This recipe serves 4 people and includes grilled swordfish steaks served with a basil pesto and arugula truffle salad. To make the pesto, cashews, garlic, olive oil, basil and goat cheese are blended together. A walnut vinaigrette is prepared separately by blending walnut oil, canola oil, white balsamic vinegar and Dijon mustard. The swordfish is seared in olive oil for 4 minutes per side, then served atop the basil pesto with the arugula salad tossed in the walnut vinaigrette served alongside in parmesan cups.
This document provides a recipe for grilled yellowfin tuna served with arugula pesto and passion fruit hash potatoes. It recommends pairing the dish with a dry, floral white wine from Friuli, Italy. The recipe calls for marinating the tuna in citrus juices and soy sauce before grilling. The arugula pesto is made by blending arugula, walnuts, garlic, olive oil, and goat cheese. The potatoes are boiled and smashed with passion fruit juice, butter, and tomatoes.
The document provides the menu for Piccolos restaurant in Antigua, including appetizers, soups, salads, pastas, main dishes and desserts. For each item, there is a description of ingredients and preparation techniques. Notes are included after each recipe to provide additional context or serving suggestions from the chef. The menu showcases fresh local ingredients and international fusion cuisine.
You are invited to morrow at a very special eventScuiller Eric
Chef Eric, a master French chef, will be giving a cooking class at the dock side grill this Thursday at 1:00pm where he will demonstrate how to make chilli glazed shrimps, curried risotto, and papaya vanilla chutney, which will then be served to attendees. Reservations can be made at guest service or by calling #322.
This document provides a recipe for a Polynesian salsa that includes fresh tomatoes, garlic, cilantro, parsley, basil, lemon juice, chili peppers, coconut, and rum. The tomatoes are diced and salted to draw out water before being rinsed and mixed with the other ingredients. The salsa is refrigerated for several hours before serving to allow the flavors to blend.
El menú presentado incluye entradas como rosada de salmón ahumado con crema agria al cebollin y caviar osetra, y ravioli de hígado de pato fresco y hongos a la trufa negra con salsa de aves. Los platos principales son robalo rostizado a la nuez de macadamia con ratatouille a la menta y rack de cordero marinado en café de Chiapaneco tostado con risotto al pistache. Para finalizar, quesos de Francia, pan fougasse y mousse de chocolate y fr
This document contains the menu and biography of Eric Scuiller, an executive chef. It begins with Scuiller describing himself as inspirational, compassionate, direct, and authoritative, and that true leadership is about winning people's hearts. It then lists several appetizer, entree, and dessert dishes that will be served, including tuna tartar, lobster cobb salad, seared scallops, braised short ribs, filet mignon, and desserts like creme brulee and chocolate cremeux. The document emphasizes that as a leader one must be loved by their team to succeed.
El documento lista los nombres y puestos de varios chefs que trabajarán en un Evento VIP el 13 de Junio de 2009, incluyendo al Chef Ejecutivo Eric Jacques Scuiller, Chef Basilic Francisco Flores, Chef de Banquete Francisco Puc, Chef de Cocina Fría Ramón Villalobos, Chef de La Joya Jehu Lopez, Chef de Room Service Santos Gallegos, Chef Pastelero Yves Revelly y Chef Stewart Antonio García, junto con sus respectivos equipos.
Pave de mahi mahi en croute de papaye, beurre blanc à l’ananas
Tournedos de sanglier en croute de morilles
1. 1.
Tournedos sanglier (70Gr) 48
Marinade gibier Q.s.
Huile neutre soja 1 Lt
Duxelles sèche morilles 1 Kg
Echalotes émincées 200Gr
Vinaigre de vin rouge
1/2 Lt
Vin rouge 1/2 Lt
Jus de marinade 1 Lt
1/ Poivre mignonette 50 Gr
Fond de veau 2 Lt
Beurre pommade
250 Gr
Purée a la moutarde 3 Lt
TECHNIQUE DE CUISSON
La 1ère
étape sera de mariner 24 h les filets dénudés dans
une marinade gibier classique (gardez les parures & la
marinade) ; Couper les filets en petits steaks de 70 Gr;
Faire colorer à l’huile très chaude en gardant le cœur
bien saignant. Faire une duxelles bien sèche lie au foie
gras, quant la viande est froide recouvrir les filets d’une
croute de duxelles réfrigérez. Sauce : réduire de ½
échalotes vinaigre vin rouge & marinade avec le poivre,
mouiller au fond de veau redire a consistance sirupeuse
assaisonner monter au beurre ajouter un filet de cognac.
Faire une pomme mousseline avec de la moutarde à
l’ancien bien légère. Rôtir les mignons à la commande.
pocher la purée sur le plat & garnir avec viande & sauce.
TELEPHONE : 689.55.10.07/ 689.71.75.11
Chef: Eric Jacques Scuiller
Maitre cuisinier de France mail :
exec.chef@hilton-moorea.pf
Exécutive Chef au Hilton Moorea
Vente :
Prix : 3900 Xpf
Commentaires :
La photo ne rend pas justice
a ce plat qui est bien mieux
sortit en visuel
. D’un moelleux et d’une
tendresse exquise ce plat
mérite vraiment d’être
essaye. A Tahiti …je ne suis
pas sur !
Recette numéro: 64
Date: Jeudi 17 Janvier
Tournedos de sanglier en croute de morilles, sauce poivrade
Pommes mousseline à la moutarde à l’ancienne
Morel mushrooms crusted French wild board tenderloin
Crush pepper jus & country mustard mash potatoes.