Pensacola Civic Center

Chef Robert Pettway
Chef Paul Aldridge
201 E. Gregory St.
Pensacola, FL
850-432-5104

Salad Nicoise,
Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf,
Tulip Cookies

Salad Nicoise

• 1/2 cup red wine vinegar
• Salt and pepper to taste
• 1 1/2 cups olive oil
• 1 1/2 cup basil leaves, chiffonade
• 4 Roma tomatoes
• 1 cucumber
• 6 fresh green beans
• 6 hard-boiled eggs
• 1 head romaine lettuce
• 2 green bell peppers
• 1/2 cup fresh tuna, grilled and chilled
• 6 artichokes

Make a vinaigrette dressing using the red wine vinegar, salt, pepper, olive oil and basil leaves. Whisk well to incorporate all ingredients. Core and cut each tomato into 4 wheels. Peel and slice cucumber. Trim and cook fresh green beans al dente. Peel the eggs and cut into wedges. Line each cold plate with two romaine leaves. Arrange remaining ingredients around plate. For interest, use contrasting shapes, color and textures to create interesting presentation. Pour approximately 1/4 cup dressing over each salad just prior to serving.

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• 12 rib lamb chops, 1-1 1/2” thick (4.5 lbs.)
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. white pepper

Brush lamb with oil and sprinkle with salt and pepper. Grill over high heat (400-500 degrees) for 4 minutes on each side.

ROSEMARY SAUCE:

• 6 shallots
• 1 garlic bulb, separated
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. Dijon mustard
• 1 Tbsp. chopped fresh rosemary
• 1 tsp. sherry vinegar
• 1/2 cup white wine

Place shallots and garlic on a piece of aluminum foil, drizzle with 1 tsp. oil, and sprinkle with 1/4 tsp. salt and pepper. Bake garlic until very soft. Cool, squeeze pulp from garlic and shallots into a blender. Add the next four ingredients to blender and blend until smooth. Add remaining oil in a slow, steady stream, blending until smooth. Heat in a sauté pan.

WILD RICE-FENNEL PILAF:

• 1/4 cup minced shallots
• 1 1/2 Tbsp. olive oil
• 2 tsp. fennel seed
• 1 1/2 tsp. minced garlic
• 1 cup uncooked wild rice
• 3 cups water
• 2 tsp. balsamic vinegar
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper

Sauté shallots in 1 Tbsp. hot oil for 3 minutes or until tender. Add fennel seed. Stir in garlic and rice. Stir in balsamic vinegar and water. Bring to a boil. Cover, reduce heat and simmer for 35 minutes. Remove from heat, cover and let stand 15 minutes or until all liquid is absorbed. Serves 4

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• 1/2 cup unsalted butter
• 1/2 cup powdered sugar
• 1/2 cup all purposed flour
• 6 egg whites

Melt butter and place in a mixing bowl fitted with paddle attachment. Add sugar and blend until almost smooth. Add flour and blend until smooth. With mixer running, add egg whites and mix until blended, being sure not to incorporate air into the batter. Strain dough through a china cap (strainer) and set aside to cool completely. Coat several sheet pans with melted butter. Spread dough into 6-inch circles on the pans. Bake at 400 degrees until the edges are brown and dough is dry, approximately 12-18 minutes. Shape into cups by lifting hot cookies off sheet pans one at a time with spatula, immediately place over an inverted glass and top with a ramekin or small bowl. Cookies cool very quickly, becoming firm and crisp.

Yields: 12 – 1 1/2 oz. cookies

DARK CHOCOLATE MINT MOUSSE:

• 15 oz. dark chocolate
• 1/4 tsp. mint extract
• 9 oz. unsalted butter
• 7 egg yolks
• 11 egg whites
• 2 1/2 oz. granulated sugar
• 8 oz. heavy cream

Melt chocolate and butter in a double boiler over low heat, stirring until no lumps remain. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time. Add the mint extract and mix well. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold in the whipped egg whites into the chocolate mixture. Whip the heavy cream to soft peaks. Allow mousse to cool. Fold in whipped cream, making sure no streaks of egg whites remain. Spoon mousse into serving bowls or chill completely and pipe into bowls or baked tartlet shells. The mouse may be used as a cake or pastry filling.

Yields: 1 1/2 to 2 qts.

RASPBERRY SAUCE:

• 1 cup raspberries, fresh or frozen
• 1/2 cup granulated sugar
• 1 tsp. lemon juice

Puree the berries and strain. Stir in the sugar and lemon juice. Adjust the flavor with additional sugar if necessary.

Yields: 1 1/2 cups

CARAMEL SAUCE:

• 1 lb. 2 oz. granulated sugar
• 1/2 cup water
• 2 tsp. lemon juice
• 1/2 pt. heavy cream, room temperature
• 1 1/4 oz. unsalted butter, cut into pieces

Combine sugar and water in a large heavy saucepan. Stir to moisten sugar completely. Place saucepan over high heat and bring to a boil. Brush down sides of the pan with water to remove any sugar granules. When sugar comes to a boil, add lemon juice. DO NOT STIR the sugar, as this may cause lumping. Continue boiling until the sugar caramelizes, turning a dark golden brown and producing a rich aroma. Remove saucepan from heat; gradually add cream. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend. Add pieces of butter. Stir until butter melts completely. If necessary, return sauce to stove to reheat enough to melt butter. Strain sauce and cool completely at room temperature. Sauce may be stored for several weeks in the refrigerator. Stir before using.

Yields: 1 qt.

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