Top Recipe - Carla Pellegrino's Carrot Soup with Turkey Meatballs

Carrot Soup with Turkey Meatballs

Carrot Soup:
5 pounds carrots, peeled and diced (large)
3 leeks, white parts only (sliced)
4 white onions (ciseler)
Bouquet Garni: thyme, bay leaves, parsely, black peppercorn
Half pound sweet butter
Salt and white pepper, to taste

Meatballs:
2.5 pounds turkey, ground
Half cup Asiago cheese, ground
Half cup bread crumbs
2 cloves garlic, minced
2 whole eggs and 1 extra yolk
Salt and black pepper, to taste

To Make the Carrot Soup:
1.) Sweat leeks and onions for about 20 minutes in oil and butter.
2.) Add the carrots; let it sweat for another 20 minutes.
3.) Add cold water to 2 inches above the vegetables, and bring to a boil. Simmer for 45 minutes, or until the carrots are really soft.
4.) Puree in a blender, and pass through chinois.
5.) Thin it up with water if needed, and season to taste.

To Make the Meatballs:
1.) Mix all the ingredients well, and roll into 2-ounce balls. Fry in clarified butter, and place on paper towel to absorb any extra fat.
2.) Place two meatballs in a 8 inch bowl, then pour the soup over top.
3.) Serve with butter croutons.

© 2012 CARLA PELLEGRINO

Posted on AllTopChef.com

Top Recipe - Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Yay - Top Recipe is back, and this time Michael Voltaggio is doing the demos....

Chili Oil Poached Cod with Dashi, Spot Prawn Shabu Shabu

Serves 4

Chili oil, 4 cups
Fresh chili, 1each
Cilantro stems, 1 bunch
Ginger (chopped ruff) tablespoons
Green onion (ruff chopped) 1 bunch
Celery stalk 1 each
Shallot, half each
Morels, half handful, well rinsed, chopped
Turnips, 4 each, sliced
Heirloom baby carrots, 2 each, sliced
Spot prawns, 4 each
Ling cod filet sliced to 3 ounces per portion
2 cups Dashi
Salt to taste

Dashi:
2 ounces Kombu
4 ounces bonito flake
1 quart water
Cod bones, cleaned
Shrimp shells

1) Add all the ingredients to chili oil in a pot; temperature of the oil should be 110 degrees F.

2) Drop the filet in oil, cook about 6 minutes.

3) Meanwhile, cook morel and carrot in dashi (do not overcook it!). Clean the shrimp, and cut each bite size (basically four pieces from 1 shrimp)

4) Place prawns, morel, and carrots in a bowl. Place cooked fish on top, pour dashi over top. Season fish with fleur de sel on top, if needed.

To Make the Dashi:

Place water, cod bones and shrimp shells in pot over medium high heat. Let steep for 10 minutes. Strain through chinois into a clean sauce pot. Place kombu into stock and bring to soft boil. Remove from heat, add bonito flake and let steep for 10 minutes, Strain through chinois.

© 2012 JOHN TESAR, KUNIKO YAGI, SHELDON SIMEON
Posted on AllTopChef.com

Top Recipe - Chris Cosentino's Blood Sausage, Poached Oysters, and Egg

Thanks, Chef Cosentino, for not expecting us to make our own blood sausage....

Blood Sausage, Poached Oysters, and Egg

4 Boccalone Sanguinaccio
36 oysters (clean and shucked)
2 cups rich trotter stock
4 duck eggs
4 tbsp. butter
2 tablespoons chive batons
2 tablespoons chive flowers
Buckwheat sprouts
8 pieces of crusty bread

Start the blood sausages in a cold pan with 2 tablespoons of butter; once there is color on one side, flip and put into oven at 350 degrees. While the sausages are cooking through, start the eggs, making sure that they are sunny side up. When the eggs are ready (2 minutes) put them on a warm plate, then top with 1 sausage per plate. While the stock is reducing (with one tablespoon of butter), grill the bread over medium heat and season with olive oil, salt, and pepper. Deglaze the sausage pan with the pork stock and add the oysters, letting simmer for 1 minute. Mix with one tablespoon of butter and add chives then season to taste. Top the sausages with the sauce and oysters, and sprinkle the chive flowers and buckwheat sprouts on the plate. Serve with bread.

© 2012 CHRIS COSENTINO

Posted on AllTopChef.com

Top Recipe - Kerry Heffernan's Florentine-Inspired Chicken with Orzo and Asparagus Ragout

Florentine-Inspired Chicken with Orzo and Asparagus Ragout



Remove breasts (whole with skin and bone intact) of 2 small chickens, and cut each in half. Cut legs and remaining carcass into half-inch pieces.


6 ounces of orzo (or any pasta), cooked in salted boiling water till al dente. Shock in ice water, then drain well and toss with 1 tablespoon of olive oil. Set aside.


