#RSFood. All of the Menus and Recipes from Our Edible Series

The recipes you’ll find below are some of my creations and others are the creations of the great cooks form the recipe collections we have featured in our series. The events are hosted by Andy Smith, and I prepare all of the fantastic food that is served to our guests. We have many more events already scheduled, so if you like what you see you should reserve your seat at the next event.

-Daniel Mowles, Executive Chef, Lily’s Restaurant @RSHotel

Curry: The Spicy Story of the World’s Most Popular Dish Speaker: Colleen Sen

Curried Popcorn

1 cup Kernel Popcorn

2 tbspn Ghee

½ tbspn Madras Curry Powder

½ tbspn Kosher Salt

Directions: Heat ghee in sauté pan with lid on medium heat. Add kernel popcorn to pan with lid and begin to shake until all kernels are coated and start to pop. Cook until all kernels are popped. Remove from heat and season with madras curry powder and kosher salt.

Curried Rustic Bread, Fresh Ricotta, Arugula, Golden Raisins

1 Loaf Rustic Curry Bread

1 cup Fresh Ricotta

1 bunch Wild Arugula

1 cup Golden Raisins

1 cup White Wine

Directions: Slice rustic curry bread in 1 inch slices. Cut slices in half and toast in oven at 350F for 7 minutes. Heat white wine and golden raisins in pan till hot and remove from heat and let stand for 15 minutes. Spread fresh ricotta on toasted rustic curry bread. Add a few leaves of wild arugula and garnish with a few of the golden raisins. Season the curried rustic bread with fresh cracked black pepper and drizzle of olive oil.

Thai Red Curry Duck Spring Rolls

2 Duck Breast Cooked

1 package Spring Roll Wraps

1 head Green Cabbage

1 bunch Scallion

2 Carrots

1 tbspn Red Curry Paste

1 tbspn Fish Sauce

Directions: Slice cabbage very fine on slicer. Julienne the carrots, scallions, and place mix with the cabbage. In a wok add 2 tbspn of vegetable oil and stir fry the vegetable mix. Add the red curry paste and fish sauce and then place on sheet pan to cool. Julienne the duck breast and add to the vegetable stir fry mix. Once mix is cold place 3 oz. of mix in center of spring roll wrapper and roll. Glue the spring roll wrapper shut with egg wash. Fry at 350F until golden brown.

A Conversation with Amanda Hesser Speaker: Amanda Hesser

James Beard’s Champagne Punch
1/2 Cup Sugar
1/2 Cup fresh Lemon Juice
2 Cups Fresh Orange Juice
2 (750 ml) bottles Cognac
16 oz Cointreau
4 (750 ml) bottles Champagne (or prosecco or cava)
Grated zest of 4 lemons
20 think cucumber slices

Directions – Have all ingredients chilled. Mix all ingredients in a punch bowl. Serve in champagne flutes.

Salted & Deviled Almonds

2 Tbl unsalted butter
1 Cup Whole Almonds (skin on)
1/2 tsp cayenne pepper
1/2 tsp coarse & flaky sea salt

Directions – Melt butter in pan, toss almonds with butter, cayenne and sea salt. Roast in oven at 350F for 15 minutes. Cool and serve.

Julia Harrison Adams’s Pimento Cheese Spread

1/2 pound mild yellow cheddar or longhorn cheese
1/2 pound aged white sharp cheddar cheese, preferably Vermont or NY
One 7-ounce can pimentos, with their juice
1 Cup chopped scallions
1/2 Cup mayonnaise, preferably homemade
2 tsp fresh lemon juice
1 tsp minced garlic
1 Tbl Worcestershire sauce (or more to taste)
6 dashes Tobasco sauce, or more to taste
1/2 tsp freshly ground black pepper
Crackers or raw vegetables, for serving

Directions – Mix all ingredients in a bowl and taste to check seasoning. Chill for 2 hours and serve with crackers and wine.

Oyster Chowder

1/4 pound bacon, cut crosswise into 1/4-inch-wide strips
1 Cup chopped onions
1 Cup chopped celery hearts
3 white potatoes, peeled & cut into 1/2 inch cubes (about 4 Cups)
About 3 Cups Water
14 to 16 Large Oysters, shucked, with their liquor
Cayenne pepper
2/3 to 1 Cup heavy cream
1 Tbs chopped flat-leaf parsley

Directions – Sautee bacon until crispy and drain fat from pan. Add the onions, celery, potatoes and sweat for 10 minutes. Add the water and let simmer for 15 mins on medium heat. Add heavy cream and parsley. Then at the last minute add the oysters and let cook for 3 minutes and then serve with rustic bread from a nice local bakery. We use Orwashers bakery they are the best for local bread.

