"Recipes from the Chef's Kitchen"

Show 517

Kennedy Center
Roof Terrace Restaurant
Washington, D.C. 20566
202-416-8554


Shannon Shaffer - Executive Chef


Golden Tomato Soup

Ingredients:
1)   2 Ripe Yellow Tomatoes
2)   2 Cucumbers
3)   1 Red Onion
4)   2 Yellow Peppers
5)   4 oz. Champagne Vinegar
6)   2 cups Olive Oil
7)   1 tsp. Tabasco
8)   1 bunch Cilantro
9)   1 bunch Purple Basil
10) Salt and Pepper to taste
11) 12 #16-20 Shrimp
12) 1 tsp. Cajun Seasoning

Preparation:
1)   Dice all vegetables and place in a deep bowl or
       blender.  Add vinegar and slowly add olive oil
       while blender is running.  Add Tabasco and
       Cilantro.  Season with salt and pepper.
2)   Store in refrigerator for up to 24 hours.
3)   Clean and de-vein shrimp. Split shrimp
       long-ways.
5)   Sauce shrimp in olive oil, season lightly with
       cajun seasoning.
6)   Cool shrimp before service.
7)   For service, put 5 ounce soup in bowl, place 6
       halves of shrimp in center of soup.
8)   Julienne (slice thin) purple basil and sprinkle
       over plate.


Arctic Char,
Warm Tomato Vinaigrette

Ingredients:
1)   4 Arctic Char, filet 6 oz.
2)   2 cups Olive Oil
3)   2 oz. Shallot
4)   1 pint Grape Tomato
5)   1 Shiitake Mushroom
6)   1 bunch Haricot Vert (French Style Beans)
7)   2 oz. Red Wine Vinegar
8)   1 tbs. chopped Chives
9)   Salt and Pepper to taste
10) Micro Greens

Preparation:
1)   Saute shallots in olive oil until translucent.
2)   Add grape tomato and cook slowly until
       tomatoes begin to break down.
3)   Season with salt and pepper.
4)   Remove from heat and allow to cool.
5)   In a separate bowl, make a basic vinaigrette
       with the red wine vinegar and olive oil.
6)   When tomato mixture is room temperature,
        combine vinaigrette.
7)   Add chives and your sauce is done, keep warm.
8)   Blanch haricot vert in boiling water and cool
       in ice bath.
9)   Julienne shiitake mushrooms and saute in oil.
10) Season with salt and pepper, keep warm.
11) Allow saute pan to get very hot.
12) Season fish with salt and pepper.
13) Add olive oil and saute fish skin side up.
14) Allow fish to brown...then flip.
15) Transfer to a baking pan.
16) Finish cooking in oven.
17) While fish is in oven, add haricot vert to
       mushrooms and heat up.
18) For service, place fish in the center of a plate.
19) Ladle 2 oz. of the warm sauce over the fish.
20) Place mushrooms and haricot vert in center of
       plate.
21) Place a small amount of micro greens on top
       for garnish.
22) Enjoy!!!



Presentation of both the Soup and Arctic Char - Left
The Flowers from the Kennedy Center - Right



Good Eating!!!