Recipes from Famous Chef Mayet Cristobal!
The Dinner Garden is extremely lucky to have received the amazing recipes below from Chef Mayet Cristobal.
Apple-Rutabaga Soup with Caramelized Apples
- 1 lb rhutabaga, peeled and rough chopped
- 1/2 lb green apples, rough chopped
- 1 medium yellow onion, rough chopped
- 1 carrot, rough chopped
- 8 cups vegetable stock
- 2 oz. butter
- 1/2 cup heavy cream
- 1 apple, small diced 1/8"
- 3/4 creme fraiche, whipped
- 2 Tbsp. Brown sugar
- 1/4 cup balsamic vinegar
- to taste salt and pepper
To make soup, heat up large pot and add butter. Sweat onion, carrot, apples, and rhutabaga. Add vegetable stock and bring to a boil. Let simmer for 20 minutes.
Use an immersion blender to blend large chunks and then move liquid to a countertop blender to puree smoothly. Season with salt and pepper and add cream. Keep warm and set aside.
For the apples, heat olive oil in a medium saute pan. Add apples and brown sugar so that they caramelize, about 5 minutes. Add balsamic vinegar and let cook until absorbed, about 5 more minutes.
To serve, ladle 8 ounces of hot soup in a shallow bowl and garnish with creme fraiche and the caramelized apples.
Green Gazpacho
- 2 each English cucumber
- 1 head romaine lettuce
- 2 each green bell pepper
- 1 bunch green onions washed very well
- 1 bunch Cilantro washed very well
- 1/2 cup rice vinegar
- 4-5 tbsp good olive oil
- 1 tsp toasted cumin
- Dash of cayenne
- Salt and pepper
Chop all of the ingredients, a rouch chop will do. Everything is going into the blender and will be pureed and strained. The key to this soups success is extremely fresh ingredients.
Baby Beet Salad with Arugula and Raspberry-Walnut Vinaigrette
- 1 lb. Baby beets, roasted, peeled of skin, and sliced in rounds
- 1 lb. Chicory Salad (baby arugula, yellow frisee, red endive julienne)
- 1/4 lb. Smoked Bacon, julienne and cooked
- 6 oz. Humboldt Fog goat cheese, sliced
Vinaigrette
- 4 oz. Raspberry Vinegar
- 6 oz. Walnut Oil
- 6 oz. Olive Oil
- 1 Tbsp. Shallots, minced
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- salt and pepper to taste
For the dressing, mixed vinegar, shallots, honey, and dijon mustard. Slowly add in walnut oil and olive oil. Season to taste.
Lightly toss chicories with dressing. Arrange sliced beets in circle on plate, add tossed greens and garnish with bacon and goat cheese.
Serves: 4
Italian Sausage and Goat Cheese Stuffed Chicken with Asparagus and Cherry-Red Wine Reduction
- 4 each Chicken Breast with Skin On
- 2 each Italian Sausage links, cooked and crumbled
- 4 oz. Goat cheese, crumbled
- 1 each Small red onion, julienne
- 1 Tbsp. Fresh thyme, chopped
Brining Liquid:
- 2 cups water
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 1 each Fennel bulb, sliced
- 1 each Apple, sliced
- 1 each Orange, sliced
- 4 each Bay leaf
- 1 Tbsp. Black peppercorn
- 1 lb. Asparagus, stems trimmed
- 1 cup red wine
- 1/2 cup veal stock
- 1/2 cup bing cherries, pitted
- 3 Tbsp. Butter, diced
- to taste Honey
- salt and pepper
- olive oil as needed
Mix all brine ingredients. Solution should be slightly salty and sweet. Add chicken and leave overnight.
Heat oil in pan over medium heat and add onion. Slowly saute until onions become golden brown, about 10 minutes. Remove from pan and let cool. Mix sausage, goat cheese, chopped thyme and cooled onions. Season with salt and pepper. Set aside.
Preheat oven to 350 degrees. Remove chicken from brine and discard brine. Season chicken with salt and pepper. Poke your finger underneath the skin and between the flesh to form a "pocket." Stuff goat cheese mixture in this pocket. Heat oil in large pan and sear chicken skin side down until golden brown and repeat on other side. Add veal stock and red wine to pan with the chicken and place in oven. Cook until chicken is done approximately 12-15 minutes depending on size of chicken breast.
Meanwhile, heat salted water in a large pot. Blanch asparagus for 1-2 minutes until done. Careful not to overcook. Remove from heat, set aside, and place 1 tablespoon of butter on top to melt.
When chicken is done remove from pan and place the pan juices and cherries on a burner to reduce by half. Whisk in cold butter to form the sauce and season with salt, pepper, and honey.
To plate, arrange asparagus spears on plate, top with stuffed chicken breast and finish with sauce.
Serves: 4
Black Angus Beef Medallions with Creamed Potatoes, French Beans with Shallot Butter, and Salsa Verde
- 1.5 lbs Black Angus Beef Tenderloin, cleaned and portioned into 3oz medallions
Creamed Potatoes:
- 1 lb yukon gold potatoes, peeled
- 1 cup heavy cream, heated
- 1/2 lb. Unsalted butter, melted
- to taste kosher salt
Shallot Butter:
- 1/2 lb. Softened unsalted butter
- 3 each Shallots, minced and caramelized
- 4 each Sprigs parsley, finely chopped
- to taste salt and pepper
Salsa Verde:
- 1 bunch parsley, chopped
- 1 bunch oregano, chopped
- 1 bunch cilantro, chopped
- 1 each Lemon, zested
- 1/2 cup extra virgin olive oil
- to taste salt and black pepper
- 1 lb. Haricot vert (french beans), frenched and blanched
- salt and pepper
- olive oil as needed
To make salsa verde, mix all ingredients and set aside.
To make shallot butter, mix all ingredients and set aside.
To make creamed potatoes, heat water in a large pot. Add potatoes and cook through. Pass potatoes through a food mill and mix in cream, butter, and salt. Set aside and keep warm.
Heat oil in pan over medium heat. Season tenderloin medallions liberally. Add beef to pan searing one side at a time until each side is nicely browned. This is about 3 minutes per side. Remove from pan and set aside.
Meanwhile, heat salted water in a large pot. Blanch haricot vert for 1-2 minutes until done. Careful not to overcook. Remove from heat, set aside, and toss with shallot butter.
To plate, spoon creamed potatoes on plate, top with haricot vert, the medallions and drizzle the salsa verde on the meat as well as the plate.
Serves: 4