from Michael Schlow, chef and owner of Boston’s Radius and Alta Strada at the MGM Grand in Foxwoods
Filet Mignon "Cheesesteak-Quesadillas" with Avocado Crema
Makes 4 Quesadillas
4 Flour Tortillas
1 8oz Filet mignon, cooked Medium Rare, sliced thin into 12 slices
1 cup grated cheddar cheese
1 cup cooked white onions, sautéed in butter
1 cup of sliced mushrooms, cooked in butter
1 red jalapeno, sliced paper thin
3-4 oz of canola oil
Divide all ingredients onto half of the tortillas, then fold in half and seal. Place each half in a sauté pan with about 1 oz of oil and cook over high heat until golden brown and the cheese has melted. Drizzle the crema (recipe below) over the top of the finished quesadillas
1 handful of cilantro leaves
4 tablespoons of milk
Puree all ingredients together. Add a little more milk if too thick to run off a spoon for sauce-like consistency.
Reverse Potato Skins
16 oz potato puree (your favorite recipe, but make sure it's extra buttery and hot!)
1lb bacon, cooked, warm, cut into 1 inch pieces
1 cup grated cheddar cheese
1 bunch of scallions, sliced thin
1 cup of sour cream
4 potato "skins", saved from making the potato puree, lightly fried until golden brown.
In 4 stemless martini glasses, evenly divide the potato puree in the bottom of the glasses. Next, evenly divide the bacon on top of the potatoes. Evenly divide the cheddar cheese, followed by a scoop of the sour cream. Garnish with the sliced scallion and then stick a potato "skin" into the top Serve.
Note: If you want to be really gourmet, you can sub this version with Lobster, Crème Fraiche, and Caviar.
Fancy Boy Popcorn
½ lb (or a really big bowl) of warm, freshly popped popcorn
¼ lb of butter, melted
1 teaspoon togarashi (cayenne can be substituted)
2 large pinches kosher salt
Mix the butter with togarashi and salt.....drizzle over popcorn and toss well. Serve!
Makes approx 30 small tostadas
6 large flour tortillas, cut into 2" rounds and fried
12 med shrimp, cooked, med dice
1 large English Cucumber, diced
4 ripe plum tomatoes, diced
1 red onion, diced
½ cup of cilantro, chopped
¼ cup of mint, chopped
1 ripe jalapeno, diced
3 oz of extra virgin olive oil
juice of 3 limes
salt and pepper to taste
Combine everything but the tortillas in a large bowl and adjust seasoning. Marinate for up to 4 hours. Serve chilled with crispy tortillas.
Chicken Milanese Sliders, "Buffalo Style"
Makes 4 sliders
1 8oz chicken breast, pounded, cut into 2 oz pcs, dipped in flour, then egg wash, then crushed panko crumbs
2oz Franks Red Hot Sauce
1 cup mayo
3oz ripe blue cheese
1 celery stalk, peeled with a vegetable peeler, then dropped in ice water
4 slider buns, lightly toasted.
2oz of extra virgin olive oil
In a mixing bowl, combine the Franks Red Hot, Mayo, and Blue Cheese. Whisk together and reserve. Heat olive oil in a sauté pan over high heat. Sauté chicken until golden brown, about 1 min each side. Place cooked chicken on bottom of slider bun. Top with each with plenty of sauce. Garnish with celery curls and then place bun on top Serve
First Published: Feb 1, 2010 5:06 PM EST