Core Facts
08/21/2007
As summer begins to wind down and the colors of autumn appear, Executive Chef Brett Maddock of Arnold Palmer's Restaurant in La Quinta, California is pleased to share some of his sumptuous recipes for you to experience in your own home. Savor Chef Maddock’s Indian summer food and wine pairing suggestions, several of Arnie’s favorite comfort foods, and some new American specialties to add to your Thanksgiving meal.
Enjoy Indian Summer Food & Wine Pairings
PAN SEARED FOIE GRAS WITH COACHELLA VALLEY DATE CHUTNEY & PORT SAUCE
PAIRED WITH DOMAINE SERENE “EVENSTAD RESERVE” PINOT NOIR
Ingredients (serves four)
4- 6 Ounce Foie Gras pounded and scored
¼ Cup walnuts, chopped
1 Handful Baby Greens
For the Port Sauce
1 Cup Port Sauce
2 Ounces Foie Gras scraps
1 Tablespoon Whole Butter
For the Date Chutney
1 Pound dates
½ Medium size red onion
½ Tablespoon fresh garlic
¼ Cup brown sugar
1 Cup cider vinegar
1 Spice sachet of clove, cumin, star anise and cinnamon stick
2 Cups orange juice
½ Cup lime juice
Orange zest
Lime zest
1 Mango – diced
Directions
• For the Port sauce reduce the Port and Foie Gras scraps until a almost a glaze, remove from heat and whisk in the butter, strain.
• For the chutney sauté red onion and garlic in a pan with the brown sugar.
• Deglazed the mixture by adding the cider vinegar.
• Reduce mixture entirely of liquid and add dates.
• Add spice sachet, citrus juice, zest and mango.
• Cook mixture until dry.
• Add mixture to a food processor and puree until smooth.
• For the Foie Gras dredge the Foie Gras in flour and in a hot Teflon pan with no oil sear quickly, flip and remove from pan. Pat dry with a towel.
Presentation
• On a plate place a dollop of chutney in the middle..
• Lay the Foie Gras on top.
• Drizzle Port Sauce on top.
• Mix the walnuts and greens in a bowl with olive oil and salt, place on top of the Foie Gras.
BBQ SHRIMP WITH CORN RELISH
SERVED WITH KING ESTATE PINOT GRIS
Ingredients (serves four)
24 Shrimp – peeled and de veined
1 Cup grilled corn – removed from the husk
¼ Cup yellow onion – diced into small pieces
¼ Cup red bell pepper – diced into small pieces
3 Tablespoons sugar
1 Tablespoon cider vinegar
3 Tablespoons fresh cilantro – chopped
3 Tablespoons Garlic Butter
Worcestershire Sauce
Cajun Seasoning
Salt & Pepper
Brown Sauce
Directions
• In a mixing bowl combine corn, onion, red bell pepper, sugar, cider vinegar and cilantro.
• Let the corn marinate for 6 hours.
• Combine butter and fresh garlic
• In a sauté pan add your garlic butter and get hot
• Add the shrimp and sauté.
• Add corn relish to the sauté pan and cook.
• Season with Worcestershire, Cajun spice, salt and pepper to taste
• Add brown sauce for a sauce consistency
• Add your fresh cilantro at the end
Presentation
In a bowl scoop out 6 shrimp in each bowl, pour the corn on top. Serve with fresh bread or crostini.
Arnie’s Favorite Comfort Food You Can Cook at Home
ARNIE’S CHICKEN AND VEGETABLE POT PIE
Ingredients (serves four)
4- 6 ounce chicken Breasts cooked and diced
1 Cup Onions Small Diced
1 Cup Carrots Small Diced
1 Cup Celery Small Diced
¼ Cup Red Bell Peppers Small Diced
¼ Cup Frozen Peas
6 ounces Whole Butter
6 ounces flour
1 Quart Chicken Stock Hot
4 Puff Pastry Rounds
Directions
• In a sauce pan with the butter sauté the onions, carrots, celery and peppers. Cook about 5 minutes until the vegetables are tender. Add the flour and whisk until the flour has no lumps, about 2 minutes.
• Add the chicken stock and continue to whisk, get to simmer. The stock should thicken up and then add your peas and diced chicken.
• Pour into 4 ovenware cups top with your puff pastry rounds.
• Brush the top of the puff pastry with egg wash and bake in an oven at 325 degrees until the internal temperature is 160 degrees.
