Great Taste Magazine

By Chef Reynaldo Tovar - The Madison Restaurant

Roast Beef
3 lb             Tenderloin – cleaned
1 C              Whole grain Dijon mustard
1/2 C          Horseradish
2 sprigs      Rosemary
3 T              Canola oil

Season the meat well with salt and pepper and tie in a tight oval shape with the butcher twine.
Spread the mustard and horseradish generously all over the meat and secure one sprig of rosemary on each side.
Heat a wide sauté pan or a cast iron skillet for 3-5 minutes. Add the oil and sear the meat on all sides. Remove the meat to a roasting rack and place in the oven. Roast for 40-45 minutes. The internal temperature should be 135 degrees (medium rare). Let stand for 10 minutes before thinly slicing.

Warm Potato Salad
3 lb          Bliss potatoes
3 oz         Olive oil
2 oz         Cider vinegar
2 T           Shallots – minced
1 1/2 T    Whole grain Dijon mustard
1 T            Parsley – chopped
1 1/2 T    Tarragon – chopped
1 1/2 t     Sugar
1/2 t        Salt
1/2 t        Black pepper

Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. Strain and let cool. When cool enough to handle, slice at 1/4 inch thick.
In a large bowl, whisk together olive oil, vinegar, shallots, and mustard. Add the parsley, tarragon, sugar, salt and pepper. Gently toss the potatoes in the dressing and keep warm.

Grilled Tomatoes
2        Beefsteak tomatoes
2 T     Olive oil
1 t      Fresh thyme leaves

Cut the tomatoes in half. Brush each half with the olive oil and season with salt. Heat a grilling pan and when very hot, grill the tomatoes, skin side down first, for 2 minutes on each side. Sprinkle with the thyme leaves while hot. Keep warm until ready to serve.

Plating:
Place 3-4 dabs of potato salad in the middle of a serving plate. Fan the roast beef slices and one half tomato per plate. The roast beef can be served warm or cold.

By Chef Reynaldo Tovar - The Madison Restaurant

2 oz    Vegetable oil
4         Scallops - (6-10’s)
3 oz    Shitake mushrooms – sliced
3 oz    Oyster mushrooms – sliced
2 oz    Butter
2 oz    Meyer lemon juice
1 t       Shallots – minced
1/2 t   Fresh thyme
1 oz    White wine
6 oz    Unsalted butter – cubed
1 oz    Chives – chopped (for garnish)

In a pan, add the lemon juice, thyme, shallots and wine and cook on medium-low heat until half of the liquid is reduced. Whisk in the 6 oz of cubed unsalted butter until it’s all combined. Add salt and pepper to taste and set aside.
In another pan over medium-high heat, add the vegetable oil. Season the scallops with salt and pepper and add to the pan to cook for 2 1/2 minutes on each side. Remove scallops and set aside. In the same pan, add the 2 oz of butter, mushrooms, salt and pepper and sauté.
Place the sauce on the bottom of the plate, then the mushrooms followed by the scallops. Garnish with chopped chives.

By: Chef Joseph Youkhan - Savannah Chop House

Makes 8 Servings

2 1/2 C  Whipping Cream
3/4 C     Jalapeños - finely pickled
2 T         Salt
3/4 t     Ground black pepper
4 lb        Yukon gold potatoes - peeled, cut into 1/4-inch-thick rounds
2 C         Packed grated sharp white cheddar cheese (about 8 ounces)

Preheat oven to 375 degrees F. Butter 13×9x2-inch glass baking dish. Whisk cream, jalapeños, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.

By: Chef Joseph Youkhan - Savannah Chop House

Bourbon BBQ Sauce
2 T Canola oil
2 Shallots - finely chopped
1 Garlic clove - finely chopped
2 C Bourbon
1 1/2 C Ketchup
3/4 C Water
1 T Paprika
1 T Dijon mustard
1 T Red wine vinegar
1 T Worcestershire sauce
1 Canned chopped chipotle chile in adobo
2 T Dark brown sugar
1 T Honey
1 T Molasses

Cedar Plank Salmon
4 Salmon fillets - 6 oz
4 Cedar planks, 4″ x 6″
Salt and freshly ground black pepper
Canola oil

Directions For the Barbecue sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
Add the Bourbon, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.

