"Recipes from the Chef's Kitchen"

Show 997

Rail Stop

6478 Main St.
The Plains, Va. 20198
(540) 253-5644

 
Thomas Kee - Chef and Owner



Medallions of Veal with Roasted Potatoes

and Haricot Verts with a Chive Buerre Blanc

Ingredients:
1)   2 Medallions of veal tenderloin per person
2)   1 baked potato, slightly undercooked, peeled, quartered and thickly sliced
3)   1 order of haricots verts, blanched
4)   Olive oil
5)   Salt and pepper to taste
6)   Chive butter sauce (see recipe below)


Preparation:
1)   Flatten veal a little and season with salt and pepper.
2)   Add a little olive oil to pan and add Medallions.
3)   Brown and then flip over and brown other side.
4)   Cook to desired doneness. If you see a little blood escaping, it should be
       about medium rare headed towards medium.
5)   When done, remove veal to rack.
6)   Put a new pan on, add olive oil to coat bottom and when hot, add potatoes.
7)   Cook until a nice brown and crispness.
8)   Season lightly with Salt and Pepper and plate.
9)   Add your French beans to pan with olive oil, and just heat and season with
       salt and pepper. When ready, plate with potatoes.
10) Add veal to plate and sauce.


The Chive Butter Sauce

Ingredients:
(2 to 3 Servings)
1)   1 tbs. Small dice Shallots
2)   1/2 tbs. Sherry wine vinegar
3)   2 tbs. Vermouth
4)   1 Stick of Sweet Butter cut into small pieces and at room temp.
5)   Salt and Pepper
6)   1 to 2 tbs. Chopped fresh Chives


Preparation:
1)   Place Shallots in a small sauce pan with vermouth and sherry wine vinegar;
2)   Reduce until slightly moist.
3)   Slowly start adding butter one piece at a time and whisking so butter
       incorperates into reduction.
4)   Try to not separate butter and keep creamy.
5)   Whip until all butter is added.
6)   Remove from the heat and season to taste with salt and pepper.
7)   Add the chopped chives as you like and a little juice from the lobster.
8)   Take a spoon and sauce to cover.



Shrimp and Grits

Ingredients:
1)   1 Cups fine cornmeal or instant polenta
2)   4 Cups water
3)   Cup fresh grated Parmesan cheese (Fontina cheese optional)
4)   1 Cup Heavy Cream
5)   1 Tablespoon of sweet butter
6)   Salt and Pepper to taste
7)   Grilled Shrimp. Approx 4 to Order
8)   Large Sauce Pot
9)   Wooden Spoon or rubber spatula
10 
Spicy Scallion Butter (see recipe below)

Preparation:
1)  Heat water until simmering
2)  Add salt and pepper to water to just season.
3)  Add cornmeal to pot slowly as you stir the water.
4)  Stir constantly until polenta starts to get smoother and loses its grainy texture.
5)  Add cream and cheese and stir until mixed well.
6)  Finish off the heat, stirring in the butter until dissolved.
7)  As you cook your Shrimp, Start plating the Polenta and add the cooked Shrimp around it
8)  Finish by saucing and garnish with chopped parsley or scallions 


The Spicy Scallion Butter

Ingredients:
(2 to 3 Servings)
1)   1 tbs. Small dice Shallots
2)   1/2 tbs. Sherry wine vinegar
3)   2 tbs. Vermouth
4)   1 Stick of Sweet Butter cut into small pieces and at room temperature.
5)   Salt and Pepper
6)   1 to 2 tbs. Chopped Fresh Scallions
7)   Your Favorite Hot Sauce to taste


Preparation:
1)   Place Shallots in a small sauce pan with vermouth and sherry wine vinegar.
2)   Reduce until slightly moist.
3)   Slowly start adding butter one piece at a time and whisking so butter incorporates into
       reduction.
4)   Try to not separate butter and keep creamy.
5)   Whip until all butter is added.
6)   Remove from the heat and season to taste with salt and pepper.
7)   Add Hot Sauce to taste.
8)   Add the chopped Scallions.
9)   Take a spoon and sauce to cover.



Mushroom Risotto

Ingredients:
1)   1 Cup Arborio Rice
2)   1 Quart Chicken Broth
3)   1 Cup Sliced or Quartered Crimini Mushrooms
4)   Cup Diced Shallot
5)   2 Whole Peeled Garlic Cloves, Cracked or Cut in Half
6)   Thyme Sprigs
7)   Parsley Sprigs
8)   Olive Oil
9)   Dry White Wine
10) Cup Grated Parmesan Reggiano Cheese
11) Sweet Butter
12) Salt and Pepper To Taste
13) 2 Tablespoons Chopped Parsley

Preparation:
1)   Put Pot on Medium Heat. Add Olive Oil to cover Bottom.
2)   Add Mushrooms and cook till slightly soft.
3)   Remove Mushrooms and set aside.
4)   Cover bottom with olive oil again.
5)   Add Garlic and Cook till Golden.
6)   Add Shallot and sprigs of Thyme and Parsley. Cook till softened.
7)   Add Rice and stir to coat well.
8)   Slowly add broth a little at a time. Letting rice absorb before adding more.
9)   As you get closer, taste rice until it is just losing the crunch.
10) Before it is totally soft, add your mushrooms back in and start adding cheese to taste.
11) Add butter at end until creamy and finish seasoning with salt and pepper.
12) Plate and garnish with chopped parsley.



Warm Spinach Salad with Smoked

Bacon, Mushroom and Goat Cheese

Ingredients:
(Serves 4)
1)   Fresh Spinach
2)  
6 Button or Crimini Mushrooms Thick Sliced
3)   4 slices of cooked Smoked Bacon
4)  
2 tbs. diced Shallot
5)   2 Whole Peeled, Cracked Garlic Cloves
6)   Olive Oil
7)   Salt and Pepper to taste
8)   Balsamic Vinaigrette
9)   Goat Cheese

Preparation:
1)   Take a large Sautee Pan over med high heat and add some olive oil.
       Crack the Garlic cloves with your hand and add to the hot pan.
2)   Cook garlic until golden.
3)   Add mushroom and let sautee slightly. Still keep a little firm.
4)   Add Bacon and shallot and let soften.
5)   Add your Spinach and Balsamic Vinaigrette to coat. Do not over do the balsamic.
       You can always add more after
6)   Toss Spinach and mushroom around till spinach starts to melt slightly.
7)   Do not over cook.
8)   Immediately plate your dishes. They can be a little under as long as they are warm.
9)   Add Broken up Goat Cheese over top for garnish.



Good Eating!!!