Monkfish and Shrimp Braised with White Beans, Fennel and Tomato

This is a brilliant dish from Judy Rodgers' Zuni Cafe Cookbook, and is far easier to make than the end result implies. 

Saute fennel then a little onion. Add white wine, tomatoes, garlic, chili, saffron and a splash of liquor such as ouzo, pernod or sherry. Add fish or chicken stock. Then add cooked white beans. (Here's a simple way to cook the beans, introducing lots of flavor)

Sear and broil the monkfish and shrimp - then toss over the vegetables/beans.

Tom's Chris Steak House - Photo Menu

Special thanks to Tootsie Urwiler for these incredible photos. See her work at www.thebubbleyears.com.

Roasted Corn, Bacon and Cheddar Gougeres

Antipasti: Cravanzina Two Milk Cheese, Aged Provolone, Molinari  Salumi

Verdure a Scapece: Marinated Roasted Eggplant, Zucchini, Squash, Cauliflower, Red and Yellow Peppers and Olives

Caesar Salad, Garlic-Rosemary Croutons, Crispy Pancetta

Homemade Rustic Bread

Entree Plating

Summer Vegetable Scafata: Asparagus, Artichoke, Baby Carrot, Fennel, Haricot Vert, Leek

Spinach with Roasted Shallots and Garlic

Grilled Calamari Steak with Tangerine Vinaigrette and Fennel

Porcini Crusted Grilled Ribeye

Hazelnut Panna Cotta Topped with Amaretti Crumbles and Raspberry

KHS Homecoming 2011: Tom's Chris Steak House

If you've been following this blog you might recall the 'fine dining' menus for my daughter Nora and her friends for their high school homecoming festivities. Parents participate as waiters and kitchen staff. It's been a blast. As usual a mix of couples, singles, long time friends and new faces among the kids resulted in new and energetic parental labor.

In 2009 it was "Looks Like a Kid's Menu" in which 'kids dishes' were taken to an innovative and high level - such as a recreation of Grant Achatz's PB&J and a 'deconstructed hamburger with a constructed tower of chili cheese fries'.

Last year the menu was "Tastes From (Almost) Every Continent".

Yesterday's event went down the path of 'high end steak joint' - with Italian influences. My good friend Chris Day again tended the grill and prepped with me for hours and hours. So we labelled the effort as Tom's Chris Steak House. The menu is below, with links to several similar from here or Be A Better Cook. Other recipes to follow in due course. Wow - I like that unintended pun.

My friend Tootsie Urwiler did a professional photo shoot of the event. We'll share a complete photo essay / multimedia thing soon as we work through the hundreds and hundreds of great shots she captured. Here's her website - www.TheBubbleYears.com 

Tom’s Chris Steak House

An evening of fine steakhouse dining inspired by the elegant style of Mario Batali’s Babbo and the comfort of Frankie’s 457 Fourth Street Spuntino. These two ends of the dining spectrum have been transplanted from New York to Texas for our honored guests.  


REFRESHERS

Apple – Ginger Spritz

Pomegranate and Soda

STARTERS

Roasted Corn, Bacon and Cheddar Gougeres
Antipasti: Cravanzina Two Milk Cheese, Aged Provolone, Molinari  Salumi

Verdure a Scapece: Marinated Roasted Eggplant, Zucchini, Squash, Cauliflower, Red and Yellow Peppers and Olives

SALAD

Caesar Salad, Garlic-Rosemary Croutons, Crispy Pancetta

Homemade Rustic Bread

ENTRÉE

Porcini Crusted Grilled Ribeye

Grilled Calamari Steak with Tangerine Vinaigrette 

Cheesy Grilled Polenta

Spinach with Roasted Shallots and Garlic

Summer Vegetable Scafata: Asparagus, Artichoke, Baby Carrot, Fennel, Haricot Vert, Leek

DESSERT

Hazelnut Panna Cotta Topped with Amaretti Crumbles and Raspberry

Family Dinner for the staff:  Texas Hill Country Sausage and Seafood Gumbo (Shrimp, Crawfish, Crab).