LATROBE BANANA SPLIT
Ingredients (four servings)
1 Scoop Strawberry ice cream
1 Scoop Chocolate ice cream
1 Scoop Vanilla ice cream
½ Cup Pineapple diced
½ Cup Walnuts chopped
Whip Cream
Chocolate Sauce
Caramel Sauce
Strawberry Sauce
12 Cherries
4 Bananas Split lengthwise
Directions/ Presentation
• In a banana split bowl lay the bananas length wise.
• Add one scoop of each ice cream.
• Add the pineapples, walnuts, chocolate sauce, strawberry sauce and caramel sauce.
• Pipe a rosette of whip cream on each scoop of ice cream and a cherry on top.
BEEF STROGANOFF
You will find various recipes for this classic dish, I like to use a tender cut of beef. Instead of white wine I prefer Sherry wine, it off sets the mustard and Worcestershire.
Ingredients (serves four)
1 lb Beef Tenderloin tips, cut in strips
1 small onion, small diced
½ lb white mushrooms, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons all-purpose flour
½ can beef broth. (5 ½ ounces)
2 ounces butter
1 teaspoon prepared mustard
1 tablespoon Worcestershire
¼ cup sour cream
¼ cup Sherry wine
1 pound cooked egg noodles
4 scallions sliced thin
Directions
• Season the meat with the salt and pepper. In a skillet on medium heat brown the meat in the butter until browned. Remove from pan when cooked medium.
• Add the onions to the skillet and cook for about 3 minutes; add the mushrooms and cook for another 3 minutes. Add the meat back to the pan along with the flour.
• Deglaze the pan with the Sherry. Pour the beef broth in and get to a simmer. Add the mustard, Worcestershire, sour cream and a little more pepper if needed. Stir and reduce until a stew consistency.
• In 4 pasta bowls add the egg noodles, top with the beef mixture. Garnish with the scallions and a dollop of more sour cream on top.
New American Specialties for Your Thanksgiving Meal
PEAR SALAD WITH CANDIED WALNUTS & BLUE CHEESE
Ingredients (serves four)
1- Bosc Pear, sliced with a Mandoline
1 - Bag Mixed Greens
1/2 Cup Blue Cheese Crumbled
1/2 Cup Candied Walnuts
1/4 Cup Vinaigrette
For the Vinaigrette
1 Cup Red Wine Vinegar
3 Cups Canola Oil
3 T Chopped Garlic
3 T Dijon Mustard
3 T Honey
2 t Ground White Pepper
1 T Sugar
Add all ingredients in a blender and blend for 30 seconds, slowly add the oil. This will keep in the refrigerator for at least 10 days.
For the Walnuts
2 Cups Sugar
4 Cups Water
2 Cups Walnuts, Whole
In a sauce pan boil the sugar and water to make a simple syrup. Add the walnuts and poach for 15 minutes. Drain the walnuts well and spread out on a sheet pan with parchment paper lined. Sprinkle the walnuts again with sugar and toast in an oven at 350 degrees. Let cool and store in a covered container, leave at room temperature.
Presentation
Toss the Greens, Blue Cheese and Candied walnuts with the vinaigrette in a mixing bowl. Place the salad on a cold plate and lay the sliced pears around the salad. Give a few turns of black pepper on top of the salad.
HERB ROASTED PORK LOIN WITH CREAMY TRUFFLE POLENTA AND RED ONION CHUTNEY
Ingredients (serves four)
For the Pork Loin
2 Pound Pork Loin - tied
3 Sprigs Rosemary
6 Sprigs Thyme
1 Tablespoon Garlic - chopped
Olive Oil
For the Polenta
2 Cups Milk
2 Cups Cream
1 Cup Soft Polenta
1 Teaspoon Truffle Oil
1 Tablespoon Butter – softened
Salt & Pepper
For the Red Onion Chutney
3 Red Onions – julienne
1 ¾ Cups Red Wine Vinegar
1 ¾ Cups Red Wine
1 ¾ Cups Honey
½ Bunch Chive – chopped
Directions
• Marinate the pork loin overnight in the herbs, garlic and olive oil.
• Sear the pork in a sauté pan on all sides. Place in an oven at 300 degrees for about 30 minutes, or until the internal temperature is 150 degrees.
• In a heavy pot, bring milk and cream to a simmer.
• Slowly whisk the polenta into the liquid. Turn the heat down to ensure the polenta doesn’t burn.
• Continue cooking the polenta until tender. You may need to add more liquid.
• Add the truffle oil and butter and continue mixing.
• Add salt and pepper to taste.
• In a sauce pot add, red onion, red wine, red wine vinegar, and honey and cook until onions are tender.
• Cool and add chives to the chutney
Presentation
• Spoon a dollop of polenta in the middle of a plate, slice the pork loin and lay it on top.
• Spoon the red onion chutney on top of that.
