Hearts of Palm with Watercress Honey Vinaigrette Recipe
By Chef Shashank Agety
A refreshing vegetable dish with a lot of flavor.
3 bunches of watercress
1 clove of garlic
1 clove of shallot
2 oz. of white vinegar
3 oz. of olive oil
1 oz. of honey
1 dash of Worchester sauce
Salt and pepper to taste
Hearts of palm (3 per salad)
Cut off the ends off the watercress and wash carefully. In a blender, combine watercress, garlic, shallot, vinegar, olive oil, honey, Worchester sauce and salt and pepper to taste. Blend until smooth.
Cut the hearts of palm in half lengthwise and dress with vinaigrette.
Macadamia-Crusted Mahi-Mahi Recipe
By Shashank Agtey
This is a lovely fish entree that is enhanced with the flavors of macadamia nuts.
8 oz. of mahi-mahi
1 oz. of lemon juice
1 c. of white wine
1 tsp. of Worchester sauce
2 tbsp. of whole butter
1/4 c. of panko breadcrumbs
1/4 c. of macadamias
Salt and pepper to taste
8 bone rack of lamb
1 tbsp. of coarse ground mustard
½ c. of panko breadcrumbs
1 can of black cherries in a light sauce
1 tbsp. of whole butter
1 oz. of Kirschwasser black cherry liqueur
1 handful of toasted walnuts
Rock salt and black pepper to taste
Pre-heat the oven to 350 degrees. Sprinkle salt and pepper onto raw lamb. Pan sear or grill the lamb for 3 minutes on each side. Place lamb in a baking dish and bake for 5 minutes. Remove from the oven and rub mustard all over meat. Put back in the over for another 10 minutes. Remove from the oven and encrust meat with panko breadcrumbs. Place back in the oven for 1 more minute. Remove from oven and let sit for 5 minutes before serving. Reserve the juices at the bottom of the baking dish to use in the accompanying Black Cherry-Walnut Kirschwasser Sauce.
Strain the can of cherries and preserve the juice. In a mixing bowl, add the cherry juice, butter, kirschwasser cherry liqueur and reserved juices from the lamb. Mix all together before adding whole cherries and chopped toasted walnuts.
World-Famous Cheesecake Recipe
This simple cheesecake recipe is easy and delicious. Add berries or sauces for a finishing touch!
Pre-heat oven to 350˚
Ingredients for crust:
Graham cracker crumbs
Use a 10” spring-form pan (a pan with a spring on the side to tighten). Spring-form pans can be purchased at most supermarkets. Bake the cheesecake in a water bath in the oven. Place the cheesecake on a baking sheet pan with a ½-inch of cold water on the baking sheet pan before baking.
Keep all ingredients at room temperature — especially the cream cheese. Place cream cheese in a large mixing bowl and beat or mix until smooth. Add eggs one at a time thoroughly mixing each egg into the mixture, then add the rest of the ingredients and mix until smooth.
In a separate bowl, combine graham cracker crumbs, brown sugar and melted butter. Mix just until you can form a ball with a little of the mixture. Press about ¼ of an inch of the graham cracker mixture in the bottom of a spring-form pan. Press firmly and evenly.
Slowly pour the cream cheese mixture into the spring-form pan on top of the graham cracker mixture. Gently tap the pan on the countertop several times to remove any bubbles from the cream cheese mixture. Place the spring-form pan on a baking sheet pan with a ½ inch of cold water on the baking sheet pan. Cover the spring-form pan with tin foil and bake the spring-form pan on the baking sheet pan in the oven for 1 ½ hours.
Remove the foil and place the cake back in the oven for about fifteen minutes until the top is nicely browned. Remove it from the oven and refrigerate for at least two hours before serving.
Yellow (summer) squash
Large capped portabella mushrooms
White onion, sliced thick
Roasted red peppers
This dish is a real treat simply because it is what YOU want it to be. Choose from an abundance of vegetables. Chef Shashank’s choices are listed above. Wash all vegetables thoroughly. Cut the eggplant, zucchini and yellow squash lengthwise — carefully and medium thick (one-quarter-inch each). Cut the onion in ¼’ circular slices (like for making onion rings), but leave the whole slice together. Remove the stem from the mushrooms. Drain the canned roasted peppers. In a large mixing bowl, combine all ingredients except roasted peppers. Pre-heat a large sauté pan. Add ½-cup olive oil. Wait for the wisp of smoke. Then slowly add the vegetables to the pan in small batches — just enough to cover the bottom so they cook evenly. Sear two minutes on each side. Remove the vegetables from the pan and drain on paper towels. When all the vegetables are cooked, arrange a few pieces of each vegetable in a colorful display on each plate. Top each arrangement with one red pepper. Garnish the border of the plate with some Spring Mix Salad. Top off this dish with vinaigrette.
