Bistro 7 & INVITE YOU TO…
A Guest Chef Night
featuring the world famous tacos of Katie & Chris Coombs who will be sharing their secret recipe!
$30 IN ADVANCE/$35 AT THE DOOR PLEASE MAKE RESERVATIONS
INCLUDES ALL YOU CAN EAT TACOS, BEANS AND RICE TO HELP LOCAL WOMEN & CHILDREN BREAK THE CYCLE OF ADDICTION.
(775) 851-9463
BISTRO 7 7111 S. Virginia St, Suite B
SATURDAY, NOVEMBER 5PM-9PM
9TH
Firsts
Assorted Breakfast Pastries and Fruit 6
Deviled Eggs “free range” Reno Egg Farm eggs with a spicy kick 7
Thai Chili Shrimp Cocktail 14
White Truffle Mac and Cheese 12
Tomato Brie Soup 6/8
House Salad shallot-tarragon vinaigrette 8
Caesar Salad 8
BLT Wedge Salad crisp iceberg, bacon, grape tomato, creamy blue cheese 10
Beet Salad shaved fennel, citrus, tarragon vinaigrette 10
Bigger Plates
Eggs Benedict English muffin, capicola, poached eggs, Hollandaise, B7 home fries 15
Crab Benedict sourdough baguette, Maryland blue crab, poached eggs, Choron, B7 home fries18
Frittata house salad or B7 home fries 14
Frittata Styles: Spinach, Red Pepper, Artichoke Heart and Gruyere/ Italian Sausage, Potato, Caramelized Onion, Mozzarella
Chorizo and Egg Scramble cheddar and jack cheeses, potato, caramelized onion, warm tortillas 15
Apple Stuffed French Toast orange Syrup 15
Cobb Salad bacon, hardboiled egg, red onion, pine nuts, tomato, blue cheese, avocado, chicken, avocado 14
B7 Bistro Burger bacon, white cheddar 16
Pasta Piccata grilled chicken breast, capers, tomato, mushrooms, garlic white wine sauce, housemade pasta 15
Lamb Chops potato and leek galette, haricot vertes, bitter orange marmalade, toasted walnut dust 29
Steak Frites CAB Top Sirloin parmesan truffle fries, Béarnaise 21
Grilled Atlantic Salmon squash and roasted pepper sauté, linguini, meyer lemon beurre blanc 24
Desserts 8
Chocolate Tart almond crust, chocolate mousse, chocolate ganache, strawberry white balsamic sauce
Butterscotch Pudding caramel, smoked Maldone sea salt
Strawberry Shortcake
Bistro 7 Easter Brunch Menu 2013
Children’s Easter Brunch Menu $8 (12 and under) available
FIRSTS
Assorted Breakfast Pastries and Fruit 6
Deviled Eggs “free range” Reno Egg Farm eggs with a spicy kick 6
Dungeness Crab Cakes lemon-garlic aioli, mixed greens 14
White Truffle Mac and Cheese 12
Tomato Brie Soup 6/8
House Salad shallot-tarragon vinaigrette 8
BLT Wedge Salad crisp iceberg, bacon, grape tomato, creamy blue cheese dressing 10
Beet Salad shaved fennel, citrus, tarragon vinaigrette 10
BIGGER PLATES
Eggs Benedict English muffin, capicola, poached eggs, Hollandaise, B7 home fries 15
Crab Benedict sourdough baguette, Maryland blue crab, poached eggs, Choron, B7 home fries 18
B7 Eggs Cream cheese & Chive bacon, Toast, B7 Home Fries 13
Frittata house salad or B7 home fries 14
Chorizo and Egg Scramble cheddar and jack cheeses, potato, caramelized onion, warm tortillas 15
Apple Stuffed French Toast orange syrup 15
House Cured Salmon Gravlax hardboiled egg, red onion, capers, tomato, garlic and dill cream cheese, mini bagels 18
Breakfast Kale Salad crostini, fresh mozzarella, mushroom duxelle, bacon, fried egg, basil oil 14
Grilled Asparagus Salad poached eggs, fried prosciutto, heirloom balsamic, grilled crostini 16
B7 Bistro Burger bacon, white cheddar 14
Dijon-Brown Sugar Glazed Berkshire Ham scalloped potato, asparagus, apricot chutney 22
Grilled Lamb Chops creamy polenta, sautéed rapini, baby carrots, sour cherry demi 31
Steak Frites CAB Top Sirloin parmesan truffle fries,Béarnaise 21
Pan Seared Scottish Salmon sundried tomato and artichoke risotto, basil crème fraiche, grilled zucchini 24
DESSERTS 8 each
Olive Oil Cake drizzle of rosemary syrup
Chocolate Ganache Cake white chocolate mousse, hazelnut sabayon
Butterscotch Pudding caramel, smoked Maldone sea salt
