"Recipes from the Chef's Kitchen"

Paolo's Ristorante

11898 Market Street
Reston Town Center, Va. 20190
703-318-8920

Executive Chef - Bryan E. Yealy

Lindsey Gustin and Bryan E. Yealy

Ingredients:

Marinade
(Do at least 4 hours ahead and keep in refrigerator)
1)   5 oz. Skirt Steak
2)   2 tbs. Honey
3)   2 tbs. Balsamic Vinegar
4)   1 tbs. Paolo's Espresso Rub

Vinaigrette
1)   2 tbs. Balsamic Vinegar
2)   1 tbs. Dijon Mustard
3)   1 tbs. chopped Garlic
4)   1 tsp. Salt
5)   1 tsp. Pepper
6)   1 tbs. Honey
7)   1 cup Vegetable Oil

Other Ingredients
1)   2 oz. Mixed Field Greens
2)   1 each Yukon Gold Potato
3)   2 tbs. Gorgonzola Cheese
4)   1 tbs. Honey mixed with 1 tbs. Truffle Oil

Preparation:
1)   In a blender mix all ingredients for vinaigrette and
       set aside.
2)   Rub steak with 1 tbs more of Espresso seasoning and
       grill to desired doneness.

Assembly:
1)   Toss field greens with vinaigrette and Gorgonzola
       cheese, set aside.
2)   Heat potato and slice, place on bottom of plate.
3)   Slice steak atop of potatoes, then mound dressed
       greens and cheese atop meat and potatoes.
4)   Drizzle with truffle honey...and enjoy!  Salads don't
       get any better than this.

Ingredients:
1)   1/2 roasted Chicken White and Dark Meat
2)   1 tbs. Extra Virgin Olive Oil
3)   1 each Rosemary Sprig pulled and chopped
4)   1 large Shallot - sliced
5)   1 tsp. chopped Garlic
6)   4 oz. double reduced Chicken Stock
7)   2 oz. Proscuitto Ham
8)   2 oz. cooked White Beans or Garbanzo
9)   1 tbs. unsalted Butter
10) Salt and Pepper to taste
11) 4 oz. cooked Rigatoni Pasta
12) Parmesan Cheese to garnish

Preparation:
1)   Add oil to saute pan and heat.  Add shallots, rosemary,
       garlic, and proscuitto and cook shallots until translucent.
2)   Add chicken, salt, pepper, and beans...deglaze with
       chicken stock.
3)   Mount sauce with butter.  Then add pasta and heat
       through.
4)   Mound in a pasta bowl, and garnish with more extra
       virgin olive oil, and fresh grated Parmesan Reggiano.

Ingredients:
1)   1/4 cup Marsala
2)   1/4 cup Sambuca
3)   1/4 cup Myers Dark Rum
4)   2 oz. Double Strength Coffee
5)   Juice of 1 Lemon
6)   3/4 cup Sugar
7)   3/4 cup Large Egg Yolks or 8 each
8)   1 pint Heavy Cream - Whipped
9)   2 tbs. Ground Espresso
10) 1 tbs. Powdered Sugar
11) 1 lb. Mascarbone Cheese
12) 1 lb. Creamed Cheese

Preparation:
1)   In a double boiler add marsala, sambuca, rum, coffee,
       and sugar.  Whisk until mixture becomes creamy and
       thick, almost doubled in volume.  Take off heat; add
       lemon and its zest.  Cool completely in an ice bath.
2)   In a mixer fitted with a paddle...cream cheeses until
       fluffy and there are no lumps.  Whip cream, sugar,
       and espresso to stiff peaks.
3)   Add egg and liquor mix to cheese mix, folding in slowly.
       When well mixed, add espresso cream and chill.

To Previous Page