World art traditions dinner
Filet Mignon Tartar
Ingredients
1 package garlic lavash crackers
18 oz filet mignon
olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon fresh garlic, minced
2 eggs
1 cup kosher salt
1 cup white sugar
3 gloves black garlic, diced
2 cups crème fraiche
3 cups frisee greens
1 cup vinaigrette dressing
1/4 cup capers
1.) Dice filet mignon into small pieces. Place in mixing bowl and add parsley and garlic. Drizzle with olive oil, and salt to taste. Mix thoroughly with spoon and set aside.
2.) To make cured eggs, add a layer of equal parts kosher salt and white sugar to a sealable plastic container. Separate egg yolks and place on top of salt/sugar layer. Cover with another layer of salt and sugar, seal, and place in refrigerator 4-5 days until yolks harden.
3.) In a mixing bowl, add black garlic and crème fraiche. Mix thoroughly.
To plate, lay a spoonful of garlic/crème fraiche mixture onto plate and spread out slightly with spoon. Place a ring mold on top of it and add a serving of filet mignon tartar. Gently lift the mold. Top with a dollop of garlic/crème fraiche. Sprinkle with fresh parsley. Sprinkle with grated cured egg yolk. Garnish with 5-6 capers.
Add a handful of frisee greens to the plate and drizzle with vinaigrette dressing. Arrange a small pile of lavash crackers on the plate and serve.
Texas Red Fish
Ingredients
2 lbs Texas red fish, skin on
1 cup polenta
4 cups vegetable stock
2 teaspoons salt
2 red bell peppers
1 red onion
1 tablespoon garlic, minced
1 tablespoon red wine vinegar
¼ cup olive oil
blackening or Cajun seasoning
2 cups pineapple/corn relish
1 can chiles in adobo
¼ cup curled scallions
1.) Polenta Cakes: In a large saucepan combine polenta, vegetable stock and salt and bring to a boil. Once it starts to thicken, reduce heat and stir until water is fully absorbed. Pour into baking dish and allow to cool in refrigerator.
2.) Sofrito Sauce: Char bell peppers and red onion over an open flame and place in blender. Add minced garlic and red wine vinegar. Blend until smooth and pour into sauce pan on stove to heat up over low heat.
3.) Remove chilled polenta from refrigerator and cut into small cakes. In a skillet over medium heat, add olive oil and heat. Add polenta cakes. Add fish, skin side down. Salt polenta cakes and fish to taste. Sprinkle a layer of blackening seasoning over fish. Cook fish and polenta cakes until done (about 6 minutes) turning halfway through. Drain on paper towels.
To plate, spoon a generous portion of sofrito sauce onto center of plate. Lay down a serving of polenta cakes into sauce. Place a serving of fish on top of polenta cakes. Add a serving of pineapple/corn relish to the side. Add a few dollops of chipotle in adobo. Garnish with curled scallions.
Classic Cheese Cake
Ingredients
Pie Crust of Choice
24 oz cream cheese
1 cup white sugar
8 eggs
2 cups sour cream
1/3 cup lemon juice
1 cup crème fraiche
1 lime, thinly sliced
1 cup lime curd
1 cup whipped cream
1.) In a spring-form pan lined with parchment paper, lay crust into bottom (about ½ inch thick) Bake in 300 degree oven for 15 minutes.
2.) Using an electric mixer, add cream cheese and sugar and mix. Add eggs one at a time. Add crème fraiche. Add sour cream. Add lemon juice. Mix until smooth.
3.) Pour batter over cooled pie crust in spring-form pan. Place pan into larger baking pan filled with a thin layer of water to keep the top from over browning in oven. Bake for one hour at 300 degrees.
To plate, place slice of cheesecake on serving plate and drizzle with lime curd. Add a dollop of whipped cream. Stand a slice of lime in the whipped cream. Garnish with a sprinkle of lime zest.