Tag: Saute Dish

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Stuffed Petrale Sole “Marguery”

Description: Dungeness crab, shrimp
brandy shrimp cream sauce
Date: 10.26.18
Allergens: Shellfish, dairy, garlic, onion
Plating: Sam’s platter
 Price:  $                                        29.00
Portion Plate Component
3 Small sole filets, trimmed, 1.5 oz. each
3 oz. Sole margurey filling
1 oz. Canola oil
2 oz. Brandy cream sauce
1 oz. Bay shrimp

Spread the filling over the skin side of the filet, and roll as shown. Secure with a toothpick.

Heat the oil in a saute pan, and add three pieces of stuffed sole. Brown on all sides, then transfer to the overn. Cook unitl cooked through, about five minutes. Discard the cooking oil from the pan, and add the sauce. Add the shrimp and parsley and heat through.

Remove the fish from the pan to a warm plate. Spoon the sauce over the fish, and plate with starch and vegetables as ordered.

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Steak au Poivre

Description: Dry-aged prime New York steak, pepper crusted, sauteed, brandy cream sauce and fries
Date: 10.11.18
Allergens: Onions, dairy, gluten
Plating: Sam’s entrée plate
 Price:  $                                        49.00
Portion Plate Component
14 oz. Dry aged prime New York strip
2 oz. Au poivre sauce
8 oz. French fries

Crust the steak as illustrated. Saute to proper temperature, and remove to rest.

Discard the spent oil from the pan, and add the au poivre sauce. Bring to a boil, then pour onto the plate. Place the steak over the sauce. Add the fries.

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Pan-fried Sweetbreads

Description: with celery heart remoulade and celery leaves, garlic potato puree
Date: 9.26.18
Allergens: Onion, chili, dairy
Plating: Sam’s oval
 Price:  $                                        30.00
Portion Plate Component
6 oz. Poached sweetbreads
1.5 oz. Celery heart remoulade
pinch Celery leaves

Heat a saute pan over high heat, and add 1/8″ canola oil. Completely coat the surfaces of the sweetbread slices with seasoned flour. When the oil shimmers, add the sweetbreads, cut side down, and cook until golden brown. Turn over, and cook the second side until lightly browned.

Spoon the garlic potato puree onto the plate as shown, and arrange the sweetbreads as shown. Spoon the sauce over the sweetbreads, and garnish with the celery leaves. Serve with chosen side.

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Hangtown Fry

Description: Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters.
Date: 9.13.18
Allergens: Dairy
Plating: Oval entrée platter
 Price:  $                                     18.00
Portion Plate Component
1/2 oz. Whole butter
3 each Extra large eggs, beaten
1 oz. Cream
1 oz. Sliced green onions, white part 1/8″
1.5 oz. Chopped bacon
1 oz. Grated gruyere cheese
3 each Breaded, fried oysters
1/2 oz. Sliced green onions, green part for garnish

Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.

Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.

Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.

Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.

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Baked Deviled Crab

Description: Dungeness crab meat sauteed with garlic, onion, and peppers. Enriched with a well-seasoned cream sauce. Served with grilled sourdough bread.
Date: 9.12.18
Allergens: Garlic, onion, capsicum, dairy, shellfish
Plating: Green oven dish, entrée platter
 Price:  $                                           24.00
Portion Plate Component
8 oz. Devilled crab
4 each Sourdough batard slices, oiled and seasoned

Bake at 500 F. for ten minutes. Grill bread and place on the side.

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Rainbow Trout Almandine

Description: Idaho trout lightly floured, then pan-fried. Almonds browned in butter with lemon juice.
Date: 9.12.18
Allergens: Gluten, garlic, onion, dairy
Plating: Entrée oval
 Price:  $                                        24.00
Portion Plate Component
1 each 10 oz. trout, head off
.5 oz. Seasoned flour
1.5 oz. Whole butter
2 oz. Sliced almonds
1/2 each Lemon

Dredge the trout in the flour, completely coating both sides. Pan fry in canola oil until golden brown on both sides. Remove to a warm plate. Drain oil from the pan, then add the almonds and butter. Cook, tossing, until the almonds are lightly browned. Season with a good pinch of salt and pepper, then squeeze the lemon juice in. Spoon over the fish.

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Coquille Saint Jacques

Description: Day boat scallops, seared and simmered in t rich mushroom brandy sauce. Baked with duchess potatoes.
Date: 9.12.18
Allergens: Gluten, onion, shellfish, dairy
Plating: Scallop shells on oval plate
 Price:  $                                        25.00

 

Portion Plate Component
4 each Diver scallops, sliced in half
2 oz. Coquille Saint Jacques Sauce
2 each Dutchess potatoes lined shells
2 Tbls. . Grated gruyere cheese

Sliced the scallops in half, and season with salt and pepper. Heat the clarified butter over high heat, then sear the scallops on one side. Remove to a hotel pan, and cool.


Place three slices of scallop into the center of each shell, and ladle the sauce over each. Pipe the duchess potato around the edges as shown.

Transfer to hotel pan and cool. Cover, label, date and initial. Store refrigerated.

To serve, place two shells on a sizzle platter, and bake until completely hot. Serve with chosen side.

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French Onion Soup

Description: Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese.
Date: 8.20.18
Allergens: Onions, garlic, dairy
Plating: Onion soup bowl
 Price:  $                                        10.00
Portion Plate Component
2 each Croistini
10 oz. Onion soup base
2 Gruyere cheese slices
1 Tbl. Grated parmesan cheese

Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.

Serve on a side plate.

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Lazy Man’s Cioppino

Description: Dungeness crab meat, clams, mussels,     prawns, spicy tomato broth, garlic bread
Date: 6.28.18
Allergens: Garlic, peppers, shellfish, dairy
Plating: Bowl
 Price:  $                                        32.00
Portion Plate Component Oz. Count
12 oz Cioppino base 12.00
3 each Clams, Littleneck 4.50
3 each Mussels, Mediterranean 4.50
4 oz. White fish cubes 4.00
2 each Shrimp, U-15, halved 2.00
2 oz. Dungeness Crab Meat 2.00

Heat the base over high heat, and add the clams and mussels. Cover and boil for 2 minutes. Turn the clams and mussels over, and add the fish. Toss to combine, then cover again. Simmer an additonal three minutes, then correct the seasoning and transfer to a warm soup plate.

Garnish with chopped parsley.

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Grilled Chicken with Malfati

Description: Half grilled Mary’s chicken, blanched garlic and parsley, spinach malfati, marinara sauce
Date: 7.22.18
Allergens: Gluten, dairy, garlic, onions, chili
Plating: Large oval
PLU:
 Price:  $                                        23.00
Portion Plate Component
1 Stuffed half chicken
1 Tbl Whole butter
7 Spinach malfati
2 oz. Marinara sauce
Pinch Grated Parmesan cheese


Cook the chicken as shown in the linked recipe. Allow to rest while you prepare the malfati.

Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.


Place the chicken as shown, then spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.