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RECIPE BOOK
B ENEFI T T I NG SECO ND HARVEST HEART LAND
D I S HC U I S I N E FO R C HA N G E .O R G
THURSDAY
MAY 30
2013
SA IN T PAU L
RIVERCENTRE
DI S H C U I S I NE FORC H ANGE .ORG | 1
Auction
presented by
®
BRING HOPE
TO HUNGRY CHILDREN
2 | DI S HC U I SI N E FO R C HA N G E .ORG
THANK
YOU
To our Chefs and Restaurants
The following chefs and restaurants truly put the “dish” in
Dish: Cuisine for Change. Their generosity and talents are
unrivaled, and we couldn’t be more appreciative of their
efforts tonight. If you enjoyed the dishes you sampled, please
use the following recipes to dish them up at home. Some of
the recipes are packed with too much bold flavor to contain
on a single page, so be sure to download all the recipes in
their entirety at dishcuisineforchange.org/recipes.
DI S H C U I S I NE FORC H ANGE .ORG | 3
al Vento
CHEF
JON HUNT
Bucatinni alla Amatriciana
INGREDIENTS:
1 lb Bucatinni noodles
1 tbsp chili flakes
16 oz San Marsano whole tomatoes
(puréed)
¼ red onion, diced
½ lb pancetta, diced
1 tsp extra virgin olive oil
½ c grated parmesan cheese
1 tbsp garlic
PREPARATION:
In a heavy 4 qt. saucepan, brown the pancetta until crispy. Add onion, garlic and chili flakes.
Add tomatoes and stew on low for 30 minutes, stirring every couple minutes. In a 4 qt. pot,
boil water. Once water is boiling, add salt and pasta, and cook until al dente. Add pasta to
sauce, and stir on low until pasta is flavored with sauce. Serve with Parmesan cheese.
Makes 4 servings.
5001 34th Ave S. Minneapolis, MN 55417
612-724-3009 | alventorestaurant.com
HOURS:
Sun – Thu Fri – Sat Sat – Sun
4 | D I S HC U I SI N E FO R C HA N GE .ORG
4:30pm – 10pm
4:30pm – 11pm
10am – 2pm (Brunch)
Barbette
CHEF
SARAH MASTER
Oysters with Mignonette Sauce
INGREDIENTS:
1 c red wine vinegar
¼ c minced shallots
1 tsp fresh cracked black pepper
PREPARATION:
Serve sauce with oysters.
1600 W. Lake St. Minneapolis, MN 55408
612-827-5710 | barbette.com
HOURS:
Sun – Thu Fri – Sat 8am – 1am
8am – 2am
DI S H C U I S I NE FORC H ANGE .ORG | 5
Basil’s Restaurant
CHEF
TIM KOVACS
Porcini Mushroom Soup with Truffle Foam
INGREDIENTS:
1 lb button mushrooms
1 tsp nutmeg
1 lb shiitake mushrooms
Kosher salt (to taste)
3 oz fresh porcini mushrooms
½ tbsp black pepper
½ c minced garlic
1 tsp cayenne pepper
3 diced yellow onions
2 tbsp fresh thyme, picked
6 qt heavy cream
1 lb whole butter
5 qt vegetable stock
2 c sherry wine (sweet)
PREPARATION:
Wash and dice all mushrooms, making sure to remove all stems. Slowly sweat the onions and
mushrooms in whole butter. While stirring the mushrooms, add spices and fresh thyme, and
continue to cook for 6 minutes on medium heat. Deglaze the mushrooms with sherry wine,
then add in the stock and cream. Simmer for approximately 20 minutes and season with salt.
Lightly thicken the soup using a blond roux* (see note below). With a Burr or immersion mixer,
blend everything together to create a creamy consistency. Make sure to adjust seasoning.
Makes 3 gallons.
*Blond Roux notes: roux is equal parts flour and butter cooked together in a pan to form
a paste. This paste is used to thicken cream soups and sauces.
Truffle Cream
3 c heavy cream
½ tsp salt
1 oz white truffle oil
Ground nutmeg (to taste)
Whip the chilled cream, salt, and oil together in a bowl until stiff peaks form. Spoon foam
onto the soup, and garnish with sprinkled nutmeg.
The Marquette Hotel, 3rd floor
710 Marquette Ave. S. Minneapolis, MN 55402
612-376-7404 | basilsminneapolis.com
HOURS:
Mon – Sat Sun 6 | D IS HC U I SI N E FO R C HA N GE .ORG
6:30am – 2pm 5pm – 10pm
6:30am – 12pm (Brunch)
Bradstreet Crafthouse
CHEF
ANDY VYSKOCIL
Seared Pork Belly with
Sautéed Swiss Chard and Tomato Jam
INGREDIENTS:
1 pork side, cleaned
1 c kosher salt
1 c sugar
2 tbsp star anise, whole
2 tbsp ginger root, sliced
2 tbsp fennel, whole
2 tbsp cloves, whole
1 cinnamon stick, whole
1 onion, peeled and
quartered
2 carrots, washed and
cut in 1” rounds
3 celery stalks, washed and
cut in 1” pieces
1 garlic head, halved
½ c red wine
3 thyme sprigs
2 bay leaves
PREPARATION:
Work the sugar, salt, and all spices together with hands until well infused. Dry pork bellies
and season evenly with all the salt mixture. Let cure 24 hours, rinse and dry. In a hot sauté
pan, sear the pork bellies on all sides. Saute all the vegetables until slightly caramelized, then
deglaze with wine. Top with water, add herbs, and slightly simmer until tender, about 3 hours.