4 ounces of baby spinach, cleaned and rinsed


One small bunch of asparagus finely cut on a bias, heads split


1 ounce of pine nuts, toasted and set aside


3 ounces of whole butter


2 ounces of heavy cream


1 quart brown veal stock


8 slices black truffle


2 cloves of garlic, finely minced


3 sprigs tarragon, stems removed and leaves minced



Using a shallow roasting pan, place chicken legs and carcasses in a 450°oven. Brown legs, turning often until well-colored; strain all fat. Place browned bones into 4 quart sauce pot and cover with the veal stock (and water if necessary); bring to simmer. Simmer for 45 minutes to 1 hour, skimming constantly. Strain liquids, discard bones. Reduce liquid to 1 cup, skimming constantly and carefully checking the seasoning. Set aside but keep warm.



Heat a 10-inch sauté pan and add 1 ounce of heavy cream. Place spinach, stirring frequently until completely wilted. Season well with salt and pepper, and place the entire mixture into a blender. Puree well. Check seasoning, and set aside.



Heat a 12-inch sauté pan until quite hot, and add 1 ounce of canola oil. Place chicken breasts, seasoned very well with salt and pepper, skin-side down in the very hot pan. Cook on medium heat until chicken is well-browned, and then place in 400° oven for additional 10 to 12 minutes until just done. Set aside, keeping the chicken warm.



In a 10-inch sauté pan, heat 1 ounce of butter, adding sliced asparagus and salt and pepper, with 3 ounces of water. Cook over medium to high heat, adding garlic and cooked orzo when asparagus is barely tender. Season well with salt and pepper. Finish with minced tarragon and an additional ounce of butter, swirling to gently combine. Set aside and keep warm.



In a 6-inch sauté pan, roast toasted pine nuts and one ounce of butter. Heat until butter turns slightly brown. Immediately add mixture to blender, and purée well. Set aside.


Warm the spinach mixture, adding a bit of cream and butter if needed. Check seasoning and set aside.


Remove chicken from bones and slice on a bias, arranging attractively on four plates.

Add any accumulated juices from chicken to chicken stock, bringing combined liquid to a simmer. Check seasoning, strain again, and add sliced truffles.

Judiciously drizzle sauce around and over chicken so that there is just an attractive streak on the plate.



Spoon warm orzo and asparagus mixture into the center of the plate.



Spoon an attractive streak of spinach on the edge of the plate. Finish with a "Cordon" of the pine nut and butter mixture around the edge of the plate. Serve immediately.


Posted on AllTopChef.com

Top Recipe - Chris Cosentino's Pork and Chicken Liver Pate with Hazelnuts and Truffles

Pork and Chicken Liver Pate with Hazelnuts and Truffles

5 lbs chicken liver
5 lbs pork shoulder
5 lbs pork belly
1 bunch thyme
1/2 bunch savory
1/4 cup garlic
1/4 cup shallot
1/2 cup sauterne wine
1 cup black truffles
2 cups hazelnuts
salt and pepper, as needed

Hay Carrots:
Baby carrots
2 bay leaves
1 orange peel
1 bunch thyme
3 cups hay
2 tablespoons salt
water

Cut the pork and marinate with shallots, garlic, and sauterne. Grind ½ through small die, and then ½ through medium die. Grind all together, mix with chopped truffles and toasted hazelnuts. Cook a piece to taste in a plastic wrap in boiling water. Let chill before tasting.

Line a terrine mold with pan spray, then lay down plastic wrap to line the mold. Pack in the ground meat. Tamper the molds to get out air bubbles. Bake in a 300 degree oven in a water bath until they reach 134 degrees internal temperature.

Press the terrines with a weight and let cool. Slice and serve with carrots, mustards and cornichons.

Carrots:
Place all ingredients in a pot and bring to a boil until tender (this should take about 18 minutes).

© 2012 CHRIS COSENTINO

Posted on AllTopChef.com

Top Recipe - Lorena Garcia's Flourless Chocolate Cake, Caramelized Pineapple and Dulce de Leche Sauce

Flourless Chocolate Cake, Caramelized Pineapple and Dulce de Leche Sauce

Flourless Chocolate Cake:
4 separated eggs
1/2 cup of sugar, separated by half into two bowls
6 oz of dark chocolate
2 tablespoons of rum

Caramelized Pineapple and Walnuts:
1 pineapple, sliced to 1/4-inch thick pieces
1 cup sugar
1 lemon, juiced
Salt
Black sesame seeds
Walnuts, chopped, as needed

Dulce de Leche Sauce:
1/4 cup Dulce de Leche
1/4 cup white chocolate
1/2 cup milk

To Make the Chocolate Cake:

Preheat oven to 350° F.

Melt chocolate over a double boiler. Combine the egg yolks with one of the bowls of sugar (1/4 of a cup) and beat until the mixture doubles in volume and the eggs turn pale yellow.

In another bowl, beat the 4 egg whites and add the remaining sugar until soft peaks are visible.

In a large bowl, fold yolk mixture into the chocolate. Separately, fold in the whites after the yolk mixture has fully combined with the melted chocolate.

Line 4-ounce ramekins with butter and flour so that the cakes do not stick to the ramekins’ edges. Fill ramekins about half-way (until batter runs out) and bake for approximately 20 minutes. Serve hot with a scoop of ice cream.

To Make the Caramelized Pineapple and Walnuts:

Place the sugar, pineapple, and walnuts in a sauté pan at medium to high heat, until the sugar caramelizes and the pineapple turns golden brown.

