Posts tagged "recipes"

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Recipe Coconut & Lilikoi Ceviche

September 14th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe Coconut & Lilikoi Ceviche”

Recipe: Coconut & Lilikoi Ceviche

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Yield: 20 – Servings 30gr Fish 10gr avocado, 20 gr marinate

Ingredients

500 grams Opakapaka fish (bright pink snapper) 

200 grams avocado

150 grams fresh squeezed lime juice

15 grams fleur de sel,

300 ml. fresh coconut water 

45 grams Hawaiian rum 

20 grams agave

10 grams organic Aji Amarillo chili paste 

5 grams cilantro

50 grams lilikoi, fresh pulp only

Method

1. Clean fish, removing belly and blood. Cut fish into ½-inch cubes. Set aside. 

2. Cut avocado into ¼-inch cubes; preserve in lime juice and fleur de sel. (Add some Lime juice extra to preserve the Avocado)

3. To prepare marinade, filter fresh coconut water through fine cloth. Add lime juice, rum, agave, lilikoi and fleur de sel. Whisk until salt dissolves.

4. Place fish in marinade for at least 2 hours. 

5. To serve, strain fish; dress with cilantro, fresh lime juice and strained avocado. (Add a fresh squeeze lime juice extra to finish)

6. Top with some fleur de sel and some of the marinade. (add a small pinch of fleur de sel extra) Note: Should be served in a half fresh coconut with some fresh potato chips but would be best using Okinawan purple potatoes. 

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Recipes: Summer Squash Salad

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipes: Summer Squash Salad”

Recipe: Summer Squash Salad with Radishes and Tuna

Chef: Seamus Mullen

Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Serves 4

When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.

Ingredients

12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
4 ounces best-quality tuna packed in olive oil, flaked into large chunks
2 each shallots, cut into paper-thin rings
24 each sun gold tomatoes, halved
1 each Serrano chile, thinly sliced
1 cup paper-thin slices raw purple cauliflower
3/4 cup extra-virgin olive oil
4 each limes, rinds reserved
Sea salt and black pepper
Chopped fresh dill and cilantro, for serving
1 2-ounce chunk Parmesan cheese

Method

Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.

Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.

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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.

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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.

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Recipe: Lobster Vadouvan, Udon

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Lobster Vadouvan, Udon”

Recipe: Lobster Vadouvan, Udon

Chef: Ludo Lefebvre

Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles

Serves 6

Ingredients:

Lobsters:

8 quarts water

2/3 cup distilled white vinegar

2 tablespoons kosher salt

3 each live whole Maine lobsters (about 1 1/2 pounds each)

3 tablespoons salted butter

2 tablespoons clarified butter

Broth:

3 tablespoons acacia honey

2 each shallots, very thinly sliced

2 tablespoons unsweetened rice vinegar

1 tablespoon sherry vinegar

2 cups plus 2 tablespoons purified water

2 tablespoons cornstarch

2 each lemons, segmented

2 each oranges, segmented

2 each pink grapefruits, segmented

Kosher salt

freshly ground white pepper

6 ounces dried udon noodles

6 each baby bok choy

2 ounces enoki mushrooms, ends trimmed

6 each baby rainbow carrots, very thinly sliced lengthwise

Vadouvan Butter:

6 tablespoons unsalted butter

6 tablespoons Vadouvan (see recipe)

Fleur de sel

freshly ground white pepper

Method

To prepare the lobsters:

Combine the water, vinegar, and salt in a large pot and bring to a boil over high heat. Once the water boils, add 1 lobster and immediately turn off the heat. Let the lobster cook gently in the hot water for 3 minutes. The lobster will be medium-rare at this point, which is what you want since the meat will be sautéed later. Remove the lobster from the hot water and immediately place it in a large bowl of ice water to cool. Repeat with the remaining 2 lobsters, returning the water to a boil before placing each in the water.

Remove the tail, claw and knuckle meat, keeping the tail and claw meat intact. Discard the shells. Cover the lobster meat and keep it refrigerated until ready to serve.

To make the broth:

Bring the honey to a boil in a heavy large saucepan over medium-high heat. Stir in the shallots, then deglazed with the rice vinegar and sherry vinegar. Stir in the 2 cups of water, and slowly bring it to a boil. Mix the cornstarch in a small bowl with 2 tablespoons of water to form a smooth thick paste. Gently whisk the cornstarch mixture into the boiling water, and continue whisking for 1 minute to blend it well. Then add all the citrus segments, and simmer gently for 25 minutes, or until the broth reduces and forms a nice light sauce and the citrus segments break apart. Season the broth to taste with salt and white pepper.

