"Recipes from the Chef's Kitchen"

1789 Restaurant

1226 36th St. N.W.
Washington, D.C.
202-965-1789

Executive Chef Ris Lacoste

For the Main Recipe
Ingredients:
(Serves 6)
1)   2 cups Miso Vinaigrette (see recipe below)
2)   2 cups Ginger Glaze (see recipe below)
3)   42 pieces of large Asparagus
4)   Salt
5)   36 sections of Pink Grapefruit (4-5 Grapefruit)
6)   1/4 cup mixed Black and White Sesame Seeds
7)   2 Scallions, cut thinly at an angle

Preparation:
1)   Make the miso vinaigrette and ginger glaze ahead of time and keep
       in the refrigerator.
2)   Ever so slightly peel each stem of asparagus to eliminate any stringy
       toughness and to insure even cooking.  Blanch in a large pot of
       boiling salted water until the stems just bend, 3-5 minutes.  Remove
       immediately to an ice bath to stop cooking and preserve green
       color.  Remove from the water as soon as the asparagus is chilled
       and drain.  (Asparagus is much more flavorful if not served ice
       cold...so keep at room temperature if just before service.  If not...
       refrigerate until 10-15 minutes before ready to use.)
3)   Section grapefruit into a strainer over a bowl.  Squeeze out as much
       juice as you can from the remaining fruit pith.  Make sure the
       sections are whole and cleaned of all pith. (It is best to buy a couple
       of extra grapefruit to assure enough perfect sections.)  Place the
       sections into a separate bowl and cover with ginger glaze.  Drink
       the fresh squeezed juice.
4)   To arrange the salad, cover the asparagus with a cup or so of the
       miso vinaigrette, saving enough to dress the bottom of each salad plate.
       Let the asparagus soak in the dressing for a couple of minutes.
       Meanwhile, cover the bottom of each salad plate with a layer of the
       miso vinaigrette.  Arrange a log pile of 7 asparagus spears in the center
       of each plate.  Arrange 3 grapefruit sections fanned out on each side
       of the asparagus.  Sprinkle with scallions and sesame seeds.

For the Miso Vinaigrette
Ingredients:
(Makes 3 cups)
1)   3 inches fresh Ginger, peeled and finely diced
2)   1 tbs. minced Garlic
3)   1 tbs. Miso
4)   1 1/2 tbs. Chile Paste with Garlic (essential ingredient - found
        in Asian markets)
5)   1/2 bunch Cilantro, chopped
6)   3 oz. Sherry
7)   4 oz. Rice Vinegar
8)   5 oz. Fish Sauce (nuac nam - also found in Asian markets)
9)   2 oz. Lime Juice
10) 1 tbs. Honey
11) 1 oz. Sesame Oil
12) 4 oz. Peanut Oil

Preparation:
1)   Combine all of the ingredients in a bowl except for the sesame
       oil and peanut oil.
2)   Whisk in each oil one at a time.
3)   This dressing will last indefinitely...covered in the refrigerator.

For the Ginger Lime Glaze
Ingredients:
(Makes 2 cups)
1)   8" Ginger, peeled and cut into very fine threads
2)   Zest of 4 limes
3)   1 1/2 cups Tarragon Vinegar
4)   3/4 cup Sugar

Preparation:
1)   Combine all ingredients in a non reactive pot.
2)   Bring to a boil.
3)   Remove from the heat and let sit for 5 minutes to infuse flavors.
4)   Bring back to a boil and repeat process.  Bring back to a boil
       for a third time.
5)   Set aside until cool enough to cover and refrigerate.
6)   The glaze will last indefinitely and makes a great iced or hot
       tea base.
 

Beef Carpaccio with Arugula

Ingredients:
1)   2 medallions of lean Beef Tenderloin (3 oz. each)
2)   Sea Salt
3)   Freshly cracked Black Pepper
4)   3 oz. extra virgin Olive Oil
5)   1 Lemon
6)   1 tbs. fresh chopped Parsley
7)   1 tbs Capers, drained
8)   4 Breadsticks, Crackers or homemade Croutons
9)   1 bunch fresh Arugula, rinsed and dried
10) ¼ Small Red Onion, thinly sliced
11) 2 tbs. grated Parmigiano - Reggiano
12) 3 tbs. Lemon Garlic Mayonnaise

Preparation:
1.   Place each portion of beef between two slices of plastic wrap, and with
       a mallet or rolling pin, pound each piece to roughly 1/8 inch thick.
2.   Place each piece of beef onto a plate.
3.   Sprinkle liberally with salt, fresh cracked black pepper, parsley and capers.
4.   Drizzle with a bit extra virgin olive oil.
5.   Toss the arugula, red onion with salt, pepper, squeeze of lemon juice and
       a drizzle of extra virgin olive oil.
6.   Divide the arugula salad into two parts, place on top of beef.
7.   Sprinkle with Parmigiano- Reggiano.
8.   Serve with breadsticks or croutons.