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*Note: This entry represents the beginning of what we hope will be
an extensive section on some of Chef Gulija's favorite recipes
specially designed to be easily executed in the average home kitchen.
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Click recipe.
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Grilled Asparagus with Lobster-Morel Ragout and White Truffle Oil
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| A perennial favorite at the Plaza Café, this grilled asparagus appetizer is truly an elegant and extravagant celebration of Spring. Sweet, young local asparagus spears, quickly grilled and served with bite-sized chunks of lobster and whole, roasted morels, accompanied by a rich, lobster sauce and a drizzle of white truffle oil. If you can't come in to order it - make it yourself using the recipe on the next panel. And enjoy! |
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Yield: 4 appetizer servings
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Ingredients:
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- pencil asparagus, peeled - 16-20 spears
- morels, cleaned and roasted - 4 ozs
- shallots, minced - 2 ozs
- butter - 1 tablespoon
- lobster meat, blanched - 8 ozs
- lobster sauce - 6 ozs
- white truffle oil - 2 ozs
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Procedure:
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Brush asparagus with olive oil and grill over low flame.
Sweat shallots with butter; add morels.
Add lobster sauce and then lobster.
Adjust seasoning with salt and pepper.
Position asparagus on plate; nappé ragoût over base of spears.
Drizzle tips with white truffle oil.
Garnish with dried roe and fried antennae curl. |
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| Enjoy your Grilled Asparagus with a crisp Burgundian style Chardonnay like Wölffer's 2004 Reserve, with wonderfully integrated lees and oak notes...and bright acidity. |
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Grilled Asparagus with Lobster-Morel Ragout and White Truffle Oil
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| Rich, refreshing and full of the flavor and color of the summer season, this unusual appetizer will delight the senses and wake up the palate. Chef Gulija recommends Macari Vineyards 2007 Sauvignon Blank as just the right accompaniment. |
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Goat Cheese Ravioli:
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Catapano Goat Cheese:
Creme Fraiche:
Chives, minced
Ravioli Dough (or wonton skins)
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8 oz
4 oz
1 T
.as needed
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1. Combine goat cheese, creme fraiche and minced chives
2. Portion on ravioli dough and cut into individual servings |
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Beet 'Carpaccio'
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Local 'Baby Beets':
Olive Oil, extra virgin:
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1-2 bunches
4 oz
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1. Wrap beets in foil and roast at 350 degrees until tender
2. Let cool, peel and slice thin, in the style of carpaccio |
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Beet Salad
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Local 'Baby Beets':
Micro Beet Shoots:
Olive Oil, extra virgin:
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1 bunch
1 cup
4 oz
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Beet Gastrique
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Local 'Baby Beets', peeled and diced
Red Wine Vinegar:
Honey, Macari Vineyards
Orange Juice, fresh squeezed
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1-2 bunches
4 oz
4 oz
4 oz
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1. Caramelize vinegar and honey
2. Add remaining ingredients and reduce by half |
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Presentation
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1. Arrange beet 'carpaccio' on one side of plate
2. Drizzle with olive oil
3. If using wonton skins, sautee lightly and arrange three on opposite side of plate
4. Drizzle ravioli with olive oil
5. Garnish center of plate with beet salad
6. Enjoy with MACARI VINEYARDS 2007 SAUVIGNON BLANC |
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DIRECTORY
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