Enough Marinade for 1 Cooked Pork Belly

1 qt strained hong shao braising liquid
2 cups cornstarch

- after pork belly has cooled overnight, combine the above ingredients and return the diced pork belly to this mixture

Hong Shao Finishing Sauce: 12.10.2010

20 ea shallots
10 cloves garlic
6 bird chiles
4" piece ginger, peeled and sliced
1/2 cup chopped cilantro stem
2 pods star anise
1/2 cup grapeseed oil
2 cups sake
1 cup sherry
1 cup ketjap manis
1 can Lyle's Golden Syrup
3 gals chicken stock

- pulse first 6 ingredients in food processor
- over medium heat, sweat above ingredients in oil until very fragrant, stirring often - about 3 minutes
- add sake and sherry and reduce by half
- add ketjap and golden syrup and reduce to a syrup
- add chicken stock and bring to a simmer; reduce by half
- strain through chinois

Jasmine Rice Congee for Salmon: 12.10.2010

2 qts jasmine rice
18 qts water
1 kg red miso
2 cups sake
additional water as necessary

- soak rice in cold water for 2 hours; drain
- combine rice and water in really big pot; bring to simmer
- cover and lower heat to as low as you can manage
- cook to proper consistency
-combine miso, sake and additional water to reach sauce consistency; stir into rice and cool

Hong Shao Pork Belly: 12.11.2010

1 whole berkshire pork belly, peeled if necessary - about 7 lbs
3/4 cup grapeseed oil
3/4 cup sugar (plain, granulated sugar)
3/4 cup chinese rice wine (or equal parts sake and sherry)
clear stock to cover
5-inch piece of ginger, sliced
5 ea star anise pods
5 ea thai bird chiles
2 ea cinnamon sticks
salt, soy sauce and additional sugar to taste

- boil pork belly 4 minutes and chill until cool enough to handle
- cut pork into 1-inch cubes
- melt sugar in oil over medium heat - about 3 minutes
- raise the heat and allow the sugar to caramelize slightly
- add pork belly cubes and gently brown in this mixture
- add rice wine, cook briefly, then add remaining ingredients
- simmer over medium-low heat for about 45 minutes, stirring gently as needed to prevent burning
- raise heat to medium-high and continue to cook 10 minutes
- check for doneness - pork should be tender and luscious
- remove pork from pan and continue to simmer sauce until thickened
- adjust seasoning with salt, soy sauce and additional sugar as necessary

Butternut Puree for Arancini: 11.12.2010

10 lbs butternut squash flesh, diced
2 large spanish onions, diced
leaves from 4 sprigs rosemary
2 Tbsp salt
1 1/2 cups rendered pancetta fat
2 qts chicken stock
2 1/2 cups brown sugar

- toss together first 5 ingredients and roast in a moderate over for 45 minutes
- transfer to saucepan and add chicken stock and sugar
- simmer until squash falls apart, then puree thoroughly in blender
- adjust seasoning with additional salt if necessary

Sauce for Steak au Poivre: 11.12.2010

5 lbs lean beef, cubed
small amount of oil or tallow
2 ltrs cognac
6 cups sliced shallots
2 Tbsp sugar
3 gallons beef reduction
salt as needed
goat's milk butter as needed

- thoroughly brown the beef in the oil or tallow over high heat
- add cognac, shallots and sugar, scraping the browned bits from the pan (careful of the flames)
- reduce heat to medium  and simmer until most of the liquid has evaporated
- add stock and reduce to near sauce consistency; taste and add salt as needed
- to order, reduce about 2 oz to sauce consistency and mount with 1 Tbsp goat's milk butter

Dos Aliolis for Patatas Bravas

Tomato Alioli

2 peeled tomatoes
5 cloves roasted garlic
1 Tbsp smoked paprika
1 Tbsp shichimi togarashi
6 ea poached eggs
grapeseed oil as needed
salt and pepper to taste

- puree first 5 ingredients
- with blender running, drizzle in oil to desired consistency; adjust seasoning with salt and pepper

