Private Party June 21, 2024
Beef Tenderloin and Scallops
Twice Baked Potato
Mixed Berry Romaine Salad
Creme Brulee
`
Romaine and Berry Salad with Vinaigrette
yield: 2 servings
½ head Romaine lettuce, rinsed and cut in ½ inch slices
½ cup mixed berries
1 tablespoon champagne vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon fresh thyme, minced
3 tablespoons walnuts roughly chopped and lightly toasted.
1 teaspoon Italian parsley, minced
1 teaspoon honey
Sea salt and ground black pepper
In a small mixing bowl, combine champagne vinegar, honey and thyme. Whisk to incorporate and add parsley. Pouring in the slowest steady stream possible, drizzle olive oil into bowl while whisking vigorously. If oil begins to pool, stop pouring and whisk until incorporated and oil is used. As emulsion forms, dressing will thicken and will not separate. Taste and adjust flavor with salt and pepper.
Dry Romaine thoroughly. Using tongs, place a mound of lettuce on a chilled salad plate. Arrange sliced strawberries on top of lettuce and sprinkle with walnuts. Drizzle dressing over salad and serve immediately.
Scallops
Yield: 2
6 scallops
Oil
4 tablespoons butter
On a paper towel, lay scallops down and dry well..
In a small skillet over medium heat add oil. Once shimmering add scallops and allow to cook for 2-3 minutes. Flip and cook for 30 seconds.
Remove scallops from skillet.
Add butter to pan and brown, pour over scallops.
Rosemary Crusted Beef Tenderloin with Garlic Herb Compound Butter and Asparagus
Yield: 2
2 (6-ounce) Filet Mignon steaks, about 1 1/2 inch thick
1 tablespoons oil
2 tablespoon butter
1 teaspoons kosher salt
fresh ground pepper
fresh chopped parsley or dry –for garnish-
FOR THE GARLIC HERB BUTTER
1/4 cup butter softened
1 teaspoon fresh rosemary
½ tablespoon fresh thyme
1 garlic cloves minced
ASPARAGUS
1 bundle of asparagus
1 tablespoon oil
1 teaspoon complete seasoning
Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
Preheat oven to 400 degrees
On a sheet tray lined with parchment paper place asparagus, oil and seasoning. Cook for 10 minutes.
Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F
In a small bowl add butter, herbs, and garlic and mix until combined.
Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve with asparagus and garnish with fresh parsley and pan juices.
Twice-Baked Loaded Potatoes
2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled yield: 2
Preparation
Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Classic Crème Brûlée
yield: 8 servings
4 cups heavy whipping cream
8 large egg yolks
½ cup sugar
2 tablespoons real vanilla extract or vanilla bean paste
½ teaspoon lemon zest
¼ teaspoon fine sea salt
Granulated sugar for Brûlée crust
Preheat oven to 325 degrees
In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.
In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.
Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.
Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.