Cut heat and allow to cool in the juice.
Tomato Jam
2 onions, diced small
3 garlic cloves, diced small
1 oz butter
1 orange zest
4 tbsp mint, chopped
4 tbsp basil, chopped
1 Fresno pepper, chopped
1 tbsp oregano
5 c sugar
½ c champagne vinegar
3 cans Rega brand tomatoes
Salt
Pepper
Sauté the onions and garlic with the butter until translucent. Add the sugar and bring to
thread stage. Add the mint, basil, Fresno, oregano, and orange zest. Mix well and then
add the vinegar. Let reduce 15 minutes, and then add tomatoes. Reduce until marmalade
consistency, and season with salt and pepper.
FINAL ASSEMBLY
Sear pork belly in a nonstick pan. Remove belly, add butter, and make brown butter in
the pan. Add garlic and blanched Swiss chard, sautéing until heated through. Season with
salt & pepper to taste. Swipe 2 oz of tomato jam on the plate, place the swiss chard on top
of the jam, and place the belly over the chard.
Graves 601 Hotel
601 1st Ave. N Minneapolis, MN 55403
612-312-1821 | bradstreetcraftshouse.com
HOURS:
Tues – Sat
5pm – 2am
DI S H C U I S I NE FORC H ANGE .ORG | 7
French Meadow
Bakery & Café
CHEF
GEORGE LOHR
Beet Carpaccio Salad
INGREDIENTS:
SALAD DRESSING
1 qt tarragon, picked
SALAD
4 red beets, unpeeled
GOAT CHEESE CROQUETTES
6 oz goat cheese
1 c shallots, roughly chopped
4 gold beets, unpeeled
2 c flour
¼ c Dijon mustard
2 c apple cider vinegar
5 eggs
1 ½ c honey
4 heads gem lettuce
¼ c water
2 ¼ c rice vinegar
8 tbsp pepitas
Panko bread crumbs
Salt and pepper to taste
Canola oil for frying
5 c canola oil
PREPARATION:
SALAD DRESSING
Place tarragon, shallots, mustard, honey, and vinegar in a 6 quart cambro. Mix until shallots
are pulverized. Slowly add canola oil in a consistent stream. Salt and pepper to taste.
SALAD
Place beets in a stock pot and submerge with water. Add apple cider vinegar and simmer
on stove top until tender. Strain beets from water, peel, and slice 1/8 inch thick. Toss gem
lettuce leaves in bowl with dressing and pepitas. Arrange beets on plate and cover with
lettuce. Top with goat cheese croquettes.
GOAT CHEESE CROQUETTES
Scale and shape four 1½ oz goat cheese discs. Toss cheese in flour and coat evenly. Make
egg wash by whisking eggs and water together in a small bowl. Dip each disc in the egg
wash, then hand toss in Panko bread crumbs. Heat ½ inch oil in frying pan, then place
croquettes in oil, and fry until browned.
Makes 4 salads.
2610 S. Lyndale Ave. Minneapolis, MN 55408
612-870-7855 | frenchmeadowcafe.com
HOURS:
Sun – Thu Fri – Sat 8 | D IS HC U I SI N E FO R C HA N GE .ORG
6:30am – 9pm
6:30am – 10pm
Good Earth
CHEF
CHESTER DYRUD
Chicken Salad
INGREDIENTS:
Cooked chicken breast, shredded
Parsley
Mayonnaise
Celery, chopped
Lemon juice
Good Earth special seasoning
Green onions
PREPARATION:
Mix together and chill.
1901 Highway 36 W. Roseville, MN 55113
612-636-0956 | goodearthmn.com
HOURS:
Mon – Sat Sun 7am – 10pm
7am – 9pm
DI S H C U I S I NE FORC H ANGE .ORG | 9
Grecco’s on the
St. Croix
CHEF
JUSTIN GRECCO
Parmesan, Apple & Apricot Salad
With an Herb Vinaigrette
INGREDIENTS:
SALAD
1 head favorite lettuce (we prefer red leaf)
VINAIGRETTE
1 shallot, minced
½ c dried apricots, julienned
1 tbsp honey
½ c shaved parmesan cheese
1 tsp Dijon mustard
½ c apple (preferably Granny Smith),
julienned
Tobasco or other hot sauce, splash
½ c apple cider vinegar
1 ½ c vegetable or olive oil
¼ c fresh herbs (chives, basil, rosemary,
whatever is in season), chopped
Salt & pepper, to taste
PREPARATION:
VINAIGRETTE PREPARATION
Whisk together shallot, mustard, honey, hot sauce, vinegar and herbs. While whisking, slowly
drizzle oil into bowl until all is combined. Season with salt and pepper to taste.
