Bohemian Wagyu, Yuzu, Ponzu, Pearl Onion Dashi Broth

4 SERVINGS

DASHI SAUCE INGREDIENTS

• 1/4 cup soy sauce

• 3 tablespoons sake

• 3 tablespoons mirin

• 1 (3-inch) kombu square

• 1/4 ounce katsuobushi or 1/2 cup bonito flakes

• 1/4 cup fresh yuzu or Meyer lemon juice

• 1 cup water

• 1 tbsp butter

• 1 tbsp agave

• 1 tsp corn starch
  

INGREDIENTS

• 3/4 pound crimini mushrooms

• 1 container of pearl onions

• 5 garlic cloves

• 5 sprigs thyme

• 2 tbsp butter

• 2 tbsp olive oil

• 1 1/2 pounds wagyu steak
  

PREPARATION

Step 1
Bring water to a boil. Add kombu (dried seaweed) and katsuobushi. Reduce to a simmer for ten minutes then remove both from the pan. Combine soy sauce, sake, mirin, agave, and yuzu juice to the kombu water. Bring to a boil and reduce to a simmer for ten minutes. Add butter and cornstarch slurry. Cover and let mixture stand until serving. Can be refrigerated if not used till the next day.

Step 2
Season the steak with sea salt and crushed black pepper. Heat cast iron or carbon steal pan over high heat. Add two tablespoons of olive oil and sear steak on both sides. Depending on thickness, about 4 minutes each side. Add two tablespoons butter, four garlic cloves, and sprigs of thyme to pan. Baste for about two minutes. Remove steak from pan and let sit for 15 to 20 minutes.

Step 3
While steak is resting add mushrooms and pearl onions to steak skillet with garlic, thyme, and olive oil. Sear for two minutes adding a couple tablespoons of dashi sauce.

PLATING

In bowl shaped plates, spoon in a bit of dashi sauce. Place a piece of celery with leaves in center. Add some onions and mushrooms and layer on top 3 slices of seared wagyu.

Chicken and Chanterelles with Champagne Soy Sauce

Looking for a healthy, but tasty dish? Chicken is low in fat and provides an excellent amount of protein coupled with a delicious mouth-watering sauce. Creates 4 servings.

INGREDIENTS

Chicken

• 4 chicken legs (with skin and bone)

• Salt and freshly ground pepper

• Tarragon, thyme, and rosemary

• 3 shallot, halved

• 4 whole garlic cloves

• 1 cup (2.5dl) rosé Champagne

• 1 tbsp olive oil

Stirfry

• 2 salsify peeled cut and sliced 1/2" (1cm)

• 1 1/2 cup chanterelles

• 2 garlic cloves sliced thin

• 4 shallots, quartered

• 2 tbsp white balsamic

• Cooking olive oil and grapeseed oil

Champagne Soy Sauce

• Juices from the pan (see method below)

• 1/2 cup (1.2dl) champagne

• 3 tbsp low sodium soy sauce

• 1 piece galangal ginger

• 1 dry mandarin peel

• 1 tbsp honey

• 2 tbsp heavy cream or sour cream

Garnish for Plating

• 1 pint (5dl) blackberries

• Arugula microgreens

• 2 scallions 1/4" (1/2cm) diagonal slices

PREPARATION

Chicken

1. Season chicken with a sprinkle of sea salt and ground black peppercorn.

2. Heat olive oil in a medium size cast-iron skillet over high heat. Nestle chicken in skillet, skin side down, and cook 2 minutes.

3. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, and skin becomes golden brown, about 5 minutes.

4. Place the chicken legs, skin side up, in a roasting pan on top of fresh thyme, rosemary, and tarragon sprigs. Add 5 garlic cloves, 3 shallots sliced in half, and season with garlic powder (optional).

5. Bathe with 3/4 of the Champagne over thighs. Roast 15 minutes, flip chicken, and add the remaining 1/4 of the Champagne.

