Chef Leo Forneas

Blue Bay Mussels with Tomato and Scallion

Leo — Thu, 03 May 2012 20:57:03 +0000

Ingredients

Mussels:

30 Pcs Mussels, Blue Bay
½ Each Garlic, Shaved
6 Pcs Cherry Tomato, Cut in Half
2 Tbsps Pancetta, Blanch, Cook until Crispy, STORE IN OIL
Basil, Picked
Scallion, Cut Into Bias
Salt
Red Pepper, Crushed

Baguette:

Baguette, Cut Into Bias
Thyme, Picked and Chopped
Rosemary, Picked and Chopped
Garlic Oil

Directions

Go here.

Duck Confit Salad with White Balsamic Vinaigrette

Leo — Thu, 03 May 2012 20:34:56 +0000

Ingredients

Confit:

1 Cs Confit Leg
3 Tbsp Black Peppercorn
1 Bunch Thyme
Baliene Coarse Sea Salt
½ Cup Garlic
1 Tsp Cloves
10 Pcs Star Anise

Dressing:

3 Oz Shallots, Peeled and Finely Chopped
4 Oz White Balsamic
6 Oz Extra Virgin Olive Oil
Salt
Fresh Cracked Pepper
Lemon Juice
1 Tbsp Dijon Mustard

Garnish With:

Frisee Lettuce, Clean
Mache
Tarragon
Apples, Finely Julienne

Directions

For the Confit:

Salt the ducklegs lightly and let it sit for half an hour… then add the rest of the ingredient. Cover with canola oil then cook in the oven at 300 degrees until tender.

For the Dressing:

Combine all the ingredients together and reserve.

Scallop Robata with Prosciutto Vinaigrette and Micro Cilantro

Leo — Thu, 03 May 2012 20:20:52 +0000

Ingredients

Vinaigrette:

2 Cups Procuitto, Small Dice
2 Tbsp Mustard, Dijon
¼ Cup Sherry Vinegar
¼ Cup Honey
3 Tbsp Japanese Chili Paste
½ Cup Chives, Finely Cut
3 Cups Grapeseed Oil
To Taste Salt
To Taste Lemon Juice, Fresh and Strain

Garnish With:

Micro Cilantro

Directions

For the Vinaigrette:

1. Fry the procuitto in the deep fryer until crispy.
2. In a medium combine all the ingredients together and lightly emulsify.
3. Garnish with chervil.

Bacon Robata with Pickled Red Onion and Onion Marmalade

Leo — Thu, 03 May 2012 17:36:44 +0000

Ingredients

Onion Red:

6 Each Red Onion, Peeled and Brunoise
1 Qt Red Wine Vinegar
1 Pint Red Wine
1 Qt Water
4 Cups Sugar
½ Cup Salt
2 Each Bay Leaf

Caramelized:

6 Each Spanish Onion, Peeled and Brunoise
2 Tbsp Salt
2 Tbsp Sugar
¼ Cup Extra Virgin Olive Oil
4 Oz Butter

Bacon:

4 Pcs Bacon

Rosemary Honey:

2 Cups Honey
3 Sprigs Rosemary, Finely Chopped

Directions

For The Pickled Onion:

1. Combine all the ingredients together and pickled for 24 hours before using.
2. Before serving, drain some of the pickling liquid and save for another batch.

For the Marmalade:

1. Combine all the ingredients in a non stick pans and caramelized until golden brown. Drain the excess fat in chinois before using.

Scallop and Shrimp Hot Pot with XO Bok Choy and Shrimp Emulsion

Leo — Thu, 03 May 2012 16:50:16 +0000

Ingredients

Stock

5 # Shrimp Shells
3 Each Spanish Onion, Peeled and Medium Dice
3 Each Carrots, Peeled and Medium Dice
5 Stalks Celery, Medium Dice
8 Each Garlic, Crushed
7 Each Tomato , Rough Chopped
1 Qt. Sake
2 Gallon Chicken Stock
Rosemary
Thyme

½ Cup Butter
2 Tbsp Soy Lecithin

Garnish With:

Bok Choy, Cleaned
XO Sauce

Directions

Go here

And here.

Vietnamese Spring Roll with Dipping Sauce (Nuoc Cham Ma)

Leo — Tue, 01 May 2012 15:58:38 +0000

Ingredients

Sauce:

1 Cup Sugar
1 Cup Water
½ Cup Fish Sauce
1 Cup Lime Juice, Strained
5 Each Red Finger Chili, Seeded and Finely Chopped
1 Tbsp Garlic, Peeled and Minced
1 Cup Shallots, Peeled and Minced

Vietnamese Roll:

8 Shrimp, Peeled and Ground
2 Bun Cilantro, Picked and Chopped
3 Bun Scallion, Minced
3 Oz. Ginger, Peeled and Chopped
1 ½ Jicama, Peeled and Small Dice
12 Oz. Heavy Cream

3 Tbsp Corn Starch
3 Tbsp Salt
1 Tbsp Cayenne

Directions

For the Sauce:

• Combine sugar and water and bring to a simmer and dissolve the sugar. Remove from the heat then combine all the ingredients together. Reserved.

For the Spring Roll:

• Place the shrimp in the Hobart then mix vigorously until sticky, incorporate the heavy cream at a low speed then add the rest of the ingredient.