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Park Grill Recipes
All recipes created by Bernard Laskowski, Executive Chef, Park Grill Food Services
Local Farm Raised Striped Bass with butternut squash, brussels sprout leaves and balsamic brown butter
Serves 4
Ingredients
| 4-6 oz. | filets skin on bass |
| 1 | medium butternut squash (peeled, seeded and sliced into ¼ inch slices) |
| 4 | brussels sprouts stemmed and leaves removed and blanched |
| 1 oz. | thyme leaves |
| 3 oz. | balsamic vinegar |
| 4 oz. | butter |
| Salt and black pepper |
| Olive oil |
Method
Heat sauté pan with butter until melted. Add squash, season and cook for 6 minutes until soft. Add brussels sprout leaves and cook for 2 more minutes. Divide evenly between 4 plates. Heat skillet and add oil. When smoking add seasoned fish filets skin side down, turn down heat and let cook for 5 minutes. Remove fish and place on plates, drain pan, add butter and cook for 2 minutes until golden brown. Add vinegar, ½ thyme leaves and pour over fish. Garnish with fresh thyme and serve.
Corn Lobster Soup
Serving size 6 oz.
Garnish
| 1 Tbs | Sauté Corn |
| ¼ oz. | Lobster medallions |
| 1 tsp. | Chili oil |
Lobster Soup
| 7 ea. | Onions (rough chop) |
| 1.5 cs | Corn (off the cob) |
| 1 lb | Butter |
| 5 gal | Lobster stock |
| 14 ea. | Idaho potatoes (skinned and diced) |
| 4 qt. | Heavy cream |
| 1 pinch | Saffron |
Sweat the onions in the butter. Add the corn and sweat for 7 minutes (no color) add potatoes, and lobster stock. Simmer until the corn is soft. Add the heavy cream and saffron. Blend with the boat motor until smooth. Strain through a large hole china cap. Adjust seasoning with salt and pepper.
Bowl garnish: Sauté corn in butter over high heat until it is lightly caramelized. Cut lobster into medallions.
Chili Oil
| 3 Tbs. | Cayenne pepper |
| 2 Tbs. | Chili flakes |
| 2 c. | Olive oil |
| A.N. | Salt and pepper |
Warm all ingredients in a saucepan until the oil starts to simmer. Let steep for one hour. Strain through a coffee filter.
Green Gazpacho Soup
Serving size 8 oz.
Garnish
| 1.5pc | shrimp (21/25) |
| ½ oz. | cucumbers diced |
Gazpacho Soup
| 20 # | Green tomatoes |
| 5 # | Tomatillos |
| 10 ea. | Seedless cucumbers, seeded and peeled |
| 6 ea. | Green peppers, seeded and diced |
| 6 ea. | Jalapeno peppers, seeded and cut in half (leave seeds in two) |
| 3 Tbs. | Chopped garlic |
| 2 Bu. | Cilantro, chopped |
| 1 Bu. | Parsley |
| 1 Bu. | Scallions |
| 1 ea. | Spanish onions, diced |
| 2 cup | Lime juice |
| 1 cup | Lemon juice |
| 1 Qt. | Water |
Peel the skins from the tomatillos. Blanch the tomatillos and green tomatoes in salt water until soft. Peel the skins from the green tomatoes. Add all ingredients together and buzz with a stick blender.
Garnish: Cucumbers diced 1/8 an inch. Shrimp cut in half and poached in seasoned water (chili flakes and salt).
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