"Recipes from the Chef's Kitchen"

Show 706

Washington Hilton
1919 Connecticut Avenue N.W.
Washington, D.C. 20009
202-483-3000 extension 3706

Andre' Cote' - Executive Chef

Ingredients:
(serves 8)
1)   1 qt. Yogurt - Plain and Non Fat
2)   1 1/2 cup Mango Puree
3)   1 tbs. Ginger Puree
4)   4 oz. Spiced Rum
5)   1/4 cup Honey
6)   4 oz. can Coconut Milk
7)   1 tsp Vanilla Extract
8)   1 cup Chicken Stock

Garnish
1)   1 ea. Roasted Thai Red Chili
2)   1 tsp. Thai Red Chili Oil
3)   3 slices Mango - peeled and fanned
4)   1 each Mint Sprig

Preparation:
1)   Place all (the non-garnish) ingredients in the blender & puree.
2)   Let sit 24 hours to achieve full flavor.
3)   Place soup in bowl and garnish appropriately.

The Water and Spices for Boiling the Lobster
1)   3 gal. Water
2)   4 tbs. Kosher Salt
3)   8 each Star Anise - grind
4)   ½ cup Vanilla Extract

Preparation:
1)   Bring Water & spices to a rigorous boil for 5 minutes.
2)   Place the lobster in boiling spiced water & boil 7 minutes for the 1st pound &
       3 minutes for every pound after that.
3)   Let cool for 5 minutes before taking apart.
4)   Boil the lobster roe in the same water for 1 minute. Let cool & push through
       a medium strainer. It will look like colored granulated sugar.
5)   Place 3 amaranth leaves on the plate.
6)   Place some lobster on top of each leaf.
7)   Place the watermelon radishes around the plate.
8)   Drizzle a few drops of lobster oil around the plate.
9)   Put some lemon curd rouille on top of the lobster.
10) Sprinkle the lobster roe near the lobster.

The Rouille (Lemon Curd)
Ingredients:
1)   1 cup Fish Stock
2)   1 cup Potato - peeled & cut into ¼” dice
3)   1 each small Garlic Clove - peeled
4)   1 each small Shallot - peeled
5)   1/2 pinch Saffron
6)   1 splash Worstershire
7)   1/2 ea. Pepper, Red - Roasted Peeled & de-seeded
8)   1 each Egg Yolk
9)   1 each Egg - whole
10) ½ cup Salad Oil
11) 1 cup Lemon Curd (see recipe below)
12) ½ each Lemon - fresh juice
13) Salt & Pepper to taste

Preparation:
1)   Take the 1st 7 ingredients & place in a sauce pot.
2)   Bring to a boil & reduce until the pot has only a little liquid left.
3)   Transfer product to a bowl & cool.
4)   Place in the robo-coupe & blend until smooth.
5)   Add the eggs to the mixture & blend for 10 seconds, add lemon juice & blend
       again for 10 seconds.
6)   Slowly add the salad oil until thick.
7)   Add Lemon Curd. Season with salt & pepper.

The Lemon Curd Itself
Ingredients:
1)   3 large Eggs
2)   1/3 cup Lemon Juice - Fresh only (squeeze & strain)
3)   1 tbs. Lemon Zest
4)   ¾ cup Sugar - granulated
5)   4 tbs. Butter - unsalted (room temperature)

Preparation:
1)   In a stainless steel bowl placed over a sauce pan of simmering water, whisk
       the eggs, sugar & lemon juice until blended.
2)   Continue whisking & cook until mixture becomes thick. This will take
       approximately 10 minutes. You want to ensure you do not over cook or it
       will curdle.
3)   Remove from heat and strain immediately.
4)   Cut butter into small cubes & whisk into the mixture until butter is melted.
5)   Add lemon zest & cool.

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