"Recipes from the Chef's Kitchen"

Show 787


Oval Room
800 Connecticut Ave. NW
Washington, D.C. 20006
202-463-8700


Tony Conte - Executive Chef


Roasted Baby Beet, Passion Fruit Gelee,
Horse Radish & Icewine Mignonette

For the Beets
Ingredients:
1)   One Red, One Yellow & One Candy Stripe Beet
2)   Thyme
3)   Sage
4)   Red Wine Vinegar
5)   Extra Virgin Olive Oil
6)   Water
7)   Salt and White Pepper

Preparation:
1)   Wash the beets.
2)   Put each beet in a separate bowl and then toss them with the remaining
       ingredients.
3)   Roast the beets for 35 to 45 minutes at 350 degrees in separate a pan,
       making sure they are in a single layer, (please check them).  Then wrap the
       containers with plastic then aluminum foil.
4)   Let them cool down, then peel the beets and put them in separates
       containers.
5)   Serve them at room temperature.

For the Vinaigrette
Ingredients:
1)   90 grams Minced Shallots
2)   ½ Red Thai Chili (seedless & minced)
3)   3 grams chopped Thyme
4)   About 2 oz. 8 Vinegar
5)   About 1 1/2 oz. Red Wine Vinegar
6)   1 oz. Extra Virgin Olive Oil
7)   Salt & White Pepper

Preparation:
1)   Combine all ingredients (except the olive oil) and let marinate for 30
       minutes.
2)   Add the olive oil and adjust seasoning.
3)   Keep it at room temperature.

For the Passion Fruit Gelee
Ingredients:
1)   Slightly more than 2 lb. Passion Fruit Puree
2)   17 Gelatin Sheets

Preparation:
1)   Let the Puree thaw out.
2)   Bloom the gelatin sheets in a iced bath.
3)   Bring the passion fruit puree to a boil (careful not to caramelized the
       sugars).
4)   Whisk in the gelatin, then pour it in a pan, and cool completely.
5)   After the geleè is done, dice it and put in quart containers.

For the Fresh Horseradish
Ingredients:
1)   Horseradish

Preparation:
1)   Peel and Clean the horseradish.
2)   Wrap it in a damp paper towel and keep it in a ½ quart container.

The Assembly
1)   Arrange the beets in a row on the plate.
2)   Put the vinaigrette on top.
3)   Place the passion fruit gelee around the beets
4)   Shave the horseradish on top.
5)   Serve with Arugula


Shrimp Chorizo, Avocado
& Olive Crumble

For the Shrimp (5 rolls)
Ingredients:
1)   5 lb. Shrimp
2)   1/2 oz. Garlic
3)   1/2 oz. Salt
4)   1/4 oz. Smoked Paprika
5)   Touch of Cayenne
6)   1/2 oz. Activa

Preparation:
1)   Devein and quarter the shrimp.
2)   Pulse in a robocoupe food processor 3 times with everything but activa.
3)   Put in a bowl and dust in the activa...mixing well.
4)   Make 5 rolls by putting them in a plastic ramp then put aluminum foil
       around them
5)   Place in boiling hot water for 40 minutes..

For the Avocado Puree
Ingredients:
1)   2 Avocados
2)   1 oz. Grapeseed Oil
3)   1 oz. Glucose Syrup
4)   1 oz. Lime Juice
5)   Pinch of Salt

Preparation:
1)   Puree all until smooth.

For the Black Olive Crumble
Ingredients:
1)   3 oz. Ciabatta Bread - sliced thin and dried
2)   1 oz. dried Black Olives
3)   ½ pint dehydrated Garlic
4)   Touch of Chili Flakes

Preparation:
1)   Pulse in olive oil in a Robo Coupe Food Processor.

For the Papaya Condiment
Ingredients:
1)   1 lb. dried Papaya
2)   1 lb. Gweurztraminer Wine
3)   1/2 lb. Champagne Vinegar
4)   Ultra-Tex 3 (a food thickening agent)

Preparation:
1)   Mix the first 3 items and bring to a boil.
2)   Puree and thicken with Ultra-Tex 3.

The Assembly
1)   Cut the shrimp rolls into pieces and arrange on the plate.
2)   Put the other ingredients around them
3)   Serve with Arugula


Maine Crab Salad, Old Bay
Mayonnaise & Sweet Lime

The Main Recipe
Ingredients:
1)   3 oz. pickled Crab Meat
2)   1 lb. Olive Oil
3)   Salt and a dash of Cayenne Pepper
4)   Lime Gel (see recipe below)
5)   Chili Oil (see recipe below)
6)   Old Bay Mayonnaise (see recipe below)
7)   Old Bay Seasoning
8)   Brioche Bread (see recipe below)
9)   Micro Cilantro
10) Micro Basil
11) Micro Red Shiso

Preparation:
1)   Season the picked crab meat with olive oil.
2)   Gently season with salt and cayenne pepper.
3)   Mix well.
4)   Spoon a teaspoon of lime gel in a bowl.
5)   Top with the crab salad.
6)   Spoon a teaspoon of the chili oil on top.
7)   Then dispense the mayonnaise.
8)   Dust the top of the mayonnaise with old bay seasoning.
9)   Place a ply of herbs to the left of the bowl.
10) Lay the bread against the herbs.

The Old Bay Mayonnaise
Ingredients:
1)   1/4 lb. Lobster Old Bay (see recipe below)
2)   1 oz. Lemon Juice
3)   Pinch of Salt
4)   1/4 lb. Grapeseed Oil
5)   1/4 lb Olive Oil
6)   1/2 oz. Egg Yolk

Preparation:
1)   Mix the ingredients

The Lobster Old Bay
Ingredients:
1)   2/3 lb Lobster Stock (water and Lobster Base)
2)   1/3 oz. Old Bay Seasoning

Preparation:
1)   Combine and reduce to 1/2 of the former volume.
2)   Strain.

The Sweet Lime Gel
Ingredients:
1)   3 oz. Lime Juice
2)   1 1/2 oz. Sugar
3)   1 1/2 tsp. Salt
4)   1 tbs. Water
5)   1 tbs. Cornstarch

Preparation:
1)   Combine 2 ounces of the lime juice and all the remaining ingredients.
2)   Cook until the starch is set.
3)   Remove from the heat and add the remaining lime juice.
4)   Cool and Store.

The Chili Oil
Ingredients:
1)   6 Ancho Chilies (seeds removed and toasted)
2)   8 Dried Chipotle (Seeds removed and toasted)
3)   4 Allspice Berries - toasted
4)   6 Cloves - toasted
5)   1 tbs. Fennel Seeds - toasted
6)   3 pieces Mace - Toasted
7)   3 Star Anise - toasted
8)   1 Cinnamon Stick - toasted
9)   Touch of Salt
10) Grapeseed Oil

Preparation:
1)   Puree all (except the grapeseed oil) in a blender.
2)   Cover with 4 times the volume of grapeseed oil.
3)   Heat, stirring until warm.
4)   Then let cool.
5)   Strain through a Chinois and push through for total extraction.

The Brioche
Ingredients:
1)   Brioche Bread

Preparation:
1)   Slice the bread to 1/4 inch thick.
2)   Use a 3 inch round cookie cutter and punch out a circle.
3)   Toast bread at 350 degrees until golden brown.



In the Studio Kitchen with Tony Conte (left)
and Lindsey Gustin (right)


Good Eating!!!