Jean-Georges RecipesIt’s Always Better Served On the Rocks
Recipes contributed by Jean-Georges and his team at On the Rocks at Eden Rock, St. Barth’s.
Introduction by Christine Drinan, Founder and Editor-in-Chief
One of the best evenings I had in St. Barth’s was the time I spent at Eden Rock, and my dinner at Jean Georges’ On the Rocks. The vibe of the restaurant is an effortlessly cool St. Barth’s chic, where they had a DJ from Paris spinning music in the background. I love restaurants that don’t take themselves so seriously, while delivering a culinary experience for their guests.
I had a chance to share aperitvo hour with the owners of Eden Rock, David and Jane Matthews, which meant a few bottles of champers, beautiful appetizers and easy conversation. I still think of that crispy rice sushi topped with an assortment of avocado, salmon and tuna. Our time spent with David and Jane was a highlight of our trip.
Jean-Georges and the Eden Rock team generously contributed today’s recipes for our Cooling Your Jets, inspired by St. Barth’s. I don’t think I’ll be able to match the ginger fried rice preparation, but I’m going to spend the summer trying.
Aperitvo hour is an institution, no matter where you travel around the world. Eden Rock’s version of the mojito has the perfect refreshing tart of calamansi juice without being overly sugary like a traditional mojito. It’s an easy recipe for even a novice mixologist.
In a highball glass, muddle kumquat, mint, and calamansi. Fill with ice and add rum. Pour into shaker, shake, then pour back in glass. Squeeze in juice from lime wedge then drop in drink. Add a splash of soda and straw.
Hors d’oeuvres are served poolside in the Hamptons, or wherever you spend your summers, but this flavor-packed dish separates the recreational cooks from the true gourmets.
Combine all ingredients except oils in Robot Coupe, and process until smooth. Slowly stream in oils.
Combine all ingredients in a rice cooker. Stir well every 8 minutes until rice is cooked. Turn off cooker, leave covered, and let cool for 15 minutes. Press into a plastic wrap-lined container to achieve a 2.5 cm.-thick brick. Once cool, cut into 4 cm. x 2.5 cm. rectangles.
Bring all ingredients to a boil, and let cool.
Deep fry rice rectangles until just crispy, then immediately transfer to paper towels and season with salt. In a small bowl, combine chipotle mayonnaise and scallions. Top each rectangle with 10 g of chipotle mayonnaise mix, then drape with hamachi. Transfer to square plate and drizzle with honey soy. Place a small pinch of mint-cilantro mix on each piece, then finish with fleur de sel.
Only Jean-Georges can perfectly fuse an Asian-inspired dish with French sensibility. The ginger- butternut purée can be used for your other creations as well.
Mix and reserve.
Split butternut in half and remove the seeds. Season liberally with salt and white pepper, and dot generously with butter. Reassemble and wrap in foil, then bake in oven at 400°F until completely tender. When cool, scoop out flesh.
Ginger Butternut Puree: serves 16
Purée until smooth. Warm as needed.
Combine sugar, lemon, and chili and bring to boil. Squeeze in juice from ginger, then throw in the pulp. Mix well, let cool at room temp, and strain through a chinois.
Combine and toss well. Spread onto a sheet tray lined with parchment and bake at 325°F until golden. Reserve.
Season shrimp with spice mix and sauté. Line the bottom of large bowl with the butternut jus, and arrange the shrimp around. Heat a little butter until foamy, add 2 teaspoons of pumpkin seeds, and re-toast until foamy. Top with the pumpkin seeds, then drizzle with the butter. Garnish with micro Thai basil.
Cook together until leeks are soft but not colored. Reserve until needed.
Fried Ginger Garlic Mix
Fry separately in the oil until golden, then drain and spread onto paper towels to cool. Mix every 300 g fried ginger with 100 g fried garlic.
Heat a small iron skillet until smoking and drizzle with grape seed oil. Crack an egg into the pan and spread the egg white. Sprinkle the fried ginger garlic mix liberally into the egg whites and let set in a salamader. Stir-fry chicken fat, leeks, and rice in a wok, while pressing the rice with the ladle against the side, constantly moving it until very hot. Place in center of plate and drizzle soy and sesame oil around. Place the egg on top of the rice.