Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 – 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayash

Source: http://www.recipe.fi/sauce-pan/medallions-of-veal-with-sauces-i-nantua-sauce-recipe/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

immediately remove from the heat. taste for salt and pepper. to serve, make a ring of carrots on a platter and mound the sauced scallops in the center. michael roberts – prodigy guest chefs cookbook.

Source: http://www.mangerati.com/scallops-with-ginger-and-mint

Sauteed Yellowfin Tuna Salad
Eric Ripert
Le Bernardin
New York NY

In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock salt, pepper, and thyme, then seared; when sliced, the red center is revealed, surrounded by the seared edges. Infused truffle oil and balsamic vinegar add a final touch to the plates.

Serves 4

Vinaigrette
1 black truffle, chopped
7 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon truffle juice
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste

Tuna
One 12-ounce tuna loin, about 1 inch thick
Ground rock salt and freshly ground pepper to taste
1 tablespoon chopped, fresh thyme
2 tablespoons extra-virgin olive oil

Salad
4 cups assorted greens
1 cup chopped mixed herbs (chervil, mint, basil, dill, tarragon, and parsley)

2 tablespoons balsamic vinaigrette

To prepare the vinaigrette: Place the chopped truffle in the oil and warm over medium heat for 3 to 4 minutes. Set aside and let the truffle infuse the oil. Strain, reserving the chopped truffle and the infused oil separately. When the oil is again room temperature, proceed with the recipe.

In a small bowl, whisk together the vinegar, truffle juice, and mustard. Whisk in 1/2 cup of the infused truffle oil, a little at a time, until emulsified. Season to taste with salt and pepper.

To prepare the tuna: Season the tuna on both sides with thyme, rock salt, and pepper. Spoon the olive oil over the tuna.

Preheat a large grill pan, saute pan, or skillet over high heat. Sear the tuna for 1 minute; turn and sear for 45 seconds. Remove from heat.

To prepare the salad: Toss the greens with the chopped mixed herbs and reserved chopped truffle. Add the vinaigrette and toss to coat.

To serve: Cut the tuna into thin slices; it will be very rare in the center. Mound dressed greens in the center of each salad place. Arrange slices of tuna on one side of the salad mixture. Drizzle the remaining infused truffle oil and balsamic vinegar around the tuna.

La Symphonie Neptune
Daniel Bonnot
Consultant
New Orleans/France/Brazil

Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round mushrooms whose caps have been carved with gracefully curving lines. And puff pastry fleurons are decorative rounds of puff pastry, usually cut with a scalloped cookie cutter, browned and puffed in the oven. They add a stylish bit of crunch to the plate.

Serves 4

1 pound salmon fillet, diced
4 egg whites
1-1/2 cups heavy (whipping) cream
Pinch of coriander
Salt and freshly ground white pepper to taste
1/2 ounce chopped truffles (optional)
4 Dover sole fillets
6 shallots, chopped
1/2 cup julienned herbs
1 cup dry white wine
1 cup fish stock
1 pound large shrimp, peeled and lightly poached

1/2 pound unsalted butter
1 ounce Louisiana choupiquet caviar

16 scallops, lightly sauteed in olive oil
1/2 pound crayfish, boiled in court bouillon 2 to 3 minutes (court bouillon recipe below)
8 mushrooms, tourneed for garnish, lightly poached in lemon water
8 puff pastry fleurons, baked golden brown

Because you are working with seafood and eggs, which are very perishable, have all equipment chilled before beginning.

Put the diced salmon into a food processor and process; the mixture with ball up. Add 4 egg whites and blend for 1 minute. Add the heavy cream slowly while the machine is running. When the cream is incorporated, transfer the mousse to a chilled bowl. Fold in the coriander, salt, pepper, and truffles (optional). Pack the mousse into a pastry bag. Chill if not using immediately.

