"Recipes from the Chef's Kitchen"

Show 807

Open Kitchen
Bistro, Catering, Cooking Classes,
Chef's Time Sharing Kitchens
7115 Leesburg Pike - Unit 107
Falls Church, Virginia
 703-942-8148

Kenneth C. Hughes - Executive Chef


 Capellini Spice Crusted Sautéed Shrimp
with Cherry Tomato, New Crop Asparagus & Basil Broth

Ingredients:
(Serves 4)
1)   12 Jumbo Shrimp - peeled/cleaned/butterflied
2)   1 pint Cherry or Grape tomatoes - cut in half
3)   1 large bunch fresh spring Asparagus - cut into 1" lengths
4)   1/2 cup Basil Puree or fresh Basil Pesto
5)   1/2 cup Vegetable Stock or Water
6)   1/4 cup Parmesano Reggianno (to garnish)
7)   12 oz. cooked Capellini
8)   Salt/Pepper
9)   Slappy's Spice
10) 2 tbs. Olive Oil
11) 1 tbs. chopped Garlic

Preparation:
1)   Season shrimp with salt, pepper, slappy's spice (coriander/fennel).
2)   Sauté shrimp with garlic.
3)   Add tomato, asparagus.
4)   Deglaze with vegetable stock.
5)   Simmer.
6)   Add capellini pasta and basil puree at last minute.
7)   Adjust seasoning and garnish with parmesan.


 Sautéed Soft Shell Crabs
with Tomato & Lemon, Early Season Heirloom Tomatoes, Avocado,
Roasted Fingerling Potatoes & Fresh Spring Arugula Salad

Ingredients:
(Serves 4)
1)   8 each fresh Jumbo Soft Shell Crabs - cleaned
2)   2 lg heirloom tomatoes
3)   1 large Avocado for grilling
4)   12 each Fingerling Potatoes
5)   1/2 lb. Spring Arugula - cleaned

Preparation:
1)   Sauté soft shell crabs in whole butter.
2)   Grill avocado for 5 minutes with olive oil, salt and pepper.
3)   Roast potatoes for 10 minutes in a 400 degree oven.
4)   Present crabs with sliced tomatoes, avocado and potatoes.
5)   Serve with arugula and lemon wedge.


Chocolate Decadence Torte

Ingredients:
(Serves 16)
1)   2.2 lb. Semi Sweet Chocolate
2)   3/4 lb. Butter
3)   9 whole Eggs
4)   3 oz. All Purpose Flour
5)   3 oz. Sugar
6)   Pinch Salt

Preparation:
1)   Melt chocolate and butter.
2)   Mix eggs and dry ingredients.  Fold together.
3)   Add to buttered mold of 10-12".
4)   Cook at 425 degrees non-convection oven for 30 to 40 minutes or until set.
5)   Cool cake and let set.
6)   Unmold.
7)   Set torte in refrigerator until firm.
8)   Cut into 16 pieces.
9)   Serve with whipped cream, seasonal berries and chocolate sauce.



Good Eating!!!