FINAL ASSEMBLY
Cut lettuce into bite size pieces; combine with apples, parmesan and apricots. Dress salad
with prepared vinaigrette. Some dressing will be left over for later use. Toss salad and serve.
115 N. Washington St. St. Croix Falls, WI 54024
715-483-5003 | greccosrestaurant.com
HOURS:
Wed
Thu – Sat Sun
10 | D IS HC U I SI N E FO R C HA N G E .ORG
5pm – 9pm
11am – 10pm
11am – 9pm
Hell’s Kitchen
CHEF
JOSEPH WUESTENHAGEN
Barbecued Pulled Pork Sandwich
INGREDIENTS:
2 ½ lb pork butt
2 tbsp ground black pepper
¾ c rib rub (see recipe)
2 tbsp Tabasco sauce
4 c apple cider vinegar
1 tbsp Kosher salt
2 tbsp sugar
2 3
/ c barbecue sauce (see recipe)
2 tbsp crushed red pepper
4 tbsp unsalted butter
PREPARATION:
Prepare Rib Rub. Choose a pork butt with a thick layer of fat across the top, and do not trim
this fat. Score the fat in a grid pattern with a sharp knife, about ½ inch deep. Generously
apply rib rub, and press firmly into meat. Let pork sit at room temperature for 2 to 3 hours.
Preheat oven to 450°. Place a wire rack inside a rimmed baking sheet, put pork butt on the
rack, and place on the oven’s center rack. Immediately reduce heat to 325° and bake 50
to 65 minutes or until a thermometer inserted in the thickest part of the meat registers 170°.
Remove from the oven, and let rest 30 minutes.
Whisk together cider vinegar, sugar, crushed red pepper, black pepper, Tabasco, and
salt in a medium mixing bowl. Pour vinegar mixture into a 13x9” baking pan. Cut pork roast
lengthwise into 3 pieces. Arrange meat in the baking pan and cover with aluminum foil.
Heat oven to 325°. Place the pan on the oven’s center rack and cook 35 minutes. Remove
and let cool to room temperature uncovered. Cut each piece on meat into 3 slices. Gently
pull meat apart using your hands, and place in a medium mixing bowl. Add broth from the
baking pan if the meat appears dry.
Heat the barbecue sauce in a small saucepan until hot, but not boiling. Add sauce to pulled
pork and mix well. Check consistency – the pork should be moist but not too wet.
For the rest of the recipe, go to pages 22-23.
80 S. 9th St. Minneapolis, MN 55402
612-332-4700 | hellskitcheninc.com
HOURS:
Mon – Wed 6:30am – 10pm Thur
Fri 6:30am – 2am
Sat 7:30am – 2am Sun
6:30am – 11pm
7:30am – 10pm
DI S H C U I S I NE FORC H ANGE .ORG | 11
Kincaid’s
CHEF
GREG JOHNSON
Tuna Salad Tartine
INGREDIENTS:
POACHED TUNA
2 lb tuna, cut into
random chunks
½ tsp pepper
1 tsp salt
½ oz thyme sprigs
4 oz garlic cloves, smashed
AIOLI
2 whole eggs
Juice from ½ lemon
2 garlic cloves
2 c reserved tuna oil
Salt (to taste)
TUNA SALAD MIX
2 lb tuna poached and
shredded
2 c aioli
4 oz capers, chopped
4 oz kalamata olives, rough
chopped
1 oz parsley, rough chopped
4 bay leaves
Zest from 1 lemon
Peel of 1 lemon
2 c blend oil
PREPARATION:
POACHED TUNA
Toss the tuna with the salt and pepper. Then toss again with the thyme, garlic, bay and
lemon peel. Put into a shallow pan and cover with the oil. Cook for 20 minutes in a 200°
degree oven. Remove and shred the tuna and reserve the oil.
AIOLI
Place the eggs, juice, and garlic in a blender, and puree until smooth. Then slowly add the oil
until completely emulsified. Season with salt.
TUNA SALAD MIX
Mix all ingredients together and hold until ready for preparation.
FINAL ASSEMBLY - 1 TARTINE
4 oz Tuna salad mix
1 slice of baguette, sliced 1”
thick by 7” long
½ tsp butter, softened
¼ tsp Kosher salt
1 soft cooked egg
½ oz radish, sliced
1 ½ oz mixed greens
¼ oz micro greens
½ oz red wine vinaigrette
¼ oz garlic chips
Brush the bread with the butter, season with salt, and grill to achieve nice marks. Top the
bread with the tuna mix, radish, micro greens, and garlic chips. Slice the soft cooked egg,
and place on half on each end of the sandwich. Toss the mixed greens with the dressing,
and mound behind the tartine. Served open-faced with all the ingredients visible.
