Posts tagged "crystof syre"

Lemon-Pie-Dallas-web

Recipe: Texas Blueberry Lemon Pie Jar

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Texas Blueberry Lemon Pie Jar”

Recipe: Texas Blueberry Lemon Pie Jar

Chef: Christof Syre

Restaurant: Four Seasons Resort and Club Dallas, Las Colinas

Lemon Curd Filling

Yield: 1 qts = 8 jars

4 each eggs

4 eachegg yolks

¾ cup lemon juice

9 oz sugar

7 oz unsalted butter

Method

In a stainless steel bowl, whisk together eggs, egg yolks, lemon juice, sugar, and cook over a hot water bath until the mixture thickens. Using a hand-held blender, blend until smooth.  Blend in 7 oz butter and set aside in the refrigerator.

Pastry Cream Yield: 1qt

1 pt whole milk (set aside 4 oz of cold milk for the slurry)

4 ozsugar

1 tsp vanilla extract

4 oz cornstarch

2 each egg yolks

2 oz unsalted butter

Method

Combine milk, sugar and vanilla extract in a small pan over medium heat.  While bringing the milk to a boil, make a slurry by mixing 4oz cornstarch and 4oz of milk. Once milk boils, add the slurry while whisking constantly.  Reduce the heat to low.  Add 2 egg yolks and temper into milk. (add egg yolk one at a time while still hot – not boiling)

Finish by adding 2 oz of unsalted butter. Set aside.

Whipped Cream Yield: 1qt

1 qt heavy cream

2 oz sugar

Method

Combine cream and sugar in a mixing bowl and whip on medium speed with a whisk attachment, until medium/stiff peaks form.

Diplomat Cream Yield: 1qt

2 C pastry cream

2 C whipped cream

Method

Fold equal parts pastry cream and whipped cream together to form a lighter pastry cream.

Streusel

8 oz unsalted butter

8 oz brown sugar

6 oz bread flour

6 oz cake flour

1 pinch cinnamon

Method

Preheat oven to 325 degrees F.

Combine butter and sugar and mix with a paddle in a mixing bowl and low speed.

Add the fours and cinnamon to mix and continue to mix at low speed.  Run the mixture through your hands to create streusel.

On a sheet pan, bake streusel until golden brown.

Tip: only bake what you need for the dessert and the rest you can store in a sealable bag in your freezer for next time.

Pie Dough

1 oz sugar

Pinch salt

3 oz butter

8 oz Crisco

¼ # bread flour

12 oz cake flour

Cold water

Method

Preheat oven to 325 degrees F.

Blend together ingredients except water in a mixer with a paddle until walnut sized bits of streusel are formed.

Slowly add 5 oz cold water and continue mixing only long enough to incorporate. DO NOT over mix! Refrigerate and let chill.

Bake for 16 – 18 minutes or until golden brown.

Assembly Method

In a jar, layer lemon curd, streusel pieces, pie dough pieces, white chocolate shavings, diplomat cream, fresh blueberries, lemon curd, streusel pieces, diplomat cream, fresh blueberries, streusel, white chocolate shavings and a sprinkle of powdered sugar.

Quail-pic-Dallas-web

Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread”

Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread Waffle and Chipotle-Agave Syrup

Chef: Christof Syre

Restaurant: Four Seasons Resort and Club Dallas, Las Colinas

Serves 6

Stuffing

½ lbs chorizo

Sautéed and drained 1 pieces red onion

peeled & finely diced 1 cup corn bread crumbs 2 each garlic

Peeled and finely chopped 4 sprigs fresh cilantro, chopped

Method

In a heavy cast iron pan, sauté the chorizo until cooked, remove from pan and drain.
Using the same pan, under medium heat, sweat off the onions and garlic using some of the chorizo oil, until translucent.
Place in a bowl.
Mix in the chorizo, corn bread crumbs and the cilantro.
Season with salt and freshly ground pepper. Set aside.

Quail

8 each quails deboned, keeping the entire skin intact.

Method

Stuff the quails with the chorizo, season with salt and freshly ground pepper. In a cast iron pan, preheat some vegetable oil. Sear off the quails with the breast side down first. Once brown (3-4 min), turn and place into the oven for about 20 min at 375 degrees F. Make sure to baste the quail once in a while with their own drippings, until golden brown.

Waffles

1.5 cup corn meal

1.5 cup cake flour

½ cup whole eggs

1 tablespoon baking powder

1 cup butter milk

kosher salt

3 oz white sugar

3 oz butter, unsalted and melted

2 tablespoon vegetable oil

3 each jalapeno peppers, roasted, peeled and de-seeded & diced

Method

Combine oil, eggs, and sugar with whip attachment in a mixing bowl. Add the dry ingredients and mix to form a thick paste with no lumps. Scrape the sides of the bowl constantly while slowly adding the buttermilk. Store in a sealed container in the refrigerator. Before making, add the jalapenos.
Pour mixture in waffle maker and cook until golden brown on both sides.

Chipotle-Agave Syrup

½ Cup Agave Syrup

1 tbl spoon Chipotle Chili in Adobo Sauce. Finely chopped

Method

Combine agave and chili and set aside.

To Serve

Simply place the roasted quail onto a freshly made waffle. Drizzle with the chipotle agave syrup and garnish with flat Italian parsley and finely grated, aged Texas Red Neck Cheddar.

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Event Lineup