CCD Restaurant Week 20th Anniversary Digital Recipe Book - V1

THAI PAPAYA SALAD

From the kitchen of Chef Ann Jamavan, Jasmine Rice

INGREDIENTS

6 tablespoons fresh lime juice

2 tablespoons palm sugar

1 tablespoon thin soy sauce

1 tablespoon minced garlic

1 1/2 pounds green papaya, peeled, halved, seeded.

5 green beans

INSTRUCTIONS

Step 1

6 small sherry tomatoes, halved

1/8 cup shredded carrot

1 fresh red Thai chili with seeds, thinly sliced

2 tablespoons coarsely chopped peanuts

Salad | 2 Servings

Whisk first 4 ingredients in small bowl. Set dressing aside.

Step 2

Cut green bean into 1-inch pieces. Using julienne peeler, peel enough papaya to measure 3 cups. Place in medium bowl.

Add tomatoes, chili, carrots and green beans. Pour dressing over; toss. Sprinkle peanuts over and enjoy!

TANDOORI CHICKEN

From the kitchen of Chef Jipson Fargose,Veda Modern Indian Bistro

Entree | 4 Servings

INGREDIENTS

4 chicken leg quarters (drumsticks and thighs, skinless and bone-in), scored well.

Marinade Ingredients

1 cup Greek yogurt

4 garlic cloves minced

INSTRUCTIONS

2 tablespoons fresh ginger minced

2 tablespoons lemon juice

1 tablespoon garam masala

1 tablespoon red chilli powder (or paprika, for reduced heat)

1/2 tablespoon ground cumin powder

1 tablespoon of vegetable oil

Mix all the Marinade ingredients in a big bowl. Add the scored chicken to the marinade, cover and refrigerate to let the marinade infuse for minimum 6 hours up to 24 hours.

Preheat the oven to 400 degrees and place the chicken on a sheet pan or a wire rack with a tray below to catch the drippings and cook for 25-30 minutes, till it is cooked through and a thermometer inserted in the centre registers 165 degrees. Serve with lemon wedges and mint chutney.

@centercitydistrict

TUNA CARPACCIO

From the kitchen of Chef Alex Dorczuk, Harp & Crown

Appetizer | 2-4 Servings

INGREDIENTS

6 ounces Tuna minced

2 ounces pickled red onions

2 ounces pickled jalapenos

2 ounces wasabi soy vinaigrette

3 ounces avocado puree

1 each fried rice paper

For the pickling liquid

1 cup water

1 cup rice wine vinegar

½ cup sugar

1 tablespoon salt

INSTRUCTIONS

Mince tuna until very fine, separate into two three-ounce balls. Sandwich between two sheets of plastic or parchment paper, with a rolling pin or small meat mallet push tuna out to an 8-inch diameter. Cut around tuna to form a circle and place in freezer until time of use.

For picking liquid combine all ingredients into a pot and bring to a boil, while pickling liquid heats up slice your jalapenos and red onions. Let pickling liquid come down to room temperature before pouring over sliced onions and jalapenos to maintain a good crunch on the vegetables. Refrigerate until desired time of use.

For the Vinaigrette combine all ingredients into a bowl and whisk until mixture comes together. refrigerate until desired time of use.

For the Avocado Puree combine all ingredients into a blender and blend until smooth, if needed add a touch of water to get the ingredients mixing more easily. For the fried rice paper bring a heavy duty pot of oil up to 375 degrees Fahrenheit and drop rice wrapper in until slightly puffed, this only takes about 5 to 10 seconds. Season with salt and place on a towel to absorb excess oil. Fry this as close to plate up as possible to not lose the crisp on the rice paper.

For the Wasabi Soy Vinaigrette

1 ounce oil

1 ounce rice wine vinegar

1 ounce soy sauce

¼ ounce minced shallot

¼ teaspoon wasabi paste

For the avocado puree

½ avocado

¼ jalapeno small diced

2 ounces lime juice

Salt to taste

To assemble. Peel off one side of your parchment or plastic on the tuna, place the exposed side down on your large plate, gently rub the other side of the tuna that is still covered with plastic or parchment to release more easily. Place about an ounce of your wasabi vinaigrette on top of your tuna and spread around with a back of a spoon or slowly rotate your plate to have the vinaigrette cover the tuna. Place some dots of your avocado puree around the tuna.

Carefully drain your pickled jalapeno and red onion and place around the tuna. Top with half of your fried rice paper and serve.

BROCCOLI TABBOULEH

From the kitchen of Chef Michael Brenfleck, Spice Finch

INGREDIENTS

1 Cup grated Broccoli

1/2 cup Quinoa (cooked)

1 teaspoon Lemon Juice

1 teaspoon Olive Oil

1/4 teaspoon Spice Mix (equal parts: coriander, cumin, sumac, Aleppo, salt, black pepper)

1/4 cup Tahina

5 each Cherry Tomatoes (halved)

1 tablespoon Chermoula

INSTRUCTIONS

Combine Quinoa and Broccoli with lemon, olive oil, and spice mix.

Spoon into bowl and drizzle tahina over top.

Garnish with tomatoes and chermoula.

