"Recipes from the Chef's Kitchen"

RSVP CATERING
2930 Prosperity Ave.
Fairfax, Virginia 22031
703-573-8700

Gregg Greenberg - Executive Chef RSVP

Preparation:
1)   Trim the tips of the asparagus. They can be blanched and reserved for
       garnishing the soup.
2)   Cut the woody stem ends off of the asparagus.  Cut the remaining tender
       stalks into ½ inch pieces.
3)   In medium sauce pot bring the stock to boil.
4)   Add the woody stems, lower the heat and simmer to infuse with asparagus
       flavor, 20 to 30 minutes. Remove with slotted spoon and discard, reserving
       the stock.
5)   In a medium stockpot, melt butter over med-high heat.  When foamy, add
       onions and leeks and cook until tender, about three minutes.  Add the garlic
       and cook until fragrant, about 1 minute. Add chopped asparagus, stirring
       for 2 minutes. Add reserved broth and simmer until the asparagus are very
       tender, approximately 15 minutes. Remove from heat.
6)   With a blender puree the soup until smooth. Adjust the seasoning, to taste.
7)   Add the cream. Allow to cool in an ice bath. Stirring occasionally.
8)   Put in a bain marie and add the chive and Crème Fraiche if desired. Serve
       chilled.

The Salmon
Ingredients:
1)   Six 2 oz. portions Salmon Fillet
2)   2 oz. Lime Juice
3)   2 oz. Honey
4)   1/2 cup Extra Virgin Olive Oil
5)   1/4 oz Onion Powder
6)   1/4 oz Garlic Powder
7)   1/4 oz. Ground Paprika Spice
8)   1 oz. Kosher
9)   1/2 oz. Pure Black Ground Pepper
10) 1/4 oz. Caraway Seed
11) Pan Spray

Preparation:
1)   Portion salmon, then marinate with wet spice rub (which is all the other
       ingredients except the pan spray).
2)   Pan sear in sauté pan using the pan spray.
3)   Reserve until plating.

The Tomato Cucumber Salad
Ingredients:
1)   1/4 lb. Plum Tomato - cut into very small dice.
2)   1 Fresh Cucumber - bias cut into moons -seed removed
3)   1 tbs. fresh Dill Herb
4)   Fresh Parsley
5)   1/4 cup Rice Wine Vinegar
6)   2 tsp. Sugar
7)   Kosher Salt to taste
8)   Course Black Pepper to taste
9)   1/4 cup Spicy Dill Mustard Creme Fraiche Sauce (see recipe below)

Preparation:
1)   Cut cucumber in half, remove seeds, dice the tomato very small.
2)   Combine vinegar and sugar, then toss with cucumber and tomato.
3)   Add in herbs. Adjust seasoning with salt and pepper.
4)   This is a bed for the salmon.

The Spicy Dill Mustard Creme Fraiche Sauce
Ingredients:
1)   2 tbs. Grain mustard
2)   1/2 tsp. Dried Dill
3)   1 tsp. Honey
4)   2 tbs. Crème Fraiche

Preparation:
1)   Combine all the ingredients.
2)   Reserve for plating.
3)   Place small dollops on plate near salmon.

Ingredients:
1)   Six 5 oz. Beef Tenderloin Medallions per serving
2)   1 cup Water
3)   1/4 cup Soy Sauce
4)   2 oz. Light Brown Sugar
5)   1 tbs. Ginger Puree
6)   1 tbs. Chopped Garlic
7)   2 oz. Honey
8)   ¼ cup Cornstarch mixed with Water/equal parts

Preparation:
1)   Combine all ingredients (except the tenderloin and cornstarch) in a
       small sauce pot.
2)   Bring to a boil, then thicken with the cornstarch slurry. Allow to cool.
       This can be used as a sauce or marinade.
3)   Marinate the tenderloin with the marinade for up to 12 hours.
4)   Preheat oven to 350 degrees. Heat a sauté pan to medium-high and sear
       top, bottom and sides.
5)   Place on a sheet tray and finish in oven for about 15 minutes to medium
       rare (140 degrees) or to your desired temperature.
6)   Let sit for 10 minutes before serving.

The Dough
Ingredients:
1)   5 oz. All Purpose Flour
2)   2 1/4 oz. Sugar
3)   Pinch of Salt
4)   2 1/2 oz. Butter
5)   1 Yolk
6)   1 tbs. Heavy Cream

Preparation:
1)   Combine flour, sugar, salt and butter until pea size pieces.
2)   Add yolk and cream, mix until comes together.
3)   Wrap and chill dough for 30 minutes.
4)   Cut dough to the size of tart shells.
5)   Line the individual tart shells with parchment paper and beans.
6)   Bake for 8 to 10 minutes, let cool, and remove parchment.

The Filling
Ingredients:
1)   5 tbs. Sugar
2)   4 tbs. Brown Sugar
3)   1/2 cup Corn Syrup
4)   1 tbs. Butter
5)   ½ tsp. Vanilla
6)   Pinch of Salt
7)   1 Orange Zest
8)   1 Egg
9)   1 Yolk
10) 3 to 4 oz. fresh Cranberries - chopped
11) 2 1/2 oz. Walnuts - chopped

Preparation:
1)   Combined sugars and corn syrup.
2)   Brown butter and add to above.
3)   Add vanilla, salt and zest. Cool and then add egg and yolk.
4)   Distribute cranberries/walnuts in molds.
5)   Fill each mold at 1/2 full with filling.
6)   Bake at 350 for 15 minutes.
7)   Serve tarts with cold whipped cream or your favorite ice cream.
8)   ENJOY!

Good Eating!!!