"Recipes from the Chef's Kitchen"

Show 417

The Capital Grille


601 Pennsylvania Avenue, N.W.
Washington, D.C. 20004
202-737-6200
Clay Berry - Chef

 Fresh Grilled Tuna Steak Salad
Ingredients:
4 Tuna Steaks (grilled and sliced)................................7 to 8 oz.
Green Salad Mix.........................................................24 oz.
Red Potatoes...............................................................8 oz.
Kalamata Olives..........................................................4 oz.
Roasted Red Pepper Slices..........................................8 oz.
Mixed Fresh Herbs (parsley, chives, and thyme)..........4 tsp.
Capers.........................................................................4 tsp.
Roasted Basil and Red Pepper Vinaigrette...................8 oz. plus 1 tsp.
Fish Salt.......................................................................to taste

Procedure:
1)  Brush tuna steak with olive oil and season with fish salt...then
      grill to rare (or whatever preferred).
2)  Toss all remaining ingredients with dressing in bowl - toss well.
3)  Plate salad and top with tuna slices and drizzle tuna with 1 tsp. of
      the vinaigrette.
4)  Garnish with lemon wrap.

Serving Piece:
Large Dinner Plate


Grilled Double Cut Loin Pork Chop
Ingredients:
14-16 oz. Pork Chop..........................4 each.
Apple and Onion Relish.....................16 oz.
Balsamic Honey Glaze.......................4 oz.

Procedure:
1)  Grill Pork Chops to order.
2)  Season meat with salt and black pepper.
3)  Drizzle plate with Balsamic Honey Glaze in a zig zap pattern.
4)  Place apple and onion relish in the center of the plate and rest the
      pork chop, bone up, on the relish.
5)  Garnish with chopped parsley and serve.

Serving Piece:
Large Dinner Round


Balsamic and Honey Glaze

Ingredients:
Balsamic Vinegar..............................................1 cup
Honey...............................................................1/2 cup
Corn Starch......................................................1/16 cup
Water................................................................1/16 cup

Procedure:
1)  Bring vinegar to a boil in sauce pan.
2)  Mix corn starch with water and add the vinegar...then bring
      back to a boil.
3)  Remove from heat and add honey.  Blend well, then cool.


Creme Brulee
Ingredients:
Heavy Cream........................................2 cups
Granulated Sugar..................................1/2 cup plus 1 Tbsp.
Salt........................................................1/2 pinch
Pasteurized Egg Yolk Product...............1/2 cup
Vanilla Extract......................................1/2 tsp.
Sugar in the Raw  (for topping).............8 packets (2 per Creme Brulee)

Procedure:
1)  Preheat the oven to 300 degrees.  In a heavy medium
      saucepan, combine the cream, vanilla and salt.  Warm
      over moderate heat until the surface begins to simmer,
      about 5 minutes.
2)  In a large bowl, stir the egg yolks and sugar with a wooden
      spoon until blended.  Pour in the hot creme and stir gently to
      avoid forming air bubbles...until the sugar dissolves.  Strain
      the custard into a large measuring cup or pitcher and skim off
      any surface bubbles.
3)  Place four 3/4-cup ramekins in a roasting pan.  Pour the custard
      into the ramekins, filling them to the rim.  Place the roasting
      pan in the oven and pour in enough warm water to reach
      halfway up the sides of the ramekins.  Cover loosely with foil
      and bake for 1 hour and 15 minutes...or until the custard is firm
      around the edges.  (It may still be wobbly at the center; it will
      firm up as it chills.)
4)  Remove the ramekins from the water bath and let cool.  Cover
      and refrigerate until cold, at least 3 hours.  (The custards can
      be prepared to this point up to 2 days ahead.  If small pools
      of liquid develop on the surface, blot with a paper towel before
      proceeding.)
5)  Preheat the broiler.  Set the ramekins on a baking sheet.  Pour
      2 packets of "sugar in the raw"' over the top of each custard in
      a thin layer.  Using a metal spatula or sharp knife, spread the
      sugar evenly.  Broil the custards as close to the heat as possible
      until the sugar is caramelized (from 30 seconds to 2 minutes...watch
      carefully).  Let cool and serve immediately,  refrigerate for up to
      4 hours.

Yield:
4 Orders


Good Eating!!!