We here at EU figure if you’re going fix a holiday meal, you may as well get your recipes from some of the top chefs in town. Wow your guests with these recipes, or just use them as a jumping off point for your own culinary flights of holiday fancy.
While Wild Boar seems a little exotic, Chef David Williams of the Preservation Tap and Chop House says that any ordinary Joe can get it from web or catalogue companies that specialize in exotic meats such as wild boar or ostrich.
Brined Rib Chop
2- 3 wild boar rib racks
1 gallon water
1/3 cup salt
2 tablespoon sugar
2 bay leaves
2-3 thyme springs
2-3 whole cloves
1 tablespoon cracked allspice
1 tablespoon crushed juniper
1 tablespoon crush red pepper
Combine all of the above ingredients in a large pot, stirring well. Bring to a boil then turn off heat. Once the liquid has cooled, add the rib chops and soak for 12 hours in the fridge. Remove the ribs from the liquid and grill, from medium to medium well. Serve on a bed of apples and leeks.
Apples and Leeks
3 tablespoons butter
1 ½ cup juliennes leeks (white and green)
1 ½ cup diced green apples
1 tablespoon fresh lemon juice
½ tablespoon fresh sage, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Melt butter over medium heat in a large sauté pan. Add leeks and apple, tossing to coat with butter. Add remaining ingredients, cooking over medium low heat, until apples and leeks are soft. Hold in warm oven until chops are done. Serves 4.
served with Butter Sauteed Pumpkin and Garlic Green Beans
Chef Danny Groshell of Ocean 60 always shops local farmers markets for seasonal vegetables. The Mayport flounder he used in this recipe came from Safe Harbor Market in Mayport, Florida—one of the best local resources for fresh-from-the-water fish.
Fall Kabocha Squash & Blue Crab Roulade of Flounder
wooden skewer
2 ounces cooked and mashed squash
2 ounces of Blue Crab meat
1 tablespoon of Panko Bread Crumbs
1 tablespoon of Marscarpone Cheese
a pinch of Fresh Herbs
one egg white
6 ounce fresh, seasoned local Mayport Flounder filet
2 ounces of white wine
2 ounces of chicken stock
1 ounce of heavy cream
1 saffron thread
juice of 1/2 of a lemon
tablespoon of butter
Mix 2 ounces of cooked and mashed squash, 2 ounces of Blue Crab meat, 1 tablespoon of Panko Bread Crumbs, 1 tablespoon of Marscarpone Cheese, a pinch of Fresh Herbs and one egg white together, and spread onto seasoned 6 ounce fresh, local Mayport Flounder filet. Roll Filet into a tight roulade and secure with wooden skewer. Lightly pan sear roulade on all sides and de-glaze pan using 2 ounces of white wine and 2 ounces of chicken stock to make a shallow poach for the filet. Finish filet in the oven until cooked through but still moist. Add 1 ounce of heavy cream, 1 saffron thread, the juice of 1/2 of a lemon, and a tablespoon of butter to pan poach liquid and reduce to sauce consistency.
Butter Sautéed Pumpkin Side
small sugarpie pumpkin
ground coriander
brown sugar
butter
salt
pepper
Peel, half and gut a small sugarpie pumpkin. Cut into small cubes and season with ground coriander and brown sugar. Saute in butter until golden brown and tender. Season with salt pepper & fresh herbs.
Green Beans
serving of green beans
olive oil
garlic
salt
pepper
lemon juice
Blanche beans in salted water for 30 seconds, drain and saute in very hot oil with garlic, salt and pepper. Season with fresh lemon juice. 1 serving.
-- Recipes by Executive Chef Danny Groshell & Sous Chef Chris Vane of Ocean 60 Restaurant, Wine and Martini Bar
Chef Kathy Collins of Café Nola enjoys putting an elegant twist on down-home favorites, taking sweet potato fries and elevating them with this simple recipe and a dusting of pecans.
Sweet Potato Fries
1 cup finely chopped pecans
4 large sweet potatoes, peeled
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon fresh chopped chives.
