Park City RestaurantsAprès-Ski Cuisine
Skiing can work up an appetite like nothing else. But whether you’re looking to après-ski or just après a long day at the office, here’s a lineup of decadent recipes by Chef de Cuisine Shane Baird at the J&G Grill in St. Regis Deer Valley. The “J&G” in J&G Grill stands for Jean-Georges, who needs no introduction and whose tutelage is no joke. Don’t be intimidated. Just whip up one of the hotel’s famous Bloody Marys and get to cooking.
Serves: 4 (4 oz glasses)
Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass three-fourths. The espuma: Combine celery juice, parsley, wasabi powder and some green apple; blend and strain, and add as foam on top.
Cook eggs in the circulator at 65 degrees for 1 hour. Cool in an ice bath, then separate the yolk from the white and be sure to clean all the white off the egg.
Spread a thin layer of butter on each piece of bread. Cut a yolk in half and lay on the bread, cut side up. Season well with salt and white pepper, sprinkle generously with dill pluche and top with a piece of bread.
Set the grill on 5. Add a pat of butter and saute the toast until golden on both sides. Blot on a piece of paper towel. Serve with fleur de sel and caviar.
To serve: For 1 portion
3 tbsp ripe avocado mash
12–15 slices radishes
1 tsp chili oil
1 oz ginger marinade
Mash ripe avocados with olive and season with salt. Place a 3”-ring mold into the center of a cold app bowl and spoon the avocado into the bottom of the mold. Top with the tuna. Arrange the radishes on top, then drizzle the radishes and the bowl with the chili oil. Unmold the tartar and spoon the ginger marinade into the bowl.
Toss tuna with olive oil, then gently season with salt, minced shallot and minced Thai chili; keep in a bowl over ice.
Chili oil: Put chili oil in a blender and puree medium fine. Heat, stirring, until 160, then let cool. Strain through chinois and push for total extraction.
Kaffir syrup: Combine kaffir syrup in pot and heat to 190 degrees; then steep, covered, until cool.
Ginger marinade: Peel ginger and rough chop. Puree in blender with olive oil, until totally smooth to make ginger puree. Mix with remaining ingredients.
1 serving includes:
170 g cod filet, skin off
10 g celery, brunoise
Thai basil oil
inner leaves of celery
Chili sauce: Fry garlic in non-stick pan in grapeseed oil until golden, then strain through chinois and put in a rondeau. Repeat with ginger. In the rondeau, sweat scallion whites without oil over medium heat until completely soft. Add remaining ingredients except scallion greens and cook, stirring until loose syrup consistency. Place scallion greens in pan and pour sauce over them, stirring thoroughly to wilt.
Cod: Season cod gently with salt and white pepper. Sauté in grapeseed oil over medium heat until golden and just cooked. Blot well on paper towel. Heat sauce in a small pot until just hot, being careful not to reduce. Heat celery with a little water and salt. Place a pool of the heated sauce in the center of the serving plate and encircle with basil oil. Place fish on top. Top fish with a mound of the celery, garnish with celery leaf and drizzle basil oil over.
Do not heat sauce in batches larger than 4 portions. Check sauce frequently for saltiness.
Salted caramel ice cream: Make dry caramel with larger amount of sugar. Deglaze with milk. Bring back to boil. Temper in yolks with smaller amount of sugar and cook to anglaise. Strain; add sea salt and heavy cream.
Candied peanuts: Toast peanuts in oven. Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in peanuts.
Candied popcorn: Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in popcorn.
Caramel tuile: Make dry caramel. Whisk in butter. Pour onto silpat, robo-coupe, sift and bake at 300.
Fudge sauce: Warm water, cocoa powder, corn syrup and sugar. Add chocolate and butter. Simmer until thick. Add vanilla extract and salt.