Add pinch of salt and black sesame seeds.

To Make the Dulce de Leche Sauce:

Stir all ingredients over medium heat until reduced to a syrupy consistency.

Pour onto the bottom of a dessert plate and place the caramelized pineapple on top of the sauce.

© 2012 LORENA GARCIA

Posted on AllTopChef.com

Top Recipe - Chris Cosentino's Sirloin Steak Larb Tartare

One might want to cut the recipe down quite a bit...maybe by 1/10th? :)

Sirloin Steak Larb Tartare

10 pounds 21-day aged rib eye
1/4 cup Thai chilies
6 bunches scallions, sliced
1 bunch cilantro
12 stalks lemongrass
2 bunches mint, julienne leaves
6 red onions, julienne and soak in ice water
1 tablespoon star anise
2 cups peanuts
3 cabbage heads, shaved
4 tablespoons palm sugar
2 cups lime juice
2 cups peanut oil
1 cup fish sauce
Salt and pepper, to taste
Oil, for frying
36 shallots
1 beef tendon

1. Trim and hand dice the rib eye into 1/4- inch dice. Refrigerate.
2. Toast the star anise and grind fine. Fry the peanuts and season with salt and pepper, crush in the food processor.
3. Mix in the mixing bowl all the meat with the peanuts, lemongrass, scallions, cilantro, and mint and chilies. Dress with peanut oil, lime juice mixed with palm sugar and fish sauce.
4. Add the onions and shaved cabbage. Adjust seasoning
5. Braise tendon for 2 hours until tender. Cool in cooking liquid.
6. Slice very thin then dehydrate overnight. Fry at 375 degrees Fahrenheit. Season with salt.
7. Top meat with fried shallots and crispy beef tendon.

© 2012 CHRIS COSENTINO
Posted on AllTopChef.com

Top Recipe - Lorena Garcia's Bunuelos with Fresh Berry Compote, White Chocolate and Condensed Vanilla Sauce

Bunuelos with Fresh Berry Compote, White Chocolate and Condensed Vanilla Sauce

Bunuelos:
1 cup cake flour
3 eggs
1 1/2 teaspoons baking powder
2 tablespoon honey
1 lemon, zested
1 cup ricotta cheese
1 teaspoon salt

Berry Compote:
1 pint strawberries
1 pint blueberries
1 pint raspberries
1 lemon, juiced
3 tablespoons honey

White Chocolate and Condensed Vanilla Sauce:
1 bar white chocolate
1 can condensed milk
1/2 can evaporated milk
1 tablespoon vanilla
Powdered sugar, garnish

Bunuelos:
1. Combine all ingredients and fry at 300 degrees Fahrenheit for 3 to 4 minutes until golden brown.

Berry Compote:
1. Combine all ingredients in a bowl and let sit for 20 minutes.
2. Blend and refrigerate.

White Chocolate and Condensed Vanilla Sauce:
1. Place all ingredients in a heavy saucepan, at mid-low heat, until everything is melted. Keep warm until ready to use.

Finish
1. Place the berry compote on the plate, a dollop of white chocolate sauce in the middle of plate.
2. Place the Bunuelo on top. Garnish with powdered sugar.

© 2012 LORENA GARCIA
Posted on AllTopChef.com

Top Recipe - Thierry and Takahashi's Grilled Venison and Banana Yucca Cake with Braised Figs

Grilled Venison and Banana Yucca Cake with Braised Figs

1 pound 4 ounces venison loin

Spice Mix:
4 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
2 tablespoons salt
1 teaspoon black pepper
2 teaspoons cayenne pepper

Balsamic Red Berry Reduction Sauce:
2 cups balsamic vinegar
2 cups venison or veal stock
2 tablespoons red berries
2 tablespoons butter
Salt and pepper, to taste

Grilled Peach:
1 fresh peach, sliced into 8 pieces like an apple
2 tablespoons olive oil
Salt and pepper, to taste

Banana Yucca Cake:
3 Banana Yucca
6 slices bacon, rendered and sliced
4 egg yolks
2 tablespoons smoked chili powder
1 tablespoon paprika
Salt and pepper, to taste
White vinegar, as needed
4 tablespoons flour
1/2 onion, sliced
1/2 cup mushrooms, sliced
3 tablespoons canola oil
12 figs, cut in half
1 cup balsamic vinegar
5 tablespoons sugar
1 cup pine nuts
1 teaspoon chili
Canola oil, as needed

Spice Mix:
1. Mix all spices together, then rub on venison loin. Leave venison for at least 30 minutes, then grill whole loins on medium heat for 4 minutes, then 3 minutes on other side.
2. Remove from grill, then slice into 16 pieces.

Balsamic Red Berry Reduction Sauce:
1. Reduce balsamic vinegar to 1 cup, then add venison stock, and reduce to half.
2. Add red berries, simmer for 5 minutes, then add butter, salt, and pepper.

Grilled Peach:

1. Drizzle olive oil, salt, and pepper, and then grill peach on medium heat until you caramelized, about 3 minutes on either side, then set aside.

