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Entries in Adam Pearson (43)


recipe: watermelon lime and mint margarita

Directions to make the simple syrup:
1⁄2 C water
1⁄2 C sugar
3⁄4 C chopped mint
1-1⁄2 C fresh watermelon puree
1 C fresh lime juice
1 C grand marnier or triple sec
2 C 100% agave tequila
watermelon balls
lime wedges

In a small sauce pan combine the water, sugar and mint and stir. Bring the mixture to a simmer and dissolve the sugar, about 7 minutes.

Allow the mixture to cool completely. Once the mixture has cooled, strain the mint from the simple syrup and set aside.

Directions to make a margarita:
1 tblsp of the mint simple syrup
3 tblsp watermelon
2 tblsp lime juice
2 tblsp orange liqueur
1⁄4 C tequilla
In a cocktail shaker combine all the ingredients and fill the rest with ice.

Shake the drink until cold and fully combined and pour into a salt rimmed glass with ice.

Serve very cold and garnish with melon balls and lime wedges. Repeat until all the margaritas have been made—serves 6-8.

Adam’s hints:
—the key to a really good party is all about the prep work.
—look over the list of things you want to serve to see where you can save time the day of the party by making them in advance.
—most dips and dressing are even better made the day before since flavors are allowed to blend or marinate.


recipe: lemongrass lycheetini

Directions for lemongrass simple syrup:
1 C sugar
1 C water
4-5 stalks lemongrass, bruised and in pieces

In a saucepan over med-high heat, bring the sugar, water and lemongrass to a boil for 1 or 2 minutes. Remove from heat, strain out the lemongrass, and let cool. This mixture can be made a day in advance if kept in the refrigerator.

Directions for the martini:
3 oz vodka
2 tsp lemongrass simple syrup
splash of cranberry or pomegranate juice
splash of lychee juice
splash of club soda
garnish: slice of lime and a lychee

To a martini shaker half-full with ice, add vodka, syrup, juices and club soda. Shake to chill and blend, then strain into a martini glass.

Garnish with a slice of lime and a lychee skewered on a piece of lemongrass or a cocktail pick.

Adam’s hints:
—make the simple syrup a day in advance to save time the day of the party.
—the drink can be made in bulk, in advance, and kept in the fridge…just leave out the club soda until serving.


recipe: blta wedge salad

bleu cheese vinaigrette:
1/2 C olive oil
4 tblsp white wine vinegar
2 garlic cloves, minced
1-1/2 to 2 tsp anchovy paste
1 C blue cheese crumbles
salt and pepper

4 hearts of romaine, cut in half
2 C cooked bacon, crumbled
2 shallots, thinly sliced
4 radishes sliced thin
salt and pepper to taste
Serves 6-8

For the dressing, whisk together olive oil, vinegar, garlic and anchovy paste till blended. Stir in blue cheese crumbles and season with salt and pepper. Place in the refrigerator until ready to use.

To assemble the salad, place the romaine wedges on a platter or individual plates and pour the dressing over each wedge.

Sprinkle the tops of each wedge with the crumbled bacon, sliced radishes, sliced shallots, season with salt and pepper, and serve chilled.

Adam’s hints:
BLTA = bacon, lettuce, tomato, anchovy…hold the tomato! Originally it was in the recipe but it didn’t work on-set and we never changed the name—my apologies for any confusion.


recipe: pistachio and pecan crusted rack of lamb

3 fully trimmed racks of lamb (about 1-1/2 lbs each)
3 tblsp extra virgin olive oil
1/4 C dijon mustard
1/3 C pistachios, chopped
1/3 C pecans, chopped
1/4 C panko breadcrumbs
2 tblsp unsalted butter, melted
2 tblsp rosemary, minced
1 tblsp chives, thinly sliced
salt and pepper to taste
Serves 6-8

Preheat oven to 375°F. Season each rack of lamb with salt and pepper and set aside.

Pour the oil in a large pan over medium-high heat and sear each rack for 3 to 4 minutes on each side.

Place each rack, bone side down, on a shallow baking sheet and brush the tops of each with a generous amount of mustard and set aside.