For the salmon:
Preheat oven to 400 degrees
Brush salmon on both sides with canola oil and season with salt and pepper. Place on top of Cedar plank and place in oven for approximately 12 minutes or until reaches desired doneness (medium rare is preferred). Brush with BBQ sauce and place back in oven for 1 additional minute.
Served with a scoop of Jalapeño Cheddar Potatoes.

Recipe by Chef Joseph Youkhan at Savannah Chophouse

Is an inspired adaptation on the original Manhattan
by sip at Renaissance Long Beach Hotel

Ingredients:
2 oz. Jim Beam White Label
.5 oz. Red Stag
.5 oz. Martini & Rossi Sweet Vermouth
2 dashes — Bitters - Angostura

Garnish:
Cherry
Orange Peel

Glass:
Martini/Cocktail

Action:
Fill mixing glass with 1/2 ice
Add all ingredients
Shake 20 times
Strain into glass over ice
Garnish: orange peel, cherry

When viewed from the side it looks like a sunset on the Amalfi Coast
by sip at Renaissance Long Beach Hotel

Ingredients:
1.5 oz. Absolut Citron Vodka
1 oz. Limoncello
.5 oz. Lemon Juice Fresh Squeezed
.25 oz. Grenadine

Garnish:
Lemon Wheel

Glass:
Martini/Cocktail

Action:
Pour Grenadine into bottom of glass
Build and shake ingredients
Strain over bar spoon to layer
Add garnish

by sip at Renaissance Long Beach Hotel

Ingredients:
2 oz. Leblon Cachaca
1 oz. Simple Syrup
5 halved - Lime Wedges

Garnish:
None

Glass:
Rocks

Action:
Muddle limes and simple syrup
Add ice
Add Cachaca
Shake hard and pour into glass

by sip at the Renaissance Long Beach Hotel

Ingredients:
1.5 oz. Bacardi Razz Rum
.5 oz. Galliano
12 Mint Leafs
5 Raspberries
1 oz. Lime Juice Fresh Squeezed
1 oz. Simple Syrup
1 oz. Club Soda

Garnish:
1 Mint Sprig
1 Raspberry

Glass:
Rocks or Pilsner

Action:
Muddle mint, raspberries in shaker
Add liquor, simple syrup, lime
Add ice
Shake 20 times
Add club soda
Strain into glass with ice
Garnish: mint sprig, raspberry

By: Chef Gabe Caliendo - Lazy Dog Cafe

Cast Iron Idaho Trout
Roasted Summer Vegetables
Sea Salt Roasted Marble Potatoes
Citrus-Walnut Brown Butter

Sustainably farmed boneless skin-on Idaho Trout
Veggies & Potatoes
Citrus-Walnut Sauce
1 T  Tomatoes, small diced
1 t  Italian Parsley, chopped fine
1/2  Lemon, seeds removed. Seasoned and charred “a la plancha”

Veggies & Potatoes
1 oz  Zucchini - cubed
1 oz  Goldbar squash - cubed
1 oz  Roasted red bell peppers - strips
1 oz  Mushrooms - assorted sliced
1 t  Fresh thyme - chopped
1 t  Sea salt
1 t  Black pepper - freshly ground
1 t  Garlic - freshly chopped
1 oz  Olive oil
2 oz  Tri-colored marble size potatoes

1. Pre-heat oven to 500 degrees.
2. Toss veggies in half of the thyme, salt, pepper, garlic and olive oil.
3. Toss tri-colored potatoes in other half of same ingredients.
4. Place on separate sheet pans.
5. Roast until veggies are charred lightly and still firm to touch.
6. Roast potatoes until tender in middle.
7. Toss potatoes with veggies and adjust seasonings.

Citrus-Walnut Butter
3 oz  Butter
1 oz  Walnuts - chopped
1/2 oz  Lemon juice
1/2 oz  Lime juice
3/4 oz  Orange juice
1/4 t  Sea salt
1/4 t  Black pepper
1 t  Red bell pepper brunoise

1. Heat sauté pan with butter and walnuts in pan.
2. Toast walnuts lightly and wait until butter is brown but not black.
3. Deglaze with citrus juices and reduce slightly.
4. Season and finish with salt, pepper and bell pepper brunoise.

To finish the dish:
1. Season trout with salt and pepper.
2. Place veggies and potatoes on skillet.
3. Lean raw trout up against veggies and potatoes.
4. Roast in oven until trout is cooked and veggies/potatoes are hot.
5. Pour citrus-walnut butter over the top.
6. Garnish with fresh tomatoes, charred lemon and parsley.