Garlic Alioli

1 cup roasted garlic
6 ea poached eggs
grapeseed oil as needed
salt and pepper to taste

- puree garlic and eggs
- with blender running, drizzle in oil to desired consistency; adjust seasoning with salt and pepper

Mushroom Juice Sortalaise for Epic.Pot.Roast: 11.05.2010

4 lbs lean beef, cut into cubes
small amount of oil
4 btls red wine***
7 cups herb-roasted shallots
2 gallons mushroom juice
2 gallons beef reduction

- over high heat, thoroughly brown the beef in the oil, stirring as necessary
- add wine and shallots; reduce by 90%
- add mushroom juice and beef reduction; reduce by half
- strain through chinois and degrease
- to serve, reduce 3 ounces by a third and mount with 2 Tbsp butter

*** wine for cooking purposes must be good enough quality to drink - perhaps not one that you would seek out, but at least one that you wouldn't refuse to wash down the hummus at an art opening

Nuocamole

My great uncle, Tio Diego, was once a celebrated luchador in Colonia Doctores, Mexico City. That was before he emigrated to the United States, earned his citizenship, and eventually, felt duty-bound to defend this great nation against the red peril of the Viet Cong. And that was all before he fell in love. In April of 1975, Phuong Rincon became my great aunt, and her brand of Vietnamese-Mexican fusion cuisine has forever changed the way I think about food. Tia Phuong, this one's for you.

6 ripe avocados, chopped
2/3 cup chopped peanuts
1 bunch scallions, white part only, sliced thin
1 Jimmy Nardello pepper, seeded and minced
1 Thai bird chile, seeded and minced
3 Tbsp minced spearmint
2 Tbsp minced basil
2 Tbsp minced cilantro
1 Tbsp salt
juice of 2 limes
1/4 tsp fish sauce

- thoroughly combine all ingredients

Avocado Cube, Take 1 for Sashimi: 11.05.2010

Onion Juice

1 lb red onion, chopped
2 1/2 cups water
2/3 cup fresh squeezed (duh) lemon juice
1/4 cup salt
10 sheets gelatin bloomed in cold water

- puree everything except gelatin in blender and strain through chinois
- heat strained liquid to a simmer and whisk in gelatin; keep hot

The Cube (makes 60)

flesh from 12 avocados, rough chopped
1 bunch cilantro, rough chopped
reserved hot onion juice mixture

- working in 2 batches, puree avocado and cilantro with reserved hot onion juice mixture
- immediately set in cube molds prepared with pan release
- spray tops with pan release and cover; refrigerate overnight

Carolina She Crab Vichyssoise

This is in no way an authentic recipe and is not meant to represent a state or its citizens; the opinions expressed are those of the authors of articles of this website and do not necessarily state or reflect the views of the state of South Carolina. Publication on this website should not be considered an endorsement. The state of South Carolina and its employees do not express or imply any warranty or assume any legal liability or responsibility for the accuracy, completeness or usefulness of any information on this website. The state of South Carolina will not be held liable for any direct or indirect loss or damage arising under this disclaimer or in connection with our website. By using our website, you accept this disclaimer in full.

4 qts half & half, plus more as necessary
4 ea 40ct idaho potatoes, peeled and diced

3 cups diced leeks
2 cups diced red peppers
2 cups diced celery
1 cup diced onion
3 Tbsp butter
3 Tbsp vegetable oil
1 Tbsp old bay seasoning
2 tsp salt
1 cup sherry
white pepper as needed
4 lbs maine crab meat

- begin by bringing potatoes and half & half to a simmer
- meanwhile, sweat the leeks, peppers, celery, onion, old bay and salt in the butter and oil over low heat until softened
- add sherry and reduce by half; puree in blender and add to potato/cream mixture
- simmer potato mixture until potatoes are falling apart
- strain and reserve half & half
- pass strained potato mixture through food mill and return to half and half
- pass this new mixture through a chinois and allow to cool
- adjust seasoning with salt and white pepper, and adjust consistency with additional half & half if necessary
- fold in crab meat