Apple Cherry Cobbler oatmeal streusel, vanilla ice cream
Black Rice with Scallions and Sweet Potato
Yield: Makes 4 servings
3/4 cup Chinese black rice* 1 1/2 cups water 3/4 teaspoon salt 2 tablespoons vegetable oil 1 bunch scallions, chopped (3/4 cup) 1 tablespoon minced peeled fresh ginger 1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice
Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
Cumin-Roasted Potatoes with Smoked Salmon
Yield: Makes 24
2 lemons 1/2 cup water 4 teaspoons coarse kosher salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil
1/2 cup crème fraîche or sour cream 1 teaspoon (packed) minced fresh dill 1 teaspoon (packed) minced fresh cilantro
2 tablespoons olive oil, divided 1 1/2 teaspoons coarsely crushed cumin seeds 12 small fingerling potatoes, halved lengthwise (about 14 ounces)
3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips 1 ounce caviar (OPTIONAL) Small fresh dill sprigs
Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least .
Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.
Miso Glazed Sea Bass
Yield: Makes 4 servings
2 tablespoons (fermented soybean paste; not sweet or labeled “saikyo”) 1 1/2 teaspoons sugar 1 teaspoon fresh lemon juice 1/2 teaspoon water
1/8 teaspoon black pepper 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Broil 5 to 6 inches from heat until fish is just cooked through 8 to 12 minutes.
Truffled Wild Mushroom Lasagna
Yield: 8 servings
Ingredients
1 tablespoon olive oil 2 cups thinly sliced leek 8 garlic cloves, thinly sliced 3/8 teaspoon salt, divided 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided 4 cups sliced shiitake mushroom caps (about 1 pound) 2/3 cup Côtes du Rhône or other fruity red wine 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh sage 3 tablespoons white truffle oil 1 teaspoon black pepper, divided
2 1/2 cups milk 1 bay leaf 2 tablespoons butter 3 1/2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 2 cups ricotta cheese 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon grated lemon rind Cooking spray 8 ounces precooked lasagna noodles 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese
Preparation 1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper. 2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside. 3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. 4. Preheat oven to 350°. 5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.
Osso Buco – makes 4 servings
Basic Tomato Sauce – Makes 4 cups. Can be kept in fridge for 1 week frozen for 6 months.
3‐4 Tbl EVOO 1 sweet onion 1⁄4 inch dice 4 cloves garlic sliced paper thin 3 Tbl fresh Thyme 1⁄2 Medium Carrot finely shredded on micro plane 2 x 28 oz cans whole tomatoes (preferably san marzano) Salt to taste
Heat olive oil over med heat. Add onion and garlic and cook until soft and light golden. Add thyme and carrot and cook until carrot is soft. Add tomatoes with juice and bring to boil. Lower heat and simmer 30 mins.
Osso Buco
4‐ 3” thick OSSO BUCO (3.5‐4 LBS) Salt and pepper 6 Tbl EVOO 1 medium carrot cut into 1⁄4” inch rounds 1 sweet onion but into 1/2” dice
1 rib celery cut into 1⁄4” dice 2 Tbl chopped fresh thyme 2 cups BASIC TOMATO SAUCE 2 cups chicken stock (plus more if needed) 2 cups dry white wine
Preheat oven to 375. Season osso buco all over with salt and pepper. Heat EVOO in dutch oven until smoking. Brown meat on all sides 12‐15 mins. Set aside. Add carrots, onion, celery and thyme to pot and cook stirring until golden brown and slightly softened. Add Basic Tomato Sauce, stock and wine and bring o boil. Place meat back in pot making sure they are submerged at least halfway (add stock if necessary). Tightly cover pot and place in over to cook for 2‐2.5 hours until meat is falling off the bone. Let stand for 10 mins before serving.
