Jubilee Restaurant
Chef Frank Taylor
400 Quietwater Beach Rd. Pensacola Beach, FL
(850) 934-3108
Pesto Tuna, Taylor-Made Veal Chops, Bleu Cheese Stuffed Filet
Pesto Tuna
- 2 filets of tuna (8-10 oz.)
- 1/4 lb. sundried tomatoes (rehydrated)
- 1/2 lb. fresh basil
- 20 cloves of garlic
- 3 cups olive oil
- 3 cups parmesan cheese
- Salt and pepper to taste
- 1/4 cup pine nuts
- 1 red bell pepper
- 1 yellow bell pepper
Toast pine nuts. To make basil pesto, puree 1/4 lb. basil, 8 cloves garlic, 1/8 cups pine nuts, 1 1/2 cups parmesan cheese in food processor. Slowly add 1/2 cup olive oil and salt and pepper to taste. To make sundried tomato pesto, puree 1/4 lb. sundried tomatoes, 8 cloves garlic, 1/8 cup pine nuts, 1 1/2 cup parmesan cheese in food processor. Slowly add 1/2 cup olive oil and salt and pepper to taste.
Roast red and yellow bell peppers over open gas flame. Peel off charred skin and remove seeds. Separately, in blender, puree 2 cloves garlic and red pepper. Slowly add 1/4-1/2 cup olive oil, salt and pepper to taste (puree should be smooth). Repeat same process, using yellow bell pepper. Sear tuna with salt and pepper to desired temperature. Place basil pesto and sundried tomato pesto in rows over cooked tuna. Lace plate with both yellow and red pepper couli. Serve with risotto or another starch of choice.
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Taylor-Made Veal Chops
- 2 center cut veal chops (10 oz.)
- 1 medium yellow onion, sliced
- 1/2 bundle asparagus
- 1/4 lb. shitake mushrooms
- Clarified butter
Homemade Worcestershire Sauce:
- Beef stock
- Anchovies
- Garlic
- Yellow onions
- Chili powder
- Soy sauce
- Molasses
- White vinegar
- Corn syrup
- Cloves
To make worcestershire sauce, saute onions, garlic, anchovies, and chili powder. Add all other liquids and simmer 2 hours and reduce by 1/3. Strain and refrigerate. Rub veal chops with oil and salt and pepper. Grill to desired doneness. While chops are grilling, saute asparagus, shitakes, and onions in clarified butter. Lace plate with worcestershire sauce. Center veal chops and finish with sauteed vegetables and rosemary to garnish.
Rub veal chops with oil and salt and pepper. Grill to desired doneness. While chop is grilling, saute asparagus, shitakes and onions. Prepare vegetable of choice.
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Bleu Cheese Stuffed Filet
- 2 center cut filet mignon (8-10 oz.)
- 1 cup crumbled bleu cheese
- 2 tomatoes
- 1/2 lbs. fresh spinach leaves
- Potato hay
- Worcestershire sauce
Make cavity in filet with finger and stuff with bleu cheese. Grill filets and tomato slices. Wilt spinach in saute pan with salt and pepper. Lace plate with worcestershire sauce and place spinach, then grilled tomatoes. Place filet on top and finish with potato hay.
Rub veal chops with oil and salt and pepper. Grill to desired doneness. While chop is grilling, saute asparagus, shitakes and onions. Prepare vegetable of choice.
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