Hidden Recipes
Many recipes have been featured by our Chefs during cooking demonstrations at our Culinary Studio. A few of these we have documented here for guests to refer back to. If you have never taken a Culinary Class at Chateau Elan, check the Culinary Studio Schedule or join us during a Saturday Demonstration.
Seared Sea Scallops with Avocado Papaya Salsa, Apple-wood Smoked Bacon Jam
By Chef Jimmy Ellis
For the Scallops
4-6 each/ u10 sea scallops fresh (not prev. frozen)
Salt and pepper to taste
1 tbs olive oil
Season scallops on both sides with salt and pepper then heat a large sautee pan over high heat and add olive oil. Once oil begins to smoke add scallops into pan making sure not to crowd them into the pan. Cook scallops on the first side for about 3 minutes or until well caramelized, flip scallops and remove pan from heat, cook for another minute and remove from pan.
Avocado Papaya Salsa
4 ea avocado diced
1 ea ripe papaya diced
1/2 red onion diced
3 cloves garlic minced
2 tbs chives thinly sliced
Juice of 4 limes
1 tbs olive oil
Combine all ingredients in a mixing bowl and mix well, then place under refrigeration for about 1 hour to chill.
Smoked Bacon Jam
Apple wood smoked bacon jam
1/2 lb apple-wood smoked bacon diced
1/2 yellow onion thinly sliced
3 cloves garlic
1 qt chicken stock
1 c brown sugar
2 tbs honey
3 tbs butter
1 tsp cayenne pepper
1 tsp salt
1 tsp fresh ground pepper
1 tbs olive oil
In a large flat bottom pan heat to medium then add olive oil and bacon. Cook bacon over medium heat until all fat is rendered and is crispy. Remove half the bacon from the pan and leave remaining half, add onions and garlic and cook until tender. Then add brown sugar and cook until caramelized and all sugar is melted. Once sugar is melted add chicken stock and cook for about 15-20minutes over medium heat until reduced by 3/4ths. Add contents to a blender and puree, be very careful that lid is on tight; the hot liquid will burn you! After the mixture is pureed if it seems too thick add a little more chicken stock or water to thin out just a bit. Return back to heat and simmer over medium for about 15 more minutes, at this point whisk in honey then whisk in the butter. Simmer for another 10 minutes or until thickened, taste for seasoning; remove from pan and let cool for a few minutes, then serve.
To plate add 1tbs of the bacon jam on the plate and using the spoon drag it across. On the other side of the plate add the avocado salsa in a small mound. On top of the salsa place one scallop and serve. Enjoy!
Seared Flounder w/ Red Rice and Rock Shrimp Alfredo
By Chef Jimmy Ellis
Low Country Red Rice
2c White Rice (Uncle Bens is fine)
1c Smoked bacon small diced
1 green pepper diced
½ onion diced
2 stalks celery diced
4 cloves garlic minced
1/2 shallot minced
1 small can tomato paste
1 tsp cumin
1 tsp cajun seasoning
1 tsp paprika
4 c chicken stock or water
In a large flat bottom pan heat to medium high and add diced bacon. Cook bacon for about 8-10 minutes or until golden brown and crispy. Next add peppers, onion, celery, garlic, and shallot then cook until tender. Once tender add tomato paste and spices then cook for about 5 minutes (you want a rusty color on the paste). Once paste is cooked add chicken stock and stir well, bring to a simmer and stir in rice. Simmer the rice until tender, stirring every few minutes making sure it doesn't burn, should take about 15 minutes. Season with salt and pepper and enjoy!
Rock Shrimp Alfredo
1 lb rock shrimp
6 cloves garlic minced
1 shallot minced
1 bay leaf
½ bottle white wine
2 tsp fresh cracked pepper
1 c grated parmesan cheese
1 qt heavy cream
1 tbs olive oil
In a sauce pot add olive oil over medium high heat add garlic and shallots, cook until tender. Next add bay leaf and white wine, reduce wine by 3/4ths. Once wine is reduced add heavy cream and reduce until thickened may take about 15-20 minutes. After cream is slightly thickened add rock shrimp and pepper. Simmer until shrimp are cooked, once cooked turn heat off and whisk in cheese season with salt if necessary.
Seared Flounder
2 lb Fresh flounder (boneless, skin off cut into 6oz portions)
3 c ap flour
1 tbs Cajun seasoning
Salt and pepper tt
2 tbs olive oil
Heat a large flat bottom pan to high then add olive oil. Dredge flounder in the flour mixture and tap off excess. Once oil just begins to smoke add flounder making sure to drop fish in away from you, then turn pan sown to medium. Cook about 2-3 minutes per side or until golden brown.
