Introduction:
With a shared appreciation for the good life and great food, Cook Taste Eat has come together with our friends at M Life to spread the hospitality love. To whet your palate, we’ve shared this digital cookbook of our favorite Michael Mina recipes taken from his celebrated Las Vegas restaurants – AMERICAN FISH, MICHAEL MINA, STRIPBSTEAK and NOBHILL TAVERN – exclusively for MGM and M Life. Trust us, your taste buds will thank you. Cook Taste Eat is a group of chefs, food lovers and home cooks who have come together to make you better cooks and eaters. We suspect you’re a lot like us, desperate for a food site that gets how much you love good food and that will reinvent the way you cook and eat. Get ready to become culinary savants in the kitchen by watching our daily cooking videos starring Chef Michael Mina and a roster of the restaurant industry’s top chefs. Each week we teach you how to put together a complete meal and invite you to think about how ingredients and techniques contribute acidity, sweetness, spiciness or richness to a dish. Along the way you’ll learn how to select, taste and prepare remarkable, balanced food and how to tackle meals you might not have thought you could make at home. We created Cook Taste Eat to bring you accessible daily videos from chefs whose food you admire and whose skills you assume are out of your reach. Learn insider ticks and techniques from the crème-de-la-crème of the cooking world and you’ll be churning out Michelin Star-worthy meals in no time.
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Table of Contents Appetizers Wild Mushroom Soup Bacon-Wrapped Potatoes Salt-Grilled Shrimp Poached Fennel with Tomato Jam
03 04 05 06
Entrees Phyllo-Crusted Sole Coconut Curry Lobster Pot Pie Hay-Smoked Prime Rib
07 08 12
Sides Crab Brandade Chickpea Salad with Creamy Saffron Vinaigrette
15 16
Dessert Banana Tarte Tatin
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Wild Mushroom Soup Makes 2 quarts Ingredients:
Method:
1. To make the wild mushroom soup: Heat a large 1/4 cup canola oil pot over medium flame and coat with the oil. 1 pound chanterelle mushrooms, wiped of grit and 2. Once the oil gets hazy, add the mushrooms, chopped onion, leek, fennel, garlic, and celery. Cook and stir 1/2 pound cremini mushrooms, wiped of grit and for 10 to 15 minutes until the vegetable mixture chopped caramelizes and the flavors meld; season with 1 yellow onion, chopped salt and pepper. Add the parsley, tarragon, bay 1 leek, well rinsed and chopped leaves, peppercorns, and fennel seeds; sauté until 1 fennel bulb, halved and chopped fragrant. 2 garlic cloves, smashed 3. Deglaze with the sherry, scraping up the bits from 2 celery stalks, chopped the bottom of the pot with a wooden spoon. 10 fresh flat-leaf parsley sprigs Simmer until the liquid is almost totally evaporated, 4 fresh tarragon sprigs about 3 minutes. 2 bay leaves, preferably fresh 4. Pour in the stock, bring to a boil, reduce to low and 1 teaspoon whole black peppercorns simmer for 20 to 25 minutes until slightly thickened. 1/2 teaspoon fennel seeds 5. Stir in the cream and cook for an additional 5 to 7 1 cup dry sherry minutes. Purée the soup using a standard or stick 1 1/2 quarts Lobster Stock (page 000) blender until smooth and thick. 1 cup heavy cream Claw and knuckle lobster meat (master recipe above) 6. Carefully pour the soup through a strainer into another pot and return to medium heat. Reseason 2 tablespoons extra-virgin olive oil, preferably with salt and pepper. Bring the soup to a simmer lemon-infused, for serving and fold in the lobster meat. Cook for about 5 1 teaspoon fennel pollen (optional), for garnish minutes to heat through. 1/4 cup Lemon Crème Fraîche (recipe follows)
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Bacon-Wrapped Potatoes
Serves: 4
Ingredients:
2 large Yukon gold potatoes 16 paper-thin slices bacon 16 chives, cut in half
Method: 1. Preheat panini press to 350°F, or “medium.” 2. Cut the 2 sides off the raw potatoes the long way. Then cut ¼ inch slices the long way. Trim the long round sides of the potato slices off. 3. Lay 2 slices of bacon down on the cutting board, slightly over-lapping. Place 4-5 chive slices on the bacon crosswise. Lay potato slice on top of the chives and roll until completely wrapped in the bacon. Having trouble neatly wrapping the bacon around the potato? Try using an offset spatula to help fold the bacon over the potato. 4. Place potatoes in the panini press and cook until the bacon is golden brown and crispy and the potato is cooked through, about 8-10 minutes. Note: if you do not have a Panini press, place wrapped potatoes (seem-side down) on a baking sheet and roast in a 375°F oven until the bacon is crispy and the potatoes are tender. This should take approximately 20 minutes. 5. Cut into slices and hold in the oven until ready to serve.
