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The School of Flaunt
Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!
What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More
Bison Filet Mignon – Bok Choy – Risotto Griddle Cake
Published: Friday, November 11, 2011
Bison Filet Mignon - Bok Choy - Risotto Griddle Cake
Chef Franco Lania
6-8oz. - Bison filet. (Tied lightly with butcher twine to keep its shape.)
2-3 - Baby Bok Choy - Cleaned and pulled apart from stem
1 - Shallot - sliced into thin rounds
1 tablespoon - orange juice
1 tablespoon - soy sauce
Risotto griddle cake batter ( recipe follows)
3 - Bud chives Cut approximately 2 inches from bud end. (blanched for garnish )
Chocolate and Vanilla bean sauce
Tie the bison filet, season with salt and fresh ground black pepper and sear off on all sides. Place in a 400 degree oven and cook 5-7 minutes to obtain a perfect medium rare do not cook more than medium rare the meat will become to tough. Bison is best rare to medium rare.
Bok Choy: ( blanch the bok choy in boiling salted water for 1 minute, then shock in an ice bath. Drain and lightly squeeze as much water out from the bok choy as possible and proceed.)
Heat a saute pan with about 2 tablespoons olive oil.
Toss in the shallots saute until lightly colored. Then add the bok choy and toss through.
Add the soy sauce and orange juice. Toss well
Cook over a medium heat to obtain a light syrup consistency . Do not over cook.
Season with salt, pepper and sugar to create a balance.
Note! The soy sauce is salty so be careful when seasoning with salt
Risotto Griddle Cake: (This recipe will make 5-7 cakes about 5 inches big. )
4c - all-purpose Flour
4t baking powder
4c heavy cream or half and half.
4c arborio rice cooked
12 medium scallions, green part, sliced thinly
1-in piece of ginger minced.
Sift together the flour and baking powder
Mix the eggs and the cream
Add to dry ingredients
Add the rice, scallions and ginger
Place in fridge for one hour
Oil ring molds, place on hot sauté pan
Saute till golden and flip.
Chocolate - Vanilla Bean Jus
1/2 green apples
1/8 cup sherry vinegar.
1/4 cup port wine
1/4 cup red wine
1 vanilla beans
Chopped unsweetened chocolate (to taste)
2 cups - beef jus
Sauté shallots and fruits, lightly dusted with sugar
Deglaze with vinegar; reduce by ½
Deglaze with port; reduce by ½
Deglaze with red wine; reduce by ½
Cover with beef jus
Add vanilla bean
Simmer to proper consistency,(to coat the back of a spoon)
Whisk in chocolate
Strain; adjust seasoning.
This dish is absolutely delicious!
Note: All the components to the dish make excellent appetizers or side dishes as well.
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