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Anish Rana - chef of the month June

June 2014 Chef of the Month, Anish Rana

Anish Rana - chef of the month JuneExecutive Chef Anish Rana has over 15 years experience in culinary arts and training. He started off as a Sous Chef with Carnival Cruise Lines and moved up the culinary track to the Executive Chef of several South Florida establishments such as Bimini Boatyard, The Pin Deck and Bistro Mezzaluna which has been his home since 2012. He was also the Private Chef for NFL Running Back – Jamal Lewis, CEO of Dicks Sporting Goods – Richard Stack, CEO of Maclean Fog Company – Barry Maclean, CEO of The Expert Planet – Steve Doumar and CEO of Everglades Diesel – Nick Gibrants.

He loves variety and experimenting with different cuisines. Hence the fusion concept merging different cuisines together is a very big part of his culinary repertoire. His specialties are French, Italian and Continental Cuisines. The dish he prepared for me in our interview and included in this blog post, Peppercorn Crusted Yellow Fin Tuna, had an Asian and Middle Eastern flair. Chef Rana said “I like to take a classic dish and make it modern and put a little twist to it.”

 

Congratulations Chef Anish Rana on being our Chef of the Month for June!

Your Peppercorn Crusted Yellow Fin Tuna was very tasty and we truly appreciate your creative finesse!

1.  What is the name of the Restaurant/Hotel you work with and where are you based?

Bistro Mezzaluna, Fort Lauderdale

 

2.   What is your birthplace?

Udiapur, Rajasthan, India

 

3.  What made you decide to become a chef?

My mom was a very big inspiration. I decided at a very young age, that I wanted to cook and make a living as a chef. Her health was not 100% and she was bedridden. As the older sibling, I would sit next to her bed and she would show me how to cook as we had a makeshift stove to prepare foods. This really made me very interested in cooking. I always looked forward to it after school!

 

4. What do you enjoy doing outside of being a chef?

I work 14 hours a day but cooking is one of the things I really, really enjoy and after a long day, I will still go home and cook. In the free time I do have, I watch a lot of sports like American Football and I actually used to play for the junior national soccer team for India. I also love fast cars and working on them. I own a Mini Cooper right now.

 

5. What is your Must Have Kitchen Tool?

Knives! I love Wüsthof knives which is a German brand.

Wüsthof knives used by Chef Anish Rana

 

6.  Do you enjoy dining out on your free time? What is your favorite type of cuisine? 

Yes, absolutely! Nothing in particular but I like to go out and see what other restaurants have, not like big chain restaurants but smaller restaurants where they go out and do different things – soul food kinds of places. Love to explore different foods and different flavors.

 

7.  What fabric and style of chef uniform do you enjoy wearing the most? 

Poly Cotton Mix – kitchen friendly material. I am a very hands on chef and work behind the line. I like to wear short sleeves. When they started making short sleeves, I was in heaven!

 

Chef Anish Rana’s Peppercorn Crusted Yellow Fin Tuna 

Ingredients:

Yellowfin tuna… 6 oz.

Medium eggplant… 4 slice aprrox. Sliced 1/2 inch thick.

Baby heirloom tomato… 6 ea. cut in half

Seedless cucumber medium dice… 4 oz.

Pitted kalamata olive cut in half… 2 oz.

Fresh squeezed juice of 1 lemon.

Fresh Oregano 1 tsp.

Extra virgin olive oil

Salt and pepper.

Micro greens for garnish

 

For the Vinaigrette:

2 tbs. tahini paste

1 tbs. fresh squeezed lemon juice

2 tbs. extra virgin olive oil.

 

Method: 

Marinate the eggplant slices with oregano, olive oil, salt and pepper. Grill the eggplant 2 min each side. Crust the tuna with coarse ground black pepper and spray olive oil and grill the fish just enough so it has nice grill marks outside and still rare inside.  To make the salad – add the cucumber, tomato, and olives together and season with salt and pepper and lemon juice. Let it sit for 10 min.

For the vinaigrette, add all the ingredients together and whisk.  To present the dish, lay the eggplant on the plate overlapping each other and put the salad on top of the eggplant and slice the tuna thin and also lay on top of the salad. Drizzle with tahini vinaigrette and garnish with some micro greens.

