DELMONICO STEAK WITH BORDELAISE SAUCE
SERVES 2
INGREDIENTS:
• 1 20-ounce ribeye,
• 2 inches thick (bone in)
• Salt to taste
• Freshly cracked black pepper to taste
• 3 cloves garlic
• 3 sprigs fresh rosemary
• 1 tablespoon salted butter, room temperature
• 1 teaspoon canola or peanut oil
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 small shallot, roughly chopped
• ½ teaspoon herbes de Provence
• 1 cup chicken stock
• ½ cup dry red wine
• 1 tablespoon beef demi-glace
• 2 tablespoons unsalted butter, cut into 4 cubes
DIRECTIONS FOR THE STEAK:
❖ Season the steak generously with salt and pepper and leave uncovered at room temperature for 1 hour.
❖ Preheat the oven to 400°F.
❖ Crush 2 garlic cloves and roughly chop the remaining clove.
❖ Strip the leaves from 1 sprig rosemary, mince the leaves, and blend about 1 tablespoon of the minced leaves with the salted butter until combined.
❖ Shape the rosemary butter into a cube or disk, wrap, and refrigerate.
❖ Place the canola oil in a large sauté pan or cast-iron skillet over medium heat. Sear the steak for 4 minutes on each side.
❖ Add 1 sprig rosemary, thyme, and the crushed garlic to the pan with the steak and roast in the preheated oven for 5 minutes.
❖ Remove the pan from the oven and baste the steak. Return to the oven and cook to desired doneness. (See The Demonico Way below.) Discard the herbs and garlic.
❖ Transfer the steak to a cutting board. Slice the salted butter in half and top each Steak with a portion of it.
❖ Allow to rest for 10 minutes.
❖ Meanwhile, in a small saucepan combine the shallot, chopped garlic, herbes de Provence, stock, wine, and demi-glace.
❖ Simmer, stirring frequently, until the liquid is reduced by half, 7 to 10 minutes.
❖ Strain into a smaller pot through a fine mesh sieve.
❖ Bring the liquid to a simmer and reduce until it coats the back of a spoon.
❖ Remove from the heat.
❖ Add the cubes of unsalted butter one at a time, Stirring to incorporate between additions.
❖ Transfer to a small bowl or gravy boat and garnish with the remaining rosemary sprig.
❖ When ready to serve, slice the steak against the grain and serve the sauce on the side.
THE DELMONICO WAY:
Do it like the pros and use a digital thermometer inserted in the thickest part of the steak to gauge whether your meat is cooked to your liking. Don’t cook meat over 150°F, as it can get tough or dry, and always let it rest before slicing.
RARE 130°F
MEDIUM RARE 135°F
MEDIUM 145°F
MEDIUM WELL 150°F
WHITE TRUFFLE & MUSHROOM RISOTTO
INGREDIENTS:
• 3 ½ cups vegetable stock
• ¼ cup plus
• 2 tablespoons truffle oil
• 1 large yellow onion, finely chopped
• 1 pound button mushrooms, finely chopped
• 1 ¼ cups Arborio rice
• 1 cup white wine
• 2 cloves garlic, crushed
• ¼ cup chopped fresh flat-leaf parsley
• White truffle for shaving
• Freshly grated Parmesan cheese for serving
DIRECTIONS FOR THE RISOTTO:
❖ Place the vegetable stock in a medium saucepan and heat just to a simmer. Keep warm over low heat.
❖ Place a large saucepan over medium-high heat and add 3 tablespoons of the truffle oil.
❖ Add the onions and sauté until it is just starting to soften, 2 to 3 minutes. Add the mushrooms and cook for 2 additional minutes.
❖ Add the rice and stir to combine with the onions and mushrooms.
❖ Add the wine and let simmer for 1 minute. Turn the heat to medium-low.
❖ Add about 1/2 cup of the simmering stock and cook, stirring constantly, until the liquid is absorbed, about 20 minutes.
❖ Continue to add the broth in small amounts, Stirring constantly and waiting until the previous addition is absorbed before you add the next.
❖ It will take progressively longer for the stock to be absorbed.
❖ Remove from the heat and stir in the remaining 3 tablespoons truffle oil.
❖ Distribute among soup bowls and garnish with the parsley.
