Recipes from Chef Todd
Corn Pudding with Madras Curry, Coconut and Macadamia Nuts
2 ears of corn, kernels cut off cob; cobs reserved
¼ cup yellow onion, finely diced
1 garlic clove, finely minced
1 tablespoon unsalted butter
2 tablespoons olive oil
2 teaspoons madras curry powder
1 teaspoon tumeric
4 ounces coconut milk
½ teaspoon powdered gelatin (or 1 sheet gelatin)
¼ cup unsweetened coconut flakes
¼ cup macadamia nuts, toasted
1 avocado
1 lime, juiced
Salt to taste
Thai basil to garnish (may substitute any type of basil available)
Preheat oven to 325 degrees.
To make corn stock, cut corn cobs in half and place in a deep sauce pan or stock pot. Fill pot with water to cover corn and bring to a rapid simmer. Reduce liquid by half. Strain, reserving liquid corn stock and corn separately.
To make corn pudding, place onions, garlic, butter and one tablespoon of olive oil in a medium skillet and ‘sweat’ over low heat until translucent. Add corn, curry powder and turmeric, cooking an additional two minutes. Add coconut milk and bring to a simmer. Reduce slightly until mixture begins to thicken. Add four ounces of the corn stock and return to a simmer, but do not boil. Add gelatin and stir. Pour mixture into a blender and puree. Strain through a fine mesh sieve, then divide equally into four small bowls or cups. Refrigerate for two hours or until completely cool.
Meanwhile, spread coconut flakes onto a large baking sheet and bake for 7-10 minutes or until golden brown.
In a food processor, pulse macadamia nuts until granular. Remove nuts and clean bowl.
In a food processor, blend avocado with lime juice, remaining olive oil and salt to taste. Push through a fine mesh sieve.
To assemble, top cooled corn pudding with avocado puree, toasted coconut, macadamia nuts and basil.
Serves four as an appetizer.
Pork Tenderloin with Garlic Confit, Chickpeas and Dried Tomato
2 plum tomatoes
1 cup plus 2 tablespoons olive oil
Salt to taste
¼ cup garlic cloves, peeled
½ cup onion, halved
¼ cup chickpeas, canned liquid reserved
6 ounces pork tenderloin, trimmed of sliver skin and/or sinew
1 tablespoon smoked paprika
Preheat oven to 250 degrees. Using a small knife, score the bottoms of each tomato with an ‘x’.
Bring a medium pot of water to boil. Carefully add the tomatoes and blanch for 7 seconds. Remove from water. Cool slightly, then peel skin from tomatoes. Cut tomatoes into quarters, remove seeds and toss tomato ‘petals’ with one tablespoon olive oil and a pinch of salt. Place tomato petals on a baking sheet and dry in the oven for two hours.
At the same time, place garlic cloves in an oven-proof dish, covered by one cup of olive oil. Cook for two hours (with the tomatoes) or until light golden brown. Set garlic confit aside to cool.
Add one tablespoon olive oil and onion to a small saucepan and cook over medium high heat, stirring occasionally, until onion is caramelized on all sides. Add the chickpeas and enough canned chickpea liquid to cover. Bring to a simmer and add one tablespoon of the garlic confit oil and ¼ teaspoon smoked paprika. Remove from heat and set aside to cool to room temperature.
Heat oven to 425 degrees. Season pork with salt and smoked paprika, then place in an oven-proof sauté pan. Cook over medium high heat, adding one tablespoon of oil when the pan begins to smoke. When each side of the pork has been seared, place the pan in the oven and roast for 7-10 minutes, or until desired doneness. Remove from oven and cool to room temperature.
To assemble, place chickpeas and liquid in a serving bowl. Slice pork into 8-12 medallions of equal thickness and arrange on top of chickpeas. Garnish with dried tomato petals.
Serves four as an appetizer.
Beef with Cocoa Nib, Reggiano, Pumpernickel and Red Onion Marmalade
4 ounces prime beef tenderloin, trimmed of sliver skin and/or sinew
Salt and pepper to taste
3 tablespoons olive oil, divided
1 tablespoon butter
2 tablespoons cocoa nibs
1 medium red onion, diced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
4 slices pumpernickel bread, lightly toasted, and cut into 2” x 2” squares
4 shavings of Parmagiano Reggiano cheese
Preheat oven to 425 degrees and season the beef with salt and pepper. Bring an oven-proof sauté pan to medium high heat on the stovetop. When the pan begins to smoke, add two tablespoons olive oil and butter, searing the beef evenly on all sides. Place the pan and beef in the oven and roast for 8-10 minutes or to desired doneness. Remove the beef from the pan and cover with the cocoa nibs. Let beef cool to room temperature.
To make red onion marmalade, cook onions, remaining olive oil and a pinch of salt in a medium saucepan over medium-high heat. Stirring occasionally, allow the onions to caramelize. Turn the heat to medium and add the brown sugar. As the sugar melts, stir to incorporate evenly into the onions. Add both vinegars and reduce until mixture is thickened like a jam. Remove from heat and cool.
To assemble, slice beef into four to eight slices, or to your desired thickness. Layer beef on top of pumpernickel bread, then spoon a dollop of marmalade on top of the beef. Garnish with cheese shavings and serve. Serves four as an appetizer.