Preheat the oven to 350 F. Lay the sole fillets out and fold the ends into the middle of each fillet. Lift and mold each into a circle, about 1-1/2 inch in diameter. Place in a buttered poaching pan. Using a pastry bag, pipe mousse into the center of the circles. Put 2 tablespoons of the shallots, the herbs, and half of the wine and the fish stock into the pan. Add the shrimp to the pan. Cover the pan with parchment paper and poach in the oven for 20 minutes.

Pour the poaching liquid and reserved wine and fish stock into a small saucepan and boil until reduced by one third. Add the cream and simmer for 15 minutes to reduce. Whisk in the soft butter, a little at a time, until completely mixed. Season with salt and pepper; gently stir in the caviar.

To serve: Place a circle of sole and mousse in the center of each warmed serving plate. Arrange shrimp, scallops, crayfish, and mushrooms artistically around the fish. Spoon butter sauce over the seafood. Garnish each plate with a golden brown puffed pastry fleuron.

Court bouillon (short boiling)
For cooking the crayfish (one pound)
Chop:
Garlic
Celery
Onion
Carrot
Thyme
Bay Leaf
Parsley
Whole Black Peppercorns
2 cups dry white wine
1/2 gallon water

Combine the ingredients in a pot, adjusting the amounts to personal taste. Boil the ingredients together for 20 minutes to blend, then add the live crawfish to the liquid and cook for 3 minutes.

Oven-roasted Pork and Rabbit
Arista e Coniglio Arrosto al Forno
Francesco Ricchi
Etrusco
Washington D.C.

Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone.

Serves 8

2-1/2 pounds boneless pork loin
Leaves from 4 fresh rosemary sprigs
4 garlic cloves, thinly sliced
Salt and freshly ground black pepper to taste
1/2 cup (1 stick) unsalted butter
1 rabbit (about 3 pounds)
1/4 cup olive oil
2 cups dry red wine

Preheat the oven to 400 F. Trim the pork loin of excess fat, slice it almost in half lengthwise, and set aside. Mince the rosemary and garlic together and sprinkle with salt and pepper. With a sharp knife, make 5 evenly spaced 1-1/2- to 2-inch-deep incisions all around the pork loin. Place 1/2 teaspoon of the garlic-rosemary mixture in each pocket, then add 1/2 teaspoon of butter to each pocket. Sprinkle the inside of the loin with salt, pepper, and half of the rosemary mixture and dot with 2-1/2 tablespoons of the butter. Roll up the loin with the rosemary mixture on the inside, then tie the roast closed with kitchen twine at 1-inch intervals.

Trim the rabbit of any excess fat and place the carcass on its back. Pull each leg away from the body, then use a sharp knife to cut through the meat and the joint to separate the leg from the loin. Locate the breastbone and use a heavy knife to split and remove it. Run your finger down the rabbit´s ribcage to locate the backbone. Use the tip of the knife to scrape each rib bone away from the meat along one side, stopping when you reach the thin skin at the base of the backbone. Repeat with the other side of the rabbit and remove the breastbone.

Season the inside of the rabbit with salt, pepper, and some of the remaining rosemary mixture. Top with 1-1/2 tablespoons of butter and fold the rabbit´s skin like a package. Tie the rabbit using the same method as the pork loin. Make 2 incisions in each of the reserved legs at 1-inch intervals and stuff each one with the remaining herb mixture and 1 teaspoon of butter.

Place the pork and rabbit in a large roasting pan. Drizzle the meats with the olive oil and roast in the preheated oven for 40 to 50 minutes, turning the meat regularly to ensure even browning. At this point the pork should register 155 F on an instant-read meat thermometer.

Remove the pan from the oven and place it on the stove over medium-high heat. Add the wine to the pan, stirring to dislodge the browned bits from the bottom of the pan. Continue to turn the roasts occasionally while cooking the wine to reduce it by two-thirds to a syrupy consistency. Transfer the meat to a serving platter, slice, and serve with the roasting juices and wine reduction.

Note: The meats may be prepared for roasting up to 1 day ahead and refrigerated, tightly covered. Let the meats sit at room temperature for 30 minutes before roasting.

