Fed Up (32 page)

Cook couscous as directed on box. Cool completely. Add the rest of the ingredients and mix well. Season with salt and pepper to your liking.

Whisk ingredients together and set aside.

Mix all ingredients together and macerate for 24 hours.

Make a bed of tabbouleh, place a tuna steak on that, and top with a few tablespoons of the fruit chutney. Drizzle the dish with dressing and add lemon verbena for garnish, if you like.

 

 

 

 

 

Serves 6-8

Peel and cut celery root in even, large dice. Melt the butter in a pot over medium heat and sweat the shallots until tender. Add the celery root and the chicken stock and cook until the celery root is completely tender. Puree in a blender and season to taste with salt.

Combine the champagne vinegar and sugar in a pot. Bring to a boil and then cool down. Cover the diced apples with the vinegar and sugar mixture (pickling solution) and let sit for at least 30 minutes. The pickled apples should hold for about 2 hours.

Combine butter and water in a pot and cook over high heat until the liquid becomes homogenous and creamy. Season the butter and water with salt to taste. Add the celery root and simmer gently until tender. Remove from heat and reserve.

Heat a dry pan until aggressively hot. Place the foie gras in the pan and cook on one side until it is 85 percent cooked. Then flip the foie gras, cook for 15 seconds, and then remove from the pan. Season immediately with the coarse sea salt and black pepper.

Place a spoonful of the glazed celery root into the center of a bowl. Then top with a seared piece of foie gras. Top the seared foie gras with the pickled apples and some celery leaf. Drizzle the truffle honey all around the bowl. Pour the soup into the bowl table side.

 

 

 

 

 

Serves 4-6

Season the shrimp with the chili flakes, star anise, and salt. Sauté in a smoking-hot pan with a small amount of olive oil until just cooked.

Cook butter in a pot until the milk solids turn dark brown. Combine all of the other ingredients in a bowl and whisk in the cooked butter. Be sure to include all of the milk solids with the butter. Reserve warm.

Rub the butternut squash with salt, pepper, and olive oil. Cover with foil and roast on a sheet tray at 350° until tender. Scoop out the cooked squash. While hot, puree the squash in a blender until completely smooth. When ready to serve, combine 1 cup of the butternut squash puree with the butter. Work with a rubber spatula in a pot until combined. Adjust seasoning with salt.

Lay down a line of butternut squash puree on a plate, and then set the seared shrimp on top. Combine the arugula or lettuce with a small amount of radish julienne, lightly dress with the warm brown-butter vinaigrette, and place in a tight pile right next to the shrimp on the plate.

 

 

 

 

 

Serves 4-6

 

Remove the lobster tails, claws, and knuckles while lobsters are still alive. In a large pot, boil water and season with salt until it tastes like the ocean. Add the lobster tails and cook for 2½ minutes and immediately put into ice water to cool. Add the claws and knuckles, cook for 9 minutes, and put into the ice water as well. Once cool, crack open the shells and remove the intact lobster meat. It should be 75 percent cooked. Season with salt and cayenne pepper, and put into a sauté pan with ½“ of melted butter. Cook in a 200° oven for 8 minutes or until completely opaque.

Combine all in a food processor and process until the mixture is mostly smooth but still contains some texture.

Cook the shiso, mint, or basil leaves in a pot of rapidly boiling water for 45 seconds. Remove from the pot and immediately put into ice water. Remove from the water and squeeze as much moisture as you can out of the shiso leaves. Combine the shiso with the olive oil and salt and puree in a blender on high until the mixture is smooth. Chill immediately.

Combine all in a small pot and cook covered over medium heat until the mushrooms are tender.

 

Toss the pasta with yuzu pesto and the cooked mushrooms, and place in a serving bowl. Top lightly with some shiso puree and Parmesan. Serve the lobster on top of the pasta.

 

 

 

 

 

Serves 4

Season the snapper liberally with salt on both sides. Season with Espelette or cayenne pepper to taste on the flesh side only. Score the skin side three times with a sharp knife. Heat a pan with ⅛ “ of grapeseed oil over high heat until it has just begun to smoke. Place fish skin side down and press down immediately with a spatula until the skin relaxes and sits completely flat. Turn down the temperature to medium, and cook until the fish is 85 percent done. Add a tablespoon of butter and a sprig of thyme to the pan, and baste the flesh side of the fish with a spoon until done.

Remove the tops and seeds of the peppers and toss in olive oil and season with salt and white pepper. Roast in a 375° oven until the skin starts to separate from the flesh of the pepper. Do not overcook. Place in a bowl and cover with plastic wrap to steam until cool. Peel the skins off of the peppers and cut into 1” dice.

Combine the vinegar, sugar, and thyme in a small pot and bring to a boil. Pour the vinegar mixture over the peppers and let marinate for at least 2 hours.

Slice the fennel thinly and cook over low heat with the butter and salt. Once the fennel is completely tender and translucent, puree on high until smooth.

Sauté the lomo or chorizo in a dry pan until it is completely crispy and rendered. Do not drain the fat. Add the pickled peppers, thyme, and butter, and cook until glazed. Season lightly to taste with Espelette or cayenne.

Place 1½ ounces of hot fennel puree on a plate, place the cooked fish on top, and finish with a spoonful of the glazed pickled peppers.

 

 

 

 

 

Makes 12 fritters

Mix all ingredients together and form into equal-size balls, roughly ¼ cup each. Heat a deep pan with about an inch of oil over medium-high heat. Cook the fritters until browned on all sides. Fry in batches so that you don’t overcrowd the pan. Set on paper towels.

Mix all ingredients together and serve with fritters.

 

 

 

 

 

Serves 4

Roughly crumble 2 ladyfingers into each of 4 martini glasses and set aside. In a bowl, whisk together the mascarpone, lemon zest, limoncello, powdered sugar, and lemon juice until thoroughly combined.

Gently spoon cheese mixture on crumbled cookies and top with fresh raspberries.