it to warm at room temperature for 10 to 15 minutes , until it rolls easily .
Pecan Bourbon Filling
• 3 eggs , lightly beaten
• 1 cup granulated sugar
• ½ cup light corn syrup
• ½ cup dark corn syrup
• ⅓ cup unsalted butter , melted
• 2 tbsp bourbon
• 1 tsp vanilla extract
• ¼ tsp salt
• 1¼ cups coarsely chopped pecans
1 . Preheat oven to 375 ° F . Mix eggs , sugar , corn syrups , butter , bourbon , vanilla and salt until well blended . 2 . Add pecans to raw cold shells , add mixture and bake for 15 minutes , adding more time as needed to reach a golden brown finish . 3 . Place on a rack to cool before serving . Serves 8 .
Brussels Sprouts with Pomegranate Seeds , Pecans and Balsamic Glaze Michael Archuleta – Banquet Chef
• 5 lbs . raw Brussels sprouts
• ½ cup balsamic glaze - • 2 cups pecans , toasted
• 1 cup pomegranate seeds
• 1 tbsp sage , chopped
• 1 tbsp coarse sea salt
• 1 tbsp coarse ground black pepper
• ½ cup olive oil
• ½ lb . butter
1 . Trim Brussels sprouts , rinse thoroughly and drain well . Cut sprouts in half and reserve for cooking later . 2 . Coat pecans in EVOO and toast at 350 ° F for 6-8 minutes or until golden brown . 3 . Cut pomegranates in half then , using your hands gently push down on each half , breaking the skin . Then , with a mallet , pound the pomegranate in the palm of your hand . This will extract the seeds . Rinse in water to remove the pith . 4 . In a cast iron pan on medium-high heat , melt the butter and add the olive oil . 5 . Once the pan is heated , toss in the Brussels sprouts and coat with mixture , add salt and pepper . 6 . Leave the Brussels in the pan without stirring for 2 minutes . This gives you a nice caramelization and nutty flavor . 7 . After 2 minutes , stir the Brussels and cook for 3-4 more minutes , stirring occasionally . 8 . At the last minute , toss in the pecans and sage . This will help bring out the flavor of the sage and pecans . 9 . Place the cooked Brussels sprouts mixture on a large platter . Top with balsamic glaze and pomegranate seeds . Serves 12-15 .
Creamy Mashed Potatoes Kirk Bonilla – Executive sous chef
• 3 pounds russet potatoes , scrubbed , unpeeled
• 1 tbsp coarse salt
• 325 g butter , diced and kept well-chilled until use
• 300 ml whole milk
• Salt and pepper
1 . Fill a saucepan with 2 liters of cold water and coarse salt , add potatoes . Bring to a simmer , cover , and cook until a knife slips in the potatoes easily and cleanly , about 25 minutes . 2 . Drain the potatoes and peel them . Put them through a potato ricer ( or a food mill fitted with its finest disk ) into a large saucepan . Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes . 3 . Meanwhile , rinse a small saucepan and pour out the excess water but do not wipe it dry . Add the milk and bring to a boil . 4 . Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit , stirring it in energetically for a smooth , creamy finish . Pour in the very hot milk in a thin stream , still over a low heat , stirring briskly . Keep stirring until all the milk is absorbed . Turn off the heat and taste for salt and pepper . Serves 10 .
Rigatoni alla Vodka Sauce Ruston Richardson – Chef de Cuisine
• 2 tbsp extra virgin olive oil
• 6 oz rigatoni pasta , cooked
• 3 oz prosciutto , chopped
• 2 shallots , sliced
• 4 cloves garlic , thinly sliced
• 1 tsp chili flakes
• 2 tbsp tomato paste
• ¼ cup vodka
• 1 ½ cups heavy cream
• ½ cup Parmesan cheese , grated ( optional )
• Chopped basil ( optional )
• Kosher salt
1 . In a large sauté pan , heat EVOO over medium heat . Add the prosciutto and shallots and sauté until the shallots are translucent . Add your garlic and chili flakes and cook for about 2 minutes , or until garlic has softened . 2 . Next , add tomato paste , stir to combine , and cook for 20 seconds . Add vodka with caution , this will make a flame . Let the alcohol burn off , then add your heavy cream , stirring the sauce until it thickens . 3 . Add the Parmesan , stirring to combine . Season with salt . 4 . Toss the cooked pasta with the sauce and stir until the whole dish comes together . 5 . Garnish with grated Parmesan and thinly sliced basil . Serves 2 .
Herb Marinated Roasted Prime Rib ( Rib eye ) Prabeen Prathapan – Executive Chef
• 6-8 lbs prime rib , boneless
• 4 tbsp whole grain mustard
• ¼ cup rosemary , chopped
• ¼ cup thyme , chopped
• 1 tbsp sage , chopped
• 2 tbsp coarse sea salt
• 1 tbsp coarse ground pepper
• ¼ cup olive oil
• ½ cup butter , softened
Red Wine Sauce
• 2 cups beef stock
• 1 cup red wine
• ¼ cup butter
• ¼ cup all-purpose flour
• Season as needed
1 . A day in advance , prep the prime rib by removing the excess fat . Do not cut too much of the fat . It would be ideal to get your rib eye from a local butcher , so they can prepare the meat for you . This will save time and labor . 2 . On the day of cooking , take the meat and the ½ cup of butter out at least 2 hours prior to cooking , so it gets to room temperature . Cooking steak straight from the fridge will take extra cooking time . 3 . Mix all the herbs , salt , pepper , olive oil , mustard , and soft butter . 4 . Apply this rub to the steak and rest for 2 hours . 5 . After resting , preheat the oven to 300 ° F . 6 . Line your baking tray with aluminum foil and place the marinated steak on the tray . 7 . Put the steak in the heated oven and using a temperature probe in the middle of the thickest part of the meat , set the internal cook temperature to 120 ° F . In case you do not have an internal thermometer in your oven , use an external meat thermometer . This should take about 2 hours . 8 . While the steak is cooking , in a saucepan , heat the wine to reduce to half , then add beef stock and cook till it is reduced to half the quantity . Set aside . 9 . In a separate pan , melt butter and flour to make a blond roux . Set aside 10 . Take the meat out and rest it for at least 30 minutes before serving . 11 . Remove all the juice from the tray . Strain and add to the red wine and stock reduction . Bring to a boil and simmer on low heat for about 15 minutes . 12 . Gradually add the roux until it reaches the consistency of a sauce . 13 . Slice the steak to your desired size and weight , add more salt and pepper if needed . Serve with red wine sauce . Serves 10-12 .
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