Banana Yucca Cake with Braised Figs:
1. Grill yucca until tender, split in half, remove seeds and peel.
2. Place bacon in the middle of the yucca.
3. Combine yolks, 1 tablespoon smoked chili powder, salt and pepper to taste, and 1 tablespoon white vinegar.
4. Roll the yucca and place in the egg mixture then place all yucca in a mix of flour, 1 tablespoon smoked chili powder, paprika, and salt and pepper. Place on a sheet pan and set aside.
5. In a hot sauce pan add onion and mushrooms with canola oil. Cook until onions are translucent and soft. Season to taste and add 1 tablespoon white vinegar.
6. In a sauté pan on medium heat place figs and balsamic vinegar, and sugar and cook until tender – set aside.
7. In a hot sauté pan place pinenuts and toss until golden brown, set half aside.
8. Take the other half and place it in grinder. Ground all of the pine nuts, chili, and fry in canola oil. Then take out of oil and place on a paper towel. Set aside.
9. Place the yucca in the frying oil and fry until golden brown. Then flip on the other side. Once golden brown place on a paper towel.
10. To serve, place the onion/mushroom marmalade on the plate, add the half figs on the side of it. Place the yucca atop of the onion and pine nut crackling atop – sprinkling the remaining pine nuts around the plate – serve warm.

© 2012 THIERRY RAUTUREAU, TAKASHI YAGIHASHI

Posted on AllTopChef.com

Top Recipe - Patricia Yeo's Pickled Mackerel with Young Coconut and Chiles

Pickled Mackerel with Young Coconut and Chiles

2 small mackerels, filet
Flesh of three young coconuts, julienne
1/4 cup dill, chopped
1/4 cup cilantro, chopped
1/4 cup Vietnamese mint, chopped
1/4 cup basil, chopped
2 tablespoons Fresno chilies, finely diced
Yuzu lime juice, to taste
2 tablespoons ginger, finely diced
4 Thai chilies

Coconut Water Gelee:
1 gallon coconut
6 sheets gelatin

Brining Liquid:
2 large onions, roughly chopped
3 carrots, peeled and finely chopped
1 bay leaf
2 tablespoons black peppercorn
2 habanero peppers, halved
2 cups rice vinegar
2 cups water
1/2 cup salt

Cilantro Lime Muddle:
1 cup cilantro, chopped
2 cloves garlic
3 Thai chilies
1/4 cup fish sauce
2 limes, juiced
1 tablespoon granulated sugar

Rice Crisps:
1 cup sushi rice, cooked
Oil, for frying
Salt and pepper, to taste

1. Rinse the mackerel and lay it flat in a deep dish. Cover with brining liquid and keep submerged for 3 hours. Remove, pat dry.
2. With a very sharp knife remove skin and cut fish into large dice (1/4- inch dice).
Reserve and chill.
3. In large bowl add fish, julienne coconut, herbs, chilies, and ginger. Season with salt and pepper.
4. Taste, add yuzu and more seasoning to taste.
5. Place large tablespoon in serving dish, top with gelee, cilantro muddle, and rice crisps. Serve very cold.

Coconut Water Gelee:
1. Bring coconut water to boil, reduce by 3/4.
2. Add gelatin, stir until it melts and chill until it sets, finely chop and reserve.

Brining Liquid:
1. Bring everything to boil and simmer for half an hour until the brining liquid is well flavored. Chill and pour over fish.

Cilantro Lime Muddle:
1. Put all ingredients in a blender and blend until pureed. Reserve.

Rice Crisps:
1. Fry rice until light brown, the color of hay. Season and cool before use.

© 2012 PATRICIA YEO

Posted on AllTopChef.com

Top Recipe - Chris Cosentino's "Pork and Beans" with Cured Pork and Chickpeas

If any of you tries this (or any other Top Chef recipe), we'd love to hear from you!

"Pork and Beans" with Cured Pork and Chickpeas


Sausage:
30 pounds pork shoulder
8 Pasilla peppers
2 lamb casings hanks
5 bunches oregano
2 cups orange zest
Pinch pink salt
Kosher salt and black pepper, to taste
8 New Mexico red chilies
1 head garlic
2 shallots, sliced
1 tablespoon smoked paprika
1 bottle red wine

Pork Belly:
2 pounds pork bellies
Salt and pepper, to taste
2 onions
2 carrots
2 heads celery
1 bunch oregano
1 bay leaf
2 bottles white wine

Chickpeas:
4 pounds chickpeas
5 gallons chicken stock
8 Chipotle peppers
6 beers
4 tomatoes
1 head garlic, sliced and grilled
1 onion, sliced in half
1 potato
1 Pasilla pepper
1 pound bacon

Finish:
6 pints cherry tomatoes
2 cups celery leaves
3 bunches radishes
2 bunches scallions
Olive oil, as needed
6 Walla Walla onions, diced

Sausage:
1. Cube pork shoulder, then mix with salt and pepper, pink salt, sliced shallots, garlic, orange zest, oregano leaves, smoked paprika.

2. Combine red wine, Pasilla peppers, New Mexico reds and blend in blender, then add to the meat. Grind meat and let marinate overnight. Cook and adjust seasoning to taste.

3. Using a sausage stuffer, stuff the meat into a lamb casing, until all the meat is used. Using a sausage prick, prick sausage to remove air pockets then braid sausages into links 2 1/2 inches long.

