshly ground black pepper

 

Preheat oven to 375°F.

 

Rub olive oil all over the tenderloin then season generously with salt and pepper.  Place on a hot grill and cook for 4 minutes on each side so it is evenly seared all over.  Continue to grill  for 10 to 12 minutes until the filet is cooked medium-rare (add 4 more minutes for medium).  When done, set aside on a plate tented with foil to rest for 5 minutes before slicing.

 

On a roasting tray, lay the bacon out flat and cook in the oven until crispy.  Slice the tomatoes into wedges and drizzle with a little olive oil.  Season with salt and freshly ground black pepper.  Cut the romaine hearts in half down the middle and set aside.

 

Make the blue cheese dressing.  Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined.  The dressing should remain slightly chunky from the blue cheese – this dressing can also be made ahead of time and refrigerated.

 
Serve tenderloin slices over romaine halves and heirloom tomato wedges and dress with blue cheese dressing.

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES

Tuesday, May 26th, 2009

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES
Recipe courtesy Tyler Florence
052609-tyler_flatbreat
 

Yield: serves 4-6

Time: 35 minutes

 

1 bagged store-bought large flat bread (rustic style)

extra-virgin olive oil

2 cups mascarpone

1 cup crumbled gorgonzola blue cheese

3 large onions, sliced

kosher salt and freshly ground black pepper

2 cups firm California red Grapes, split down the middle

1 cup toasted walnuts, roughly chopped

2 tablespoons flat leaf parsley

 

 

Take a large sauté pan and add a 2-count of olive oil.  Add onions and slowly caramelize.  When brown and creamy set aside.  Heat your grill and wipe down with oiled paper towels to create a non stick surface.  Take store-bought flat bread and brush with olive oil.  Season with salt and pepper and grill on both sides until warmed through and has nice grill marks.

Transfer to a platter and whilst still warm, smear with mascarpone, sprinkle with crumbled blue cheese, caramelized onions, toasted walnuts and fresh grapes.  Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with a shower of fresh parsley.

BAKED LIME PUDDING CAKE

Tuesday, May 26th, 2009

BAKED LIME PUDDING CAKE
Recipe courtesy Tyler Florence
052509-tyler_pudding1
 

Yield: 4 servings

Time: 1 hour 15 minutes

 

1 tablespoon unsalted butter

2/3 cup superfine sugar

2 eggs, separated

2/3 cup reduced fat buttermilk

1 tablespoon lime zest

2 tablespoons lime juice

1/4 cup all-purpose flour

1/4 teaspoon salt

 

 

Pre-heat oven to 325 degrees F. 

 

Butter and lightly sugar 4 ramekins (approximately 6-ounce size).  In a mixer, combine yolks, buttermilk, lime juice and lime zest and beat until well combined.  Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined.  Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.  Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

 

Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color.  Allow to cool slightly, then carefully invert onto a plate.

ZUCCHINI CRAB FRITTERS WITH GRAPEFRUIT AIOLI

Sunday, May 24th, 2009

ZUCCHINI CRAB FRITTERS WITH GRAPEFRUIT AIOLI
Recipe courtesy Tyler Florence

 052409-tyler_zuchinni

Yield: serves 4-6

Time: 50 minutes

 

 

2 zucchini, thinly sliced lengthwise on a mandolin

1 lb fresh lump crab meat

1 egg white

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs

Vegetable oil for deep frying

 

Grapefruit aioli:

1/2 cup mayonnaise

1/2 cup sour cream

1 grapefruit

 

 

Begin by slicing the zucchini on a mandolin so you have long thin strips.  Lay out in a single layer on a tray lined with a kitchen towel.  Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable.

 

Prepare the crab.   Drain the crab of any excess moisture then combine with egg white in a mixing bowl.  Season with salt and pepper and stir.   Take the strips of zucchini and place a spoonful of mixture on top.  Roll it up and place seam side down so it sticks and continue until you have used up all the crab.  Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko.  Set aside in the refrigerator for 15 minutes to let the coating set.  Fry in 350 degree F oil until golden and crispy.  Drain on paper towels and

 

Prepare grapefruit aioli.  Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half.  Shut off heat and cool.  In a blender, combine mayonnaise, sour cream and grapefruit reduction.  Serve with warm fritters.

