Las Brisas

General Manager Jimmy Rogers and Executive Chef Tony Pina from Las Brisas talk about holiday parties and cook up a few yummy dishes.

Holiday Parties (Luncheons and dinners), catering

Products: Bone-In Ribeye ($39.99)

Ancho Chipotle Duck Breast ($28.99)

Lobster Tail with Pumpkin Sauce ($65.99)

                                                                   For more, visit their website www.las-brisas.com.

Recipes


Bone-In Ribeye

 - Broiled or Grilled to desired temp

 

Brussel Sprout Chips

 - Cut root from sprouts

 - Gently peal petals apart

 - Flash Fry, season with Salt and Pepper

 

Lobster Tail with Pumpkin sauce

 

 - Split 8oz lobster tail in half

 - Skewer each piece from top to bottom so that each piece is straightened using a bamboo skewer

 - Steam for 8-10 minutes in a double boiler

 - Remove meat from shell and set aside

 

Pumpkin Sauce

 - Clean a small baking pumpkin, removing skin and innards.  Cut into cubes.  Set aside.

 - In a saucepot, combine one small carrot diced, one stock of celery diced, one medium yellow onion diced, two stems of fresh thyme, 3 shakes of cayenne pepper, salt and pepper to taste, with olive oil and sautee for 5-7 minutes over medium heat - Add 16oz of whole-peeled tomatoes, 1 TBSP of Lobster Base, 1/2 stick unsalted butter, 1 quart heavy cream, 1 baking potato diced - bring contents to a boil

 - Using an immersion blender, blend contents to a creamy consistency

 - Boil cubed pumpkin pieces until tender

 

To Plate:

In a large pasta bowl, spoon creamy lobster sauce into bowl.  Generously spread pumpkin pieces over the top.  Place lobster tails in the center.  Garnish with fresh thyme.
Ancho Duck Breast

 - 8oz duck breast, scored on skin side

 - Pan-Sear Duck Breast for 4 minutes per side, turning once

 - Let rest for 2-3 minutes

 - Slice each breast into 8 equal pieces

 

Shitake Mushroom Risotto

 - Slice 5-inch Portobello Mushroom Cap into 1/2 inch cubes

 - Sautee Mushroom Caps with 5 whole Shitake Mushrooms, 1/2 TBSP Diced Shallots in one TBSP olive oil until tender

 - Add 8oz chicken stock and one cup cooked risotto (plain), reduce liquid by half

 - Add 4oz Heavy Cream, 1/4 cup shredded parmesan cheese, fold in

 - Add Fresh-Chopped Parsley for Color, drizzle truffle oil over top as desired

 

Raspberry Ancho Chiptole Sauce

 - In a saucepot, combine 1 cup frozen raspberries, 2 TBSP sugar, 1/2 cup BBQ Sauce, I TBSP Ancho Paste, 1/2 TBSP Chipotle Paste, 1 Diced Small Shallot, 2 cups Chicken Stock, and salt and pepper to taste.  Cook over low heat until reduced by half.  Blend until smooth using a blender.

 

Vegetables

 - Using a mandolin, thinly slice one zucchini, one yellow squash, and one carrot lengthwise

 - Halve pieces down the middle  

- Sautee over high heat in olive oil until tender - add salt and pepper to taste

 

Spinach

 - Flash-fry 1/2 cup fresh baby spinach leaves

 

To Plate:

 

 - Spoon Risotto into the center of the plate

 - Place 1/2 spinach atop risotto

 - Place Sliced duck atop spinach

 - Place remaining spinach on top, followed by vegetables

 - Drizzle sauce on one side of the plate


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