Appetizers

Prime Rib Teasers
Michael Cisternino, Chef de Cuisine

Prime Rib Ingredients:
- 2-4 lb prime rib loin (depending on size of party – 1 lb makes 10 sandwiches)
- 1 lb kosher salt
- 1/2 cup freshly ground black pepper
- 1/2 cup Lawry’s seasoned salt
- 1 cup olive or vegetable oil
- 1/2 cup minced garlic

Fontina Fondue Ingredients:
- 2 qt heavy cream
- 1 lb Fontina cheese, cut into pieces
- 1 cup Parmesan cheese, shredded
- 2 1/2 cups egg yolks
- 1 tsp white pepper
- 1 pinch nutmeg
- 1 pinch salt

- 20-40 silver dollar rolls

Directions:

Combine all ingredients for the prime rib in bowl and mix. Evenly coat outside of one prime rib loin with the mixture. If some is left over, that is ok. Place prime rib in a preheated 250 degree oven. Cook 8 minutes per pound or until an internal temperature of 125-130 is reached. Take prime rib out and let rest for 10 minutes. For fontina fondue, place heavy cream into pot and boil. Reduce by 1/3 and place in bowl over double boiler. Add fontina one piece at a time, stirring until fully incorporated. Add parmesan. Whisk in egg yolks slowly, and continue to cook very slowly until sauce is thick and creamy. Season as needed. Slice the prime rib as thinly as possible. Place 2 oz of meat on each silver dollar roll. Ladle 1 oz of fontina fondue on top. Serve.

Grilled Polenta Appetizer

Ingredients:
2 pc grilled polenta triangles (see below)
4 oz grilled sausage cut on the bias
1 tbs sliced Pepperoncini
2 oz white wine
1 oz olive oil
1 tsp chopped garlic
1 tbs parsley, chopped
2 oz tomato sauce
1 oz pecorino cheese, shaved
salt and pepper as needed

Method:
Place polenta on grill. In a sauté pan heat oil, and sauté garlic for 30 seconds. Add sausage and pepperoncini cook for one minute. Deglaze with white wine and add tomato fondue. Cook for 30 seconds. Add parsley season with salt and pepper. Place one piece of grilled polenta in center of bowl, stack another piece of grilled polenta on top, pour sauce over and garnish with pecorino cheese.
Plateware: Pasta Bowl

Grilled Polenta Prep

Ingredients:
1 cup polenta
1 pint heavy cream
8 oz chicken stock
1 cup parmesan cheese
¼ cup chopped parsley
salt and pepper

Method:
In a pot bring cream, chicken stock to a boil. Whisk in polenta and cook for 15-25 minutes or until tender. Whisk parmesan cheese and parsley then season with salt and pepper. Divide onto 2 half sheet pans and place in cooler for 1 hour. Once cool cut polenta into 3x3 inch squares. Rub one side of square with oil and place on grill for four minutes, give a quarter turn and grill for another 4 minutes.

Salads

Beet Salad

Ingredients:
½ cup red beets, cut in to 1/8 wedges
½ cup yellow beets, cut in to 1/8 wedges
¼ cup goat cheese, crumbled
¼ cup arugula
¼ cup candied walnuts
2 oz citrus vinaigrette
Salt and pepper as needed

Method:
Place both kinds of beets in a stainless steel bowl and dress with one ounce of citrus vinaigrette. Place beets in the bottom of a wang bowl. In another stainless steel bowl place arugula, crumbled goat cheese and candied walnuts and dress with one ounce of citrus vinaigrette. Toss until evenly coated. Mound dressed arugula on beet base.
Plateware: Wang Bowl

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Beet Salad Prep

Ingredients:
10 pc Red Beets
10 pc Gold beets

Method:
Bring two stock pots of water to a ferocious boil, season water with salt. Add beets to pots keeping them separated. Boil for 30 minutes or until a knife can be inserted to center and falls off. Shock in separate ice baths, place on separate sheet pans and place in cooler. Once cold, use a kitchen towel to clean skin off off beets. Rinse under colder water place in separate containers, label date and place in cooler.
Shelf Life: 2 days

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Citrus Vinaigrette

Ingredients:
1 each grapefruit juiced
1 each limes juiced
1 each lemons juiced
1 each oranges juiced
1 cup lime juice
2 gal canola oil
1 gal olive oil
1 cup chopped shallots
Salt and pepper as needed

Method:
Place all ingredients in clean stainless steel bowl, whisk until emulsified.
Time 15 minutes. Shelf life 7 days.