Preheat oven 450 degrees.
Spread pecans on non stick baking sheet and toast
for three minutes. Set aside to cool.
Cut the sweet potatoes into ¼ inch strips or wedges and toss in the oil and salt. Arrange in a single layer on the baking sheet. Place in the oven for 25 minutes, turning once for even cooking. When sweet potatoes are done, toss with toasted pecans, sprinkle with fresh chopped chives and serve with warm apple ketchup.
Apple Ketchup
2 cups apple sauce
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon Dijon mustard
½ cup champagne vinegar
While sweet potatoes are cooking, combine applesauce and remaining ingredients in a saucepot. Simmer slowly until thick. Taste and adjust seasoning. It might be necessary to add a pinch or two or sugar, depending on the sweetness of the applesauce.
Chef Michael McKinney loves using beets as an ingredient, so much so that he’s sometimes teased by the staff at Chew. This creative dish balances the unique flavor of beets for a harmonious holiday appetizer.
Seared Beef Tenderloin
8 ounce beef tenderloin, trimmed
½ ounce black peppercorns
½ ounce white peppercorns
½ ounce green peppercorns
salt to taste
Rub the peppercorns all over the tenderloin making sure to get a consistent coating. Season with the salt and place in hot pan with minimal oil to sear the meat on all sides. Allow meat to rest for 15 minutes before slicing so as to keep all of the flavor and juice in place. Slice from top to bottom into 12 equal slices.
Beet puree
2 each - roasted beets, peeled and diced
Mushroom stock (or another well-flavored stock)
salt and pepper to taste
Place beets in a blender and puree with as much stock as is needed to achieve desired consistency. Season to taste with salt pepper.
Goat Cheese Mousse
8 ounce goat cheese
2 ½ ounce sour cream
1 teaspoon minced garlic
2 teaspoon lemon juice
Combine all ingredients in a food processor and blend until smooth and well incorporated.
Salad
1 teaspoon minced shallot
½ ounce apple cider vinegar
1 ounce +2 teaspoons apple cider
2 teaspoons granulated sugar
½ teaspoons Dijon mustard
6 ounce grape seed oil (or mild flavored oil)
salt and pepper
Mache as needed
Combine all of the ingredients except for the oil in a blender and pulse until combined. With the blender on full speed, slowly add the oil in a steady stream until all is incorporated and an emulsion is created.
Crostinis
12 each 1/8 inch baguette slices
2 ounce olive oil
salt and pepper
Brush each slice of baguette with oil and season with salt and pepper. Place on a baking sheet and place in a 400 degree preheated oven for 15 minutes or until crisp and a golden color is achieved.
In the fall and winter, pears begin to show up on dessert menus. Often forgotten the rest of the year in favor of apple, Chef Eric Fritsche of Pastiche gives the humble pear its due with this lovely ending to a holiday meal.
Your favorite gingerbread recipe made into either muffin size cakes or in a cake pan
2 red pears peeled and cut in ½ , nice and ripe but not too soft (do this right before poaching)
2 bay leaves and ½ star anise (star anise optional)
½ vanilla beans split open
1 cup leftover coffee
sugar to taste and served with
butter, a few tablespoons
2 cups peeled and diced butternut squash,
maple syrup, a splash(optional)
nutmeg, a few strokes on a grater from a fresh nutmeg
spumoni ice cream
½ cup dried cranberries
½ cup toasted almond
mint leaves cut into thin ribbons
Prepare gingerbread according to the recipe of your choice. This will be heated in the microwave when ready to serve so it can be made (or bought) as much three days in advance. Purchase Italian spumoni ice cream from the store. Allow spumoni to soften slightly and fold in cranberries, almonds and mint, just like they do at Cold Stone Creamery, refreeze until service.
Place pear halves in stainless steel saucepan and add coffee, bay leaves, vanilla bean, enough water to just cover pears and a sprinkling of sugar. Bring pears to a simmer and cook till tender. Taste liquid once it has begun to simmer and add a bit more sugar if needed to make poaching liquid slightly sweet. Pears will be done when a toothpick can be inserted and removed with minor resistance. Place pears in plastic container along with liquid and refrigerate for up to three days.
