Olive oil-poached Hamachi with Preserved Lemon, Endive & Mâche
Spiced Roasted Lobster
Guinea Hen with Lentils & Black Truffles
Roasted Porchetta with Chorizo, Spigarello & Perla Bianco Polenta
Coffee-poached pear hazelnut cake, mascarpone semifreddo & pear sorbet
Serves 4-6
For the lobster spice:
½ teaspoon mustard seed
½ teaspoon coriander seed
½ teaspoon fennel seed
1 bay leaf crumbled
Pinch cayenne pepper
For the roasted lobster:
4 (11/4-pound) live lobsters, tail and claws removed
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
½ teaspoon lobster spice
4 tablespoons butter
2 bay leaves
Makes 2 pounds
Folks often confuse this fish with yellow fin tuna, but Hamachi is actually yellowtail jack, a fish in the same family as pompano. This dish is a particularly popular starter at Craft; many people are comfortable with Hamachi, since they've eaten it raw at sushi bars. The trick here is using the freshest possible fish; it will taste and feel clean and silky on the palate. Unfortunately Hamachi can sometimes be hard to find (see resources, page tk, for possible sources); if that's the case, you can substitute striped bass or any other firm, white, just-out-of the-water-fresh fish.
For the fish:
¼ cup coriander seeds
1½ cups kosher salt
¼ cup sugar
2 pounds yellowtail filet, skinned and dark (blood stained) portions trimmed
2 tablespoons chopped fresh lemon verbena (or 1 tablespoon lemon zest)
1 tablespoon chopped fresh lemon thyme (or 1 tablespoon thyme)
1 lemon, very thinly sliced
For the vinaigrette:
¼ cup Champagne vinegar
Kosher salt and freshly ground black pepper
2 tablespoons coriander seeds
2 tablespoons chopped lemon confit, page tk
6 tablespoons extra virgin olive oil
½ tablespoon lemon oil (optional)
Heat the oven to 350. Combine both the coriander seeds needed to cure the fish and those to make the vinaigrette on a baking sheet. Toast the seeds in the oven until fragrant, 10 to 15 minutes. Using a rolling pin, lightly crush the seeds.
To cure the fish, mix ¼ cup coriander seeds, the salt and sugar together then lay half of this mixture on a large sheet of plastic wrap. Lay the fish skinned-side down on the salt mixture. Mix the herbs together and spread them over the fish, top with the lemon slices, then cover with the remaining salt mixture. Wrap the fish tightly in a triple layer of plastic wrap, place it on a plate and top it with a second plate. Weight the fish (place cans on the top plate) then refrigerate for 3 hours.
Unwrap the fish and brush off the salt mixture. Gently rinse the fish, it fish will be slightly firm but still nearly raw. Wrap the fish in clean plastic and refrigerate until ready to serve.
To make the vinaigrette, season the vinegar with salt and pepper, add the remaining 2 tablespoons coriander seeds and the lemon confit. Gradually whisk in the olive oil.
To serve, slice the fish about ¼ to ½-inch thick. Arrange the slices on chilled plates and drizzle with the vinaigrette.
Pig:
2 quarts kosher salt
5 cloves garlic, peeled
1 bunch thyme
1 bunch rosemary
1 30-pound piglet, saddle boned, head and legs reserved for other purposes
Brining the pig:
Combine the salt, garlic, thyme, rosemary, and 10 quarts water and bring to a boil. Allow the brine to cool then add the pig. Refrigerate overnight.
Farce:
50 grams iodized salt
½ teaspoon mace
½ teaspoon nutmeg
½ teaspoon cloves
5 grams paprika
10 grams finely ground white pepper
1 pound pork jowl, cleaned and cut in large dice
1 pound fat back, cut in large dice
36 grams kosher salt
1/3 cup dry white wine
2 pounds lean pork meat, cut in large dice
20 grams powdered milk
2 cups milk frozen into cubes
3 cups Sicilian peeled pistachios
½ cup black peppercorns
5 egg whites, beaten until frothy
1½ pound firm pork fat, chilled and diced
Making the farce:
Combine the iodized salt, half each of the mace, nutmeg, cloves, paprika and white pepper. Mix together then add the diced jowl and fat back. Cover and refrigerate for from 12 to 36 hours.