 

Chef Anish Rana Peppercorn Crusted Yellow Fin Tuna on chefuniforms.com

 

 

~His experience and advice~

8.  How long have you been a chef and where did you study? 

19 years. I studied the Culinary Program of Arts at Johnson and Wales University.

 

9.  What education or experience would you recommend for aspiring chefs? 

Going to school is very important. Learning the basics and getting your hands dirty and seeing what you want in the future. It’s up to you and what you want to become. You will learn only if you do it which is something I tell my own guys in my kitchen. You grasp faster. At my stage of learning, I had to write everything and after that, I pushed a lot of paper and said let’s redo this process to the Training Chef.

 

10.  What would you recommend as far as on-the-job training? 

Hands on Training – take a pen away from the chefs. You are in the business where you have to show what your hands can do.

 

11.  What is your greatest challenge in getting the ingredients you need? 

It is difficult in getting what I want at times. You may want something in California as it may not be grown in Florida but for the most part, it is easier as most people carry everything. I go to the local farms/fresh markets and see what’s out there. I have my local network who supplies me with what I need. They also make suggestions to try out several items.

 

12. Do you try to experience your competitors’ food? Do you ever get ideas from them? 

Yes. I go to restaurants around work. Being in the kitchen as much as I am, you want to also keep yourself knowledge able and be current in your restaurant. Always have a great attitude to learn.

 

13.  Do you think it is important to visit the markets rather than just have standard orders? 

Yes but not possible daily. I love local growers and they normally come to me and bring me samples.

 

14.  How do you test a new recipe without putting it on the permanent menu? 

I put together all the ingredients, make a plate and have my employees try it because they are promoting the dish. We list it as a special and get feedback from our guests and based on the amount of positive feedback, it then goes on the permanent menu.

 

15.  What is your advice for planning a menu for a new restaurant? 

Think of the theme, then design the menu to fit the theme. It takes a lot and you have to take into consideration your kitchen as it plays a big role on the kind of menu you should have and what kind of equipment you can fit in it. When putting the dishes together, you have to think of the kind of manpower you will have to put forth a lot of dishes. You can offer a combination of classic and unique dishes and balance it. Also, take into effect healthy and non-healthy dishes.

 

16.  How do chefs use technology in their day to day operations? 

Technology makes a big difference. From the little things to the big things like tenderizing meat for example…you used to take a mallet and pound it, not there are tenderizers to do that work for you. There are machines that shows you temperatures of water, mixers and all sorts of gadgets.

 

17.  What phone apps do Chefs use in their day to day?  

I don’t use any apps but Google is my best friend and the Food Network.

 

~2014 and The Future~

18. What dining trends do you see taking place for 2014?

  • Healthy Foods/Dishes
  • Small Plates
  • Gluten Free
  • Kid’s Meals – 7 out of 10 parents ask me what goes into our dishes for their kid’s meals

 

19.  How has the revolution to eat healthy influenced you as a Chef? 

Every dish I make, I am conscious of making them healthy. Eating healthy is part of my lifestyle and I transfer that philosophy to my dishes.

 

20.  What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

To the latter question, yes, to a certain level. You can do it in little touches. Regarding ‘green kitchens,’ you can recyle using recycled paper, bottles and plastics – one of the biggest things in being green. You can also apply this mentality in the way you use your materials as well.

 

21.  How does Social Media play a role for Chefs today?

It plays a big role especially in trying out places and our restaurant uses social media in this way to bring exposure of the meals I prepare and using a reservation system called OpenTable.

Sweet Treat recommended by Chef Ron Duprat

Chef Duprat's Signature Flourless Chocolate Cake paired with Black Elk Wine found on Chefuniforms.com

This love crazy combo is surely irresistible and will definitely give you the “eyes” for each other all over again.

Whip up Chef Duprat’s Signature Flourless Chocolate Cake for your Valentine and he suggested pairing it off with your favorite Black Elk Wine.

Happy Valentine’s Day and Enjoy!

