Featured Recipes

By Bryan Siegel CEC
Executive Chef
Hilton Portland & Executive Tower
www.chefsiegel.com

"Chef of the Year" 2005 Chef de Cuisine Society of Oregon

Ingredients/Amounts

Oil: 1/2 oz
Onion: 1 oz
Garlic: 1/2 oz
White Wine: 2 oz
Vegetable Broth: 4 oz
Green Lip Mussels: 2 ea
Crawfish: 2 oz
Prawns: 2 ea
Oysters: 1 ea
Seasonal Seafood: 2 oz
Herbs: To taste
Squash Compote: 2 oz

Squash compote

Roast squash until tender then cut in to cubes sauté with butter, brown sugar, and apple cider.

Vegetable Broth

Chopped onions
Thinly sliced fennel
Roasted tomato
Garlic
Tomato paste
Bay leaf
Whole peppercorns.

Sauté onions and garlic add in vegetable base, fennel, tomato, tomato paste, and seasonings bring to a boil simmer for 15 min.

METHOD:

1. Have vegetable broth and seafood ready.
2. Sauté with oil, shallots and garlic then put in non cooked seafood.
3. De-glaze with white wine reduce to half then cover with stock.
4. Add in the rest of the seafood and herbs, bring to simmer.
5. Place seafood in a bowl, pour broth over top and garnish with grilled bread and squash compote.

Ingredients/Amounts

Egg yolks: ½ cup
Sugar: 5 ounces
Heavy Cream: 2-1/3 cup
Ginger Powdered: 1 teaspoon

Heat heavy cream and ginger in a heavy bottomed sauce pan until it simmers. Do not let it boil.

Mix egg yolks and sugar with a whisk until combined.

While stirring the yolk mixture with the whisk, slowly pour in the hot cream in a steady stream. Continue to stir until fully incorporated. Be gentle so you don’t create bubbles.

Strain custard into an 8”x 8” casserole dish and place in a larger 2” deep dish that has been filled half way with water.

Bake at 325 for 30-45 minutes. It is done when it jiggles slightly when tapped.

Remove from water bath and let cool for 30 minutes. Refrigerate for at least 4 hours or overnight.

When chilled, spoon into caramel cups or dishes.

Ingredients/Amounts

Mixed green: 2 oz
Grapes (blanched): 3 ea
Toasted almonds: 1/2 oz
Yellow buck camembert cheese: 1 oz
Honey lemon vinaigrette to coat

Blanched Grape

Blanch grapes for 30 sec in boiling water then into ice water. Peel off skin then cover with honey vinaigrette.

Honey Lemon Vinaigrette

Lemon juice: 1/2 cup
Honey: 1/2 cup
Canola oil: 2 cup
Chopped shallots: 1 ea
Salt and pepper: to taste

Combine honey lemon and shallots together then add oil gradually whisking constantly.

METHOD:

1. Toss mixed greens with vinaigrette place in center of plate
2. Place slice of cheese on top garnish with grapes and almonds.