4. Poach the sausage in the chickpeas (recipe below) beans, remove when 1/2 way cooked, then grill to get good color and flavor.

Pork Belly:
1. Season pork belly with salt, pepper, white wine and onions, carrots and celery, bay leaf and oregano.

2. Cut bellies into quarters then place in a pressure cooker with vegetables and wine.

3. Cook for 60 minutes. After it’s brought to full steam, remove from the cooker and reserve the liquid. Chill the belly before cutting.

Chickpeas:
1. Place the chickpeas in a pot with chicken stock, grilled garlic, onion, bacon, chipotles, tomatoes, one Pasilla, beer, and one potato to help break down the skin on the chickpeas so they won’t explode.

2. Once cooked, remove all the veg and chilies, blend and strain back into the beans.

Finish
1. Heat the beans up, add the cubed pork belly and sausage and heat gently.

2. Serve in a small pot, top with cherry tomatoes and salad of radish, scallions, Walla Walla onions, and celery leaves, then drizzle olive oil.

© 2012 CHRIS COSENTINO
Posted on AllTopChef.com

Top Recipe - Paul Qui's Chawanmushi

Chawanmushi, Steamed Egg Custard, Prawns and Pea Shoots

3 cups dashi stock
1 cup eggs, scrambled
1/4 cup edamame
8 spotted prawns
1/4 pound clarified butter
Salt, to taste
1 lemon, zested
Pea shoots, garnish

1. Combine dashi and eggs and place in tea cups. Place 4 ounces in each container and cover in plastic wrap, you should have 8 portions.
2. Place cups in a pan and pour water covering a quarter of each cup.
3. Put in oven at 300 degrees Celsius until chawanmushi sets, approximately 1 hour.
4. Poach spotted prawns in clarified butter.
5. Warm edamame in clarified butter and place in chawanmushi cup.
6. Garnish with pea shoots and finish with lemon zest, and juice. Season to taste.

© 2012 PAUL QUI

Posted on AllTopChef.com

Top Recipe: Paul Qui's King Crab with Sunchoke Chips, Lobster Broth and Lemon Snow; Cocktail: "The Pan Am" (Kaffir Lime, Thai Chilis and Rum)

King Crab with Sunchoke Chips, Lobster Broth and Lemon Snow 

4 lobsters
2 pounds king crab
2 ounces pernod
1/2 cup fennel, small diced
1/2 cup onion, small diced
1/2 cup celery, small diced
1/2 cup carrot, small diced
1/2 cup tomato, small diced
1 tablespoon ground dried Thai chili
2 ounces Thai red curry paste
1 lemongrass stalk, minced
2 cups clarified butter
1/4 pound butter
1 cup coconut cream
100 grams tapioca maltodextrin
1 grams lemon essential oil
10 grams grape seed oil
1/2 cup sunchokes
Crème fraiche, as needed
2 lemons, zested and juiced
Olive oil, as needed
Salt, to taste
Arugula, garnish

While alive, split the lobsters into heads and tails. Split the heads in half and rip off the knuckles and claws. Steam the claws for 6 minutes and the tails for 5 minutes. Shock in ice water, shell and cut into bite size pieces. Reserve. Clean king crab, cut into bite size pieces and reserve. Once ready to plate, warm king crab and lobster in 1 cup of clarified butter. Rip the crown off the head and scrape the gills of with a spoon. Cut the lobster bodies into 8 pieces and place under running water until the water runs clear. Once the lobster bodies are flushed, strain off excess water and shake dry.

In a rondeau roast lobster bodies on med/high in 1 cup clarified butter until golden brown and caramelized. Remove lobster bodies and strain off excess butter.

Deglaze with pernod and scrape rondeau. Add excess butter back in and saute red curry and dried Thai chilis in clarified butter on medium. Add vegetables and cook until soft. Once all the vegetable are really soft almost mush, add the lobster bodies back in the rondeau and fill with water until the bodies are completely submerged. Simmer for 2.5 hours, add lemongrass in the last 30 minutes. Season to taste. Blend the stock with the lobster shells, mirapoix, whole butter and coconut cream and strain thorough a chinois. Keep hot and reserve.

Cut sunchokes on a mandolin into chip size thickness and fry in oil at 300 degrees Fahrneheit until crispy.

Dilute 1 gram of lemon essential oil into 10 grams of grapeseed oil. Mix in 100 grams of tapioca maltodextrin and season with salt to taste. Freeze in liquid nitrogen to make ‘snow.’

Finish:
Place a swoop of crème fraiche in a bowl. Place 2 pieces of crab and 2 pieces of lobster in a bowl. Place a few pieces of arugula and a stack of sunchoke chips. Drizzle with olive oil, lemon zest and lemon juice. Place lemon ‘snow’ in the bowl and serve. Pour lobster broth table side.

Pan Am Cocktail
1 quart water
1 quart sugar
2 ounces kaffir lime leaves
1 stalk of lemongrass
1 ounce ginger
2 ounces Thai chilies
(1 part) light rum
(1 part) lime juice
5 grams versawhip

Combine all the ingredients (except versawhip) in a pot and bring to a simmer, until sugar dissolves.

