1327 East Brady Street Milwaukee, WI 53202

Phone: 414.289.WINE(9463)

Open M-Sat. 11 am - 8 pm, Sunday 12 pm - 5 pm

Ben's Portfolio

Recipes adapted for the wine store

 

Lobster

with carrots prepared four ways.

 

Smoked paprika crusted butterfish

with char-grilled ratatouille, spinach, marcona almond sauce and lemon olive oil.

 

Langoustines

with green curry sauce and zucchini loin.

 

Scallop Scallop

Carrot scallop and scallop with peanut and tomato sauce, white bean sauce, seared scallions and white carrots and a white cheddar turnover (and or zucchini loin).

 

Sautéed lobsters

with garlic pureed potatoes, parsley potato sauce, lobster and bacon glace, pork belly and thumbline carrots, and black truffle / parsley garnish.

 

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Lobster

with carrots prepared four ways

Wine: A lighter white with crispness or fruit, lighter red (no tannin please!)

Yield: About four plates

Ingredients:

For the lobsters-

4lobsters, alive
 salt
 cayenne pepper
 bay
2 qts.burre monte

Method: Bring a large pot of water to a boil. Heavily salt, add all other ingredients. Blanch and shock lobsters until just cooked. Break down into tails, claws and knuckles. Finish in burre monte.

For the sautéed carrots-

1/2 bunchorange carrots, rondelle
1/2 bunchyellow carrots, rondelle
as necc.butter
tastes&p

Method: Blanch and shock carrots until tender. Sauté in butter with s&p.

 

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For the pickled carrots-

1/2 bunchorange carrots, peeled into strips
1/2 bunchyellow carrots, peeled into strips
1daikon radish, peeled into strips
3 cupswater
1 cupwhite wine vinegar
1/3 cupsugar
6rose petals, if available

Method: Mix water and vinegar. Dissolve sugar in mixture. Cool. Add rose petals. Blanch and shock vegetable strips briefly. Marinate vegetables in pickling juice until desired flavor is obtained.

For the carrot fondant-

4red carrots, peeled and tournee
1 qt.burre monte

Method: Blanch and shock carrot torunees. Reheat in monte.

 

 

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For the carrot sauce-

1orange carrot, peeled and chopped
1/2 cupwater
2 tbs.white wine vinegar
4 oz.butter
1/4small onion, small dice
1orange carrot, peeled and small dice
1/4fennel, small dice
1 clovegarlic, chopped
2 tbs.white wine
1 tbs.vermouth, or white port
3/4 cupvegetable stock
1/4 cupcarrot juice
as necc.carrot vinegar (from set above)
tastes&p

Method: Blend first set of ingredients together. This is the carrot vinegar used in the second set.

Sauté the aromats with half the butter. Deglaze with white wine and vermouth. Add vegetable stock. Puree and strain. Add rest of ingredients to taste. Before serving add the rest of the butter and froth with a stick blender to make foamy.

 

 

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For the salad-

4 tbs.micro citrus blend, from Chef's Garden
tastegrapeseed oil
tastes&p

Method: Combine all ingredients.

For plate up-

Scatter rondelles across the plate. Towards one end of the plate place a whole lobster tail. Beside tail bunch a small ball of pickled vegetables. Beside that place two claws (or place them on top of tail). Lean tournee fondant onto claws. Top tail with salad. Around tail and down the plate spoon the frothy carrot sauce.

 

 

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Smoked paprika crusted butterfish

with char-grilled ratatouille, spinach, marcona almond sauce and lemon olive oil

Wine: A hearty red but lacking in tannin - a smoky Pinot or Malbec, maybe Chateau-nuf-du-pape but watch the strength!
Yield: Varies.

Ingredients:

For the butterfish-

4 oz. tranchbutterfish
tastesmoked paprika
tastes&p
 olive oil

Method:
Dust the butterfish with the seasonings.  Sear in a sauté pan.

For the garnish-

salt cured lemons
sun dried tomatoes
oil cured olives

Method:
Chop all ingredients finely.  Top butterfish with a small portion of the garnish.

 

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For the ratatouille-

zucchinigrilled and cut small dice
eggplantgrilled and cut small dice
tomatogrilled and cut small dice
 s&p

Method:
Combine all and reserve.

For the spinach-

spinach
chives
tarragon
Italian parsley
s&p

Method:
Combine all and sauté.  Dry thoroughly as leaking spinach with affect plate up.  The proportion of herbs should be nearly equal to the proportion of cooked spinach.

 

 

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For the marcona almond sauce-

marcon almondslightly toasted (no color)
water 
salt 

Method:
Combine all ingredients in a high speed blender until desired texture is achieved.

For plate up:
Make an oval of sauce on the plate.  Drizzle some lemon oil around the sauce.  Using a ring mold, mold the spinach onto the center of the plate.  Add the ratatouille on top of the spinach.  Place the butterfish onto, and garnish with the garnish mixture.

