"Recipes from the Chef's Kitchen"

Restaurant 7
- 
8521 Leesburg Pike (Rte. 7)
Tysons Corner, Va.
703-847-0707
Mina Newman- Executive Chef

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Gezpacho Soup with Avacado and Crab

Preparation:
1)   Sear tomatoes in dry pan until blackened flesh.
2)   Combine vegetables and herbs, macerate overnight.
3)   Puree in blender.
4)   Add tomato juice, lime juice, sherry vinegar last.
5)   Strain through china cap.
6)   Season with salt and pepper.
7)   Plate in a small soup bowl.

Ingredients For the Garnish
1)   Crab Salad
2)   Extra virgin Olive Oil
3)   Avocado Mousse

Main Recipe
Ingredients:
1)   4 Oz. Tuna - seared and sliced
2)   3 Slices of Sesame Seed Bread
3)   3 Tbs. Sesame Aioli (see recipe below)
4)   1 Oz. Cucumber - sliced thinly
5)   2 Tomato slices
6)   2 Piece Bacon Slices (see below for procedure)
7)   ½ Oz. Romaine
8)   White Wine Vinaigrette
9)   Lemon Juice
10) Olive oil

Preparation:
1)   Toast Bread.
2)   Spread with Aioli.
3)   Toss cucumbers with lemon juice and olive oil.
4)   Follow by tuna.
5)   Add the second piece of bread.
6)   Then add the tomato slices...and then the romaine lettuce and bacon.
7)   Top with the last piece of bread and aioli.
8)   Cut diagonally into 4 pieces.
9)   Spike with toothpicks.
10) Plate with points facing outward on a pizza plate.

For the Garnish
Vegetable Chips

For the Preparation of the Bacon
1)   Lay bacon down on sheet pan.
2)   Place another on top weighting down to flatten.

For the Sesame Aoili
Ingredients:
1)   4 tsp. Dijon Mustard
2)   8 Egg Yolks
3)   2  Cups Canola Oil
4)   2 ½  tsp. Sriracha (Sriracha is a Vietnamese Chili Sauce)
5)   4 oz. Sesame Oil
6)   5 tbs. Lime Juice
7)   Salt and Pepper to taste.
8)   Water to thin.

Preparation:
1)   Whisk yolks and mustard together in Robo Coupe.
2)   Gradually add oils.
3)   If too thick...add water to thin one teaspoon at at time.
4)   Add Sriracha and lime juice.
5)   Add salt and pepper to taste.

Good Eating!!!

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