Kitchen Capers: Lexington Chefs Share Their Recipes

Kitchen Capers: Lexington Chefs Share Their Recipes

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  Kitchen Capers Local Chefs Give The Skinny on the Dinny
  From Bistro 147 This was supposed to be a pecan pie, as I wanted to make pecan pies for opening night. As I was making the pie, I realized I had no pecans. As luck would have it, a friend came in with a bag of California almonds. So I had to make do with the almonds. And the brandy got replaced with the amaretto. -Sonny Sizemore “Pecan” Pie
sonny sizemore at bistro 147
Sonny Sizemore
Pastry for 9 inch one crust pie 2/3 cup sugar 1/3 cup margarine or butter, melted 3/4 cup corn syrup 1/2 teaspoon salt 1 cup roasted almonds 1/4 amaretto Heat oven to 375°F Prepare pastry Beat sugar, margarine, corn syrup, salt, and eggs with hand beater Stir in almonds Pour into pastry-lined pie plate Bake until set, 40 – 50 minutes Refrigerate until chilled, at least 2 hours
  From Dudley’s Souffle au Chocolat
John Schweder at Dudleys
John Schweder
30g flour (1 oz.) 30g butter (1 oz.) 120 ml milk (4.25 oz.) 100g bittersweet chocolate, chopped fine (3.5 oz.) 1 T cinnamon 2 egg yolks 10ml dark rum (.33 oz.) Few drops of vanilla extract 3-4 egg whites 15g sugar (.5 oz.) 1. Preheat oven to 400°F. Prepare souffle molds by coating them with softened butter and then granulated sugar. Refrigerate until needed. 2. Make a beurre manie. Bring Milk to a boil in a russe. Thicken milk with the beurre manie and cook 2-3 minutes; it will be quite thick. 3. Remove the mixture from the heat and add the chocolate. 4. When the chocolate is melted, add the egg yolks, one at a time, beating well after each addition. Beat the rum and vanilla. 5. Whip the egg white, following the guidelines. Fold (1/4) one quarter of beaten egg whites into the base to lighten it, then fold in the remaining egg whites. 6. Spoon the mixture into the prepared molds. Reduce the oven temperature to 375°F and place the molds on the middle rack. Bake the souffles for 8-15 minutes depending upon the size of the mold. Check for doneness and serve immediately.
  From Ed and Fred’s Desert Moon Necessity truly is the mother of invention when you have 10 minutes to come up with a lunch special. Many of our more popular menu items are the result of my own procrastination. On hand I had the filling for our brie and mushroom empanadas, some chicken stock, shallots, homemade teriyaki, butter, and flour. The result is a brie and wild mushroom sauce which we serve with porcini-stuffed tortellini. -Doug Eifert Brie and Mushroom Filling
Doug Eifert at Desert Moon
Doug Eifert
1 lb. Brie cheese (wax removed) 2 cups mixed mushrooms (shiitakes, portabellas, domestic, etc) 1/4 cup chopped green onions 2 tsp chopped garlic 1 tsp mexicano oregano 1 tsp kosher salt 1 tsp fresh ground black pepper 1 oz. Peanut oil Heat oil Add garlic and mushrooms until rendered Add green onions and spices Place brie in mixing bowl, add hot mushroom mixture and blend Brie and Wild Mushroom Sauce 1/4 cup chopped shallots 2 oz. butter 1/3 cup flour 1 1/2 cup brie filling 1 qt. chicken stock 1/4 cup teriyaki Cook shallots in butter Add flour, and brown Stir in stock, filling, and teriyaki, bring to a boil and simmer Great on pasta or chicken. You’ll have filling left to stuff wontons or empanadas.
  From Emmett’s Restaurant Pan-seared scallops on celery root puree in an herbal sea nage 18 scallops
Mike Haynes and Graham Waller
Herbal puree 1/4 cup rough chop tarragon 1/4 cup rough chop chervil 1/4 cup rough chop celery 1/4 cup rough chop chives 2 tbsp. Extra virgin olive oil 1/4 cup ice Blanch herbs in well-salted boiling water for 30 seconds Shock herbs in ice water Puree with ice water and extra virgin olive oil in blender until smooth Reserve, keep chilled Celery root puree 2 large celery roots 1 qt. heavy cream Salt and pepperPeel celery knobs, cut into eighths Boil in cream 15-25 minutes until very tender. Strain. Put cooked celery root into a food processor, puree until smooth, adding only enough cream to achieve desired consistency. Season to taste Broth 6 cloves garlic 5 medium shallots 1 cup dry white wine 1 cup clam broth Slice garlic and shallots, sweat butter until translucent Add wine, let reduce until dry Add clam broth, bring to a boil, strain, reserve To plate Salt and pepper scallops Sear on one side in a very hot pan for 30 seconds Add 1 tbsp butter, place in 450° oven for 1 1/2 minutes Remove, turn scallops and baste Warm broth in pan with salt and pepper, 2 tbsps butter, bring to a boil, remove from heat Add herb puree Place celery root puree in center of bowl, place scallops on top Pass broth through a fine mesh strainer into bowl
  From Natasha’s Café This dish takes me back to the mid-90s when I was working at a busy waterfront restaurant in California. This was without question the most popular dish and received many compliments. Even after preparing this dish close to 40,000 times, it’s still one of my favorites. -Gene Willams Szechwan Steamed green Lip Mussels with Cilantro Pesto Pesto
Gene and Natasha Williams at Natasha's Café
Gene and Natasha Williams
2 bunches cilantro 1/2 cup pumpkin seeds 3/4 cup peanut oil 1 oz. fresh ginger handful of blueberries In a food processor add washed, rough chopped cilantro, pumpkin seeds, ginger, and blueberries. Blend 30 sec., slowly add peanut oil until emulsified. Salt and pepper to taste. Mussels 1 lb green lip mussels 1 1/2 oz sesame oil 1 3/4 oz rice vinegar 1 oz soy sauce 1 tbs sambal 1/2 oz fresh chopped ginger 1/2 cup fish stock Heat 1/2 oz sesame oil in pan. When oil is 130° add muscles and sauté 15 sec. Add vinegar, soy, and the rest of the sesame oil. This should create a deglazing affect. Add fish stock, steam for 5 min. lastly, add ginger, sambal, and mix thoroughly. Place in 16 oz bowl with a dollop of cilantro pesto on top.
  From Scarborough Fare Rhonda's Rice Puddin’
Kate Savage at Scarborough Fare
Kate Savage
  Combine in a saucepan: 2 t cornstarch 16 egg yolks 1 1/3 cup sugar 4 cups milk/4 cups half-and-half Cook until thick and creamy. Add 3T vanilla essence and 2 cups of dried cherries. Sir in 4 cups of cooked rice.

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