❖ Shave the truffles over the dishes at the table and serve grated cheese on the side.
BLOODY MARY
SERVES 1
INGREDIENTS:
● Ice Cubes
● 3 oz of Vodka
● 6 oz of Tomato Juice
● 2 dashes of Angostura bitters
● Juice of ½ lemon
● 2 grilled shrimps
● 1 cooked lobster claw
● 1 thick slice of crisp bacon
● 1 rib celery
● 1 teaspoon of black caviar
DIRECTIONS FOR THE BLOODY MARY:
❖ Combine ice, vodka, tomato juice, bitters, and lemon juice in a shaker.
❖ Shake and then strain into a chilled highball glass filled with ice.
❖ Skewer the shrimp and the lobster claw on a wooden skewer.
❖ Garnish with bacon, celery, and caviar.
FLAMING BAKED ALASKA CUPCAKES
INGREDIENTS:
1 1⁄2 cups unbleached all-purpose flour
3⁄4 teaspoon baking powder
1 pinch salt
1 stick (8 tablespoons) unsalted
butter, room temperature
3⁄4 cup sugar
2 large eggs
1 1⁄2 teaspoons vanilla extract 2⁄3 cup whole milk
Filling & Meringue
1 pint vanilla ice cream
1 teaspoon almond extract 5 egg whites
1⁄4 teaspoon cream of tartar 1 teaspoon vanilla extract 1⁄2 cup sugar
About 2 cups brandy
Filling & Meringue:
1 pint vanilla ice cream
1 teaspoon almond extract 5 egg whites
1⁄4 teaspoon cream of tartar 1 teaspoon vanilla extract 1⁄2 cup sugar
About 2 cups brandy
Directions:
Preheat the oven to 350°F. Line a cupcake pan with baking cup liners. Sift the flour, baking powder, and salt into a medium bowl. In a large mixing bowl, cream the butter and sugar until fluffy and light in color. Add the eggs one at a time, beating to incorporate between additions. Beat in the vanilla extract. Add about one third of the flour mixture, then about one half of the milk. Add about half of the remaining flour mixture, then add the remaining milk, and, finally, add the remaining flour mixture. Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake in the preheated oven until a toothpick insert emerges dry, 15 to 20 minutes. Cool on a wire rack.
Remove the ice cream from the freezer and place the carton on a microwave-safe plate. Microwave at 15-second intervals, checking in between each interval, until very soft. Transfer the ice cream to a mixing bowl (reserve container).
Add the almond extract and mix with a wooden spoon until incorporated. Return the ice cream mixture to the container and refreeze.
Peel away the cupcake liners and discard. Using a paring knife, cut a small circular hole in the top center of each cup- cake. Using a melon baller or small cookie scoop, fill each hole with ice cream. Place the filled cupcakes in the freezer.
Place the egg whites in a large mixing bowl. Beat until foamy, about 1 minute. Add the cream of tartar and vanilla and beat until soft peaks form, another 1 to 2 minutes. Gradually beat in the sugar until the meringue is stiff and glossy, another 3 to 4 minutes. Transfer half the meringue to a pastry bag fitted with a large star tip.
Remove the cupcakes from the freezer. Set each cup- cake on a heatproof plate. Pipe meringue from the bot- tom to the top to cover the cupcakes completely. Toast them with a kitchen torch until the meringue is evenly browned. (Alternatively, brown the meringue under the broiler, not too close to the heat source, 1 to 2 minutes.) Flambé with the brandy (see The Delmonico Way below). Enjoy immediately.
The Delmonico Way: Baked Alaska was a signature dessert at the restaurant, and the tableside flambé a hotly anticipated moment of dining theater. To flambé the cupcakes, place about 2 tablespoons of the brandy in a metal 13-ounce saucière (similar to a gravy boat) and carefully light it with a long match or lighter. Carefully ladle the remaining brandy into the saucière. Pour the flaming alcohol over the cupcakes evenly, then allow the flames to subside before eating. This OlDelmonico technique has been adopted by Ralph Lauren’s Polo Bar and is sure to dazzle your guests. Of course, when working with a live flame you must always be very, very cautious.
High-alcohol liquors such as Bacardi 151 or Everclear are too flammable and dangerous. Professional chefs steer clear of them, and so should you.
