Featured on Episode 112:

The Stockpot Broiler
8200 SW Scholls Ferry Rd
Beaverton, OR 97008
(503) 643-5451

 

 


 

 

Episode 112 | 3-15-09
Chef Brett Tufe
Stockpot Broiler

Baby Spinach Salad & Hot Bacon Vinaigrette | top

3 slices applewood smoked bacon, cut into strips
¼ c white onion, small dice
1 tsp garlic, minced
8 oz mushroom blend, white & cultivated
¼ c balsamic vinegar
1 tbsp red wine vinegar
1 tbsp honey
2 tsp stoneground mustard
1 tsp fresh thyme, minced
1 c olive oil
Pinch kosher salt
Few grinds of pepper
8 oz baby spinach, stemmed
1 ea Roma tomato, seeded and diced small
2 ea hard boiled eggs, sliced
2 ea baguette slices, toasted
4 oz goat cheese

Place bacon into cold sauté pan and cook over medium heat until crispy, remove from pan and reserve.

Return bacon fat to pan and cook onion to translucent, add garlic, cook 1 minute; add mushrooms cook until soft, season with salt and pepper; add to reserved bacon.

Add balsamic vinegar, reduce by half; add red wine vinegar, honey, mustard, thyme and whisk in oil of the heat; season with salt and pepper.

Toss spinach with vinaigrette, reserved bacon and mushrooms; top with tomatoes and egg.

Spread goat cheese on crostini; serve with salad.

 

Potato Crusted Mahi-Mahi | top

Potato Gnocchi, Spinach & Tomato Vodka Sauce

1 lb Russet potato
1 whole egg
1 egg yolk
1 oz melted butter
¼ to ½ c All Purpose flour
1 tbsp savory herb blend, minced
Kosher salt & pepper
2 slices bacon, cut into strips
1 e shallot, julienne
2 tsp garlic, minced
1 tsp chili flakes
1 tbsp tomato paste
4 oz vodka
1 can whole roma tomato, crushed
2 tsp thyme & Italian parsley, minced
¼ c heavy cream
4 ea 6-8 oz filets mahi-mahi
½ c flour
2 ea egg + 1 tbsp milk, lightly beaten
1 c potato flakes
1 tbsp Italian parsley, minced
Kosher salt & pepper
1 tbsp oil
1 oz butter
8 oz baby spinach

Boil potatoes, starting with cold salted water, until cooked through; drain, peel and dry in a 250*F oven 8-10 min.

Pass through a food mill; add egg, egg yolk, butter, salt & pepper to taste & herbs mix well; add flour mixing to combine careful not to overwork (dry to the touch).

Roll out into long tube shape and cut 1 inch “pillows” pinching the middle lightly; boil gnocchi until floating and allow to poach additional 2-3 min.

Render fat from bacon over medium heat, starting in a cold pan, until lightly crisp.

Add shallot, garlic cook 3 min; add chili flakes & tomato paste cook 2 min; add vodka, off the heat, add crushed tomatoes cook 5 min; add minced thyme and heavy cream bring to boil, puree and pass through fine strainer; season with salt & pepper, reserve.

Season Mahi-Mahi filets with salt and pepper; dredge one side in seasoned flour then egg wash then potato flakes mixed with the parsley.

Heat sauté pan to medium-high add oil & butter; add mahi-mahi potato side down cook 2 min or until nicely browned turn over and oven roast at 350*F 5-7 min.

Remove fish from pan and sauté the gnocchi 2 min, add spinach wilt about 2 min.

Serve with reserved sauce.

 

Banana’s Fosters & Vanilla Ice Cream Crepes | top

1 c milk
3 eggs, beaten lightly
¾ c AP flour
2 tsp sugar
1 oz melted butter
½ tsp salt
4 oz good vanilla bean ice cream
2 oz butter
2 bananas, peeled and sliced
¼ c brown sugar
1 oz banana liquor
2 oz Meyers dark rum
1/8 tsp allspice, ground
¼ tsp cinnamon, ground
¼ c heavy cream
2 oz butter

Combine milk & eggs; combine flour & sugar; combine milk mixture with flour mixture careful not to overwork, add salt and melted butter; let rest 30 min.

Heat a non-stick pan over medium heat use a small amount of oil to cook thin(2 oz) amounts of the batter at a time; cool.

Melt butter over meium-high heat in a non-stick pan add bananas, cook 30 seconds; add brown sugar, cook 1-2 min or until lightly caramelized; add banana liquor, rum, allspice, cinnamon & heavy cream, swirl in butter.

Roll ice cream in crepes and spoon bananas and sauce over ice cream filled crepes.