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Parmesan Potatoes Au Gratin

Posted by Chef Richard Sweeney in Recipes Jan 21st, 2010 | No Comments

Serves 4-6

  • Butter
  • 1 1/2 cups Heavy Cream
  • 1 sprig fresh Thyme
  • 2 cloves Garlic, minced
  • 1/2 tsp. freshly ground Nutmeg
  • 2 lbs. Russet Potatoes, cleaned and sliced into thin rounds (about 1/8” thick)
  • 3/4 cup Parmesan, grated, with 1/4 cup reserved for finishing
  • Salt & Black Pepper, to taste

Preheat oven to 375F; grease a large casserole dish with butter.

  1. Combine cream, thyme, garlic, and nutmeg in a small saucepan and heat until warmed through (do not boil).
  2. Overlap the potatoes in a single layer in the bottom of the casserole dish.  Season with salt & pepper.  Pour some (less than 1/3) of the cream mixture over the potatoes.
  3. Sprinkle some of the parmesan over the potatoes, then repeat the whole process twice, totaling three layers, using up all of the cream mixture and the 1/2 cup of parmesan.
  4. Bake, uncovered, for about 45 minutes. Then remove from oven.
  5. Switch the broiler onto high, and sprinkle the remaining parmesan over the top of the gratin.  Broil about 5 minutes, or until the cheese browns.
  6. Remove and let stand 5-10 minutes before serving.

Iceberg Wedge Salad with Red Onion, Crumbled Bacon, Grape Tomatoes, and Chunky Chipotle Bleu Cheese Dressing

Posted by Chef Richard Sweeney in Recipes Jan 21st, 2010 | No Comments

Serves 4

Dressing Ingredients:

  • 1/2 cup Mayonnaise
  • 2 oz. Bleu Cheese, crumbled (about 1/3 cup)
  • 1/4 Sour Cream
  • 1 fl.oz. Buttermilk
  • 1 1/2 tbsp. Apple Cider Vinegar
  • 1 Chipotle (in adobo)
  • 1/2 tsp. Granulated Garlic
  • Salt & Black Pepper, to taste

Salad Ingredients:

  • 1 Large Head Iceberg Lettuce
  • 1/2 Red Onion, julienned
  • 1 lb. Grape Tomatoes, whole or halved
  • 1/2 lb. Bacon, preferably thick cut, diced and cooked
  • 2 Green Onions, sliced thin

Dressing:

  1. In a food processor, combine the chipotle, Granulated Garlic, Vinegar, Buttermilk, Sour Cream, Mayonnaise, and half of the Bleu Cheese.  Process until smooth, then transfer to mixing bowl.
  2. Stir in remaining crumbled cheese, and season to taste (remember that bleu cheese can be salty, so taste before you add more salt) (Dressing can be made several days ahead)

Salad:

  1. Peel off the outside layer of the lettuce, removing any dead leaves.   Remove the core and cut into quarters.  Place each quarter on a salad plate.
  2. Divide the dressing into 4 portions and drizzle/pour over each wedge.
  3. Garnish each salad with the julienned red onions and tomatoes, then sprinkle to top of each finished wedge with a general portion of the cooked bacon, and some of the sliced green onions.

    *Chef’s Note: to take some of the “bite” out of the red onions, soak the julienned onions in ice water for 20-30 minutes, then drain well before using in the salad.

    Fruit Bruschetta on Toasted Brioche

    Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | No Comments
    • 1 Loaf Brioche, cut into 1/4” slices
    • Butter
    • 1 Mango
    • 1 Granny Smith Apple
    • 1 Gala Apple
    • 1/2 lb. Strawberries
    • 1/4 Pineapple
    • 1/4 cup Orange Juice
    • 1/4 cup Pineapple Juice
    • Pinch Ground Cinnamon
    • 2 Tbsp. Brown Sugar
    • 1/4 tsp. Salt
    • 1 Tbsp. Olive Oil
    • 1/4 cup Fresh Mint or Basil leaves, chopped
    • 1/2 cup Balsamic Vinegar
    1. Line a sheetpan with parchment paper.  Lightly butter both sides of each slice of bread.  Lay in a single layer on the parchment paper.
    2. In a large mixing bowl, combine the juices, cinnamon, sugar, and salt.  Whisk well to combine and dissolve the salt & sugar.  Reserve.
    3. Prepare the fruit, mixing it into the juice mixture as it is cut.
      1. peel and seed the mango, cut into small dice
      2. wash and core the apples (optionally – peel), and small dice
      3. peel and core the pineapple, cut into small dice
      4. trim the tops off the berries, and small dice – BUT DO NOT PLACE IN THE JUICE MIXTURE YET
    4. Mix the fruit in the juice mixture well, and chill.
    5. While fruit is chilling, in a small sauce pan over medium heat, reduce the balsamic by half, so it is syrupy.  Reserve.
    6. Heat a griddle over medium heat.  Cut bread into 2-bit-sized rounds using a ring cutter, or squares/triangles using a knife.  Toast on the griddle until lightly golden.  Reserve.
    7. Just before serving, mix in the berries, olive oil, and mint/basil.  adjust seasonings as necessary and spoon a small amount onto each piece of toast.  Arrange on platter and then drizzle some of the balsamic syrup over the whole platter.  Serve