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Salt-Grilled Shrimp Serves: 4
Ingredients:
For shrimp marinade: 1 pound jumbo head-on, unpeeled shrimp* 1 clove garlic, minced Juice of ½ orange 1 teaspoon smoked paprika 1 teaspoon sambal oelek, or another spicy red chili paste Freshly ground black pepper 1 pound jumbo shrimp, peeled and de-veined 2 tablespoons olive oil
For grilling shrimp: Rock Salt, about 4 cups 1 orange, sliced in ¼” rounds, (there should be enough slices to cover the shrimp) Note: There tends to be confusion surrounding the term “prawn”, which is used to describe several different types of shellfish. Although prawn typically refers to a species that is part of the lobster family (such as the French langoustine and Spanish langostino), the term is often loosely used to describe any large shrimp.
Method:
1. Peel shrimp, saving the heads and shells. Using a paring knife, make a shallow incision up the back of the shrimp from the end of the tails to the heads. Remove the end trails, or “vein” and discard. 2. Place the peeled and deveined shrimp on a plate lined with paper towel. 3. In a large bowl mix together oil, smoked paprika, garlic, sambal, orange juice and pepper. Add shrimp and toss to coat well. Let sit in the refrigerator for 2-3 hours. 4. Cover the bottom of a two-inch deep grill pan or griddle pan with ½ inch food-grade rock salt. Shake salt pan over baking sheet to get rid of excess salt. Heat over high heat. Use caution as salt will pop and bounce as it heats – cover until ready to grill. 5. Place shrimp on a baking tray lined with a rack and let excess marinade drip off. 6. Place shrimp on hot salt in a single layer. Lay orange slices on top of the shrimp and place grill pan cover on top. Let cook for 3 minutes. 7. Turn shrimp and let grill for another 3 minutes. Shrimp are done when they feel firm but not hard and are pink instead of translucent.
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Poached Fennel with Tomato Jam
Serves: 4
Ingredients For tomato jam:
Method: For tomato jam:
1. Heat oven to 300°F. 2. Cut tomatoes into quarters, and toss with olive oil, garlic, thyme, salt and pepper. 3. Place on roasting rack over a sheet pan and put in oven for 3 hours. The tomatoes should not change color. You want them to still be juicy, but flavors will be more concentrated. Remove from oven and set aside to cool. 4. Place bread cubes in a small bowl and coat evenly with 1-2 tablespoons garlic oil (or olive oil). Spread onto small sheet pan and toast in the oven for 10 minutes. 5. Heat a sauté pan over medium heat. Add tomatoes and their liquid. Add bread cubes and gently stir to fully incorporate bread into tomatoes. Using a wooden spoon, break apart the chunks of softened bread. It should resemble the texture of chutney. Season with salt and pepper.
3 medium hot house tomatoes 1 garlic clove, finely sliced 1 thyme sprig, picked For oil-poached fennel: Salt and pepper 1. Cut the ends off of the fennel. Cut the fennel in half the long way and remove Olive oil the core. Separate 4 petals and cut each one into half. 2/3 cup ½” sourdough bread 2. Add the fennel petals to a small pot and cover with the garlic oil or olive oil. cubes 3. Bring to a simmer over low heat and simmer gently until the fennel is tender, 1 tablespoon garlic oil, or olive oil about 4-6 minutes. They are done when a cake tester inserted into one meets
For oil-poached fennel: 1 bulb fennel 2 cups garlic oil, or olive oil Acidulated water
no resistance. Remove from the oil and place poached fennel cups upside down on a drying rack over a baking sheet to drain the excess oil. 4. Shave the rest of the fennel very thinly on a mandolin. Placed sliced fennel in bowl with acidulated water. Serve the tomato jam in the fennel cups and garnish with the shaved fennel..