• Garnish with a sprig of fresh parsley.
SWEET POTATO BRULEE
Ingredients
3 Yams – peeled and diced
1/3 Stick Butter
1/3 Cup Heavy Cream
Salt
White Pepper
Sugar
Directions
• Boil the yams until tender and pass through a rice mill.
• In a bowl with the yams add the butter, cream, salt and pepper.
Presentation
• Scoop the mixture into desired side dishes and sprinkle with sugar.
• Use a torch and burn the sugar.
PUMPKIN CHEESECAKE
Ingredients
2 cups crushed gingersnap cookies
1/3 cup butter, melted
16 ounces cream cheese, softened
½ cup candied walnuts, chopped
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
Directions
• For the Candied Walnuts; boil the walnuts in 1 quart of water and 1 cup of sugar for about 5 minutes. Spread on a baking sheet, sprinkle with more sugar and bake at 350 degrees for about 8 minutes. Keep at room temperature.
• Preheat the oven to 350 degrees. In a mixing bowl mix the butter, gingersnaps and walnuts. Press this mixture in the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake the crust for about 10 minutes. Set aside to cool.
• In a mixing bowl, mix together the cream cheese, sugar and vanilla. Slowly add the eggs one at a time. Then add the pumpkin and cinnamon.
• Pour this mixture into the shell and bake for about 50 minutes in the preheated oven. Pull out of the oven when the center is firm. Chill for about 3 hours before serving.
About Arnold Palmer’s Restaurant
Arnold Palmer’s, a Mobil three-star award winning restaurant, is nestled in beautiful old-town La Quinta, California and features sumptuous American Cuisine served in a private club setting that sets the tone for a variety of great dining and entertainment experiences all under the same roof. The restaurant is a virtual museum of golf, showcasing memorabilia honoring the game, and each dining room is uniquely and tastefully decorated with photos and trophies from the tournaments Mr. Palmer played throughout his 40-year career. An oversized patio with a new, cozy fire pit alongside a putting green provides outdoor dining with spectacular views of the Santa Rosa Mountains.
Arnold Palmer’s impressive wine list features an extensive selection of California wines, including its own private label Chardonnay and Reserve Cabernet Sauvignon. Wine Spectator took notice of the wine list with over 380 selections and awarded the restaurant its coveted Award of Excellence again in 2007. For more information, please visit www.ArnoldPalmersRestaurant.com.
Arnold Palmer’s Restaurant
78-164 Avenue 52
La Quinta, CA 92247
www.ArnoldPalmersRestaurant.com
Enjoy Indian Summer Food & Wine Pairings
PAN SEARED FOIE GRAS WITH COACHELLA VALLEY DATE CHUTNEY & PORT SAUCE
PAIRED WITH DOMAINE SERENE “EVENSTAD RESERVE” PINOT NOIR
Ingredients (serves four)
4- 6 Ounce Foie Gras pounded and scored
¼ Cup walnuts, chopped
1 Handful Baby Greens
For the Port Sauce
1 Cup Port Sauce
2 Ounces Foie Gras scraps
1 Tablespoon Whole Butter
For the Date Chutney
1 Pound dates
½ Medium size red onion
½ Tablespoon fresh garlic
¼ Cup brown sugar
1 Cup cider vinegar
1 Spice sachet of clove, cumin, star anise and cinnamon stick
2 Cups orange juice
½ Cup lime juice
Orange zest
Lime zest
1 Mango – diced
Directions
• For the Port sauce reduce the Port and Foie Gras scraps until a almost a glaze, remove from heat and whisk in the butter, strain.
• For the chutney sauté red onion and garlic in a pan with the brown sugar.
• Deglazed the mixture by adding the cider vinegar.
• Reduce mixture entirely of liquid and add dates.
• Add spice sachet, citrus juice, zest and mango.
• Cook mixture until dry.
• Add mixture to a food processor and puree until smooth.
• For the Foie Gras dredge the Foie Gras in flour and in a hot Teflon pan with no oil sear quickly, flip and remove from pan. Pat dry with a towel.
Presentation
• On a plate place a dollop of chutney in the middle..
• Lay the Foie Gras on top.
• Drizzle Port Sauce on top.
• Mix the walnuts and greens in a bowl with olive oil and salt, place on top of the Foie Gras.
BBQ SHRIMP WITH CORN RELISH
SERVED WITH KING ESTATE PINOT GRIS
Ingredients (serves four)
24 Shrimp – peeled and de veined
1 Cup grilled corn – removed from the husk
¼ Cup yellow onion – diced into small pieces
¼ Cup red bell pepper – diced into small pieces
3 Tablespoons sugar
1 Tablespoon cider vinegar
3 Tablespoons fresh cilantro – chopped
3 Tablespoons Garlic Butter
Worcestershire Sauce
Cajun Seasoning
Salt & Pepper
Brown Sauce
Directions
• In a mixing bowl combine corn, onion, red bell pepper, sugar, cider vinegar and cilantro.
