"Recipes from the Chef's Kitchen"

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Bistro Bistro
The Village of Shirlington
4021 S. 28th St.
Arlington, Virginia 22206

Bouchaib Naji - Executive Chef

Tuna Carpaccio

1)   7 to 8 oz. fresh Tuna - Sushi Grade
2)   1/2 tsp. Lemon Zest
3)   1/4 tsp. Garlic
4)   Dash of chopped Parsley
5)   Dash of Salt
6)   Dash of Black Peppercorn
7)   Red Grapes cut in half.
8)   1 Cucumber - sliced thin
9)   Small handful of Mixed Greens
10) 1 tsp. Olive Oil
11) 1 tsp. Balsamic Syrup

1)   Marinate the tuna with the lemon zest, garlic, parsley, salt and black peppercorns.
2)   Heat a saute pan.  Then add a little oil and cook the tuna 2 minutes on each side.
3)   Put the tuna on the side for about 5 minutes to cool off.
4)   Thinly slice the tuna and place 4 slices around the plate.
5)   In the middle form a cylindar with the cucumber and fill it with mixed greens.
6)   Then top it with a salad of grapes and parsley.
7)   Drizzle the tuna with balsamic vinaigrette and extra virgin olive oil.  Garnish with
       sliced grapes.

Petite Filet Mignon and
Jumbo Lump Crab Cake

The Filet Mignon
1)   4 to 5 oz. Filet
2)   1/2 tsp. Green Peppercorn
3)   4 tsp. Extra Virgin Olive Oil

1)   Place the peppercorns in the center of the filet.
2)   Heat a saute pan and add the olive oil.
3)   Then cook the filet in the pan for about 4 minutes on each side.  Save the juice
       for the filet sauce (see recipe below).
4)   Finish in an oven at 450 degrees for about 20 minutes.

The Filet Sauce
1)   The Juice from the filet.
2)   Red Wine
3)   Butter

1)   Mix all the ingredients.
2)   Cook in the same saucepan as the filet until reduced by half.

The Crab Cake
1)   4 oz. Jumbo Lump Crab Cake
2)   1 tsp. Dijon Mustard
3)   1 tsp. Mayonnaise
4)   Dash of Old Bay
5)   Dash of Bread Crumbs
6)   Dash of chopped Parsley
7)   Butter
8)   Lemon Juice

1)   Mix the first six ingredients together.
2)   In an oval cooking pan form a crab cake by using a mold.
3)   Add butter and lemon juice and bake in the oven for about 8 minutes.

The Sides
1)   Asparagus
2)   Peruvian Potatoes (they are purple)
3)   1 tbs. Butter
4)   1/4 cup Cream

1)   Steam the Asparagus
2)   Boil the potatoes in water for 15 minutes.
3)   Add the butter and cream.
4)   Mash the potatoes

To Serve
1)   Place the asparagus in the middle of a plate.
2)   Then place the purple potatoes on the side of the plate.
3)   In one side...place the filet.  On the other side...place the crab cake.
4)   Pour the filet sauce over the filet.

Creme Brulee

1)   1/4 cup Milk
2)   4 Egg Yolks
3)   1/16 cup Sugar
4)   1/8 cup Heavy Cream
5)   1/2 Vanilla Bean
6)   1/16 cup Brown Sugar and White Sugar Mix

1)   Boil Heavy Cream with the Vanilla
2)   Beat the egg yolk with the sugar until it gets a creamy texture.
3)   Add the egg yolk mixture to the milk .
4)   Add the heavy cream  that has come to a boil and the vanilla bean into
       the egg yolk mixture.
5)   Refrigerate for 1/2 hour.

To Serve
1)   Add the brown sugar mixture on top of the creme brulee.
2)   Use the torch until the creme brulee becomes a little dark brown.

Good Eating!!!