Chef Duprat’s Haitian Flourless Chocolate Cake

  • 12 ounces Haitian Chocolate  chopped
  • 12 tablespoons (1 1/2 sticks)Buerre Margarette
  • 1/4 teaspoon Maldon Salt
  • 6 large eggs,
  • 1 1/2 cups Brown Sugar
  • Confectioners’ sugar and/or cocoa powder, for dusting
  • Tahitian  Vanilly Whipped cream:
  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 teaspoons pure vanilla
  • 2 teaspoons confectioners’ sugar

Directions

Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Tahitian Vanilly Whipped cream

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

An Interview with Executive Chef Jason Viscount

Recipe Below: Sage Papardelle with Duck Ragout

Presented by: ChefUniforms.com

York native Jason Viscount did not always dream of becoming a chef. He was, however, fortunate enough to have a role model to learn from. As the hostess of many dinner parties, Viscount’s grandmother prepared meals such as Welsh rarebit, made with cheese, beer and mustard sauce.

During his middle school years, Viscount also had a chance to learn from his restaurateur father, and working in two of his father’s restaurants sparked his interest in culinary arts. Viscount and his family lived in the basement of one of the restaurants, and food deliveries coming into the restaurant via Viscount’s bedroom were a regular occurrence.

Viscount’s life had always been influenced by fine cuisine and the food service industry, and by the time he needed to decide upon a career, he didn’t hesitate to attend the Restaurant School of Philadelphia.

It was at the Restaurant School that Viscount fully developed and nurtured his passion for food. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton’s Golden Sheaf.

Now at BRICCO, Viscount enjoys the title of executive chef and all of the responsibility and creative freedom that come with it. Since starting at BRICCO, Viscount has been cooking up numerous accolades for himself and the restaurant. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.

Viscount’s zeal for fine food is not put on the back burner when he exits the restaurant after work. At the home Viscount shares with his wife, you’ll find him enjoying his extra-large kitchen that fills the space of the regular kitchen, as well as the dining room. Viscount may conjure up plenty of his own recipes there, but the influences of Viscount’s past still remain. Lamb kidney stew on an English muffin and a slice of tomato — Viscount’s grandmother’s breakfast specialty — is still the perfect way for Viscount to start each day.

I sat down with Viscount and asked him to share with me some thoughts on his experiences, what brought to this point in his career and how he directs his kitchen. I also asked him to share a nice recipe of his; you will find it at the bottom of this interview:

Why did you want to become a chef?
When I was a child, I lived with my grandmother. She taught me how to cook, and we cooked dinner parties together. When I was 12, my father bought two restaurants and I worked at both of them.

What education would you recommend for aspiring chefs?
Always work in the best restaurant you can for two or more years, then go to culinary school.

What do you recommend for on the job training?
Do your homework and pick the best place to learn from.

Do you see any changes in food trends?
Experimental Cuisine is becoming a trend; keeping a balance between modern cuisine while maintaining a healthy and sustainable approach to food preparation.

What is your greatest challenge in getting the ingredients you need?
The real challenge is finding the sources for them. Every menu takes me weeks to find the right products.

Has the price of energy affected your industry?
Yes. Food prices, delivery charges and over all costs have gone up.

Do you see any dining trends within the US or abroad; including types of food today?
Local and fresh food, quality made items with thought in to the flavors

Do you see any dining trends surfacing for the future?
While prices keep rising you will see chefs becoming more creative with the ingredients they use. The meat portions will tend to be smaller and the accompaniments will tend to be the focal point of the plate.

How much of the recipes you create is corporate and how much is your own?
My staff and I come up with all of our recipes. Our corporation uses a lot of them in the other hotels they own and manage.

What fabric and style of uniform do you enjoy wearing most?
All of our cooks wear black chef pants and classic white chef jackets. Students wear white beanie hats and cooks wear black beanie hats. Chefs wear toques.

What is your method of developing your Sous chefs?
We always promote within a company when we can. We move people around the company so that can grow and learn more.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?
I hire and promote people that compliment me and have strengths where I need it. Also, the people that work with me must know hospitality and be interested in cooking for the guest and not just themselves.

When preparing your menu do you consider health and try to prepare foods that are healthier?
We offer vegetarian items as well as lighter cuisine on our menu.