 

 

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Langoustines

with green curry sauce and zucchini loin

Wine: Gewürztraminer will actually work; you can also pull of a Gruner Veltiner if you try quite hard.  Maybe a Chablis but definitely watch that oak! Other Alsace wines a go too.

Yield: About four servings

Ingredients:

For the green curry sauce-

6scallions, chopped
5jalapenos, seeded and chopped
2garlic cloves, chopped
1 tbs.ginger, chopped
1 tbs.coriander seeds
4kaffir lime leaves
2lemongrass stalks, chopped
2 cups.basil
1 bunchcilantro
3 tbs.olive oil
4limes, zested and juiced
1/4 c.coconut milk
tastes&black pepper

Method:
Combine all ingredients in a high speed blender until liquefied.  Pass through a fine mesh tami.  Season to taste.

 

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For the langoustines-

tastegarlic, finely chopped
tastered pepper flakes
tastesalt&black pepper
 vegetable stock
4langoustines, whole but cleaned

Method:
Place the langoustines in a pot with all the other ingredients.  Cook until done, about two minutes.  Reserve.

For the vegetables-

8thimble carrots, cleaned, stems trimmed, blanched
8scallions
4zucchinis, trimmed into 3" x 1" x 1" rectangles, blanched
1 stalkkale, roughly chopped
1 stalkrainbow chard, roughly chopped
 butter
 s&p

Method:
Heat some butter in a pan and add the scallions and carrots.  The scallions may brown by the time that the carrots are heated through but this is o.k.

 

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Season the zucchini loins and grill on all sides.  Cut on a bias cut and reserve.

Sauté the kale and rainbow chard in butter.  Season and reserve.

For plate up:
Spoon the sauce onto a plate make a 5-6" wide circle.  Place a few leaves of kale and chard on the right hand side of the circle.  Top with a langoustine.  Place the slice of the zucchini loin on the left hand side.  Lay the seared scallions over the top.  Place two carrots next the zucchini loin.

 

 

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"Scallop scallop"

Carrot scallop and scallop with peanut and tomato sauce, white bean sauce, seared scallions and white carrots and a white cheddar turnover (and or zucchini loin)

Wine: If you think outside the box you might end up with a Zinfandel.  Choose a calm one, no high alcohol here!  Better though: a chardonnay rich and buttery - go big American.

Yield: Varies

Ingredients:

For the scallops:

one scallop
one carrot, trimmed and shaved to look like a scallop
clarified butter
s&p

Method:
Blanch and shock the carrot scallop.  Sear both the carrot and the regular scallop.  Reserve.

 

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For the tomato peanut sauce:

tomatoes
peanuts
water (or veg. stock)
salt
cumin
hot pepper
s&p

Method:
Toast nuts.  Char tomatoes.  Peel skin and seed.  Combine tomatoes and peanuts in a high speed blend.  Add spices to taste.  Add water until a sauce is formed.

For the white bean sauce:

white beans, cooked
stock
s&p

Method:
Puree in a high speed blender until smooth.

 

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For the cheddar turnover:

cheddar cheese
butter
flour
s&p

Method:
Combine all ingredients. Deep fry until cooked.

For the vegetables:

carrots
scallions

Method:
Blanch and shock carrots. Sear scallions in butter along with carrots.


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Sautéed lobsters

with garlic pureed potatoes, parsley potato sauce, lobster and bacon glace, pork belly and thumbline carrots, and black truffle / parsley garnish

Wine: You will be amazed - a big California Cabernet is a must do.

Yield: Varies

Ingredients:

lobsters, poached, broken-down, all parts reserved
potatoes, steamed, warm
roasted garlic puree
butter
cream
parsley, finely chopped
lobster bodies (from above)
bacon
mirepoix sachet
pork belly, cured and roasted, small dice
thumbline carrots, blanched and shocked
black truffles, shaved thin
parsley, picked
shallot
olive oil
white wine vinegar

 

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Method:
Sauté the lobsters in whole butter to rewarm them.  Set aside.

Puree the 3/4 of the potatoes along with the butter, cream and garlic.  Using the remaining 1/4 of the potatoes combine with the parsley and puree in a high speed blender, adding water until a sauce is obtained.

Render the bacon fat in a pan.  Caramelize the lobster bodies along with the mirepoix.  Add the sachet and just enough water to cover the bodies.  Simmer for several hours.  Strain and reduce to syrup.  For pick up whip in butter until emulsified.  Reserve.

Reheat the pork belly and carrots in butter.  Reserve.  Combine the black truffle, parsley, shallot, olive oil and white wine vinegar.

For plate up pour some of the lobster glace onto a plate making a circle.  On the inside of this circle make another circle with the potato sauce.  Make a pile of puréed potatoes towards the back of these two sauces (away from the customer).  Top with the lobster parts, finishing with the lobster tail.  Place the truffle garnish on top of the tails.  Spoon the carrots and pork belly around the glace sauce.

 

 

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