For foam, Take 1 quart of syrup and whip in a kitchen aid with 5 grams of versawhip until shaving foam consistency.

© 2012 PAUL QUI

Posted on AllTopChef.com

Top Recipe: Paul Qui's Chilled Sunchoke Dashi Soup with Vegetables

Chilled Sunchoke Dashi Soup with Vegetables

1 pound peeled sunchokes, sliced thin
1/4 cup green onion whites; reserve greens
1/8 cup leek whites
1/4 cup heavy cream
1 quart dashi stock
1/8 cup buttermilk
1 tablespoon butter
Salt, to taste

Dashi:
1 cup bonito flakes
1 quart water
1 small piece of kombu

Croutons:
1 baguette

Prosciutto Tuile:
2 slices prosciutto

Vegetable Garnish:
Squash, ribbons
Cucumber, cubed seeds
Zucchini, ribbons
Chervil
Carrot greens
Carrots, ribbons

Crème Fraiche:
1 cup crème fraiche
1 lemon, zest
1 garlic clove, grated

Sweat green onions (whites) and leeks on medium heat in butter and add sunchokes, season with salt to taste. Add cream and simmer sunchokes until tender. Add dashi and simmer. Finish with buttermilk and take off heat, chill and puree blanched green onion greens.

Dashi:
1. Bring water and kombu to a simmer and remove kombu, turn off heat add bonito and steep for 2 minutes and strain.

Croutons:
1. Pull apart a baguette and dry in an oven

Prosciutto Tuile:
1. Press slices of prosciutto between 2 sheet pans and bake in an oven at 280 degrees Fahrenheit until cripsy.

Crème Fraiche:
1. Combine all ingredients and mix well.

Finish:
1. Place ‘vegetable garnish’ in a bowl. Pour sunchoke dashi and garnish with prosciutto and croutons.

© 2012 PAUL QUI
Posted on AllTopChef.com

Top Recipe - Lindsay Autry's Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

Beef Cheeks:
2 pounds beef cheeks, silver skin removed
2 tablespoons Spanish paprika
1 tablespoon granulated garlic
2 teaspoons kosher salt
2 tablespoons canola oil
1/2 cup yellow onion, diced
3 cloves garlic, smashed
3 whole ripe tomatoes, diced
1/4 cup carrots, peeled and diced
1/4 cup celery, diced
2 fresh bay leaves
1 quart chicken stock
1 quart beef stock
4 sprigs thyme, whole
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
Pepper, to taste

Rice:
2 cups chicken stock
1 cup long grain rice
1 garlic clove, minced
1 cup canned tomatoes, diced
1 teaspoon kosher salt
1 tablespoon olive oil

Zucchini:
4 zucchini, washed, cut in half, split
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chopped oregano
1 teaspoon kosher salt

Pickles:
1 celery stalk, peeled and diced
1 carrot, peeled and diced
1 cup white vinegar
1/4 cup granulated sugar
2 teaspoons kosher salt

Salad:
4 ounces mixed greens
1/2 cup pickles, strained (recipe above)
2 ounces goat cheese, crumbled
1 tablespoon red wine vinegar
1/4 cup olive oil

Beef Cheeks:
Combine paprika, garlic powder, salt and pepper in a small bowl. Season beef cheeks and set aside.

Heat a heavy bottom Dutch oven over medium heat. Add canola oil and sear cheeks until golden on both sides, remove from pot.

Add onions and garlic and sauté for 2 minutes. Add the carrots and celery and sauté for additional 3 minutes. Add the tomatoes, whole thyme and bay leaves, continue cooking until all liquid evaporates from tomatoes.

Return cheeks to pot, add chicken and beef stock. Bring to a simmer, turn flame to low. Cover pot with lid and simmer for 1 hour or until cheeks are tender.

Carefully remove cheeks from liquid and set aside to cool. Strain liquid, discard solids and place liquid in a clean pot. Chop cheeks small to resemble ground beef, add to piqued and season with chopped thyme and oregano. Keep warm.

Rice:
Heat a small pot over medium heat. Add the olive oil and toast the garlic until golden. Carefully add the canned tomatoes and simmer for 3 minutes.

Add the chicken stock and bring to a boil. Add the rice, reduce flame to low. Cover pot and simmer for 12 minutes. Remove from heat. Season with salt.

Add the chopped, braised cheek and sauce to rice. Keep warm.

Zucchini:
Scoop out seeds from zucchini so it resembles a small boat and set aside.

Pre-heat oven to 400 degrees Fahrenheit. Toss all other ingredients together and line on a baking sheet. Roast in oven for 10 minutes. Remove and fill zucchini boats with rice/beef cheek mixture and return to oven for 5 minutes to warm.

Pickles:
Combine vinegar, sugar and salt in a small pot. Bring to a boil and pour over vegetables. Allow to pickle for 1 hour.

Salad:
Toss all ingredients together.

