"Recipes from the Chef's Kitchen"

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600 New Hampshire Ave. NW
Washington, D.C. 20037
202-333-1600

Michael Smithson - Executive Chef


Warm Shellfish Salad
(4 servings)





Ingredients:
1)   Mixed baby greens
2)   Poaching Liquid (see ingredients below)
3)   Dressing (see ingredients below)
4)   1/3 pound Sea Scallops - cut in half
5)   1/3 pound Shrimp - peeled and deveined and cut in half
6)   1/3 pound Calamari Tubes and Tenticals - cleaned and cut into rings

Preparation:
1)   In the poaching liquid, poach the scallops and shrimp until almost done
       then add the calamari.
5)   Cook until shellfish is cooked through.
6)   Drain the shellfish and add to the dressing.
7)   Serve over mixed baby greens.

For Poaching Liquid
Ingredients:
1)   1 quart Water
2)   1 Lemon
3)   4 oz. White wine
4)   1 tsp. Whole Black Peppercorns
5)   1 Bay Leaf
6)   1 tsp. Salt

Preparation:
1)   Combine all the poaching ingredients and bring to a full boil then reduce
       to a simmer.

For Dressing
Ingredients:
1)   1 Shallot - minced
2)   1 clove Garlic - minced
3)   2 Lemons - juiced
4)   Salt and Pepper
5)   4 oz. Extra Virgin Olive Oil

Preparation:
1)   In a saute pan, sweat shallots and garlic in olive oil.
2)   When soft add lemon juice and salt and pepper.


Veal Medallions with a Morel Mushroom Olorosso
Sherry Cream Sauce and Saffron Orzo
(4 servings)

Ingredients:
1)   1 1/2 pounds of Veal cut into 8 medallions - pounded
2)   The Sauce (see recipe below)
3)   Orzo (see recipe below)
4)   Salt and Pepper
5)   Flour

Preparation:
1)   Season veal with salt and pepper and dust with flour.
2)   Saute veal on medium high heat until cooked pink.
3)   Assemble plate with sauce, veal, and orzo.

For the Sauce
Ingredients:
1)   1 Shallot - minced
2)   1 clove Garlic - minced
3)   2 tbs. Olive Oil
4)   1/2 lb. Morel Mushrooms
5)   2 oz. White Wine
6)   2 cups Heavy Cream
7)   3 oz. Olorosso Sherry
8)   Salt and White Pepper

Preparation:
1)   Saute mushrooms quickly on high heat with olive oil in a sauce pan.
2)   Reduce heat and add shallots and garlic.
3)   Cook until soft then deglaze with wine and reduce.
4)   Add cream and reduce until sauce coats a spoon.
5)   Season with sherry.
6)   Add salt and pepper to taste.

For the Orzo
Ingredients:
1)   1 Shallot - minced
2)   2 tbs. Butter
3)   1/2 cup Orzo
4)   1/4 tsp. Saffron
5)   2 cups Chicken Stock

Preparation:
1)   In another pan sweat shallots in butter until soft then add orzo and
       saffron, saute briefly.
2)   Start adding warm chicken stock a quarter cup at a time, waiting
       until stock in absorbed before adding more.
3)   Orzo is done when al dente.


Strawbeery Cobbler with Vanilla
Ice Cream and Kiwi Sauce

Ingredients:
1)   Cobbler (see recipe below)
2)   Kiwi Sauce (see recipe below)
3)   4 scoops Vanilla Ice Cream

Preparation:
1)   Scoop warm cobbler into serving dishes topped with ice cream and
       kiwi sauce.

For the Cobbler
Ingredients:
1)   2 lb. of Strawberries - hulled and cut in half
2)   2 oz. Rum
3)   2 cups Sugar
4)   2 tbs. Corn Starch
5)   Pinch Salt
6)   1 cup Biscuit Mix
7)   1/3 cup Milk
8)   1 tbs. Heavy Cream
9)   1 tbs. Sweet Butter

Preparation:
1)   Mix strawberries and rum together.
2)   In a separate bowl blend sugar, corn starch, and salt.
3)   Pour over berry mixture and combine and place in baking dish.
4)   Combine biscuit mix and milk together.
5)   Dallop berries with biscuit dough and coat dough with a little cream
       then butter.
6)   Bake in a 350 degree oven until bubbling in the middle.

For Kiwi Sauce
Ingredients:
1)   4 Kiwi - peeled and diced
2)   1 cup Sugar
3)   1 cup Water
4)   1/4 cup Corn Starch

Preparation:
1)   In a sauce pan combine kiwi with sugar and water.
2)   Cook until soft and strain and discard seeds.
3)   Put liquid back on stove.
4)   Add cornstarch slurrie to kiwi liquid and boil until thick.
5)   Cool.


Good Eating!!!