Recently Oliverio's held their second annual Sorprendente at Avalon Beverly Hills attracting attracting the "who's who" of LA. The event, featuring Oliverio’s Chef Mirko Paderno, was not only a gourmet's paradise... think truffles, handmade pasta, seafood and Prosecco... but an action packed extravaganza with Chef Mirko and the Viceroy’s Snow Mass Chef, Will Noland, going head to head for an incredible cook off. While they both dazzled the crowd with their culinary skills, Chef Mirko came out on top with his Bucatini "di Domenico's" featuring fresh crab meat, cherry candy tomatoes, crumble polenta and beer. Second place was the Alaskan Halibut "Crudo" Roll with a Cabernet truffle honey reduction. Not too shabby.
Although I have yet to try them, you know I asked for the recipes. As you can imagine, they're not the easy breezy family friendly recipes I usually reach for, but for the daring gourmets out there who want to impress, these will surely do the trick!!
BUCATINI "DI DOMENICO'S"
Salt & Pepper
Corn Meal (Polenta)
Cook the bucatini in hot salted water for about 10 to 12 minutes. While the water is boiling, sauté olive oil, shallots, and the crab meat in a medium pan. After about 5 minutes, add the cherry tomatoes and flambé with Jack Daniels. Add a spoon of tomato sauce, salt and pepper to the mixture. While waiting for the bucatini to finish cooking, mix the beer with the polenta and put in the oven to dry (2-5 minutes). After draining the bucatini, toss with the crab and candied tomato sauce and top with the cornmeal mixture.
ALASKAN HALIBUT "CRUDO" ROLL WITH CABERNET TRUFFLE HONEY REDUCTION
4 slices of halibut
1 anchovy fillet
1 cup Cabernet
1 teaspoon truffle honey
1 tablespoon chopped parsley
Chop the anchovy filet and set aside. Mix the bread crumbs with the chopped anchovy filet, parsley, salt pepper and olive oil. Place the mixture on the slices of halibut to make 4 little rolls. In a sauce pan, reduce the Cabernet and add truffle honey. To serve, place a spoonful of the wine reduction on a large plate and arrange the halibut rolls. Top with a touch of salt, pepper, and olive oil and finish with fresh shave truffle.
Posted on Mon, May 19, 2014
by Elise Edwards filed under