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Top Recipe - Paul Qui's Turkey Kalbi, Eggplant with White Peach Kimchi

Turkey Kalbi, Eggplant with White Peach Kimchi

Turkey Kalbi:
1 pound ground turkey
1 cup onions, diced medium
1/4 cup garlic, minced
1/8 cup ginger, grated
1 1/2 cup Chinese eggplant, diced medium
1/4 cup green onion whites, thin sliced
1/4 cup agave syrup
1/4 cup apple cider juice
1/2 cup Korean chili miso (go-chu-jang)
1/4 cup soy sauce, gluten free, low sodium
1/4 cup sesame seeds
1/8 cup sesame oil
1/4 cup sambal oelek chili paste
Salt, to taste
Olive oil, as needed

Peach Kimchi:
4 cups white peaches, cold, semi ripe, large dice
1/2 cup onions, small diced
1/4 cup green onion whites, finely sliced
1/8 cup ginger, grated
1/8 cup garlic, minced
1/4 cup agave syrup
1/8 cup sesame oil
1 cup white vinegar
Kimchi, to taste

Hot Sauce:
1 cup garlic cloves
1/8 cup dried chili flake
1/8 cup sambal oelek
1/2 cup white vinegar
1/8 cup agave syrup
1/8 cup thai chili, minced
1/8 cup extra virgin olive oil
Salt, to taste

Korean Chili Miso Yogurt:
1 cup non fat yogurt
1/8 cup Gochujang
Salt, to taste

Garnish:
1/4 cup green onions, finely sliced
1/4 cup pickled cilantro with stems
1/4 cup fried onions

Turkey Kalbi:
1. Heat olive oil on medium heat and sweat onions until translucent. Add sesame oil, sesame seeds and eggplant. Cook until tender. Then add garlic and ginger.
2. Deglaze with apple cider and add ground turkey. Mix in soy sauce, sambal, agave syrup and Korean chili miso. Cook on medium heat until ground turkey is cooked. Season with salt to taste.

Peach Kimchi:
1. Sweat onions, ginger, and garlic in sesame oil until translucent and aromatic over medium heat. Add white vinegar and agave syrup, kimchi and mix with white peaches.

Hot Sauce:
1. Roast garlic cloves and chili (both dry and fresh) until golden brown on low heat in oil. Add vinegar, agave, sampbal, and chilies and puree. Season with salt to taste.

Korean Chili Miso Yogurt:
1. Whisk Gochujang into non fat yogurt. Season with salt to taste

© 2012 PAUL QUI

Posted on AllTopChef.com

Top Recipe - Paul Qui's Foie Gras with Bacon, Pumpernickel, Pickled Cherries and Beets

While this dish has a bazillion different elements, none of them seem particularly difficult to prepare.

Foie Gras with Bacon, Pumpernickel, Pickled Cherries and Beets

1 medium sized beet, with greens
2 cups water
1 cup white vinegar
Sugar, as needed
1/2 cup cherries, pitted
2 Serrano peppers, finely sliced
2 large shallots, julienned
1/2 cup strawberries, small as possible
1/2 cup salt
1/2 cup crimini mushrooms
1/2 loaf pumpernickel bread
1/8 cup toasted walnuts
1/8 cup candied walnuts
8 ounces foie gras
6 slices of apple wood smoked bacon, render until crispy
2 cups apple cider
1 tablespoon red curry paste
1 tablespoon butter
1 teaspoon black pepper
6 marigold blossoms, garnish

1. Roast beets for 1 hour at 350 degrees Fahrenheit wrapped with foil and dressed with vinegar. Let rest, peel and reserve. Reserve beet stems for pickle.
2. Bring vinegar, water, and 1 cup sugar to a boil. Pour over cherries, peppers, beets, and shallots (separately). Let pickle.
3. Combine 1/2 cup salt and 1/2 cup sugar and water and cure strawberries
4. Sauté mushrooms on medium heat until golden brown.
5. Toast pumpernickel in oven until dry and pulse in robo coup with walnuts.
6. Sear foie gras on high heat until golden brown on both sides and take off heat and let rest.
7. Reduce apple cider and red curry paste.
8. Render bacon in butter.
9. Mix everything together and season with salt and black pepper, garnish with marigold blossoms.

© 2012 PAUL QUI

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Top Recipe - Beverly Kim's Braised Short Rib over Thai Basil Potato Puree, Appleslaw

This is a recipe for 100, so reduce amounts accordingly. :)

Braised Short Rib over Thai Basil Potato Puree, Appleslaw

Short Ribs:
35 pounds short ribs
Canola oil, as needed
Salt and pepper, to taste
5 onions, medium diced
2 bunches celery, medium diced
8 carrots, medium diced
10 cloves garlic, peeled and minced
5 white lemongrass stalks, thin sliced
5 dried Thai chilies
4 cans tomato paste
1 bottle red wine
1 cup soy
1 large ginger cluster, thin sliced
4 kiwis, peeled
5 boxes beef stock

Curry Sauce:
5 whole peeled shallots, thin sliced
5 cloves garlic, peeled and miced
1 ginger cluster
5 white lemongrass stalks, thin sliced
1/2 cup fish sauce
1/2 cup tamarind paste
1/2 cup red curry paste
4 cans coconut milk
2 whole guajillo chilies

Potato Basil Puree:
15 pounds Yukon potatoes, peeled
2 quarts Thai basil, leaves plucked
2 quarts heavy cream
4 pounds butter
Salt and pepper, to taste
1 bunch shallots

