Stan’s Final Recipes

Drunken Avocado Soup with Toast Points with Chive and Paprika Oil

INGREDIENTS:

  • Avocados
  • milk
  • chicken broth
  • shallots
  • lemon juice
  • sherry wine
  • hot sauce
  • chives
  • paprika
  • olive oil

METHOD:

Puree avocados with the milk, broth, shallots, lemon juice, hot sauce and sherry. Season to taste

with salt and pepper. Chill soup for at least 4 hours. Puree the chives and and infuse in warm

olive oil. Strain. Repeat with paprika. Drip oils into soup. Toast some white bread and remove

crusts. Brush with olive oil and herbs and serve with soup.

”GRASS FED SKIRT STEAK SANDWICH WITH CARMELIZED ONIONS, GOAT CHESE AND BASIL MAYO. TRUFFLE, GARLIC AND PARMESAN FRIES”.

INGREDIENTS:

  • Grass fed skirt steak
  • olive oil
  • Balsamic vinegar
  • Sugar in the Raw
  • chicken stock
  • fresh herbs (basil, tarragon, parsley)
  • fresh brioche rolls
  • potatoes
  • yellow onions
  • soft goat cheese
  • parmesan
  • truffle oil
  • mayo
  • garlic
  • salt
  • pepper
  • herbs en Duxelles
  • greens

METHOD:

Marinate the skirt steak overnight in the oil, vinegar, herbs and Duxelles. Slice the onions and

throw then in a pan with some olive oil and salt. Let them go with some gentle stirring for about

10 minutes. Add the Balsamic vinegar and let cook for another 10 minutes. Add the sugar in the

Raw and cook for 5 mins. Add the chicken stock and reduce for 15 mins or until the mix is dark

and yummy.

In the meantime finely chop your basil and add to the mayo and chill. Heat a grill to

med high heat and take steak out of fridge 30 mins prior to grilling. Quickly sauté some minced

garlic for about 2 or 3 mins and set aside. Prep your potatoes into nice french fry cuts and soak in

water. Grill steak over med high heat about 5 to 6 mins per side. While steak is cooking, deep fry

the fries once at a lower temp and then again at a higher temp each time for about 3 mins each

time or until golden brown.

When steak is done, remove from grill and let rest. Slice steak on the

bias and smear basil mayo on bottom bun, add lots of steak. Add grilled onions, some mixed

greens and smear the top bun with the goat cheese. Toss hot fries with the parm, truffle oil and

garlic. Serve immediately.

CHEF RACE- STAN FRAZIER-FINAL EPISODE…”GRILLED NEW ZEALAND

“LAMB CHOPS WITH A PARSNIP AND POTATO PUREE WITH ROSEMARY BUTTER. MINT  AND PEPPER OIL DRIZZLE. SUMMER GREENS WITH RADISH”

INGREDIENTS:

  • Frenched New Zealand lamb chops
  • parsnips
  • potatoes
  • parmigino reggiano
  • heavy cream
  • butter
  • olive oil
  • rosemary
  • red chili flakes
  • salt
  • pepper
  • mix of summer lettuces
  • mix of radishes
  • yuzu juice
    • fresh herbs

METHOD:

Carefully trim and season the lamb chops with salt and pepper. Core the parsnips and roughly chop into 2 inch pieces. Quarter the potatoes. Boil the parsnips and the potatoes. Drain and put through a ricer or food mill. Gently bring the cream to a soft boil and add to the fluffy potato/

parsnip mix. Add the butter and parm. Mix till smooth.

Meanwhile allow butter to come to room temperature and finely chop you rosemary. Add to softened butter and form a new stick of the herb butter in wax paper. Stick in fridge. Thinly slice radish and marinate in yuzu juice with a little pinch of salt. Grill the lamb chop over med-high heat until medium rare. About 2 mins per side.

Infuse mint and chile flake in warm oil separately. Strain. Dress the summer greens with

olive oil, vinegar and the radishes. Season with salt and pepper and mix well. Smear parsnip/

potato puree on plate. Arrange chops stacked on top. Add a slice of the rosemary butter on

chops. Add greens to plate and drizzle the oils on either side of the plate.

”BANANAS FRAZIER WITH

HOUSEMADE VANILLA ICE CREAM AND TOASED HAZELNUTS”

INGREDIENTS:

  • bananas
  • half & half
  • heavy cream
  • eggs
  • vanilla beans or extract
  • butter
  • milk
  • sugar
  • salt
  • spiced rum
  • hazelnuts
  • cinnamon
  • mint

METHOD:

For the Ice cream place the half-and-half and the heavy cream into a medium

saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk your egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract or beans seeded.

Place the mixture in the blast chiller till frozen. For the Bananas Frazier, place the butter, sugar, cinnamon, and salt in a large frying pan over medium-high heat. Cook, stirring constantly, until a bubbly and slightly thickened caramel forms, about 3 minutes. Add the bananas, cut side down, in a single layer and try to keep them from touching. Cook until the bottoms are coated with caramel, about 1 minute. Don’t overcook or the bananas will get mushy. Using two forks, carefully flip the bananas over.

Remove the pan from the heat, add the rum, and let it sit a few seconds so the rum warms up. Add some heavy cream and let thicken. Remove the pan from the stove and let the flames burn off, about 1 to 2 minutes. Serve with the chilled ice cream. Sprinkle some cinnamon on top. Add toasted hazelnuts and a sprig of mint garnish.

“LEMON AND HONEY CUSTARD WITH SUMMER BERRIES AND CREME ANGLAISE”

INGREDIENTS FOR CUSTARD:

  • heavy cream
  • honey, divided
  • sugar
  • vanilla bean, split lengthwise
  • lemon peel
  • fresh lemon juice, divided
  • rum
  • berries
  • ramekins

METHOD:

Place ramekins on a rimmed baking sheet. Heat cream, honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean and add bean. Add lemon peel; remove from heat. Let steep for 5 minutes or so.

Remove vanilla bean and peel. Gently stir in a bunch of lemon juice. Divide custard among ramekins and chill to let set for at least 1 hour. Longer if covered. Put berries and more honey in saucepan over low heat. Add a splash of water. Stir and cook for about 12 mins or until the fruit is broken down and concentrated.

Remove ramekins from fridge and drizzle with fruit mix. Serve with crème anglaise.

INGREDIENTS FOR CREME ANGLAISE:

  • sugar
  • large egg
  • vanilla
  • 2% low-fat milk

METHOD:

In a bowl, whisk together sugar, egg and vanilla. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).  Stir over low heat, stirring constantly, for 5 – 8 minutes or until slightly thickened. Do not boil. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

 

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