Six Hor d’ouvres
by Executive Chef Chuck Wiley at the Hotel Valley Ho in Scottsdale
azfamily.com
Posted on November 3, 2014 at 7:20 AM
Updated Friday, Oct 31 at 9:25 AM
Beef & Blue Cheese Toasts with Red Onion Marmalade
Yield: 3 dozen hors d ‘oeuvre
Ingredients:
3/4 lb. Beef tenderloin
3 Tbsp Olive oil
To taste: Kosher salt and freshly ground black pepper
36 thin slices Baguette, approx. 6oz. weight
1/4 cup Blue cheese, crumbled (we prefer Maytag)
4 oz. (net weight) Cream cheese
1 recipe Red onion marmalade (recipe follows)
1 recipe Roasted garlic aioli (recipe follows)
3 Tbsp. Chopped parsley
Directions:
1. Slice the beef into long strips about 1/2 inch x 1 inch in diameter (to fit the baguette when sliced), season well with salt and pepper; go a little heavier on the pepper and lighter on the salt; the blue cheese will be salty). Heat a sauté pan over high heat, add 1 Tbsp of the olive oil and sear the beef strips on all sides. Ensure the beef remains rare to med. rare. Set aside to rest; when cool slice into ¼ inch thick slices. You should have 36 nice little slices.
2. Preheat the oven to 375 degrees. Spread the baguette slices on a baking sheet and brush with the remaining 2 Tbsp of olive oil. Bake until golden brown. (Approx. 10 min.)
3. Combine the blue cheese and cream cheese in the work bowl of a food processor; pulse until smooth. Transfer to a small bowl and set aside.
4. Spread approx.1 tsp. of the blue cheese mixture on a crostini (be generous!). Top with a slice of beef followed with a little spoonful of the Red Onion Marmalade. Spoon a little dab of Aioli on top of the onion. Sprinkle with chopped parsley.
Red Onion Marmalade
Ingredients:
1 Tbsp Vegetable oil
1 large (10oz) Red onion, thinly sliced (about 3-4 cups)
To taste Salt and freshly ground black pepper
1 heaping Tbsp Honey
1/4 cup Balsamic vinegar
Directions:
1. Heat the oil in a medium sauté pan over medium heat. Add the onions, season with salt and pepper and cook gently until onions are soft.
2. Add the honey and cook for 5 minutes or so. Add the vinegar and cook until reduced. Cool and keep refrigerated. If mixture is really rough you may want to coarsely chop so it will stack on the beef a little neater.
Roasted Garlic Aioli
Ingredients:
¼ cup Mayonnaise
1 bulb Roasted garlic, (about 6 large cloves) squeezed out of the skin and mashed to a paste
To taste: Kosher salt and freshly ground pepper
Directions:
1. In a small mixing bowl, mash together the mayonnaise and garlic with a fork. Season to taste with salt and pepper.
Grilled Shrimp on Crisp Wontons with Asian Slaw and Chinese Mustard Sauce
Yields: 24 pieces
Ingredients:
2 Tbsp Olive oil
1 Tbsp Lemon juice
1 each Shallot, chopped
To taste: Kosher salt and freshly ground black pepper
6 each Large shrimp (approx. 1 oz each), peeled and deveined
½ cup Vegetable oil
24 Wonton rounds (1-1/2” diameter)
To taste: Togarashi (available at Asian markets, substitute chile powder)
1 cup Napa cabbage, chopped
2 Tbsp Carrots, cut in thin, short strips
2 Tbsp Red bell pepper, cut into thin, short strips
3 Tbsp Soy sesame vinaigrette (recipe follows)
As needed: Chinese mustard sauce (recipe follows)
1 Tbsp Black sesame seeds
Directions:
1. Combine olive oil, lemon juice, shallot, salt and pepper in a glass or stainless steel bowl; whisk together. Place shrimp in this marinade and refrigerate for 2-4 hours. Grill shrimp until just done, or broil close to the flame. Do not over cook. When cool, slice each shrimp into fourths and refrigerate.
2. Heat the vegetable oil in a small saucepan until it registers at 350 degrees on a thermometer (or use a small deep fryer). Fry won ton rounds in small batches until golden brown. Drain on paper towels and sprinkle with togarashi.
3. Combine the cabbage, carrot and red pepper in a bowl. Toss with some of the soy sesame vinaigrette; set aside.
4. Assemble the hors d’oeuvre: Place some of the cabbage mixture on each won ton. Top with a slice of shrimp. Spoon a bit of the Chinese mustard sauce over the shrimp and sprinkle with a few black sesame seeds.
Soy Sesame Vinaigrette
Yield: approx. 3/4 cup
Ingredients:
2 tsp Canola oil
½ Tbsp. Garlic, chopped
½ Tbsp. Ginger, chopped
1 Tbsp. Green onion, chopped
pinch Red chili flakes
3 Tbsp Rice wine vinegar
3 Tbsp Murin
2 Tbsp Soy sauce
1 Tbsp Water
1 Tbsp Brown sugar
1 tsp Cornstarch
½ tsp Sesame oil
Directions:
1. Heat the canola oil in a small saucepan over medium high heat. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 1 minute); remove from heat.
2. Combine vinegar, murin, soy, water, brown sugar and cornstarch in a bowl and whisk together. Add to the ginger mixture, return to the stove and bring to a boil. Lower heat and simmer a couple of minutes until thickened.
3. Remove from heat, sprinkle in the sesame oil to taste; drop by drop. Cool and refrigerate.
Chinese Mustard Sauce
Yield: approx. 1/3 cup
Ingredients:
¼ cup Sugar
2 Tbsp. Colemans mustard powder
1 each Egg yolk
¼ cup Red wine vinegar
Directions:
1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water (bowl should not touch water); do not over heat.
2. Combine the egg yolk and vinegar in a small glass or stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth.
3. Cook the mustard sauce over the double boiler, whisking occasionally until the mixture thickens. Remove from heat, strain and cool.
Navajo Fry Bread with Pumpkinseed Cream and Avocado Salsa
Yield: 4 dozen (halves)
Ingredients:
2 1/2 cups All purpose flour
1/2 cup Yellow corn meal
2 Tbsp. Baking powder
1 tsp. Salt
1 Tbsp. Vegetable shortening
2 cups Buttermilk
1 cup Flour (for kneading)
Directions:
1. Mix all dry ingredients and cut in shortening with fingertips. Mix thoroughly to the consistency of gravel.
2. Add the buttermilk and make thick dough. Place on floured board and knead well, using 1/2 cup flour at a time. Place in oiled bowl and allow to rest 30 minutes.
3. Oil fingertips before working with dough. Fry at 350 degrees one minute on each side.
Pumpkinseed Cream
Ingredients:
3 Tbsp. Pumpkinseeds, toasted until puffed and fragrant
1 small Anaheim Chile, roasted, skinned, seeded and finely chopped
1/2 tsp. Garlic, pureed
1/2 tsp. Cumin, freshly toasted and ground
1/2 cup Crème fraiche (substitute sour cream)
To taste: Kosher salt and freshly ground black pepper
Directions:
1. Finely chop toasted pumpkinseeds in a Cuisinart; transfer to a mixing bowl. Add chile, garlic, cumin and crème fraiche; fold together. Season to taste with salt and pepper.
