Executive
Chef Patrick Bazin
Ingredients:Potato and Roasted
Garlic Crusted Cod
Preparation:
1) Sear cod in a saute pan on one side
until
golden brown.
2) Smear the garlic paste on top of the
cod.
3) Crush the fried potatoes and put on
top of
the cod.
4) Finish in a 350 deg f. oven for 7-9
minutes
until done.
5) Slice leek into rings and saute in
butter for
5 minutes or
until tender.
6) Put leek in the center of the plate,
then lay
the cod on top.
Ingredients for the Chive
Butter Sauce:
1) 3 minced Shallots
2) 2 oz. White Wine
3) 2 oz. White Wine Vinegar
4) 2 tbs. Heavy Cream
5) 1/2 lb. Butter (cut into cubes)
6) 3 tbs. chopped Chives
7) Salt and Pepper to taste
Preparation for the Chive
Butter Sauce:
1) Add shallots, wine and vinegar in a
sauce pot.
Then reduce by
half.
2) Add heavy cream. Reduce by half.
3) Slowly add butter.
4) Add chives and season.
5) Spoon around plate.
Ingredients:
1) #1 Jumbo Lump Crabmeat
2) 1 bunch Cilantro
3) 1/4 cup chopped Chives
4) 3 tbs. Dijon Mustard
5) 3 tbs. Mayonaise
6) 3 Egg Yolks
7) 3 tbs. Heavy Cream
8) 1/2 cup Panko
9) Salt and Pepper to taste
10) Kalidify Dough
11) A small amout of flour.
Preparation:
1) Pick through crabmeat and remove the
shells.
2) Add the next 7 ingredients and mix
together.
3) Form into 2 1/2 logs. Then put
a wooden bamboo
skewer in the
center.
4) Dip crab mixture into flour, then egg
wash and
wrap in Kalidify
dough.
5) Fry lightly until crisp. Then
remove wooden
skewer.
Warm Asian Salad
Preparation:
1) Heat sesame oil in a pan.
2) Add vegetable and wilt for 2-3 minutes.
3) Season with vinegar and salt and pepper.
4) Put in the center of the plate with
spring
roll on top.
Ingredients for the Ginger-Lemongrass
Vinaigrette:
1) 3 tbs. minced Ginger
2) 2 stalks Lemongrass - minced
3) 4 Garlic Cloves - minced
4) 4 Shallots - minced
5) 1 tbs. Olive Oil
6) 1 cup Veal Stock
7) 3 tbs. Soy Sauce
8) 3 tbs. Hoison Sauce
Preparation for the Ginger-Lemongrass
Vinaigrette:
1) Saute ginger, lemongrass, garlic and
shallots
in olive oil
for 4-5 minutes.
2) Add veal stock, soy sauce and Hoison
sauce
and reduce by
half.
3) Strain through a fine mesh strainer.
4) Spoon around the plate
Almond Crusted French Toast
Ingredients for the French
Toast:
1) 1 Broiche (cut into desired shapes)
2) 1 cup Almonds (toasted for 5-7 minutes)
3) 2 cups Milk
4) 3 Eggs
5) 3 tbs. Sugar
6) 1 tbs. Cinnamon
Preparation of the French
Toast:
1) Mix together milk, eggs, sugar and
cinnamon
in a mixing bowl.
2) Soak Brioche in above mixture for 2
to 3
minutes.
3) Crush almonds and coat Brioche.
4) Melt butter in a saute pan, add brioche,
then
cook for 3 minutes
per side or until crisp.
Ingredients for the Warm
Berry Compote:
1) 1/2 pint Blackberries
2) 1/2 pin Raspberries
3) 1/2 pint Blueberries
4) 1/2 cup sliced Strawberries
5) 1/2 cup simple Syrup (equal parts sugar
and water)
6) 3 tbs. Butter
Preparation for the Warm
Berry Compote:
1) Saute berries in simple syrup for 3-4
minutes or
until they start
bursting slightly.
2) Add butter, then spoon over the french
toast.