Chef Pete’s Aegean Pasta Salad

Serves 1

 

 

You Will Need

 

For Salad

1 Cup                              Chilled Cappelini

3                                     16-20 per pound count shrimp

1 Tablespoon                             Toasted Pine Nuts

1 Tablespoon                             Pancetta, shopped fine

½ Cup                            Cilantro, chopped coarse

1                                                                                           Serrano Pepper, chopped fine

1-1/2 Tablespoons            Feta Cheese

1 Tablespoon                             Pesto Sauce

1 Tablespoon                             Sun Dried Tomatoes, chopped

 

For Dressing

½                                   Lime Juiced

1-1/2 Teaspoon                Olive Oil

1-1/2 Teaspoon                Balsamic Vinegar

 

For Garnish

1 Teaspoon                      Feta Cheese

1 sprig                                      Cilantro

2 ea                                Crostini

1 ea                                lime wedge

1 ea                                lemon wedge

             

 

Preparation

 

1.       Mix salad ingredients together with chilled Cappelini.  Shrimp should be cut into no more than three  pieces.  Cilantro should be rough cut, not fine.  Pancetta needs to be finely chopped.

 

2.       Mix dressing ingredients and toss with salad.  Don’t add too much dressing – this dish should not have any oil running onto the plate.

 

3.       After mixing, the Cappelini is piled to gain maximum height in center of pasta bowl.

 

4.       Place Crostini on inside rim at 12 o’clock position. 

 

5.       Place ½ wedge of lime and lemon together at 6 o’clock position.

 

6.       Top Cappelini with teaspoon of feta cheese and 1 sprig of cilantro.

 

 

 

Chef Pete’s Beef Wellington

Ingredients Needed;

ü      Beef  Tenderloin (cleaned, no silver, skin and remove chain and head)

ü      Onions and Mushrooms (optional)

ü      Roasted Garlic Pepper & kosher Salt

ü      Puff Pastry (1 sheet per steak)

ü      Mire Poix (for beef sauce)

ü      Beef Base or Demi Mix

ü      Corn Starch

ü      Egg Wash

 

Preparation

§             Clean tenderloin and cut into 6 to 8 oz. streaks

§             Season well and sear off meat, using small amount of oil.  DO NOT OVERCOOK (about 3 minutes on each side)

§             May caramelize onions and mushroom (optional)

§             Lay sheet of Puff Pastry on clean cutting board.

§             Add steak and mushroom and onion mixture (if desired) to pastry.

§             Wrap and close using egg wash.

§             Refrigerate for about 20 minutes.

§             Preheat oven to 375 F.

§             Place wrapped beef pastry on sheet pan and bake for about 5 minutes.

§             When pastry roses, reduce heat to 325 F.

§             Bake until golden brown.

 

Sauce

• Using chain, add mire poix (celery, carrots, and onions), add to saucepan with a little oil.
• Sauté until golden brown, then add water and increase heat to high.
• When sauce boils, turn down and let reduce to half.
• Skim scum
• Strain, add beef base, demi mix and garlic.  When sauce boils, thicken with corn starch.
• Season with salt and white pepper.
• Enjoy

Chef Pete’s Bistecca Sandwich

Serves 1

 

 

You Will Need

 

1                                                        Hoagie Roll

1 Tablespoon     Garlic butter

1 Ounce            Olive Oil

1/3 Cup             Beef Tenderloin Tips

1-1/2 teaspoon Red & yellow bell peppers, chopped

1 teaspoon        Chopped Garlic

2 Tablespoons   Brandy

3 slices              Fresh Mozzarella Cheese Slices

1 small bunch    Parsley for garnish 

 

 

 

Preparation

 

1.  Split hoagie all the way through lengthwise, spread with garlic butter inside and toast for approximately 45 to 60 seconds or until golden brown.

 

2.  In hot sauté pan, add olive oil and beef, sauté for 1–2 minutes or until beef is at medium rare stage.

 

3.  Add chopped bell peppers, garlic, and brandy and continue sautéing until peppers are soft or approximately 2-3 more minutes.