Do you notice any resistance to unhealthy dishes?
No I don’t see any resistance however there is a growing trend of people eating healthier foods. If the food tastes good there is no resistance.

Do you enjoy dining out in your free time?
Yes I travel every year to seek out new restaurant and new items.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors?
In our area we try and stay cutting edge, and most of the time they are getting their ideas from Bricco.

Do you think it is important to visit the markets rather than just have standard orders?
I worked in a farmers market for years and I use the local farms whenever I can.

How do you test a new recipe without putting it on the permanent menu?
We always make them and try them first with the staff, and then try them out on the chefs table.

Do you pick the wines or is there a separate beverage manager?
I pick them. We have over 150 wines on our wine list along with 45 wines by the glass, and wine flights. We have a lot of Italian wines as well as several local Pennsylvania wines. We do a lot of wine education at Bricco and all are staff is very knowledgeable about our wine list and are encouraged to give input on the wine list.

What is your advice for planning a menu for a new restaurant?
Cook for what your guest wants…not what you want to cook. Our menu has changed a lot at Bricco over the years. Listen to your guests.

Could you please share a recipe with us???

Sage Papardelle with Duck Ragout

Ingredients: Amount
Duck ragout (recipe follows) 5 oz
Sage Papardelle 12 ea
Buerre Monte 1 oz
Veal Demi glace 1 oz
S&P T.T.
Parsley garnish
Shaved Pecorino cheese garnish

METHOD:
1. For pick up; heat duck ragout up in a sauté pan, add butter, demi, salt and pepper
2. Drop pasta into water and cook, once cooked toss in pan with duck and a little bit of pasta water creating a sauce, serve in a large bowl with parsley and shaved cheese

Duck Ragout
Ingredient Amount
Olive oil as needed

Duck, legs 6ea.
Pancetta 1 cup
White onion, minced Cup
Celery, minced 2oz.
Carrots, minced 2oz.
Pancetta, minced 2oz.

Rosemary sprigs 3ea.
Thyme sprigs 3ea.
Bay leaf 3ea.
Parsley leaves, (Italian) chopped 3Tbsp.
Garlic minced 1Tbsp.
Juniper berries, crushed 12ea.
Black peppercorns, crushed 4ea.
Tomato paste 2Tbsp.
Salt t.t.
Red wine ¼Cup
Chicken stock as needed

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Dice pancetta and add to duck
3. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 1 hour or more time as needed. Cool and skim fat.
4. Once meat is pulled off bone, strain sauce and reduce till heavy nape, add back to duck and reserve for service

Bricco Sage Pasta Dough

Ingredients: Amount
Flour, OO flour 2.2#
Eggs 8
1 oz olive oil 1 oz
1 oz water 1 oz
Pinch of salt
Sage, minced 3 oz

METHOD:
1. combine all ingredients in Hobart mixer
2. turn on to speed 2 and walk away
3. when mixture becomes a ball pull out of mixture and hand kneed till smooth
4. wrap in plastic and let rest for 30 minutes

NOTE:
If making flavored pastas add fresh or dried herbs to the dough before pulling out of the Hobart and then incorporating by hand for most flavorful results

If you are putting a liquid puree in pasta for color substitute wet ingredients for amount of puree used

Enjoy!
Chef Jason Viscount

Restaurant – BRICCO – A Tuscan-style restaurant featuring unique Mediterranean dishes, California-style stone oven pizza, homemade pasta and an extensive wine list.

Bricco
31 south 3rd street
Harrisburg Pa 17101
For Dining Reservations, Please call: 717-724-0222

This interview was provided exclusively by www.chefuniforms.com.
For a great selection of chef uniforms including discount chef coats, chef pants, non slip shoes, aprons and more please visit http://www.chefuniforms.com.

