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At Bricks and Horses at Bowie House, a recently opened Auberge Resorts Collection hotel in Fort Worth, Texas, executive chef Antonio Votta seasons Scottish Salmon simply with olive oil, salt, and pepper and broils it in his Mibrasa Charcoal oven to medium doneness, resulting in a chicharron-like crispiness of the skin.
He makes a Peruvian-style fried rice, or chaufa, but uses red quinoa instead of rice. He cooks the quinoa and stir-fries it at “very high heat” with diced sweet potato, poblano and red peppers, string beans, and Spanish onions. He deglazes it with a little lime juice and water and finishes it with freshly chopped cilantro.
He also makes an aji verde sauce by blending together romaine lettuce, mayonnaise, lime juice, jalapeño peppers, garlic, and cilantro.
He plates the chaufa over the sauce, tops it with the salmon and garnishes it with smoked salmon roe, baby radish, micro cilantro, and a drizzle of olive oil.
Price: $30
On the new winter menu at Residents Café and Bar, in Washington, D.C.’s Dupont Circle, chef Nathan Berry braises oxtail in red wine with onion, carrots, garlic, tomato paste, thyme, and bay leaves. He then chills the oxtail, pulls it and shapes it into large cubes, which he crusts with cornflakes. He fries it until crispy and serves two of them per order with horseradish aïoli and an Ethiopian berbere barbecue sauce made with crushed tomatoes, ketchup, molasses, sherry vinegar, dark brown sugar, berbere seasoning, smoked paprika, and black pepper. The plate is finished with pickled julienne Kyoto carrots.
Price: $18
At Ometeo, a Tex-Mex restaurant that Long Shot Hospitality recently opened in Tysons, Va., director Donato Alvarez uses yaupon, a shrub from the American Southeast, including East Texas. It’s believed to be the only plant native to North American that contains caffeine and it’s growing a bit in popularity as a tea alternative.
He combines 1.5 ounces each of Lillet Blanc and Fever Tree club soda with half an ounce each of Rothman & Winter Orchard Peach Liqueur, Boiron prickly pear purée, and yaupon tea concentrate made by steeping a tablespoon of loose-leaf yaupon for every two ounces of hot water for two minutes.
He pours all of those ingredients in a white wine glass, adds ice, stirs gently once, and garnishes it with edible flowers
Price: $13
This dish, now being served at Stefani’s Bottega Italiana, which the Stefani Restaurant Group recently opened in Chicago’s Gladstone Park neighborhood, won the award for best tortellini at the 2016 Modena/Bologna tortellino festival.
To make it, executive chef Vincenzo Vottero sears small cubes of pork loin with butter, bay leaf, salt and pepper and grinds it twice with Prosciutto di Parma that has been aged for 18 to 23 months along with mortadella, using an extruder with small holes. He mixes eggs and a little nutmeg with Parmigiano Reggiano Vacche Rosse cheese that has been aged for 26 months and adds that to the ground meat.
He makes an egg-rich pasta dough, rolls it into 3-centimeter squares and fills it with the meat, shaping it into tortellini.
He prepares a sauce by simmering equal parts meat broth and cream adding Parmigiano Reggiano that’s at least 24 months old along with some butter, plus a little xanthan gum to thicken it.
He cooks the tortellini in meat broth, removing them from the liquid when they rise to the top, and serving them “very hot” with the cream sauce and a Parmigiano frico.
Price: $21
At Porgy’s Seafood Market, a retail space and restaurant focused on sustainable wild-caught seafood that opened recently in New Orleans, co-founder Dana Honn developed this variation of the city’s classic muffuletta sandwich that uses tuna conserva instead of the traditional cold cuts.
At the heart of the dish is the conserva, which is made by cutting fresh yellowfin or albacore tuna into evenly sized pieces, covering them in olive oil and cooking them at 160° Fahrenheit for about an hour, or until the fish flakes easily.
That’s added to a large round seeded loaf of Sicilian bread that has been spread with anchovy aïoli, olives and giardiniera as well as Pecorino Romano cheese.
Price: $16 for a quarter, $30 for a half, and $55 for a whole which is large enough to serve four people
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