Recipe by Chef Gabe Caliendo at Lazy Dog Cafe

By Balboa Bay Club & Resort
Mixologist Felicia Chavez

½ Peach (fresh or canned)
1 ½ oz. Strongly brewed orange pekoe herbal tea
½ oz. Peach Schnapps
½ oz. Orange Juice
2 dashes Chipotle Hot Sauce
1 ½ oz. Reposado Tequila
1 oz. Tuaca Liqueur

To Prepare: 

1.       Blend the first five ingredients together.

2.       Add tequila and liqueur.

3.       Shake well and strain over ice.

4.       Garnish with orchid, colorful flower or mint leaves.

By RJ Bear, Surf & Sand Resort’s Director of Food & Beverage

1 ½ oz. Hornitos Reposado

3 Thin Slices English Cucumber

Pinch Fresh Cilantro

½ oz. Agave Nectar

¼ oz. Fresh Lime Juice

½ oz. Sweet and Sour

Mix: 

   1. Muddle cucumber with agave nectar and cilantro, add other ingredients and shake well.

   2. Serve on the rocks.

   3. Garnish with a slice of cucumber, a lime wheel and a cilantro leaf.

By Ritz-Carlton, Laguna Niguel’s Mixologist Erin Snider 

1 ½ oz. Herradura Silver Tequila

1 ½ oz. Limoncello

Splash of Agave Syrup

Splash of Strawberry Puree

Lime Halves, Cut in Half

Small Diced Strawberries

Mix: 

1.       Mix ingredients together.

2.       Squeeze lime halves into mixture.

3.       Serve in a Tall Beer Glass, rimmed with strawberry salt.

4.       Finish with Limoncello Infused Strawberry-Garnish.

By Montage Laguna Beach’s Studio Mixologist Brian Nakamura 

2 oz. Genever Gin

¾ oz. Key Limes

¼ oz. Simple Syrup

2 oz. Ginger Beer

1 oz. Soda Water

Mix: 

Serve over ice and garnish with fresh ginger and tea bag filled with green peppercorns, so the guest can steep their drink to their liking.

By Hyatt Regency Huntington Beach Resort & Spa’s Red Chair Lounge Mixologist Robert Marquez

By Hilton Waterfront Beach Resort’s Mixologist Jessie Riley 

2 oz. Triple Pepper Infused Skyy Vodka

4 oz. Our House Blend of Tomato Juice and Spices

1 Strip of Applewood Smoked Bacon

1 Celery Stick

2 House Stuffed Point Reyes Bleu Cheese Olives

Mix: 

1.       Combine the Vodka, the House Blend of Tomato Juice and Spices and 1 cup ice.

2.       Shake the mixture well and strain into a tall pint glass filled with ice.

3.       Garnish the Spicy Mary with the Bacon Strip, Celery Stick and Olives.

By Chef David Dennis

2 lb Cream cheese
3 lb Chicken – shredded
8 oz Green onions – chopped
2 # Mozzarella cheese
2 T Salt

Mix above ingredients together.

Poblano chilies
Flour
Egg wash
Tortilla chips – multi-colored

To Stuff: Place poblano chilies in fryer basket with a basket on top to keep chilies below oil. Cook for 2 minutes. Remove and place in a bowl with plastic covering it for 5 minutes. Peel chilies and cut a slice in the side. Remove core and stuff. Close chili and place in freezer. Once firm, bread chilies with flour, then egg wash, and then multi-colored crushed tortilla chips.

By Chef David Dennis

Batch size: 8 gallons

2-1/2 lbs Bacon – diced 1/2” thick
1/2 lb Butter
6 qts Yellow Onions – diced 1/4” thick

3 qts Celery – diced 1/4” thick
1/2 C Garlic – fresh minced

3 T Salt – Kosher
4 t White Pepper
6 Bay Leaves
9 qts Water
1 gal Milk - whole
1- 1/2 C Chicken Base
1 T Chili Powder
1 T Paprika

4-1/2 lbs Roux

2 gal Corn
2 gal Chicken Meat
1-1/2 gal Cream – manufactured
7 oz Chipotles – pureed

Cook bacon until almost crisp, Add butter once melted add the onions and cook until sweet. Add celery and garlic cook for 2 minutes. Add liquid and spices. Bring to a simmer. Incorporate roux and simmer for 15 minutes. Add chicken and corn.

