"Recipes from the Chef's Kitchen"

Show 752

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


Steven Lukis - Executive Chef


 Bacon-Wrapped Scallop Skewers
(Serves 1)

Ingredients:
1)   6 Sea Scallops
2)   3 slices Bacon
3)   Apricot Dipping Sauce (see recipe below)

Preparation:
1)   Soak small wooden skewers in water for 30 minutes.
2)   Turn convection on to 200 degrees with fan on low.
3)   Place parchment on a sheet pan. Place a single layer of bacon on the sheet
       pan, put in oven and bake about 15 minutes. When bacon is cooked,
       drain fat and let cool to room temperature.
4)   Cut bacon so you have ¾ of slice. Use remaining bacon ¼ slice for salad.
5)   Roll bacon around scallop so that bacon seam is on bottom and put through
       a skewer to secure. Put three scallops on each skewer.

The Apricot Dipping Sauce
Ingredients:
1)   1 jar Apricot Jam
2)   1/8 cup Rice Vinegar
3)   a dab of Sambal Chili Paste
4)   1 tsp. Garlic - pureed
5)   1 tsp. Ginger - chopped
6)   1 tsp. toasted Sesame Seeds
7)   1 tsp. Sesame Oil
8)   1 tsp. Soy Sauce
9)   1 tsp. Scallions - chopped
10) 2 tsp. Water
11) 1 tsp. Fish Sauce

Preparation:
1)   Whisk everything together until combined well.


Grilled Steak and Blue Cheese Salad

The Blue Cheese Dressing (makes 4 cups)
Ingredients:
1)   5 cups Mayonnaise
2)   2 cups Buttermilk
3)   1 ½ tsp. Kosher Salt
4)   ½ tsp. Black Pepper
5)   10 oz. Blue Cheese - crumbled
6)   10 oz Danish Blue Cheese - crumbled

Procedure:
1)   Mix together the mayonnaise and the buttermilk in an electric mixer with
       the whip.
2)   Mix on second speed until well blended.
3)   Add salt and pepper and mix well.
4)   Add in the blue cheeses and continue to mix.
5)   Store in a refrigerator in a 4 cup container.


Filet Medallion Trio

The Filets
Ingredients:
1)   3 Beef Filet Medallions
2)   For brushing...Melted Butter
3)   1 pinch each side Salt and Pepper mix

Preparation:
1)   Broil to order to desired temperature.

The Medallions
Ingredients:
1)   A Medallion of Horseradish Crust - 3/8" thick
2)   A medallion of Blue Cheese Crust - 3/8" thick
3)   A medallion of Parmesan Crust - 3/8" thick

Preparation:
1)   Place each crust on top of one of the medallions and toast under a
       broiler to golden brown.
2)   Remember: the medallions need to be cooked at the hottest part of the
       broiler to get proper char.  They will also cook quickly so be careful.



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


Good Eating!!!