• Let the corn marinate for 6 hours.
• Combine butter and fresh garlic
• In a sauté pan add your garlic butter and get hot
• Add the shrimp and sauté.
• Add corn relish to the sauté pan and cook.
• Season with Worcestershire, Cajun spice, salt and pepper to taste
• Add brown sauce for a sauce consistency
• Add your fresh cilantro at the end
Presentation
In a bowl scoop out 6 shrimp in each bowl, pour the corn on top. Serve with fresh bread or crostini.
Arnie’s Favorite Comfort Food You Can Cook at Home
ARNIE’S CHICKEN AND VEGETABLE POT PIE
Ingredients (serves four)
4- 6 ounce chicken Breasts cooked and diced
1 Cup Onions Small Diced
1 Cup Carrots Small Diced
1 Cup Celery Small Diced
¼ Cup Red Bell Peppers Small Diced
¼ Cup Frozen Peas
6 ounces Whole Butter
6 ounces flour
1 Quart Chicken Stock Hot
4 Puff Pastry Rounds
Directions
• In a sauce pan with the butter sauté the onions, carrots, celery and peppers. Cook about 5 minutes until the vegetables are tender. Add the flour and whisk until the flour has no lumps, about 2 minutes.
• Add the chicken stock and continue to whisk, get to simmer. The stock should thicken up and then add your peas and diced chicken.
• Pour into 4 ovenware cups top with your puff pastry rounds.
• Brush the top of the puff pastry with egg wash and bake in an oven at 325 degrees until the internal temperature is 160 degrees.
LATROBE BANANA SPLIT
Ingredients (four servings)
1 Scoop Strawberry ice cream
1 Scoop Chocolate ice cream
1 Scoop Vanilla ice cream
½ Cup Pineapple diced
½ Cup Walnuts chopped
Whip Cream
Chocolate Sauce
Caramel Sauce
Strawberry Sauce
12 Cherries
4 Bananas Split lengthwise
Directions/ Presentation
• In a banana split bowl lay the bananas length wise.
• Add one scoop of each ice cream.
• Add the pineapples, walnuts, chocolate sauce, strawberry sauce and caramel sauce.
• Pipe a rosette of whip cream on each scoop of ice cream and a cherry on top.
BEEF STROGANOFF
You will find various recipes for this classic dish, I like to use a tender cut of beef. Instead of white wine I prefer Sherry wine, it off sets the mustard and Worcestershire.
Ingredients (serves four)
1 lb Beef Tenderloin tips, cut in strips
1 small onion, small diced
½ lb white mushrooms, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons all-purpose flour
½ can beef broth. (5 ½ ounces)
2 ounces butter
1 teaspoon prepared mustard
1 tablespoon Worcestershire
¼ cup sour cream
¼ cup Sherry wine
1 pound cooked egg noodles
4 scallions sliced thin
Directions
• Season the meat with the salt and pepper. In a skillet on medium heat brown the meat in the butter until browned. Remove from pan when cooked medium.
• Add the onions to the skillet and cook for about 3 minutes; add the mushrooms and cook for another 3 minutes. Add the meat back to the pan along with the flour.
• Deglaze the pan with the Sherry. Pour the beef broth in and get to a simmer. Add the mustard, Worcestershire, sour cream and a little more pepper if needed. Stir and reduce until a stew consistency.
• In 4 pasta bowls add the egg noodles, top with the beef mixture. Garnish with the scallions and a dollop of more sour cream on top.
New American Specialties for Your Thanksgiving Meal
PEAR SALAD WITH CANDIED WALNUTS & BLUE CHEESE
Ingredients (serves four)
1- Bosc Pear, sliced with a Mandoline
1 - Bag Mixed Greens
1/2 Cup Blue Cheese Crumbled
1/2 Cup Candied Walnuts
1/4 Cup Vinaigrette
For the Vinaigrette
1 Cup Red Wine Vinegar
3 Cups Canola Oil
3 T Chopped Garlic
3 T Dijon Mustard
3 T Honey
2 t Ground White Pepper
1 T Sugar
Add all ingredients in a blender and blend for 30 seconds, slowly add the oil. This will keep in the refrigerator for at least 10 days.
