"Recipes from the Chef's Kitchen"

Show 720

DC - Location
1800 M st. NW
Washington, DC 20036
202-640-1868

Marcus Baylor - General Manager


  Pasta Granchi di Fiume

Ingredients:
1)   1/2 oz. Extra Virgin Olive Oil
2)   8 Snow peas - cut into thirds
3)   1 Carrot - julienned and cut into very small pieces
4)   1 small Zucchini - diced finely
5)   1 Green Onion Ring - cut into very small pieces
6)   Several pieces of Crawfish 70
7)   3 1/2 oz. Lobster Sauce
8)   Pinch of Salt and Pepper
9)   1 twig Rosemary
10) Pasta

Preparation:
1)   Place a wok on the stove.
2)   Heat up olive oil and fry first the snow peas.
3)   In a separate pan, heat the desired amout of pasta.
4)   Add carrots julienne, green onion rings and diced zucchini.
5)   Add the crawfish and stir.
6)   Add the lobster sauce and let it boil shortly.
7)   Turn wok off and season with salt and pepper.
8)   Now, add the strained pasta and mix together.


Pasta Salsiccia Calabrese

Ingredients:
1)   1/2 oz. Extra Virgin Olive Oil
2)   Salsiccia Calabrese in slices
3)   2 oz. White Lima Beans
4)   2 grams plucked Rosemary
5)   3/4 pint Vegetable Broth
6)   1 piece Butter.
7)   7 pieces Dried Tomatoes in oil
8)   1 pinch of Salt and Pepper
9)   1/4 oz. ground Parmesan
10) 1 twig Rosemary
11)  Pasta

Procedure:
1)   Place the wok on the stove.
2)   Heat olive oil in the wok and fry the salsciccia slices until the salsiccia slices
       glaze over.
3)   Add rosemary and lima beans.
4)   Add the dried tomatoes in oil.
5)   Add the vegetable broth, boil shortly add butter constantly stirring in the
       hot liquid (used to bond).
6)   Turn off wok.
7)   Season with salt and pepper - careful with salt, because the salsiccia is very
       spicy in taste.
8)   Now, add the strained pasta in the sauce, mix and put in a pasta bowl.
9)   Pepper and sprinkle a stripe of parmesan on top in the middle.
10) Garnish with a twist of rosemary.


Rucola Ravioli

Ingredients:
1)   12 pieces Rucola Ravioli
2)   1/2 oz. Extra Virgin Olive Oil
3)   1 Onion - diced
4)   3/4 pint Vegetable Broth
5)   1 piece Butter loz
6)   1 pinch of Salt and Pepper
7)   8 quarter pieces of Cherry Tomato
8)   1/4 oz. Arugula
9)   1 tsp. Pine Nuts
10) 1/4 oz. ground Parmesan Cheese

Procedure:
1)   Place the wok on the stove.
2)   Heat in the water the cooked Ravioli twice.
3)   Heat olive oil in the wok and then sauté the onions.
4)   Put vegetable broth in the wok, boil up and stir the cold butter in the hot
       liquid (to bind the liquid).
5)   Turn wok off.
6)   Add salt and pepper.
7)   Add the cherry tomato quarters.
8)   Add the Ravioli in the sauce and mix carefully.
9)   Now lay evenly and loosely the Rucola and the pine nuts on top of the Ravioli.
10) If wished sprinkle a stripe of Parmesan on top in the middle and pepper to left
       and the right.
11) Garnish with a leaf basil and a cherry tomato quarter.


In the Studio Kitchen with Marcus Baylor
(left) and Lindsey Gustin (right)


Good Eating!!!