Combine the kosher salt, wine, and remaining mace, nutmeg, cloves, paprika and white pepper. Mix with the diced lean meat. Cover and refrigerate from 12 to 36 hours.
Freeze both the spiced fat and jowl mixture and spiced lean meat for 30 minutes. Run the fat and jowl through a fine holed meat grinder into a bowl set over ice. Refrigerate. Grind the lean meat into a second bowl set over ice.
Add ½ cup of lean ground meat to a food processor. Sprinkle the meat with powdered milk. With the machine running add 1 cup ground fat and jowl and a cube of frozen milk. Transfer this mixture to a metal bowl set over ice and repeat until all the meat is ground and all the milk incorporated.
Fold the pistachios and the peppercorns into the meat mixture (still set over ice). Mix the egg whites with the diced fat then fold this mixture into the meat. Chill thoroughly.
METHOD
Remove the pig from the brine and lay it out flat skin-side down. Place about 3 quarts of the farce in the center of the pig. Wrap the sides of the belly around the farce to form a sausage. Tie tightly at 1-inch intervals. Wrap the porchetta in a clean apron or other large piece of white cotton. Twist the ends of the wrapping as tightly as possible. Tie the ends.
Poaching Liquid:
Chicken stock to cover
3 bunches rosemary
3 bunches thyme
2 tablespoons black peppercorns
4 cloves garlic, peeled and cracked.
Poaching:
Combine the stock, herbs and spices in a very large pot. Bring to a simmer then remove from the heat to allow the flavors to infuse. Place the porchetta in the infused stock. Bring the liquid to a measured temperature of 170 to 180. Cook at this temperature until the center of the porchetta registers a temperature of 155, about 5 hours. Cool, chill, then unwrap and slice as thinly as possible.
Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother. It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin's legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey at Evelyn's Seafood Restaurant.
Tom later cooked at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top 10 "Best New Chefs" in the U.S. and The New York Times awarded the restaurant three stars.
In July 1994, Tom and his business partner Danny Meyer opened Gramercy Tavern in Manhattan's Gramercy Park neighborhood. In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern three stars, noting that Tom was "cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies. " Tom's cooking at Gramercy Tavern earned consistent recognition - after three nominations for The James Beard Foundation's "Best Chef-New York" Award, he won it in 2000.
In 2001, Tom opened Craft one block south of Gramercy Tavern. Soon after, William Grimes of The New York Times awarded Craft with three stars, deeming the restaurant "a vision of food heaven. " Craft was awarded The James Beard Foundation Award for "Best New Restaurant" in 2002. That same year, Tom received The Bon Appétit AmericanFood and Entertaining Award for "Chef of the Year. "
With Craft and its casual sibling, Craftbar, established in New York City, Tom set out to expand his simple, elegant brand of cooking. He has since opened Craftsteak at the MGM Grand in Las Vegas (2002), Craftsteak in New York City (2006), Craft in Dallas (2006), Craft and Craftbar in Los Angeles (2007; 2009), Craftsteak at the MGM Grand at Foxwoods (2008), and Craft and Craftbar at The Mansion on Peachtree Hotel & Residence in Atlanta (2008).
Tom opened his first 'wichcraft - a sandwich shop rooted in the same food and hospitality philosophies as Craft - in New York City in 2003. Today 'wichcraft has 11 New York City locations, as well as locations at the MGM Grand in Las Vegas and the Westfield Center in San Francisco.
Tom has published three cookbooks to date. The first, Think Like a Chef (Clarkson Potter/Publishers, 2000), won The James Beard Foundation "KitchenAid" Cookbook Award in May 2001. Tom's second cookbook, Craft of Cooking, was released by Clarkson Potter/Publishers in 2003. A sandwich book inspired by 'wichcraft, was released by Clarkson Potter/Publishers in March 2009.