For the Walnuts
2 Cups Sugar
4 Cups Water
2 Cups Walnuts, Whole
In a sauce pan boil the sugar and water to make a simple syrup. Add the walnuts and poach for 15 minutes. Drain the walnuts well and spread out on a sheet pan with parchment paper lined. Sprinkle the walnuts again with sugar and toast in an oven at 350 degrees. Let cool and store in a covered container, leave at room temperature.
Presentation
Toss the Greens, Blue Cheese and Candied walnuts with the vinaigrette in a mixing bowl. Place the salad on a cold plate and lay the sliced pears around the salad. Give a few turns of black pepper on top of the salad.
HERB ROASTED PORK LOIN WITH CREAMY TRUFFLE POLENTA AND RED ONION CHUTNEY
Ingredients (serves four)
For the Pork Loin
2 Pound Pork Loin - tied
3 Sprigs Rosemary
6 Sprigs Thyme
1 Tablespoon Garlic - chopped
Olive Oil
For the Polenta
2 Cups Milk
2 Cups Cream
1 Cup Soft Polenta
1 Teaspoon Truffle Oil
1 Tablespoon Butter – softened
Salt & Pepper
For the Red Onion Chutney
3 Red Onions – julienne
1 ¾ Cups Red Wine Vinegar
1 ¾ Cups Red Wine
1 ¾ Cups Honey
½ Bunch Chive – chopped
Directions
• Marinate the pork loin overnight in the herbs, garlic and olive oil.
• Sear the pork in a sauté pan on all sides. Place in an oven at 300 degrees for about 30 minutes, or until the internal temperature is 150 degrees.
• In a heavy pot, bring milk and cream to a simmer.
• Slowly whisk the polenta into the liquid. Turn the heat down to ensure the polenta doesn’t burn.
• Continue cooking the polenta until tender. You may need to add more liquid.
• Add the truffle oil and butter and continue mixing.
• Add salt and pepper to taste.
• In a sauce pot add, red onion, red wine, red wine vinegar, and honey and cook until onions are tender.
• Cool and add chives to the chutney
Presentation
• Spoon a dollop of polenta in the middle of a plate, slice the pork loin and lay it on top.
• Spoon the red onion chutney on top of that.
• Garnish with a sprig of fresh parsley.
SWEET POTATO BRULEE
Ingredients
3 Yams – peeled and diced
1/3 Stick Butter
1/3 Cup Heavy Cream
Salt
White Pepper
Sugar
Directions
• Boil the yams until tender and pass through a rice mill.
• In a bowl with the yams add the butter, cream, salt and pepper.
Presentation
• Scoop the mixture into desired side dishes and sprinkle with sugar.
• Use a torch and burn the sugar.
PUMPKIN CHEESECAKE
Ingredients
2 cups crushed gingersnap cookies
1/3 cup butter, melted
16 ounces cream cheese, softened
½ cup candied walnuts, chopped
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
Directions
• For the Candied Walnuts; boil the walnuts in 1 quart of water and 1 cup of sugar for about 5 minutes. Spread on a baking sheet, sprinkle with more sugar and bake at 350 degrees for about 8 minutes. Keep at room temperature.
• Preheat the oven to 350 degrees. In a mixing bowl mix the butter, gingersnaps and walnuts. Press this mixture in the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake the crust for about 10 minutes. Set aside to cool.
• In a mixing bowl, mix together the cream cheese, sugar and vanilla. Slowly add the eggs one at a time. Then add the pumpkin and cinnamon.
• Pour this mixture into the shell and bake for about 50 minutes in the preheated oven. Pull out of the oven when the center is firm. Chill for about 3 hours before serving.
About Arnold Palmer’s Restaurant
Arnold Palmer’s, a Mobil three-star award winning restaurant, is nestled in beautiful old-town La Quinta, California and features sumptuous American Cuisine served in a private club setting that sets the tone for a variety of great dining and entertainment experiences all under the same roof. The restaurant is a virtual museum of golf, showcasing memorabilia honoring the game, and each dining room is uniquely and tastefully decorated with photos and trophies from the tournaments Mr. Palmer played throughout his 40-year career. An oversized patio with a new, cozy fire pit alongside a putting green provides outdoor dining with spectacular views of the Santa Rosa Mountains.
Arnold Palmer’s impressive wine list features an extensive selection of California wines, including its own private label Chardonnay and Reserve Cabernet Sauvignon. Wine Spectator took notice of the wine list with over 380 selections and awarded the restaurant its coveted Award of Excellence again in 2007. For more information, please visit www.ArnoldPalmersRestaurant.com.
Arnold Palmer’s Restaurant
78-164 Avenue 52
La Quinta, CA 92247
www.ArnoldPalmersRestaurant.com
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