Michael Jordans Menu Recipes

JOHN SCROGGINS

Steps:

• 1 Season 45-day dry aged steak with salt and fresh cracked pepper. 2 Broil or grill steak to desired temp and finish with brown butter beef fat glaze.
• 1 In roasting pan sweat mirepoix, garlic and ginger. 2 Add balsamic vinegar and reduce by half. 3 Add chicken stock and veal demi-glace, also reduce by half. 4 Finish with salt and pepper. 5 Strain the sauce and serve.

MICHAEL JORDAN'S STEAK SAUCE IS THE UNDISPUTED GOAT

Steps:

• In a sauce pot, add Worcestershire and corn syrup, bring to simmer, and reduce to half. Then cool and set aside.
• In a separate sauce pot, heat butter until brown, but not burnt.
• In a separate pot, heat heavy cream and reduce until thick.
• Whisk reduced heavy cream and browned butter. Set aside to cool.
• Once Worcestershire and cream are cool, slowly whisk them together with the rendered beef fat until all items are fully incorporated.
• Cool completely and set aside for use.
• In a roasting pan, sweat mirepox, garlic, and ginger.
• Add balsamic vinegar and reduce by half.
• Add chicken stock and veal demi-glace, also reduce by half.
• Finish with salt and pepper.
• Strain the sauce and serve.

MICHAEL JORDAN'S 23 DELMONICO STEAK

Steps:

• Gather the ingredients.
• Combine ginger, shallots, carrots, and celery in a saucepan over medium-high heat. Sauté until browned slightly.
• Slowly pour in balsamic vinegar , stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
• Meanwhile, preheat grill. Season steaks on both sides and place on grill . Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and cook mushrooms until tender. Remove everything from the grill.
• Cut mushrooms into small triangles. Skewer mushroom pieces with sun-dried tomatoes onto rosemary sprigs.
• Place grilled steak on a plate. Top with rosemary skewers and sauce. Serve.

CORN CREME BRULEE

Steps:

• Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
• In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth.
• Preheat oven to 300 degrees F.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
• Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.

MICHAEL JORDON'S MACARONI & CHEESE

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
• Add 3/4 cup of flour.
• Blend well.
• Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
• Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
• Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
• Saute diced onion in oil over medium heat until soft. Add onion to roux.
• Next add Worcestershire sauce, Dijon mustard, salt and pepper.
• Whisk to incorporate all ingredients.
• Begin to add cheddar cheese, gradually, in small amounts.
• Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
• Whisk until smooth.
• Mix cheese sauce with cooked macaroni.
• Place in a large buttered oven-proof dish.
• Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
• Note: The recipe says "8 servings", however it seems more like twelve or more.