Place rice on center of place then add the flounder on top of rice and top with the rock shrimp sauce. Finish the dish with some chopped green onions.
Seafood Chowder
By Chef
Ingredients
1 tablespoon vegetable oil
3 tablespoons unsalted butter
1 cup smoked bacon
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup diced carrot
3 tablespoons all purpose flour
Salt
Cayenne pepper
4 bay leaves
1 teaspoon chopped garlic
4 cups clam juice or seafood stock
1 cup heavy cream
1 1/2 pounds russet potatoes, diced
1 cups diced red peppers
1/2 cup finely chopped fresh parsley
4 pounds raw assorted cleaned shellfish, (diced shrimp, salmon fillet, scallops, lobster meat, clams, etc)
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh thyme leaves
Directions
In a large saucepan, over medium heat, add the oil and butter. Add the bacon and render for 6 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Sauté for about 4 minutes, or until the vegetables are half way cooked. Stir in the flour, cook for 1 more minute, than add the clam juice or seafood stock, heavy cream and bring up to a boil. Add the potatoes and peppers. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley, thyme and ladle the soup into serving bowls.
Southwest Turkey Soup with Corn and Cilantro
By Chef Jimmy Ellis
This special recipe was featuring during the Culinary Studio demonstrations that took place during our Annual Lighting of the Chateau. It is fantastic way to spice up your Thanksgiving leftovers!
Ingredients
1 tbs olive oil
2 cloves garlic minced
½ onion diced
1 tsp ancho chile powder
1 tsp chipotle chile powder
1 tsp cumin
2 oz tomato juice
2 oz chopped tomatoes
½ cup salsa
1 cup diced turkey
1 tbs cilantro
2 oz black beans
2 oz fresh corn
2 cup chicken stock
Juice of 1 lime
1 tbs sour cream as garnish
Chopped cilantro as garnish
Tortilla chips as garnish
Salt and pepper to taste
Directions
Heat soup pot over medium high heat with olive oil then add onion and garlic then cook for about 5 minutes. Add dry spices and toast for 1 minute. Add tomato juice, chopped tomatoes, and salsa. Then add the fresh corn, black beans, and chicken stock simmer for about 5 minutes. Next add diced turkey, lime juice, and cilantro then simmer for about 5 more minutes. Check for seasoning salt and pepper then serve. Add a dollop of sour cream to top, fresh cilantro and crushed tortilla chips and enjoy!
Filet Mignon with Sautéed Mushrooms and Béarnaise Sauce
By Chef Hakan Hendekli (Email: hhendekli@chateauelan.com)
Ingredients
2 tablespoons tarragon vinegar
2 tablespoons Chateau Elan Belle 211 White Wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, Melted
Coarse salt
Directions for Sauteed Mushrooms and Bearnaise Sauce:
Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
Whisk until thick and pale, about 2 minutes.
Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on.
As they cook, the eggs will become frothy and increase in volume, then thicken.
When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
As a Thin stream add the butter, whisking constantly to incorporate each addition.
Continue incorporating butter until sauce has thickened to consistency desired.
Season with salt, remaining 1 1/2 teaspoons chopped tarragon
Directions for Filet Mignon
Season the Filet on all sides. Add oil to your pan. When it’s hot, add the filet. Once the Filet is seared on all sides move it to the 350 degrees oven and cook to desired temperature. While the Filet is in the oven add your mushrooms to the same pan and sauté them. Add finely sliced shallots and garlic.
Pair with Chateau Elan's Belle 211 White Wine.
Seared Red Snapper with Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By Chef
Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
4 pieces 5 oz. red snapper filet
Fresh lemon juice
Sea salt
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Season fish with fresh lemon juice and salt. Preheat a medium sauté pan and at a little bit of extra virgin olive oil.
Sear skin side first and cook for about 4 minutes on medium heat. Turn fish and cook for 4 more minutes.
Transfers the pasta to a plate add the fish on top. Sprinkle the olives, cheese, and pine nuts and serve.
