Grilled Snapper | Fennel, Apple, Chili, Labne
Fennel and Apple Salad
1 bulb fennel, thinly shaved
1 green apple, thinly sliced
2 fresno chilies, thinly sliced
2 tablespoons cilantro leaves
1/4 cup thai basil leaves
3 tablespoon mint leaves
3 tablespoons lime juice
In a medium sized bowl, combine all the ingredients. Season with the maldon salt. Set aside.
1 cup labne
1 garlic clove
1 tablespoon lime juice
In a small bowl, grate the garlic clove, using a microplane. Add in the labne and lime juice.
1 lb red snapper
Heat the grill over medium high heat. Brush the snapper with liberally on both sides. Season the snapper with salt. Lay the snapper on the grill, and cook without touching it for 6 minutes on each side.
Fennel and Apple Salad
Spoon down the Labne on each plate. Add 1 piece of the Grilled Snapper. Place the Fennel and Apple Salad on each piece of snapper.
Garnish with Fennel Fronds, Flowering Herbs, Olive Oil, and Maldon Salt.
Brown Butter Buttermilk Pancakes
2 cups flour
1 tablespoon sugar
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups buttermilk
2 eggs, separated
1 teaspoon vanilla extract
4 tablespoons brown butter
In a medium sized bowl, sift the flour, both sugars, baking powder, baking soda, and salt
In a separate bowl, combine the buttermilk, egg yolks ,vanilla, and brown butter.
In a small bowl, whisk the egg whites until stiff peaks form.
Make a well in the center of the dry ingredients. Add the buttermilk mixture. Whisk to combine. Fold in the beaten egg whites. Mix until well combined.
Heat a griddle to medium high heat. Brush some Canola Oil on the griddle. Add 1/4 cup spoonfuls of the Pancake Batter, cook for 2 minutes on each side. Repeat until all of the batter is used.
To Finish .
Blackberry Elderflower Mojito
Mint Simple Syrup
1/2 cup sugar
1/2 cup water
1 small bunch fresh mint
Combine all the ingredients in a small pot. Bring the syrup to a boil, then remove from the heat and let the mint infuse for 10 minutes. Strain the syrup, and discard the mint. Let cool completely.
8 fresh blackberries
1 tablespoon Mint Simple Syrup
1 1/2 tablespoons lime juice
1 tablespoon fresh mint leaves
0.75 ounce St. Germain Elderflower Liquor
2 ounces white rum
2 ounces ginger ale
1 small bunch mint
Place the blackberries, Mint Simple Syrup, lime juice, and mint in a shaker. Muddle to crush the blackberries. Add Elderflower Liquor, and rum. Shake to combine. Strain and pour the cocktail into a chilled cup. Pour over the ginger ale. Top with crushed ice, mint, and fresh blackberries.
New Orleans Style Beignets
1 1/2 cups water (110 F)
1/2 cup + 2 tablespoons sugar
2 tablespoons dry active yeast
1 1/2 cups whole milk
6 tablespoons unsalted butter, melted
2 tablespoons vanilla extract
1 tablespoon lemon zest
6 cups bread flour
1 1/2 teaspoons salt
In the bowl of a stand mixer fitted with the hook attachment combine the water and sugar. Add in the yeast. Let the yeast activate for 10 minutes. Add in the milk, butter, vanilla, and lemon zest.
In a medium bowl, whisk the flour and salt. 1 spoonful at a time, add the flour mixture to the stand mixer, mixing on medium speed. Mix the dough for 8 minutes. Transfer the dough to a greased bowl, and cover with plastic. Let the dough rest for 1 hour.
Generously dust a work surface with flour. Roll out the dough to 1/4 inch thick. Cover the dough with a damp towel and proof for 30 minutes.
Cut the beignets into medium sized squares.
Heat 3 inches of Canola Oil to 375 degrees. Add a few beignets to the oil. Cook for 30 seconds per side. Transfer the beignets to a wire rack and generously dust with Powdered Sugar.
KAI French Fries
4 kennebec or russet potatoes
1 tablespoon fresh rosemary, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parleys, finely chopped
maldon sea salt
Cut the potatoes into 1/8 inch matchsticks. Wash the potatoes until cold running water, until the water begins to run clear and all of the starch is washed out. Lay the potatoes out on a large baking sheet lined with paper towels and pat them until they are completely dry.