 

4.  Place meat mixture on bottom half of roll, place cheese slices on top of meat, and place in toaster oven for 10-20 seconds or until cheese has melted.

 

5.  Cover with top of roll, cut sandwich diagonally.

 

6.  Garnish with chopped parsley.              

 

Chef Pete’s Lobster Bisque

5 Gallons

 

 

15#	Lobster Bodies
6 each	Yellow onions diced
10 each	Carrots peeled and diced
2 bunches	Celery washed and diced
4 bunches	Leeks washed and diced
1/2 bottle	Brandy
1 Qt.	White Wine
3 gallons	Fish stock
10 each	Bay leaves
20 each	White Peppercorns
2 bunches	Thyme
10 each	Whole tomatoes
4 cups	Rice (uncle Bens Converted

 

 

Method:

1. In a large Stock pot, sauté lobster bodies then add mire-poix
2. Deglaze with brandy and white wine, then add sachet, fish stock and Rice simmer for one hour
3. Remove about 1/4 of the shells and blend remaining stock first with a burr mixer then with a blender.
4. Pass though a chinoise lined with a cheese cloth.           

 

Chef Pete’s Mexiterranean Salmon

4 - 4oz.	Salmon filets (Fresh salmon should smell like watermelon)
4 each	Dried Chipotle Peppers
8 oz.	Chicken Stock (low sodium)
1 each	Yellow onion
1 Tbsp.	Garlic
4 each	Chopped Roma Tomatoes (skinned and de- seeded)
1/4 each	Red onion (Sliced thin)
6 each	Calamata olives (Sliced long ways)
1 Tbsp	Feta Cheese (crumbled)
2 Tbsp.	Olive Oil
2 Tbs.	Balsamic Vinegar
12 oz.	Mixed Greens

Method:

1. Boil the chipotle peppers, yellow onion and garlic for 2 min then simmer for 15 min adding chicken stock and water if not covered completely.
2. Using a blender Pure until smooth
3. Sere Salmon filets on hot skillet using very little olive oil. Turn over quickly and sere skin side for about 30 seconds. Remove and place in casserole dish and pour chipotle sauce over the salmon filets. Bake @ 350 f. for 10 min.
4. In a salad bowl add vinegar and whisk in olive oil slowly until combined.
5. Toss in mixed greens, Roma tomatoes, red onions and calamata olives
6. Place salad in center of plate, top with cooked salmon and sprinkle with feta cheese

Chef Pete’s Spicy Beef Couscous

Serves 1

 

Ingredients

 

½ Cup                             Beef tenderloin slices

¼ Cup                             Funghi mix (recipe follows)

1 Tablespoon                      Harissa Pasta*

¼ Cup                             Brandy (optional)

½ Cup                             Herbed Couscous (recipe follows)

¼ Cup                             Sautéed vegetables for garnish

¼ Cup                             Yogurt mixed with minced garlic clove

1 sprig                           Parsley for garnish

 

Preparation

1.       In a hot sauté pan, add small amount of oil and then add beef slices, Funghi mix, Harissa paste, and brandy jus.  Sauté for 2 minutes, turning regularly. 

2.       Place herbed couscous in center of large plate and place in hot oven for 1 minute to warm.

3.       Remove heated couscous plate and pour sautéed beef mix over couscous.

4.       Place hot sautéed vegetables around inner edge of the plate.

5.       Top dish with 2 tablespoons of garlic yogurt (yogurt served cold). 

6.       Garnish outer rim of plate with chopped parsley.

 

 

          * Available at gourmet food stores or from gourmet websites.

 

 

Funghi Mix

1 Cup                              Standard button mushrooms

1 Cup                    Shitake Mushrooms

1 Cup                    Oyster Mushrooms

1 Cup                    Crimini Mushrooms

1 Cup                    White wine

¼ Cup                   Olive oil

2 Tablespoons        Chopped Garlic

1 Tablespoon                   Fresh Chopped basil

2 Teaspoons           salt

 

Preparation

1.       Slice mushrooms thinly.

2.       Heat all ingredients except mushrooms in a large sauté pan.

3.       Add mushrooms last and sauté until reduced and tender.

4.       Cool at room temperature for 1 hour.