Game On

ERLING JENSEN

LOBSTER AND PLANTAIN TACOS

3 pounds Maine lobster
Aromatics (onions,carrots,celery,garlic,bay leaves,peppercorns)
Boil lobster and aromatics for seven minutes, shock in ice
Crack and shell lobster meat (set aside)

PLANTAIN TACO SHELL
Slice medium ripe plantains on mandolin and fry in taco shell mold at 350 degrees

WATERMELON-MANGO PICO DE GALLO
1 Cup small diced watermelon
1 Cup small diced mangos
I medium shallot brunoise
1 tsp. minced garlic
1 lime (juice and zest)
1 orange (zest only)
Salt and pepper to taste
Boston Bibb lettuce for garnish

BACON WRAPPED OKRA POPPERS
6 okra pods
3 ounces Beemster cheese
3 strips thick cut bacon cut in half
Cut okra in half and hollow out, place half an ounce of Beemster in okra pod, cut in half and wrap in bacon. Grill until melty and crispy.

AVOCADO PUREE
2 ripe avocados
1 lime (juice and zest)
Salt and pepper to taste
Puree all ingredients in a food processor (set aside)

GARNISH
Basil Oil
Micro Greens
Fresh orange slices

Mix all ingredients except bibb lettuce and let stand for thirty minutes in refrigerator to meld. Place inside Boston Bibb Lettuce leaves as a bowl.
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SALUD!
AT WHOLE FOODS POPLAR AVE

GAME DAY ROASTED PEPPER & BACON QUESO

1 poblano
1 jalapeno or serrano pepper
4 strips bacon, cut into lardons (thin strips)
½ small onion, minced
1 chipotle pepper in adobo sauce, minced
plus adobo sauce to taste
1 can 365 fire roasted diced tomatoes, drained well
12 ounces grated medium or sharp cheddar,
about 3 cups packed
2 tablespoons cornstarch
1 can 365 evaporated milk
salt and pepper to taste

Roast the peppers: on a gas stovetop, place the peppers directly on the burner and turn on medium-high heat. Turn the peppers with tongs, charring the peppers on all sides until blackened. Transfer to a bowl and cover with plastic wrap to steam. Alternatively, cut the peppers into large pieces, removing any seeds or ribs, skin side up on a sheet pan. Place under the broiler and cook until the skin is blackened. Transfer to a bowl and cover with plastic wrap to steam. Once cooled, remove the skin, seed the peppers and chop. Set aside.
In a medium fry pan, cook the bacon over medium heat until crisp. Remove the cooked bacon with a slotted spoon and drain on paper towels. Add the onion to the bacon fat and cook until softened and translucent. Add the roasted peppers, bacon, chipotle pepper, adobo sauce and tomatoes to the skillet, cooking just until heated through. Take off the heat and set aside.
In a double boiler or in a microwave-proof bowl, mix together the shredded cheese and cornstarch. Stir in the evaporated milk. Over a double boiler, whisk the cheese mixture until smooth. If heating in the microwave, heat on half power for 45 second intervals, stirring in between each batch, until smooth. Once melted, add in the tomato-pepper mixture, seasoning to taste with salt, pepper and additional adobo sauce if desired. Serve warm with chips.
In a food processor, combine basil, garlic, oil, parmesan and blend. Mix pesto with mayonnaise and season to taste. Cut the filet into 4 2-ounce slices. Season with salt and pepper and grill to desired temperature. Place a saute pan over medium-high heat. Once hot, add oil and onions, peppers and mushrooms. Saute 3 to 5 minutes, or until softened. Slice rolls in half and spread pesto mayo on both sides. Assemble sandwiches: filet, vegetables, and parmesan cheese. Bake for 3 to 5 minutes at 350° to melt the cheese and brown the rolls.
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ITTA BENA

ITTA BENA FILET BITES

8 ounce filet mignon
4 yeast rolls
1 baby portobello mushroom sliced
1/2 small red onion, sliced
1/2 red bell pepper sliced
1 tablespoon olive oil
1/2 cup parmesan shredded salt and pepper to taste