Chris Schlesinger
East Coast Grill & Raw Bar
Cambridge MA
http://www.eastcoastgrill.net

‚“I´m basically a pyromaniac who has managed to channel my habit into a socially constructive activity,‚” Chris Schlesinger proclaims. This master of live flame cooking, teacher, and writer claims he´s a ‚“non-marinator‚” — he uses dry rubs, spice mixtures that include chili powder, salt, pepper, brown sugar, and cumin, for much of his cooking. His love for flame-kissed foods has led him to the top of his profession, and the honor of being named – ‚“Best Chef, Northeast,‚” by the James Beard Foundation in 1996.

Schlesinger considers barbecue a unique piece of Americana and a powerful force for bringing people together. ‚“Eating is about having a good time,‚” he says. ‚“It should never be the centerpiece of a dinner; it´s the background for warmth, sharing, and fun.‚” His own style of barbecue, which Schlesinger describes as ‚“earthy simplicity, a rough style, with the emphasis on the clarity and dimension of the taste.‚”

Growing up in Virginia, Chris Schlesinger became an avid devotee of barbecue in his youth, learning to be what he describes as a ‚“pitmaster.‚” It wasn´t long before he was participating in barbecue competitions from San Francisco to Boston, talking to restaurant owners and cooks, and sampling other entries. Schlesinger has run an impressive group of restaurants, all specializing in cooking with wood. Today the East Coast Grill and Raw Bar is his only restaurant.

Schlesinger entered the food service industry at the age of eighteen, fascinated by the intense energy and teamwork at the heart of any restaurant kitchen. He left college to become a dishwasher and soon graduated to line cook. He then decided to pursue a formal culinary education at the Culinary Institute of America.

Along with John Willoughby, Schlesinger wrote The Thrill of the Grill (Morrow), which was published in 1990. The two have since collaborated on other cookbooks: Salsa, Sambals, Chutneys, and Chow-Chows (Morrow 1993), Big Flavors of the Hot Sun (Morrow 1994), Lettuce in Your Kitchen (Morrow 1996), License to Grill (Morrow 1997), How to Cook Meat (Morrow 2001), Quick Pickles (Chronicle 2001), and Let the Flames Begin (Norton 2002). The duo also has a column in the New York Times. In addition, they have done pieces for Saveur, GQ, and Food & Wine.

And then there´s Hell Night. Stretched four years ago into a triple-header. Three nights of insanely hot dishes sent out from the kitchen ‚Äî ‚“Satan is my sous chef!‚” ‚Äî to demented patrons waiting for their fire fix. Schlesinger says it began on a dare, and has spread like, well, wildfire. ‚“We won´t stop until you do. Good luck,‚” he signs his Hell Night missive.

K.C. Strip Steak a la Petra
Alvarado Catering
Kansas City MO

This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the side.

Serves 8

1 fresh pineapple, peeled and cored
5 to 8 ancho chilies, stemmed, seeded, and grilled or broiled until softened
2 cups water
1/2 bunch chopped green onions, green part only
1/4 to 1/3 cup chopped cilantro
1-1/2 tablespoons cayenne pepper, or to taste
Eight 8-ounce strip steaks

Using a food processor, puree the pineapple. Pour the puree into a shallow, flat, non-aluminum container and set aside. Place the water in the container of a blender. Add the grilled ancho chilies, a few at a time, and process until smooth. Strain the chili puree through a fine-meshed sieve, then combine with the pineapple. Add the green onion, cilantro, and cayenne. Reserve about 2 cups of the pineapple mixture for use as a sauce. Place the strip steaks in the remaining pineapple mixture, making sure the meat is well coated on both sides. Cover and refrigerate 4 to 6 hours.

Cook the steaks on an outdoor grill over direct heat, approximately 8 to 9 minutes, or to desired degree of doneness. Turn once, about halfway through the cooking. While the meat is cooking, simmer the reserved marinade. To accompany the steaks, grill sweet potato slices seasoned with salt, pepper, and cayenne. Serve the warmed sauce on the side.

