RESTAURANTS:
Paul K
Paul's last name may be Armenian, but his heritage is equal parts Daughters of the American Revolution. Like its owner, Paul K derives as much of its heritage from old-fashioned eating spots in upstate New York as it does from the kitchens of Beirut or Jerusalem.
Website: http://www.paulkrestaurant.com
Absinthe Brasserie & Bar
Jamie Lauren is the new executive chef of Absinthe Brasserie & Bar. Ms. Lauren's background in the culinary arts started at a relatively young age when she would spend evenings with her parents in the kitchen of their New York City apartment and help them with dinner.
Website: http://www.absinthe.com
Citizen Cake
Serving brunch, lunch and dinner menus in addition to imaginative cocktails and a well-noted wine program, Citizen Cake was awarded a recommendation from Michelin and received 7x7 Magazine's award for best dessert.
Website: http://www.citizencake.com/index.html
RECIPES:
Mezza Plate with Lamb Kebabs, Yogurt Dipping Sauce and Baba Ganoush
Executive Chef Shawn Bayless
Ingredients for Lamb Kebabs:
1# Ground Lamb meat
1/3 cup Yellow onion minced
2 Cloves garlic minced
½ tsp. Cayenne
½ tsp. Aleppo
1tsp. Paprika
1tsp. Lemon zest
Salt & Pepper to taste
Directions:
Mix all ingredients. Form into kebabs grill or oven roast
Ingredients for Garlic Yogurt Dipping Sauce:
2cup Plain Yogurt
2 Cloves garlic minced
¼ cup Cucumber small diced
1pinch Cayenne
1Tbsp Yellow onion minced
1ea. Lemon zest
Salt to taste
Directions:
Mix all ingredients
Ingredients for Baba Ganoush:
4ea Eggplant
7 Garlic cloves
1Tbsp. Cumin ground
½ cup Extra Virgin Olive Oil
Directions:
Peel eggplant and grill. Remove from grill place in roasting pan with remaining ingredients. Cover with foil and bake in 400 degree oven 1-1.5 hours. Puree in food processor until smooth, adjust seasoning.
"Fall Romance" cocktail
Ingredients:
1.5oz. No. 209 Gin
3 Basil leaves
2 Mint Leaves
2 Strawberries, quartered
Dash each O.J., Lemon Juice, Simple Syrup or extra fine sugar
Method:
Muddle the fruit, herbs, o.j., lemon juice, sugar and a couple of ice cubes (to help break up the fruit) in a cocktail shaker.
Add the gin and a couple more ice cubes. Shake, then strain into a martini glass.
Pan Seared Black Cod with Sweet Corn Sauce, Wilted Chard, Chorizo and Manila Clams Executive Chef Jamie Lauren
*Start by making the Sweet Corn Sauce and the Smoked Pepper Oil and reserve for service.
Sweet Corn Sauce:
4 Cups yellow corn
2 T unsalted butter
2 Cups chicken stock
1/4 Cup heavy cream
Salt to taste
Method:
In a sauce pan, melt the butter, add the corn and sweat for about 10 mins over medium heat. Add the chicken stock and cook until the corn begins to soften. In a vita-mix blender, puree the corn adding a small amount of cream at a time until the consistency is smooth. Pass thru a china cap strainer and then thru a chinois. The sauce should be perfectly smooth. Adjust seasoning with salt if necessary.
Smoked pepper oil:
1 red bell pepper, cleaned of seeds
1/2 cup smoked paprika
2 cups olive oil
salt
Method:
In a sauce pan combine pepper and oil. Bring to a simmer and cook until pepper softens. Add the smoked paprika and simmer slowly for about 5 minutes. Season with salt. Remove from heat and allow to steep for about 30 minutes. Puree in a Vita-mix blender and strain thru a chinois. Reserve for service.
Ingredients and Method for 2 serving:
2, 6 oz piece black cod, with the skin on
1/2 cup corn sauce
1/4 cup chorizo
Pepper oil
2 small handfuls chard, cleaned and chopped
1/4 cup yellow corn, cleaned and chopped into kernels
1/4 cup chicken stock
6 manila clams, washed and scrubbed
2 T unsalted butter
2 clove garlic, sliced
1 T extra virgin oil
Preheat oven to 400°. Season the fish on both sides with salt. In a sauté pan, sear the fish in canola oil over medium heat on the skin side. Place into the preheated oven.
In another sauté pan, heat the oil and add the garlic. Season with salt. Cook until the garlic is soft. Add the chorizo and sweat until the chorizo begins to turn color. Add the corn, stock and the clams and cover. Reduce the liquid by half. Add the chard and wilt slightly.
Remove the cod from the oven. Place the butter in the pan with the cod and baste the cod with the butter as it melts. On the plate, place the corn sauce in the center. Scatter 3 clams around the edges of each plate, and place the chard/chorizo mixture in the center and top with the fish. Drizzle the pepper oil around the dish.