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GARLIC AND HERB ROASTED LOBSTER WITH CRISPY POTATO CHIPS

Saturday, May 23rd, 2009

GARLIC AND HERB ROASTED LOBSTER WITH CRISPY POTATO CHIPS
Recipe courtesy Tyler Florence
052309-tyler_lobster
 

Yield: 4 servings

Time: 1 hour 15 minutes

 

 

2 live lobsters (about 2 pounds)

2 cups panko bread crumbs

4 sprigs of fresh thyme, leaves only

1/2 stick melted butter

5 cloves fresh garlic, peeled and gently smashed

1/2 bunch, chopped fresh flat leaf parsley

kosher salt and freshly ground black pepper

2 lemons, cut into large wedges, for serving

 

Preheat oven to 400 degrees F.

 

Place lobster in freezer to kill humanely then begin preparing the bread crumb topping.  In a food processor add fresh parsley, thyme, raw peeled garlic, melted butter and season with salt and freshly ground black pepper.  Process until well combined then stop, add the panko and pulse a couple of times just to combine.  Set aside while you prepare the lobster.

 

Using the tip of your knife, split and cut the lobster right through down the middle.  Discard the insides and tomali then place the halves flesh-side up in a roasting tray.  Drizzle with a little olive oil so the panko will stick then pack on the crumb topping.  Bake in the hot oven for 20-25 minutes until the top is golden brown. Serve with fresh lemon wedges and crispy potato chips.

 

CRISPY POTATO CHIPS:

2 new potatoes

vegetable oil for deep frying

sea salt

 

Heat oil to 375 degrees F.  Slice potatoes on a mandolin or using a sharp knife.  Drop in a bowl of ice water te remove any excess starch then drain and squeeze dry in a kitchen towel.  Fry in batches until golden brown and crispy.  Season with sea salt while hot so the salt sticks. 

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SALT-CRUSTED PORTERHOUSE

Friday, May 22nd, 2009

SALT-CRUSTED PORTERHOUSE
Recipe courtesy Tyler Florence

 052209-tyler_porterhouse

Yield: 2-4 servings

Time: 35 minutes

 

3 cups kosher salt

6 egg whites

3 cloves garlic, minced

2 bay leaves

3 sprigs fresh rosemary

¼ bunch flat-leaf parsley

4 sprigs thyme, leaves only

3 stems fresh sage

extra-virgin olive oil

2 (18oz) Porterhouse steaks (1 ½ inches thick)

 

Preheat oven to 475 degrees F.

 

Bring steaks out so they can come up to room temp, drizzle with a little olive oil and a few turns of black pepper.

 

Put egg whites in a large mixing bowl and gently whisk until slightly foamy.  Using a mortar and pestle (or food processor), mince garlic, bay leaves, rosemary and sage.  Add to egg whites with salt and combine well until it holds together like a paste.

 

Take a large cast-iron skillet (or two smaller ones) and set strip steak in the center of the skillet and mould salt paste on top of and around the sides of the steak.  Bake in the hot oven for 15 minutes (internal temp should reach 120 degrees F.) then pull out and rest for 7-8 minutes.  Crack shell open – remove steak, slice and serve.

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SHRIMP WITH SUGAR SNAP PEAS AND CASHEW BUTTER

Thursday, May 21st, 2009

SHRIMP WITH SUGAR SNAP PEAS AND CASHEW BUTTER
Recipe courtesy Tyler Florence
052109-tyler_shrimp

Yield: serves 4

Time: 35 minutes

1 lb medium shrimp, peeled and deveined with tail on

1 tablespoon minced ginger

1 tablespoon minced garlic

2 tablespoons toasted sesame oil

1 teaspoon sambal paste

1 cup sugar snap peas, finely sliced

1/3 cup soy sauce

1/2 lemon, juice

2 tablespoons brown sugar

1 stick of butter

1/2 cup roasted cashews

2 cups cooked Jasmine rice

Cilantro, for garnish

Scallions, for garnish

Begin by making the cashew butter.  Add butter and roasted cashews in a food processor and pulse until well combined.  Take a piece of parchment paper and spread cashew butter out in a log shape.  Roll up the parchment paper around the butter and twist the ends to make a log shape.  Refrigerate until ready to use.

Set a large sauté pan over high heat.  Add sesame oil, ginger, garlic and chile and toast until fragrant.  Toss in shrimp and sauté until shrimp turn pink.  Remove shrimp and set aside on a plate.  Add sliced sugar snap peas to the pan, then pour in soy sauce, lemon juice and add brown sugar.  Cook until peas are just cooked but still have a bite.  Toss shrimp back in and combine.

Serve over jasmine rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.

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