"Recipes from the Chef's Kitchen"

Morrison-Clark
Historic Inn and Restaurant
This is the only inn in the nation's
capital to be listed on the National
Register of Historic Places

Massachusetts Ave. and Eleventh St. NW
Washington, D.C. 20001
1-202-898-1200

Richard Thompson - Executive Chef

Ingredients:
1)   8 Salt Prawns (peel the tail yet leave the head attached)
2)   Jerk Spice - to coat the Prawn
3)   1/2 cup Grape Seed Oil
4)   1 Mango
5)   1 Papaya
6)   1/2 Pineapple
7)   1 Avacado (this will be used as mock olives for the martini)
8)   1 tbs. Toasted Sesame Seeds
9)   1 tbs. Poppy Seeds
10) 1 cup good Sake
11) 1 tbs. Pickled Ginger
12) Seasoning
13) Martini Glasses

Preparation:
1)   Small dice all the fruits and toss into a bowl with the sesame seeds,
       poppy seeds, sake and ginger.
2)   Season to taste.
3)   Place these into the martini glasses.
4)   In a very hot pan add the grape seed oil and sear rapidly the prawns
       for 2 minutes on each side.
5)   Place the prawns on top of the fruit mixture.
6)   With a melon baller...scoop out olive shapes from the avocado.

The Tuna...
Ingredients:
1)   2 tbs. Sushi Grade Tuna (cut into blocks)
2)   1/4 cup special Pepper Blend
3)   Baby Spinach

Preparation:
1)   Roll tuna in the pepper blend.
2)   Sear all sides in a hot pan then remove.
3)   Add baby spinach to the pan.  Heat the spinach briefly until
       it wilts.

Eggplant Pineapple Relish...
Ingredients:
1)   Eggplant Relish
2)   1/2 Pineapple
3)   1 Red Pepper
4)   1 Green Pepper
5)   1 yellow medium Onion
6)   Virgin Olive Oil
7)   1/2 bunch Scallion
8)   1/4 cup Tamarind Syrup
9)   Seasoning
10) Chopped Scallions

Preparation:
1)   In a very hot pan add the oil and eggplant. (You must insure that
       the eggplant is given enough oil.)
2)   Caramelize the eggplant and add the remaining vegetables including
       the pineapple).
3)   Add the the seasoning and tamarind syrup and cook just enough to
       sweat the vegetables.
4)   Remove from the heat and allow to cool.
5)   Add the chopped Scallions.

Ginger Broth...
Ingredients:
1)   1 cup Mirin
2)   1 cup White Wine
3)   1/2 cup Pickled Ginger
4)   1 tbs. chopped Garlic
5)   1 tbs. diced Shallots
6)   1 tbs. diced Tomato
7)   Seasoning
8)   2 tbs. Butter

Preparation:
1)   Combine all ingredients except the butter and bring to a boil.
2)   Season to taste.
3)   Then add the butter.  Allow to cool

The Final Preparation...
1)   On the serving plate...place the wilted spinach.
2)   On top of the spinach add the eggplant relish.
3)   Cut the tuna on a bias and place it on top of the relish.
4)   Surround the tuna with ginger broth and serve.

The Berries...
Ingredients:
1)   2 baskets of Strawberries
2)   2 baskets of Blackberries
3)   2 baskets of Raspberries
4)   2 baskets of Blueberries

Preparation:
1)   Slice strawberries and place around the outer edge of the
       serving plate.
2)  Continue filling the plate with the remaining berries.

The Champage Sabayon...
Ingredients:
1)   12 Egg Yolks
2)   1 cup Sugar
3)   2 cups Champagne

Preparation:
1)   Place all ingredients into a bowl and whip over a hot water
       bath until the products become thick and creamy.
2)   When it reaches a ribbon stage, remove from the heat.

The Vanila Angaise...
Ingredients:
1)   12 Egg Yolks
2)   1 cup Sugar
3)   1 qt. Half and Half
4)   4 Vanilla Beans

Preparation:
1)   Place vanilla and dairy products in a pot and steep.
2)   Temper you eggs with some of this and pour into the pot.
3)   Cook until you can coat the back of your spoon.
4)   Strain and place in an ice bath.

The Final Preparation...
1)   Cover the berries with some of the vanilla anglaise.
2)   Then cover with your Sabayon sauce.
3)   Place this in a very hot oven for several minutes or until the
       sabayon starts to brown.
4)   Serve warm.

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- 
Crab Cake Entree - Left
Fruit Tapioca Dessert - Right

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