6. Cook the chicken for 10 minutes, basting once. Internal temp should read 165°F (75°C).

7. Remove chicken from pan when done and rest covered for 10 minutes.

Champagne Soy Sauce

1. In a heavy saucepan place first 5 ingredients, reduce, and add the sour cream or heavy cream and a little butter.

2. Strain through a sieve and set aside till plating.

Stirfry

1. Wok or fry pan add oils on medium high stirfry shallots, salsify, chanterelles. Add seasoning.

2. Cook for a couple of minutes, then add sliced garlic and balsamic for couple of minutes until golden.

3. Remove from heat.

PLATING

1. Remove bone from thigh and leg.

2. Place the stirfry chanterelle in the center of the plate, and place chicken thigh on top.

3. Spoon on sauce around the bottom on the stirfry.

4. Add slices of scallion and blackberries.

5. Top the chicken with microgreens.

TIPS

When pressed for time one can skip browning the legs in the skillet and go straight to the roasting pan set up under the broiler for 3 minutes on either side to brown, adjust the temperature to 450° F (220° C).

Angelic Deviled Eggs

Easter tends to bring an onslaught of eggs, one of those hotly-debated foods that seem good for you one minute, bad for you the next. Why? Well, eggs are high in cholesterol, and while it is unhealthy to have too much cholesterol in your blood, the trick is: Eating eggs doesn’t necessarily increase blood cholesterol. With that good news in mind, we’ve updated a classic egg preparation with an eye toward making it healthier. Our Angelic Deviled Eggs showcase natural flavors, including smoky paprika and the salty goodness of fish roe. The eggs themselves are packed with protein and minerals, and we’ve also replaced fatty, processed mayonnaise with lower-fat, more natural alternatives that offer the same creamy goodness.

INGREDIENTS

• 6 jumbo organic eggs

• 1/2 tsp. Dijon mustard

• 1 tbsp. chopped chives

• 1 tsp. Worcestershire sauce

• 2 tbsp. Greek plain yogurt

• 1 tbsp. crème fraîche

• 1/2 tsp. chili oil

• 1 tsp. olive oil

• ground black pepper

• garlic powder

• 3 oz. salmon roe

• smoked paprika

PREPARATION

Hard-Boiled Eggs

The perfect hard-boiled egg is achieved by bringing eggs and cold water to a rapid boil, then covering them immediately, turning off the heat and letting sit for 11 to 14 minutes depending on the size of the eggs. Then, place the eggs in a cold-water bath and wait a few minutes before peeling them under cold water.

Halve the eggs, and mash the hard-boiled egg yolks, yogurt, crème fraîche, olive oil, chili oil, Worcestershire, mustard, black pepper and garlic powder to taste. Mix in 1 tablespoon chopped chives. Spoon the mixture into the egg whites; top with roe and paprika.

If you like this recipe but miss the unique tang of mayonnaise, try it with homemade mayo instead of the yogurt and crème fraîche.

BONUS: HOMEMADE MAYO

INGREDIENTS

• 1 large egg yolk*

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon white wine vinegar or champaigne

• 1/4 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder plus more to taste or Sel de Mer

• 1/2 cup extra virgil olive oil, divided

• 1/4 cup Avocado oil or grapeseed oil

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon garlic powder in medium bowl. Blend till bright yellow with a whisk or an emersion blender (my choice) until blended, about 30 seconds. Whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/4 cup olive oil and 1/4 cup avocado oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Re-imagining the Holiday Bird

You’ve torn through turkeys, churned out chickens and maybe even gone for a goose. But when it comes to serving up a bird for the holidays, it might be time to think bigger: ostrich. This year, we’re serving up five spice ostrich filet with pork braised apple and turnip with walnuts and trumpet mushrooms and a shallot and red wine ostrich jus. Ostrich is beef without the baggage. It has the texture and taste of filet mignon with 40% less fat. Like red meat, it is rich in protein and iron, yet lower in calories and cholesterol than even skinless chicken or turkey. As for the rest of the plate: both apples and red wine are excellent sources of antioxidants, walnuts provide Vitamin E and healthy omega-3 fats and mushrooms are rich in essential B vitamins. Find instructions for preparing the ostrich below.