Appetizer | 4 Servings

INSTRUCTIONS

CACIO E PEPE ARANCINI WITH ROASTED GARLIC AIOLI

From the kitchen of Chef Marcie Turney, Barbuzzo Restaurant

Appetizer | 12 Arancini

INGREDIENTS

4 tablespoons unsalted butter

1 each spanish onion, peeled, finely diced (½ cup)

3 tablespoons garlic, peeled, minced

1 cup arborio rice

½ cup dry white wine

4 cups low-sodium chicken

OR vegetable broth, warmed

¼ cup finely grated Parmesan

2 tablespoons chopped fresh

thyme leaves

1 teaspoon kosher salt

3 tablespoons freshly ground pepper

6 ounces fontina, rind removed OR buffalo mozzarella, cut into ½-inch cubes

½ cup all-purpose flour, seasoned with a pinch of salt and pepper

2 each large eggs, beaten with a pinch of salt and pepper

2 cups panko, seasoned with a pinch of salt and pepper

As needed safflower OR canola oil, for frying

As needed flaky sea salt, such as maldon, for finishing

Heat 2 tablespoons butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring the entire time for 1 minute until toasted. Add rice and cook, stirring, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed. Gradually add warm broth 1 cup at a time, stirring, until rice is just tender, 25 to 30 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add thyme; season with kosher salt and pepper.

Spread risotto in a 9-by-13-inch baking dish. Let cool completely. Form risotto into 1 1/2-inch balls. Insert a cube of fontina in center of each.

Place flour, eggs, and panko in three shallow dishes; lightly beat eggs again just before using. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet. Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towellined plate. Sprinkle with flaky salt.

To serve - Place a few dollops of aioli onto a serving platter and then arrange arancini on top all around the plate. Garnish with chives, fresh cracked black pepper and nice grating of parmesan cheese. Serve with more aioli on the side if you like.

VEGAN CLAMS AND LINGUINE

INGREDIENTS

1 teaspoon of minced garlic

16 oz of al dente linguine

2 oz of toasted panko breadcrumbs

1 oz lemon juice

6 oz of vegetable stock (can use store bought)

6 oz of vegan butter

2 tablespoons vegan cream cheese (preferably tofutti brand)

INSTRUCTIONS

10 oz sliced oyster mushrooms

2 oz of white wine

2 oz olive oil

4 oz of oat milk

2 oz vegan parmesan

1 oz kosher salt

2 oz of old bay

Diced chives

In a saute pan medium heat add olive oil, kosher salt, and saute mushrooms for 2 minutes.

Add garlic, old bay, lemon juice, cream cheese, saute for one min, deglaze with white wine.

Add stock, oatmilk, butter, then add pasta. Bring to a boil and then simmer for 1 min. Constantly stiring.

Pour into pasta bowl top with Parm, toasted breadcrumbs and chives.

From the kitchen of Chef Ron Tadaro, Monster Vegan

Entree | 2 Servings

@centercitydistrict

AHI TUNA LOLLIPOPS

From the kitchen of Chefs Chris Jones & Sung Park, Seafood Unlimited

Appetizer | 4 Servings

INGREDIENTS

2 Pieces 4 oz Ahi Tuna (cut each piece into 4 pieces)

1/2 cup Flour

1 cup Buttermilk

1/2 cup Panko Crumbs

Oil for frying

Sweet Chili Sauce (available in most markets)

3 bowls

8 Bamboo Skewers

INSTRUCTIONS

Fill one bowl with the flour, one bowl with buttermilk & one bowl with the panko crumbs. Take the 8 pieces of tuna and lightly dust them in the flour.

Then dip into the buttermilk. Then place a couple at a time into the bowl with the panko crumbs. Cover all the tuna with the panko crumbs. Press panko into the tuna. Repeat until all the tuna is done.

On the stove heat an inch of oil. Once it is hot add tuna you will be browning the panko. You only want to cook the tuna a few seconds on each side. When they are done add skewer serve with sweet chili sauce.

BABY GEM AND PEA LEAF FATTOUSH

From the kitchen of Chef Zachary Bates, Twenty Manning

Salad | 1 Serving

INGREDIENTS

50g Baby Gem lettuce

25g Pea leaves

10g salt

30g Cucumber, rounds

280g grapeseed oil

Salt to taste

12g Pita croutons (any crouton will work)

8g Mint

5g Warm brown butter

Zest of one lemon

For the Pickled Red Onion (yield about 1 quart)

2 whole red onions, sliced thin

200g red wine vinegar

100g water

25g sugar

INSTRUCTIONS

For the Grape condiment

4 cups cotton candy grapes, halved lengthways (any green table grape will do)

2 cups verjus blanc (any sweeter white wine will do)

1 cup shallot, minced

1 Tbsp brown butter

10g salt

12g lemon juice

For the Sumac - Pink peppercorn vinaigrette

280g lemon juice

50g honey

14g pink peppercorn

14g sumac

14g salt

140g 0live oil

Heat the vinegar, water, sugar and salt in a pot and bring to a boil. Pour the boiling liquid over the shaved red onion. Let cool and place in fridge overnight. Place everything in a blender and blend until the spiced have broken down. A rough course on the pink peppercorn in okay.

Have a pan ready on high heat with no oil. Slightly char the grapes in the pan with no oil. Add the verjus (or wine) and shallots, reduce by half of its volume. Add salt and brown butter, stir with a spatula. Set aside and let cool down in a bowl. Add lemon juice and zest.

ROCK SHRIMP

From the kitchen of Chef Hee “Chino” Chang, 1225 Raw Sushi & Sake Lounge

Appetizer | 2 Servings

INGREDIENTS

4 oz rock shrimp

2 ea frothed egg whites

1 cup tempura flour

2 oz chili garlic sauce

For the chili garlic sauce

2 Tbls Sambol olek chili garlic

1 cup kewpie mayonnaise

1 Tbls rice wine vinegar

1 tsp brown sugar

Salt and white pepper to taste. Whisk all the ingredients together.

INSTRUCTIONS

Marinade Rock shrimp in frothed egg whites. Batter with tempura flour.

Shake off excess flour and dry 350 degree deep fryer for 3 minutes. Drain and toss in 3/4 cup of chili garlic sauce and toss until incorporated.

Plate in a bowl. Garnish.