To make the vadouvan butter:

Slowly melt the butter in a heavy small saucepan over medium-low heat. Add the vadouvan, salt, and white pepper. Remove the pan from the heat and let infuse for 10 minutes.

To serve:

Cook the bok choy in a heavy large pot of boiling salted water just until crisp-tender, about 1 minute. Using tongs, transfer the bok choy to a plate and set aside. Return the water to a boil and cook the noodles until they are al dente, stirring often, about 4 minutes. Drain and set the noodles aside.

Meanwhile, heat the clarified butter in a large nonstick sauté pan over medium-high heat. Add all the lobster meat and sauté for 2 minutes on each side. Add the salted butter, and baste the lobster pieces with the melted butter until the lobster meat is just cooked through, about 1 minute. Using tongs, transfer the lobster meat to a baking sheet lined with paper towels to absorb any excess butter. Season the lobster with salt and pepper.

Reheat the broth over medium-high heat, if necessary. Add the noodles, bok choy, mushrooms, and carrots, and simmer for 2 minutes. Season the broth to taste with salt and pepper.

Divide the broth, vegetables, and noodles among 6 wide soup plates. Top with the lobster meat and drizzle the vadouvan butter all over. Serve immediately.

Vadouvan

Makes about 2 cups

2 pounds onions, peeled and cut into 1-inch pieces

2 pounds shallots, peeled and halved

12 each garlic cloves, peeled

1/4 cup grapeseed oil

1 teaspoon fenugreek seeds

1 tablespoon thinly sliced fresh curry leaves (optional)

1 tablespoon ground cumin

1 teaspoon ground cardamom

1 teaspoon brown mustard seeds

3/4 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/2 teaspoon hot red-pepper flakes

1/4 teaspoon ground cloves

1 tablespoon kosher salt

1/2 teaspoon freshly ground white pepper

Working in 3 batches, pulse the onions in a food processor until they are coarsely chopped. Transfer the onions to a bowl after each batch is pulsed. Repeat with the shallots then the garlic.

Heat the oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then add the onions, shallots, and garlic and sauté until they are golden and browned in spots, 25 to 30 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a heavy large rimmed baking sheet with parchment paper.

Grind the fenugreek seeds in a clean coffee grinder or with a mortar and pestle. Stir the ground fenugreek into the onion mixture along with remaining ingredients.

Transfer the onion mixture to the prepared baking sheet and spread the mixture as thinly and evenly as possible over the baking sheet. Bake, stirring occasionally with a skewer to separate the onions, until well browned and barely moist, about 1 hour. Cool completely.

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Recipe: Grilled Farmers Market Carrots with Blood Orange

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Grilled Farmers Market Carrots with Blood Orange”

Recipe:Grilled Farmers Market Carrots with Blood Orange and Cilantro Puree

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients:

24 each mix color baby carrots (or regular baby carrots) 

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh thyme

½ teaspoon chopped garlic

1 teaspoon grated ginger

2 teaspoon white balsamic vinegar

1 teaspoon honey

2 teaspoon olive oil

2 each blood oranges peeled and thin sliced

Wash and trim the carrots (no need to peel them).

In a large bowl, whisk together vinegar, honey, rosemary, thyme garlic and ginger until combined.

Whisk in the olive oil and set aside.

Coat the carrots with some olive oil and season with salt.

Grill over medium heat turning as needed to prevent burning, until nicely charred and fork tender (about 15 minutes).

When the carrots come off the grill, toss them immediately in the prepared dressing and let them sit at room temperature until ready to serve.

For the Cilantro puree:

2 bunches cilantro, quickly blanched.

50 grams white balsamic vinegar

2.5 grams Gellan gum

½ gram xanthan gum

2.5 grams salt

In a Paco jet, combine and puree the blanched cilantro and vinegar.

Combine the dry ingredients gently by hand and whisk into the puree.

Transfer the puree in a pan over medium heat.  The Gellan needs to heat to 203F to hydrate.

Pour the puree into a bowl and place over and ice bath and slowly mix until completely cool.

Once the puree is fully set, transfer to a blender and blend until nicely homogenized.

