Kenneth's Recipes
Scrambled Eggs and Lobster
Lobster
In a large stock pot add all ingredients except for lobster.Bring stock to a boil. After approximately 15 minutes strain out all solids. Place lobsters into the stock and cook for 8-12 minutes.
Remove lobsters from the shell and prepare for assembly, cutting the lobster into 1/3 inch medallions.
Scrambled Eggs
Whisk the eggs in a medium-mixing bowl. Preheat a large nonstick soute pan.
Add the clarified butter, being careful not to burn the butter, add the lobster, saute for 1 minute, add the chives and whisked eggs, scramble until the desired doneness mold and serve.
Asparagus & Tomato Herb Hollandaise
Tomato Herb Hollandaise
Over a double boiler on low-heat, place the egg yolks in a mixing bowl. While whisking add hot water to temper the yolks, stirring constantly over the double boiler.
You must move the bowl back and forth, to and from the heat being carful not to scramble the eggs.
After cooking the yolk to a ribbon like consistency, about 4-5 minutes, turn off the fire and very carefully add the butter is added finish the hollandaise with the reduced vineger and herbs.
Make sure to add only the meat of the tomato, the juice and core of the tomato will make your sauce to liquid like, you're looking for a semi thick sauce. Season with salt and pepper.
Cut across the chili to make rings for garnish.
Asparagus
Blanch and chill Asparagus, In a medium saucepot, bring water to a boil, add salt it helps to keep the bright green color.
After the asparagus has been blanched, place them directly into an ice water bath to stop the cooking process.
For this dish we use the tips of the scrambled egg garnish. The tips should be set aside and sauteed at the last minute for assembly.
Citrus Cured Roast Pork
Citrus Cured Roast Pork Jicama, Santa fe Chili Vinaigrette Bibb Lettuce(serves 4 guests) 2ea Pork Tenderloin (trimmed) approximately 2 lbs
Assembly
1. Place six squares of the Jicama in a circular pattern in the center of the plate.
2. Slice the pork very thin, use the cup like pieces of bib lettuce to place the pork slices inside.
3. Stack the pork and lettuce cups in 3 and place in the center of the Jicama.
4. Nap with the vinaigrette using the chili slices as garnish.
* When preparing the Jicama first peel it either with a paring knife or a potato peeler. Then square it by cutting off the edges. Cut into ¼ inch slices. Now slice each piece into squares.
Cut each pork tenderloin in half [for a total of 4 equal portions] and place in a shallow container. In a small mixing bowl add all ingredients for the marinade and whisk together. Let the pork sit in the marinade for 20 minutes.
If you enjoy extra spicy foods, add diced Santa Fe Chili’s to the marinade. On a very hot grill or in a sauté pan mark the pork, rotating it consistently to color each side and seal in the flavor.
Finish the pork in the oven at 375 for about 5 minutes. I recommend cooking pork until medium, though a longer cooking time may apply if your preference is medium well or well done. Reserve some of the marinade to nap the pork once it has been removed from the oven.
You may drizzle additional marinade over the pork to add flavor.
Jicama
In a medium saucepan add all ingredients except the chili. To avoid being overwhelmingly spicy, it is recommended that you add the chili after the reduction is complete. Over a medium flame reduce the vinaigrette by half. After the reduction is complete, add the chili and let cool. Pour over the Jicama for a light pickling effect, let sit at room temperature for 20 minutes.
*Cut across the chili to make rings for garnish
Santa Fe Chili Vinaigrette
When choosing a head of bib lettuce, make sure to select one with small leaves. Pull apart the outer dark green layer and discard. The lighter green leaves are best for this dish. Wash and spin, or towel, dry the lettuce.
Bibb Lettuce/ 1 Head Boston Bibb Lettuce
*Place in the refrigerator to keep cool and crisp.