Pickled Cauliflower for Pork Belly: 11.05.2010

7 cups water
7 cups cider vinegar
1 spanish onion, sliced
1 bulb garlic, halved across the equator
1/2 bunch thyme
5 Tbsp salt
4 tsp coriander
4 tsp peppercorn melange
1 Tbsp dry mustard
2 tsp chile flakes
2 tsp turmeric
1 tsp celery seed
2 bay leaves
2 pods star anise
cauliflower parisiennne as needed

- bring all ingredients minus cauliflower to a boil, lower heat and simmer 15 minutes
- pour mixture over cauliflower and chill overnight

Pickled Apple Sauce Base for Scallops: 10.22.2010

 Perhaps you are the pickled one.

Pickled Apples
2 cups cider vinegar
1 cups water
1 cup sugar
1 cinnamon stick
6 cardamom pods
1/2 tsp coriander seed
1/2 tsp mixed peppercorns
10 honeycrisp apples, cut into brunoise

- bring all ingredients but apples to a simmer, remove from heat and cool slightly
- add apples and set aside 1 hour
- remove apples from liquid and vacuum seal at 75 psi for at least 1 hour

Sauce
6 cups fresh apple juice
1 cup heavy cream
3/4 cup pickled apples (recipe above)
1/4 cup minced candied ginger

- reduce a la minute and mount with butter

Saffron Stewed Tomato Sauce for Halibut: 10.22.2010

Some of you may notice that this bears an uncanny resemblance to the Spanishy something or other from the past - that is if you existed outside the confines of my mind, but really I'm just talking to myself.

1 cup olive oil
2 qts sliced onions
4 links chorizo, peeled and chopped
4 qts peeled, seeded and diced tomatoes, juices reserved
4 Tbsp salt
2 Tbsp pimenton
1 tsp pepper
1/2 cup sherry warmed with 1 Tbsp saffron
3 cups strained tomato juices
1/4 cup cabernet vinegar

- sweat the onions and chorizo in the olive oil over medium heat until the onions soften
- add tomatoes, salt, sherry w/ saffron, pepper and pimenton
- cook over high heat, stirring often, for 5 minutes
- add remaining ingredients and simmer 45 minutes to and hour; adjust seasoning if necessary
- puree in blender until smooth

Quote Unquote Brandade

This really isn't brandade per se, but that's what I'm calling it 

and there's nothing any of y'all can do about that.

5 oz olive oil
2 bulbs garlic (about 20 cloves), cloves peeled and smashed lightly
2 lbs halibut and/or swordfish, diced
2 qts tater tots, fried
2 tsp pimenton dulce
4 oz chardonnay
1 oz sherry
4 Tbsp gremolata
salt and pepper to taste

*** season as you go***

- warm the garlic in the olive oil over low heat until light golden
- add fish and saute 5 minutes, stirring often
- add fried tater tots and saute 5 minutes, stirring often
- add wines and stir until evaporated
- remove from heat and stir in gremolata; season to taste
- pulse in food processor until well chopped

New Vinaigrette for Green Salad: 10.22.2010

 Looks like somebody's been hitting the vinegar.

30 large shallots, rough chopped
1/2 lb chervil
2 bunches chives, chopped
1/2 cup tarragon leaves
3 cups wildflower honey
2 cups dijon mustard
1 cup coarse sel gris
3/4 cup kosher salt
2 Tbsp black pepper
1 gallon plus 2 cups red wine vinegar
6 liters unfiltered Lebanese olive oil
3 liters kalamata olive oil
3 liters grapeseed oil

- process all ingredients except vinegar and oil in robot coupe until thoroughly combined
- transfer to a 5 liter container and using hand blender, blend in vinegar
- slowly incorporate oils while blending until thoroughly combined

Salsa Atole for Salmon: 10.15.2010

 (above paragraph has no relevance, but it's a true story)