Green Apple Kimchi:
6 green apples
2 limes, juiced
2 tablespoons Korean chili flakes
Salt, to taste

Bok Choy:
Bok choy, stems removed
Olive oil, as needed
Salt and pepper, to taste

Spicy Chili Peanuts:
2 pounds peanuts
Sugar, to taste
2 tablespoons Thai chili garlic paste
Salt, to taste

Short Ribs:
1. Trim beef off the bone and cut into neat squares.
2. Season the ribs with salt and pepper.
3. Sear on both sides on the hot flattop grill with canola oil.
4. In a rondeau, caramelize onion, celery, carrot, 5 cloves garlic, lemongrass and dried Thai chilies. Add tomato paste and caramelize further. Deglaze with red wine. Pour into pressure cookers, reserving a 1/5 of liquid for red curry sauce.
5. Puree soy, ginger, rest of garlic, and kiwi.
6. Add ribs to pressure cookers. Top off with beef stock and the puree. Put lids on top and let it start to whistle on high heat. Lower the flame and let cook for 1 1/2 hours, or until tender, leave braising liquid. Glaze in red curry sauce.

Curry Sauce:
1. In a medium saucepan, caramelize sliced shallots, ginger, garlic and lemongrass. Deglaze with red wine – stock mixture. Add red curry paste, tamarind paste, fish sauce and coconut milk and simmer to marry flavors for 20 minutes.
2. Meanwhile, soak 2 whole guajillo chilies in hot water. Puree the soaked chilies, taking out the seeds, with the curry base and strain through a chinois.

Potato Basil Puree:
1. Cover the Yukon gold potatoes with cold water and bring to a simmer.
2. Meanwhile sauté Thai basil leaves and sliced shallots. Puree with heavy cream, warm on the stove. Keep the butter out at room temperature. When the potatoes are cooked through, drain potatoes. Let steam for 2 minutes. Pass through a food mill with butter. Fold in hot heavy cream, salt and pepper.

Green Apple Kimchi:
1. Shave apple through mandolin. Juice limes over apple, and add salt and Korean chili flakes.

Bok Choy:
1. Sauté with olive oil, salt and pepper.

Spicy Chili Peanuts:
1. Fry peanuts in fryer. When golden, toss in chili garlic paste, salt and sugar.

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Top Recipe - Ty-Lor Boring's Watermelon with Vanilla Bean Honey, Saffron and Salted Olive Oil Powder

Watermelon with Vanilla Bean Honey, Saffron and Salted Olive Oil Powder

1 watermelon, cubed 2- inches x 2- inches
Kosher salt and black pepper, to taste
1/4 ounce honey nectar
1/4 ounce vanilla bean extract
1/4 ounce olive oil
1/4 ounce N-Zorbit tapioca maltodextrin

1. Combine honey nectar and vanilla bean extract and drizzle over watermelon
2. Mix tapioca, olive oil, and salt and garnish over watermelon.

Posted on AllTopChef.com

Top Recipe - Sarah Grueneberg's Pork Sausage Stuffed Cabbage and Spinach with Browned Butter

Pork Sausage Stuffed Cabbage and Spinach with Browned Butter

1 small head green cabbage
1 bunch Tuscan kale
1 head Napa cabbage
8 ounces pork butt
2 ounces smoked bacon
1 cup grated Parmesan
12 saltine crackers
1 egg
1/2 cup olive oil
2 sticks butter
kosher salt and black pepper, to taste
2 shallots, thinly sliced
1 sprig rosemary
1/2 medium onion, minced
8 year old balsamic, drizzle

1. Heat a large pot of water to a boil. Season with kosher salt.
2. Strip the large leaves from the green cabbage, shred the cabbage.
3. Remove stems from Tuscan kale leaves and cook in boiling water for 5 minutes, then cool in ice water. Repeat step for Napa cabbage, cook for 3 minutes.
4. With a meat grinder attachment for the kitchen aid, grind pork butt and bacon together. Season with salt and pepper.
5. Remove cooked shredded cabbage from the sauté pan, reserve.
6. Add ground meat mixture to the pan and cook. Remove and add to shredded cabbage.
7. In a food processor, pulse the saltine crackers until smooth.
8. Mix the cabbage/meat mixture in a bowl and mix in crackers. Add sautéed onions. Add 1 egg and 1/2 cup grated parmesan. Season with salt and pepper.
9. Lay out blanched kale on a cutting board. Evenly distribute the filling mixture.
10. Roll Tuscan kale up into cigar shape.
11. Then lay out Napa cabbage. Cut the stems out and discard.
12. Roll kale rolls into the Napa cabbage. Lay rolls in a casserole dish and top with butter. Bake for 25 minutes at 375 degrees Fahrenheit.
13. Heat 1/2 cup olive oil in a small sauté pan over medium heat. Add shallots and fry on low until golden brown. Remove from oil
14. Heat 1 stick of butter over medium heat until brown, remove.
15. Remove cabbage from oven, top with parmesan, shallots, rosemary sprigs. Finish with brown butter and drizzle balsamic.

© 2011 SARAH GRUENEBERG

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