Chef Pliska

Food

Oriental Portobello Mushroom Strudel

By Chef Daniel Pliska

Ingredients:

Filling

  • 2 pounds Portobello mushroom caps
  • 1 cup julienned onions
  • 1 cup julienned peppers

Marinade

  • 12 ounces soy sauce
  • 2 ounces sesame oil
  • 4 ounces sherry
  • 2 ounces honey
  • 1 tablespoon garlic
  • 1 tablespoon ginger

Casing

  • Butter
  • Bread crumbs
  • Phyllo pastry (enough to cover)

Method

  1. Bring all marinade ingredients to a boil, and then cool.
  2. Brush Portobello mushroom caps with the marinade. Let the mushrooms marinate for 2-4 hours before grilling.
  3. Cool the mushrooms, then julienne.
  4. Blanch the onions and peppers. Allow them to cool.
  5. Roll up the filling in at least 5 layers of phyllo pastry glazed with butter and breadcrumbs.
  6. Bake at 400°F until brown and crisp. Cut and serve.

Stuffed Chicken Breast with Spinach & Fontina

By Chef Daniel Pliska

Ingredients:

  • 1½ pounds spinach, picked, steamed, & chopped
  • 4 ounces prosciutto ham, cut in fine dice
  • 4 ounces morels, rehydrated, chopped fine
  • 1 pound fontina cheese, cut in small dice
  • ½ cup minced onions
  • 2 tablespoons minced garlic
  • 6 ounces heavy cream
  • 1 cup bread crumbs
  • Salt & fresh black pepper
  • Olive oil for cooking
  • 24 each free range Amish airline breasts
  • 6 ounces sherry
  • 1 tablespoon shallots
  • 1 tablespoon garlic
  • 1 tablespoon fresh rosemary
  • 1 quarts chicken Jus Lie*
  • Arrowroot slurry

*For Jus Lie, see Chicken Stock recipe. Only roast chicken bones to make a brown stock.

Method:

  1. Stuffing: Sauté onions, garlic, morels, and prosciutto ham. Add spinach and heavy cream. Then, add cheese and stir until melted. Add bread crumbs and cool.
  2. Sauce: Sweat shallots, garlic, and rosemary. Add sherry and reduce by half. Add jus lie and reduce by one-quarter. Thicken with arrow root. Strain.
  3. Chicken: Cut a pocket from a wing joint into breast. Pipe in stuffing and close incision with a toothpick. Dredge breast, skin side, in flour. Pan fry until crisp and golden brown. Turn over and finish in oven. Remove toothpick, slice in half, and serve on a pool of sauce.

Veal and Ginger Dim Sum

By Chef Daniel Pliska

Ingredients:

Dim sum

  • 2 pounds ground veal, fine dice
  • 1 tablespoon ginger, minced
  • 1 teaspoon garlic, minced
  • 4 tablespoons light soy sauce
  • ½ tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons corn starch
  • 2 eggs
  • 1 bunch scallions, chopped fine
  • Wonton wrappers (for stuffing)
  • Egg white (for stuffing)

Sauce

  • 1 cup Hoisin sauce
  • ½ cup sherry
  • ¼ cup light soy sauce
  • Sesame seeds

Method:

  1. Mix all dim sum ingredients.
  2. Spoon into wonton wrappers, painted with egg white.
  3. Fold. Crimp sides well.
  4. Poach. Place in ice water. Reheat in steamer.
  5. Mix sauce ingredients. Serve with dim sum.
  6. Garnish with julienne of scallions and carrot flowers.

Watercress Lemon Mousseline

By Chef Daniel Pliska

Ingredients:

Base

  • 2 bunches watercress
  • 2 cups white wine
  • ¼ cup shallots
  • ¼ cup tarragon
  • 2 cups mayonnaise
  • 6 sheets gelatin (softened)
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper

Aeration

  • 1 quart heavy cream
  • 2 bunches watercress

Method:

  1. Reduce wine, shallots, and tarragon by half.
  2. Pour over watercress and blend.
  3. Add gelatin, zest, lemon juice, mayonnaise, salt, and pepper.
  4. Cool to room temperature over ice.
  5. Blend cream and watercress until light and creamy.
  6. Fold into the base chill until firm.
  7. Pipe or spoon out for garnish.