Top with Gremolata
Mix together: 1⁄2 c finely chopped Italian parsely 1/3 cup toasted pine nuts Grated zest of one lemon
Roasted beet, feta, pine nut salad
Yield: Makes 6-8
Dressing: 2 tablespoons cider vinegar 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain) 1/4 teaspoon black pepper 3/4 teaspoon salt 5 tablespoons olive oil
Mixed spring lettuce or baby greens 6 small-medium beets roasted (~3 large) 1⁄2 crumbled feta 1⁄4 toasted pine nuts
Optional: 2-3 naval and/or blood arranges sectioned Or 2 medium onions caramelized
Roast beets with a coating of EVOO and a sprinkle of salt and pepper in tin foil until tender. Cool and skin.
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
Toss greens with a bit of dressing. Toss beets (and oranges or caramelized onions) with a bit of dressing. Place beets on top of greens and sprinkle with pine nuts and feta.
Caramel Chocolate Tart Makes ~ 16‐18 ‐ 3” tarts Crust:
1.5 cups flour 1⁄4 cup dutch process unsweetened cocoa powder 1⁄4 tsp kosher salt 1⁄2 cup (One stick) unsalted butter cubed and softened 1⁄2 cup powdered sugar 2 egg yolks at room temp 1⁄2 tsp vanilla extract
Preheat oven to 350. Combine flour, cocoa and salt and set aside. Cream the butter and powdered sugar in large bowl until pale and fluffy, mix in yolks and vanilla. Mix in dry ingredients (don’t over mix). Press into into fluted tart pans (preferably with removable bottoms) and chill for 30 mins. Prick the shell all over with fork and bake until cooked through 10‐20 mins depending on tart size. Let cool on a rack.
Caramel Filling
2 cups sugar 1⁄4 light corn syrup 1/2 cup unsalted butter (1 Stick) 1⁄2 cup heavy cream 2 Tbl crème fraiche
Chocolate Ganache Glaze
1⁄2 heavy cream 3.5 oz extra bittersweet chocolate chopped (good quality like Tcho)
Pinch of sea salt – fleur de sel or lavender sea salt
For caramel filling: Put 1⁄2 cup of water in large sauce pan. Add sugar and corn syrup and cook over medium high heat swirling the pan occasionally until you reach a dark amber caramel. Remove from heat and immediately whisk in butter, cream and crème fraiche until smooth. Divide the caramel among the tarts shells while still warm (or reheat in micro or over low heat until pourable). Let sit until caramel is set (about 45 mins).
Granache: Bring cream to boil and pour over the chocolate. Let sit for 2 mins then whisk until smooth. Pour glaze over the caramel filling into each tart. Let set at room temp for at least 2 hours before serving.
Sprinkle with sea salt just before serving.
Join us for Reno Bites Week. Offering a special “Taste of the Bistro” $35 tasting menu all week long and an amazing 5 course wine dinner on Tuesday 10/23 paired with wineries owned by Reno locals.
CATERING MENU
Get your party started with Bistro 7 Catering at our place or yours.
Choose from a wide selection of foods and services. If you don’t see exactly what you’re looking for in this menu or you have a specific budget please inquire as we can accommodate most requests. We also offer Business Lunch, Breakfast/Brunch, Boxed Lunch To Go and Lunch menus.
Need space for your party? We offer buyouts of the entire restaurant as well as private and semi-private spaces or we can bring the features of a restaurant to you with professional servers, bartenders and chef’s, to ensure your party’s success.