In a small bowl, combine the pistachios, pecans, panko, melted butter, rosemary, chives, salt and pepper and toss together until fully thoroughly combined. Cover the racks with the nut mixture and press the tops firmly ensuring the mixture will stick.

Place the racks in the oven for 25 to 30 minutes or until the tops have lightly browned and the meat is pink in the center.

Allow the racks to cool slightly—about 7 to 10 minutes—before slicing and serving.

Adam’s hints:
—remove the lamb from the fridge about 25-30 minutes before you cook it. This takes the chill off and helps for a more even cooking.
—cook lamb to an internal temp of 120° for rare and and 130° for medium.
—don’t forget: the temp will continue to rise after you remove it from the oven.


recipe: tomato, prosciutto and arugula stuffed cheese puffs

Directions for puffs:
1 C water
3 tblsp butter
1-1⁄2 tsp salt
1 C all purpose flour
4 large eggs
3⁄4 tsp black pepper
2 oz gruyère cheese, grated
1 oz fontina cheese, grated
Serves 6-8

Preheat oven to 400°F.

Add the water, butter and salt to a medium sauce pan and bring the mixture to a boil.

Once boiling, stir in the flour and continue stirring to create a sticky dough allowing the raw flour flavor to disappear, about 4 to 5 minutes.

Pour the dough into a stand mixer with a paddle attachment and mix on medium speed.

Once the steam disappears, add the eggs one at a time. After the last egg has been added, scrape down the sides of the bowl and fold in the pepper and grated cheeses.

Drop spoonfuls 1” apart onto a parchment lined baking sheet and bake for 25 to 30 minutes, until golden brown. Set aside and let cool.

Directions for pickled tomatoes:
1-1⁄2 C champagne vinegar
1-1⁄2 C water
3-1⁄2 tblsp sugar
3 bay leaves
1 small dried chili
12 whole black peppercorns
1 tsp salt
24 cherry tomatoes, blanched with skins removed cheese

Place all the ingredients for the pickled tomatoes, except the tomatoes, into a medium saucepan and bring to a simmer until the sugar and salt dissolves, about 7 minutes. Allow the mixture to slightly cool.

Place the skinned tomatoes in a bowl and pour the cooled vinegar mixture over them to cover completely. Set side and allow to marinate for at least 4 hours and up to 24 hours.

Directions for assembling cheese puffs:
12 slices prosciutto—baked crisp and cut in half
1-1⁄2 C baby arugula

Cut each cheese puff in half and fill with a couple pieces of arugula, a slice of prosciutto, and a pickled tomato cut in half.

Adam’s hints:
—everyone loves these…so I make a lot of them!
—I like to use a small ice cream scooper to dish out the dough so they are all the same in size.
—you can bake the puffs a day in advance. Just warm them up in the oven for a few minutes before stuffing and serving. You can even pop the crispy prosciutto in them while you warm the up in the oven and, once they’re warm, then stuff with the tomato and arugula.
—to bake the prosciutto: I use a wire grid cooling rack on a baking sheet. Just give the rack a spray of oil and place a thin layer of the meat on it. This is a great way to make sure it gets really crisp since air circulates better through the rack.
—bake at 375° for 12-15 minutes and keep and eye on it. In this case the meat is all ready cooked so if you like super crisp or a little chewy, you can adjust the cooking time.
—or don’t even bake it at all! Just stuff the prosciutto into the warm puffs and serve.
note: you can bake bacon the same way, just make sure its fully cooked before serving.
—experiment and try stuffing these with any cured meat such as: thin sliced Spanish chorizo, manchego cheese with a slice of quince paste… bresaola, sliced fresh tomato, with a thin slice of red onion and a sprig of watercress… crispy bacon, sliced tomato, lettuce and a dollop of basil mayonnaise…
—to skin tomatoes of any kind, cut a small X on the bottom and drop into boiling water. Let cook for 10-60 seconds depending on the size and then quickly remove to an ice bath. Once cooled the skins are easily peeled.
—the pickled tomatoes can be made several days in advance will keep well in the refrigerator.
—when serving these tasty treats, I like to sprinkle freshly cracked black pepper and a nice chunky finishing salt over the top…even spilling both around on the serving platter.

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