Roasted Garlic and Caper Aioli

By Chef Daniel Pliska

Ingredients:

  • 1 cup (loose) basil leaves
  • 1/8 cup chopped parsley
  • 2 cups mayonnaise
  • ½ cup roasted garlic
  • 1/8 cup olive oil
  • ¾ cup capers (rinsed) and chopped

Method:

Blend together first five ingredients. Then, fold in the chopped capers.

Baba Rum

By Chef Daniel Pliska

Yield: 30 each 2½" rings

Ingredients:

  • 10 eggs
  • 1 ounce yeast
  • ¾ cup melted butter
  • 3 ounces sugar
  • 6 ounces bread flour
  • 18 ounces bread flour
  • 1 cup lukewarm milk
  • ½ ounce salt
  • 1 ounce vanilla

Syrup

  • 2 quarts water
  • 1 quart granulated sugar
  • 1 cinnamon stick
  • 1 split vanilla bean
  • Lemon peels from 4 lemons (zest strips)
  • Orange peels from 6 oranges
  • 1½ cups Meyers dark rum

Method:

  1. Mix milk, yeast, and 6 ounces of flour together. Let rise (sponge).
  2. Mix in the eggs, butter, sugar, and salt
  3. Add the flour and mix until the dough is elastic.
  4. Proof until double.
  5. Punch down and pipe into the ring molds, filling only half way.
  6. Cover with greased parchment paper.
  7. Let proof and then bake at 325°F.
  8. Remove from the molds when baked, and let dry at room temperature over night.
  9. Simple Syrup: Mix sugar, lemon, cinnamon, orange, and rum. Bring to a boil and cook for 5 minutes.
  10. Cool to room temperature and soak the babas.
  11. Glaze with apricot glaze and garnish with berries, fruit, whipped cream, and mint.

Cooking at Home

Beef Tenderloin Tapenade Croustades

By Chef Daniel Pliska

Yield: 48 Croustades

Ingredients:

  • 48 pieces thin sliced beef tenderloin, cooked medium rare
  • 48 croustades made from French bread
  • 1 wheels Boursin cheese (150g each)
  • 6 oz cream cheese
  • 3 oz butter

Garnish

  • Parsley
  • Split cherry tomatoes

Tapenade

  • ½ cup blanched, chopped Kalamata olives (black pitted olive can be substituted for less sodium)
  • 1 tablespoon anchovy filets, rinsed
  • ¼ cup capers, rinsed
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 2 tablespoon chopped parsley
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • ½ teaspoon coarse ground black pepper

Method:

  1. Blend all ingredients for tapenade in a food processor until it forms a coarse paste.
  2. In a mixing machine or by hand, cream the Boursin cheese, cream cheese, and butter together and put into a pastry bag fitted with a small star tip.
  3. Spread each croustade with a thin layer of tapenade.
  4. Top croustade with a thin slice of beef tenderloin.
  5. Pipe on a rosette of the Boursin cheese mixture.
  6. Garnish with a split cherry tomato and serve.

Beef, Corn, and Black Bean Chili

By Chef Daniel Pliska

Yield: 1½ gallons

Ingredients:

  • 2½ pounds ground beef
  • 1 quart roasted fresh corn with Mexi spice
  • 2 cups black beans
  • 2 cups small diced onions
  • ¼ cup minced garlic
  • 2 cups canned diced tomatoes
  • 2 cups diced green & red peppers
  • 1 cup diced canned green chilies
  • ½ cup diced rehydrated Anaheim peppers
  • ¼ cup diced rehydrated Chipotle peppers
  • ¼ cup Mexi spice
  • 2 tablespoons sugar
  • 1 cup flour
  • ½ cup chopped scallions
  • ½ cup chopped cilantro
  • 3 quarts beef stock
  • ¼ cup olive oil
  • 2 cups chili sauce

Method:

  1. In steam kettle, sauté the ground beef in the olive oil with the Mexi spice.
  2. Add the corn, peppers, onions, and garlic. Cook until tender.
  3. Add the flour to make a roux.
  4. Add the stock, canned tomato, chili roux, black beans, and sugar. Cook for 1½ hours.
  5. Garnish with scallions and cilantro.
  6. Serve with sour cream, cheddar cheese, and fried julienne tortilla chips.