    Baked Greek Polenta Fries with Lemon Dip

    Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | No Comments
    • 2 Tbsp. Butter
    • 1 Red Onion, small dice
    • 2 cloves Garlic, minced
    • 1 oz. Ouzo
    • 2 cups milk
    • 1 qt water/chix stock
    • 3 1/4 cups Polenta
    • salt & pepper
    • 1/4 cop chopped Oregano
    • 1/4 cup chopped Parsley
    • 1/2 cup Feta, crumbled
    1. Sweat onions and garlic in butter over medium heat.  Increase to high.  Add ouzo and allow alcohol to burn off (WARNING – REMOVE PAN FROM HEAT BEFORE ADDING ALCOHOL.  The ouzo will probably still ignite, but it is less dangerous to do when the pan is off the fire!!!)
    2. Combine stock & milk to saucepan – bring to a rolling boil.  Whisk in polenta and reduce heat to medium low.  Continue cooking and stirring until polenta pulls away from the sides of the pan
    3. Mix in cheese, parsley, s&p (season to taste).  Spread onto a lightly oiled cookie sheet and chill until firm (2 hours)
    4. Flip out onto a cutting board, and cut into stick (3/4”x3/4”x3”)

      Preheat oven to 350F

      • Bake in a preheated 350F oven for 10-15 minutes, or until browned.

      Lemon Dip

      • 1/4 cup Olive Oil
      • 1/4 cup Butter
      • 1 Lemon, zested & juiced
      • 4 cloves Garlic
      • 1 Tbsp. Fresh Oregano, chopped
      • 1 Tbsp. Fresh Italian Parsley, chopped
      • pinch Smoked Paprika
      • Tobasco, to taste
      • Salt & Pepper, to taste

      1. In a small saute pan, over medium heat, combine butter, oil, paprika, and herbs.  Allow to melt and heat up, but do not boil/brown.
      2. In a blender combine the lemon zest, lemon juice, and garlic.  Process until smooth and allow to stand for 2-3 minutes.
      3. Add in the warm butter mixture and pulse another 10 seconds.
      4. Season with Tobasco, salt, & pepper, to taste.

      Dill & Red Pepper Salmon Rillette

      Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | No Comments
      • 10oz. fresh Salmon Fillet, boned & skinned
      • 3-4oz. Roasted Red Pepper, minced
      • 1/2 cup Butter, softened
      • 1 tbsp. Olive Oil
      • 1/4 cup Sour Cream
      • 1 tsp. fresh Lemon Juice
      • 2 tbsp. Chives, sliced thin
      • 1-2 Tbsp fresh Dill, chopped
      • Salt & Pepper, to taste
      • Crostini and/or Crackers, to serve with
      1. Steam salmon until just done – about 8 minutes.  Cool and flake.
      2. In a mixing bowl, mash together butter and olive oil until smooth.  Then add in sour cream and lemon juice. Mix well to combine.
      3. Add the red pepper, chives, dill – mix well.  Then fold in the salmon.
      4. Chill at least 1 hour, then season to taste before serving.  Serve individually on crostini or in a bowl with crackers for guests to help themselves.