380 St. Peter St. St. Paul, MN 55104
651-228-0661 | kincaids.com
HOURS:
Mon – Thurs 11am – 10pm
Sat 4pm – 11pm
12 | D IS HC U I SI N E FO R C HA N G E .ORG
Fri
Sun
11am – 11pm
4pm – 9pm
Masu Sushi & Robata
CHEF
TJ RAWITZER
Scottish Salmon Tataki with Ramp and
Lemon Kimchi, Honshimeji Mushrooms
and Tare
INGREDIENTS:
½ lb ramp greens, washed well and drained
½ tbsp sugar
½ tbsp Kosher salt
2 tbsp Korean chili flakes
1 tbsp anchovy sauce
1 lemon, sliced paper thin with
the seeds removed
PREPARATION:
Makes 4 small appetizers. It is important with this dish to plan ahead. Making kimchi takes
time as does finding a good fishmonger. If you have trouble finding acceptable fresh fish,
frozen will definitely work. More often than not, frozen seafood gets a bad rap, but the
truth is most fish sold as fresh has been frozen at some point or held slightly above freezing.
What’s important, whether fresh or frozen, is that the fish is of the highest possible quality. I
recommend spending a little more money and buying fresh because it is pure and unaltered
from its natural state and the texture tends to be nicer.
KIMCHI
Ramps or wild leeks are available locally in Minnesota starting early spring into early summer.
They grow wild and are extremely flavorful. If you cannot get ramps, chives or spring onions
will also work well. The ramp bottoms or “whites” work great for pickling or making ramp
butter. This recipe makes about 3 cups of kimchi, which is more than you need for the dish,
but I’m sure if you use your imagination, you’ll find endless uses for the leftovers.
In a large bowl, combine the washed ramp greens with the salt and let sit overnight in the
refrigerator. The next morning, drain and discard the liquid that has accumulated. In a
separate bowl, combine together the chili pepper flakes, sugar, and anchovy sauce.
Add the lemon and chili flake mixture to the ramps and combine well (you may want
to wear gloves for this part). Place this mixture in an air tight container and refrigerate a
minimum of 2 days, but you can let the flavors develop for up to a month. Re-toss the Kimchi
before serving.
For the rest of the recipe, go to pages 24-25.
330 E. Hennepin Ave. Minneapolis, MN 55414
612-332-6278 | masusushiandrobata.com
HOURS:
Mon – Thu
Sat
11am – 12am
4pm – 1am
Fri
Sun 11am – 1am
4pm – 11pm
DI S H C U I S I NE FORC H ANGE .ORG | 13
McCoy’s Public House
CHEF
PETER HOFF
Ham and Cheese
PIMENTO CHEESE INGREDIENTS:
6 oz aged cheddar cheese, finely grated
2 oz minced cherry peppers
2 oz cream cheese, softened
1 tbsp Frank’s red hot sauce
2 oz mayonnaise
½ tsp ground black pepper
4 oz Merkts cheddar cheese spread
PREPARATION:
Grilled Ciabatta bread – as needed
Olive oil – as needed
Shaved country ham* – as needed
1 batch pimento cheese
Green onion – 3 slices each
*I use country ham in this recipe because it fits the southern vibe of the dish, but you can use
prosciutto or any other cured ham that you like or can easily find.
Combine all of the ingredients for the pimento cheese in a food processor and pulse until
thoroughly mixed. Hold cold until ready to use. Take your Ciabatta bread and slice ¼” thick,
brush heavily with olive oil and griddle in a sauté pan or grill. Once bread is crisp, hold it aside
until ready to use. Depending on where you buy your ham, you can have the person shave it
to your specifications. I usually have them slice it as thin as possible without the ham
falling apart.
The assembly depends on personal preference. Take a piece of griddled bread, and spread
on as much of the pimento cheese as you like. Place as much of the shaved ham on top of
the cheese as you see fit, and garnish with the green onion.
3801 Grand Way St. Louis Park, MN 55416
952-224-9494 | mccoysmn.com
HOURS:
Happy Hour
Late Night Menu
14 | D I S HC U I SI N E FO R C HA N G E .ORG
Daily Open – 11am
Mon – Fri
3pm – 6pm
Sun – Thur
10pm – 12am
Daily 10pm – 12am
The Oceanaire
Seafood Room
CHEF
ROBERT WOHLFEIL
Cured Alaska Salmon, Apricot Chutney
with Five-Spiced Potato Gaufrettes
INGREDIENTS:
CURED ALASKA SALMON
1 lb salmon fillet (skinless,
boneless)
3 oz salt
3 oz sugar
1 tbsp whole coriander
2 oz Thai basil
APRICOT CHUTNEY
4 apricots, pitted and diced
1½ oz golden raisins
1 red pepper
1 green pepper
½ red onion
1 tbsp ginger, peeled and
minced
1 tbsp garlic, minced
2 tbsp brown sugar
3 oz rice wine vinegar
Salt (to taste)
Cayenne pepper (to taste)
1½ oz olive oil
FIVE -SPICED POTATO
GAUFRETTE
4 Yukon gold potatoes
Chinese 5 Spice, as needed
Salt (to taste)
PREPARATION:
CURED ALASKA SALMON
Important: for this recipe, DO use a frozen salmon product as it is the safest option when
serving a raw/uncooked food. Mix together the salt, sugar, and coriander. Thinly slice the
basil (chiffonade), and layer over the top of the salmon filet. Spread evenly the seasoning
mixture over the salmon. Wrap fillet tightly in plastic wrap, and place in the refrigerator.
