Chef Cook-Off Recipes
This year's recipes are included below, in order, as submitted by Chef Marc Lepine (Atelier), Chef Scott Lucas (TRIO) ... and last but certainly not least Chef Pablo Robaina (Amate) who was selected the winner this year (His dish is pictured below with the recipe).
Horseradish etc.
Submitted by Chef Marc Lepine (Atelier Restaurant)
(Serve 4)
For the salmon:
4 2-oz square cut pieces of wild salmon
1 tsp olive oil
1 tsp rhubarb juice
1/2 tsp tiny mint leaves
1/2 tsp lemon balm tips
fleur de sel - to taste
cracked ground pepper - to taste
-toss salmon cubes with other ingredients just prior to serving
For the bacon:
1/2 lb bacon, rendered until bacon is crisp and all water has evaporated, with fat remaining
1/2 lb tapioca maltodextrin
-remove bacon meat from pan and mince
-stir tapmalto with bacon fat and mix with minced bacon until dough-like consistency
-shape as desired
For the mushrooms:
8 small morels
1/s tsp butter
kosher salt and cracked pepper - to taste
-saute morels in butter and season with p+s
For the horseradish:
1 small piece horseradish root
-shave root into long, thin strips using a vegetable peeler
-dehydrate at 110 degrees for 8 hours
For the bread crust ice cream:
6 yolks
500 ml heavy cream
1 lb bread crust
120 g sugar
-puree all ingredients together at 80 degrees in Thermomix for 15 minutes
-strain through superbag and stir in approximately 1200 ml of liquid nitrogen
-shape ice cream as desired
For the caramelized onion pudding:
2 Spanish onions, chopped
2 tsp butter
2 tsp milk
1/2 tsp xanthan gum
salt and pepper - to taste
-stir onions in butter over medium-low heat in Thermomix for approximately 90 minutes
-add remaining ingredients and puree until smooth
For the goat's cheese:
1/4 lb goat's cheese
1 tsp rhubarb juice
1/2 vanilla bean
-whip goat's cheese with rhubarb juice and scraped vanilla seeds
-shape as desired on plate and burn with torch
For the rhubarb:
8 stalks rhubarb, chopped
4 tbsp sugar
1/2 vanilla bean, scraped
-puree rhubarb with 1/4 cup water and remaining ingredients for 15 minutes at 90 degrees in Thermomix
-spread thinly onto acetate sheets and dehydrate at 130 degrees for 10 hours
cut into 4" x 6" sheets
For the spruce tips:
8 spruce tips
1 tsp butter
salt and pepper - to taste
-saute spruce tips in butter and season with pepper and salt
Other:
8 small pink clover flowers
8 lemon balm tips
1 tsp cucumber seeds
Assembly:
Lay rhubarb sheet in middle of plate, and top with all remaining preparations.
Duck à la Herbfest
Submitted by Chef Scott Lucas (TRIO Restaurant)
1 duck breast
6 golden beets (golf ball size)
6 oz goat cheese
Fresh herbs (basil, thyme, chives)
sea salt / fresh ground pepper
-Score duck fat on the breast to form little diamonds. Season with salt and pepper. Grill 'till rare
-Trim beets and place in boiling water, cook for 40 min. Cool and peel. Thinly slice and set aside. Mix chopped fresh herbs into the goat cheese, add salt and pepper.
-To assemble beet/goat cheese gateaux, place a thin layer of sliced beets in a circle, about 4".
Top with goat cheese, repeat until you have used all ingredients.
-Slice gateaux in two, place on plate. Thinly slice cooked duck breast and place on top of gateaux.
Chili Prawns Over Marinated Strawberries
with Mango & Tamarind Chutney
(Submitted by Chef Pablo Robaina (Amate Food & Gifts)
For the prawns
12 fresh Prawns
6 pieces of dry Arbol pepper
6 pieces of dry Pasilla pepper
1 Cinnamon stick
1 Clove
2 tbsp Salt
1 tbsp Sugar
1 tbsp of olive oil
-Set the oven to 300' F; deseed the pasilla pepper; place both peppers on a tray and bake for 10 min; set aside to cool; ground the cinnamon, clove and peppers into a powder, mix with salt and sugar; cover prawns with mixture and set aside covered on the fridge
For the Strawberries
1 pound of Strawberries
1/4 cup Balsamic Vinegar
1/2 tsp black fresh pepper
8 Chopped Basil leaves
-Wash and cut strawberries in quarters; place in a bowl and mix with the balsamic vinegar, pepper and basil; set aside
For the Tamarind reduction
250 gr. fresh Tamarind
30 gr. fresh ginger
1 lt. water
1 cup sugar
-Placewater, tamarind pulp, ginger and sugar in a tall pot; cook on high flame; bring to a boil and, lower the heat; let it cook until thickened, around 30 min.
For the Mango Chutney
2 mangoes
200 ml pineapple juice
1 tsp chopped cilantro
1/2 tsp ground ginger
1/4 tsp cumin
1/4 tsp curcuma
1/8 tsp white Pepper
-Place mango pulp, pineapple juice, cumin, curcuma, ginger and white pepper in a small pan and cook at medium heat until thickened; blend and strain if desired; set aside to cool; finish with chopped cilantro
For the Herb Salad
Chives
Cilantro
Parsley
Mint
Basil
4 tbsp olive oil
2 tbsp balsamic reduction (from strawberries)
Salt and pepper
-Choose the nicest leaves and wash gently with cold water; let soak before drying; meanwhile prepare a vinaigrette by combining olive oil with a small amount of the balsamic mixture (do not strain strawberries); add salt and pepper. Drizzle over herbs before serving
The Finish
The Assembly
-Lay a small bed of strawberries on a plate; place prawns on top and top with both sauces. Serve with fresh herb salad.
-Heat olive oil in a medium non stick pan and cook prawns on both sides on a medium heat until colorful, about 2 minutes on each side; lower heat and cover with a lid to cook for another 3 minutes