      Maple-Bourbon Pork Tenderloin Skewers with Pecan-Mint Pesto

      Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | No Comments

      Marinade (for 2 tenderloins):

      • 1/2 cup Maple Syrup (grade A or B)
      • 1/2 cup Bourbon
      • 1 tsp. garlic powder
      • 1/2 tsp.cayenne
      • 1/2 tsp. ground ginger
      • 1 tsp blackpepper
      • 2 tsp kosher salt

      2 Pork Tenderloins

      Glaze:

      • used marinade (boiled)
      • 1/4 cup butter
      • 3/4 cup brown sugar
      1. Clean pork tenderloin of silverskin and any excess fat.  Slice each tenderloin into individual-sized pieces (about 8-10 per tenderloin)
      2. In a mixing bowl, whisk together marinade ingredients.  Mix cut pork well with marinade.  Cover with plastic and marinate at least 30 minutes, up to 4 hours.
      3. Drain off marinade and reserve pork.  Transfer marinade to a saucepan and bring to a boil.  Then reduce heat and add butter and brown sugar.  Stir to dissolve and then simmer 5 minutes.
      4. Pre-heat grill on high. Skewer pork (soak skewers in water for 20-30 minutes before using) and then place each skewer on the grill.  Cook 2-3 minutes, then turn over.  Brush with glaze, cook 2 minutes, then turn over again.  Brush other side with glaze and cook 1 minute, then turn and cook 1 minute more.  Serve with more glaze brushed on, and pecan-mint pesto.

      Pecan-Mint Pesto:

      • 2 bunches Mint Leaves
      • 1/2 cup chopped toasted Pecans
      • 4 cloves Garlic, roughly chopped
      • 1/4 cup Olive Oil, extra virgin
      • 2 Tbsp. fresh Lemon Juice
      • Grated Parmesan Cheese (optional)
      • Salt & Pepper, to taste
      1. In a food processor, combine mint, pecans, garlic, and lemon juice.  Process, being sure to scrape down sides of the bowl, until uniformly sized.
      2. Stream in oil while processor is still running, then transfer to a bowl.
      3. Mix in parmesan cheese (optional), and season with salt & pepper, to taste.

      Wild Mushroom & Cheese Pastry Pouches

      Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | No Comments

      Yields 32 Pieces

      • 3 Slices Bacon
      • 1/2 lb. Assorted Mushrooms, finely chopped
      • 1/4 cup Green Onions, sliced
      • 2 cloves Garlic, minced
      • 1 1/2 tsp. Fresh Thyme, chopped
      • 1/2 cup Swiss Cheese, shredded
      • 1/4 lb. Cream Cheese, softened
      • Salt & Pepper, to taste
      • 1 Package Puff Pastry Sheets
      • 1 Egg
      • 1 Tbsp. Water
      1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.
      2. Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels.  Crumble the bacon.
      3. Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated.  Remove the skillet from the heat.  Return the bacon to the skillet.  Add the Swiss cheese and cream cheese and stir until the cheeses are melted.
      4. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
      5. Place 1 tablespoon mushroom mixture in the center of each square.  Brush the edges of the squares with the egg mixture. Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.
      6. Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

        Berries & Brie, en Croute

        Posted by Chef Richard Sweeney in Recipes Nov 19th, 2009 | No Comments

        Serves 6-8

        • 1 Sheet Puff Pastry, thawed
        • 1 8oz. Wheel Brie Cheese
        • 1/4 Cup Raspberry Preserves
        • 1/2 cup Almonds or Walnuts, chopped and toasted
        • 1 Egg, lightly beaten with 1 tsp. water
        • Crackers to serve with
        Preheat oven to 350F

        1. On a flat surface, roll out the puff pastry to a 14” square.
        2. In the center, spread the preserves out about the size of the cheese round.
        3. Add the chopped nuts to the preserves and the top with the cheese.
        4. Fold up the edges, trimming off any excess (this trim can be used for decorating the top of the cheese), and sealing with a small amount of the beaten egg applied to the seams.
        5. Flip over on a parchment-lined baking sheet (and apply any extra puff pastry decoration using egg wash).  Lightly brush the top of the puff with some of the egg wash, and bake 35-40 minutes, or until golden.
        6. Remove from oven, allow to rest for 3-4 minutes, then serve with crackers.

        Seared Ahi Tartare on Wonton Chips with Creamy Avocado

        Posted by Chef Richard Sweeney in Recipes Nov 19th, 2009 | No Comments

        Yields about 3 cups of tartare

        • 8 oz. Ahi Tuna
        • 4 Tbsp. Extra virgin Olive Oil
        • Kosher Salt & Pepper
        • 1 Jalapeno, seeded and minced
        • 1/3 cup Cilantro leaves, chopped
        • 1/2 Red Onion, minced
        • 1 fl.oz. Rice Wine Vinegar
        • 1 fl.oz. Soy Sauce
        • 1 fl.oz. Lime Juice
        • 1/2 Package Wonton Skins
        • Sesame Seeds
        • 2 Avocados
        • 1/3 cup Lime juice
        • 1/2 cup Half & Half
        • 2 oz. Sour Cream