Beef Kew with Asparagus
Frank Wong
Trey Yuen
Mandeville LA

Serves 2

Sauce
1/2 teaspoon salt
Pinch of freshly ground white pepper
Pinch of sugar
1 teaspoon dark soy sauce
1/2 cup chicken stock
1 teaspoon sesame oil
1 teaspoon oyster sauce
2 tablespoons cornstarch

10 to 12 fresh asparagus spears
4 cups water

One 16-ounce rib-eye steak
1 teaspoon salt
Dash of freshly ground pepper
1 egg white
1 teaspoon cornstarch

1/2 cup sherry
1 tablespoon vegetable oil
4 sliced fresh shiitake mushrooms
Salt and freshly ground pepper to taste

1/2 teaspoon soy sauce
2 tablespoons vegetable oil

Two 1-1/4-inch-thick slices fresh ginger
2 tablespoons chopped green onions, white part only
1 tablespoon chopped garlic

To make the sauce: Combine all sauce ingredients in a small non-aluminum bowl. Set aside.

Heat 4 cups water to the boiling point in a wok. Cook the asparagus for 1 minute. Drain and place in a bowl of cold water to stop the cooking. Drain and set aside.

Remove the fat from the steak. Cut the steak into 1-1/4-inch pieces. Combine 1 teaspoon salt, pepper, egg white, and cornstarch. Toss the steak with the mixture and let marinate for 15 to 20 minutes.

Heat a wok over high heat. Add 1/4 cup sherry. Reheat the asparagus in the sherry for 30 seconds. Season the asparagus with 1/2 teaspoon salt and pepper. Remove the asparagus from the wok and spread on a plate.

In a clean wok over high heat, add 1 tablespoon oil. Saute the mushrooms for 2 to 3 minutes. Add 1/4 cup sherry, salt, pepper, and soy sauce. Cook for 10 to 15 seconds. Remove the mushrooms.

Heat 1 tablespoon of oil in the wok. Add the steak pieces and cook quickly, stirring and tossing. With a slotted spoon, remove the meat when it is browned, about 3 to 4 minutes. Add the ginger, onions, and garlic to the wok. Stir-fry for 1 to 2 minutes. Return the meat to the wok. Add the reserved mushrooms and the sauce. Stir to combine ingredients. Serve the beef mixture over the asparagus.

Sole and Mashed Potatoes à la Ciboulette
Bernard Loiseau
La C√¥te d´Or
Saulieu, France

Fish and mashed potatoes are transformed by Chef Bernard Loiseau. Lemony vinaigrette enlivens tiny scoops of mashed potato beside golden whole sole which in turn are basted with chive vinaigrette. Goose fat adds a luxe touch to the fish; the simple finish is a sprinkle of fleur de sel and a few grindings of pepper.

Serves 4

1/2 cup olive oil
Juice of 2 lemons
Salt and freshly ground pepper to taste
1 cup mashed potatoes
1 shallot, minced

4 whole sole fish, about 1 pound each, cleaned
2 tablespoons goose fat
Salt and freshly ground pepper to taste
Flour for dusting
1/2 bunch chives, minced
Fleur de sel
Black pepper

Make a vinaigrette of the olive oil, lemon juice, salt, and pepper by blending them together well. Warm the mashed potatoes and combine with the shallots and one third of the vinaigrette. Set aside; keep warm.

Clean the fish and scale the white side. In two large non-stick skillets, melt the goose fat. Season the fish with salt and pepper and dust lightly with flour. Cook the fish in the hot fat for three minutes per side, until the light side is golden and the fish flakes easily. Remove them from the pan, keeping each in one piece, and remove the skin from the dark side.

To serve: Place a sole on each plate. Add the chives to the reserved vinaigrette and spoon vinaigrette beside the fish on each plate. Place three small scoops of mashed potatoes beside each fish. Baste the fish with more vinaigrette and sprinkle them with crystals of fleur de sel. Grind a little fresh pepper over each sole.

Stan frankenthaler, is a chef at caffe gianni, in downtown boston. This dish is equally good hot or at room temperature. Set the oven at 425 degrees. In a large bowl, toss the butternut squash with the olive oil and salt and pepper. …