Crispy Ale Braised Beef Cheek with Celery Root Yam Puree and Pickled Raisins

This is a great play on the classic winter meat and potatoes. The only thing that makes it more awesome is the addition of beer.  In this case, Stone Brewery’s Arrogant Bastard Ale.

(feeds 4)

4     5 ounce portions of beef cheek -  trimmed

1    Bottle Arrogant Bastard Ale

1      Onion - diced

2     Cloves garlic - sliced

1     Cup beef or veal broth

1      T Fennel seed

2     T Paprika

1      T Star anise

    1   t Coriander

1       Sweet potato (peeled and cut into 1 inch cubes)

1         Yam - peeled and cut into 1 inch cubes

2      Heavy cream

1      Cup golden raisins

2     T  Fennel seed

1      Cup red wine vinegar

2      T brown sugar

Extra virgin olive oil

Unsalted Butter

Salt and pepper

Begin by pickling the raisins.  Place all the ingredients in the third grouping in a sauce pot and bring to a simmer.  Once the vinegar has slightly reduced, add some olive oil to lubricate, season with salt and pepper.  Set aside to cool.

For the Celery Root Yam Puree, place the celery root and yam in a pot and cover with water.  Gently simmer until both ingredients are soft.  Drain into a colander and allow steam to dissipate.  Place the two in a blender, along with the cream and puree until smooth.  Season with salt and pepper.  Set aside.

For the ale braised beef cheek, set the oven at 275 F.  Meanwhile, toast the spices until fragrant and lightly smoking.  Remove from the pan and wrap tightly in cheese cloth.  Tie as to not allow spillage.

 In a heavy bottomed soup pot add a tablespoon of olive oil and bring to high heat.  Season the beef and then lightly brown it in the pot. It’s important not to get any black while browning as bitterness will prevail.  Once lightly browned, add the onions and lightly brown as well.  Then add the garlic.  Once fragrant add the ale.  Return the cheeks to the pot, add the spice sachet and the rest of the stock.  Cover the cheeks with a piece of wax paper and the lid to the pot.  Place in the oven and cook for four hours. 

After the cheeks are tender, remove from the braising liquid.  Strain the liquid through a fine mesh strainer and place in a smaller fitting pot.  Gently simmer the braising jus until it will lightly cover the back of a spoon.  Keep warm.

To finish, heat a sauté pan on medium to high heat.  Add a 2 tablespoon of butter.  When the butter foams, add the cheeks and begin basting with a large spoon.  Once crispy, flip over and repeat until the entire cheek is nice and crispy.  This is fun. 

Place the puree in a small pan and gently warm.

To plate, spoon some puree a bit off center to form a shallow circle.  Place the cheeks on top.  Heat the sauce and add a squeeze of lemon and a nib of butter.  Swirl until incorporated.  Spoon some sauce around the side, not to disrupt the beautiful yam color.  Take a large spoonful of pickled raisins and place it next to the presentation.  Garnish with celery leaves and consume.

Stay hungry my friends.

Pan Seared Diver Scallops - Artichoke Puree, Ginger Date Vinaigrette, Mandarin

 (serves 2)

4   U-10 Diver scallops - dry

2   Large artichokes

1    Baby artichoke

1    Cup chicken stock

2   T Cream

1   Mandarin cleaned and sectioned

1   t Minced ginger

1   t pickled ginger

2   Heirloom carrots 

1   Clove garlic

1  Lime - juiced and zested

1   Orange - juiced and zested

1   Lemon - juiced and zested

1   t red wine vinegar

8   Dates - pitted

3   T Extra virgin olive oil

Oil for frying

Salt & pepper

Artichoke puree

Clean the artichokes by removing the course outer leaves leaving the heart.  Make sure to spoon out all the fibrous “hairs” from the core of the choke.  While cleaning the other choke, hold the cleaned choke in acidulated water to prevent oxidation.  Once cleaned, place the chokes in a sauce pot with the chicken stock.  Simmer the chokes until tender, and the stock is reduced by half.  Add the cream and reduce again by half.  Blend the ingredients, season and reserve.