APPETIZERS
Premium
Pizza wood fired, thin crust, app size slices $12-$15
Stuffed Mushrooms with herb ricotta $30/dozen
Bruschetta with choice of topping: tomato-basil, tomato-goat cheese, wild mushroom, or walnut-gorgonzola-arugula $30/dozen
Crispy Fried Green Beans with stone ground mustard sauce, serves 10, $28/order
Mini Meatballs with marinara dipping sauce $25/dozen
Vegetable Crudite with Dip
Small Basket-Serves up to 15 $40
Large Basket-Serves up to 30 $85
Fruit & Cheese Platter with Flatbread standard selection or premium selection
13” platter-serves 8-12 $55/$95
16” platter-serves 15-24 $85/$125
Deviled Eggs $32/dozen
Hummus with Feta Cheese, Tomatoes, Olives and Flatbread, serves 10, $28/order
Prosciutto Wrapped Asparagus $36/dozen
Tempura Steak & Lobster Roll, 6 pieces per roll, $12/roll
Wood Oven Flatbread with ricotta herb cheese spread $24/dozen
Tenderloin of Beef Carpaccio dijon mustard, capers, parmesan, serves 10, $45
Superior
Grilled Baby Lamb Chops with mint chimmichurri $55/dozen
Mini Crab Cakes with lime dijon aioli $42/dozen
Grilled Shrimp with Pea Pesto on Garlic Crostini $42/dozen
Ahi Tuna “Poke Style” on wonton crisp with wasabi mayo $42/dozen
Chicken Satay with peanut sauce $36/dozen
Seared Beef Tenderloin with Trio of Sauces on Crostini $45/dozen
Braised Pork & Manchego Cheese “Spanish Nacho” with Tomato Pico $42/dozen
Biscuit with Sliced Pork & Apple Chutney $42/dozen
Classic Shrimp Cocktail with dipping sauce $20/dozen
Spicy Thai Shrimp Cocktail chiles, basil, garlic $28/dozen
PIZZA
Pizza Margherita fresh mozzarella, vine ripened tomatoes, basil pesto $12
4 Cheese mozzarella gruyere, provolone, Parmigiano Reggiano $12
House Made Italian Sausage fennel seed, roasted red bell pepper $14
Shrimp Scampi roasted garlic, fresh mozzarella, Parmigiano Reggiano $15
Spinach Feta Mozzarella garlic white sauce $12
Greek feta cheese, sun dried tomatoes, kalamata olives $12
Italian pepperoni, salami, sausage, capicola ham $14
Truffle Chicken Sausage potato & pear $14
Forest wild mushrooms, fresh pesto, truffle essence $14
Roasted Chicken feta, red onion, roasted red bells, basil pesto & red sauce $12
Classic Cheese or Pepperoni $12
DINNER MENU CHOICES
SOUPS
B7 Onion with French bread crouton and melted swiss
Tomato Brie
SALADS
Caesar garlic croutons, parmesan cheese
BLT Wedge iceberg, blue cheese dressing, bacon, tomato
CHICKEN & FOWL
Cornish Game Hens with sage rub and cranberry cornbread stuffing
Chicken Picata chicken breast, lemon butter, capers, over pasta
Pesto Chicken chicken breast, pesto, sliced tomato, melted mozzarella, wilted spinach
PORK
Rosemary Crusted Pork Chops
Stuffed Pork Tenderloin with creamy mustard sauce
SEAFOOD
Salmon wood oven roasted with basil pesto crust
B7 Signature Seabass parmesan crusted with beurre rouge sauce
Wood Fired Jumbo Shrimp with lemon, garlic, scampi sauce
Ahi Tuna miso glazed with a coriander crust
BEEF
Steak Frites top sirloin with bearnaise sauce and crispy fries
New York Strip with chianti peppercorn butter
Filet Mignon cabernet reduction sauce and bleu cheese crumbles
Rib Eye seasoned and flame grilled
VEGETARIAN
Pasta Primavera
Vegetable Lasagna
Spinach Cheese Ravioli with garlic cream sauce and wilted spinach
Vegetable Risotto with fried goat cheese garnish
DESSERTS
Bread Pudding with Bourbon Caramel Sauce
Apple Pear Cinnamon Galette
Apple Crisp
Chocolate Fix rich chocolate cake
Olive Oil Cake with rosemary syrup
Cookie Tray
Red Velvet Cake Parfait
SPECIALTY Sushi Station, The Mashed Potato Bar, Martini Bar, Dessert & Coffee Bar
Bistro 7 Menu Suggestions and Pricing
*Substitutions, changes or additions to these menus may result in a price change.
NIBBLES & BITES Cocktail Party Food $35++ per person
Choose 6 hors d’oeuvres from the Premium list.
LIGHTER FARE Dinner $40++ per person
2 appetizers from the Premium options list
Wood oven flatbread with ricotta herb cheese spread
Soup or Salad, see options list
Entrees:
Steak Frìtes
Choice of Chicken, see options list
Risotto/Pasta, see options list
O.O. Cake lightly sweet and savory olive oil cake with rosemary syrup and whip cream
TASTE OF THE BISTRO Dinner $45++per person
3 appetizers from the Premium options list
Wood oven flatbread with ricotta herb cheese spread
Soup or Salad, see options list
Entrees: see options list
Choice of Seafood; Salmon, Ahi or Shrimp
Choice of Chicken
Choice of Pork
Choice of Risotto or Pasta
Choice of Dessert
THE GOURMET Dinner $55++per person
4 appetizers from Premium or Superior list
Wood oven flatbread with ricotta herb cheese spread
See options list and select your choice of:
soup
salad
entrees, any four selections
dessert
Bistro 7
&
Proprietor Marilyn Nitz of
CARREFOUR VINEYARDS
Welcome you to an evening of elegant cuisine and fine wines.
