Past Chef Recipes
Chef Cesare Santaguida’s Recipe
Horseradish and Raisin Risotto | Pan Seared Bison Tenderloin
Serves: 4 persons
Beet Risotto:
¼ cup extra virgin olive oil
2 tablespoons butter
2 shallots (finely chopped)
2 tablespoons fresh horseradish (grated)
2 tablespoons Miso paste
1 cup Arborio rice
½ cup white wine
4 cups chicken stock
½ cup raisins
Parmigiano Reggiano
Directions:
In a large sauce pan, heat olive oil and half of the butter over medium heat. Cook shallots for about 3 minutes until translucent, stirring occasionally. Add Arborio rice and continue stirring for another minute. Add wine horseradish and Miso paste stir for 2 minutes, or until wine has evaporated. Pour in 1 cup of the chicken stock and let reduce. Slowly add one ladle of chicken stock and stir until evaporated. Repeat this step until the risotto is al dente (16 to 20 minutes). Use remaining chicken stock to finish the cooking process. Remove from heat and mix in the remaining butter, raisins and parmigiano cheese.
Bison Tenderloin:
1 ½ to 2 pounds Bison (or beef) tenderloin
2 teaspoons grape seed oil
salt and pepper to taste
Directions:
In a saucepan on high heat, add 2 teaspoons of grape seed oil. Once the oil is hot, place meat in pan. Sear for 3 to 4 min per side.
Salt and pepper to taste.
Plating Directions:
Place about ½ cup of risotto on plate, Place 1 piece of tenderloin
Drizzle with extra virgin olive oil.
Chef Brian Vallipuram’s Recipe
Roulade of Salmon and Scallop with Tomato Horseradish Cream Sauce
Ingredients:
8 ozs salmon
2 (size U-10) scallops
2 plum tomatoes – diced
2 tablespoon fresh horse radish – grated
½ onion (medium size) – diced
1 spoon pickled ginger
¼ cup oil
2 tablespoons garlic
1 cup 35% cream
75 ml rice vinegar
Salt and pepper to taste
Mixture of fresh herbs (rosemary, thyme, parsley chopped
Method:
Slice salmon into four thin pieces and marinate with fresh herbs (thyme and rosemary), a teaspoon of garlic and a teaspoon of oil. Place scallops in the middle of salmon and roll into two rosettes and set aside (to hold together, use bamboo skewers).
- In a small saucepan preheat and add three teaspoon of oil. Sautee onion, garlic and diced
tomatoes and stir while cooking for approximately 5 mins.
- Add vinegar, cream, and ginger, cover and simmer for 10 minutes on low heat. Remove from
heat. Add salt and pepper to taste. Add fresh horseradish.
In a non-stick frying pan, heat pan and add remaining oil. Fry bottom side of salmon rosette for about 2 minutes. Sprinkle with a bit of salt and finish in the oven at 375 for 7-8 minutes. If no oven available, cover the frying pan with a dome cover and add a teaspoon of butter, a touch of water (to prevent from drying and sticking) simmer for 7 minutes.
Assembly:
Pour sauce on a warm plate. Place salmon rosette in the middle and serve. ENJOY!
SUGGESTED WINE: A good Chardonnay, Pinot Noir
SUGGESTED SIDE: rice or roasted potatoes or a nice mixed green salad for summer
Chef Neil Mather’s Recipe
Fitzroy Beef Tenderloin w/ Daikon, Carrot & Bean Salad in Horseradish Dressing
2x 3oz medallion of local beef tenderloin pan seared medallions med rare to medium
Sauce
1 slice white bread cubed without crust
1/2 cup cream
2 tsp grated horseradish root
pinch ground clove
pinch tarragon
salt & pepper
Bring ingredients to the boil & blend
Salad
2 oz shaved carrot & daikon
1 oz green beans blanched & sliced
1oz sesame oil
1 pinch sesame seeds
1Tbsp white wine vinegar
salt & pepper to taste
1 tsp grated horseradish root
chives
Chive oil
Toss ingredients together.
Plate salad with medallions of beef & horseradish sauce. Garnish with infused chive oil & tarragon sprig.