Reserve in a plastic squeeze bottle

   

Divide the carrots in four servings and arrange attractively on each plate with the blood oranges and cilantro puree.

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Recipe: Cactus Pear and Tequila barbecued Pork Belly

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Cactus Pear and Tequila barbecued Pork Belly”

Recipe: Cactus Pear and Tequila barbecued Pork Belly

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients

2 kg pork belly (skin removed)

2 each large banana leafs

Rub:

1 tablespoon mixed dried chili

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon grated ginger

I tablespoon tequila

2tablespoon pineapple juice

1 tablespoon sea salt

1 tablespoon cactus pear juice

Relish:

1 teaspoon fresh chili, deseed and finely chopped

2 tablespoon cactus pear pulp

2 tablespoon chopped fresh coriander

1 tablespoon tequila gold

1 teaspoon Grand Marnier

1 each fresh squeezed lime

Rub the pork with the spices and let marinate overnight.

First, wrap the pork in the banana leafs than wrapped tightly in tin foil.

Place the pork on the grill but not over the coal.  Cook on for about 2 hours at 160C.

After 2 hours unwrap your pork and place it on the grill, turn it over frequently for 15 to 20 minutes to obtain a nice coloration.

Let rest for 15 minutes, slice and serve with the relish. 

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Recipe: Baked Ricotta with Heirloom Cherry Tomatoes

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Baked Ricotta with Heirloom Cherry Tomatoes”

Recipe: Baked Ricotta with Heirloom Cherry Tomatoes, Saba, and Pignoli Granola

Chef: Matt Accarino

Restaurant: SPQR, San francisco

Serves 6

Ricotta and tomatoes together offers simple, satisfying summertime eating. In Tuscany and other parts of central Italy, it’s common to bake ricotta in a casserole and serve it at the table family-style. Essentially, this is a more stylized take on tradition, in which I portion the baked ricotta into rectangles and serve it with cherry tomatoes and a crunchy pine nut granola. Saba, a dark syrup made by cooking down must (the extracted juice from wine grapes), offers a sweet complement to the tomatoes.

To remove the skins, I blanch the cherry tomatoes in oil instead of water. Instead of adding water to the tomatoes, thus diluting their juices, I am concentrating their flavors.. As the tomatoes fry, the peels become loose. For presentation, we might peel some of the skins upwards so the tomatoes resemble ground cherries with papery skins pulled up to expose the fruit. Or we peel the skins and remove them completely.

Baked Ricotta

3 cups ricotta, drained
¼ cup pecorino, grated
2 each eggs, whisked
1/8 Cup heavy cream
1 tablespoon extra virgin olive oil
2/3 teaspoon kosher salt
1 each nutmeg, grated to taste

Granola

2 tablespoons pine nuts
1 ½ tablespoons simple syrup
½ teaspoon honey
1 tablespoon oats
1 pinch kosher salt
½ teaspoon extra virgin olive oil

Tomatoes

1 cup cherry tomatoes
1 tablespoon extra virgin olive oil
1 pinch coarse sea salt
5 – 10 each basil leaves, torn

Serving

½ cup purslane or sunflower shoots
Extra virgin olive oil
Saba, for finishing
Kosher salt

Baked Ricotta

Preheat the oven to 350ºF. Coat a 9- by 13-inch baking dish with a light mist of non-stick spray. Cut a piece of parchment to fit the bottom of the rectangle and use it to line the bottom of the baking dish.

In a large bowl, whisk together the ricotta, pecorino, eggs, cream, olive oil, salt, and 10 rasps of nutmeg until smooth. Spoon the batter into the prepared baking dish, smoothing the surface with an offset spatula. Cover with aluminum foil and bake for 45 minutes or until the ricotta has set firmly in the center. Uncover and cool to room temperature, about 1 hour. The top may poof in the center as it cooks, but it will fall back down as it cools.

With the tip of an offset spatula, loosen the edges of the ricotta. Turn a baking tray or platter upside down and press on top of the baked ricotta dish. In one smooth motion, pick up the dish and the tray, flip over, and place, tray-side down, on the counter. Remove the baking dish to unmold the ricotta. Cover with plastic wrap and refrigerate until completely firm and cold, about 6 hours or overnight.