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Phyllo-Crusted Sole
Serves: 4
Ingredients: 6 sheets phyllo dough 3 large egg whites 4 (4-ounce) Petrale sole fillets (or 8 thinner, 2-ounce pieces), dried well with paper towel Grapeseed oil Salt and freshly ground black pepper
Method: 1. Lay the sheets of phyllo on a large baking sheet, no more than 2 or 3 sheets thick, until fully dry and crumbly, about 3 hours or overnight. 2. Crumble the dried phyllo into 1/4 to ½-inch pieces and lay in a shallow pan large enough to hold the fillets. 3. Season the fillets on both sides with salt and pepper. If using 8 thin filets, press two together while they are raw to make one portion for a total of four portions (this will ensure that they are still very moist inside by the time the outside cooks). 4. Lightly beat the egg whites until fluid (without incorporating air) in a container large enough to hold the fillets. 5. Set a large sauté pan over medium-high heat. 6. Add a ½-1/4 inch grapeseed oil to the hot sauté pan. The amount of oil needed will vary depending on the size of the fillet; however, the oil should not be deeper than half of the fillet height. 7. Pour egg whites over the top of the portions; ensure all sides are evenly coated. Transfer fillets to crumbled phyllo dough, allowing excess egg white to drain prior to dredging. Press into the crumbled phyllo firmly all around the filets to coat completely. 8. Place the coated filets in the oil and sauté until golden brown, about 2-3 minutes. 8. Place the coated filets in the oil and sauté until golden brown, about 2-3 minutes. Flip and cook the second side until golden brown, about another 2-3 minutes. Transfer to a baking tray or plate and juice a lemon wedge over the top. Serve immediately.
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Coconut Curry Lobster Pot Pie For Breaking Down Lobsters: Serves: 4
Ingredients: 4 (1 ½ pound) lobsters, boiled or steamed Sea salt
Method:
1. Begin by pulling the arms off and then removing the head of the lobster. 2. Place the body of the lobster in bowl of water. Remove the tomalley (the green substance found in the body cavity of the lobster). 3. Scrape the gills (the gills are the feathery grey pieces on either side of the bodies) into the water. 4. Using kitchen shears, cut along the side of the lobster tail to expose the tail meat without destroying the natural shape of the tail meat. 5. Break the knuckle meat away. This can be easily done by cutting the shell of the knuckle with your kitchen shears. 6. Next take the cartilage out of the claws. Do this before you crack the claw.Next take the cartilage out of the claws. Do this before you crack the claw. 7. On each side of the claw, whack the shell with a large knife, making slices in the shell. Shell should break apart easily and claw meat will come out smoothly. 8. Cut the lobster tail into medallions on a piece of paper towel on a plastic cutting board. 9. Snip down the middle of the cut lobster tail medallions (lobster tail with shell and meat still intact). This way, you will have easier access to the lobster meat in the final dish.
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For Lobster Pot Pie Crust:
Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons kosher salt 1 cup (2 sticks) cold, unsalted butter, cut into small pieces ¾ cup very cold water 4 (2-quart) ramekins or oven-proof pots
Method: 1. Using the dough blade a food processor, pulse the flour and salt together until combined. Add the butter and pulse, cutting the butter into the flour, until the pieces of butter are pea-sized. 2. While pulsing, slowly drizzle in the cold water until just combined. Do not over mix. If the dough doesn’t look like it’s coming together, add one tablespoon of water at a time and pulse just until it comes together. 3. Transfer the dough to a table and form into a ball. Wrap in plastic and chill for at least 1 hour. 4. Spread flour on wood or marble surface and roll the dough out to ¼-inch thick with a rolling pin. Cut into circles that are slightly bigger than the opening of the ramekins or pots you are using. For example, if your baking dish or pot is 8”, cut rounds that are 10” in diameter. Lay rounds of crust on a baking sheet with parchment in between. Collect any excess dough and save for a future recipe. 5. Cover the crusts with plastic wrap and refrigerate at least 1 hour or until ready to use.