1 lg spanish onion, minced
8 cloves garlic, minced
4 Tbsp butter
2 Tbsp smoked Maldon sea salt
1 Tbsp turbinado sugar
3 qts chicken stock
1 qt half & half
2 cups maseca

- sweat onions and garlic in butter until soft
- add salt, sugar and chicken stock and bring to boil
- add half & half and return to boil; reduce heat to low simmer
- whisk in maseca bit by bit until incorporated
- transfer to a double boiler and cook 20 minutes; keep warm

Pepita-Chard Mole for Salmon: 10.15.2010

 As a child in rural Mexico, I lived with my dearest Abuelita on a chard and pumpkin farm, and I'll never forget this recipe, passed down through generations. Usually we'd reserve this sauce for braised chicken thighs and a nice cool glass of Coca Cola made with real sugar.

4 qts packed chard leaves and stems
1/4 lb cilantro
6 cups pumpkin seeds
8 cloves garlic
1 large onion, chopped
4 Tbsp salt
1 1/2 tsp black cumin
1 gallon chicken stock
2 cups seasoned beef tallow from confit

- working in batches, thoroughly puree together all ingredients except beef tallow; set aside
- heat beef tallow over high heat; add puree and reduce heat to low
- cook slowly for 20 minutes, whisking often; adjust seasoning if necessary

Cider Reduction Base for Scallop Sauce: 10.01.2010

When I was a child in rural Maine, me and my gran' pappy would crush them apples ain't headed for market with our own god-given toes, and wouldn't you know it, the cider tasted like crap.

1 gallon apple cider
1/4 cup molasses
2 tsp black peppercorns
4 sprigs thyme
2 sprigs rosemary

- bring all to a simmer and reduce by half; strain through cone filter

Caponata Sorta

As a child in Sicily, Sundays were very special to me as every third Sunday my nonna would whip up her toothsome take on this southern classic.

To plump the raisins:

6 cups cider vinegar
6 cups water
3 cups sugar
2 cups green or golden raisins

- combine all ingredients and bring to a simmer
- allow to cool and remove raisins; reserve vinegar for another use

Caponata

The Eggplant:
2 qts diced eggplant, cut the size of actual dice, unless you're into Dungeons & Dragons in which case your dice are pretty weird, you have to admit
1 Tbsp salt
flour as needed prepared as 20:1 ratio of flour to smoked paprika
egg/milk mixture for breading as needed
pureed panko/potato flake mixture for breading

- salt the diced eggplant and set aside 1 hour; rinse and pat dry
- bread the eggplant by dredging in flour, then egg mixture and finally breadcrumb mixture
- deep fry eggplant @ 350 until golden and cooked through; season with salt

The Onions:
2 very large red onions sliced in thirds
extra virgin olive oil as needed
salt as needed

- rub the onion slices with oil and salt and grill until cooked through
- cut into dice by slicing a tic-tac-toe pattern in each slice; combine with eggplant

The Tomatoes:
2 qts peeled, seeded and chopped tomatoes
8 cloves garlic, sliced thin
1 cup xv olive oil
1/2 cup reserved vinegar from raisins combined with 1/2 cup honey
2 Tbsp salt
2 tsp smoked paprika
1 tsp black pepper

- warm the oil and garlic over medium heat until garlic is golden; immediately add tomatoes
- add vinegar/honey mixture, salt, paprika and pepper and simmer 45 minutes
- combine tomato mixture with eggplant mixture

The Rest:
reserved raisins
2 Tbsp drained capers
reserved eggplant/onion/tomato mixture
salt and pepper to taste

- combine all ingredients and season to taste; allow to sit overnight before serving

Gazpacho Relish for Fluke Sashimi: 07.23.2010

2 ea red peppers, torched, peeled and diced
2 ea yellow peppers, torched, peeled and diced
2 lbs tomatoes, torched, peeled, seeded and diced
2 ea english cucumbers, peeled, seeded and diced
1 ea red onion, small dice
1 ea chile serrano, microplaned from outside inward - avoid the membrane
1 clove garlic, microplaned
zest from one lime, microplaned
3 Tbsp sliced chives
2 Tbsp minced chervil
1 Tbsp minced tarragon
4 Tbsp olive oil
2 tsp sherry vinegar
salt, sugar and white pepper as needed