Grilled Lamb Chops with Kalamata Olive Relish and Mediterranean Salad

By Chef Daniel Pliska

Yield: 24 each or 8 portions

Ingredients:

Grilled Lamb Chops

  • 24 single bone lamb pork chops marinated for 2 hours in balsamic vinaigrette
  • Kosher salt and fresh black pepper for seasoning

Kalamata Olive Relish

  • 1 cup Kalamata olives, rinsed, blanched, and chopped
  • ¼ cup red onion, thinly diced and blanched
  • ¼ cup red bell pepper, finely diced and blanched
  • 1 tablespoon minced garlic
  • 1 cup roma tomatoes, skin and seeds removed and fine diced
  • ¼ cup chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon sherry or balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon fresh pepper

Mediterranean Salad

  • 1 quart spring mixed greens
  • 1 quart chopped romaine lettuce
  • 1 cup artichoke hearts (canned) cut in quarters
  • 1 cup diced Roma tomatoes
  • ½ cup red onion cut in julienne
  • 1 cup feta cheese in crumbles
  • 2 cups croutons
  • 1 recipe balsamic vinaigrette

Method:

  1. Mix all ingredients for olive relish and set aside.
  2. Over hot coals, grill the lamb chops to medium rare (130°F).
  3. Toss together all salad ingredients with balsamic vinaigrette.
  4. Place salad in a large bowl and top with the lamb chops. Finish with the olive relish.

Pan Roasted Salmon in a Whole Grain Mustard Crust

By Chef Daniel Pliska

Yield: 4 Servings

Ingredients:

  • 4 5-ounce salmon filets, skinned
  • 12 asparagus tips, blanched
  • 3 roma tomatos, cut in quarters
  • 3 tablespoons wholegrain mustard
  • ½ cup corn meal
  • ½ cup all-purpose flour
  • Salt and fresh black pepper to taste
  • ¼ cup balsamic vinegar
  • ¼ cup chopped shallots
  • ¼ cup chopped basil
  • 1 teaspoon granulated sugar
  • ¾ cup extra-virgin olive oil
  • Salt and pepper to taste
  • Olive oil to cook the salmon
  • 4 handfuls spring salad greens

Method:

  1. Make the dressing by mixing the shallots, basil, sugar, salt, pepper and vinegar in a small bowl.
  2. Slowly add the oil while whisking until incorporated.
  3. To make the salmon, season the filets with salt and pepper, then brush with the mustard.
  4. Mix the flour and the cornmeal together. Dredge the fish in the mix.
  5. In a hot pan, sear the fish, mustard side down, in olive oil until golden brown. Turn fish and repeat on the other side.
  6. Place the pan into a 350°F oven and roast for 5-8 minutes.
  7. Arrange the asparagus tips and the tomatoes onto serving plates.
  8. Toss the spring greens with some of the vinaigrette, reserving a small amount to drizzle over the fish and vegetables.
  9. Place the fish on top of the greens and drizzle with the rest of the vinaigrette to serve.

Classic Chocolate Soufflé

By Chef Daniel Pliska CEC

Ingredients:

Pastry Cream

  • 2 cups milk
  • ½ granulated sugar

Liaison

  • 4 egg yolks
  • ¼ cup sugar
  • ½ cup all purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon vanilla
  • ½ cup milk

Chocolate Soufflé

  • Pastry Cream (see recipe)
  • 1 cup semi sweet chocolate (block, chopped)
  • 2 tablespoons cocoa powder
  • 4 tablespoons Grand Marnier or cognac
  • 16 egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup sugar

Soufflé Cup Coating

  • Softened butter
  • Granulated sugar

Method:

