Tomorrow night is the Golden Globe Awards and guess which of our fave spa hotels is hosting? The Beverly Hilton! We’re betting there will be so many stars in their Aqua Star Spa tomorrow, the therapists will need sunglasses.
But what really excites me is stumbling upon the menu for the awards! The chefs at The Beverly Hilton (who cook up marvelous spa healthy cuisine) have put together a gourmet feast that will keep those celeb figures in check AND we have not only the menu. . . but the recipes from the hotel!
I’m going to cook at least one of these dishes and will let you know how it turns out. Having people over? Why not try one or two yourself? Sea Bass with Olive Orange marinade? OMG! Stay tuned tomorrow for the desserts!
Now the menu:
Grilled Artichoke with Fennel Tomato Lemon Mousse
California Pepper Honey Goat Cheese on Endive Pear Salad Serves 4
Kabocha Pumpkin Smoked Dried Tomato Tart
Smoked Flat Iron Steak with Sweet Pickled Mini Pepper
California Olive-Orange Marinated Pacific Sea Bass with Caramelized Mint Fennel Serves 4
Grilled Artichoke on Frisee served with Fennel Tomato Lemon Mousse
4 Baby Artichoke, cooked in boiling water, cut into half, and then grilled 8 Red Endive leaves cut into halves. Tips are for presentation. Bottom cut julienne 4 Dried California Pear – small pieces, cut julienne 2 oz. Goat Cheese sliced 1⁄2 oz per serving 2 tablespoons California Honey 1 teaspoon Black Pepper 2 oz. Yellow Beet – cooked and sliced 4 oz. Wild Arugula 2 oz. Frisee 8 pieces Smoked Dried Tomato 3 oz. Kabocha Pumpkin – puree 1 1⁄2 teaspoons Mascarpone 1 Micro Basil 4 Pie Shell, pre baked, cut triangular shapes 2 tablespoons Fennel Tomato Lemon Mousse 2 fl oz. California Extra Virgin Oil Salt and pepper
Fennel Tomato Lemon Mousse:
2 1⁄2 tablespoons Homemade Mayonnaise 1 teaspoon Fennel Seeds, lightly heated then ground 2 teaspoons Tomato Coulis 1 tablespoon Whipped Cream 1 whole Lemon zest Salt and pepper
Mix mayonnaise, tomato coulis, ground fennel seeds, lemon zest, whipped cream, and seasoning with salt and pepper in the bowl.
Kabocha pumpkin smoked dried tomato tart:
3 oz. Kabocha Puree – peeled and seeded then steamed 1 1⁄2 tablespoons Mascarpone 1/3 teaspoon Lemon Juice 8 pieces Smoked Dried Tomato
4 Triangle Pie shells 1 (little) Micro Basil 1 1⁄2 teaspoons California Extra Virgin Olive Oil Salt and pepper
Mix the kabocha puree, mascarpone, lemon juice in the bowl and seasoning with salt and pepper. Then piped kabocha mix on the pie shell, and then put smoked dried tomato and micro basil on the
top. Pepper Honey Goat Cheese – Marinate goat cheeses with pepper honey mixture overnight. **Plate all 4 components according to your most desired position.
Smoked Flat Iron Steak
12 oz. Smoked Flat Iron Steak (3 oz. per serving) 2 whole Mini Sweet Peppers (cut in halves) 1 cup Water 1/3 cup Sugar
*We’re betting they use Mirepoix wagyu flat iron steak from Australia
1⁄2 cup Vinegar 1 tbsp White Peppercorn 2 tbsp. Salt 3 tbsp California Extra Virgin Olive Oil 6 oz. Cherry Wood 1 oz. Mixed Dried Herbs Salt and Pepper to Taste
To pickle the sweet peppers, combine the water, sugar, vinegar, white peppercorn and salt to a boil.
Once the mixture is boiling, remove from heat and let it cool. Pour the mixture into a large bowl and soak the sweet peppers for 30 minutes.
Smoke steak with cherry wood and mix dried herbs. Grill to desired temperature.
Garnish the steak with the pickled halved sweet peppers
Pacific Sea Bass
12 oz. Pacific Sea Bass (3 oz. per serving) 1 1⁄2 cups Fresh Orange Juice 3 tbsp California Extra Virgin Olive Oil 1/3 cups Sugar
Chilean Sea Bass – 2lbs
3 tbsp White Balsamic Vinegar 1⁄2 cup Vegetable Stock 2 tbsp Fresh Mint 1 slice Fennel
Salt & Pepper to Taste
For the Olive-Orange Marinade, pour the Orange Juice and reduce on a saucepan by 1/3. Mix olive oil and lime juice in a separate bowl and pour in reduced orange juice to bowl using a whisk.
Pour the mixture onto the sea bass marinating both sides and let it sit for 2 hours in the marinade. Pre-Heat Oven to 357 degrees. Bake the pre-marinated Sea Bass at 357 degrees for 15 minutes. Sauté the sliced fennel with olive oil in a pan until you reach a soft texture to the fennel, put aside. In
the same sauce pan, pour the sugar and toast until lightly browned, deglaze the sugar with balsamic vinegar and vegetable stock, reduce the mixture while stirring. Add the pre-sautéed fennel and mint and coat the deglazed sugar mixture to fennel and mint. Salt & pepper to taste.
Garnish the sea bass with caramelized sautéed fennel and mint.
**Full recipes are also available at http://www.beverlyhilton.com/**