"Recipes from the Chef's Kitchen"

Show 766

Harry's Tap Room
Fashion Centre at Pentagon City Mall
1100 South Hayes Street,
Arlington, VA 22202?
703-416-7070
or
2800 Clarendon Boulevard
Arlington, VA 22201
703-778-7788

Alex Reyes - Executive Chef

See Alex's Personal Website...
http://www.alexreyes.me

Click Here to see Alex Reyes on U-tube   


Tuna Tartar with Ponzu Sauce

Ingredients:
1)   3 oz. Sushi Grade Tuna - chopped in small cubes
2)   1 oz. Daikon Radish - grated
3)   1 oz. Tobiko Caviar - Wasabi seasoned
4)   1 oz. Micro Pepper Cress or any Asian Greens
5)   Fresh ground Black Pepper
6)   The Ponzu Sauce (see recipe below)

Preparation:
1)   Place the chopped tuna in a small bowl and add 1 ounce of the Ponzu sauce.
2)   With the help of a micro plane, grate the daikon and add to the tuna.
3)   In a small serving bowl add 2 ounces of the Ponzu Sauce. With the help of a ring mold
       and a spoon, press the tuna to form a cylinder shape.
4)   Spread the caviar on top of the tuna; be careful not to press it to hard.
5)   Drizzle a small amount of the Ponzu Sauce over the pepper cress and toss gently.
6)   Place on top of the tuna and release mold.
7)   Serve chilled.

The Ponzu Sauce
Ingredients:
1)   2 oz. Mirin (Japanese Sweetened Sake)
2)   2 oz. Soy Sauce
3)   1 oz. Water
4)   1 oz. Olive Oil

Preparation:
1)   In a small bowl,  combine, mirin, soy sauce and water.
2)   Drizzle the olive oil, season with fresh ground black pepper and set aside.


Beef Tenderloins Wrapped in Bacon

Ingredients:
1)   Two 4 oz. Tenderloin Medallions
2)   2 Bacon Slices
3)   2 oz. Baby Rocket or Baby Arugula
4)   1 oz. Organic Extra Virgin Olive Oil
5)   The Blue Cheese Sauce (see recipe below)
6)   Polenta (see recipe below)
7)   Additional Crumbled Blue Cheese

Preparation:
1)   Set your oven to broil.
2)   In a small sauce pan bring about 3 cups of water to a boil.
3)   Submerge the bacon and cook for about 45 seconds.
4)   Transfer to a bowl with ice water and drain.
5)   Pat dry with paper towels.
6)   Wrap each medallion with one slice each of bacon and tighten with a kitchen twine.
7)   In a cast iron pan add about 1 ounce of olive oil and sauté the medallions bacon side
       down to achieve crispiness.
8)   Turn them on their side every minute to cook the bacon evenly.
9)   When the bacon is crispy, turn the medallions over and cook for about 2 more
       minutes.
10) Top with the remaining bleu cheese and add about 1 ounce of the white Blue
       Cheese Sauce to each medallion.
11) Place in the broiler to gratin it.
12) Take the medallions out of the oven, remove the kitchen twine and let them
       rest for about 2 minutes on a cutting board.

To Serve:
1)   Place about ½ cup of the polenta on the side of the plate to form a line.
2)   Place medallions on top of the polenta.
3)   Drizzle the baby rocket with the Extra Virgin Olive Oil and place next to
       the medallions.  Drizzle a little more Extra Virgin Olive Oil around the
       medallions.
4)   Enjoy!

The Blue Cheese Sauce
Ingredients:
1)   ½ cup Bleu Cheese Crumbles
2)   1 ½ cups Half & half
3)   3 tbs. Flour
4)   3 tbs. Butter

Preparation:
1)   In a small sauce pot, add butter and melt.
2)   Add flour to make a roux, and cook for about 2 minutes on low heat.
3)   Add the milk and whisk constantly to avoid any lumps.
4)   Season with salt and pepper and cook for about 10 minutes on low heat whisking
       constantly.
5)   Turn the heat off and add ¼ cup of the bleu cheese, set aside.

The Polenta
Ingredients:
1)   ½ cup Fine Instant Polenta
2)   2 ½ cups Half & half
3)   ½ stick of Butter
4)   Salt and Pepper to taste

Preparation:
1)   Meanwhile, in a sauce pot bring the milk and butter to a boil.
2)   Season with salt and pepper, and stir in the polenta.
3)   Whisk vigorously to avoid lumps.
4)   Cook for about 5 minutes and set aside.



In the Studio Kitchen with Alex Reyes (left)
and Lindsey Gustin (right)


Good Eating!!!