Before serving, line a baking sheet with foil and coat in a light mist of nonstick cooking spray. Cut the ricotta into 1 1/2 inch-wide strips. Cut the strips into 5- to 6-inch rectangles. Using a spatula, transfer the rectangles to the foil-lined baking sheet. You will have 8-10 rectangles.

Granola

Preheat the oven to 325ºF. In a small sauté pan over medium heat, toast the pine nuts until fragrant. Pour the pine nuts on a cutting board. Using the tip of a paring knife, cut the pine nuts in half. In a small bowl, mix together the simple syrup and honey. Add the pine nuts and oats and season with a pinch of salt.

Line a baking sheet with parchment paper or a non-stick silicon sheet. Scatter the granola onto the sheet and bake until golden and dry, about 15 minutes. Cool completely.

Tomatoes

Score the bottom of each cherry tomato gently (just through the skin) with an X, taking the cuts up more than halfway up the side of each tomato.

Heat about 1 inch of olive oil in a straight-sided sauté pan over medium-high heat. Line a platter with paper towels. When the oil reaches between 365-375ºF, gently drop a few cherry tomatoes at a time and fry until the skins loosen, 10-15 seconds. Using a slotted spoon, lift the tomatoes out of the oil and drain on the paper towels. Season with coarse sea salt. Repeat until all the tomatoes have been fried. Scatter the basil leaves over the tomatoes and drizzle fresh olive oil lightly on top.

Serving

Preheat the oven to broil. Put the foil-lined baking sheet with the ricotta in the oven and broil until the tops begin to brown, about 5 minutes. Remove and cool slightly.

In a small bowl, season the purslane or sunflower shoots with a few drops of olive oil and saba. Season with a pinch of salt and toss.

To plate, using a spatula put a rectangle of ricotta onto 6 plates. Spoon the cherry tomatoes on the top and on the sides and scatter the greens over the top. Crumble the granola across each plate and finish with a drizzle of saba.

Recipe: Seabass Crudo with Fennel

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Seabass Crudo with Fennel”

Recipe: Seabass Crudo with Fennel, Olive, Avocado, Lemon, Toasted Hazelnuts and Chile

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

Serves 4

Ingredients

2 cloves of garlic, thinly sliced
¼ cup Olive oil
1 bulb baby fennel, top removed and thinly sliced
¼ cup picholine, lucques or other green  olives, pitted and sliced
½ preserved lemon rind, sliced thin (optional)
1 small Serrano chile, thinly sliced
1 Fresno chile, thinly sliced
Juice of 1/2 lemon
¼ teaspoon kosher salt
1 pound seabass fillet, skinned and deboned
1 avocado, sliced thin lengthwise
¼ cup best quality extra virgin olive oil
2 tablespoons lemon mosto
½ teaspoon flaky sea salt
½ teaspoon Marash pepper
1 tablespoon mint, chiffonnade
¼ cup Hazelnuts, toasted and roughly chopped
20 each Garlic Chips

Method

Roasted Hazelnuts:

Preheat oven to 350 degrees.

Place 1/2 cup of raw hazelnuts on a dry baking sheet.

Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister.

Remove from oven, let cool for a few minutes, and then pick up all the nuts in a clean kitchen towel.

Wrap the nuts in the towel and rub your hands together for about 10 seconds until all the skins are removed. Add to a food processor and pulse to rough chop.

For Garlic Chips:

In a small saucepot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until they are just starting to lightly brown. Remove the chips to a paper towel with a slotted spoon to cool.

For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, preserved lemon, chiles, mint, lemon juice, and 1 tablespoon olive oil. Season with Kosher salt and keep at room temperature for about 10 minutes.

For the Seabass Crudo:
Slice the fillet into 1/8-inch thick pieces, 20 slices in total. Add to a shallow dish and top with the remaining olive oil.

To Assemble and Serve Individually:
Arrange  2-3 slices of avocado. Arrange 4 to 5 pieces of seabass slices so they are slightly overlapping. Using the lemon mosto, drizzle a little over the fish and around the plate. the fish Season the fish with flaky sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle with Marash pepper, toasted hazelnuts and garlic chips.

 

Recipe: Sugar Snap Pea Salad

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Sugar Snap Pea Salad”

Recipe: Sugar Snap Pea Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.”

Serves 4

Ingredients

1 pound fresh sugar snap peas
1 bunch radishes
½  cup fresh ricotta cheese
A few leaves fresh peppermint
Salt
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums

Method

With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

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"]
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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"]
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