Holiday Hors d'oeurves from L'ecole Culinaire -

Holiday Hors d'oeurves from L'ecole Culinaire

Chophouse bite Marinated Pork Tenderloin, Sliced Crimini Mushroom a Sprig of Rosemary and Horsey Sauce

16 ea Crustini
2ea Pork Tenderloins, cleaned
1 T Rosemary, minced
1 T Thyme, minced
1 T Sage, minced
2 T Parsley, minced
2 T Garlic, minced
TT  Salt
TT  Pepper
10 ea Crimini Mushrooms, sliced
2 ea Sprigs of Rosemary

Horseradish Cream
1 C Prepared Horseradish
1 C Sour Cream
TT Salt
TT Pepper
Trim tenderloins of any silverskin. Prepare all the herbs and mix together, cover the outside of the tenderloin with the herb mixture. Sear the tenderloin in a small amount of fat and the roast at 350 degrees for about 15 mintues. In the meantime prepare the crustini but cutting a baguette into round slices and lightly toast in the pan that you seared the meat in, set aside. Prepare horseradish cream by adding all ingredients together and mixing thoroughly, put in a squeeze bottle and refrigerate. Slice the mushrooms and sautee’ in a small amount of fat as well and reserve. Once the meat is done let it rest 10 minutes,  take one crustini and put on work surface, cut a 1” section of pork tenderloin to put on each crustini, then a sautee’d mushroom. Top this with a sunny side up quail egg and drizzle the entire bit with horseradish cream and a small sprig of an herb of your choosing.

Fire Roasted Corn and Crab Cake on Sweet Potato Latke W/ Chipotle Mayo

• 1 cup mayonnaise or salad dressing
• 2 canned chipotle chile peppers, finely chopped
• 1 clove garlic, finely chopped
• 1 cup fresh or frozen corn kernels
• 7 medium green onions, finely chopped (1/2 cup)
• 4 teaspoons prepared mustard
• 2 teaspoons ground coriander
• 1/2 teaspoon ground red pepper
• 1/4 cup butter or margarine
• 6 eggs, beaten
• 1-1/3 cups fine dry bread crumbs
• 4 6-ounce cans crabmeat, drained, flaked, and cartilage removed
• 1/3 cup fine dry bread crumbs
• 1/3 cup cornmeal
• 1/3 cup cooking oil
• Lemon wedges (optional)
Sweet Potato Latke
• 2 sweet potatoes, peeled and shredded
• 2 eggs, lightly beaten
• 1 tablespoon brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/4 cup vegetable oil for frying
1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
1. For chipotle mayonnaise, stir together mayonnaise or salad dressing, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
2. In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crabmeat.
3. Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
4. In a large skillet heat oil over medium heat. Add half of the patties. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).

Carmelized Red Onion and Poppy Seed Foccacia w/ Smoked Salmon and Tapenade Butter

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon poppy seeds
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 cup warm water (120-130 F; 49-54 C)
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh rosemary
• 1 cup Carmelized red onion
• 1 pound Smoked Salmon
Tapenade Butter 
4 oz Butter, softened
 1 oz Caper, chopped
2oz Kalamata Olives, chopped
2ea Anchovie Fillet, chopped
1T Garlic, Chopped
1t Shallot, Chopped
1T Parsley, Chopped

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, poppy seeds, and black pepper. Mix in the olive oil and water. (Be sure the water is warmed to the appropriate temperature or the dough will not rise.)
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a cloth, and let rise in a warm place for 30 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle and press indentations into the dough spaced about 2 inches apart. Lightly brush top with olive oil. Top with the carmelized onion and poppy seeds.
4. Bake in preheated oven for 10-15 minutes, or until golden brown. Serve warm.

5. For the tapenade butter, prep all ingredients and mix them together thoroughly and top the slighly warm foccacia bread. Then take a thin slice of smoke salmon and top tapenade butter.

Arancini Stuffed with Pork Belly and Mozzarella w/ Sweet Chili Remoulade

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine boiling chicken stock
• salt and pepper to taste
• 1/2 cup finely grated Parmesan cheese
• 1 Cup Cooked Pork Belly, cut in ½ inch cubes
• 1 Cup Mozzarella Cheese, cut in ½ inch cubes
• 1 egg
• 1/2 cup all-purpose flour
• 1 cup dry bread crumbs
• 1 cup vegetable oil for deep frying
• Sweet Chili Remoulade
• 1 ea Shallot
• 6ea Cloves of Garlic
• 1 Cup Mayonaise
• 1 ea (small bottle) Mae Ploy Sweet Chili sauce
1. Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
2. When the chicken stock has all been added, and the liquid has evaporated. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
3. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center along with the pork belly, and roll to enclose. Coat lightly with flour, dip into the egg, then roll in bread crumbs to coat.
4. Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
5. For the Sweet chili sauce, put the shallot and the garlic in a food processor and pulse till minced finely. Add the mayo and the sweet chili sauce and blend till smooth, place in the refrigerator till ready to use.


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