Heat 4 inches of canola oil to 330 degrees. Add the fries in a few batches to the oil and cook for 3 to 4 minutes, until the potatoes are just cooked through. Drain the fries on a baking sheet lined with paper towels. Let the par-cooked fries cool for 20 minutes or keep in the freezer until ready to use.
Increase the oil heat to 375 degrees. Add the par-cooked fries in a few batches and fry until golden brown and crispy, about 1 minutes.
Toss the fries with all the herbs and season with maldon salt to taste.
2.0 oz european butter
1.8 oz canola oil
18.7 whole milk
5.3 oz egg, beaten
1 teaspoon freshly grated nutmeg
1 vanilla bean, split, seeds removed
1 teaspoon lemon zest
1 teaspoon vanilla extract
0.75 oz dry active yeast
33.2 oz bread flour
6 oz sugar
0.20 ounces salt
1.65 oz diastatic malt powder
In a small saucepan, combine the butter, oil, milk, and egg. Gently warm to mixture over medium low heat, until it reaches 105 degrees.
Pour the milk mixture into a stand mixer fitted with the hook attachment.
Add in the nutmeg, vanilla bean, lemon zest, vanilla extract, and yeast.
Let the mixture sit for 10 minutes or until the yeast is active and bubbly.
In a bowl, whisk the flour, sugar, salt, and malt powder.
With the mixer running on medium speed, add 1 large spoonful of the flour mixture at a time, until all the flour is used. Turn the mixer to medium high speed and mix for 8 minutes, or until the dough is elastic and smooth. ;
Place the dough in a greased bowl, cover with plastic wrap and let rise for 1 1/2 to 2 hours, or until doubled in size.
Punch down the risen dough and place it out on a lightly floured surface.
Gently roll out the dough until it is 3/4 inch thick.
Using a doughnut cutter, cut out the doughnuts and place them on a baking sheet with greased parchment paper a few inches apart from each other.
Cover the doughnuts with greased plastic wrap and let rise until doubled in size, about 1 hour.
Heat 4 inches of Canola Oil to 365 degrees. Add 3 doughnuts at a time to the hot oil. Fry the doughnuts for 35 seconds on each side. Then, fry for an additional 15 seconds on each side.
Transfer the doughnuts to a baking sheet lined with a cooling rack.
Let the doughnuts cool for 15 minutes before glazing.
Basic Vanilla Glaze
2 cups powdered sugar
1 vanilla bean, split
3 to 4 tablespoons milk
Combine all the ingredients and whisk until very smooth.
Caramelized Peach French Toast
2 cups half-and-half
6 egg yolks
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 vanilla bean, seeded
1 tablespoon vanilla extract
Combine all the ingredients in a large bowl. Mix until well combined.
5 peaches, sliced into eights
5 tablespoons unsalted butter
1 1/2 cup brown sugar
3 tablespoons peach brandy
1/2 teaspoon ground cinnamon
In a medium saute pan, melt the butter. Add the sugar and cook until the sugar has dissolved. Add in the peach brandy and let the alcohol cook off for 2 minutes. Add in the peaches and cook for 15 minutes on low heat. Stir in the cinnamon. Remove the peaches from the heat and let cool for 5 minutes.
1 brioche loaf, sliced into 1 inch thick pieces
8 tablespoons unsalted butter
2 tablespoons canola oil
Heat 2 large cast iron skillet pans over medium high heat. Add 4 tablespoons of butter and 1 tablespoon of canola oil to each pan.
Soak the brioche in the Cream Custard for 30 seconds on each side. Add the soaked brioche slices to the pans and cook for 6 minutes on each side.
Spoon over the Caramelized Peaches on the French Toast. Dust with Powdered Sugar and serve with Maple Syrup.
Churro Ice Cream Sandwiches
Brown Butter Vanilla Ice Cream
1 cup unsalted butter
2 cups whole milk
1 cup + 1/2 cup heavy cream
2/3 cup + 2 tablespoons sugar
2 vanilla beans, split and seeds removed
1 teaspoon vanilla extract
1 tablespoon cornstarch
3/4 teaspoon maldon salt
Melt the butter in a medium skillet over medium high heat. Cook until the butter has browned, about 8 minutes. Remove the butter from the heat and let cool for 10 minutes.
In a medium pot, heat the milk, 1 cup of heavy cream, sugar, vanilla beans, and vanilla extract. Heat the mixture until the sugar is dissolved, about 5 minutes. Remove the vanilla beans.
