Chef Ernie Beasley Tribute

Recipes

Recipes and Beverage Tastings (in order of appearance)

Negroni Cocktail-Serves 1

INGREDIENTS

  • 1¼ ounces gin

  • 1¼ ounces Campari

  • 1¼ ounces sweet vermouth

  • Orange twist, for garnish

PREPARATION

Stir all liquid ingredients with ice. Strain into chilled rocks glass filled with ice. Garnish with an orange twist.

Strawberry Beet Bliss (Cold Soup)-Serves 4

3 small beets, cubed (about 2 cups)

1 small shallot, peeled and quartered

4 ounces strawberries, hulled and halved (about 1 cup)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig fresh tarragon, leaves removed (about 1 tablespoon)

1/2 teaspoon salt

1 1/2 cups vegetable broth or water

poppy seeds, and chives or tarragon to garnish

PROCEDURE

Place the beets in a skillet with 1/2 inch water, cover and simmer for 5 to 10 minutes

until tender. Remove from the heat. Add the beets and their liquid to the container of a

high speed blender. Add the shallot, strawberries, olive oil, vinegar, tarragon, salt and

water. Puree on high until completely smooth. Refrigerate until chilled. a sprinkle of

poppy seeds, and chives or fresh tarragon leaves.

Sancerre Wine, recommend Guilbaud or Domaine du Presemele

Whipped Scallion Butter, French Bread and Radishes-Serves 4

Whipped Scallion Butter

1 lb salted butter ( room temp)

1/2 bundle scallions (greens only)

1 lemon (zested )

Whip butter till light and fluffy

Add remaining ingredients and whip until evenly incorporated

Put into piping bag and add to toasted crostini

Bunch of radishes

Loaf of French bread

Gulf Catch en Brodo-Serves 4

Tomato Brodo:

2 quarts Vegetable stock

6 each Roma tomatoes ( roasted )

20 grams of basil

5 garlic cloves

Salt to taste

Preheat oven to 350 degrees

Roast tomatoes till just blistered on outside

Add vegetable to the pot and bring to boil

Once it reaches boil turn down to simmer and add remaining ingredients minus salt

Simmer around 90 minutes tasting frequently

Once finished add salt and transfer to serving vessel

Spanish roasted potatoes:

5 lbs creamer potatoes

3 tablespoons paprika

Salt and pepper to taste

Preheat oven to 400 degrees

Cut potatoes in half and blanch in boiling water till fork tender

Strain and cool all the way

Toss in grape seed oil salt and pepper

Roast in oven for 10-15 mins rotating every 5 minutes

When potatoes are finished toss them in a bowl with paprika

Butter wilted greens:

1 bunch Swiss chard ( rough chopped )

1 bunch mustard greens (rough chopped)

.5lbs butter

1 shallot ( minced )

3 cloves garlic ( minced )

Salt and pepper to taste

Add butter to a wide bottom pan or pot

Cook shallot and garlic till translucent

Add greens and continue moving around till fully wilted and cooked

Once fully cook squeeze the juice of one lemon over the greens for acidity

Fish:

Season both sides of fish with salt ( not pepper to avoid burning )

Heat grape seed oil in pan at medium high heat

Lay fish in pan away from you to avoid splatter

Allow fish to cook and caramelize for 2- 3 minutes

Flip fish and cook for another 2-3 minutes

Once fish is almost done add knob of butter and fresh thyme and slowly baste fish

Transfer fish to plater lined with paper towel

Tip To check if fish is done insert cake tester. If tester goes in and out without

resistance it is done.

To Assemble

In middle of bowl and a healthy pile of wilted greens

Add potatoes to base of greens

Add gulf catch on top of greens ( Black Drum )

Slowly pour brodo into bowl ( not over fish)

Finish with fresh lemon zest and dill sprigs

Wine Tasting:

Bordeaux Wine, recommend Chateau Carrone St. Gemme Haut Medoc or Reserve Especial Lafitte Rothschild

Burgundy Wine, recommend or Francois Labet Burgundy or Henri DeVillamont Burgundy

Coconut Creme Pie

Ingredients

Crust

Filling

  • 1 can (13.5 ounces) unsweetened coconut milk, well shaken

  • 1 1/2 cups (340g) whole milk, divided

  • 1/2 cup + 1 tablespoon (111g) granulated sugar

  • 1/4 teaspoon salt

  • 1/4 cup (28g) cornstarch

  • 1 tablespoon flour

  • 4 large egg yolks

  • 4 tablespoons (57g) unsalted butter

  • 1 1/2 teaspoons vanilla extract

  • 1 teaspoon coconut extract

  • 1 1/2 cups unsweetened coconut, large flake (90g) or shredded (80g)*

Topping

  • 1 cup (227g) heavy cream

  • 1 tablespoon coconut milk powder

  • 1 tablespoon superfine sugar

  • 1 teaspoon vanilla extract

  • toasted coconut for garnish, optional

Instructions

  1. To make the crust: Prepare the pastry for one 9” single pie crust. Place the crust in a 9” pie pan and crimp the edges. Line the crust with a parchment paper (9", for a 9" pie), or paper coffee filter.

  2. Add pie weights, dry rice, or dried beans, enough to fill the pan two-thirds full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. While the crust is chilling, preheat the oven to 375°F with a rack in the center.

  3. Bake the chilled crust for 20 minutes. Remove it from the oven and lift out the paper and weights.

  4. Prick ("dock") the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden all over.

  5. Set the crust aside while you prepare the filling.

  6. To make the filling: In a medium saucepan, stir together the coconut milk, 1 cup (227g) of the whole milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.

  7. In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk.

  8. Whisk some of the hot milk mixture into the egg yolk mixture to temper the yolks. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later.

  9. Bring the mixture to a boil, stirring constantly with a whisk, until it thickens. Remove the custard from the heat and strain it through a fine sieve into a bowl set over ice.

  10. Stir in the butter, vanilla, coconut extract, and coconut. Cover and chill thoroughly, for at least 3 hours.

  11. To make the topping: If you’re using Instant ClearJel, combine it with the sugar. In a large mixing bowl combine 1/4 cup (57g) of the heavy cream and the coconut milk powder, mixing until smooth. Add the remaining cream, the sugar, and the vanilla. Whip until the mixture holds a stiff peak.

  12. To assemble the pie: Spread the chilled coconut filling into the baked shell. Spoon or pipe the whipped cream on top of the pie and sprinkle with toasted coconut, if desired.

  13. Store pie, covered, in the refrigerator for up to four days.