"Recipes from the Chef's Kitchen"

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Wildfire
Steaks, Chops & Seafood
1714U International Drive
McLean, Virginia 22102
703-442-9110


Steven Lukis - Executive Chef


 Spinach Fondue

Ingredients:
1)   1/2 lb. softened Cream cheese
2)   1/6 cup Sour cream
3)   cup Mayonnaise
4)   1 1/3 tbs. Lemon Juice
5)   2/3 tbs. Worcestshire Sauce
6)   1/2 tbs. Garlic Puree
7)   2/3 tbs. Onion Powder
8)   Cayenne Pinch
9)   1/3 tbs + 1/8 tbs. Salt & Pepper
10) 1/2 lb. Artichoke Hearts
11) 1 lb. Spinach - chopped, thawed & squeezed dry
12) 6 1/2 oz. 4 Cheese blend
13) 1 cup Milk
14) 1/2 cup Half & Half

Preparation:
1)   Cream cream cheese for 2-3 minutes at 2nd speed and scrape down well.
2)   Combine cream cheese with sour cream, mayo, lemon juice & worcestershire
       in hobart mixer with paddle until smooth.
3)   Add onion powder, cayenne and salt & pepper. Combine. Scrape sides of
       bowl often.
4)   Add drained artichokes and spinach. Combine. Scrape bowl.
5)   Add 4 cheese blend.
6)   Carefully add milk and half & half. Combine.
7)   Store in plastic container.


Chopped Salad
(serves 4)

Ingredients:
1)   2 parts Iceberg Lettuce to one part Romaine Lettuce
2)   2 oz. Tomato - diced
3)   2 oz. Bacon - fried and diced
4)   2 oz. roasted Corn
5)   2 oz. Scallions - sliced
6)   1 cup fried Tortilla Chips
7)   3 oz. Citrus Lime dressing

Procedure:
1)   Toss all the ingredients with tongs.

The ingredients for the top of the salad
1)   diced Avocado
2)   2 oz. crumbled Blue Cheese
3)   3 oz. roasted cubed Chicken
4)   diced Tomatoes to taste

Procedure:
1)   Scattered the above on top of the salad.


Macadamia Nut Crusted Halibut

Crusting the Fish
Ingredients:
1)   4 Boneless, skinless Halibut Fillet
2)   1 Pinch each side of Kosher Salt and Black Pepper
3)   1 Cup All-Purpose Flour
4)   4 Each lightly beaten Egg White
5)   Cashew Crumbs (see recipe below)

Preparation:
1)   Sprinkle fish with kosher salt and black pepper.
2)   Dredge fish in flour and shake off excess.
3)   Dip into lightly beaten egg whites.
4)   Roll into Macadamia crumbs until generously coated.
5)   Refrigerate.

The Cashew Crumbs
Ingredients:
1)   1 Cup roasted Salted Macadamia Nuts
2)   2 Cups Panko (Japanese) Breadcrumbs
3)   2 tbs. Melted Butter
4)   1 tsp. Minced Garlic
5)   cup chopped Parsley
6)   1 Tsp. Kosher Salt
7)   Tsp. Ground Black Pepper

Preparation:
1)   Coarsely chop nuts in a food processor.
2)   Fold all remaining ingredients together.
3)   Set aside.

To Cook the Fish
Ingredients:
1)   2 tbs. Canola Oil
2)   1 tbs. Olive OIl
3)   The 4 Crusted Halibut Filets
4)   1 lb. trimmed Asparagus - lightly blanched

Preparation:
1)   Heat a 12” saute pan in the oven for 10 minutes.
2)   Then add oil and place pan back in the oven for 1 more minute.
3)   Add halibut and place back in oven and roast for 4 minutes.
4)   Take pan out of the oven and flip fish over with a spatula.
5)   Then add Asparagus around the fish in the pan and return to the oven for 4
       more minutes.
6)   You are now ready to plate the fish.
7)   Place 6 or 7 asparagus spears per plate.
8)   Lay crusted halibut on 1/2 of the asparagus.
9)   Sprinkle with chopped parsley and a lemon wedge.
10) Enjoy.



In the Studio Kitchen with Steven Lukis
(left) and Lindsey Gustin (right)


Good Eating!!!