Chateau Elan Sangria
By Chef
Ingredients
1/2 cup sugar
1/4 cup water
2 large lemon
3 large orange
1medium apple, cored and thinly sliced
1 orange, thinly sliced
1 (750 ml.) bottle dry red wine (recommended: Château Élan Merlot)
1/2 cup Grand Marnier
Directions
Combine the sugar and water, squeeze the lemons, oranges and add the fresh juice to the sugar water mixture. Stir with a spoon to dissolve the sugar. Thinly slice the apple and orange, add to the juice and combine in a pitcher with the red wine and Grand Marnier. Refrigerate until thoroughly chilled, about 2 hours. Serve straight up or on the rocks.
Spanish Paella
By Chef
Ingredients
1 Frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 Teaspoon dried oregano
1/4 Cup olive oil
2 Spanish chorizo sausages, sliced
2 Garlic cloves, crushed
1/2 Spanish onion, diced
2 Ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
1 Each red and yellow bell pepper, cut into 1 inch dice
2 cups Spanish rice, short to medium grain, like Valencia, Uncle Bens
2 Teaspoons saffron threads
6 Cups warm stock or water
1 Pound calamari (squid), cleaned and cut in rings
1 Pound jumbo shrimp
Directions
Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo, peppers and brown.
Remove the chicken, peppers and sausage from the pan. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.
Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Add the calamari, shrimp and the reserved chicken, peppers and sausage. Simmer, without stirring, until the rice is al dente.
The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.
Soft Shell Crab Salad with Lemon-Caper Dressing
By Chef
Ingredients
4 each soft shell crab, cleaned
2 cup all purpose flour
½ teaspoon each cayenne pepper, cumin, coriander, garlic powder, paprika
Lemon juice, salt and pepper to season the crabs
Assorted lettuce like green and red oak, frisee
Cherry tomatoes cut in half
Avocado, diced optional
Directions
Combine flour and spices and set aside. Heat a skillet, big enough to hold all 4 crabs, over high heat add blended oil to the skillet. Season the crabs with lemon juice, salt and pepper, dust in the season flour and pan fry them in the skillet 2 minutes on each side.
Dressing
1 Meyers Lemon, just the Juice
1 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
½ cup Buttermilk
¼ cup Olive Oil
1 teaspoon Caper
Salt and pepper to taste
Directions
Meanwhile whisk all ingredients for the dressing together and toss with lettuce, avocado and tomatoes, place lettuce on a plate and set 1 crab on top of the lettuce, place some tomatoes around the lettuce.
Black Eye Pea Cake
By Chef Jimmy Ellis
Ingredients
3 c cooked black eye peas (canned are fine)
4 tbs mayonnaise
2 tbs Dijon mustard
½ red pepper diced
½ green pepper diced
½ red onion diced
2 celery stalks diced
1tbs Cajun seasoning
1tbs Worcestershire sauce
½ cup Panko bread crumbs
Salt and pepper to taste
Directions
Drain Peas very well through strainer if using canned peas rinse with water. In a mixing bowl add all ingredients EXCEPT the peas and bread crumbs and mix well. Next, add peas and fold with sauce, then add bread crumbs and fold again to get correct consistency. Cakes should not be to dry so just add a few bread crumbs at a time to get correct thickness. Finish with salt and pepper to taste and patty into about 2 oz portions like a crab cake. Heat a sauté pan to med heat and add 2 tbs olive oil. Brown on both sides then place in oven for about 8 min @ 350* remove and enjoy!
Remoulade
By Chef Jimmy Ellis
Ingredients
4 tbs mayonnaise
2 tbs Dijon mustard
½ tsp cumin
½ tsp coriander
½ tsp chili powder
¼ tsp cayenne pepper
1 tbs worchestershire sauce
Juice of 2 lemons
Salt and pepper to taste
Directions
Mix all ingredients together in a bowl and refrigerate until ready to serve.
Spaetzle
By Chef, Executive Chef.
Ingredients
500g / 1 lb. All Purpose Flour
10g / less than 1/2oz. Salt
0.1L / 3.5fl oz. Sparkling Water
6 each Whole Eggs
Directions
Sieve the flour in a metal bowl, add rest of the ingredients and beat with your hand until dough is smooth. Dough should show bubbles.
Bring pot of salted water to a boil, reduce heat and maintain a simmer. Place colander over pot, pour about ¼ of the dough into the colander and press through the holes with a plastic spatula into hot water.
When the spaetzle come to the surface of the water, fish them out using a skimmer or a sieve.
Beef Stroganoff
By Chef, Executive Chef.