Salmon and Tomatoes in Foil

1/4 Cup extra virgin olive oil
One 1 1/2-to-2 pound skinless salmon fillet
any pin bones removed. Cut into 4 pieces
12 cherry tomatoes
Salt and freshly ground black pepper
16 leaves of basil

Directions – The key to this dish is really nice salmon. Preferably wild caught. I like Alaskan Coho salmon. On a sheet of aluminum foil about 16 inches long. Place a drizzle of olive oil and then add the salmon. Then add the halved cherry tomatoes and leaves of basil. Season the salmon with pepper and sea salt, and a little more olive oil. I prefer to use expensive olive oil as it will bring out really nice flavors in the salmon. For me, it is key to use the best ingredients. Fold the foil in half. Then fold in the sides 2 or 3 times. Then fold the top down 2 or 3 times so it is sealed. Bake in the oven at 350F for 14 minutes and let rest for 3 mins when it comes out of the oven. Tear the foil open and be prepared to get knocked down by an amazing scent and aromatics of this wonderful simple dish.

Soft Polenta

4 Cups water
1 1/4 tsp salt
1 cup yellow cornmeal
2 Tbl unsalted butter
1/3 cup freshly grated Parmesan cheese

Directions – Bring water to a boil. Add salt, butter, and slowly add the corn meal with a whisk. Stirring vigorously until you arm falls off. Once it has thicken remove from heat and add parmesan and season with salt and pepper. Serve with the short ribs.

Short Ribs with Coffee and Chiles

2 Tbl vegetable oil
4 large or 8 small beef short ribs
Salt and freshly ground black pepper
1 large carrot, peeled and chopped
1 large onion, chopped
3 cloves of garlic, chopped
Pinch of sugar
1 dried pasilla chile, stemmed, seeded, and minced
1 dried chipotle chile, stemmed, seeded, and minced
1 Cup dry red wine
1 Cup strong coffee

Directions – In a hot pan add vegetable oil, season the short ribs with salt and pepper. Then sear off short ribs and remove from pan. Then add the carrots, onion, garlic to the pan. Sweat for 10 minutes. Then add coffee and wine and reduce by 2/3rds. Add your short ribs back to the pan. Fill with water or beef stock to cover the short ribs. Add chilies and sugar to pan. Let simmer on medium heat for 2 hours until fork tender. Once done remove from pan and reduce sauce by half. Strain the sauce through a mesh strainer. Add the ribs pack to pan with sauce and serve with soft polenta.

Apple Galette

Cream Cheese Pastry (recipe follows)
4 Granny Smith apples, peeled, cored, sliced 1/8 inch thick
2 tsp fresh lemon juice
Approximately 2 Tbl whole milk
1/4 cup sugar
2 Tbl unsalted butter
1/2 Cup apricot preserves
1 Tbl abricot eau-de-vie or Calvados (or other apple brandy)

Directions – Roll out pastry dough ½ inch thick and cut with circle cutter. Dock dough with a fork and brush with milk. Place sliced apples in layered pattern on tart. Sprinkle with sugar and brush with melted butter. Bake in oven at 350F until golden brown. Remove from oven and brush with apricot preserves and liquor of your choice. Serve with vanilla ice cream.

One Big Table: A Portrait of American Cooking Speaker: Molly O’Neill

Oyster Rockefeller-Style

8 Tbl (1 stick) unsalted butter, softened
3/4 Cup minced fresh parsley
2 scallions, green & white parts minced
1/4 tsp cayenne pepper
Pinch of kosher salt
2 dozen oysters, on the half shell
4 slices bacon, each cut into 6 squares
1 packed cup stemmed, washed, and finely shredded fresh spinach
1/3 cup fresh bread crumbs

Directions – Melt butter and add to mixing bowl. Add spinach, parsley, scallions, cayenne, and salt to mixing bowl. Mix well to incorporate all ingredients. Spoon a little the spinach mix on top of oysters. Then add a piece of bacon on top of spinach. Then cover oyster with bread crumbs and bake in oven at 350F until golden brown and serve with good beer.

The Original Deviled Egg

6 Large Eggs, hard boiled, cooled, peeled, and halved lengthwise
1 Tbl unsalted butter, melted
1 tsp white vinegar
1/4 tsp mustard powder
1/8 tsp cayenne pepper
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp sugar
1 bunch watercress, washed, tough stems discarded and leaves roughly chopped, for garnish

Directions – In a mixing bowl add melted butter, cooked egg yolks, vinegar, mustard, cayenne, salt, pepper, and sugar. Mix all ingredients until smooth and creamy. Spoon mixture into hard boiled eggs and garnish with rough chopped watercress.

Todd Porter’s Ginger and Garlic Roasted Peanuts

2 Tbl Peanut or Grapeseed Oil
2 Tbl soy sauce
6 garlic cloves, minced
1 Tbl grated fresh ginger
1 1/2 tsp fish sauce
1 1/2 tsp sugar
1 pound shelled raw peanuts
Kosher salt and freshly ground pepper

Directions – Roast peanuts in oven at 350F for 15 mins. Remove from oven and place in bowl. Add oil, soy sauce, garlic, ginger, fish sauce, sugar, and salt and black pepper. Mix until all the peanuts are covered. Place back on sheet pan and roast for another 15 mins. Remove from heat and let cool. Serve with beer or wine.

