"Recipes from the Chef's Kitchen"

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The Jefferson
A Loews Hotel

1200 Sixteenth St. NW
Washington, D.C. 20036-3295

Thomas Russell - Executive Chef

Jefferson Crab Cake with a
Buckwheat Blini, Creme Fraiche
and Avocado Puree, Chive Oil

1)   1 ea. 3 oz. Breaded Crab Cake
2)   ½ oz. Crème Fraiche
3)   1 oz. Avocado Puree
4)   1 ea. Buck Wheat Blini
5)   1 oz.  Tomato Concasser
6)   Sliced Chives
7)   ½ oz. Olive Oil
8)   Micro Greens
9)   ½ oz. Chive Infused Oil

1)   Prepare Buck Wheat Blini in a Teflon pan the same way as a pancake.
       Set aside.
2)   Pan fry crab cake until golden brown.  Then heat in a 300 degree oven until
       done.  Keep warm.
3)   Combine tomato with olive oil and sliced chives season with salt and
       pepper.  Set aside.

To Plate:
1)   Place warm blini on a appetizer plate and top with crème fraiche, place
       warm crab cake on top and spoon avocado puree on top of crab.
2)   Garnish with micro greens.
3)   Place tomato mixture around crab cake and garnish with chives and oil.
       Serve warm.

 Pepper Cured Salmon Salad with Baby
Gold Beets, Frisee and Watercress,
Tarragon-Shallot Vinaigrette

1)   2 oz. Sliced Cured Salmon
2)   4 ea. Quartered Baby Gold Beets
3)   Frisee Lettuce
4)   Watercress
5)   1 oz. Fried Potato Sticks
6)   3 ea. Halved Grape Tomatoes
7)   1 oz. Tarragon Vinaigrette
8)   ½ oz. Balsamic Vinegar Reduction
9)   Micro Greens

1)   Combine frisee, watercress, and fried potato and dress with vinaigrette.
2)   Add beets and season with salt and pepper, place on appetizer plate.
3)   Place sliced salmon on top of greens.
4)   Garnish plate with tomatoes, balsamic and micro greens.

Seared Red Snapper with Sauteed
Baby Spinach and Braised Saffron
Potatoes, Tomato Fondue

1)   6 oz. Snapper (Skin on)
2)   2 oz. Braised Saffron Potatoes
3)   3 Halved Baby Turnips
4)   3 Halved Baby Corn
5)   2 oz. Sauteed Baby Spinach
6)   4 oz. Tomato Fondue
7)   1/2 oz. Fried Celery Root Julienne
8)   Butter
9)   Chopped Shallots and Garlic
10) Olive Oil
11) Chicken Stock

1)   Saute snapper in a Teflon pan skin side down until crispy.  Turn over and
       finish in a 300-degree oven.  Set aside.
2)   Heat potatoes in a small sauce pot with chicken stock and butter.  Season
       and set aside.
3)   Warm up tomato mixture in a small saucepan.  Season and set aside.
4)   Saute turnips and corn in butter.  Season and set aside.

To Plate:
1)   Place sauteed spinach in the bottom of a pasta bowl.  Place fish skin side up
       and garnish around with tomato mixture, potatoes and vegetables.
2)   Garnish with fried celery root.

Good Eating!!!