Three decades of Petrus
May 14, 2013
We recently catered a private dinner party where the menu was planned around three vintages of Petrus '86, '96 and '06
Spring risotto with white asparagus and snap peas
Hamachi Crudo at Midtown Loft & Terrace Event
May 03, 2013
Here Tyler is serving parsley and chervil coated hamachi with grapefruit gel and nasturtium - self serve style as guests arrive.
Beef Negimaki
Mar 14, 2013
Recently a Cloud fan raved about the Beef Negamaki he had at Blue Ribbon. We were so inspired that we decided to make our own version.
Beef Negimaki
Serves: 4
Ingredients
300 Grams Strip Loin, Prime Grade
100 Grams Carrots, Julienned
200 Grams Pea Tendrils
100 Grams Arugula
100 Grams Celery, Sliced Thin
70 Grams Ginger Juice
120 Grams Soy
90 Grams Mirin
1 Orange Peeled, skin reserved, and juiced
8 Grams Kuzu Starch
Directions
1. Cut a 10 oz steak (about 1’ thick)
2. Butterfly and pound paper thin
3. In a very hot rondeau add the carrots and celery, cook until tender, stirring constantly
4. Deglaze with mirin and soy
5. Add the pea tendrils and arugula, cook for about 30 seconds until wilted
6. Add the ginger juice and chill everything in a bowl over ice
7. Squeeze out the liquid, reserve the Pea Tendrils Mixture, and place in a pot to reduce, thicken with Kuzu Starch, add the orange juice and skin to infuse
8. Lay plastic wrap, in a double layer, as flat as you can, meaning no bubbles place meat flat on it
9. In a line, spread the pea tendril mixture down inside the meat near the bottom, roll beef around it, rolling it in the plastic wrap very tightly (the diameter should be very tight and around 1¼inch in diameter)
10. Poach in a 160° water for 10mins chill and brush with the sauce reduction
11. On a hot grill char the Negamaki and mark it nicely
12. Once removed from the grill brush with another layer of the sauce so you achieve a laqured appearance
13. Chill and slice your portions about 3/8th of an inch
14. Garnish with Nasturtium
As we update our menu (stay tuned!) our talented team of chefs are testing out new dishes daily. Some good, some great, this one spectacular. The addition of nori adds an earthy, briney flavor that is the perfect pairing to the rich beef. A bit unexpected and totally delicious.
Raw Zucchini Salad with Herbs and Red Chili
Oct 12, 2012
This fresh salad is the perfect accompaniment to heavier fall meals, like braised short ribs, or lamb stew.
Raw Zucchini Salad with Herbs and Red Chili
Ingredients
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
1 red chili, thinly sliced
Fresh basil, clean, very dry
Frying oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
Directions
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic, red chili, and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for one hour.
3. Heat oil in small sauce pan. Add basil to oil and fry until crisp but not brown. Drain on paper towels.
4. Remove marinated zucchini from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning, garnish with fried basil leaves. Serve