Since 2006, Tom has been applying his experience and expertise to cable television as the head judge on Bravo's hit reality cooking series "Top Chef. " The Emmy-nominated show is now in its sixth season.
In October 2008, Tom opened Tom: Tuesday Dinner. The restaurant, open every other Tuesday, is the embodiment of Tom's earliest ideals: a signature place that defines him, small enough that he can cook straight from the hip, with his hands on each and every plate.
Tom regularly appears on local and national television shows, including The Today Show, The Martha Stewart Show and ABC's Nightline. He also continues to be celebrated in food and lifestyle publications such as Saveur, Gourmet, Bon Appétit, Food & Wine, Esquire, GQ and New York Magazine. He consults at the restaurants at The Core Club (NYC), Liberty National Golf Club (Jersey City), Voysey's and Tides (Kiawah Island, SC), and Doonbeg (Ireland) - all private clubs.
Tom and his restaurants give back to the community by supporting charities including Share Our Strength, Children of Bellevue, City Meals-on-Wheels, City Harvest, Pediatric AIDS Foundation, and Healthright International. He lives in the West Village with his wife, Lori Silverbush, and two sons.
2008 Simi Pinot Gris
2006 Simi Russian River Valley Chardonnay
2006 Simi Reserve Alexander Valley Cabernet Sauvignon
1996 Simi Reserve Alexander Valley Cabernet Sauvignon
2007 Simi Late Harvest Riesling
For more information on the wines featured in these episodes and the wines of Simi Winery, go to www.simiwinery.com
Susan Lueker says she always wanted to be a scientist, envisioning that she would ultimately "end up like Jane Goodall, observing chimpanzees in their isolated natural habitat." But her years at the University of Missouri studying chemistry and working in labs changed her mind. During her senior year Susan switched majors, graduated with a minor in chemistry and a major in medical child development, then went on to graduate school while working at John Hopkins as a play therapist.
Having grown up in a farming family, Susan thought she wanted a career in anything but agriculture. However, her work at John Hopkins was not fulfilling. After much soul searching and the counsel of her father, Susan transferred to UC Davis intending to pursue either a medical or enology degree.
With her first enology class, visit to the vineyards and internship Susan knew she wanted to be a winemaker. "I loved the vineyard, the interaction with people, nature and science," says Susan. Starting at Hacienda Winery, a 20,000 case family winery in the Sonoma Valley, gave Susan an unequalled hands-on experience. "Working at a small winery you get to do everything from vineyard thinning, sampling, experimentation, pump maintenance, winemaking, problem solving, sensory analysis, blending and bottling line production."
Susan took that experience on to Kendall Jackson and then worked for eight years at Dry Creek Vineyard where she developed an intense love of Zinfandel and Sauvignon Blanc. In the fall of 2000, attracted by Simi's reputation as an industry leader in winemaking technology, Susan joined the team at Simi. At Simi, Susan directs the day-to-day winemaking processes, works with growers and vineyard managers to obtain the highest quality Sonoma County grapes, and assists marketing and sales in promoting the unique beauty and diversity of Sonoma County wines. In addition Susan gives special attention to her varietal favorites: Pinot Gris, Viognier, Sauvignon Blanc, Petite Sirah and Zinfandel.
