Steak and cheese fondue
Ingredients
- 10 pieces of New York strip
- 2 quarts of milk
- 1/2 quart of butter
- 1/2 quart of flour
- 1 quart of shredded cheddar
- 1 roasted red pepper
- 1 slice and caramelized onions
- 10 pieces of crispy bread
- Fresh chives for garnish
Preparation
In a sauce pot place the butter at low heat till it melts .. once the butter melts add the flour and start to make what's called a roux this will help to thicken your cheese sauce . Once the butter and flour are incorporated then add the milk and the cheese and keep stirring until everything it's incorporated evenly seasons with salt and pepper as need it. On a hot pan place the steak sate with olive oil and season with salt and pepper seared one side then flip them over and add the peppers and onions to the pan to bring to temperature. To plate this dish place the fondue sauce at the bottom .. stack the steak sate almost on top of each other and on the side of the Plate the peppers onions and bread. Basically it's a make your own Philly cheese steak grinder bit with twist.
Maine lobster cakes
Ingredients
- 4 lobster tails rough chopped
- 1 cup of mayonnaise
- 4 tablespoons of Lemon juice
- 1 tablespoon chives
- 1 tablespoon green onion
- 1 tablespoon d Jon mustard
- 1 tablespoon old bay seasoning
- 1 cup of Japanese bread crumbs
- Tarragon aioli
- 4 oz tarragon
- 1/2 quart olive oil
- 2 pieces of garlic
- 3 lemons zest and juice
- 2 shallots chopped very fine
- 2 cups of mayonnaise
Preparation
- Mix all in ingredients in a bowl and mix till incorporated let it sit in the fridge for at least 30 min before serving.
- Mix all ingredients in a bowl adding more bread crumbs if necessary depending on how wet is the mix. Then on a non skillet pan place the lobster cakes and you want to cook them with a little bit of butter. Basically what we looking for its a golden brown color on both sides of the cake. Put your tarragon aioli at the bottom lobster cake on top and garnish with fresh chives.
Beet tar tar crostini
- 2 gold beets
- 2 red beets
- 4 cups of apple cider vinegar
- 1 bay leaves 3 cups of sugar
- 1 cup of water
- 1 tablespoon mustard seeds
- 2 star anise
Whipped goat cheese
- 1 qt goat cheese
- 1/2 qt heavy cream
- 2 lemon juice
- 1 tablespoon pistachio
Preparation
In a pot slow boil the beets till tender with the mix of vinegar, water, sugar, mustard and star anise. Till beets ae tender then remove the skin and let them cool down . Once they are cold cut them in small circles and then in very small fine squares. Place the beets on top of crispy bread or even crispy beet chips top the beet tartar with basil, pistachio whipped goat cheese and a touch of the pickled liquid remaining from the cooking process.
For the goat cheese, very simple, leave the cheese at room temperature till soft then in a bowl mix the cheese with the cream, lemon and pistachio and refrigerate for at least 15 min before serving.
