A Chef That Will Always be Remembered

 

 

 

Chef Adam Hightower is a phenomenal Chef. I had the privilege of working with Him at Southern Hills Country Club before he left to go be the Executive Chef at The American Club, which is a resort that is located all around the globe, He just so happens to be at the one in Hong Kong, China. He has been one of the key people to inspire and challenge me in all I do. It is because of Him that I got into School Craft Culinary School in Detroit, which normally has a 4 yr. waiting list, through the connections and networking He got David Belkin, my very good friend, and I in. He has worked at many Restaurants around the globe and this has become His signature dish He brings to every Menu. Very simple, clean, and refreshing.

SAUTED SEA BASS, ASPARAGUS RISOTTO,YELLOW TOMATO COULIS

SAUTED SEA BASS- 6-8 oz. fillet per serving. Dust with Sea Salt and cracked White pepper, drizzle with olive oil. Sear 70% on skin side down first, flip over and finish in oven for 3 minutes at 350 deg. cook to internal temp. at 133 deg.

ASPARAGUS RISOTTO- Yields 2 servings. Sweat 1/2 of a yellow onion, 2 cloves of garlic, and 1 shallot till translucent. Add 1 Cup of carnaroli rice (risotto rice) and stir for 1 min. add 1/4 Cup of white wine. 3 sprigs of thyme, one bay leaf. Slowly add chicken stock till rice is cooked 90% Al Dente. Add a splash of heavy cream, blanched Asparagus tips, 2 T of butter, 1/4 C of freshly shaved pecorino romano, parsley. Season with salt and white pepper.

YELLOW TOMATO COULIS- Yields 4 Cups. Sweat 1 1/2 yellow onions in butter till translucent. Roat 9 Yellow Tomatoes and puree. Add Puree to onions. Wrap in cheese cloth or a coffee filter the following, 6 sprigs of thyme, 2 bay leafs, and an 1/8 Cup of white peppercorns, Add sachet to onions and puree. Add 1 1/4 Cups of white wine, 1 Cup of clam juice, 1/2 Cup of chicken stock, and a 1/4 Cup of ev olive oil. Simmer all in pot for 30 min. Remove Sachet, and puree until smooth. Push sauce through fine mesh strainer.

HERB SALAD- Parsley, shaved fennel, fennel frawns, frisee, and ev olive oil.

Words to live by…

“ADAPT, PERSEVERE, AND OVERCOME” – CHEF ADAM HIGHTOWER

 

                                                       -BON APPETIT!!!

 

 

Lebanese lamb Kebabs & Stuffed Chicken Thighs

Click Here to See —–> EXTRA VIRGIN’s Menu

SOU VIDE CHICKEN THIGHS

FILLED WITH CHORIZO AND FIGS

ORGANIC SCALLIONS

 

 

LEBANESE LAMB KEBABS

TAHINI SAUCE

MINT OIL & CHILI GLAZE

                                                          –

 

 

When I ate at Extra Virgin for the first time I ordered the Lebanese Lamb Kebabs, Ahi tuna Tartare Tacos, Fig and Chorizo Filled Chicken Thighs, and the Braised Oxtail Sopes, they were SO delicious!!! You have got to stop by here sometime and try something you have never had before! Trust me you wont regret it! They are located 19th and Main, downtown Kansas city, Mo. If you go between the hours of 11:30 Am and 6:00 Pm the food is half off!!! You could order what I had and only pay 19 bucks! and I split this between 3 people! Such a steal for a fantastic meal, Check out the menu link I posted at the top!

 

 

 

  -BON APPETIT!!! 

Sea Bass Spanish Cous Cous Roasted Mushroom Puree and a Pickled Zucchini Salad

Apple and Chevre Stuffed Pork Roulade

PORK ROULADE- Pounded out pork tenderloin, filled with brunoised green apples, shallots, garlic and chevre (goat cheese). Rolled up and tied with butchers twine. Sear in pan, add a splash of red wine.

ROASTED TOURNED POTATOES- Tourne potatoes, boil, then toss with oil, honey, thyme, salt and white pepper. Roast in oven.

SPANISH CREAM CORN- Saute brunoised onions, garlic and shallots. Then add brunoised red, yellow, and green bell peppers, mushrooms, and corn cut off the cob. When all cooked, add cream and reduce. When done add fresh cilantro, a squeeze of lime and parmesan cheese.

APPLE AND SHOESTRING POTATO SLAW- Take the peelings from the tourned potatoes and julienne them, fry and mix with julienned red and green apples, bias cut scallions, and toss with lemon juice and salt.

CREAM OF DIJON PORT GLAZE- To make the sauce add a splash of chicken stock to the pan that the pork was cooking in, reduce a splash of port wine. Then add cream and dijon mustard, reduce till  desired consistency.