Dine Magazine South Florida

Holiday Recipes from the Area’s Top Chefs — Main Course

Now, here’s the challenge — the main course.  We all have our food preferences. When everyone comes together, especially family members of all ages, deciding on a main course is not the easiest task. We received some help from the chefs at Timo (La Belle Farms Roasted Duck Breast & Confit Leg with Sweet Potato Ravioli), Il Mulino (Veal Chop with Sage), Cioppino at Ritz-Carlton (Mushroom and Shrimp Risotto) and Lola’s on Harrison (Turkey Tenderloin with Sundried Cherry Gravy, Caramelized Brussels Sprouts and Creamy Polenta).

First up,  Turkey Tenderloin with Sun-dried Cherry Gravy, Caramelized Brussels Sprouts and Creamy Polenta from Chef Michael Wagner at Lola’s on Harrison.

Turkey Tenderloin Marinade

2 Cups olive oil
1/2 Bunch fresh basil
1/2 Bunch fresh sage
12 Cloves fresh garlic
To Taste salt and freshly ground black pepper
4 (14-16 Ounces) TURKEY TENDERLOINS
Place oil, herbs, garlic, salt and pepper in a blender/food processor and puree.
Cut each tenderloin in half yielding 8 portions, approximately 7 to 8 ounces each.
Place tenderloins in a non-reactive dish and pour marinade over turkey. Cover and marinate, in the refrigerator, for up to 12 hours.

Caramelized Brussels Sprouts

2 Pounds Brussels sprouts, cut in half
4 Tablespoons butter
1 Large whole onion, sliced
To Taste salt and freshly ground black pepper
1 Teaspoon butter
Blanch Brussels sprouts in salted boiling water for 6-8 minutes or until fork tender. Remove sprouts and chill in ice bath.
In a sauté pan, heat 4 tablespoons butter and add sliced onions, salt and pepper. Cook until flavors are incorporated.
Add sprouts and toss well. Caramelize vegetables and finish with 1 teaspoon butter.
Hold for service.

Sundried Cherry Gravy

1/2 Ounce butter
1/2 Ounce flour
1-1/2 Cups TURKEY STOCK
1/3 Cup dried cherries
2 Tablespoons sugar
To Taste salt and freshly ground white pepper
1/2 Teaspoon fresh sage, chiffonade
Make a roux with butter and flour. Cook for 5 minutes.
Maintain hot poultry stock in a separate pot.
When the roux is brown, add 1 ladle of stock at a time, whisking well with each addition. When all stock is incorporated, reduce heat to low and cook for 10 minutes, stirring frequently.
Steep cherries in warm water with sugar. Drain and reserve juice.
Add cherries, reserved cherry juice, salt and pepper. Remove from heat and add sage.

Hold for service.

Creamy Polenta

1 Pint whole milk
4 Ounces water
1-1/2 Cups polenta
1 Tablespoon butter
To Taste salt and freshly ground white pepper
In a heavy saucepan, bring milk and water to a low boil. Slowly add polenta in a steady stream and whisk vigorously.
When the polenta is fully incorporated, reduce heat to low. Using a wooden spoon, stir constantly until polenta is smooth and there are no lumps, about 20 minutes.
Finish with butter, salt and white pepper.
Hold warm for service.
Finishing Turkey As needed olive oil
Remove turkey tenderloins from marinade, discard marinade. Season tenderloins with salt and pepper.
Per each order: In a hot cast iron skillet, add 1 ounce olive oil. Brown turkey on all sides.
Transfer to a preheated 350 degree F oven for 15 minutes or until internal temperature reaches 165 degrees F.
Let rest at room temperature for 10 minutes.

Next, we have a La Belle Farms Roasted Duck Breast & Confit Leg with Sweet Potato Ravioli from Executive Chef Tim Andriola at Timo (Serves 4)

Chef says the duck breast is perfect for the holidays and he loves making it because you can start preparations far in advance, allowing you to enjoy more time with family and friends.

For the Duck Confit

Ingredients
2 whole, free range ducks (Muscovy or Mallard may be used)
3 cups rendered duck fat (clarified butter or vegetable oil may be substituted)
1 tablespoon salt
1 teaspoon peppercorns
3 cloves garlic
2 sprigs thyme

Directions
Break down the whole ducks. Reserve the breasts, duck bones, wings and trimmings. Rub the salt on the legs and thighs and let them sit in the refrigerator, preferably overnight, or for at least two hours. After, submerge the thighs in the rendered fat so that they are completely covered. Add the garlic, thyme and peppercorns. Cover with aluminum foil and cook in a 250 degree oven till meat is fork tender, around 2 ½ to 3 hours. When finished cooking, let it cool down in the fat. When cold, remove from fat and reserve.