INGREDIENTS

• 1 Tbsp olive oil

• 1 Tbsp five spice

• 1 tsp cumin

• 2 shallots, cut in half

• 2 clove garlic cloves, smashed

• 2 sprigs of savory herb or rosemary

• 4 6oz ostrich fillets

• sea salt and black pepper

• garlic powder

PREPARATION

1. Mix five spice, cumin, garlic powder and ground black peppercorn with a mortar and pestle. Generously massage this mixture into the ostrich; then drizzle olive oil over the seasoned filets and leave to marinate for 15 minutes.

2. Heat olive oil in a frying pan and fry the onion for three minutes (or until softened).

3. Add the ostrich to the pan and sear for one minute on each side. Next, turn the heat to medium-low, add the garlic and finish cooking the ostrich for two additional minutes on each side.

4. Finally, remove from the pan and let sit for 15 to 20 minutes before slicing.

5. Dress plate with accoutrement and jus as pictured. Serves four.

Pistachio and Chive Crusted Lamb Chops

If you’re celebrating the season with a dinner party, consider this protein-rich, pistachio crusted lamb with green peas of our Petit Pois à la Francais. Pistachios have been shown to decrease the levels of LDL “bad cholesterol” in the body — offering antioxidants, phytosterols, and unsaturated fatty acids to promote a healthy heart. Meanwhile lamb offers an explosion of B vitamins (B1, B2, B6, B12) along with other helpful body building blocks. And green peas are among the world’s healthiest foods, providing Vitamin K and manganese for healthy blood and bones, plus additional vitamins and minerals.

INGREDIENTS

Lamb

• 2 french-trimmed 8-bone racks of lamb (with caps, fat and sinews removed)

• salt and freshly ground black pepper

• 2 Tbsp extra-virgin olive oil

• ¾ cup shelled, finely chopped pistachios

• ¾ cup finely chopped chives

• 3 Tbsp Dijon mustard

Petit pois à la Francais

• 2 Tbsp extra virgin olive oil

• 16 pearl onions, peeled and halved

• 2 garlic cloves thinly sliced

• 2 cups shelled fresh peas

• ½ cup homemade chicken stock

• sea salt and freshly ground pepper

• 1 head bib lettuce, quartered

• 1 head frisée, separated

PREPARATION

Pistachio and Chive-crusted Lamb

1. Preheat oven to 450°F. Place a large, heavy frying pan over high heat. Sprinkle lamb with salt and pepper. Drizzle one tablespoon oil into hot pan and place one lamb rack in, meat side down. Sear for about two minutes per side or until golden brown. Transfer lamb to a heavy baking sheet, meat side up. Repeat process with the second lamb rack.

2. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium rare. Transfer the lamb to a platter to rest for ten minutes.

3. Sprinkle pistachios and chives evenly over a plate. Spread dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the pistachio and herbs, creating the crust. Carve the lamb into individual chops. Place chops on four serving plates, drizzle with the remaining oil and any accumulated juices from the pan. Serves four.

Petit pois à la Francais

Heat oil in a sauté pan. Add onions and cook 2 minutes; then add the garlic and continue cooking until translucent. Add peas and stock, and season with salt and pepper. Cover and cook several minutes, until peas are almost tender. Add lettuce and frisée and stir through. Cover for one minute to wilt. Adjust seasoning to taste before serving.

Yield: 1 serving

A Holiday Recipe Guests Will Love: Glazed Duck with Cherry Balsamic Sauce

Searching for a new dinner party favorite for fans of waterfowl? Try this honey glazed duck breast. Many foodies are intimidated by the idea of cooking duck meat at home, but it can be a delicious treat and surprisingly simple to cook. Duck meat is a very flavorful type of poultry, while also being a good source of protein, iron, zinc, vitamin B-6 and thiamine. Eaten without the skin, duck breasts are as lean as white meat chicken or turkey. They also contain more iron per serving than most other poultry, and even some cuts of beef. However, this deliciously thin and crispy layer of succulent honey glazed skin is worth the calories!

