"Recipes from the Chef's Kitchen"

Jordans
"A Michael Jordan Restaurant"
- 
1300 Pennsylvania Ave. NW
Washington, D.C. 20004
202-589-1223

Executive Chef James Gottwald

For the Gazpacho
Ingredients:
1)   1 Seedless Cucumber - chopped
2)   4 Oranges - peeled and seeded
3)   10 oz. V-8 Juice
4)   1 Roasted Red Pepper
5)   3 oz. Freshly squeezed Orange Juice
6)   1 Small Spanish Onion
7)   4 Cloves Garlic
8)   1 tsp. toasted Cumin
9)   2 tsp. toasted Coriander
10) 1 Rib of peeled Celery chopped
11) 2 tbs. Tobasco Sauce
12) 1/2 tsp. Red Chili Flake
13) 1 Jalapeno Pepper chopped
14) 1 cup Extra Virgin Olive Oil
15) 2 tbs. fresh chopped Italian Parsley
16) 2 tbs. fresh chopped Cilantro
17) Kosher Salt
18) Black Pepper

Preparation:
1)   Place all ingredients into a bowl and marinate.
2)   Add tomato or orange juice, when the consistency is thick.

For the Scallops
Ingredients:
1)   1/2# Bay Scallops
2)   2 oz. Lime Juice
3)   1 oz. Tequilla
4)   Pinch of Sea Salt
5)   Pinch of fresh ground Black Pepper
6)   2 oz. Extra Virgin Olive Oil
7)   2 tbs. fresh chopped Cilantro
8)   2 tbs. Brunoise roasted Red Pepper
9)   1 tsp. chopped Garlic
10) 1 tsp. chopped Shallot
11)  Small amount of Lime juice, salt and pepper

Preparation:
1)   Add the first five ingredients together.
2)   Marinate scallops in lime juice 2 to 3 hours until scallops are firm to touch.
3)   Remove the scallops from the liquid and add the remaining ingredients.
4)   Re-season with lime juice, salt and pepper

Final Assembly
1)   Place the Gazpacho on a plate.
2)   Drain scallops and place on top of the Gazpacho.
3)   Garnish with Cilantro

The Main Item
Ingredients:
1)   4 Shrimp
2)   1 oz. Crab
3)   4 oz. Angel Hair Pasta
4)   1 Tomato
5)   1 oz. Shittake Mushroom
6)   4 oz. White Wine
7)   1 oz. Garlic
8)   1 tsp. Salt
9)   Fried Basil and Olive Oil garnish
10) 4 oz. Tomato Nage (see recipe below)
11) 1 tsp. Pepper
12) 1 oz. Shallots
13) 2 oz. Butter
11) Extra Virgin Olive Oil
12) Small Bunch of Basil - chopped

Preparation:
1)   Heat oil in pan.  Add the mushrooms, then add the shallots, garlic
       and the shrimp.
2)   Saute for 2 minutes and finish with white wine.  Reduce.
3)   Toss in tomato, basil and seasoning.
4)   Add the cooked pasta, then the nage.
5)   Place the Crab on top.
6)   Garnish with the fried Basil leaves

The Tomato Nage
Ingredients:
1)   5 Tomato Pulp
2)   3 cups White Wine
3)   1/2 Onion - sliced thin
4)   1/2 Leeks - sliced thin
5)   1/2 Celery - sliced thin
6)   2 Bay Leaves
7)   1 oz. Thyme
8)   1 cup Water
9)   1 stick Butter

Preparation:
1)   Place all ingredients in rondue.
2)   Boil and simmer for 1/2 hour.
3)   Strain and then place hot liquid into a blender and add the
       room temperature butter until consistancy is desired.

Good Eating!!!

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