"Recipes from the Chef's Kitchen"

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Red Sage

605 Fourteenth St., NW
Washington, D.C. 20005
1-202-638-4444
Executive Chef - Morou


Pan Seared Bison Filet with Plantain
Fufu, Eggplant Parmesan Timable,
and Smoked Tomato Jus

For the Bison
Ingredients:
1)  6 oz. Bison Filet
2)  One piece bacon
3)  Salt to taste

Preparation:
1)  Season bison with salt.
2)  Cover bison evenly with chile rub (see below).
3)  Wrap with one piece of bacon.
4)  Secure with a skewer.
5)  Grill until desired temperature.
6)  Medium rare is best.

For the Chile Rub
Ingredients:
1)  1/4 cup toasted cumin
2)  1/4 cup toasted coriander
3)  1/2 cup molido
4)  2 tbsp. brown sugar
5)  1/4 cup black pepper
6)  canola oil
7)  salt to taste

Preparation:
Ground all the ingredients together.

For the Eggplant Parmesan Timbale
Ingredients:
1)  8 each of 1/4 inch slices of eggplants...marinated in balsamic,
      crushed garlic, olive oil, onion, basil, black pepper and salt...
      then grilled.
2)  4 each red pepper, roasted, seeded, peeled and cut into 3 inch
      rounds
3)  2 cups freshly grated Parmesan
4)  8 halves oven dried tomatoes

Preparation:
1)  On a flat surface, place 4 pieces of eggplant, followed by a piece
      of red pepper on each, then tomato and Parmesan.
2)  Repeat this procedure one more time.
3)  Place the tower in oven at 350 deg. F. for 5 minutes.

For the Fufu
Ingredients:
1)  1/4 cup Red Palm Oil
2)  1/2 of medium Onion
3)  2 semi-ripe Plantains, peeled...cored...and steamed
4)  Salt and pepper to taste

Preparation:
1)  Saute onion in palm oil for 3 minutes.
2)  Add to plantain and mash.
3)  Season with salt and pepper.
4)  Add chopped jalapeno if desired.

For the Smoked Tomato Jus
Ingredients:
1)  6 each plum tomatoes, smoked then blackened on a hot skillet
2)  1 each bulb garlic, roasted
3)  1/4 cup canola oil
4)  2 each thyme sprig
5)  1 tsp. black pepper corn
6)  1 tsp. cumin
7)  1 tsp. coriander
8)  1 each nm chile
9)  3 cups veal stock
10) 2 cups merlot
11) 1 onion
12) 1/2 carrot, diced
13) 1 stick celery, diced
14) Salt to taste

Preparation:
1)  Caramelize onion in oil.
2)  Add carrots, celery, spices, chile, and herb.
3)  Saute for 5 minutes.
4)  Add wine.
5)  Reduce by 1/3...then add the stock, tomatoes, and roasted
      garlic.
6)  Reduce by 1/2.
7)  Strain through a fine chinois.
8)  Season with Salt.

To plate all the items
1)  Mold the plantain in round mold and place in the center of a plate.
2)  Mount the eggplant timbale on top of the plantain.
3)  After cutting the bison in three pieces, place symmetrically around
       the tower.
4)  Sauce each piece of bison.


Vidalia Onion Fritters

Ingredients:
1)  2 eggs, beaten
2)  3/4 cup milk
3)  1 tbsp. green onion
4)  1/4 Vidalia, diced
5)  1 tbsp. parsley
6)  1 1/2 cups AP flour
7)  2 tsp. baking powder
8)  1 tsp. salt
9)  1 tbsp. sugar
10) 2 tbsp. BBQ spice
11) 1 cup fresh corn kernels (optional)

Preparation:
1)  Take all the dry ingredients and mix.
2)  Add the diced onions, corn, and parsley, and mix with the
      dry ingredients.
3)  Add the eggs in the center of the bowl and all the remaining
      wet ingredients.
4)  Wisk them and season with salt to taste.
5)  Spoon fritter mixture into hot canola oil and deep fry until
      they are brown.


Eggplant-Parmesan
Ingredients:
1)  3 large eggplants
2)  8 red peppers
3)  8 yellow peppers
4)  3 large red onions
5)  4 spoons of roasted garlic
6)  1/2 cup of chopped basil
7)  1/2 cup of thyme
8)  1/4 cup of rosemary
9)  1/4 cup of Italian parsley
10) 2 cups of grated monchega cheese
11) 2 cups of grated parmesan cheese

Preparation:
1)  Slice eggplant 1/4 inch thick.
2)  Take the roasted garlic and 1 cup of olive oil and mix.
3)  Then brush on the eggplant slices.
4)  Put them on a sheet rack and roast in oven for 20 minutes
      at 400 degrees.
5)  Roast peppers on an open flame until the skin is slightly
      black.  Then wrap them in a paper bag for 1 hour. After
      that...peel them and disregard seeds.
6)  Dice the red onions 1/2 inch and cook down until lucid.
7)  Layer the bottom of a 1/2 shallow hotel pan with eggplant,
      then sprinkle the cheese on.
8)  Next layer should be yellow peppers, then sprinkle herbs
      and cheese.
9)  Then repeat eggplant, herbs, and cheese and onions.  Then
      red peppers, herbs, cheese and onions.
10) The last layer should be eggplant and cheese only.  This will
       give it a good crust.
11) Cook this in a 375 degree oven for 35 minutes.  Then let it
       cool.
12) Then serve.


Grilled Salmon Fillet with Green Olive
Pesto and a Fennel Salad  
 .
Grilled Salmon Fillet (left)
Fennel Salad (right)

Ingredients for the Salmon:
1)  One salmon fillet...grilled

Ingredients for the Green Olive Pesto:
1)  1 cup green olive (rinced well)
2)  1 tbsp. capers
3)  1/4 cup parsley
4)  1/4 cup basil
5)  1 large garlic
6)  3 1/2 jalapeno
7)  zest of 2 lemons
8)  1 tbsp. chopped shallots
9)  1 cup extra virgin olive oil

Preparation:
1)  Chop all ingredients very fine and mix well.
2)  Taste and season with salt if needed.

Ingredients for the Fennel Salad:
1)  1 each fennel shaved very fine
2)  1 tsp. lemon oil
3)  1/2 tsp. lemon juice
4)  5 each sweet100 tomatoes, sliced
5)  1 tsp. white balsamic
6)  1 tbsp. basil chifonnade
7)  salt to taste
8)  pepper to taste

Preparation:
1)  Make a light vinaigrette with the lemon oil, the lemon juice, and
      the balsamic.
2)  Add to the fennel and the tomatoes.
3)  Season with the salt and pepper.



 Bread from the Market Bakery of the Red Sage



Good Eating!!!