The curing process should be complete in 24-48 hours depending on the thickness of the fillet.
You can press the salmon (weight on top) to aid in the curing process. When salmon is cured,
slice on the bias, and serve.
APRICOT CHUTNEY
Plump the raisins in the rice vinegar, and set aside. Heat the olive oil in a skillet, and add the
vegetables. Stir in the sugar and raisins. As soon as the vegetables begin to soften, add diced
apricots. If they are added too soon, they will break down too much and become mushy.
Cook until all ingredients have a cooked, yet firm texture and a syrupy consistency is reached
in the pan. Season to taste with salt and cayenne pepper.
FIVE -SPICED POTATO GAUFRETTE
Slice the potatoes with a mandolin to achieve the waffled Gaufrette appearance. Soak
potatoes in cold water for 2 hours to draw out the starches. Dry the potatoes well, and fry at
325°F until golden brown and crispy. Toss immediately with 5 spice and salt to taste.
Allow to cool over a towel to drain the excess fat.
50 S. 6th St. Minneapolis, MN 55402
612-333-2277 | theoceanaire.com
HOURS:
Mon – Thu
Fri
Sat 11:30am – 10pm
11:30am – 11pm
5pm – 11pm Sun 5pm – 10pm
DI S H C U I S I NE FORC H ANGE .ORG | 15
Salut Bar Américain
CHEF
ANTHONY LEONHARDI
Raspberry Pistachio Crepes
INGREDIENTS:
PISTACHIO PASTRY CREAM
1½ c unsalted pistachios,
finely ground
3 c milk (can use low fat or
dairy free)
¼ tsp kosher or fine sea salt
6 large egg yolks
CREPES
1 c flour
CHANTILLY CREAM
2 c heavy cream
2 eggs
2 tbsp granulated sugar
½ c milk
1 tsp vanilla extract
½ c water
½ c sugar
¼ tsp salt
3 tbsp cornstarch
2 tbsp butter
2 tbsp cold unsalted butter
(or dairy free substitute)
1 tbsp pure vanilla extract
PREPARATION:
In large sauce pan, combine pistachios, milk and salt and bring just to a boil. Let sit for about
15 minutes. Strain mixture through a fine mesh strainer and discard solids. Measure liquid, you
need 2 cups. If less, add milk. Rinse and wipe out saucepan. In the bowl of an electric mixer,
preferably with a paddle attachment, beat egg yolks and sugar until mixture is thick and light
yellow, about 3 minutes. Turn mixer to low and slowly add cornstarch. Slowly pour in pistachio
milk and mix until well combined. Pour mixture into saucepan.
Cook mixture over medium heat, stirring constantly with a whisk or wooden spoon until it
starts to boil gently. Continue cooking, stirring constantly for 1-2 minutes until mixture is thick.
Remove from heat and stir in cold butter and vanilla. If mixture starts to look curdled, just
whisk the daylights out of it, and it’ll come together again. Strain mixture through a fine
strainer into a clean bowl. Cover with plastic wrap, pressed directly onto surface of pastry
cream to prevent skin from forming. Refrigerate until cold, about 2 hours. Pastry cream
can be made 2-3 days ahead. Before using, whisk pastry cream by hand or with handheld
mixture until smooth.
For the rest of the recipe, go to page 26.
917 Grand Ave. St. Paul, MN 55105
651-917-2345 | salutbaramericain.com
HOURS:
Mon – Thu
Sat Sun 16 | D I S HC U I SI N E FO R C HA N G E .ORG
11am – 10pm
Fri 11am – 12am
10am – 12am
10am – 3pm (Brunch) 3pm – 10pm
The Schwan
Food Company
CHEF
MATT HORN
Korean Braised Beef Short Rib
Sandwich on Grilled Naan with
Spicy Pickled Vegetables
INGREDIENTS:
1 box Schwan’s Home Service Boneless Beef
Short Ribs #426 (available at Schwans.com)
Naan bread or your favorite flatbread
CJ Korean BBQ Sauce, Bulgogi
(available in Asian grocery stores)
1 tbsp extra virgin olive oil
½ bunch fresh cilantro
Green onion, sliced
Feta cheese
Mancini Hot Giardiniera, drained,
finely chopped
PREPARATION:
Thaw the unopened Schwan’s Boneless Beef Short Ribs in your refrigerator overnight
according to package directions. Open the short ribs package and drain off supplied
braising liquid. Place beef in a 5 qt. sauce pan. Pour ½ bottle of the BBQ Sauce over the ribs.
