Memorial Day is just around the corner, signaling the arrival of summer fun and friend-filled gatherings, which got us seriously inspired to put together the perfect party plan. And while the food and wine pairing is always a crowd pleaser, we did it the City Furniture way by pairing our favorite tables with recipes from three local executive chefs.
Nothing says summer like a backyard soiree, and Chef Greg McGowan of the Hyatt Regency Pier Sixty Six has designed a grill-worthy masterpiece with his Grilled Octopus on Corn Griddle Cakes. Using flavors like smoked tomato jam and avocado crema, the menu echoes the clean, sophisticated style of the Lisbon table—and it’s treated to withstand rain and shine, so you’ll always be party-ready (just like Chef Greg’s dish). Get the recipe here.
Grilled Spanish Octopus on Corn Griddle Cakes
• 3 pounds cleaned octopus
• 1 cup dry white wine
• 2 tablespoons Old Bay seasoning
• 2 tablespoons cumin
• 1 tablespoon All Spice
• 1/4 cup whole peppercorns
• 1 lemon
• 2 cloves garlic, peeled
Place the octopus along with the wine, peppercorns, 1 lemon cut in half, spices and garlic in a pot. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature.
Smoked Tomato Jam
• 2 pounds fresh tomatoes
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• ½ teaspoon lemon zest
• 1/4 cup honey
• 2 tablespoons cilantro & chervil
• Salt and pepper to taste
Peel tomatoes, seed and cut in half. Place on a pie pan in smoker with a sweet wood, such as apple, and smoke according to the manufacturer directions until you achieve the desired flavor. Chop the smoked tomatoes and combine with garlic, shallots and lemon zest in a heavy skillet over medium heat. Cook until thickened, stirring frequently, about 15 minutes. Add honey and herbs and season with salt and pepper to taste. Reserve in a non-reactive container.
• 3 large eggs
• 2 1/2 cups fresh corn kernels (divided)
• 3/4 cup corn meal
• 1/2 cup milk
• 2/3 cup flour
• 1/2 tablespoon baking powder
• 1/2 cup scallions, chopped
• 1/3 cup red pepper, diced
• Salt and pepper to taste
• 3 large egg whites
Place eggs and 1 1/2 cups corn kernels in food processor and mix until smooth. Place mixture in bowl and add remaining corn kernels, then add the rest of the ingredients besides the egg whites. Whip egg whites to soft peaks. Fold into batter and adjust seasoning. In a large skillet over medium heat, add oil. Drop 1 ounce of batter and cook until golden brown, about two minutes on each side. Remove from heat and reserve.
• 2 avocados
• 1 garlic clove, quartered
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh cilantro, chopped
• 1/2 tablespoon fresh tarragon, chopped
• 1/2 of a lime, juiced
• 2 tablespoons butter
• 1/4 cup light cream
Place all ingredients in a food processor. Puree until smooth.
2 chayote peeled, seeded and shaved thin
2 cups white wine
2 cups appls cider vinegar
1/2 cup pickling spice
1/4 cup white onion
2 teaspoons salt
2 teaspoons cumin seeds
2 teaspoons garlic
2 cups sugar
Place all ingredients in a pot and bring to a boil. Pour over the chayote and place in the refrigerator until cool.
1. Set the burners of a gas grill to high heat. Cover grill and allow preheating for 5 minutes. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper. Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
2. Place corn cakes down on plate.
3. Top the corn cakes with the tomato jam, then add the chayote.
4. Cut the octopus tentacles on a bias, place on top of the chayote.
5. Garnish with avocado cream and fresh cilantro.
Drawing on tastes from traditional Indian fare, Chef Tory Aunspach put together a mouth-watering meal of Coconut Curry Snapper over Fried Rice—which plates perfectly atop the grand Regal table. Evoking Old World elegance with impressive turned legs and acanthus leaf accents, the table embodies Chef Tory’s rich taste and authentic appeal.
Coconut Curry Snapper Over Fried Rice
• 1 ½ cups basmati rice
• 4 tablespoons olive oil
• 2 teaspoons minced ginger
• 3 tablespoons sliced scallions
• 1 jalapeño, seeds removed and diced
• ¼ cup diced banana
• ½ cup diced apple
• ¼ cup golden raisins
• ¼ sliced almonds
• Fine sea salt and freshly ground black pepper
• Cilantro chiffonade for garnish
Coconut Curry Sauce and Snapper
• 2 tablespoons canola oil
• 1 shallot, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 stalk lemongrass, thinly sliced
• 2 tablespoons fresh ginger, thinly sliced
• 2 teaspoons Thai red curry paste
• 1 teaspoon Madras curry powder
• ½ cup chicken stock
• 1 cup unsweetened coconut milk
• Fine sea salt and freshly ground black pepper
• Four 6oz. snapper filets
• ½ cup fresh lemon juice
• ½ cup fresh basil, julienned
• Pinch salt
1. Rinse and drain the basmati rice. Place the rice in a small saucepan with 2 ½ cups of water and a pinch of salt. Bring the rice to a boil over high heat, lower the heat to medium and simmer for 10 minutes until most of the water has been absorbed. Place a tight fitting lid on the pan, remove from heat and let sit for another 10 minutes. Spread the rice out on a sheet pan and cool.