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For the Coconut Curry Sauce: Ingredients: 2 tablespoons grapeseed oil ⅓ cup lemongrass, shaved finely or finely sliced 3 Thai chiles, each split in half 1/3 cup ginger, finely sliced 1 tablespoon garlic, peeled, sliced finely 1 tablespoon Thai red curry paste 5 cups coconut milk 4 lobster bodies, cut into pieces 3 kaffir lime leaves 5 stems of Thai basil 2 tablespoons honey 3 tablespoons lime juice 2 ½ tablespoons of fish sauce
Method:
1. Heat a large saucepan over medium-high heat and coat with 2 tablespoons of grapeseed oil. Sweat the Thai chiles, ginger, lemongrass, garlic and season slightly. Now add red Thai curry paste. Add the lobster bodies and empty shells and the coconut milk to the saucepan. As soon as the coconut milk comes to a boil, bring the heat down and simmer the sauce for 30 minutes. The sauce should have reduced to about 3 cups by this point. Continue to simmer if it has not reduced this far. 2. After the sauce has simmered for 30 minutes, add the honey, lime juice, fish sauce, Thai basil and kaffir lime leaves. Let these flavors steep for 10 minutes and then turn the burner off. 3. Pass the sauce through a fine-meshed strainer into a medium bowl in order to catch the lobster shells and aromatics. Discard contents of strainer and allow the sauce to cool. Flavors will continue to blend together as sauce cools.
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Seasonal Vegetables & Assembling Pot Pie Ingredients: For Lobster Pot Pie: Prepared lobster and egg wash (2 beaten eggs mixed with water) Pot pie crust Coconut curry sauce
For Seasonal Vegetables: Grapeseed oil 2 small parsnips (about 1/2 pound), peeled and cut into 1/2-inch slices 12 pearl onions, red or white, peeled 8 baby carrots, peeled and cut into 1/2-inch slices 2 baby eggplants, (about ½ pound) 2 cups maitake mushrooms, stems trimmed off, cut into individual pieces Salt and freshly ground black pepper 1/2 medium zucchini, cut into 1/2-inch dice
Method: 1. Preheat the oven to 350°F. 2. Heat a large, oven-proof sauté pan over high heat. Add enough grapeseed oil to coat the bottom of the pan. Add carrots, parsnips, pearl onions, carrots, baby eggplants, maitake mushrooms and red bell pepper. Season the vegetables and sauté until they begin to turn golden brown. 3. Place the pan in the oven for 10 minutes, or until the vegetables start to soften but are still al dente. Add zucchini and reserve for pie assembly. 4. Turn oven up to 375°F for the pot pies. To build the pot pie, divide vegetables evenly between four oven-safe bowl, pot or ramekins. 5. Divide claws, tails with shells and knuckle meat in pot (ramekin or bowl). Pour the lobster cream right over the top (approximately ¾ cup). 6. Take out pie crusts and brush rims with egg wash. Drape the pie crust over the top of the oven-proof pot (bowl or ramekin) with the egg wash touching the bowl. Gently press the crust along the sides of the pot or dish. 7. Paint the egg wash over the top of the crust and sprinkle with a touch of salt. 8. Bake the pot pies at 375°F for about 18 minutes, until golden.
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Hay-Smoked Prime Rib Serves: 4
Ingredients: For the Seared Prime Rib: 2 single rib standing rib roasts (about 2 pounds each) Salt and freshly ground black pepper Grapeseed oil
For the & Worcestershire Vinaigrette: 1 medium shallot, minced 1/2 cup olive oil 2 tablespoons lemon juice Âźcup Worcestershire sauce Salt and pepper
Method: 1. Bring the roast to room temperature by taking it out of the fridge about 30 minutes before you begin cooking. Pat the meat dry with paper towels. Season generously with salt and pepper on all sides. 2. Set a large sautĂŠ pan over high heat. Once hot, add just enough oil to coat the pan. 3. Once the oil starts to shimmer, place one seasoned prime rib into the pan and sear on all sides, until well browned, about 3 to 4 minutes per side. Transfer the meat to a rack. Repeat process to sear the second prime rib. 4. Lower the heat to medium and add the shallots to the pan. SautĂŠ for 1 minute, until shallots are softened and browned bits have been scraped off the bottom of the pan. Add olive oil, lemon juice and Worcestershire and stir to mix. Bring up to a simmer to marry the flavors. 5. Pour vinaigrette into a bowl and reserve.