- combine first 8 ingredients and season liberally with salt and sugar. Set aside for 2 hours
- strain off liquid and reserve. Gather vegetable mix in cheesecloth and squeeze off as much liquid as possible. Add this liquid to previously reserved liquid.
- process remaining vegetable mix in robot coupe, scraping down the sides as necessary until evenly minced.
- remove from robot coupe and squeeze in cheesecloth again, saving the liquid.
- add remaining ingredients to squeezed vegetable mixture; taste and adjust seasoning.
- strain remaining liquid through cone filter and add to tomato water.

Salsa Verde for Beef Cheek Gyros: 07.16.2010

1 1/2 cups packed chopped lovage
1 cup packed chopped parsley
1 cup chopped garlic chives
1 cup blanched almonds
1/2 cup packed oregano leaves and buds
10 cloves garlic
zest of 4 lemons (microplaned)
4 cups olive oil

- puree in blender

Chive Panna Cotta for Sashimi: 07.09.10

3/4 lb chives, chopped and blanched
1/4 lb chives, chopped
2 cups half/half
1 qt heavy cream
2 tsp agar agar
1/2 tsp madras curry powder
1/4 tsp white pepper
salt to taste
pan spray and truffle oil as needed

- puree chives with half/half; strain through chinois
- combine chive puree, cream, agar, curry, pepper and salt to taste over low to medium heat,stirring often until it reaches a low simmer; remove to a pitcher
- meanwhile, spray 24ea 3.5oz cups with pan release; drizzle a small amount of truffle oil in each
- divide chive cream between plastic cups (about 2.75oz each); place on level surface and chill

Dressing for Steak Tartare: 06.25.2010

In Robot Coupe:

4 c diced red onion
1 cup chopped parsley leaves
3 cloves garlic
zest of 2 lemons

- process until minced scraping down the sides of the bowl often; set aside

In blender:

1 1/2 cups mushroom juice
1/2 cup salty butter
1/2 cup ketchup
2 tsp worcestershire sauce
1/4 tsp Tabasco
1 Tbsp English dry mustard

- process until smooth, remove and add minced ingredients from robot coupe.

Spinach Tortelloni Filling for Halibut: 05.14.10

6 cups blanched spinach
2 cups caramelized onions
3/4 cup olive oil
1/2 cup mascarpone
1 Tbsp salt

- combine all in food processor (in batches)

Orange Dressing for Cheeks: 05.14.10

1/2 cup fresh orange juice
1/4 cup cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp salt
1 cup olive oil

whisk the first five ingredients to combine; whisk in oil

Arugula Chimichurri for Beef Cheeks: 05.14.10

2 cups olive oil
4 Tbsp lemon juice
2 Tbsp cider vinegar
8 cups tightly packed baby arugula
3 cloves garlic
1 Tbsp salt
1/2 tsp togarashi

- thoroughly blend all ingredients

Gordita Dough for Soft Shells: 05.14.10

16 cups maseca
1 1/2 cups salty butter, room temperature
2 Tbsp salt
1 Tbsp pimenton
8 cups hot water

- crumb butter and maseca with salt and pimenton
- work in water until smooth
- form small balls of dough and press with a fork of textured meat pounder to desired thickness
- deep-fry until done

Horseradish Cream for Salmon Salad: 05.14.10

4 cups sourcream
1 1/4 cup water
5 Tbsp lemon juice
1 tsp worcestershire sauce
3/4 cup horseradish
1/2 cup minced dill
5 tsp salt
1/2 tsp white pepper

- combine all thoroughly

Mushroom Stew for Scallops: 05.14.10

12 cloves garlic, sliced thin
1 cup olive oil
6 lbs hen o' the woods, cleaned and torn into bite-size pieces
8 cups dried morels reconstituted in hot mushroom juice 20 minutes
2 tbsp salt
3/4 tsp white pepper

