601 Pennsylvania Avenue, N.W.
Washington, D.C. 20004
202-737-6200
Clay Berry - Chef
Fresh Grilled Tuna Steak Salad
Procedure:
1) Brush tuna steak with olive oil and season
with fish salt...then
grill to rare (or whatever
preferred).
2) Toss all remaining ingredients with dressing
in bowl - toss well.
3) Plate salad and top with tuna slices and
drizzle tuna with 1 tsp. of
the vinaigrette.
4) Garnish with lemon wrap.
Serving Piece:
Large Dinner Plate
Procedure:
1) Grill Pork Chops to order.
2) Season meat with salt and black pepper.
3) Drizzle plate with Balsamic Honey Glaze in
a zig zap pattern.
4) Place apple and onion relish in the center
of the plate and rest the
pork chop, bone up,
on the relish.
5) Garnish with chopped parsley and serve.
Serving Piece:
Large Dinner Round
Balsamic and Honey Glaze
Procedure:
1) Bring vinegar to a boil in sauce pan.
2) Mix corn starch with water and add the vinegar...then
bring
back to a boil.
3) Remove from heat and add honey. Blend
well, then cool.
Procedure:
1) Preheat the oven to 300 degrees. In
a heavy medium
saucepan, combine the
cream, vanilla and salt. Warm
over moderate heat
until the surface begins to simmer,
about 5 minutes.
2) In a large bowl, stir the egg yolks and sugar
with a wooden
spoon until blended.
Pour in the hot creme and stir gently to
avoid forming air bubbles...until
the sugar dissolves. Strain
the custard into a
large measuring cup or pitcher and skim off
any surface bubbles.
3) Place four 3/4-cup ramekins in a roasting
pan. Pour the custard
into the ramekins,
filling them to the rim. Place the roasting
pan in the oven and
pour in enough warm water to reach
halfway up the sides
of the ramekins. Cover loosely with foil
and bake for 1 hour
and 15 minutes...or until the custard is firm
around the edges.
(It may still be wobbly at the center; it will
firm up as it chills.)
4) Remove the ramekins from the water bath and
let cool. Cover
and refrigerate until
cold, at least 3 hours. (The custards can
be prepared to this
point up to 2 days ahead. If small pools
of liquid develop on
the surface, blot with a paper towel before
proceeding.)
5) Preheat the broiler. Set the ramekins
on a baking sheet. Pour
2 packets of "sugar
in the raw"' over the top of each custard in
a thin layer.
Using a metal spatula or sharp knife, spread the
sugar evenly.
Broil the custards as close to the heat as possible
until the sugar is
caramelized (from 30 seconds to 2 minutes...watch
carefully). Let
cool and serve immediately, refrigerate for up to
4 hours.
Yield:
4 Orders
Good Eating!!!