Ingredients
1 ¾ lb. filet of beef cut in fine strips
3 each Shallots
1 each Carrot
2 each garlic gloves, chopped
3 thyme springs
1 each bay leaf
4 cups dry white wine
1 pint button mushrooms, sliced
2 each dill pickles, cut in julienne
¼ cup organic butter
1 cup cream fraiche
1 cup demi glace
1 cup heavy cream
2 tbs. Dijon mustard
1 tbs. ketchup
Salt and pepper to taste
Directions
Season the beef with salt and pepper and place in a zip lock bag. Slice 1 ½ shallots and the carrot and add to the bag as well as the thyme and bay leaf. Cover with white wine and let marinate for about 12 hours.
Drain and dry the meat; reduce marinate by half and set aside.
Sauté the rest of the sliced shallots and the mushrooms in a shallow frying pan in butter and olive oil until lightly brown; take out and set aside. In the same pan sauté the meat over high heat; take out and set aside.
Reduce the heat to medium-low and add reduction, mustard, ketchup cream fraiche, demi glace and heavy cream. Bring to a simmer, add the mushrooms, pickles and meat; season with salt & pepper and cook until hot serve right away.
Marinated Belgian Endive
By Chef, Executive Chef.
Ingredients
2 Belgian endives, yellow or red
2 cup white wine
2 cups water
1 cup fresh squeeze lemon juice
1 cup sugar
1 stalk of lemon grass
Directions
Cut the stem of the endives 1 inch from the bottom and pull the leafs apart, set aside in a bowl. Bring the white wine, water, lemon juice, lemon grass and the sugar to a boil, reduce heat to medium and let simmer for about 10 minutes. Strain hot over endive leafs and cool completely under refrigeration. Let marinated for 12 hours.
Seared Venison Loin
By Chef, Executive Chef.
Ingredients
1 venison loin (about 10-12 oz)
Salt and Black Pepper
Blended Oil
1 tbs. unsalted Butter
1 glove Garlic
1 Shallot
2 springs of Thyme
Directions
Season Venison with salt and pepper on all sides.
In a large skillet, heat oil over medium heat add venison and sear for about 3-4 minutes on all sides. Add butter, thyme, shallots and garlic and cook until medium-rare. Remove from skillet and set aside to rest for about 5 minutes.
Pomegranate Sauce
By Chef, Executive Chef.
Ingredients
1 cup Pomegranate Juice
1 cup Chateau élan port wine
1 cup Venison Stock or use roasted bones
1 tbs. Molasses
1 tbs. unsalted Butter
1 Shallot
1 glove Garlic
2 slices Apple-Wood smoked bacon, cut in small pieces
Salt and Pepper to taste
Directions
Heat a sauce pan over medium heat, add bacon and render for about 4 minutes. Slice the shallot and smash the garlic and add to the pan, cook for 2 more minutes or until shallots and garlic turn golden brown. Add the roasted bones and rest of ingredients except for the butter and seasonings. Reduce by half, strain, whisk in butter and season with salt and pepper.
Seared Salmon Filet
By Chef, Executive Chef.
Ingredients
4 (6-ounce) pieces fresh Salmon Filet
1 extra virgin olive oil
1 fresh lemon, juiced
Sea salt
Directions
Season the fish with lemon juice and salt on both sides.
Heat the olive oil in a medium to large sauté pan over high heat. Add seasoned salmon and sear for about 6-8 minutes on both sides. Reducing heat to medium after turning the fish to the other side.
The fish should be slightly pink in the middle.
Phyllo Crusted Garden Vegetable & Bacon Quiche
By Chef Melanie Hanke, Chateau Elan Spa Chef.
1¼ Cup 2% Reduced Fat Milk
1 Cup Shredded Parmesan Cheese
1 Tb Chopped Parsley & Chives
½ Tsp Salt
¼ Tsp Black pepper
4 Egg Whites
2 Egg Yolks
¼ Cup Fat Free Sour Cream
Phyllo Dough
1 Bunch Blanched Broccoli
½ White Onion Julienne, Lightly Sautéed
7-10 slices of Turkey Bacon, Diced & Sautéed
½ Cup Fresh Diced Tomatoes
Directions
Prepare Phyllo Dough. Lay a sheet of Phyllo dough on a sheet pan and brush lightly with melted butter. Place another Phyllo sheet on top and brush with butter. Continue this process until you have 5 layers of Phyllo dough.
Whisk Together Milk through Sour Cream.
Place Vegetables & Bacon in Mold and ladle the Quiche mixture over the top.
Bake at 350 for 25 minutes.
** This light dish is great served alone or accompanied by a bowl of fresh fruit.
All recipes Copyright of www.chateauelan.com.
