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Restaurant
August Recipes Crawfish “Chez Bruno” - Crawfish sautéed with Armagnac and truffle Chef John Besh August
This is by far my favorite crawfish creation, inspired by a fabulous meal at Chez Bruno in Les Arcs, France. We refer to this dish at our restaurant as “the French Crawfish Boil.”
Serves 2
Ingredients: 2 Tablespoons olive oil 1 pound whole large crawfish, blanched in salted water 2 each shallots, minced 1 clove garlic, minced 1/3 Cup heavy whipping cream 1/4 Cup Armagnac cognac 1 Cup shellfish stock 1 sprig tarragon 1/2 teaspoon salt 1 pinch crushed red pepper flakes 2 Tablespoon minced fresh summer truffle
Procedure:
Begin with a heating the olive oil in a large skillet over high heat before adding the pound of crawfish.
Continue to cook the crawfish for 3 minutes over high heat while stirring often.
Reduce the heat to medium and add the shallot and garlic, cook for two minutes.
Remove the pan from the heat and deglaze with the Armagnac, place back over the moderate heat and cook for several minutes while the crawfish flame. Add the cream, stock, tarragon, salt, red pepper and truffle.
Simmer this mixture for five minutes and serve. Tomato Terrine Tomato Terrine Executive Chef John Besh
Ingredients .75 cup Cherokee purple tomatoes .5 gallon olive oil 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 11 sheets gelatin 1 quart tomato purée salt
Procedure Preheat the oven to 250 degrees Fahrenheit. Peel then filet all tomatoes. Save remaining tomato pieces for purée. Place the filets in a big roasting pan, spreading them out over the pan. Cover the tomatoes with olive oil then sprinkle salt, pepper flakes, and sugar onto the tomatoes and oil. Place in the oven for 1.5 to 2 hours until tomatoes are confited and begin to wrinkle a bit. (This method pulls the water out of the tomatoes.)
While the tomatoes are cooking, take the remaining tomato pieces and puree. Next, pass them through a chinois to get rid of all of the seeds. Bloom the gelatin in cool water to preserve the gelatin sheets. Season the tomato purée and heat slowly. Add the bloomed gelatin to the tomato purée and dissolve. Keep the purée at room temperature. Do not cool as to avoid setting the gelatin.
Once the tomatoes are confited, remove them from the oil and lightly wipe the tomatoes of excess oil and place on paper towels. Once the excess oil is removed, begin building the terrine. Line the terrine with plastic wrap, keeping the edges as smooth as possible. Ladle one ounce of tomato purée on the bottom of the terrine and place the filets with the grain of the tomato running the length of the mold. Take care not to have any gaps between each filet layer. Between each layer add 1 ounce of purée. Continue with this method until terrine is filled to the top. Fold plastic wrap over the top and allow the terrine to set for 24 hours in the refrigerator.
Note: Reserve tomato oil for later use. White Asparagus Agnolotti with Crawfish, Spring Peas, and Morel Mushrooms Executive Chef John Besh
Serves 8
Pasta Dough
Ingredients 16 ounces all-purpose flour 1 tablespoon kosher salt 5 each eggs 1 tablespoon extra virgin olive oil
Procedure Using a stand mixer fitted with a dough hook, add flour and salt to the mixing bowl. Mix on medium-low, adding eggs one at a time. When all of the eggs are incorporated, drizzle in the oil and change mixer speed to low. Dough should pull away from the sides of the bowl. Let dough knead for twenty minutes. Remove dough, wrap tightly in plastic, and refrigerate until ready for use.
Asparagus Farce
Ingredients 16 ounces white asparagus, peeled and cut into 1-inch pieces 4 ounces chèvre, softened 1 tablespoon fresh tarragon, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh chervil, chopped 2 tablespoons fresh chives, chopped kosher salt, to taste .5 cup fresh brioche crumbs
Procedure Bring a large pot of salted water to a rolling boil. Next, add as much asparagus as possible without losing the boil (you may have to do this in several batches depending on the size of the pot). When the asparagus is just tender remove from the water with a slotted spoon and plunge into ice water. As soon as asparagus is cold, lay it out on a tray with clean dry towels to drain. While asparagus is draining, place the softened chèvre in a mixing bowl and add the herbs using a rubber spatula. Season with kosher salt to taste. In a food processor fitted with a steel blade, puree the drained asparagus, using a spatula to scrape down the sides. With the machine running, add the brioche crumbs, one ounce at a time. Next, add chèvre, also one ounce at a time, letting the cheese blend in fully between additions. Season with additional salt if necessary and place farce in a piping bag fitted with a #5 tip. Reserve in refrigerator for agnolotti.
Agnolotti
Procedure Cut a lemon-sized chunk of dough off and, working with a pasta machine on a floured board or counter top, form the pasta into a 4-inch by 4-inch and pass through the largest setting of the machine ten or twelve times. Roll it out through smaller and smaller settings until it can get no thinner, then lay out lengthwise. Pipe an even, straight bead of the farce the length of the dough. Lift the bottom edge up over the farce and lay it down even with the top edge working from right to left with the side of your index finger to press out the air. Using both fingers and thumbs, pinch the farce at 1 inch intervals to create plump pouches of the farce. Slice with a crimping wheel and cut the dough lengthwise all the way down to one-half inch above the pouches of farce. Next, cut between each pouch to create the individual agnolotti. Continue this method until you have 60 agnolotti.
