Perfect Pairings

This duck dish is a fantastic winter dish that we came up with last year when the menu trend seemed to be to take one ingredient, in this case, duck, and present it a few different ways. It is kind of a high-end 'homey dish' that is great on a cold night in front of the fireplace with a great glass of wine.

DUCK THREE WAYS:

Sliced Breast with Pomegranate Syrup
Duck Leg Confit
Foie Gras-Chestnut Bread Pudding

Yield: 4 servings

Duck breast, clean and skin scored - 4 each
Pomegranate syrup - 10 ozs.
Spinach, washed - 4 C
Duck leg confit (see recipe below) - 12 ozs.
Foie gras-Chestnut bread pudding (see below) - 4 ea.
Leeks, julienne - 1 stalk
Micro rock chives - as needed
Pomegranate seeds - from half of pomegranate

This lamb dish was actually on our menu last year, and it is one that I love! It's our version of the classic French Stew. Christopher Kiegiel offers the perfect wines to enjoy this hearty dish with, and all are priced under $30! A great winter dish to enjoy during the cold months.

Yield: 4 servings

Dried white beans, soaked overnight - 2 1/2 C
Onions - 1 ea.
Cloves - 1 ea.
Garlic cloves - 2 ea.
Thyme sprigs - 3 ea.
Parsley sprigs - 2 ea.
Bay leaf - 1 ea.
Pork belly, skin on - 4 ozs.
Boneless lamb shoulder - 4 ozs.
Lamb racks, 12-14ozs ea - 4 ea.
Olive oil - 2 ozs.           
Duck fat - 1 oz.
Garlic sausage - 1 1/2 ozs.
White wine - 2 ozs.
Plum tomatoes, seeded & diced - 2 ea.
Tomato paste - 1 tsp.
Duck

This bisque recipe incorporates sunchokes (also known as Jerusalem Artichokes), a tuberous vegetable of the sunflower family native to North America. It's a fairly unfamiliar vegetable that I've found diners really want to know more about after they have it. It is at its best during the winter months, and I thought its earthiness might pair well with the end-of-season sweet Maine shrimp. 

Yield: 4-6 servings

Shallots, minced - 3 each
Garlic clove, minced - 1 each
Sunchokes, peeled, diced - 3 pounds
Chicken stock - 24 ozs.
Heavy cream - 8 ozs.
Sweet Maine Shrimp, peeled - 12-18 ea.
Pancetta, diced and sauteed - 6 ozs.
Olive Oil, Extra Virgin - 6 ozs.
Chives, minced - 1-2 T

1. Sweat garlic and shallots until lightly golden
2. Add sunchokes and sauté lightly
3. Add chicken stock to cover and bring to simmer
4. When sunchokes are tender,

This dish is one of the signature spring dishes at the Plaza Café. I add it to the menu as soon as asparagus and morels come into season. I made this dish recently at a private dinner, and it's amazing, especially when paired with the perfect wines as suggested below by Christopher Kiegiel.

Yield:  4 appetizer servings

INGREDIENTS:
Pencil asparagus, peeled - 16 ea
Morels, cleaned and roasted - 4 ozs.
Shallots, minced - 2 ozs.
Butter - 1 T
Lobster meat, blanched - 8 ozs.
Lobster sauce - 6 ozs.
White truffle oil - 2 ozs.
Dried lobster coral (optional) - as needed
Lobster antennae curl (optional) - 4 ea.

PROCEDURE:
1. Brush asparagus with olive oil and grill over low flame
2. Sweat

My inspiration for this dish was the spring season that's upon us. I was able to take advantage of using fresh peas and also the rarely used pea greens that the peas grow on. These tender shoots are delicious when gently wilted and add a vibrant color to this dish along with the organic carrot-chive broth. Most important about this dish is the fact that we have been very reluctant to feature swordfish on our menu over the years as we really try to practice sustainable cooking at The Plaza Café, and swordfish has been on the endangered list for many years. However, we are very glad to be cooking with it again as it has made a tremendous comeback. It is one of the best fish to grill, and it holds up well to so many bold flavors.

Yield:  serves 4

leeks, julienne - 1 ea.
onions, julienne - 1 ea.
butter

Yield:  4 appetizer servings

INGREDIENTS:
Romaine hearts, split - 4 ea.
Oysters, local, shucked - 20 ea. (or how ever many you desire)
Cornmeal - as needed
Barbeque sauce, homemade - as needed
Apple wood smoked bacon, cooked - 3 strips
Blue cheese dressing, homemade - 8 ozs.


PROCEDURE:
1. Brush romaine hearts with olive oil and grill split side down until wilted
2. While romaine is grilling, coat oysters in cornmeal and lightly fry for 1-2 minutes
3. Drain oysters and toss with barbeque sauce
4. Portion two grilled romaine hearts on plate
5. Top romaine hearts with blue cheese dressing
6. Portion barbequed oysters over romaine and dressing
7. Crumble bacon over all

Blue Cheese Dressing
Yield:  Approx. 1 ½ Quarts

Buttermilk - 15 ozs.
Sour Cream - 12