In a medium sized bowl, whisk the cornstarch with the remaining 1/2 cup of heavy cream. Whisk until there are no longer lumps. Slowly add the hot milk mixture to the cornstarch. Pour this mixture back into the saucepan and cook until slightly thickened, about 2 minutes. Remove this mixture from the heat and strain.
In a blender, blend the milk mixture and the brown butter, until smooth. Whisk in the salt. Chill the brown butter ice cream base over ice for 2 hours. Then, refrigerate overnight.
Churn the ice base in an ice cream mixer. Keep in the freezer.
1 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter
1 teaspoon vanilla
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 cup + 2 tablespoons flour
Bring the water, salt, butter, vanilla, brown sugar, and cinnamon to a boil. Using a wooden spoon, vigorously stir in the flour. Cook the flour for 2 minutes. Remove the mixture from the heat and place in a stand mixer fitted with a paddle attachment.
Mix the mixture for 2 minutes to remove some of the heat. Turn the mixer to medium high speed and add the eggs 1 at a time, mix until each is incorporated well. Transfer the batter to a pipping bag fitted with a star tip.
Canola Oil For Frying
1 cup sugar
1 tablespoon ground cinnamon
Heat 3 inches of oil to 360 degrees. Line a baking sheet with parchment paper. Make 3 inch rounds of the churro batter onto the parchment paper. Repeat until all the batter is used. Freeze the churro discs for 30 minutes.
Fry the frozen churro discs for 2 minutes on each side.
Combine the sugar and cinnamon. Transfer the cooked churros to the cinnamon sugar mixture and toss to coat.
Brown Butter Ice Cream
On each half of the Churros, add 1 scoop of the Brown Butter Ice Cream. Top with the other half and serve.
1 tablespoon + 1 teaspoon yeast
1/2 cup water 110 F
1 teaspoon granulated sugar
1 large egg, room temperature
1 cup milk
1/2 cup unsalted butter, diced
2 1/2 teaspoon kosher salt
1/4 cup brown sugar
4 cups bread flour
maldon flake salt
In a stand mixer fitted with a dough hook, add the bread flour.
In a small saucepan, heat the milk, butter, kosher salt, and brown sugar. Warm until the butter is almost completely melted.
Proof the yeast, 1 teaspoon of sugar with the water. Add the yeast mixture, milk mixture and egg to the bowl with the flour. Mix on medium speed for 8-10 minutes. Remove dough from bowl and place on a lightly floured surface. Cover with a towel and let rest for 10 minutes. Gently knead the dough for about 15 seconds. Place dough in a bowl greased with butter. Cover and let rise about 1 hour.
Divide the dough into 14 even pieces. Shape until round. Place the rolls in a greased cast iron skillet, placing them 1 1/2 inches apart.
Using an immersion blender, blend the 2 eggs until the mixture is homogenous. Strain the egg wash.
Brush the rolls with the egg wash. Cover with greased plastic and let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 375 degrees. Brush the rolls with egg wash again. Sprinkle the rolls with maldon salt. Cover the skillet with a lid and bake for 18 minutes. Remove the lid and bake the rolls until golden brown on top, about 5 minutes.
Smoked Salmon Hash
1 lb yukon gold potatoes
2 tablespoons olive oil
2 garlic cloves, chopped
2 small shallots, thinly sliced
1 fresno chili, finely chopped
1 sprig thyme
2 cups spinach
3 tablespoons butter
1/2 lb smoked salmon, roughly chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons parsley, finely chopped
Bring a large pot of salted water to a boil. Add in the potatoes and cook for 15 to 20 minutes, just until they are slightly tender. Drain the potatoes and cut them into 1/8 inch cubes. Set aside to cool.
In a medium sized cast iron skillet, warm the olive oil over medium high heat. Add in the cooled potatoes and cook, turn constantly for 10 minutes. Add in the garlic, shallots, fresno chili, and thyme.
Cook this mixture for 10 minutes. Raise the heat to high and fry the potatoes until they are crispy on both sides, about 15 minutes. Lower the heat and add in the spinach and the butter. Cook until the spinach is just wilted. Add in the smoked salmon and cook for 5 minutes.
Add in the remaining ingredients and cook the hash for another 2 minutes.
4 teaspoons olive oil
Heat 4 egg pans over medium high heat. Add 1 teaspoon of olive oil to each. Crack the eggs and fry for 3 to 4 minutes, or until the egg white is just set. Season the eggs with maldon salt and pepper.
Divide the hash among 4 bowls. Add 1 fried egg on each. Garnish with pea tendrils.