Little Child Runnin' Wild by Curtis Mayfield
I'll Go Crazy by James Brown
Fashion Party by Daniele Luppi
Love Me Two Times by The Doors
Our Love is Here to Stay by Ella Fitzgerald
I say a Little Prayer by Aretha Franklin
A Little Warm Death by Cassandra Wilson
Zombie by Fela Kuti
Who's Gonna Save My Soul by Gnarls Barkley
Extraordinary Machine by Fiona Apple
You Know I'm No Good by Amy Winehouse
1234 by Feist
Come on! Feel the Illinoise! by Sufjan Stevens
Eleanor Rigby by The Beatles
Grace by Jeff Buckley
All I Want by Joni Mitchell
Dance me to the End of Love by Madeleine Peyroux
Straighten Up and Fly Right by Nat King Cole
Young Folks by Peter Bjorn & John
Greek Song by Rufus Wainwright
Hey Joe by The Jimi Hendrix Experience
I Got a Woman by Ray Charles
(What a) Wonderful World by Sam Cooke
Got to Give it Up (Part 1) by Marvin Gaye
(You Caught Me) Smilin' by Sly & the Family Stone
My Baby Just Cares for Me by Nina Simone
High & Dry by Pete Kuzma featuring Bilal (Radiohead Tribute)
I Just Don't Know What to do With Myself by The White Stripes
In the Backseat by The Arcade Fire
Summer Soft by Stevie Wonder
Let's Do it Again by The Staples Singers
Sequestered In Memphis by The Hold Steady
The Harder They Come by Jimmy Cliff
Frankie's Gun by The Felice Brothers
Kitty's Back by Bruce Springsteen
Sick And Tired by Professor Longhair
The WS Walcott Medicine Show by The Band
The Devil Never Sleeps by Iron & Wine
Enough To Get Away by Joseph Arthur
(Something's Got To) Give Pretty Soon by Drive-By Truckers
She by Gram Parsons
Ruby's Arms by Tom Waits
Papa Dukie And The Mud People by The Subdudes
Ooh La La by Faces
Use Me by Bill Withers
I Want Someone Badly by Jeff Buckley
I'm Wild About You by Lightning Hopkins
Reconsider Baby by Lowell Fulson
Killing Floor by Howlin Wolf
Gather Round The Stone by Ben Harper
A Man Of Many Words by Buddy Guy & Junior Wells
If You Talk In Your Sleep by Little Milton
I'll Play The Blues For You by Albert King
Gotta Stop Loving You by Christine Kittrell
I'd Rather Go Blind by Etta James
John Legend is a six-time Grammy winning recording artist, a critically-acclaimed concert performer, and a well-spoken social activist named to the 2009 Time 100 list of the world's most influential people.
The artist launched his career as a session player and vocalist, contributing to best-selling recordings by Lauryn Hill, Alicia Keys, Jay-Z, Kanye West and others before recording his own unbroken chain of Top 10 albums -- Get Lifted (2004), Once Again (2006), and Evolver (2008) --each of them reaching #1 on the Billboard R&B/Hip Hop charts.
John's debut, Get Lifted (released on his 26th birthday in 2004) earned an astounding eight Grammy nominations -- he won Best New Artist, Best Male R&B Vocal Performance ("Ordinary People") and Best R&B album -- while selling more than three million copies worldwide. His follow-up collection, Once Again, earned an RIAA platinum certification and a Grammy award for "Heaven" (which won Best Male R&B Vocal Performance).
In 2008, with the release of Evolver, his third consecutive Top 10 album, John Legend embarked on an extensive world tour with his ten-piece band, his largest traveling production to-date.
In 2007, John Legend launched the Show Me Campaign (ShowMeCampaign.org), a grassroots movement whose mission is "to break the cycle of poverty by investing in solutions that have been proven to improve people's lives and to give them the opportunity to help themselves through education."
John's political activism reached an historic crescendo surrounding his support for Barack Obama. John's involvement included appearances at benefit rallies and concerts, a high-profile premiere of a new song, "If You're Out There," at the 2008 Democratic National Convention and a performance for the newly sworn in POTUS on Inauguration Day. The artist has become a much sought-after guest on political talks shows ranging from "Real Time with Bill Maher" to "Anderson Cooper 360°."
"He is a genius," wrote Quincy Jones in his tribute to John for the Time 100, "and we've seen only the tip of the iceberg. For all that he has already achieved in his career, it is going to be fun watching where he goes from here."
John's upcoming plans include the release of The Wake Up Sessions, a collaboration with the Roots.