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Ingredients: For the Salt Dome and Hay-Smoked Prime Rib 2 quarts loosely packed hay* 6 cups kosher salt (about 2 boxes) 4 cups egg whites (or carton of pasteurized egg whites) 1 cup water Seared prime rib *Note: Hay can be purchased at a feed store or most pet stores.
Method:
1. Preheat the oven to 425°F. 2. Place kosher salt in one very large bowl – or split it between two large bowls, if you don’t have a bowl that’s big enough to accommodate all the salt with room to spare. 3. Gather half of the hay in a large metal bowl. Snip with scissors into 3-inch long pieces. Turn on the exhaust fan over your stovetop and open up nearby windows to avoid setting off smoke alarms. Ignite hay with a small kitchen torch, letting small flames develop around the perimeter of the bowl. After 1 to 2 minutes, when smoke has developed, cover the bowl with tin foil or a small baking sheet or put out with metal tongs until the flames have died. 4. Add burnt hay to the salt-filled bowl (or bowls) and stir to evenly mix in. 5. Add egg whites and water and stir to mix. 6. Line two baking dishes with an even layer of ¾-inch to 1-inch thick salt mixture. Press the salt flat. Add ½ of the remaining hay in a flat layer on top of the salt mix. Torch the hay, let it burn for 30 seconds and then place the seared prime ribs on top to put it out.
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7. Cover the prime ribs with the rest of the hay and torch that. Let that burn for 20 seconds and then carefully cover the steaks with the rest of the salt mix so that there’s an even layer of approximately ¾-inch to 1-inch thick salt mixture surrounding the single, 2 pound prime rib. Press the salt mix around the meat to form two domes. Use a skewer to create a small hole in the top center of the crust over each prime rib. This will be where you insert the meat thermometer to check for doneness. 8. Place the baking dish into the oven and roast at 425°F for 10 minutes. Lower the oven temperature to 325°F and continue roasting for 20 minutes to 1 hour and begin taking the temperature after 20 minutes. Continue checking every 10 minutes until the thermometer reads 120°F. Remove from the oven once the internal temperature reaches 120°F. Note: the time will vary depending on the size of the prime rib, the baking dish and the thickness of the salt crust. A digital thermometer is essential to tell when the meat is done. Once it is resting on your counter, it will continue to cook to the perfect doneness. 9. Let rest for at least 15 minutes. Use a butter knife to cut the meat out of the salt crust – you don’t want to damage your chef’s knife by cutting through the salt. Brush off all salt and little pieces of hay. Slice meat off of bone and serve with vinaigrette.
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Crab Brandade
Serves: 4
Ingredients: 3 medium Yukon gold potatoes, about 1 lb. 1 cup heavy cream 8 tablespoons (1 stick) unsalted butter, cut into pieces 1 cup lump crab meat Salt and freshly ground black pepper
Method:
1. Place potatoes in a medium saucepan and cover with water by 3 inches. Generously season the water with salt. 2. Bring to a simmer and simmer until the potatoes are tender, about 20-30 minutes depending on the size of the potatoes. Test them by inserting a cake tester or paring knife into the center of the potatoes. It should meet no resistance. 3. Drain potatoes and let cool slightly. Peel the cooked potatoes using a pairing knife. 4. Add cream to the empty pot and set over low heat to warm the cream gently. 5. Transfer potatoes to a food mill or ricer and squeeze them through into a bowl. 6. Add butter to potatoes and stir mixture together using a rubber spatula or wooden spoon. When smooth, season with salt and pepper. Transfer buttered potatoes to warm cream mixture in pot. 7. Add crab meat to the side of the pot of warmed cream and potatoes to warm the meat gently for 1 minute. Next, fold the crabmeat into the potato mixture. Season with additional salt and pepper if needed. Remove from heat and cover with a piece of wax paper until ready to serve.