2. Prepare the sauce by heating the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass, and ginger and sauté until softened. Add the Thai curry paste and curry powder and stir to combine. Add the chicken stock and simmer for about 10 minutes, until lightly reduced. Add the coconut milk and simmer for 5 more minutes, for the flavors to come together. Remove the curry sauce from the heat and season to taste with salt and pepper. Strain the sauce through a fine-mesh sieve into a wide shallow saucepan.
3. Season the snapper filets generously with salt. Place the seasoned fish into the pan with sauce and cook the fish on medium heat, until it is just warm in the center, basting occasionally for about 6 to 8 minutes; a metal skewer should be easily inserted into the fish and, when left in for 5 seconds, feel just warm when touched to the lip.
4. While the fish is cooking, heat a large non-stick pan with olive oil over high heat. Add the ginger, scallion and jalapeño to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin, and almonds and season to taste with salt, pepper and Espelette. Garnish the rice with cilantro, finish snapper with julienne of basil and serve immediately.[/accordion]
Created by Greg Mikusinski, Gourmet Provisioner for Provide & Supply, our modern menu pushes your taste buds to the edge. Earning major style points with its unique presentation, this dish mirrors the artful appeal of the sleek Milan table, which blends warm walnut and zebrano woods with striking lines.
D’Artagnan Ribeye Steak au Poivre with Truffled Potatoes
Steak au Poivre
• 4 D’Artagnan Ribeye Steaks
• Kosher salt
• 3 tablespoons whole peppercorns
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/3 cup Cognac
• 1 container Veal Demi-Glace
• 1/3 cup heavy cream
1. Remove steaks from the refrigerator about 30 minutes prior to cooking. Season steaks on all sides with salt.
2. Coarsely crush the peppercorns with a mortar and pestle or the bottom of a heavy skillet. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.
3. Make the sauce: Melt butter in a medium skillet, add shallots and sauté over medium-high heat until translucent and soft, about 2 to 3 minutes. Stir in 1 tablespoon of cracked peppercorns. Add Cognac. Cook, stirring, until alcohol is cooked off and mixture is reduced. Whisk in demi-glace. Simmer until the sauce has thickened enough to coat the back of a spoon, approximately 5-6 minutes. Hold over lowest heat while you prepare the steaks.
4. Heat grill to medium-high heat or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
5. Grill steaks for about 6 minutes on the first side. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-red thermometer.
6. Let steaks rest for 5-8 minutes before plating. While steaks are resting, remove sauce from the heat. Stir in heavy cream. Taste for seasoning and add a pinch of salt if needed. Spoon sauce over steaks and serve immediately.
• Olive oil, as needed
• 6 russet potatoes, scrubbed clean
• Salt & pepper, to taste
• 6 cloves garlic, sliced paper thin
• 6 tablespoons Black Truffle Butter, softened
• 4 fresh thyme sprigs, leaves chopped
• 6 slices Jambon de Bayonne
1. Preheat over to 425 degrees. Lightly oil a baking dish that’s large enough to hold all 6 potatoes without crowding.
2. Cut the potatoes: Using chopsticks as a knife guide, make several thin slices widthwise without cutting all the way through each potato. Set potatoes in baking dish. Season with salt and pepper.
3. Evenly distribute garlic slices in between slices of potatoes. Slather each potato with softened truffle butter, stuffing a bit in between some of the slices. Sprinkle with chopped thyme.
4. Bake the potatoes, uncovered, for 45 minutes to 1 hour or until crisp on the outside yet tender on the inside. If the potatoes look like they’re starting to get too crisped, put foil over them in the last 15 minutes of cooking.
5. While the potatoes are baking, make the ham crisps. Heat a medium skillet over medium high heat. Gently lay each slice of jambon in the pan, without touching. Cook until crispy and brown, turning once. Set aside on paper towel.
6. Once baked, carefully remove each potato from the pan using a flat-bottomed spatula or tongs. Garnish with ham crisps.