For the ravioli

Ingredients
½ cup semolina flour
½ cup durum wheat flour
1 large sweet potato, roasted and whole
4 large eggs
1 tablespoon parmesan cheese

Directions
In a mixing bowl combine the durum and semolina flours. Make a well in the center and crack in three eggs. Beat the eggs in the center gradually pulling the flour into the center. When the dough begins to form, remove it from mixing bowl and put it onto a clean work surface. Knead the dough  with your hands, adding more flour or water if necessary, until it forms a ball that is tight and not sticky to the touch. With a pasta machine roll dough to the thinnest setting.

In a robot coupe blender, combine the sweet potato, one egg and the parmesan. Puree till smooth and season with a pinch of salt. Reserve.

Cut the pasta dough into 24 two inch diameter disks. Place a tablespoon of the sweet potato mix in the center of 12 pasta disks. Brush the edges of the disks with water and place the remaining 12 disks on top and seal by pinching your fingers all the way around the ravioli, trapping the stuffing in the center. Put on sheet pan and place in freezer until ready to cook. Cook in boiling salted water for 3-5 minutes.

For the broth

Ingredients
2 onions, cut in half
2 carrots, cut in half
4 ribs celery
3 cloves garlic
2 tablespoons tomato paste
1 quart chicken broth
3 each plum tomatoes
½ cup egg whites
2 tablespoon brandy

Directions
Roast the duck bones in a 350 degree oven with one onion, one carrot and two celery ribs. When golden brown, remove from oven and transfer bones to a large stock pot. Put the roasting pan over low heat on the stove top and add the tomato paste and garlic and cook for a minute or two. Add this mix to the bones. Cover with the chicken broth and three cups water and simmer for two hours. Strain off the liquid and chill.

In a robot coupe combine the other carrot, onion, ribs of celery, egg whites and plum tomatoes. Pulse on high until all is blended equally. Pour this mixture into the chilled broth and heat slowly on the stove. The vegetable mix will rise to the top. Once this happens simmer for 20 minutes and strain through a coffee filter. Reserve warm.

To ASSEMBLE Dish

Ingredients
4 duck breasts
1 tablespoon olive oil
2 heads baby bok choy, split in half and blanched
¼ cup fresh shucked peas, blanched
1 tablespoon chopped parsley
Salt to taste

Directions
Heat olive oil in a large sauté pan and cook the duck breast, skin side down, on low heat until the fat is rendered out. Add the duck legs to the pan and place in oven until legs are hot and breasts are cooked to desired temperature. Reserve warm.  At the same time, cook the ravioli in boiling salted water for 3-5 minutes. In a small sauce pot, heat the duck broth with the baby bok choy and peas. Divide into four warm serving bowls. Place three ravioli in each bowl. Place one duck leg and one breast, split in two on top and sprinkle with the chopped parsley.

IL Mulino submitted a classic recipe for their Veal Chop with Sage. Served in the restaurant, it is quite popular during the holiday season.

Ingredients:

1 ea                16 oz Veal Chop
1 oz                Olive Oil
1 pinch            Salt
1 tbls               Cracked Black pepper

2 oz                 Olive Oil
1 tsp                Chopped Garlic
.5 tsp               Chopped Shallots
7 ea                 Sage Leaves
1 tbls               Butter

Procedure

1.  Season Veal Chop with salt, Coat in olive oil, then sprinkle black peppercorns on both sides of the Veal Chop.
2.  Grill Veal Chop to the desired temperature and let rest for 2 to 3 minutes
3.  While the Veal Chop is resting heat 2 oz of olive oil in a small sauté pan.
4.  Add garlic and shallots.  When the garlic and shallots begin to turn color add butter and sage.  Cook until the garlic is golden brown and the sage is crisp.
5.  Place Veal Chop on a plate and spoon sauce over the meat garnishing the Veal Chop with the crispy sage leaves.

Roasted Potatoes go very well with this dish.

Risotto alla zucca con porcini e gamberi from Chef Ezio Gamba at Cioppino at The Ritz-Carlton, Key Biscayne

Our last holiday dish comes to us from Chef de Cuisine, Ezio Gamba, at Cioppino at The Ritz-Carlton, Key Biscayne. From Bergamo, this Italian native recalls going to his local Mercato (farmer’s market) and buying fresh Porcini mushroom, fish and fresh vegetables. The recipe is his preferred holiday dish as he finds risotto the perfect comfort food during cold Italian winters.

Risotto alla zucca con porcini e gamberi

Ingredients:

3oz carnaroli rice
2oz porcini mushroom
1oz diced butternut squash
2oz fresh chopped shrimp
1tbs exvoo
1tbs chopped shallots
½ dry white wine
2 cups chicken stock
1oz unsalted butter
¼ cup fine grated parmesan cheese
Salt and black pepper to taste

Method:

In medium heat pan start by putting extra virgin olive oil, shallots and saute until golden
Add the rice and toast for a couple of minutes
Add the wine for flavor, let it evaporated and start adding hot chicken stock little by little
After five minutes add diced butternut squash, porcini and shrimp
Cook for another ten minutes, continuously stirring

A good risotto should take you about 18 minutes, add salt and pepper to your taste and finish it with parmesan cheese and butter.

Buon appetito!