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Chickpea Salad with Creamy Saffron Vinaigrette Serves: 4
Ingredients: 5 fresh thyme sprigs 1 bay leaf, preferably fresh 2 shallots, sliced 2 garlic cloves, smashed 1 teaspoon whole black peppercorns 1 cup fresh chickpeas/garbanzo beans, picked through and rinsed 1 1/2 cups Chicken Stock 1/2 teaspoon kosher salt, plus additional for seasoning 2 tablespoons extra-virgin olive oil Pinch of red pepper flakes Freshly ground black pepper 4 garlic cloves, halved lengthwise Pinch of saffron
Creamy Saffron Vinaigrette: Pinch of saffron 3/4 cup canola oil 2 garlic cloves, minced 1 tablespoon tahini 1 large egg yolk 2 tablespoons champagne vinegar Kosher salt and freshly ground black pepper
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Method: 1. o make a sachet/bouquet garni: Put the thyme, bay leaf, shallots, smashed garlic, and peppercorns into a piece of cheesecloth and tie closed with kitchen string. Toss the herb bundle into a pot. 2. Add the chickpeas and chicken stock; bring to a simmer over medium-low heat for 20 to 25 minutes until the beans are tender, skimming if necessary. Season with the salt, only when the beans are cooked through and tender. 3. Drain the chickpeas and put them in a large bowl. While the chickpeas are still warm, toss them with the oil to coat. Season with the red pepper flakes and a pinch of salt and pepper. Allow the chickpeas to cool completely to room temperature. 4. In the meantime, combine the halved garlic, saffron, and a pinch of salt in a separate pot. Add 1 cup of water and simmer gently until the garlic is soft and takes on the vibrant yellow color of the saffron, about 10 minutes. Add more water if necessary to keep the garlic submerged. Drain the saffron-poached garlic and let cool. Stir the garlic into the marinated chickpea salad, without mashing it up.
Vinaigrette: 1. Steep the saffron in a tablespoon of hot water for 1 minute to bleed the color out. 2. Heat 2 tablespoons of the oil in a small sauté pan over low flame. Add the minced garlic and quickly sauté until lightly toasted, take care not to burn it. Remove from the heat and cool to room temperature. 3. Combine the tahini, yolk, vinegar, saffron, along with the water, in a blender and puree until smooth. With the motor running, slowly drizzle in the remaining oil to emulsify. The dressing will be fairly thick and creamy. Blend in the sautéed garlic, as well as the sauté oil, and season with well with salt and pepper.
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Banana Tarte Tatin Serves 8 - Makes 1 (8 1/2-inch tarte)
Ingredients: 3/4 cup sugar 2 tablespoons water 2 tablespoons unsalted butter, cut in chunks 6 firm bananas 1 frozen puff pastry sheet, thawed 1 large egg plus 1 tablespoon water, beaten together to make an egg wash
Method: 1. To make the caramel: Combine the sugar and water in a 10-inch ovenproof sautÊ pan over medium heat; it should look like wet sand. Cook, without stirring, until the sugar melts and begins to caramelize into a syrup, about 3 minutes. 2. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn’t burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Be careful, the sugar is really hot at this point. Remove from the heat and stir in the butter to melt. Set the pan aside, so the caramel firms up slightly. 3. Preheat the oven to 475°F.
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4. Peel and slice the bananas into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly. Set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle. 5. Tightly fan the banana slices in the caramel-coated pan in concentric circles to cover the entire bottom. Cover the bananas with the disk of puff pastry. Make 3 slits in the top of the pastry to let the steam escape and brush the top with egg wash. Put the pan in the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes. 6. Let the Banana Tarte Tatin rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. As added insurance, run a knife around the inside rim of the pan to make sure the tarte will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tarte. 7. To serve: Cut the banana tarte into wedges. Top each serving with a drizzle of the reserved crème anglaise and a scoop of maple sugar ice cream.
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