***
Passed appetizer
Grilled shrimp on olive oil crostini with basil pesto
Sparkling: Cava
*
First Course
Baby spinach salad with warm honey bacon dressing
2007 Sauvignon Blanc
*
Second Course
Spice crusted salmon with black rice & Tahi red chile cream
2006 Pinot Noir
*
Third Course
Homemade chocolate tagliatelle pasta with a wild boar ragout
2006 Cabernet Franc
*
Main Course
Grilled green peppercorn crusted NY steak with herb roasted red potatoes
2006 Cabernet Sauvignon
*
Dessert
Dual homemade fresh fruit sorbets
September 21st 6:00pm $55+
Bistro 7
&
Proprietor Barry Waitte From
TAMBER BEY VINEYARDS
Welcome you to an evening of elegant cuisine and fine wines.
***
Passed appetizer
Ahi poke style on won ton crisps
Sparkling: Cava Naveran
*
First Course
Heirloom Tomato Caprese Salad
Chardonnay: 2008 Deux Chevaux Vineyard
*
Second Course
Citrus Glazed Seared Scallop with Corn Salsa
Cabernet Sauvignon: 2008 Deux Chevaux Vineyard
*
Third Course
Veal Scaloppini Marsala with roasted garlic angel hair
Rabicano: 2008 Deux Chevaux Vineyard
*
Main Course
Grilled Kobe NY with shallot sherry butter, truffle mashed potatoes and grilled asparagus
Cabernet Sauvignon: 2008 Tamber Bey Oakville
*
Dessert
Fresh Berry compote tartlet with Grand mariner whipped cream
Moscato D’Asti: Tre Donne, Italy
Katy’s Kentucky Derby Day
*
Favorite Southern Recipes
Shrimp & Grits with Red Bean Salsa
YIELD: 6 servings
Ingredients
3 cups water
3 fish bouillon cubes
3/4 cup regular grits
1/4 cup butter or margarine
1/2 pound cooked large shrimp, peeled, deveined, and chopped
1/8 pound chorizo sausage, cooked and chopped
1/4 pound grated Manchego or Parmesan cheese
Salt and Pepper
30 large shrimp, cooked, peeled (leaving tails intact), and deveined
Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs
Preparation
Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.
Ingredients for Red Bean Salsa
1 (16-ounce) can dark red kidney beans, rinsed and drained
2 serrano chile peppers, seeded and chopped
2 green onions, chopped
1/2 cup chopped purple onion
2 garlic cloves, pressed
2 tablespoons chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon sherry vinegar or red wine vinegar
Combine all ingredients; cover and chill at least 2 hours.
Fresh Creamed Corn
Ingredients
20 ounces (2 1/4 lbs) fresh white corn kernels work best (two 10 oz frozen work also)
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
Directions
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Fried Green Tomatoes Over Bibb Lettuce Salad with Run for the Roses Vinaigrette
Yield: 6 servings
Ingredients
1/2 cup cornmeal
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup buttermilk
3 large green tomatoes, cut into 1/4-inch-thick slices
Vegetable or peanut oil
2 large heads Bibb lettuce, rinsed and torn
1/2 cup toasted walnuts
Rose Vinaigrette
Yield: 3/4 cup
Ingredients
3 large shallots, finely chopped
1/4 teaspoon salt
1 tablespoon honey
1/3 cup red wine vinegar
2 teaspoons rose water (optional)
1/3 cup vegetable oil
3 tablespoons walnut oil* 3 tablespoons vegetable oil may be substituted for walnut oil.
Stir together first 4 ingredients and, if desired, rose water; whisk in oils.
Preparation Fried Green Tomato & Bibb Lettuce Salad
Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter.
Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.
Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired.
Kentucky Mint Julep
Yield: 8 servings
Ingredients
2 cups water
2 cups white sugar
1/2 cup roughly chopped fresh mint leaves
32 fluid ounces Kentucky bourbon
8 sprigs fresh mint leaves for garnish
Directions
Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.
Footnote
If you are using silver goblets, place them in the freezer for at least half an hour before serving. Handle frozen goblets with a clean towel, holding them by their edges, so as not to mar the lovely frosted surface.
