Truffled Veal Carpaccio with Mango & Enoki Mushroom

Ingredients:

4 – 2 oz. Veal Medallions
½ Mango peeled & sliced
2 Scallion (julienned)
½ Pepper (julienned)
1 Bag of Enoki Mushrooms
Truffle Oil (to taste)
4 Roasted Garlic Cloves
1 Chili Pepper (optional)

Instructions:

Place veal medallions between plastic wrap. Pound out thin. Smear roasted garlic. Add julienned vegetables, mango, a few drops of truffle oil, Salt & Pepper to taste. Roll veal tightly and place on a hot grill for 20 seconds, rolling until all sides are slightly grilled. Finish with drizzle of extra virgin olive oil, balsamic reduction, & parmigiano reggiano.

Gazpacho shot with Grilled Shrimp

Ingredients:

4 Roma Tomatoes (ripe & peeled)
1 English Cucumber
1 Carrot (medium size)
2 Celery Stalks
1 Pepper (cored & seeded)
¼ cup Cilantro
¼ cup Parsley
½ cup Ginger Ale
4 tbsp. Worcestershire sauce
¼ cup Fresh Oregano
4 peeled & deveined Shrimp

Instructions:

In a food processor, pulse the tomatoes, cucumber, carrot, celery, peppers until smooth or coarse (depending on your preference). For added texture, finely chop the parsley and cilantro, and stir in ginger ale and worcestershire sauce. Refrigerate for at least 2 hours. In a bowl, add chopped oregano and a drizzle of olive oil to the shrimp. Salt & pepper to taste. Grill on a pre-heated grill about 2-3 min. per side (depending on size of shrimp). Pour gazpacho into shot glasses and finish with grilled shrimp.

Grilled Branzino with Flaming Herbs

Ingredients:

1 bunch Scallions
4  1- 1½  lbs. Branzino (Spigola) scaled & cleaned
1 Lemon
Assortment of Fresh Herbs
½ cup Vodka

Instructions:

Slice lemon and stuff in belly & head of fish and add some herbs (all herbs work well with this fish). Salt & pepper to taste. Rub outside of fish with olive oil and place on grill on high heat about 8 min. per side. Arrange the remaining herbs on a platter. Place fish on top and pour vodka. Set on fire and char the herbs to add an aromatic perfume you won’t forget.

Seared Brussel Sprouts with Double Smoked Bacon & Chorizo

Ingredients:

2 lbs. Brussel Sprouts (trimmed & washed)
1 Red Onion (chopped)
100 grams Double Smoked Bacon
100 grams Chorizo


Instructions:

Sauté onions low & slow until caramelized. Add in bacon & chorizo. Cook for about 10 min. Bring salted water to a boil. Add brussel sprouts. Cook for 4 min. Remove and add to Onions, bacon, & chorizo. Cook for 4 min. Stir to coat the brussel sprouts. Serve hot.

Porcini dusted Manhattan Beef Tenderloin with Radicchio & Endive Salad

Ingredients:

8 manhattan beef tenderloin chops (6 – 8 oz.)
½ cup Porchini Mushrooms
1 head Radicchio
1 head Endive
1 Lemon
Extra Virgin Olive Oil
1 tbsp. Garlic
¼ cup Parsley
½ cup White Wine


Instructions:

Lightly rub olive oil on chops. In a food processor, pulse porchini mushrooms until powder consistency. Sprinkle on chops. Salt & pepper to taste. Grill 2 ½ min. per side. Let chops rest . Blend Parsley & garlic in food processor. Add white wine and salt & pepper to make a pesto.

Chop radicchio and endive. Arrange on platter. Add drizzle extra virgin olive oil and juice of lemon. Add chops on top of the salad and finish with parsley pesto.

Grilled Guemsey with Peach Chutney & Grilled Crustini

Ingredients:

900 grams of Guemsey
4 slices of crusty Bread
4 Peaches (peeled & cut in half)
¼ cup Red Wine Vinegar
½ cup Sugar
½ cup Water
2 tsp. Cardemon
1 Lemon


Instructions:

In a pot, add water, wine vinegar, & sugar. Bring to a boil and reduce by half or until a syrup consistency. Add juice of lemon and 2 peaches chopped. Simmer for another 10 min. Let cool. Add cardemon. Slice cheese steaks. Place on high heated grill about 2 min. per side. Add oil & salt & pepper to sliced bread and grill until crispy. For garnish, cut 2 peaches in half, add oil, and grill for about 6 min. Arrange on Platter.

Courtesy of Chef Anthony D'Ambrosio