Truffle Stuffed Mushrooms and Oscar Style SteakPosted:
Courtesy of: Chef Joshua James "Chef J" Amonson, Bourbon & Bones Chophouse & Bar
Truffle stuffed mushrooms
1 lbs roasted mushrooms and stems
1 lb truffle gouda cheese – grated
1 lbs American cheese – grated
8 oz truffle oil (fill with Extra Virgin Olive Oil 4 oz)
2 Tbsp chopped thyme – fresh
1 Tbsp salt
1/2 tsp pepper
1 cups panko(placed in the robo coupe and pureed fine)
4 oz dry cheddar cheese (powdered Cheese) like you get in mac and cheese.
1 lemons zested and juiced
2 Tbsp sherry vinegar
15 Extra large button mushrooms destemmed and fried in the fried fryer for 2 minutes or baked for 15 minutes at 350
Place the roasted mushrooms in the robo coupe and pulse to a medium chop.
Place the mushrooms in a large bowl with the remaining ingredients.
Using the red scoop(2 oz.), scoop out the filling and place in the opening of the mushroom cap.
When ordered, place 3 mushrooms on a sizzle platter and place in a 400 degree oven for 6-8 minutes to heat throughout. Place 2 oz. of cheese sauce on a long plate and drag a spoon through it to make a long puddle. Place the mushrooms long ways on the plate, top with truffle vinaigrette
Yeild – 15 orders
1/2 lb. butter
1/2 lb. flour
1/2 gallons of milk
2 tsp Salt
2 1/2 lb shredded white cheddar
2 1/2 lb American cheese
In a large pot, place the butter and melt, once melted add the flour and cook the roux for 5 minutes on low to medium heat. Stir the roux often.
Add the milk and seasonings to the roux, stirring while adding the milk and to keep it smooth.
Keep stirring the béchamel as it thickens, slowly add the cheeses and continue to stir.
Cook for 3 minutes, remove from the heat and place in a shallow pan to cool, label date and refrigerate.
3 ea egg yolks
8 oz clarified butter
1 Tbsp. lemon juice
1 tsp tabasco sauce
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp cayenne pepper
Water – as needed to thin
In a large bowl add the yolks and whip for 4 minutes over a a pot of boiling water to temper and cook the yolks slightly and cooking until they are pale yellow in color.
Slowly whip in the butter(SLOWLY) to emulsify into the yolks. Once you have added all the butter, season with remaining ingredients.
Check consistency of the sauce and thin with water.
1 lb. of fresh tarragon – chopped and destemmed
4 oz fresh shallots diced fine
2 Cups red wine vinegar
Destem the tarragon and dice the shallots, place in a pot with the red wine vinegar and reduce Au sec(almost dry – it should look like wet grass freshly cut)
Add 2 oz of tarragon reduction to the hollandaise sauce
Add 1 tbsp of fresh chopped tarragon to the sauce
5 medium size asparagus spears – trimmed of the bottom about an inch
3 oz of crab meat – Jumbo lump, Dungeness, deep sea red crab, or king crab
Grilled Steak – your choice
2 oz Béarnaise sauce
Season your steak with salt and pepper and grilled to desired temperature. Medium rare at 120-125
Grill the asparagus, heat up the crab in a pan on the grill or stove top.
Place steak on a board to let rest for 5 minutes
Place the grilled asparagus on a plate and top with the steak, add the crab to the top of the steak and drizzle with the Béarnaise sauce.
Pittsburgh – Charred on the outside and rare inside – cold blueish center - 110
Rare – Red throughout, cool red center – 125 degrees
Med Rare – Red throughout, warm red center – 130 - 135
Med – Pink throughout – 140 - 145
Med Well – Cooked throughout, pink center - 150 -155
Well – Cooked throughout, no pink – 160-165