PESTO MAYO

1/4 cup parmesan, grated
1/2 mayonnaise
salt and pepper to taste

In a food processor, combine basil, garlic, oil, parmesan and blend. Mix pesto with mayonnaise and season to taste. Cut the filet into 4 2-ounce slices. Season with salt and pepper and grill to desired temperature. Place a saute pan over medium-high heat. Once hot, add oil and onions, peppers and mushrooms. Saute 3 to 5 minutes, or until softened. Slice rolls in half and spread pesto mayo on both sides. Assemble sandwiches: filet, vegetables, and parmesan cheese. Bake for 3 to 5 minutes at 350° to melt the cheese and brown the rolls.
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NAPA CAFÉ

STOUT BRAISED SHORT RIB SLIDERS

SHORT RIBS:
3 tablespoon olive oil
4 large beef short ribs
3 cloves garlic, chopped
1/2 onion, sliced
1/4 cup brown sugar
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons cumin
24 ounces Guinness beer
1 1/2 cups beef stock
1 teaspoon cornstarch

SLIDERS:
12 Brioche rolls, cut in half and toasted
6 ounces extra sharp cheddar cheese, sliced
Dill pickles

Preheat oven to 380 degrees. In a large dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides, including the ends, until browned, approximately 2 minutes per side. Remove the meat to a clean plate and set aside. Add the onion and garlic to the dutch oven and cook until the onions are translucent, approximately 3-4 minutes. Stir in the meat, spices, Guinness, and beef stock. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered on the stove for 20 minutes. Then cover the dutch oven and cook in the oven for 2 hours, until the short ribs are fork tender and falling off the bone. Remove the meat to a plate to cool.
Place the dutch oven with the cooking liquid back on the stove over high heat. Reduce the liquid by half. Rapidly whisk in cornstarch to ensure no clumps form. Continue reducing the sauce until it is thick. Using your hands or two forks, shred the short rib meat. Add the meat to the thickened sauce. Stir to combine. To assemble the sliders, place the bottom half of every toasted brioche roll on a clean baking sheet. Add approximately 2-3 tablespoons of short rib meat coated in the sauce to the bottom half of every bun. Top each slider with cheddar cheese. Melt the cheese under a broiler set to high (watch them closely!) for approximately 30 seconds. Add pickles and the top half of rolls.
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BLEU RESTAURANT & LOUNGE

BLEU BBQ NACHOS

1 bowl full of fresh corn tortilla chips fried
8 ounces BBQ pulled pork
8 ounces nacho cheese sauce
green onions, as needed
diced tomato, as needed
fresh chopped cilantro as needed
sliced jalapenos, as needed
sour cream, as needed

In a large bowl, place tortilla chips and top with the BBQ pork and nacho cheese sauce. Garnish with green onions, diced tomato, cilantro and then drizzle with sour cream. Serve and enjoy!
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LUCCHESI’S RAVIOLI & PASTA COMPANY

LUCCHESI’S ARTICHOKE SPINACH DIP

1 medium onion diced
½ stick butter
1 tablespoon fresh garlic, minced
1 large container Lucchesi’s Italian Spinach
3 cups artichoke hearts
8 ounces cream cheese
1 cup parmesan cheese salt and pepper to taste

Melt butter then add onion and garlic; saute until onion is soft and clear. Add spinach, artichoke hearts, and cream cheese. Stir until cream cheese is melted. Add salt and pepper to taste. Pour into a serving dish and top with parmesan cheese. Serve warm with your favorite chips.
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INTERIM RESTAURANT & BAR

INTERIM CHICKEN WINGS

To prepare chicken wings: toss wings in 1 cup brown sugar, ¼ cup cinnamon, ¼ cup salt , and cayenne to taste. Bake wings on 350 until done. If desired place wings in fryer to achieve crispy skin. Toss wings in thai chili sauce and garnish with green onion

GARLIC AIOLI
2 tablespoon mayo
juice from half lemon
1 clove minced garlic
salt to taste
Mix all ingredients together

GRILLED VEGETABLE
Choose your favorite vegetables. In small bowl mix 3 cloves minced garlic, kosher salt and cracked black pepper to taste, and fresh parsley. Lightly brush the vegetables with the oil and place on the grill. Pictured: corn, peppers, onions, broccolini, portobello mushroom.

CHIPS
Using a mandolin shave russett potatoes to desired thickness. Fry in 350 degree oil until golden brown. Drain on paper towels and season with salt or favorite herbs.