An Interview with Holger Strütt, Executive Chef, Chops Lobster Bar, Boca Raton, FL

Recipe Below: Filet Au Poivre 8 Servings

Presented by: Chefuniforms.com

Chef Holger Strütt’s career spans three continents and many countries, all bringing him to a high level of culinary excellence, applied at Chops Lobster Bar in Boca Raton, Florida. In his native Germany, he made his first strides to a career in the kitchen at the young age of 15, when he decided to pursue vocational training in the culinary arts. His impressive resume includes positions in Germany, Italy and Switzerland, where he perfected the finer points of regional European cuisine. Chef Holger believes in perseverance, consistency, attention to detail and leadership by example. He thrives on the pressure of a busy kitchen and he knows that working at the helm of Chops Lobster Bar’s kitchen is always an exhilarating experience. He has an intense hands-on approach to managing his kitchen and enjoys working with the talented chefs of south Florida. I had a chance to catch up with Holger to ask him about his experiences as an Executive Chef and wanted to share this with you. I invite your comments.

Why did you want to become a chef? My sister worked in a restaurant and introduced me to the business. I was 15 when I had to decide what I wanted to do in life.

What education would you recommend for aspiring chefs? Definitely go to Culinary School and after that go and spend some time in Europe, Germany, France, Switzerland or Austria to learn the basics and the European way of cooking.

What do you recommend for on job training? Don’t be shy of spending 12 hours a day in the kitchen and work closely with the chefs. Get as much input as you can while you’re in the beginning stages of your culinary career.

What is your greatest challenge in getting the ingredients you need? I am very fortunate to work with the best purveyors in the country. Sometimes it takes a little longer for products to get to Florida.

Has the price of energy affected your industry? Absolutely. You have to be very cautious with when you turn your equipment on and off. Power and water are not cheap.

I know that previously you were a chef in Northeast and now you are in South Florida, are their differences in dining trends including types of food? Of course. In New York you find every kind of cuisine and the quality is very high. It is very difficult to find some ethnic foods here in south Florida.

Do you see any dining trends surfacing for the future? I believe that Classic dishes are going to come back very strong. Traditional food like Crab Cakes, Beef Wellington and Dover Sole always are favorites and that will not change.

How much of the recipes are Chops corporate and how much is your own? Many of the signature dishes are from the restaurants in Atlanta. I also developed many recipes with the owner and his son. I also do a lot of specials. When the specials become popular and the owner likes it then we might put them on the menu.

What fabric and style of uniform do you enjoy wearing most? I prefer Egyptian cotton and recently started to like short sleeve jackets.

What is your method of developing your sous chefs? I like for them to spend as much time with me as possible and pay attention to what I do during the day. You learn a lot by listening and observing and by being in the kitchen, not at home. We have a job that demands a lot of time being at the restaurant. But if you work hard, the profession of a chef can be a lot of fun and very rewarding in many different ways.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it? You have many different characters in the kitchen and most of them need a different management style. We spend a lot of time together in the kitchen, so it is important to have fun, but never forget why we are here. We have to produce quality food and make sure that our guests leave happy. I have a young team and I believe in teamwork. Teamwork is the key for a good spirit in the kitchen.

When preparing your menu do you consider health and try to prepare foods that are healthier? You always have to have both; Healthy food and then hearty food which is not so healthy. In Chops Lobster Bar, I have many health oriented people that like light food, so some of my fish dishes are very healthy in comparison to my meat dishes that are mostly steaks or braised meats.

Do you notice any resistance to unhealthy dishes? Yes. Many of our guests don’t like too much butter or any kind of fat.

Do you enjoy dining out in your free time? Yes I do. I like to try new restaurants. There are also some restaurants where I like to go on a regular basis.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors? Not really. I like to cook food that I like and my guests like to eat. I go to the competitors for dinner, but don’t steal recipes. Although, you might get ideas you can work with.

Do you think it is important to visit the markets rather than just have standard orders? I am sure if you go to the market you see things that you would like to cook rather than just ordering the food. Not too many chefs’ though have the luxury of time to drive to the fish or produce market every day. My purveyors have such a large variety of things that I don’t really need to go to the market.

How do you test a new recipe without putting it on the permanent menu? I try it as a special for a couple of weeks and then take it off. If people keep asking for it I will bring it back and after discussing it with the owner it may appear on the menu.

Do you pick the wines or is there a separate beverage manager? We have a Beverage Manager, although I love good wines.

If so does he try to pick wines that work well with the type of food that chops is known for? Yes, he tries to pick wines that work well with Steaks and Seafood.