6–8 oz Filet Mignon
Roquefort cheese crumbles
Pre-heat oven to 350˚ (if desired)
This is a very simple and elegant item to cook. Place both filets on a cutting board with the narrow end down so they are standing up on their sides. With a very sharp paring knife, pierce the center of the narrow side (facing up) carefully, right in the center. Slide the knife back and forth to form a pouch or pocket right in the center of the filet. Take the Roquefort cheese crumbles and stuff the pouch or pocket as full as possible, (like stuffing an envelope).
Pre-heat a frying pan to medium heat. Heat olive oil in the pan until you get that wisp of smoke. Sear both sides of the filets — three minutes each side. Be careful that not all the cheese oozes out (some of it will). Check the temperature of both filets with a meat thermometer. Be sure the thermometer is in the meat near the center, but not in the cheese. The temperature should be 150˚ for medium-rare. Due to the pocket in the center of the fillet, the meat will cook much quicker than usual. If you prefer your meat well done, place the filets on a baking pan in a 350˚ oven for five minutes.
Take out these beautiful filets with the cheese melting from their centers, carefully position them on the serving plate and serve with any of Chef’s Sides.
Lobster Francaise and Scallops Recipe
This is an easy recipe, that produces an elegant seafood dinner. Skip the restaurant and make this instead!
Old Bay Seasoning
Pre-heat oven to 350˚
Cut lobster tails in half lengthwise. Dust tails with flour and then dredge the tails in the eggs. In a large oven-safe sauté pan, heat olive oil to medium-high until you see the wisp of smoke. Sauté the tails for four to five minutes, browning the egg mixture on all sides. Add butter and Worcestershire sauce and continue sautéing for an additional three to four minutes. Squeeze the lemons and add ½-cup white wine over the tails. This is the Francaise sauce. Bake the tails for five minutes at 350˚ (in the oven-safe sauté pan).
Place the pan back on the stovetop and add salt and pepper to taste. Place the tails in a slow oven (200˚) until the scallops are ready. Sprinkle scallops with blackening seasoning to desired taste and sauté for eight minutes. Plate the lobster tail halves with the scallops adorning the edges of the plate. Add in a little spring mix salad for color and drizzle the Francaise sauce from the pan liberally over the tails.
Salt and Pepper
Fresh Mozzarella, diced
Red onion, shaved
Pre-heat oven to 350˚
Pound the chicken cutlets thin then dust with flour. Dip into the eggs and then liberally cover the cutlets in the breadcrumbs. Combine the mozzarella, red onion and tomato in a large mixing bowl and set aside. Heat the olive oil in large sauté pan to medium-high. When you see a faint wisp of smoke come from the pan, sear the chicken for thirty seconds on each side. Place the chicken in a baking pan. In the sauté pan, combine butter, lemon juice and white wine. Heat until the butter melts. Pour the butter mixture over the chicken cutlets in the baking pan. Place the chicken in the oven for ten minutes. Take the chicken out of the oven and place each cutlet on a plate. Top each piece neatly with some of the salad mixture. Serve with any side of your choice.
Garlic cloves, diced
Rosemary sprigs, diced
Fresh shallot heads, finely diced
Whole chicken, cut up
Pre-heat oven to 375˚
Combine the first four ingredients in a large mixing bowl. Dip the chicken (skin on) into the mixture. Use a quick in-and-out action and then place the chicken pieces on a baking sheet pan. Use one baking pan per chicken so the pieces are not too close together.
Bake the chicken at 375˚ for forty to forty-five minutes. Turn and rotate the chicken after eighteen to twenty minutes. The juices will help keep the chicken moist. Remove from the oven and let the chicken pieces rest for fifteen minutes. Place the chicken back in the oven to warm for five minutes before serving. Serve with Basmati Rice, Haricot Vert (look in Sides) and a Spring Mix Salad (look in Salads).
White onion, diced
Fresh basil, randomly cut
Put all ingredients in a large pot with two quarts of chicken stock. Bring to a boil. Lower heat and simmer for twenty minutes. Add more seasoning to taste if desired. Cool the soup down and put it in a blender to puree for about fifty seconds. When it is done taste it again and season it a little more if you like.
Serve with baguettes. Tomato Basil Bisque also makes a great sauce for chicken and meat.