INGREDIENTS 

Duck

• 2 6-ounce duck breasts

• crushed coriander seed

• honey

Sauce

• 1 Tbsp orange blossom honey

• 1/4 cup balsamic vinegar

• 1/4 cup red wine

• 3/4 cup low-salt chicken broth

• 1 Tbsp grated fresh ginger (optional)

• 2 small shallots, finely chopped

• 1 Tbsp butter

• 10 sweet cherries, halved and pitted

Serve with

• Sea beans

• poached or roasted candied beets

• sliced roasted shallots

PREPARATION

1. Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. Using a sharp knife, score the skin in a 3/4-inch diamond pattern (but do not cut into flesh). Season with sea salt and crushed coriander seed

2. Place a carbon steel or cast-iron pan on burner cold. Place the duck in, skin side down. Turn burner to medium, and sizzle gently for about seven minutes, until skin is crisp and golden, reducing heat as necessary to keep from getting too dark. Remove excess duck fat in pan as it melts and reserve for use later in the preparation. Turn breasts over and cook two more minutes. Drizzle skin with honey and finish cooking breasts three minutes in a 400-degree oven. Duck internal temperature should be 120-125 degrees. Remove breasts and let rest ten minutes.

3. Add two tablespoons of drippings from the duck skillet. Add shallots and stir for 30 seconds on medium heat. De glaze pan with red wine. Add balsamic, cherries, and orange blossom honey. Increase heat to high and boil until sauce is reduced to a glaze, stirring often for about three minutes. Whisk in one tablespoon cold butter. Season to taste. Strain if desired.

4. Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries next to meat and reserve remaining sauce to pass at the table. Plate with accoutrements as above.

Lean Forward

Craving red meat? Treat yourself with this bourbon marinated Wagyu strip steak. When it comes to beef, this cut is a healthier choice because it has little marbling than most other steaks — making it a better balance of protein and fat with more Omega 3 and less Omega 6. This is the kind of ratio which purportedly lowers “bad” cholesterol (LDL) and increases “good” cholesterol (HDL) and leads to lower triglyceride levels in the blood —improving your overall heart health. Add the garlic shallot jam for an added burst of flavor that is nutritious and offers potent medicinal properties — many cultures depend on garlic to combat illnesses as pervasive as the common cold. Serves four.

INGREDIENTS

Marinade

• 3 tbsp bourbon

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tbsp drained capers

• 2 sprigs rosemary finely chopped

• 2 garlic cloves chopped

• freshly ground black pepper

Steak

• 2 sprigs rosemary

• 16 ounces boneless NY sirloin strip

Shallot Garlic Jam

• 3 large shallots, peeled, and chopped

• 3 garlic clove, peeled, and chopped

• 1 tbsp olive oil

• 1/4 cup heavy cream

• 1/2 teaspoon freshly ground pepper

• 1/4 cup dry sherry

• squeeze of 1/2 a lemon

PREPARATION

Marinade

1. Combine marinade ingredients and blend in an immersion blender.

2. Place steak in a shallow dish and rub marinade all over, coating it well.

3. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)

Steak

1. Preheat oven to 400 degrees and heat olive oil in a a cast iron skillet over medium high.

2. Grill steak for three minutes per side, then add rosemary and one tbsp butter and finish in oven for four minutes. For medium-rare, cook until a meat thermometer inserted in the center of the steak reads 130 ̊ F, then remove to a cutting board to rest for 10 to 15 minutes.

3. Slice thinly against the grain and serve.

Jam

1. Heat olive oil in a saucepan and heat onions and garlic on low for five minutes

2. Add sherry, raise heat to medium and add heavy cream. Cook for five minutes.

3. Remove from heat and puree with a blender.

PLATING

1. Smear the the garlic jam down the center of the plate.

2. Horizontally place 4 strips of asparagus in the center of the jam.

3. Diagonally lay two to three slices of steak on the asparagus, garnish with sea beans, (samphire) and purple radish microgreens. Serve gastrique tableside.