  1. Whisk together all the liaison ingredients. Then scald the 2 cups of milk and ½ cup sugar in a 2-quart sauce pan and pour it into the liaison while slowly whisking. Strain this mixture back into the sauce pan and cook over medium high heat while constantly whisking until thick. Reduce heat to medium and continue to stir for 5 minutes in order to cook the flour in the pastry cream. Put the pastry cream into a 5-quart stainless steel bowl.
  2. While still hot, mix in the chocolate. Stir until the chocolate is melted. Then, add the cocoa powder and liqueur.
  3. Prepare soufflé cups by coating with soft butter and granulated sugar.
  4. Whip egg whites and cream of tartar at high speed (or vigorously by hand) in a large 5-quart mixing bowl. When egg whites start to rise in volume and become frothy, pour in sugar. Continue to whip until soft peaks form, but do not over whip.
  5. With a whisk, stir in ¼ of the egg whites into the chocolate soufflé base until completely blended. Carefully fold in the rest of the egg whites with a plastic spatula.
  6. Pour mixture into the prepared soufflé cups; fill to the top and then wipe carefully around the rim to completely clean the cup rim. This will help to ensure even rising while baking.
  7. Immediately place in a preheated oven at 375°F and bake approximately 20 minutes or until done. Check if done by inserting a toothpick, and when done, the toothpick should come out clean.
  8. Sprinkle with powdered sugar and serve at once or the soufflés will drop.

Baked Chocolate Banana Phyllo Purse with Grand Marnier Orange Sabayon Sauce

By Chef Daniel Pliska

Yield: 10-12 portions

Ingredients:

  • 1 pound chocolate chips (high quality)
  • 2 tablespoons butter
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1/8 teaspoon salt
  • ¼ teaspoon vanilla
  • ½ cup all-purpose flour
  • 16 sheets of phyllo pastry
  • 1 pound clarified butter
  • 1 cup yellow cake crumbs or plain breadcrumbs
  • ½ cup cinnamon sugar
  • 4 bananas (not too ripe) cut in ½" slices
  • ½ cup sugar in the raw or turbinado sugar
  • 2 tablespoons butter, melted

Method:

  1. Melt butter, chocolate, over a double boiler. Add vanilla.
  2. Whip egg yolks, sugar, and salt together until a ribbon is formed.
  3. Fold the chocolate and butter into the egg yolks and sugar.
  4. Fold in the flour.
  5. Make the purses:
    1. Sauté the banana slices and the butter with the sugar-in-the-raw until brown and caramelized. Cool to room temperature.
    2. Brush a sheet of Phyllo dough with clarified butter and sprinkle lightly with the cake crumbs and a little cinnamon sugar.
    3. Top with a layer of Phyllo dough and repeat this 2-3 times to layer 3-4 sheets.
    4. Brush the last layer with butter and then cut into 4 rectangles
    5. Sprinkle a small mound of the cake crumbs in the center of each rectangle.
    6. Place 3 slices of bananas on top of the cake crumbs. Then, top with a scoop of the chocolate mix.
    7. Draw up the phyllo into purses and then brush with a little clarified butter and sprinkle with the cinnamon sugar. Place onto a Silpat baking mat or a buttered sheet pan.
    8. Make up the rest of the phyllo purses.
  6. Bake at 375°F until crisp and cooked through.
  7. Serve with the Grand Marnier Sabayon Sauce and sprinkle with powdered sugar if desired.

Grand Marnier Orange Sabayon Sauce

By Chef Daniel Pliska

Yield: 2 cups or 10-12 portions

Ingredients:

  • 2 tablespoons Grand Marnier
  • ¼ cup + 2 tablespoons freshly squeezed orange juice
  • ½ teaspoon grated orange zest
  • ½ cup granulated sugar
  • 3 egg yolks

Method:

  1. Whip ingredients together over a double boiler until cooked, thick, and frothy.
  2. Let cool to room temperature if desired and serve with Banana Phyllo Purse.

These recipes are property of Daniel Pliska C.E.C and University of Missouri, any copying of recipes for commercial use is strictly prohibited.