        1. Heat a heavy small saute pan over high heat for 2 minutes to get VERY hot.  Brush the tuna lightly with olive oil and sprinkle with salt & pepper.  Place in pan and sear exposed sides and begin to brown the outside.  Remove from pan and cool.
        2. Dice cooled ahi and combine in a mixing bowl with the jalapeno, cilantro, and onion.  Chill until ready to serve.
        3. In a separate bowl, combine vinegar, soy, and lime juice and mix well.  Just before serving, drizzle a little more than half the mixture over the tuna mixture and toss well to coat. (add more of the soy mixture if needed).
        4. While chilling tuna / tuna mixture, bake the wonton chips:
          1. Preheat oven to 375F.  Spray a baking sheet with non-stick cooking spray.
          2. Cut the wonton skins in half (diagonally) and lay on the sprayed pan, being careful to not let them touch.
          3. Spray the tops of the skins with more cooking spray and sprinkle on sesame seeds (optional lightly salt & pepper)
          4. Bake about 8 minutes, or until crispy and golden.  Remove to a wire rack to cool.
        5. To make the Creamy Avocado Sauce:
          1. In a food processor, combine the avocados, lime juice, sour cream, and half and half with a pinch of salt.  Process until smooth.
        6. To Serve/Assemble: Spread some of the creamy avocado onto each wonton chip you’re using.  Then place about 1 Tbsp of the the dressed ahi on top of the avocado.  Sprinkle sesame seeds and/or finely chopped cilantro on top and serve.

        Thai-style Shrimp & Pork Meatballs with Spicy Lime Dipping Sauce

        Posted by Chef Richard Sweeney in Recipes Nov 19th, 2009 | No Comments

        Yields about 36 meatballs

        • 4 Green Onions, coarsely chopped
        • 2” piece fresh Ginger, peeled and grated, divided
        • 1 Jalapeno, seeded and minced, divided
        • 2 cloves Garlic, crushed
        • 1/2 tsp. Red Chile Flakes
        • 1/2 cup, plus 3 Tbsp Tamari (dark soy)
        • 1/4 cup Cilantro, chopped
        • 2 Limes, zest and juice
        • 1/2 lb. Shrimp (21/25), peeled and deveined (remove tails), chopped
        • 1 lb. Ground Pork
        • 1 Egg, lightly beaten
        • 1/2 cup Panko (Japanese-style coarse breadcrumbs)
        • 4 tbs Canola Oil (veg. oil)
        • 1 tsp, plus 1/2 tsp. Dark Sesame oil
        • 3 Tbsp Rice Wine Vinegar
        • 2 Tbsp. Granulated Sugar, to taste
        • Kosher Salt & Black Pepper, to taste
        • toothpicks
        1. In a food processor, combine the green onions, half of the ginger (grated), half of the jalapeno, garlic, chile flakes, the 3 Tbsp Tamari, the 1/2 tsp of sesame oil, cilantro, and lime zest.  Pulse 5 or 6 times, then scrape down the bowl and process another minute.
        2. Add the shrimp and pork to the food processor and pulse 5 times.  Then add the egg and pulse until the shrimp is ground finely, but do not process to the point of a paste.  The mixture should be starting to come together, but may look a little wet.
        3. Transfer the mixture to a mixing bowl, and begin to add the panko to absorb any excess moisture.  Only use 1/4 cup at first, adding more as needed to absorb the excess moisture. (this would be the best time to test a small amount of the mixture in a hot pan and adjust seasonings as needed).
        4. Wet you hands lightly, and form the mixture into bite-sized balls (about 36 or so).  You can place the balls onto a plastic wrap lined pan while you form (spray some water on the plastic to keep from sticking), or go directly to step 5 and cook and form at the same time.
        5. Heat a large skillet over medium heat (preferably non-stick) and add the vegetable oil.  Depending on the size of your pan, you will probably need to cook the meatballs in 2 batches to prevent crowding.  Add the meatballs to the pan and do not move for about 2 minutes – you want them to get nice and brown.  Then turn the meatballs browning on all sides and cooking thru.  If cooking in batches, transfer to a serving plate and tent with foil while you cook off the remaining meatballs.
        6. To make the dipping sauce: In a mixing bowl, combine the remaining jalapeno, remaining ginger (grated), Tamari, lime juice, granulated sugar, sesame oil, and rice wine vinegar.  Mix well and adjust seasonings as needed (adding more sugar if the sauce is too salty.  Serve on a platter with toothpicks and the bowl of dipping sauce.
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