Beet Pasta With Vodka Vinaigrette And Osetra Caviar Recipes

BEET CARPACCIO WITH MINT VINAIGRETTE

Steps:

• Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
• Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
• Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

GREEN RICE

Steps:

• Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
• Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
• Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE

Steps:

• Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
• Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
• Preheat oven to 325 degrees Fahrenheit
• Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
• Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
• Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
• On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

SAUTéED SWISS CHARD WITH OLIVES

Steps:

• Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.
• Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Steps:

• Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
• In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

BOLICHE MECHIDO

Steps:

• Preheat oven to 350 degrees. Using a long knife, cut lengthwise into the roast from each end to create a space for the sausage (your fingers should touch if you insert them in each end). Remove the casing from the sausage and stuff it into the meat.
• Cut the onions into 1/4-inch-thick rings. Combine the garlic, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika in a cup and mix well. Stir in the vinegar and then rub the mixture over the roast.
• Place the oil in a Dutch oven just large enough for the roast, and heat until almost smoking over medium-high heat. Brown the roast on all sides, ends first and then the fat side, about 2 minutes a side. (The spice mix will brown quickly and stick to the pan but will flavor the gravy.) Remove the meat to a platter. Add the onions and 2 cups water. Stir quickly as the water bubbles up, and deglaze the pan. Add another cup of water, heat to boiling, reduce heat to medium, and cover. Cook for 10 minutes, until onions have softened. Return the roast to the pan, and spoon some of the onions on top. Add enough water so the liquid rises 2/3 of the way up the sides of the roast. Cover and bake for 1 hour.
• Remove the pan from the oven and turn the roast over in its liquid. Cover and let stand until cooled.
• Cut the potatoes into 1-inch chunks. Place them in a roasting pan just large enough to hold them in a single layer. Add enough cooking liquid and onions to almost cover the potatoes. Place in the oven along with the (covered) pan holding the roast. Cook until the potatoes are tender, about 30 minutes, stirring every 10 minutes and adding more cooking liquid as it boils away. Stop adding liquid after 20 minutes.
• Cool the roast about 15 minutes and place on a cutting board. Boil the liquid down so there is about 2 cups while you slice the meat into 1/2-inch-thick pieces. Arrange on a serving platter with the potatoes. Pour the onion gravy over all and serve.