Place butternut in sauce pan and just cover with water. Simmer until very tender and when done puree in a blender till very smooth. To season add a little maple syrup or a splash of the chilled poaching liquid.
When it comes time to serve follow these steps. First, melt a few pats of butter in a sauté pan just big enough to hold pears, add pears and sauté cut side up. Once they begin to brown put pan in a 400 degree oven for 8 minutes or so to get them nice and roasted. Next, warm the butternut puree in microwave warm, not hot. Then, heat gingerbread in microwave. Last, spread butternut on plate, arrange gingerbread, pears and top with ice cream. You can also drizzle a bit of the poaching liquid over for a little extra pizzazz.
4 servings
While you may have eaten an incredible burrito or two at Burrito Gallery, you might not know the chef behind the burritos, Chef Eddy Escriba. He’s a grad of the Florida Culinary Institute. He’s dedicated to using the freshest seasonal ingredients and uses French cuisine as a basis for his world fusion cooking style. Chef Eddy whipped up this Foi Gras Stuffed Goose just for us.
The goose
One day before de-bone the bird and refrigerate. Roast the bones in the oven using 1onion, 2carrots, celery branches, 4 garlic cloves for 1hr. at 375C. Make stock.
Stock
Roasted bones
1gallon Water
4 ounce tomato paste
4 Garlic cloves
1 Thyme sprig
1 Rosemary Sprig
6-7 black pepper corns
1 bay leaf
Make stock by combining all ingredients into a pot and cook for 11/2 hrs, once the stock is done strain, cool and save.
Spaetzle
1lb flour
4 ounce butter
4 ounce milk
¼ tsp nutmeg
2 eggs
salt and pepper
In a small sauce pan bring the butter and milk to a warm temperature. Sift flour, nutmeg, salt and pepper into a bowl. mix by hand 2 eggs and chestnut puree into the flour and slowly add the butter-milk mix until a very thick pancake batter consistency and let it rest.
Then bring a pot of salted water to a boil and using a slotted spoon let the better drip into the boiling water, the pasta will be ready when the small noodles come to the top of the water, rinse with cold water, oil them with cooking oil and save. To serve sauté spaetzle in butter until golden brown and puffy.
Fall Vegetables
2 carrots
2 turnips
8 ounces Brussels sprouts
2 succhini
2 yellow squash
1 yellow onion
1thyme sprig
1 rosemary sprig
4 sage leaves
minced garlic
Peel carrots and turnips. Dice all vegetables into a ¼”. In a very hot pan sauté all vegetables in oil starting with the carrots and turnips, season with salt and pepper and finish them with fresh herbs.
Spiced apples
2 apples
1 ounce butter
½ teaspoon nutmeg, cinnamon and allspice mix
2 tablespoon sugar
1 ounce Calvados
Peel and core apples. In a hot sauté pan, sauté apples in butter and sugar until brown, deglaze the apples with calvados and add spice mix. Save.
Calvados sauce
Goose stock from the day before
4 oz Calvados
2 shallots
1 sprig thyme
1 sprig rosemary
2-3 parsley sprigs
In small sauce pan sauté shallots in butter, deglaze with Calvados reduce by half and add red wine. Let red wine reduce by ¾ and add the stock, and fresh herbs, let the sauce cook until gravy consistency.
De-boned goose:
Lay the goose flat, season with salt, pepper and fresh chopped herbs, cut the foi gras in long pieces and lay them in the middle of the de-boned goose, roll the meat and using butchers twine tie the roast tight.
In a large sauté pan brown the roast and season with salt and pepper, transfer to a roasting pan and cook for 1hr or until medium. Remove from heat and let it rest for a few minutes before slicing.
To Serve
Remove the butchers twine and slice with a carving knife. Serve over roasted vegetable, spaetzle and apples drizzle with calvados sauce. Serves: 4-6
Preparation time: 4hrs
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