Add 1 cup of water. Place pan over high heat until liquid begins to simmer. Reduce heat
to low and cover. Gently warm the short ribs in the Korean BBQ sauce/water mixture for 30
minutes. Remove the beef and shred with a fork. Reduce remaining braising liquid by half.
Preheat a gas grill to medium-high. While the braising liquid is reducing, brush olive oil over
the flatbread and grill over medium-high heat until warmed through and grill marked.
FINAL ASSEMBLY
Sprinkle feta over the warmed flatbread and top with the shredded beef short rib. Top the
beef with some of the reduced braising liquid, the Mancini Hot Giardiniera, fresh cilantro
sprigs, sliced green onions and enjoy!
schwans.com
DI S H C U I S I NE FORC H ANGE .ORG | 17
Solera
CHEF
JORGE GUZMAN
Catalan Beans
INGREDIENTS:
8 strips of bacon, diced
4 tbsp chipotle purée
1 onion, small diced
¼ c tomato paste
2 carrots, small diced
1 c brown sugar
2 celery stalks, small diced
¼ c molasses
2 jalapeño peppers, small diced
2 qt chicken stock
2 fresno chili peppers, small diced
1 sachet with bay leaf, thyme, rosemary
2 tbsp garlic, minced
2 qt white beans, soaked
PREPARATION:
In the bottom of a heavy saucepan, render bacon in a small amount of 90/10 blend oil
(vegetable/canola or canola/olive). Combine the onion, carrots, and celery to make
mirepoix. Add the oil from the rendered bacon and sweat them over low heat for 5-10
minutes, until they start to release their juices into the pan. Add jalapeños, chilies, and garlic
and stir. Combine with the chipotle purée, tomato paste, brown sugar, molasses, chicken
stock, and sachet. Bring to a boil, and then simmer until liquid is reduced by a quarter. Add
beans (and a little extra chicken stock to cover, if needed) and simmer on low until beans
are cooked. Pour out on sheet tray to cool rapidly.
900 Hennepin Ave. Minneapolis, MN 55403
612-338-0062 | solera-restaurant.com
CO CINA de E S PAÑA
18 | D IS HC U I SI N E FO R C HA N G E .ORG
HOURS:
Dinner Tues – Sat 5pm – 12am
Happy Hour
4pm – 6pm
Rooftop
4pm – Close
Sun 5pm – 11pm
10pm – 12am
The Strip Club
Meat & Fish
CHEF
J.D. FRATZKE
Grass-fed Beef Brisket Braised in Lager
INGREDIENTS:
6 lb grass-fed beef brisket,
cap on
2 tbsp chopped fresh sage
1 c diced celery
2 tbsp fresh cracked
black pepper
1 tbsp fresh thyme, stripped
¼ c red wine vinegar
3 dry bay leaves
2 bottles lager beer
10-12 garlic cloves, clipped
and smashed
1 qt beef or pork stock
1 tsp allspice
1 tbsp ground cumin
1 tbsp cracked red chilies
2 c diced yellow onion
2 c diced carrots
sea salt
olive oil
PREPARATION:
In a small mixing bowl, combine dry spices, fresh herbs, chilies, and pepper. Mix well until
evenly distributed. Lay brisket out on a cutting board and pat dry. Season liberally with sea
salt on both sides, and then cover both sides with herb and spice mix. Refrigerate, covered,
for at least four hours but no more than 24 hours.
Preheat your oven to 325° degrees. Place a large Dutch oven or roasting pan over a burner
set to medium heat on your range top. Add about ¼ cup olive oil. When oil begins to
shimmer, use a tongs and meat fork to carefully add brisket to the pan. Sear on each side for
approximately 6-10 minutes or until an even chocolate-brown caramelization appears. Once
seared, remove brisket from pan and allow to rest in a baking dish or large mixing bowl.
Reduce heat to medium low, and add chopped vegetables and garlic. Sauté, stirring often
to keep the veggies moving, until they begin to brown. Add beer and vinegar. Reduce by
about a quarter, or until the alcohol has cooked out of the beer. Add the stock, and bring to
a simmer. Push the veggies to the side of the pan, replace the brisket (fat side up), adding
any juices that may have gathered in the holding vessel. Spoon as many of the veggies as
possible on top of the brisket cap, cover tightly with two layers of aluminum foil and place in
oven. Braise for 5-6 hours. To check doneness, test the meat by removing the foil (be careful
to avoid steam burns!) and tug at the brisket with a fork or tongs. If the meat falls away, it is
ready. If not, cover again and check every 20 minutes, using the same method.
When brisket is finished, remove from oven, discard foil, and allow it to cool at room
temperature for 30-45 minutes. Remove from pan, and transfer juices to a small stock pot.
Simmer and skim off fat. Reduce the braising juices by 50%, season to taste with sea salt and
fresh cracked black pepper. Slice brisket against the grain in ½” cuts with a very sharp knife.
