Chef’s Best
All photos in this article by Jim Bush
 |
|
Chef Raymond Flor of Fritz.
|
Our philosophy has always been to serve the highest quality, freshest food possible. We also like to add unsual flavors and fusion techniques, but the end result is always flavorful food cooked in a healthy way.
Spicy Potato Hash
(served at Fritz with a grilled pork chop and plum demi-glace)
3 lb baby red potatoes, cut into 1/2 inch dice
2 sweet potatoes, cut into half inch dice
1 cup dried cranberries
1 cup (total) chopped onion, celery, and carrot, sautéed until
translucent
1 TB chopped garlic
1 TB chopped shallots
salt and pepper
Boil potatoes until slightly soft, drain and chill. Then pan-fry
potatoes until crispy and add remaining ingredients.
 |
(in photo it is served with carrot spaghetti, daikon sprout salad, sweet potato tempura, and tangerine syrup)
1 grouper filet
Thai spice (to make a large quantity):
1/2 cup cayenne pepper,
1/4 cup ground ginger,
1/4 cup curry powder,
1/4cup cumin,
1/4 cup chili powder,
1/4 cup each garlic and onion powder,
2TB cinnamon,
3/4 cup paprika,
salt and pepper
Tangerine syrup:
2 cups tangerine juice
2 TB honey
Bring to boil, reduce by half, and chill
Coat flesh side of grouper with Thai spice, place in hot, lightly oiled
skillet for 2 minutes, flip it over and remove. Finish in the oven for 5
minutes at 400º.
Serve with tangerine syrup.
 |
|
Chef Charlie Mallia of Siena.
|
The whole concept of Siena is based on Italy, specifically Tuscany: the authentic wood-burning oven, the mural of Siena's Il Palio, the columnar lights, the Italian onyx bar. The menu is divided into traditional Italian catagories. Everything is authentic.
Grilled Rack of Lamb
with Harvest Vegetables
serves 2
1 8 point rack of lamb
1 oz. dry BBQ rub
1 small potato, peeled and julienned
1 spaghetti squash cooked
1/2 cup flour
2 cups vegetable oil
4 oz. butter
fresh chives
1 zucchini
Season rack of lamb with dry BBQ rub; grill to medium rare. Heat oil to 350º; fry potatoes and sweet potatoes and season. Scoop out spaghetti squash, mix with butter and chopped chives, season. Arrange the squash on the center of the plate, slice the rack of lamb, placing half on top of the squash. Garnish with fried potatoes & sliced zucchini.
Pumpkin Risotto with Seafood
 |
Risotto:
1 Tb. unsalted butter
1/2 medium onion
4 cups chicken stock
Pumpkin:
1 lb. pumpkin, cubed and boiled
2 bay leaves
1/2 carrot, peeled and chopped
1 cup arborio rice
salt and pepper
1/4 cup Reggiano Parmesan
4 oz. butter
pinch of saffron
Seafood:
8 mussels cleaned and steamed
1 8 oz/ lobster tail, steamed and removed from the shell
1/2 cup reggiano Parmesan
Cook rice with sherry, wine, and water, heating liquid and adding to the
rice gradually until creamy. Set aside.
Melt butter in a saucepan over medium to high heat, add onion, carrot,
bay leaf, saffron and pumpkin, saute. Add cooked risotto and parmesan,
simmer briefly. Garnish with hot steamed mussels and lobster, season to
taste.
Back to the Table of Contents
Back to Top