What is your advice for planning a menu for a new restaurant? You have to consider what the majority of people want to eat. It can be different from State to State and City to City. Make sure that the food is tasty and not too wild. Don’t go crazy putting too many ingredients on the plate. Keep it simple!

As a special surprise, Chef Holger offered up one of his recipes that will be sure to make your mouth water and your taste buds tingle. Let me know how it comes out.

Filet Au Poivre 8 Servings

  • 8 each Filet Mignon (8 ounces each)
  • 4 tablespoons ounces vegetable oil
  • Salt
  • 1 cup cracked peppercorns (black, white and green)
  • 2 tablespoons unsalted butter
  • 2 cups sliced Portobello mushrooms (see recipe)
  • 2 tablespoons shallots, finely diced
  • 2 tablespoons chives finely cut
  • 8 port wine shallots (see recipe)
  • 2 cups peppercorn sauce (see recipe)
  • 3 tablespoons green peppercorns (canned)
  • I cup port wine glaze (see recipe)
  • Brush the steaks with the vegetable oil and season both sides with the salt. Crust the filets with the cracked peppercorns on one side. Heat up 2 tablespoons of the vegetable oil in a sauté pan and sear the steaks on both sides. Place the steaks on a baking pan and put them in a pre- heated oven at 400 degrees for 10 minutes (medium rare).
  • Place the butter in a pan with the Portobello mushrooms. Garnish with the shallots and chives.
  • Pour 2 ounces of peppercorn sauce in the middle of a plate and place the filet mignon in the middle of the plate. Place the Portobello mushroom on top of the filet and a port wine shallot on top of the mushrooms. Poor one tablespoon on port wine glaze over the shallot.
  • Garnish the sauce with the canned green peppercorns and the port wine shallot with some chives.

 

 

Recipe for Portobello Mushrooms:

  • 1 pound Portobello mushrooms (stems removed)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ cup garlic cloves, halved
  • Drizzle half of the oil in a sauté pan and place the Portobello mushroom topside down. Garnish with the thyme and garlic. Drizzle the other half of the oil on the Portobello mushrooms and place in a pre-heated 400 degrees oven for about 8 minutes or until tender.

 

Recipe for Port Wine Shallots:

  • 2 cups port wine
  • 2 cups red wine
  • ½ cup sugar
  • 8 shallots, peeled, whole
  • Poor the wines and the sugar in a narrow sauce pot and reduce half way. Add the shallots and cook for 15 minutes or until tender.

 

Recipe for Peppercorn Sauce:

First Stage:

  • 2 tablespoons olive oil
  • 3 ounces mushrooms, sliced
  • 5 each shallots, sliced
  • 8 each garlic cloves, cut in half
  • 3 twigs fresh thyme
  • 1 each bay leaf
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon green peppercorns, dry
  • 1 teaspoon kosher salt

Second Stage:

  • 1 cup brandy
  • 1 tablespoon whole white peppercorns, freshly ground
  • 1 tablespoon whole black peppercorns, freshly ground
  • 1tablespoon whole green peppercorns, dry, freshly ground
  • 2 quarts veal stock, (available in any supermarket)
  • 1quarts heavy cream
  • Pour the oil into a sauce pot and bring to the first smoke point.
  • Add the mushrooms, shallots, garlic, thyme, bay leave and whole peppercorns and cook until slightly caramelized.
  • Season with the salt.
  • Deglaze with the brandy and reduce until dry.
  • Add the ground peppercorns and veal stock and reduce.
  • Reduce the sauce to a glaze.
  • Whisk in the heavy cream, bring to a boil, adjust the salt if necessary and strain through a fine strainer.

 

Recipe for Port Wine Glaze:

  • 1 cup port wine
  • 1 cup red wine
  • 1 tablespoon sugar
  • 1 pound butter, room temperature, diced
  • Pour the wines and sugar in a narrow sauce pot and reduce at medium heat down to a quarter cup. Then pull the pot away from the heat to the edge of the stove. Whisk in the butter cubes in small amount until emulsified. Do not boil the sauce.

Bon Appetite!!

Visit Chops Lobster Bar Website for Dining Locations in Atlanta and Boca Raton
http://www.chopslobsterbar.com/

For reservations in Boca Raton, Fl, please call: 561-395-2675

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