Dorthy Kalins’s Bread and Butter Pickles

60 Kirby cucumbers, well scrubbed
1/2 Cup Kosher Salt, plus more if necessary
8 small white onions, thinly sliced
2 quarts cider vinegar
7 cups sugar
1 Tbl ground turmeric

Directions – Slice all cucumbers on diagonal and about ½ inch thick. In a pot heat up vinegar, salt, sugar, sliced onions, and tumeric. When it comes to a boil add sliced cucumbers. Cook for 10 minutes and then let pickles cool down in cooking liquid. Once cold serve with sandwiches or just as a snack.

Dan Ansotegui’s Basque Garlic Soup for Gringos

For the Croutons:
6 ounces day-old French bread, cut into 1-inch cubes (about 3 Cups)
2 Tbl extra virgin olive oil
1 Tbl paprika
1 Tbl garlic powder
Kosher Salt
For the Soup:
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
1 Tbl chopped fresh parsley
3 quarts homemade chicken broth or low-sodium store-bought chicken broth
Kosher Salt
1/2 cup grated Manchego or Petit Basque cheese (about 2 ounces), optional

Directions – In a soup pan add olive oil, and sautee garlic until clear. Add parsley, chicken broth and season with salt. Simmer for 20 mins. Place croutons and cheese in a bowl and ladle over the garlic soup.

Rogue Creamery’s Best Blue Cheese Dressing Ever
1 cup mayonnaise
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 Tbl fresh lemon juice
1/2 tsp Worcestershire sauce
1 Tbl red wine vinegar
2 ounces Oregon blue cheese, crumbled (about 1/2 cup)
Kosher salt and freshly ground black pepper

Directions – Mix all ingredients in a mixing bowl and taste. Use on chopped romaine, with bacon, and parsley. Simple yet divine.

The One and Only, Ever-Evolving Legendary Barbecued Shrimp
For the Spice Blend:
2 1/2 Tbl sweet paprika
2 1/2 Tbl hot paprika
2 Tbl kosher salt
1 Tbl garlic powder
1 Tbl onion powder
1 Tbl freshly ground black pepper
1 Tbl cayenne pepper
1 Tbl dried oregano
1 Tbl dried thyme
For the Shrimp and Sauce:
3 pounds extra jumbo shrimp (16 to 20 per pound) peeled and deveined, shells reserved
Freshely ground black pepper
6 Tbl olive oil
1 small onion, chopped
6 garlic cloves, 2 left whole and 4 minced
3 bay leaves
Kosher salt
1/2 Cup dry white wine
Juice and pulp of 3 lemons
3 Cups water or shrimp broth
1 Cup Worcestershire sauce
2 Cups heavy cream
4 Tbl (1/2 stick) unsalted butter, cut into 4 pieces and chilled
Biscuits, toast points or fluffy white rice for serving

Directions – Any one can say soul food. Mix the spice blend with the shrimp and let sit for 2 hours. Now sauce time. Sautee onions, garlic, add bay leaf, add wine and reduce by 2/3rds. Then add lemon, water, Worcestershire, heavy cream, butter. Reduce by half. In a smoking hot pan sear the shrimp, then add shrimp to sauce and serve over rice. Be careful this is a very addicting dish.

Hoover’s Night Hawk Chicken-Fried Steak and Cream Gravy
For the Steaks:
4 cups all-purpose flour
4 tsp baking powder
1 Tbl kosher salt
1 Tbl freshly ground black pepper
2 tsp granulated garlic
1 tsp onion powder
1 tsp cayenne pepper
2 cups milk
4 large eggs
1/2 cup vegetable oil
Four 6-ounce beef cube steaks, pounded to 1/4 inch thick

For the Gravy:
2 cups Milk
2 cups homemade chicken broth or low-sodium store-bought chicken broth
2 Tbl bacon grease or vegetable oil
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
Kosher salt and freshly ground black pepper

Directions – More soul food. Mix all dry ingredients in a bowl. Then the remaining milk, and eggs, together. Now dip the steaks in the flour. Place them into the egg mix and back into flour. In a pan with medium high heat add oil and fry the steaks. Cook them about 4 mins on each side. Now in a sauce pan add bacon fat, and flour. Cook till mixture is bubbly. Add milk, chicken broth, garlic powder, onion powder and salt and pepper. Cook till the sauce thickens. Pour over fried steaks and serve with mash potatoes.

Barbara J. Duke’s Buttermilk Pie with Blackberry Sauce
For the Pie:
1/2 recipe Anne LaFiandra’s Lard Crust (page 694)
3 large eggs
1 Cup sugar
2 Tbl all-purpose flour
8 Tbl (1 stick) unsalted butter, melted and slightly cooled
1 Cup buttermilk
2 tsp pure vanilla extract
For the Sauce:
1/2 cup highest-quality seedless blackberry preserves
1 Tbl Chambord liqueur

Directions – Mix sugar, eggs, flour, melted butter, buttermilk, vanilla together. Pour in pie shell and bake at 325F for 1 hour until set. For the sauce heat up blackberry preserves with Chambord and serve with warm buttermilk pie.

Whiskey: What It Is and How It Came to Be Speaker: Kevin R. Kosar

Coming Soon.