Chicken Fried Steak with Pan Gravy
Yield: 4-6 servings
Ingredients
2 pound beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Southern Fried Catfish
Yield: 6 servings
Ingredients
1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk
Directions
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep fry thermometer. Adjust the heat to maintain the temperature.
Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
Sour Cream Biscuits
Yield: 2 dozen biscuits
Ingredients
2 cups self rising flour
1 cup (2 sticks) butter, softened
1 cup sour cream
Directions
Preheat oven to 350 degrees. Cut the flour and butter together with a pastry blender or fork until crumbly. Add the sour cream and stir until just moistened. Fill greased mini muffin cups. Bake for 20-25 minutes or until golden brown.
Perfect Peach Pie
Yield: One pie, 6 to 8 servings
Ingredients
1 cup flour
½ cup butter, softened
¼ cup confectioners’ sugar
1 cup sugar
1 cup water
3 tablespoons cornstarch
¼ cup peach gelatin
Pinch of salt
2 heaping cups chopped peaches
1 tablespoon sugar
½ teaspoon lemon juice
1 cup whipping cream, whipped
Combine the flour, butter, and confectioners’ sugar in a bowl, mixing until a soft dough forms. Pat over the bottom and up the side of a 9-inch metal pie plate. Bake at 350 degrees for 20 minutes, or until light brown. Bring 1 cup sugar, water, cornstarch, gelatin, and salt to a rolling boil in a saucepan, stirring occasionally. Remove from heat. Let stand until cool. Add a mixture of the peaches, 1 tablespoon sugar and lemon juice and mix gently. Spoon into the baked pie shell. Spread with the whipped cream, sealing to the edge. Chill until serving time. Do not substitute margarine for the butter in this recipe.
Chilled Blueberry Pie
Yield: One pie, 6 to 8 servings
Ingredients
4 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons water
½ cup light corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons confectioners’ sugar
1 cinnamon graham cracker pie shell – recipe below
1 lemon, sliced
Process 1 cup of the blueberries in a blender or food processor until pureed. Combine the cornstarch and water in a saucepan and mix well. Stir in the blueberry puree, corn syrup and lemon juice. Bring to a boil. Boil for 1 minute, stirring constantly. Cool for 1 hour. Fold in the remaining 3 cups blueberries. Beat the whipping cream in a mixer bowl until foamy. Add the confectioners’ sugar gradually, beating constantly until stiff peaks form. Spread over the bottom and side of the pie shell, forming a 1-inch shell.
Spoon the blueberry mixture into the prepared pie shell. Chill for 4 hours. Garnish with the lemon slices.
Graham Cracker Pie Crust
Ingredients
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Directions
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Ribs with Honey Barbecue Sauce
3-4 pounds baby back pork ribs
Salt and pepper to taste
Honey barbecue sauce
Rub the ribs with salt and pepper. Arrange in a large baking dish. Fill halfway with water. Cover with foil. Bake at 350 degrees for 1-1/2 hours. Turn the ribs over and cover with foil. Bake an additional 1-1/2 hours. Turn off the oven and leave the ribs in the oven while making the honey barbecue sauce. Remove the ribs and coat in the sauce. Place on a hot grill and cook for 15 minutes, coating often with sauce, and turning the ribs once. Serves 6.
Honey Barbecue Sauce
1 cup ketchup
½ cup water
¼ cup cider vinegar
1 tablespoon brown sugar
3 tablespoons honey
2 tablespoons red pepper jelly
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
½ teaspoon dry mustard
1 teaspoon chili powder
1-1/2 teaspoons liquid smoke
Dash of garlic powder
Dash of onion salt
Dash of lemon juice
Mix the ketchup, water, cider vinegar, brown sugar, honey, jelly, Worcestershire sauce, salt, dry mustard, chili powder, liquid smoke, garlic powder, onion salt and lemon juice in a saucepan. Cook over low heat for 10 minutes, stirring occasionally. Makes about 2 cups.
Southern Butterbeans with Ham
Ingredients
4 cups frozen baby lima beans
1 cup ham, chopped
1 teaspoon bacon drippings
4 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Bring water to boil and add beans, ham bits, bacon drippings, salt and black pepper.
Cook on a low simmer heat for 1 1/2 hours. Some water will evaporate, but let at least 2 cups remain. Check frequently to not let water completely boil out.
Bistro 7 Nibbles and Bites 