"Recipes from the Chef's Kitchen"

Show 975

BLT Prime by David Burke
1100 Pennsylvania Avenue NW,
Washington, D.C. 20004


David Burke - Executive Chef (Center)
Darren Hendry - Chef (Right)
Lindsey Gustin - Host (Left)

David Burke also has a New York City Restaurant
Tavern62 by David Burke

(Yield 10 Servings)

1)   5 large ripe Tomatoes, quartered
2)   ½ Cucumber (peeled, seeded and chopped)
3)   ½ Red Bell Pepper (chopped)
4)   2 cloves Garlic
5)   2 tbs. Coarse or Kosher Salt
6)   2 tsp. freshly ground Pepper
7)   1 tsp. Cayenne Pepper
8)   ½ cup Olive Oil

1)   Place all the ingredients in a food processor and process until finely pureed.
2)   Depending on the size of the processor, this may have to be done in 2 or
       more steps.
3)   Reserve and serve chilled.

Sea Scallops with Fennel Seeds,
Pink Pepper and Curry Oil
(Yield 4 Servings)

1)   Curry Oil (see recipe below)
2)   Watercress Puree (see recipe below)
3)   Scallops (see recipe below)
4)   Potato Chips (see recipe below)

1)   Spoon Watercress Puree on each of 4 serving plates.
2)   Top puree with 3 scallops.
3)   Spoon ½ tablespoon curry oil over each serving and garnish with remaining
       toasted fennel seeds and potato chips.

The Curry Oil
1)   2 cups Olive Oil
2)   3 Shallots, minced
3)   2 tsp. toasted Fennel Seeds
4)   1 tsp. pink Peppercorns
5)   2 tbs. Curry Powder
6)   1 tbs. coarse or kosher Salt

1)   Heat two tablespoons of oil in a sauce pan; add shallots, 1 tsp. fennel seeds,
       pink peppercorns, curry powder and cook, stirring over low heat for two
2)   Add remaining oil and salt; continue cooking over low heat for 20 minutes.
3)   Remove from heat and allow ingredients to settle at the bottom; strain curry
       oil and reserve.

The Watercress Puree

1)   1 Carrot, cut into batons about 1.5 inches long
2)   1 Fennel Bulb, cut into batons about 1.5 inches long
3)   12 French Green Beans, cut in half, length-wise
4)   1 bunch Watercress
5)   2 tbs. Curry Oil (see above)

1)   Blanch carrot in salted water for 2-3 minutes or until just tender but still firm
2)   Repeat with fennel and green beans, which should take a minute or two less
       than the carrot. Do not overcook. Vegetable batons must be firm.
3)   Refrigerate vegetables and chill.
4)   Blanch watercress in salted water for 2 minutes. Drain.
5)   Place in food processor. Add 2 tablespoons to curry oil and puree. Spoon into
       a bowl and reserve.

The Potato Chips
1)   1 large baking Potato, peeled
2)   Olive Oil for sautéing Potato

Cut potatoes into thin slices.
2)   Heat olive oil in a sauté pan, preferably with nonstick surface, and fry potatoes
       in chips. Drain on paper towels and keep warm.

The Scallops
1)   12 large Sea Scallops
2)   Salt and freshly ground Pepper to taste
3)   Freshly ground Fennel Seeds to taste
4)   ½ cup Curry Oil (see above)

Preheat oven to 400 degrees F.
2)   Pierce scallops with vegetable batons, inserting 2 carrot batons, a fennel baton
       and a green bean into each scallop, so they are visible.
3)   Season scallops with salt, pepper and ground fennel seeds.
4)   Heat remainder of curry oil in a sauté pan. Sear scallops over high heat,
       spooning oil over and around scallops, for 1 minute.
5)  Transfer ingredients from a sauté pan to a baking pan.
6)   Bake for 3-4 minutes, or until scallops are slightly firm.

 Warm Oysters, Sweet Corn &
Mushroom Chips

1)   1 quart light Chicken Stock or canned Chicken Broth
2)   4 ears fresh Corn or 2 cups cooked Corn Kernels
3)   ½ pound Butter
4)   Salt and freshly ground Pepper to taste
5)   1 cup chopped Chives
6)   36 Oysters on the half shell
7)   1 cup Mushrooms Chips

1)   Prepare a corn stock by combining stock (or broth) and corn ears.
2)   Bring to a boil. Reduce heat and simmer for 10-12 minutes, or until corn is
       tender. (If using cooked kernels, simmer for only 3 minutes).
3)   Strain stock and cut kernels from cobs.
4)   Return cobs to stock and cook over low heat for 15 minutes, until stock is
       reduced to approximately one pint.
5)   If corn kernels are used, strain and reserve kernels, and cook stock over
       low heat for 15 minutes until stock is reduced to approximately 1 pint.
6)   Return kernels to stock and bring to a simmer.
7)   Add butter and whisk until stock and butter are combined. Sauce will be
8)   Season to taste and stir in chives. Keep sauce warm over low heat.
9)   Place oysters on a shallow baking pan and heat in oven for 4 minutes.
10) Place oysters on serving platter or 6 individual plates.
11) Pour sauce over oysters and serve with mushroom chips.

An Example of a raw and an aged &
cooked steak served at the BLT Restaurant

Good Eating!!!