"Recipes from the Chef's Kitchen"

Ingredients:
1)   10 Ears of fresh Yellow Florida Corn or Silver Queen
2)   3 qt. Heavy Whipping Cream
3)   5 Lobster Bodies with Shell and Head
4)   2 cups Vegetable Mirepoix for garnish
5)   2 cups White Wine
6)   Sea Salt and cracked Black Pepper, to taste
7)   2/5 cup Extra Virgin Olive Oil
8)   1 cup Grapeseed Oil
9)   10 Raw Oysters
10) 1 cup Consommé or Chicken Stock
11) 1 tsp. Sea Salt

Preparation:
(The Soup)
1)   Shuck the corn and remove all the hair.
2)   Heat large soup pot with water, add 2/5 cup of sea salt and bring to a boil.
3_   Add the shucked corn to the boiling water and cook corn until tender.
4)   Remove corn and place in ice bath to cool.
5)   Heat a soup pot with 2/5 cup of extra virgin olive oil.
6)   Add the lobster bodies and sweat for 10 minutes.
7)   Add 2 cups of white wine and simmer to reduce, approximately 5 minutes.
8)   Add 1 quart of heavy whipping cream and bring to a boil.
9)   Remove from heat and strain.
10) Remove corn kernels form the cob with a sharp knife.
11) Place kernels in a food processor and blend until smooth.
12) Remove from food processor.
13) Heat pot and place lobster cream inside.
14) Bring to a boil and add corn puree.
15) Stir and add sea salt and pepper to taste.

Preparation:
(The Poached Oysters)
1)   In a medium size sauce pot add consommé or chicken stock.
2)   Bring to a boil and place oysters inside.
3)   Remove from heat and cool.

To Serve:
1)   In the bottom of a soup bowl, place vegetable mirepoix in the center of
       the bowl.
2)   Place poached oyster on top of vegetable mirepoix.
6)   Ladle 5-6 ounces of the Florida corn soup into each bowl.
4)   Serve hot.

Ingredients:
1)   6 pieces of trimmed Beef Short Rib
2)   5 whole Yukon Gold Potatoes
3)   1 whole Rutabaga - diced
4)   1 peeled and cleaned Carrot - diced
5)   1 peeled and cleaned Parsnip - diced
6)   1 qt. Heavy Cream
7)   1 bunch fresh Rosemary and Thyme
8)   2/5 lb. Butter
9)   2 bottles of Red Wine or Burgundy
10) 3 cups of Veal or Chicken Stock
11) Sea Salt and cracked Black Pepper to taste

Preparation:
(The Beef Short Ribs)
1)   Place beef short ribs in roasting pan, meat side down, and season with sea
       salt and pepper to taste.
2)   Spread rosemary and thyme on each rib; pour the red wine & veal stock
       over the short ribs.
3)   Add the diced carrot, rutabaga, and parsnips.
4)   Place in a 350 degree oven for 5-6 hours.
5)   Cover with foil and braise.
6)   Once complete, remove from oven and cool.
7)   Leave the short ribs in the braising liquid for one hour.

Preparation:
(The Potato Mousseline)
1)   Peel and dice the Yukon Gold potato.
2)   In a medium size saucepan, bring 2 quarts of water to a boil and add 2
       tablespoons of sea salt.
3)   Add the diced Yukon gold potatoes to the water and cook for approximately
       20 to 30 minutes.
4)   In small saucepot, bring 1 quart of heavy cream to a boil with 2/5 of a pound
       of butter.
5)   Once the potatoes are cooked, process through a ricer and add the cream.
6)   Stir vigorously with a rubber spatula until smooth.
7)   Add sea salt and pepper to taste.

Preparation:
(The Red Wine Sauce)
1)   In a small sauce pot add 1 bottle of the red wine.
2)   Simmer until reduced by half.
3)   Add 1 cup of veal stock and reduce approximately 30 minutes on low heat.
4)   Remove and strain.

To Serve:
1)   Remove braised short ribs from the braising liquid and place on a large
       oval plate.
2)   Add mousseline and vegetables from the braising liquid.
3)   Ladle 2 oz. of the red wine sauce and serve.

Ingredients:
1)   1 cup unsalted Butter - softened
2)   3 cups Bittersweet Dark Chocolate
3)   1 cup Granulated Sugar
4)   8 Eggs - large
5)   ¾ cup Bread Flour

Preparation:
1)   Preheat oven to 375 degrees
2)   Coat pans with a vegetable or butter pan spray
3)   Melt chocolate in a double boiler.
4)   Melt butter in a small saucepan over medium heat
5)   Crack eggs into 1 quart mixing bowl.
6)   Cream butter and sugar. Scrape the bottom of bowl.
7)   Add eggs. Scrape bowl.
8)   Quickly add chocolate.
9)   Add flour. Scrape bowl.
10) Fold ingredients until they are “just” incorporated (DO NOT OVER MIX).
11) Fill each individual mini-pan half way.
12) Bake for about 8 to 10 minutes.

To Serve:
1)   Serve Timothy Dean Bistro Chocolate Molten Cake with a sprinkle of
       powdered sugar.
2)   You can also add a scoop of espresso ice cream.
3)   Garnish with fresh mint.

Good Eating!!!

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