Crawfish Cream
Ingredients 2 each shallots, minced 2 tablespoons olive oil .5 cup English peas, shelled 1 cup morel mushrooms, cleaned and sliced 1 cup fish fumet 2 tablespoons butter 1 pound crawfish tails, cleaned 3 tablespoons fresh tarragon, chopped kosher salt, to taste
Procedure Bring a large pot of lightly salted water to a simmer. In a large sauteuse, sauté the shallot in olive oil with the English peas and morel mushrooms over low heat. When soft, add the fish fumet. Reduce by half and add the butter and the crawfish. At this moment, drop agnolotti into water. Simmer the crawfish for two minutes. By this time, the agnolotti should be done. With a slotted spoon remove the agnolotti and add to the crawfish cream. Add tarragon and stir once. Season with kosher salt, if necessary, and divide among eight large, hot pasta bowls. Serve immediately. Moroccan Spiced Duck with Sweet Corn Polenta and Cherries Tempura Executive Chef John Besh
Serves 8
Ingredients 8 each trimmed duck breasts Moroccan Spice (see below) 1 cup polenta 1 tablespoon truffle oil 4 tablespoons mascarpone 24 each pitted cherries, stem on 1-6 ounce bottle club soda 4-6 ounces all-purpose flour vegetable oil, for frying cherries 8 cups trimmed purple kale 16 ounces chicken stock 1-8ounce portion foie gras 8 tablespoons Sour Cherry Sauce (see below) salt
Procedure
For the duck breast
Pre-heat oven to 350 degrees Fahrenheit.
Trim excess skin on each of the 8 duck breast, leaving enough to cover the breast and season generously with Moroccan Spice and salt. Sear duck breasts heavily over high heat with skin side down.
Finish to medium rare in baking dish in preheated oven, approximately 7 minutes.
For the polenta
In a two-quart saucepot, bring 1 quart water to a boil. Quickly whisk in 1 cup polenta, reduce to low heat, and stir frequently for ten minutes. Remove from heat and stir in 1 tablespoon truffle oil and 4 tablespoons mascarpone. Salt to taste.
For the cherries
Mix 6 ounces club soda with a generous pinch of salt and enough all-purpose flour (approximately 4-6 ounces) to create a thick, but not pasty, batter with minimal stirring. Dip the pitted, stem-on cherries into the batter and deep fry in hot vegetable oil until golden brown. Drain on paper-towel lined plate.
For the kale
Heat a sauté pan over high heat until smoking. Coat bottom lightly with oil, toss in 8 cups kale and lightly salt. Add 16 ounces chicken stock, cover with pan lid, remove from heat, and set aside for two minutes before serving.
For the foie gras
Preheat the oven to 350 degrees Fahrenheit.
Score the 8-ounce portion of foie gras across its surface in a diamond pattern and salt lightly. Heat a sauté pan over high heat until very hot and add foie gras, scored side down. Cook until medium brown.
Finish to medium rare in baking dish in preheated oven, approximately 7 minutes.
Moroccan Spice
Ingredients 10 ounces black pepper 2 ounces star anise 1 ounces cardamom 2/3 oz cinnamon 2 oz sugar
Procedure Grind all spices in coffee grinder and pass through a tamis.
Sour Cherry Sauce
Ingredients 1 pint dried sour cherries .5 each medium onion, chopped .5 cup rice wine vinegar .25 cup sugar 1 quart chicken stock 1 quart veal stock salt, to taste ground black pepper, to taste
Procedure Over medium heat, sauté onion and cherries until soft. Add sugar and rice wine vinegar and cook down to a syrup. Add both stocks and reduce until mixture coats the back of a spoon, yielding approximately 1 pint of sauce. Season with salt and pepper.
Assembly On each of 8 plates, place equal portions of the kale in the center. Place 1 heaping tablespoon of polenta to one side of the kale. Working clockwise from the polenta around the kale, place 3 of the cherries, then the foie gras, and, finally, one duck breast on each plate. Drizzle 1 tablespoon of the sauce around the edge of the plate. Trio of Crèmes Brûlées of Tiny Fruit Executive Chef John Besh
Serves 4
Ingredients 1 pint cream 5 each egg yolks .5 cup granulated sugar 4 each lady apples 1 each vanilla bean 4 each passion fruit 4 each tamarillos 1 teaspoon minced ginger granulated sugar, to top
Procedure Bring the cream to a boil over medium-high heat. Add egg yolks and sugar into a mixing bowl. Pour the cream into the mixing bowl, whisking the eggs and sugar constantly to temper the mixture. Mix well and pass through a fine mesh strainer. Reserve this custard at room temperature for later use.
Preheat oven to 300 degrees F. Slice off the very top of the lady apples and core them using a small scoop, leaving the bottom intact. Mix one-third of the custard with the pulp of one vanilla bean and pour into the apples. Bake in pre-heated oven until set, approximately 10 minutes.
Slice off the very top of the passion fruit. Remove and reserve the pulp and mix with one-third of the custard. Pass the mix through a strainer and pour into the passion fruit. Bake in pre-heated oven (300 degrees F) until set, approximately 8 minutes.
Slice off the very top of the tamarillos. Remove and reserve the pulp. Mix with minced ginger and blend with the remaining third of the custard. Pour the mixture into the tamarillo and bake in pre-heated oven (300 degrees F) until set, approximately 10 minutes.
When set, remove all of the small fruit from the oven and allow to cool. To serve, cover the top of the fruit-filled custards with granulated sugar and melt until slightly brown with a torch or under the broiler. Serve one of each on a single plate.
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