- saute the garlic in the olive oil until it just begins to brown
- add hen of the woods mushrooms and saute, stirring often 8 minutes
- remove morels from liquid and rouch chop; add to pan
- strain morel liquid and add to pan
- season with salt and white pepper
- to serve, mount with butter to sauce consistency, add minced chervil and chives and fresh favas

Seasoned Cream for Halibut Nutmeg Sauce: 05.14.10

5 oz oil
4 cups sliced shallots
8 garlic cloves, smashed
1/2 bn thyme
2 Tbsp salt
1 bay leaf
1 btl white wine
2 qts chicken stock
6 qts cream

- sweat the shallots, garlic, thyme and salt in the oil until soft
- add wine and bay leaf; reduce dry
- add chicken stock; reduce by half
- add cream; reduce by third; strain

Berkshire Ham Hock & Shrimp Broth for Crabcake: 05.14.10

1 cup canola oil

8 cups thin sliced red onion
8 cups diced celery
8 cups clean button mushrooms
4 qts shrimp peelings
1/2 bunch thyme
2 Tbsp salt
1 bay leaf
1 cup amontillado sherry
12 smoked ham hocks

12 qts water

s/p as necessary

- sweat the vegetables in the canola oil, stirring often, for 15 minutes
- add shrimp, thyme, salt and bay leaf; continue to cook 10 minutes

- add sherry and cook 5 minutes

- add ham hocks and water; simmer 8 hours, skimming as necessary
- adjust seasoning
- when ham hocks cool, pick the meat and reserve for service

A Nice Little Salad Dressing for Greens that go with Goat Cheese 5.14.10

2 shallots, minced
1 Tbsp salt
1/2 tsp black pepper
3 Tbsp maple syrup
1 Tbsp dijon mustard
1 Tbsp mayonnaise
12 ounces sherry vinegar
4 ounces agridulce cabernet vinegar
7 cups walnut oil

- whisk everything but oil to combine thoroughly
- whisk in oil (if you are a pansy you can do this in an electric machine)

Honeyed Soy for Scallops: 04.16.2010

2 1/2 cups soy sauce
1 jar (14.1oz) orange blossom honey
2 Tbsp olive oil
xanthan gum as needed

- whisk together all ingredients, adding x-gum as needed until you reach proper consistency
- strain through chinois

Potato Gratin for Steak au Poivre: 04.16.2010

4 gallons sliced potatoes, 1/4" thickness
salt, pepper and oil as needed
5 lbs grated cheddar or combination of cheddar and gruyere
6 spanish onions, sliced thin
3 cups shaved sopressata
1 bunch rosemary, minced
1 bunch thyme, minced
1/2 lb butter
1/2 cup oil
3 qts heavy cream
salt to taste

- toss potatoes with oil, salt and pepper and divide between roasting pans in a somewhat thin layer
- roast until just cooked; cool, combine and add cheese
- meanwhile sweat onions, sopressata and herbs in the butter and oil until soft; season as you go
- add cream and bring to a boil; remove from heat and allow to cool somewhat
- combine cream mixture with potatoes and cheese and divide between 3 hotel pans lined with parchment
- cover and bake 2 hours; chill overnight

Peruvian Dressing for Potato Salad: 04.16.2010

2 poached eggs
juice of 2 lemons
1 cup loosely packed cilantro leaves
2 Tbsp chopped mint
1 serrano chile, seeded and de-ribbed
1 Tbsp salt
1 1/2 cups grapeseed oil

- blend first six ingredients thoroughly
- then gradually incorporate oil while blender is running

Passion Fruit Ponzu for Sashimi: 03.05.10

2 cups passion fruit sorbet

2 cups soy sauce

1 cup water

1/2 cup rice vinegar

- combine all

Dressing for Beet Salad

2 oz Forum cabernet vinegar
1 Tbsp Dijon mustard
2 tsp Italian Honey
2 tsp Maldon salt