Serve two slices over toasted peasant bread with heavy spoonfuls of the braising liquid and
a tomato, olive, and tarragon aioli salad. Quaff prodigious amounts of Cannonau or Malbec
as an accompaniment of liquid cheer.
378 Maria Ave. St. Paul, MN 55106
651-793-6247 | domeats.com
HOURS:
Tues – Thur
Fri – Sat
Sat – Sun
5pm – 10pm
5pm – 11pm Sun 5pm – 9pm
9am – 2pm (Brunch)
DI S H C U I S I NE FORC H ANGE .ORG | 19
Treasure Island
Resort & Casino
CHEF
JAMES POWERS
Cajun Pork Tenderloin with
Grilled Asparagus
INGREDIENTS:
1 pork tenderloin
1 oz olive oil
1 c flour
Asparagus
2 oz of your favorite Cajun seasoning
1 oz hollandaise sauce
PREPARATION:
Clean silver and any fat from the pork tenderloin. Slice into 2 oz medallions. Mix flour
and Cajun seasoning. Dredge pork in Cajun-seasoned flour. Heat up olive oil in a sauté
pan and cook pork until done. Place two grilled asparagus on top of pork. Serve with 1 oz
hollandaise sauce.
5734 Sturgeon Lake Rd. Welch, MN 55089
800-222-7077 | treasureislandcasino.com
20 | D IS HC U I SI N E FO R C HA N G E .ORG
Zelo
CHEF
JASON GIBBONS
Gazpacho
INGREDIENTS:
4 oz shallots, chopped
¼ tsp black pepper
2 tsp garlic, minced
1 ½ tbsp cumin seed, toasted, ground
20 oz (about two) cucumbers, peeled,
seeded, chopped
½ oz fresh cilantro, chopped
5 oz red pepper, seeded, chopped
5 oz yellow pepper, seeded, chopped
4 c canned tomato, whole or strips
¼ oz fresh basil, chopped
1 tsp oregano, dry
1 tbsp + 1 tsp Worcestershire sauce
1 jalapeño,
jalapeno, seeded, minced
7 oz ciabatta bread, crust removed,
diced ½”
½ c champagne vinegar
1 ½ c water
2 c tomato juice
1 c extra virgin olive oil
1 tbsp Kosher salt
PREPARATION:
In two batches, process all but the water and oil in a blender until smooth. Drizzle half of the
water, then half of the oil into each batch in the blender. Pass through a strainer to achieve
the desired texture. The finer the strainer, the smoother the texture. Press on the solids to
extract liquid. Discard the solids. Store cold.
To serve, ladle about 12 oz of Gazpacho into a chilled soup bowl. Then garnish with finely
chopped cucumber, avocado, and red and yellow peppers. Drizzle light with extra virgin
olive oil. Makes about 3 quarts, enough to serve 6 people.
831 Nicollet Mall Minneapolis, MN 55402
612-333-7000 | www.zelomn.com
HOURS:
Mon – Thur 11am – 11pm
Fri
11am – 12am
Sat
11:30am – 12am
Sun
5pm – 10pm
DI S H C U I S I NE FORC H ANGE .ORG | 21
Barbecued Pulled
Pork Sandwich
Recipe continued
Spread ½ tablespoon of the butter on each of the 8 bun halves. Heat a griddle or heavy
skillet over medium-high heat, and cook buns about 3 to 5 minutes. Divide barbecued pork
among 4 sandwiches, and served immediately.
Rib Rub
INGREDIENTS:
¾ c hot paprika
¼ c ground cumin
¼ c ground black pepper
¼ c granulated garlic
¼ c dark chili powder
¼ c granulated sugar
¼ c firmly packed dark brown sugar
2 tbsp cayenne
PREPARATION:
Mix all ingredients in a medium mixing bowl. Place rib rub in a stainless steel, glass, or ceramic
container with a tight-fitting lid.
Barbecue Sauce
INGREDIENTS:
2 c Open Pit barbecue sauce
2 tbsp red wine vinegar
1 small (½ c) white onion, chopped
2 tbsp crushed red pepper
4 tbsp dark brown sugar
2 tbsp dark molasses
3 tbsp honey
2 tbsp Worcestershire sauce
2 tsp liquid smoke
PREPARATION:
Place Open Pit barbecue sauce in a large saucepan, and warm over medium high
heat. Puree onion in a food processer fitted with a steel chopping blade, and scrape into
saucepan. Stir in remaining ingredients. Heat mixture to a boil over high, stirring continually.
Reduce heat and simmer 19 to 21 minutes, stirring occasionally. Let sauce cool to room
temperature and refrigerate. Makes 3½ cups.
