GARNISH
Ч2 cup Champagne Cracked black pepper to taste
Assemble the following ingredients:
1 teaspoon black American sturgeon
caviar per person 1 teaspoon golden whitefish roe per
person
1 teaspoon salmon roe per person
3 orange sections per person 3 lime sections per person 3 blood orange sections per person (optional)
(recipe continues)
TO SERVE:
1. Unmold the terrine and slice into '/2-inch sUces. Slice these in half diagonally.
2. Ladle sauce onto plates and top with sUces of terrine. Garnish with caviars and citrus sections.
Г EPPER-CHARRED TENDERLOIN, Chile Mayonnaise, and Grilled Tortillas
You can easily dress up this presentation by using some expensive china and folding the tortillas in the shape of sushi rolls. But I prefer a simpler image: You're standing near a good-sized fiery grill outdoors on a Sunday. While the game blasts away inside, you pull long-necks out of the freezer, toast tortillas, and roll them by hand for a few good friends.
Makes 4
appetizer portions
Ч2 cup Salsa (page 223) V2 cup Red Pepper Mayonnaise (page 233)
1 pound beef tenderloin, totally trimmed, butt and tail removed and saved for other use
V4 cup clarified butter 3or4 tablespoons cracked black pepper 12 flour tortillas
1. Prepare the salsa and mayonnaise.
2. Roll the meat in the clarified butter and then coat completely with cracked pepper. Allow to rest.
3. Build a good, blazing fire on the grill. (This can be done inside in a large pan, but I don't recommend it. It is much too smoky inside and could be dangerous.) When the fire is no longer flaming, and the grill is as hot as you can get it, put the meat on the rack and turn it frequently. You are attempting to char it and leave it raw/rare in the center. When that is accomplished, remove the meat to a plate and allow to cool.
4. Slice the tenderloin in thin pieces and cut the strips in half.
5. Grill the tortillas a few seconds on each side; brush with mayonnaise. Add two sUces of meat and sprinkle with salsa.
6. Fold in half and then in half again. Serve.
WILD MUSHROOM TERRINE
This recipe is quite simple, but does involve a little extra cost-unless, of course, you gather your own wild mushrooms! I use two pounds of softer wild mushrooms, such as oyster and trumpet mushrooms, for processing and one pound of sturdier mushrooms, such as shiitakes or chanterelles, for slicing and sauteeing. You will note there is no meat stock in this recipe, so it can be enjoyed by most vegetarians as well as meat-eaters. Serve it cold, or it may be sliced and warmed in a pan and served on buttery brioche.
Serves 8 to 10
1. Lightly butter the entire inside surface of a half-quart terrine mold. Preheat oven to 325 degrees and put in a roasting pan Уз full of water.
2. Puree % of the mushrooms in a food processor. Squeeze out all excess liquid and put them in a bowl. Beat the eggs and add.
3. In a large skillet, heat the remaining butter and saute the remaining pound of mushrooms (evenly sliced). Add the garlic and season with salt and pepper. Add the herbs and cook about 2 minutes over medium heat. Remove the cooked mixture from the skillet with
a slotted spoon and add to the raw mushrooms. Mix thoroughly.
4. Pack the mushroom mixture into the terrine mold. Cover with aluminum foil and carefully slip the mold into the water bath (bain-marie) in the oven. Bake for 1 hour and 15 minutes and remove.
5. Allow to cool thoroughly, preferably overnight in the refrigerator.
6. To remove the terrine from the mold, run a thin knife around the outside and invert mold over a plate. Wrap terrine and refrigerate until ready to slice.
Pound (1 stick) butter
pounds assorted wild mushrooms
whole eggs
cloves Roast Garlic (page 200), chopped
Kosher or sea salt and cracked black pepper (to taste)
2 tablespoons chopped basil leaves 2 teaspoons chopped thyme leaves