CCD Restaurant Week 20th Anniversary Digital Recipe Book

THAI PAPAYA SALAD

From the kitchen of Chef Ann Jamavan, Jasmine Rice

Salad | 2 Servings

INGREDIENTS

6 tbsp fresh lime juice

2 tbsp palm sugar

1 tbsp thin soy sauce

1 tbsp minced garlic

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

5 green beans

INSTRUCTIONS

Step 1

6 small cherry tomatoes, halved

1/8 c shredded carrot

1 fresh red Thai chili with seeds, thinly sliced

2 tbsp coarsely chopped peanuts

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

Step 2

Cut green beans 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 c Greek yogurt

4 garlic cloves minced

INSTRUCTIONS

2 tbsp fresh ginger minced

2 tbsp lemon juice

1 tbsp garam masala

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

1/2 tbsp ground cumin powder

1 tbsp 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.

TUNA CARPACCIO

From the kitchen of Chef Alex Dorczuk, Harp & Crown

Appetizer | 2-4 Servings

INGREDIENTS

6 oz Tuna minced

2 oz pickled red onions

2 oz pickled jalapenos

2 oz wasabi soy vinaigrette

3 oz avocado puree

1 piece fried rice paper

For the pickling liquid

1 c water

1 c rice wine vinegar

½ c sugar

1 tbsp salt

For the wasabi soy vinaigrette

1 oz oil

1 oz rice wine vinegar

1 oz soy sauce

¼ oz minced shallot

¼ tsp wasabi paste

For the avocado puree

½ avocado

¼ jalapeno small diced

2 oz lime juice

Salt to taste

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 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.

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

Appetizer | 4 Servings

INGREDIENTS

1 c grated broccoli

1/2 cup quinoa (cooked)

1 tsp Lemon Juice

1 tsp olive oil

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

1/4 cup Tahina

5 each cherry tomatoes (halved)

1 tbsp 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.

CACIO E PEPE ARANCINI WITH ROASTED GARLIC AIOLI

From the kitchen of Chef Marcie Turney, Barbuzzo Restaurant

Appetizer | 12 Arancini

INGREDIENTS

4 tbsp unsalted butter

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

3 tbsp garlic, peeled, minced

1 c arborio rice

½ c dry white wine

4 c low-sodium chicken

OR vegetable broth, warmed

¼ c finely grated Parmesan

2 tbsp chopped fresh

thyme leaves

1 tsp kosher salt

3 tbsp freshly ground pepper

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

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

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

2 c 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

INSTRUCTIONS

Heat 2 tbsp 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 c 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 tbsp 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

From the kitchen of Chef Ron Tadaro, Monster Vegan

Entree | 2 Servings

INGREDIENTS

1 tsp minced garlic

16 oz al dente linguine

2 oz toasted panko breadcrumbs

1 oz lemon juice

6 oz vegetable stock (can use store bought)

6 oz vegan butter

2 tbsp vegan cream cheese (preferably tofutti brand)

INSTRUCTIONS

10 oz sliced oyster mushrooms

2 oz white wine

2 oz olive oil

4 oz 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 minute, deglaze with white wine.

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

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

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 c flour

1 cup buttermilk

1/2 cup panko crumbs

INSTRUCTIONS

Oil for frying

Sweet chili sauce (available in most markets)

3 bowls

8 bamboo skewers

Fill one bowl with the flour, one bowl with buttermilk and 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 spices have broken down. A rough course on the pink peppercorn is 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 each frothed egg whites

1 c tempura flour

2 oz chili garlic sauce

For the chili garlic sauce

2 tbsp sambal oelek chili garlic

INSTRUCTIONS

1 c kewpie mayonnaise

1 tbsp rice wine vinegar

1 tsp brown sugar

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

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

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

Plate in a bowl. Garnish.

OCTOPUS LYONNAISE

From the kitchen of Chef Eli Collin, a.kitchen

Entree | 10 Servings

INGREDIENTS

1500 g octopus whole

500 g onion , thinly sliced

250 g carrots, peeled, thinly sliced

250 g celery stalks, thinly sliced

250 g fennel bulb, thinly sliced

1 garlic, whole head cut in half

2 g coriander seed

2 g fennel seed

3 bay leaf

20 g fresh tarragon

375 g white ver jus

2 bunch frisée, washed and dried

1 shallot minced

Lemon juice

Sherry vinegar

Olive oil

Soft boiled eggs

Trout roe

Picked dill

Chives, finely cut

Minced shallots

Cut octopus

Smoked bacon lardon

Octopus stock

Whole grain Dijon or dijonaisse sauce

INSTRUCTIONS

Bring large pot of water to a boil. Boil octopus for 10 minutes. Cool down and set aside. Preheat oven to 425 degrees. Using a medium size straight sided pot that the octopus would fit tightly in. Place onions, carrot, celery, garlic, coriander, fennel seed, tarragon, bay leaf and ver jus along the bottom of the pot. Place octopus on top and spread evenly so it fill pot. Season lightly with salt. Cover with lid and secure tightly with foil.

Place pot in 425-degree oven for 30 minutes. Turn oven to 200 degrees and cook for another 90 minutes. Remove octopus from the pot and air chill until completely cold. Strain stock and discard aromatics. Cool liquid until set. When octopus is completely chilled cut into 1 inch pieces.

For soft boiled eggs. Bring pot of water to full boil. Season well with salt. Take 6 eggs and using a thumbtack poke a hole in the direct center of the bottom of each egg. Add eggs gently to the boiling water and stir for 30 seconds. Set timer for 5 minutes and 15 seconds. Remove eggs and immediately place in an ice bath. Peel eggs and set aside.

Using a medium sauté pan. Rendered 7-8 pc bacon lardon on medium high heat until the pan starts to fill with fat. Add 8 pc of cut octopus. Roast octopus and bacon together until both are deeply caramelized. Remove from heat and add minced shallots. Stir pan to melt shallots and then deglaze pan with sherry vinegar and reduce by half. Add octopus stock and Dijon mustard. Reduce to form a tight sauce. Adjust seasoning with fresh Lemon juice and salt.

Dress frisée lettuce with olive oil, lemon juice, salt and chives. Place in a wide bowl. Spoon octopus, bacon and sauce evenly around the lettuce. Cut eggs in half and top with gendered spoon of trout roe. Garnish with fresh dill.