"Recipes from the Chef's Kitchen"

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Timothy Dean
Restaurant and Bar
933 16th St. N.W. (at 'K' St.)
Washington, D.C.

Lindsey Gustin and Timothy Dean

Sauteed Maine Divers Scallops with
Hudson Valley Foie Gras and
Essence of Port Wine
(serves 2)

For the Main Items
1)   2 Maine diver's Scallops with muscle removed
2)   2 oz. Hudson Valley Foie Gras
3)   2 leaves fresh Sage

For the Sauce
1)   3 oz. Veal Stock
2)   1 oz. (20 year old) port wine
3)   1/2 oz. Butter
4)   Salt and Pepper to taste
5)   1/4 oz. Olive Oil

1)   Season scallops on both sides with salt and pepper.
2)   Heat olive oil in a small saute pan (wait until pan smokes).
       Sear each side of scallop 2 to 2 1/2 minutes until carmelized
       and golden in color.  Remove from pan.
3)   Season foie gras on both sides with salt and pepper.  Take
       another small saute pan and put over high heat.  When pan
       is hot...add foie gras.  When fat begins to release...add 2
       leaves of fresh sage.  Sear each side 1 to 1 1/2 minutes until
       golden.  Remove from pan and pat dry with a paper towel.
4)   Heat port wine in a saucepan and reduce by half.  Add veal
       stock.  Whisk in butter to smooth out.
5)   Place scallops on a plate.  Rest foie gras on top of the scallops.
       Drip sauce over all and serve.

Herb Roasted Daurade with
Melted Spinach with Carmelized
Pearl Onions and Lobster Sauce
(serves 2)

1)   1 whole Dourade (2 filets)
2)   6 oz. Spinach, blanched
3)   6 Pearl Onions, carmelized with sugar and butter
4)   4 oz. Lobster Sauce
5)   1/4 oz. Olive Oil
6)   2 tbs. Butter

1)   Heat saute pan and add olive oil.  Place filet of dourade skin
       side down in pan.  Saute about 2 minutes per side.  Remove
       from pan and place on paper towel to drain.
2)   Add 1 tbs. butter to saucepan.  When melted...add spinach.
       Heat spinach until wilted and not.  Season with salt and pepper.
       Leave it in the pot.
3)   Add another tbs. of butter to the saucepan. When melted...add
       the pearl onions and heat through.  Leave in pot.
4)   Make lobster sauce by combining lobster's shell,  1 cup veal
       stock and 1 cup red wine.  Reduce by half and strain.  Add
       salt and pepper.
5)   Put spinach in center of plate.  Put dourade on top of the spinach.
       Place carmelized onions on top of the plate.  Spread sauce around
       the bottom of plate.

Pumpkin Creme Brulee with Berries

1)  12 Egg Yolks
2)  1 qt. Heavy Cream
3)  1 1/2 cup Sugar
4)  1/4 cup of Pumpkin puree
5)  1 tsp Vanilla extract
6)  1/4 tsp Cinnamon
7)  1/8 tsp Nutmeg
8)  1/4 tsp ground Cardmon

1)  Combine heavy cream and sugar in a sauce pan and bring to a boil.
2)  Pour 2 cups of cream and sugar mixture into the 12 yolks to temper.
3)  Add the remaining cream and sugar after whisking the first two cups.
4)  In a mixing bowl...add pumpkin puree, cinnamon, nutmeg, cardmon
      and vanilla extract...then whisk together with the sugar and egg
5)  Pass through strainer.  Then add mixture to brulee bowls and bake
      in a water bath for 30 minutes at 300 degrees

Good Eating!!!