Golden Globes Party: Beverly Hills Hilton Releases Recipes for Golden Globes Awards
Grilled Artichoke on Frisee served with Fennel Tomato Lemon Mousse
4 Baby Artichoke, cooked in boiling water, cut into half, and then grilled
8 Red Endive leaves cut into halves. Tips are for presentation. Bottom cut julienne
4 Dried California Pear - small pieces, cut julienne
2 oz. Goat Cheese sliced ½ oz per serving
2 tablespoons California Honey
1 teaspoon Black Pepper
2 oz. Yellow Beet – cooked and sliced
4 oz. Wild Arugula
2 oz. Frisee
8 pieces Smoked Dried Tomato
3 oz. Kabocha Pumpkin - puree
1 ½ teaspoons Mascarpone
1 Micro Basil
4 Pie Shell, pre baked, cut triangular shapes
2 tablespoons Fennel Tomato Lemon Mousse
2 fl oz. California Extra Virgin Oil
Salt and pepper
Fennel Tomato Lemon Mousse:
2 ½ tablespoons Homemade Mayonnaise
1 teaspoon Fennel Seeds, lightly heated then ground
2 teaspoons Tomato Coulis
1 tablespoon Whipped Cream
1 whole Lemon zest
Salt and pepper
Kabocha pumpkin smoked dried tomato tart:
3 oz. Kabocha Puree - peeled and seeded then steamed
1 ½ tablespoons Mascarpone
1/3 teaspoon Lemon Juice
8 pieces Smoked Dried Tomato
4 Triangle Pie shells
1 (little) Micro Basil
1 ½ teaspoons California Extra Virgin Olive Oil
Salt and pepper
Pepper Honey Goat Cheese - Marinate goat cheeses with pepper honey mixture overnight.
**Plate all 4 components according to your most desired position.
MAIN COURSE
Smoked Flat Iron Steak with Sweet Pickled Mini Pepper
&
California Olive-Orange Marinated Pacific Sea Bass with Caramelized Mint Fennel
Serves 4
Smoked Flat Iron Steak
12 oz. Smoked Flat Iron Steak (3 oz. per serving)
2 whole Mini Sweet Peppers (cut in halves)
1 cup Water
1/3 cup Sugar
½ cup Vinegar
1 tbsp White Peppercorn
2 tbsp. Salt
3 tbsp California Extra Virgin Olive Oil
6 oz. Cherry Wood
1 oz. Mixed Dried Herbs
Salt and Pepper to Taste
Pacific Sea Bass
12 oz. Pacific Sea Bass (3 oz. per serving)
1 ½ cups Fresh Orange Juice
3 tbsp California Extra Virgin Olive Oil
1/3 cups Sugar
3 tbsp White Balsamic Vinegar
½ cup Vegetable Stock
2 tbsp Fresh Mint
1 slice Fennel
Salt & Pepper to Taste