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Candied Walnuts

Ingredients:
1 lb. walnuts, rough chopped
1 cup sugar
½ cup water

Method:
Place walnuts on a small sheet pan and place in a 350 degree oven for 10 minutes or until nuts are lightly toasted. While walnuts are cooking, bring ¾ of the sugar and water to a boil. Once nuts are toasted place them in a stainless bowl and ladle 3 oz of sugar water over toss until coated. Repeat step until walnuts have been completely coated. Place on a sheet pan lined with parchment make sure there are not any large clumps. Dust walnuts with the rest of the sugar and let air dry.
Shelf life 7 days.

Entrees

Coriander Crusted Salmon

Ingredients:
1 pc salmon, ( 8-10oz portion)
1 cup coriander crust
½ cup roasted corn relish
2 oz chili lime vinaigrette
1 tsp chopped parsley
Salt and pepper as needed

Method:
Season salmon with kosher salt and pepper then crust top of filet with coriander. Place 1 oz of olive oil on flat top and place salmon crust side down for 3 minutes. Flip and cook salmon another 3 minutes. Place in a 400 degree oven for 4 minutes to finish. Mound corn relish in the center of a pasta bowl. Top with cooked salmon. Drizzle with chili lime vinaigrette and sprinkle with chopped parsley.
Plateware: Pasta bowl

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Coriander Crust

Ingredients:
½ cup whole coriander
1 cup white sesame seeds
1 cup black sesame seeds

Method:
Pulse coriander in blender until cracked. In a mixing bowl mix coriander and sesame seeds. Label, date place in plastic sixth pan. Shelf life: 1 week

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Lamb Shank Entree

Ingredients:
1 pc Braised lamb shank
3 oz cabernet reduction
½ cup cannellini beans
1 tbs herb soffrito
4 oz chicken stock
Whole parsley for garnish

Method:
Place lamb shank in pie pan and ladle chicken stock over it. Place in 500 degree oven and reheat for 8 minutes or until internal temp is 165 degree. In a sauté pan place olive oil and cook for 20 seconds, add cannellini beans and cook for 2 minutes. Ladle cabernet reduction over lamb shank. Pour cannellini beans over shank, Garnish with parsley sprig.
Plateware: Pasta bowl

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Lamb Shank Prep

Ingredients:
8 pc lamb shank
1 pc carrots, chopped
½ bunches celery, chopped
2 pc onions, chopped
1 gallons red wine
6 oz olive oil
½ lb thyme
½ lb rosemary
3 pc bay leaf

Method:
Season lamb shank generously with salt and pepper. In a hot braising pot add olive oil to carefully place shanks in hot oil. Cook each side for 6 minutes. Add carrots, onions, garlic and celery to tilt skillet and cook for 20 minutes or until caramelized. Add herbs and 1 gallons of red wine, reduce by half. Place braising pan in a 350 degree oven for 2 ½ hours or until fork tender. Once done remove shanks from liquid placing them in clean hotel pans. Strain braising liquid and ladle ¼ evenly over lamb shanks. Reduce the other ¾ by half. In another pot reduce 1 gallon of red wine by 3/4. Strain hot braising liquid into reduced with season with salt and pepper.

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Sides

Roasted Corn Relish

Ingredients:
3 cups sweet corn grilled
1 cups red bell peppers, small dice
1 cups green bell peppers, small dice
½ cup red onions, small dice
2 tbs cilantro, chopped
1 tbs olive oil
Salt and pepper as needed

Method:
Prep above ingredients as stated. In a clean stainless steel bowl mix all ingredients. Place in plastic sixth pan label, date, place in cooler.
Shelf Life: 3 days

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Drinks

Guava Nagila! Hava Tequila!

Herradurra Reposado Tequila
Orchid Guava Liqueur
House-made Sour Mix
Pureed Jalapenos
Sierra Mist
Cilantro

Muddle cilantro, ice and a splash of tequila in a mixing tin. Add the rest of the ingredients, more ice and shake. Pour into a cilantro-rimmed high-ball glass. Garnish with a lime. Serve.

Other

Ultimate Cherry-Cola Barbecue Sauce
Mike Cisternino, Executive Chef

1 bottle store-bought barbeque sauce
2-oz. cider vinegar
4-oz sun-dried cherries
8-oz cola

Boil the vinegar, and once boiling, add the cherries and steep for 1 minute. Then add the barbeque sauce and the cola, and simmer for 2 to 3 minutes. Blend in a blender of food processor and serve.

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