Archive for Wednesday, April 18, 2007

TEN chef previews restaurant’s new menu

April 18, 2007

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Join "Jayni's Kitchen" this week for "TEN: Great American Food with Chef T.K. Peterson."

Host Jayni Carey and her guest will prepare recipes that preview the restaurant's new menu.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Rare seared ahi tuna with avocado chimichurri & soy glazed mushrooms

1/4 cup olive oil, divided

6 6-ounce Ahi tuna steaks, sushi grade

Salt and black pepper, to taste

Heat a large saute pan over high heat. Add 2 tablespoons of olive oil to the pan and heat until very hot. Season the tuna steaks with salt and pepper. Place three of the tuna steaks in the hot oil and sear for 15 to 20 seconds each side. Repeat with remaining steaks. Serve immediately with Avocado Chimichurri and Soy Glazed Mushrooms (recipes follow). Serves 6.

Avocado chimichurri

1 avocado

2 tablespoons cilantro, minced

2 tablespoons parsley, minced

1 teaspoon minced garlic

2 tablespoons lime juice

1/4 cup olive oil

Salt and black pepper

Cut the avocado in half, remove the pit, scoop out the flesh and place it in a food processor or blender. Add the cilantro, parsley, garlic, lime juice and olive oil and puree for 2 to 3 minutes, until smooth. If too thick, thin with a small amount of water. Season the chimichurri with salt and pepper, to taste.

Soy glazed mushrooms

1 tablespoon sesame oil

2 cups crimini mushrooms, cleaned and sliced

1 cup shitake mushrooms, cleaned and halved

1 tablespoon minced garlic

1/2 cup brown sugar

1/4 cup orange juice

1/4 cup red wine vinegar

1/4 cup soy sauce

Heat the sesame oil in a large saute pan over medium-high heat. Add the mushrooms and garlic and saute until soft, 2 to 3 minutes. Add the brown sugar, orange juice, vinegar and soy sauce. Reduce the heat to medium and cook for 5 to 6 minutes. Taste and adjust seasoning, if desired.

Tip: The Soy Glazed Mushrooms may be prepared in advance.

Crab cakes with citrus basil aioli

1/2 cup red bell pepper, small dice

1/4 cup celery, small dice

1/2 cup green onion, finely chopped

1 cup mayonnaise

2 tablespoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1 tablespoon Old Bay Seasoning

2 tablespoons Dijon mustard

1 cup Panko breadcrumbs*

1 pound lump crabmeat

Salt and black pepper

2 cups crushed saltine crackers

1/4 cup butter, divided

Citrus Basil Aioli (recipe follows)

Preheat the oven to 375 degrees. In a large mixing bowl, combine the red pepper, celery, green onion, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, mustard and Panko breadcrumbs. Gently fold in the lump crabmeat and season with salt and pepper, to taste.

Form the crab mixture into six crab cakes (or make smaller ones if desired). Coat the crab cakes in the crushed saltines. Heat a medium saute pan over medium-high heat. Add 2 tablespoons of butter to the pan. When melted and hot, add half of the crab cakes (do not crowd) and saute for 30 to 40 seconds, turn the cakes over and saute briefly, about 10 seconds. Place the sauteed crab cake on a large baking sheet. Cook the remaining cakes as directed.

Once all the crab cakes have been sauteed, place them in oven for 10 to 12 minutes to cook through. To serve, drizzle the crab cakes with Citrus Basil Aioli (recipe follows). Makes 6 crab cakes.

* Panko breadcrumbs are Japanese-style dried breadcrumbs and are available at Asian Markets.

Citrus basil aioli

2 egg yolks

1 tablespoon Dijon mustard

1 garlic clove, peeled

2 tablespoons white wine vinegar

3 tablespoons lemon juice

1 1/2 to 2 cups olive oil

1/2 cup fresh basil, finely chopped

Salt and black pepper, to taste

Combine the egg yolks, mustard, garlic clove, vinegar and lemon juice in a food processor or blender. Puree until well blended. Slowly add the olive oil through the feed tube while the processor or blender is running. Add only as much oil as needed, until the aioli is the consistency of thin mayonnaise. (You may not need all of the olive oil.) Once the oil is completely incorporated, add the basil, salt and pepper and puree. Use as sauce for crab cakes.

- Recipes by Executive Chef T.K. Peterson of TEN in the Eldridge Hotel, 701 Mass.

Olive and Rosemary Crusted Lamb Chops with Balsamic Syrup

5 New Zealand racks of lamb (16 to 18 ounces each), chine bone removed and racks frenched

Salt and black pepper, to taste

1/3 cup olive oil

1/2 cup kalamata olives, pitted

2 tablespoons fresh rosemary, minced

2 cups Panko breadcrumbs

1/4 cup Dijon mustard

4 eggs

2 tablespoons water

Preheat the oven to 400 degrees. Season the lamb racks with salt and pepper. Heat the olive oil over high heat in a large saute pan until slightly smoking. Sear the lamb racks on both sides for about 2 minutes per side, or until well caramelized. Set the racks aside to cool before breading.

Meanwhile, place the kalamata olives in a kitchen towel and press out as much of the brine as possible. (The olives will still be somewhat moist.) Mince the olives and rosemary together. Place the olives and rosemary and the Panko breadcrumbs in a food processor and puree for 2 minutes, or until well combined. Pour the mixture onto a large plate.

In a shallow bowl, combine the mustard, eggs and water. Slice the lamb racks into double chops. To bread the chops, dip each double chop into the mustard and egg wash, then into the breadcrumb mixture. Take three double chops, intertwine the bones and place them on a large, rimmed baking sheet. Repeat the process with the remaining chops. (You should have 6 serving of three double chops per person.) Roast the lamb chops in a 400-degree oven for 10 to 11 minutes for medium rare, or until desired doneness is achieved.

Drizzle the chops with the Balsamic Syrup (recipe follows) and serve immediately. Serves 6.

Balsamic Syrup

1 cup balsamic vinegar

2 tablespoons brown sugar

Combine the vinegar and brown sugar in a small saucepan. Simmer the mixture over medium heat, stirring occasionally until the mixture is reduced to about 1/4 cup and is the consistency of honey.

- Recipes by Executive Chef T.K. Peterson of TEN in the Eldridge Hotel, 701 Mass.

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