Celebrated Cuisine – Episode 3

Thanks to everyone who tuned in and rocked another awesome episode of FoodiesLive! We had great questions, comments and foodie chatter in the chat room. Thanks again! All recipes from the show are below.

Ahi Tuna au Poivre with Buerre Rouge

Yield: 4, 6oz. servings

1/2 cup Red wine vinegar
2/3 cup Zinfandel or other dry red wine
2 large Shallots, minced
4 oz Unsalted butter, cut into 10 pieces
1 oz Heavy cream
1 T Peppercorns, whole
3 T Black, white and red whole peppercorns, coarsely cracked or crushed
24 oz Ahi Tuna steaks, sashimi grade
Kosher salt, to taste

1. Combine the vinegar, wine, shallots, and peppercorns in a heavy small saucepan. Boil over medium heat until mixture is reduced to ½ cup.
2. Strain the reduced liquid into a bowl, pressing hard on the solids to extract as much liquid as possible. Discard solids in strainer and return liquid to saucepan.
3. Bring liquid to a simmer over medium-low heat. Whisk in 1 piece of butter at a time, incorporating each bit thoroughly before adding the next. Do not boil. When all butter has been added, add the cream and heat through. Taste the sauce and season with salt and pepper. Remove from heat, cover and keep warm.
4. Place crushed peppercorns on a sheet tray lined with parchment. Rub each tuna steak liberally with olive oil, then press both sides of the tuna into the peppercorns so pepper adheres to tuna.
5. Heat a large sauté pan over high heat. Place tuna on pan and sear first side about 3 minutes, then carefully turn and sear second side 2-3 minutes or until Ahi is medium rare. Remove immediately from heat.
6. Plate the tuna, drizzling with the beurre rouge.

Roasted Brussels Sprouts

Yield: 8 servings

24 oz or 32 each Brussels sprouts, fresh, trimmed, sliced in half
1/2 cup Extra virgin olive oil
6 ea Garlic cloves, whole, peeled
1/2 T Kosher salt

1. Place garlic and olive oil in small sauce pan and bring to a simmer. Cook until garlic is lightly golden. Remove from heat and strain olive oil. Reserve garlic for another use.
2. Toss Brussels sprouts with garlic oil and season liberally with kosher salt. Place in a baking dish or parchment lined sheet tray. Roast in a 425 degree oven until tender and caramelized, about 12-15 minutes.
3. Remove from heat and serve immediately.

Baby Greens with Vanilla Almond Crusted Goat Cheese, Pears and White Balsamic Vinaigrette

Yields: 6 servings

6-8 oz Baby greens
4 oz Goat cheese, very cold, in six slices
2 ea Pears, Anjou or Bosc, peeled, cored and thinly sliced
1 large Heirloom Tomatoes, medium dice
1/2 cup Laura’s Gourmet Granola, Vanilla Almond Crunch
Freshly cracked black pepper
2 oz White balsamic vinegar
1 T Dijon mustard
1 small Shallot, minced
4 oz or as needed Extra virgin olive oil
tt Kosher salt
tt Fresh ground pepper

1. In bowl, combine vinegar, Dijon, and garlic. Whisk. Slowly add oil until an emulsion forms. Season with salt and pepper. Set aside.
2. Remove goat cheese from refrigerator. Place granola on a piece of parchment. Roll goat cheese in granola and return to refrigerator.
3. In bowl, toss baby greens lightly with dressing. Plate on cold salad plates and garnish with goat cheese, heirloom tomatoes and fanned pears. Drizzle with dressing and serve immediately.

Lime Mousse Parfaits with Fresh Summer Fruit

Yield: 20 pieces

1/2 cup Cream cheese
2 ea Limes, zest and juice
1/4 cup Sugar
4 oz Heavy cream
2 large Kiwi
1/2 pint Raspberries, halved
1/2 pint Blueberries
1/2 pint Strawberries
2 oz Dark chocolate, briefly chilled

1. In medium bowl, beat cream cheese, lime juice, zest and sugar until smooth.
2. Whip cream in a separate cold bowl until it holds medium stiff peaks.
3. Fold whipped cream into cream cheese mixture.
4. Using martini or wine glasses, portion a little mousse into each glass, then layer some of the fruit (mixed or just one type).
5. Continue to layer the mousse and berries, finishing with mousse, then garnish with a berry and shaved chocolate.

Note: Glasses may be filled and refrigerated a day in advance. Garnish up to one hour before serving.