Photo by Yzerg
Hudson family Lobster Bake Fourth of July 2022
Table of Contents Tomato Salad.................................PG. 5 Lobster Bake …………….....PG. 7 Crème Brulee Cheesecake..…..........PG 8 Chef Thank you & Bio …............PG 11
Tomato & Grilled Peach Salad 5 Ripe Heirloom tomatoes 3 Ripe Peaches ¼ cup sliced red onion ¼ bunch basil (rough chop) ¼ cup goat cheese (crumbled) ¼ toasted pine nuts ¼ cup good olive oil Juice of 3 lemons Method: 1. Slice tomatoes and platter, season with pinch of salt 2. Cut peaches in half, lightly coat with olive oil, on a hot grill, grilled mark both sides. 3. Toast pine nuts in oven @ 375 degrees for 10 minutes. Let cool 4. Assemble salad by adding peaches, chopped basil, sliced red onion, goat cheese, remaining olive oil, lemon juice and finish with more salt and pine nuts.
Lobster Bake 1 cup chopped yellow onions 1. 1 cup chopped leeks, well cleaned (2 leeks, white parts only) 3. 1/4 cup good olive oil 4. 1/2 pound small potatoes (red or white) 5. 1 tablespoon kosher salt 6. 1/2 tablespoon freshly ground black pepper 7. 1 dozen littleneck clams, scrubbed 8. 1 dozen steamer clams, scrubbed 9. 1 pounds mussels, cleaned and debearded, 10. (1 1/2 pound) lobsters 11. 2 cups good dry white wine Method: Sauté the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium, cook another 15 minutes. The clambake should be done. Test to be sure the lobsters are cooked, and the clams and mussels are open. Remove the lobsters, cut them up, remove the seafood, potatoes, to a large bowl and top with the lobsters. Season the broth in the pot to taste, and top with melted butter & Old Bay Seasoning
Creme Brulee Cheesecake
Graham Cracker Crust 1. 2 sticks unsalted butter 2. 16 tablespoons 7 graham crackers, plus more as needed 3. 1/4 cup light brown sugar, firmly packed 4. 1 large egg, room temperature 5. 1/2 teaspoon vanilla extract 6. 1/3 cup unbleached all-purpose flour, plus more for dusting 7. 1/3 cup cake flour 8. 1/2 teaspoon kosher salt Cheesecake Base 9. 12 ounces cream cheese, room temperature 10. 3/4 cup granulated sugar 11. 2 large eggs, room temperature 12. 1 teaspoon vanilla extract 13. 1/2 cup sour cream, room temperature 14. 1/4 cup heavy cream, room temperature 15. 1 teaspoon kosher salt 16. Water
Make brown butter: In a small saucepan, melt the butter over medium-low heat. Cook until the milk solids separate out and the butter turns deeply golden and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You should have 4 ounces of brown butter. Meanwhile, pulse and grind the graham crackers to fine crumbs in a food processor. Measure out ¾ cup (81 g) of crumbs and set aside. 1. Graham Cracker Crust: Add the brown butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to soften, 30 seconds, then add the brown sugar and continue mixing on medium speed, 2 minutes. Scrape down the bowl. Crack the egg into a small cup or bowl and add the vanilla. With the mixer running on medium speed, add the egg and vanilla to the batter and mix to combine almost all the way. Turn the mixer off; scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 30 seconds until nearly homogeneous; turn mixer off. Add both flours, both salts, and graham cracker crumbs; mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer; use a plastic bench scraper to transfer the dough to a work surface. Bring the dough together into a disk. Wrap disk in plastic wrap and refrigerate until chilled throughout, 1 hour or up to overnight. (Keeps for up to two days in the refrigerator.) 3. Bring dough to room temperature, 10 minutes. Meanwhile, preheat oven to 325 F. Trace the circumference of a 10-inch springform pan onto parchment paper: this will be the template for rolling the dough into a circle. Spray your work surface with nonstick spray and lay the prepared parchment paper on it; the spray will keep the parchment from slipping as you work. Knead dough several times and shape into a ball. Using your hands and the rolling pin, flatten the dough into a thick disk. Dust the parchment with flour, then place the dough on it; dust the dough with flour. Using short strokes of the rolling pin, flatten the disk to be 1 inch larger than the circle, all the way around. (If the dough cracks, pinch it back
Cheesecake: 1. Preheat oven to 300 F. Add cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed and blend until smooth, 1–2 minutes. Add sugar and continue mixing on medium speed until aerated, 2 minutes. Meanwhile, prepare the springform pan: Grease the inside with nonstick spray, then line the plate with a fitted parchment circle. Spray again. Wrap the outer sides and bottom of the pan with foil to insure there is no leakage. Set aside. Once the cream cheese mixture is fully aerated, scrape the sides and bottom of the bowl to bring the mixture together. Crack the eggs into a small bowl and add the vanilla. 2. With the mixer on medium speed, add one egg at a time to the cream cheese mixture. When just incorporated, turn off the mixer and scrape down the sides and bottom of the bowl. Add sour cream, heavy cream, and salt; mix on low speed just to incorporate. Place a fine-mesh strainer over a large bowl and pour the cheesecake mixture through, using a rubber spatula to pass it into the bowl. Pour the strained mixture into the prepared pan. Use a spatula to smooth the top; give the pan a few light taps on the countertop to remove air bubbles. Place the pan into a large roasting pan and then into the oven. Pour enough water into the roasting pan to go halfway to the level of the cheesecake filling. Bake 40–45 minutes, checking after 30 minutes. Cheesecake is done when it feels set when poked gently. Remove pan to a towel to dry the bottom. Place in the freezer for at least 1 hour, or up to overnight. 3. Assembly: Remove springform ring from frozen cheesecake. Stack crust on top of cheesecake, then invert onto a baking sheet so the springform plate is on top. Gently remove plate and peel off the parchment paper. Brûlée Topping (optional): Distribute a thin, even layer of superfine sugar on top of the cheesecake. Move a torch across the top until the sugar bubbles and caramelizes. Allow the cheesecake to rest until the sugar hardens. (You
Chef Anthony Cutajar As a native of San Francisco, Anthony Cutajar grew up in and around the Mission District. With his grandfather, Anthony would make frequent trips to the local farmers markets, bakeries and butchery shops. At the age of 17, Anthony had his first stage set up at Restaurant Gary Danko in San Francisco. The restaurant his cousin worked 13 hour days at. Anthony experienced a flawless and focused Friday night service, and the dedication and tenacity shown that night would change the course of Anthony’s life dramatically. Anthony would go on to work on the line at Postrio in San Francisco, Chez Panisse in Berkeley, The French Laundry in Napa and the Plumed Horse in Saratoga. Anthony moved to Colorado in 2016, he enjoys the use of exotic ingredients, techniques and working closely with farmers and cooks. In his free time Anthony enjoys going foraging, art, single track mountain biking and spending time with his wife Holly and two children Addison and Julian.
