| Ingredients for Gorgonzola Gratin |
3 cup Gorgonzola Cheese
1/4 cup chives, minced
2 cup Rice Wine Vinegar
1/2 cup Honey
1 tsp Salt
1 tsp Black Pepper
1/4 cup minced, cooked crispy Bacon
11/4 Brioche Crouton
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| Ingredients for Cashew Sauce |
11/2 cup Hoisin Sauce
1/2 cup Thai Chili Sauce
2 cup toasted Cashews
1/2 cup Rice Wine Vinegar
2 ea Shallots
1 tbsp grated Ginger Root
1/4 cup Sugar
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| Method for Tuna & Foie Gras Entrée |
• Everything is seasoned with salt and fresh
ground pepper.
• The tuna is seared in a hot pan to order (Medium
rare is best) the foie gras is also seared in a hot
pan…about one minute per side.
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| Method for Sautéed Mushrooms |
| • Under the tuna are sautéed forest mushrooms
(mixed chanterelles and blue foots) they are
sautéed with shallots and finished with white
wine, chicken glace and whole butter. |
| Method for Apple |
| • A baby apple is cored and pre roasted until tender
(for 8 to 10 minutes at 350 degrees.) The apple can
be either a baby Fuji or a baby gala apple (we use
both based upon availability) and the apple must
be cored prior to cooking. After the apple is baked,
it is filled with the gorgonzola gratin and finished
in a hot oven (450°) for 3 minutes. |
| Method for Gorgonzola Gratin |
| • Blend croutons and bacon in food processor. Add
cheese, mix well until starts to combine. Add
honey and rice wine vinegar until texture is even,
Remove and fold in chives. Makes approximately
8 to 10 servings. |
| Method for Cashew Sauce |
| • Combine sugar, chili sauce, ginger, vinegar in sauce
pot and heat until sugar is dissolved. Chill mixture.
Once chilled add to blender/processor. Add remaining
ingredients and blend until smooth sauce is
achieved. Chill. The cashew sauce is drizzled on
the plate in a straight line for presentation and
dipping. Makes approximately 8-10 servings. |
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