Ginger Date Vinaigrette

Place the gingers, garlic, citrus juice, vinegar, dates and zests in a blender and puree.  Slowly drizzle in olive oil to form an emulsion.  Season and refrigerate.

Roast the carrots in a heavy bottomed pan in a 400 degree oven for 20 minutes.  They should still be firm to the touch.

Artichoke garnish

Clean off the fibrous outer layers of the baby choke.  Slice the artichoke lengthwise 1/16 of an inch thick.  Fry in 360 degree canola oil until light brown and crispy.  Season and reserve.

Plating:

Place a heavy bottomed sauté pan on high heat.  Season the scallops with salt and pepper.  Add a tablespoon of oil to the pan and when smoking, add the scallops.  Once the scallops are browned, add a nub of butter to the pan and baste the scallops.  Add the carrots to the pan and finish the scallops in a 400 degree oven.  Gently heat the puree in a pan.  To plate, place a dollop of puree down on the plate.  Arrange the scallops and mandarin around the puree.  Garnish the plate with the vinaigrette and artichoke chips.

Consume!

Chef CJ

The Yard

Santa Monica, CA

Luck of the Irish

Guinness and corned beef may get the glory, but it’s a good stew that really shows the luck of the Irish. Carrots and potatoes cooked slowly with beef or lamb make for a great St. Paddy’s Day meal.

• Irish Lamb Stew
• Irish Stew
• Special Irish Beef Stew
• Beef and Irish Stout Stew
• No Peek Irish Beef Stew

By: Geronimo Restaurant - Santa Fe, New Mexico

Serves 6 - 8

FOR CRUST:
1-1/2 C Graham cracker crumbs
1/4 C Pine nuts
2 T Sugar
1/2 C Unsalted Butter

FOR FILLING:
Enough limes for 1/2 C Lime juice
14 oz Can condensed milk
4 large Egg yolks
2 large Egg whites
1/2 C Gold tequila
1 T Sugar

Gather a 9-1/2 - 10″ tart pan, 1-inch deep with removable bottom.
Preheat oven to 325 degrees.

TO MAKE CRUST:
Place crumbs in bowl. In food processor, pulse pine nuts & sugar until finely ground. Melt butter & cool to lukewarm. Stir nut mixture & butter into crumbs & press evenly into bottom of “up” sides of tart pan.

TO MAKE FILLING:
Squeeze enough juice to make 1/2 C. In large bowl, whisk together lime juice, condensed mik, yolks & tequila until just combined.
In another bowl, use mixer to beat 2 egg whites with sugar until they hold soft peaks. Stir 1/4 whites into milk mixture to heighten, and fold remaining whites in gently, but throughly.

Spoon filling into crust (may look rounded & overflowing). Bake until edges of filling are puffed and center is almost set when gently shaken (25 - 30 minutes). Do NOT brown.
Chill, loosely covered, until cold (2 hours, or up to 1 day).

Serve in wedges with dollops of whipped cream.

www.geronimorestaurant.com

Top 5 Baked Pasta Recipes

Sometimes, dinner is this simple: your favorite pasta, sauce, and cheese, all baked together in the oven. Whether it’s a casserole, a lasagna, or a simple pasta bake, it’s always delicious.

Pasta Prep

• Simply Traditional Lasagna
• Baked Ziti I
• Pasta Bake
• Baked Spaghetti
• Smoky Four Cheese Macaroni Bake

By Spaghettini’s Bar Manager Rob Rubinkan

3 oz  Xellent Swiss Vodka,
1oz  Tiramisu Italian Liqueur,
1 oz  Baileys Irish Cream,
Splash Starbucks Coffee Liqueur,
Splash of half & half,
Dash of cinnamon.

Rim the inside of the glass with chocolate syrup.

Top martini off with powdered cocoa.

A dessert you can drink.

Braised Beef Recipe

2 Pieces           chuck flat or (8) short ribs

3 C                  burgundy wine

2 C                  soy sauce

1 C                  brown sugar

4 Sprigs          rosemary - roughly chopped

4 Fingers        ginger - roughly chopped

2 T                  Garlic - finely chopped

Combine last 6 ingredients

Place beef in a non-reactive container

Let marinade overnight

Heat some oil in a large stock pot

Brown chuck flat on all sides, add the marinade

Bring to a soft boil, skim off impurities

Cover and braise for about 4 hrs.

Meat should be fork tender