Chef Jeff Porter
Belgian Chocolate Pate
Cabo Crab Cakes
Lobster Pot Pie
2 pounds of Maine lobster, cooked and diced large
4 large red potatoes, diced medium and par boiled
1 cup celery, diced small
1 cup onions, diced small
3/4 cup of white corn
1/2 cup carrots, diced
1 cup chicken stock
1 cup lobster stock
1 tbs Old Bay
2 tbs Tabasco
4 quarts heavy cream
Bring all ingredients except lobster to a boil. Add a roux to thicken. Add lobster last. Use puff pastry shells for the top.
Grilled Filet Mingon with Blackberry Demi
7 oz Filet, seasoned with salt, pepper and soy
4 oz mashed potatoes
3 oz vegetables (any variety you like)
2 oz Blackberry Demi Glace:
1 pint of fresh blackberries
3 cups merlot wine
1 tsp roasted garlic
1 cup veal or beef stock
1 tsp whole black peppercorns
Reduce until thick. Cover steak and veggies with the glace.
Apricot and Craisin stuffed Duck Breast with a soy maple pecan reduction, goat cheese mashed potatoes and pan fried asparagus
6oz duck breast lightly pounded to ¼ inch thick
Grill or broil until 165 degrees.
For the Stuffing
¼cup craisins ¼ cup apricots
¼ cup diced onion ¼ cup diced celery
Sautee ingredients together until fragrant. Place in mixing bowl with small diced white bread crumbs, fresh basil, salt &pepper and chicken stock – enough to moisten bread and keep stuffing together.
Soy maple pecan glaze
½ cup soy sauce 1 ¼ cups Vermont maple syrup
¼ cup of pecan pieces pinch of crushed red pepper
reduced with ¾ cup of vegetable stock thicken with flour to make a roux
Goat cheese mashed potatoes
Crumble goat cheese into hot mashed potatoes and stir to your liking
Cut 2 inches of bottom of asparagus. Dredge in flour and then in an eggwash of milk and beaten egg. Finish by dredging in panko bread crumbs. Lightly fry at 325 degrees until soft.