22 | D I S HC U I SI N E FO R C HA N GE .ORG
Barbecued Pulled
Pork Sandwich
Recipe continued
Garlic Coleslaw
INGREDIENTS:
1 head green cabbage, cored & shredded
1 heaping cup sugar
2 carrots, finely chopped
1 tbsp prepared yellow mustard
1 bunch scallions, green parts only, sliced
½ lemon, juiced
1 qt Miracle Whip
6 medium cloves (2 tbsp) garlic, minced
¼ c canned, chopped jalapenos
½ tsp cayenne pepper
PREPARATION:
Mix cabbage, carrots and scallions in a large bowl. In a separate bowl, mix Miracle Whip,
sugar, mustard, lemon juice, garlic, jalapenos, and cayenne pepper. Add Miracle Whip
mixture slowly to vegetables, starting with half and using the rest as needed. Stop when
cabbage is coated but not wet. For best taste, let sit in refrigerator several hours or overnight.
Makes 12 cups.
DI S H C U I S I NE FORC H ANGE .ORG | 23
Scottish Salmon Tataki with Ramp
and Lemon Kimchi, Honshimeji
Mushrooms and Tareh
Recipe continued
Honshimeji Mushrooms
INGREDIENTS:
1 pkg Honshimeji mushrooms
Salt (to taste )
1 tsp grape seed oil
Mushroom Tare (recipe below)
PREPARATION:
Cut off the bottom of the mushroom bunch just enough to remove the darker dirty-looking
part and discard. Cut again so the little mushrooms are separated from the bunch and
about 1½ inches long. Save any clean mushroom scraps for the Tare. Heat up a sauté pan
until very hot. Add the grape seed oil and sauté the little mushrooms until caramelized but
not burnt (if they burn even a little they will become very bitter). Remove the pan from the
heat, and add a bit of the Tare to the pan to deglaze (about a tablespoon). Once the liquid
has evaporated and the mushrooms are nicely glazed, season to taste with salt, and set
aside to cool.
Mushroom Tare
INGREDIENTS:
Mushroom scraps from one head of
Honshimeji mushrooms
2-3 caps dried Shitake mushrooms
(chopped coarsely)
½ c sweet Mirin
1/3 cup Shoyu (soy sauce)
½ tsp grape seed oil
½ c sake
PREPARATION:
Heat a small sauce pot until hot. Add the grape seed oil, and coat the bottom of the
pan. Add the mushroom scraps (not the dried mushrooms yet). Carefully caramelize the
mushroom scraps until they are deep golden brown. The better the color, the better the end
flavor will be, but again, be careful not to burn them as it will make your sauce very bitter and
unpleasant. Once caramelized, deglaze the pan with the Sake. After the Sake has cooked
down, add the Mirin, and allow it to reduce slightly before adding the soy sauce. Next add
the dry Shitaki mushrooms, and lower the heat to slowly steep the mushrooms, and slightly
reduce. This should take about 30 minutes. Once the liquid has become slightly viscous,
remove it from the heat, and let it steep with a lid on for another 30 minutes. Strain out the
mushrooms, and allow the sauce to cool.
24 | D IS HC U I SI N E FO R C HA N GE .ORG
Scottish Salmon Tataki with Ramp
and Lemon Kimchi, Honshimeji
Mushrooms and Tareh
Recipe continued
Salmon Tataki
INGREDIENTS:
8 oz piece of skinless, center-cut salmon, with
the blood line removed (the bloodline is the
gray part next to the skin)
½ tsp black pepper, ground medium fine
PREPARATION:
Find the line in the skin side of the salmon, and split the fillet in half along the line, making
two even pieces. Next, lightly coat the fish on all sides with the pepper. There are a couple
of ways to sear the fish, but what’s important is that the fish is cooked with an extremely hot
heat source. One way you can accomplish this is with a very hot charcoal grill. The grill gives
the fish great flavor. A second way to sear the fish is using a propane blow torch. The blow
torch method is the easier of the two methods and is easy to control but the flavor is not as
good. Whichever method you use, be sure to only cook the fish briefly. Cook for an even
amount of time on all sides. The end product should be raw with about an 1/8th inch cooked
exterior. Place in the refrigerator to cool completely before serving.
FINAL ASSEMBLY
Slice the fish with a sharp knife into 8 even slices. Place a bit of the Kimchi in the center
of a small plate. Spoon a few of the mushrooms over the Kimchi. Place two slices of the
salmon over the Kimchi and mushrooms. Using a basting brush, lightly brush the Tare over
the fish. Spoon a few more mushrooms over the salmon. Garnish with one, all, or none of the
following: thinly sliced scallions, radish sprouts (kaiware), salmon roe (ikura) or/and pickled
ramp bottoms. Enjoy!
DI S H C U I S I NE FORC H ANGE .ORG | 25
Raspberry Pistachio Crepes
Recipe continued
Chantilly Cream
INGREDIENTS:
2 c heavy cream
1 tsp vanilla extract
2 tbsp granulated sugar
PREPARATION:
In large mixing bowl, beat heavy cream, sugar, and vanilla extract together on high speed
until soft peaks form in mixture. Chill any unused Chantilly cream. Top with raspberries and
Chantilly cream.
Top with raspberries and Chantilly cream.
26 | D I S HC U I SI N E FO R C HA N G E .ORG
Thank you!
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Thursday, May 29, 2014
Saint Paul RiverCentre
DI S H C U I S I NE FORC H ANGE .ORG | 27