"Recipes from the Chef's Kitchen"

Show 907

Mokomandy
20789 Great Falls Plaza #176
Sterling, Virginia 20165
571-313-0505

Website: www.mokomandy.com

 
Daniel Stevens - Executive Chef



 Jambalaya
(Serves 2 for an Appetizer)

Ingredients:
1)   ½ tsp. Canola or other neutral flavored high smoke point Oil.
2)   1 diced Chicken Thigh
3)   ½ cup our “Trinity” Sofrito (2 Onions, 1 Poblano, 1 Celery, Dash of Oil)
4)   ¼ cup diced Smoked Tasso Ham
5)   ¼ cup diced Smoked Pork Sausage
6)   1 cup cooked rice, Carolina Gold is preferable
7)   ½ cup roast double Chicken Stock
8)   ½ cup roasted pureed tomatoes
9)   2 tbs. Butter
10) 1 Scalliion - sliced fine
11) Salt and Pepper to taste
12) 2 Fried Pork Rind to Garnish
13) Sprinkle House Spice

 
Preparation:
1)   Preheat an 8 inch saute pan to smoking hot.
2)   Add oil and chicken and allow the pan to recover its heat.
3)  
Add Trinity, Tasso, sausage and cook until married well.
4)   Add rice, stock, tomato and reduce until
homogeneous, and
       moves like the waves in the ocean.

5)   Add butter and scallions and season to the limit.
6)   Garnish and serve.




Modern Korean Seared Scallops
(Serves 2 for an Entree)
Ingredients:
1)   5 each Sweet Potato Slices - peeled, poached and tossed in Cornstarch
2)   2 tbs. Tamari and Brown Sugar (equal parts) and reduced slightly
3)   1 tsp. Toasted Black Sesame Seeds
4)   2 tbs. Spicy Mayonnaise (we infuse ours with Togarshi Spice and Kochujang
5)   12 Bok Choy Leaves - cleaned and trimmed
6)   2 tbs. Mirin (we use sake infused and sweetened)
7)   5 each 10 - 20 size Dry Pack Scallops
8)   2 tbs. Canola Oil or other high smoke point cooking oil
9)   ½ tsp. Orange Juice infused with thyme, garlic, bay leaf, sheared with Soy
        Lecithen
10) Salt and Pepper to taste

 
Preparation:
1)   Panfry your sweet potato slices until crispy and set aside.
2)   Sear your scallops until golden brown and delicious, flip once only.
3)   Saute your bok choy leaves with water and mirin.
4)   Dress your plate.



Buttermilk Pie with
Orange & Bay Leaf Sherbert
(Makes 12 four-inch Pies and 1 Quart Sherbert)

For the Pie Filling
Ingredients:
1)   500 grams Sugar
2)   200 grams Eggs
3)   300 grams Buttermilk
4)   150 grams melted Butter
5)   50 grams fresh Lemon Juice (approximately 1 Lemon)
6)   5 grams fresh Lemon Zest (approximately 1 Lemon)
7)   1 Vanilla Bean - split and scraped
8)   5 grams Orange Blossom Water
9)   2 grams Salt

Preparation:
1)   Puree the ingredients in a food processor and portion into small pie tines.
2)   Bake in a 350°F oven for 15 minutes and then cover and bake for an
       additional 20 minutes.

For the Sherbert
Ingredients:
1)   14 oz. Glucose Syrup
2)   5 cups fresh squeezed Orange Juice
3)   2 tbs. Lemon Juice
4)   2 cups Milk
5)   5 fresh Bay Leaves
6)   ½ tsp. Orange Blossom Water
7)   1 oz. Candied Orange Zest
8)   2 oz. Southern Comfort
9)   5 grams Cremodan 30

Preparation:
1)   In a small saucepan flambé orange zezt and bay leaves with southern
       comfort.
2)   Add your milk and scald it over low heat.
3)   Remove from the heat and add the remaining ingredients and chill until
       it reaches 38 degrees f.
4)   Add to ice cream machine and churn for 30 minutes.
5)   Freeze in an appropriate vessel.




Sazerac Cocktail

Ingredients:
1)   Rocks Glass
2)   Dash of Absinthe
3)   2 oz. Catoctin Creek Roundstone Rye
4)   Dash of House Made Bitters
5)   1 oz. Coffee Simple Syrup (see recipe below)
6)   Lemon Peel for Garnish
7)   Large Format Ice Cube

Preparation:
1)   Fill a short mixing tin with ice.
2)   Add absinthe and shake with rocks glass to coat.
3)   Toss out the absinthe/ice into the sink.
4)   Add fresh ice, whiskey, simple syrup and bitters.  Stir.
5)   Strain Sazerac into the seasoned rocks glass.
6)   Garnish with a twist of lemon peel and two sip straws.

For the Coffee Syrup
Ingredients:
1)   2 lb. Water, hot from the tap.
2)   2 lbs. Sugar
3)   50 grams Coffee
4)   Pinch of Salt
5)   1/2 tsp. Coffee Syrup, Trablit

Preparation:
1)   Steep all ingredients together for 10 minutes.
2)   Strain, cool and store in labeled plastic containers.



Good Eating!!!