Rib Eye with Dijon Parmesan Crust
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
Mustard Parmesan Coating:
20 cloves garlic, peeled
1/2 cup olive oil
3 tablespoons fresh, roughly chopped thyme
3 tablespoons Dijon mustard
3 thick rib-eye steaks (about 2 to 2 1/2-inches)
Grey salt and fresh ground black pepper
Olive oil, for drizzling
2 cups fresh, finely grated parmesan cheese
Directions:
In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
Preheat oven to 450 degrees F. Preheat a grill to high.
Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Pairs Well With:
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| Cabernet Sauvignon |
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Dill Crusted Salmon
With a Fresh Tomato Buerre Blanc
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 2
Ingredients:
2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter
Directions:
1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes.
2. Heat the oil in a sauté pan and sear the salmon.
3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes.
4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through.
5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.
Pairs Well With:
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| Pinot Noir |
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Tri-Color Honey Slaw
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes enough to bring to a pot luck!
Ingredients:
1 head red cabbage cored and shredded
1 head white cabbage cored and shredded
2 large carrots peeled and grated
Vinaigrette:
1 cup cider vinegar
1 cup vegetable oil
1 cup honey
3 tablespoons mustard seeds
salt and pepper to taste
Directions:
In a large bowl combine the ingredients for the vinaigrette with a whisk. Add cabbages and carrots. Cover and refrigerate for 2-3 hours or until the cabbage is wilted but still crunchy. Do not mix a day ahead because the colors will bleed.
Pairs Well With:
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| Sauvignon Blanc |
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Six Onion Soup
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 Tablespoons butter, oil or Bacon fat
½ LB White or Yellow Onions thinly sliced
½ LB Red Onions thinly sliced
6 each shallot peeled and thinly sliced
6 cloves garlic minced
6 each scallions thinly sliced
1-½ quarts chicken or beef broth
1 bay leaf
1 sprig thyme
Salt & Pepper
Sherry to taste
Chopped chives for garnish
4 slices toasted French bread
4 slices Gruyere or Swiss cheese
Directions:
1. In a heavy bottomed soup pan heat the butter until it begins to sizzle. Add the onions, garlic and shallot. Cook slowly until the develop color without burning.
2. Add the stock the bay leaf and the thyme let simmer for 30 minutes to develop the flavor.
3. Add the sherry a Tablespoon at a time until the flavor of the onions comes out.
4. Divide the soup between 4 oven safe bowls, top with a slice of the toasted French bread, a slice of the cheese and either bake in a 400-degree oven or broil to melt the cheese.
5. BE CAREFUL VERY, VERY HOT!
Pairs Well With:
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| SauvignonBlanc | Cabernet |
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Chili and Brown Sugar Crusted Pork Tenderloin with a Seared Apple Sauce
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 Pork Tenderloins with all of the silver skin carefully removed
½ cup brown sugar
2 teaspoons kosher salt
2 tablespoons New Mexico Chili Powder
4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
½ cup small diced Spanish onion
2 tablespoons butter
¼ cup white wine
¼ cup brown sugar
¼ cup pecans toasted and coarsely crushed
Directions:
1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour.
2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
4. Stir the apples gently, try not to mash them and continue to brown.
5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM!
Pairs Well With:
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| Pinot Noir |
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Chilled Cucumber Soup
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
4 seedless cucumbers peeled seeded and diced (reserve 1 cup for garnish)
1 ½ cups plain unflavored yoghurt
¼ cup crème fraiche or sour cream
¼ cup chopped dill (reserve a few pinches for garnish)
Salt and Pepper to taste
Lemon juice
Directions:
Puree the cucumbers, yoghurt and crème fraiche until smooth.
Season with salt, pepper and lemon juice.
Fold in the chopped dill.
Ladle into bowls top with reserved cucumbers a dollop of crème fraiche and chopped dill.
Pairs Well With:
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| Rosé |
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