- whisk to combine; this will dress 1 case of baby beets

Minty Cuke & Yogurt Mousse

1/2 cup water
1 1/2 cups pcked spearmint leaves
1 English cucumber, washed and diced
1 clove garlic
3 Tbsp Maldon salt
35.3 oz container of Fage yogurt
xanthan gum as needed

- thoroughly blend first 5 ingredients
- add yogurt and combine thoroughly; remove half this mixture
- at highest speed, add xanthan gum, bit by bit, to achieve desired consistency; remove
- repeat with remaining mixture

Pineapple-Bourbon BBQ Sauce

1 liter bourbon
2 qts cider vinegar
1 cup molasses
1 cup prepared coffee
7 cups brown sugar
15 oz organic ketchup
3/4 cup tomato paste
3/4 cup honey
3 Tbsp kosher salt

2 Tbsp Sriracha

2 pods star anise

1/2 tsp vanilla powder

minced pulp from 3 pineapples

- combine all ingredients in a large, nonreactive saucepan and bring to a boil, stirring often

- reduce heat and simmer one hour, stirring occasionally

- puree and strain through chinois

Prosciutto Base for Espuma: 2.12.10

1 lb prosciutto trimmings
1/4 lb diced bacon
1 bulb garlic
1 stalk celery
1 onion, sliced
1 bay leaf
water as needed
6 cups whole milk
4 Tbsp soy lecithin
salt and white pepper to taste

- add everything to saucepan except milk, lecithin, salt and pepper and render fat from prosciutto and bacon in water to cover as needed, replacing water when pan goes dry
- drain remaining fat and add milk; cook at the lowest heat possible for 45 minutes
- strain through filter cone, return to clean saucepan and whisk in soy lecithin while warm
- strain through chinois and chill

Vanilla Steeped Raisins

3 lbs golden raisins

1 vanilla bean, split and scraped

1/2  cup white wine

1/4 cup brandy

water to cover

- combine all in a heavy saucepan and simmer 5 minutes

- cool in liquid

Smoked Shrimp Chowder: 2.12.10

Mmmm, these guys can't get enough of this!

oil as needed
6 ea large spanish onions, large dice
6 ea chayote, medium dice
1 bunch celery, medium dice
2 cups sake
3 qts heavy cream
2 lbs smoked shrimp
leaves picked from 1 bunch thyme
4 cups diced potatoes
salt and white pepper to taste

- sweat onions in canola oil until soft
- add chayote and celery and continue to sweat 10 minutes
- add sake and reduce
- add cream, smoked shrimp and thyme and simmer 20 minutes
- add potatoes and continue to cook until potatoes are just cooked through
- season throughout process

Curry for Chevre Croquettes: 2.12.10

10 lbs peeled butternut squash, medium dice, roasted with oil, salt & pepper
3 large spanish onions, medium dice
1 1/2 cups toasted pinenuts
1 1/2 cups vanilla steeped raisins
1 cup brown sugar
3 Tbsp microplaned ginger
3 Tbsp madras curry powder
1 bunch cilantro, chopped
salt to taste
1/3 cup canola oil

- sweat the onions in canola oil until soft
- add nuts, raisins and curry powder and saute 2 minutes
- add remaining ingredients minus cilantro and cook 15 minutes
- remove from heat and stir in cilantro

Mascarpone Mousse for Smoked Salmon Burrata

3 cups mascarpone
1 cup heavy cream
1/2 cup ricotta
5 sheets gelatin, bloomed in cold water
zest of 2 lemons
2 cloves garlic, microplaned
1 shallot, minced
1 Tbsp minced chervil
1 3/4 tsp salt
1/2 tsp white pepper
3 cups whipped cream seasoned to taste with salt and white pepper

- combine all ingredients except gelatin and whipped cream in a saucepan over low to medium heat
- melt mascarpone and ricotta completely and continue to cook 10 minutes; whisk in gelatin
- strain through chinois into mixing bowl and whip on medium high speed 30 minutes
- fold in whipped cream and chill until use