Thai Basil Poached Lobster

Makes 4 servings
Cooking Time: 7-10 Minutes
Prepping Time: 20 Minutes
Accessories: Tall Sauce Pot

INGREDIENTS:

1/2 teaspoon kosher salt
1 pound butter (cut into ½-inch slices)
2 tablespoons water
4 lobster tails (shells removed)
1 garlic clove (smashed)
4 each 2-inch long stems of Thai Basil (if no Thai basil available, regular basil works)

Step 1.
Make the Beurre Monte on the bottom left burner of the cooktop. In a saucepan, bring 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a few at a time) whisking constantly to emulsify. Once the emulsion is started, more butter may be whisked in.

Step 2.
Add Thai basil and garlic and keep the Beurre Monte at a temperature between 160°F and 190°F by using ExtraLow® level 5 (the highest ExtraLow setting). If temperature goes above 190°F the sauce my break meaning the fat and milk solids of your butter will separate.

Step 3.
The mixture should have the consistency of a thick butter sauce, add the lobster tail and cook for about 5-7 minutes or until the internal temperature of the lobster reaches 140°F. When done, remove from the Beurre Monte and serve with a drizzle of butter on top.

Chef Notes

Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Beurre Monte means a butter emulsification, it is the butter and milk fats emulsified to a smooth, silky, sauce-like texture.

Coconut Thai Polenta Cakes

Makes 6 servings
Cooking Time: 7 Minutes
Prepping Time: 20 Minutes and Additional 40 Minute Cooling Period
Accessories: Sauce Pot and Nonstick Sautee Pan

INGREDIENTS:
2 tablespoons butter
1 teaspoon minced garlic
1 tablespoon shallots (finely diced)
1/2 teaspoon ginger (minced)
1/2 cup vegetable broth
2 cups coconut milk
1 teaspoon salt
1/2 cup of polenta
2 teaspoons Thai basil (julienned -- if no Thai basil available, regular basil works)
1 teaspoon mint (julienned)
2 teaspoon cilantro (finely chopped)
1 tablespoon grapeseed oil

Step 1.
Place a saucepot on the bottom right burner of cooktop, and bring to medium high temperature. Add butter, once melted add garlic, shallots, ginger, and Sautee until fragrant about 30-45 seconds. Add broth, coconut milk, salt and polenta. Whisking constantly, leave on medium high for 2 minutes.

Step 2.
Turn heat level down to medium and whisk constantly for another 3 minutes. After 3 minutes turn heat down to medium low, simmer while constantly whisking for another 5 minutes. Turn off heat and add Thai basil, mint, and cilantro.

Step 3.
Pour thick polenta into a parchment-lined shallow sheet pan. Cool at room temperature for at least 10 minutes, then refrigerate, uncovered, until completely cooled, about 30 minutes. Once completely cooled, cut in desired shapes, you can make them as small or as big as preferred.

Step 4.
On the same bottom right burner, place a sautee pan and add grapeseed oil. Turn on burner to medium high and cook cut polenta until a golden crust has formed on both sides. Serve immediately.

Carrot Curry Puree

Makes 4 servings
Cooking Time: 30 Minutes
Prepping Time: 20 Minutes
Accessories: Sauce Pot

INGREDIENTS:
1 pound carrots (sliced into ¼-inch slices)
3 cups water
1 teaspoon kosher salt
1/4 teaspoon sambal
1 teaspoon Thai curry powder
2 teaspoons lemon juice
2 ounces butter
1/4 cup heavy cream

Step 1.
Place carrots, water, salt, sambal, and curry powder in a saucepot. Place pot on rear right burner and bring liquid to a boil for 10 minutes. Turn heat down to medium high and cook carrots for another 20 minutes or until they become fork tender soft. Strain and reserve liquid.

Step 2.
Puree the carrot mixture in a blender, food processor, potato ricer, or a standard potato masher. If you would like a silky, smooth consistency, use a blender.

Step 3.
Once pureed, add mixture back into pan. Add butter, lemon juice, heavy cream, and 1/2 cup of strained liquid and mix with a spoon. If you desire a thinner consistency add water until your desired consistency.

Caramelized Garlic Cloves

Makes 4 servings
Cooking Time: 10 – 15 Minutes
Prepping Time: 5 Minutes
Accessories: Small Sautee Pan

INGREDIENTS:
1 teaspoon coconut oil
1 ounce garlic (small cloves, peeled and whole)
1 tablespoon honey
3 ounces of vegetable stock

Step 1.
On the rear left burner over medium heat, constantly moving the garlic cloves around, sautee whole garlic cloves in coconut oil until golden brown, about 5 minutes.

Step 2.
Once golden brown, add vegetable stock and incorporate honey. Bring to a boil, then turn burner down to low and simmer for 5 minutes or until garlic is soft, golden brown, and liquid has evaporated. If liquid evaporates before garlic is soft, add more water or stock in tablespoon increments until garlic is soft but retaining its shape. Serve immediately.

Sautéed Asparagus

Makes 4 servings
Cooking Time: 1-2 minutes
Prepping Time: 5 Minutes
Accessories: Sautee pan

INGREDIENTS:
1 bunch asparagus or 12 asparagus spears (trimmed to 4 ½-inch long pieces)
1 tablespoon coconut oil
pinch kosher salt
pinch black pepper

Step 1.
Place a sautee pan over the center burner. Add oil to pan and turn to high heat. Once the oil is hot, add asparagus spears and constantly toss until caramelization occurs, about 1 1/2 minutes. If working with thick asparagus start with high heat and turn heat to medium for even cooking. Season with salt and pepper, serve immediately.

Pickled Red Onion

Makes 4 servings
Cooking Time: 5 Minutes
Prepping Time: 5 Minutes
Accessories: Small Saucepan

INGREDIENTS:
1 red onion (thinly sliced)
1/4 cup red wine vinegar
3/4 cup rice wine vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt
1/4 cup water

Step 1.
Place sliced red onion in a bowl and set aside.

Step 2.
On the center burner place saucepot, add red wine vinegar, rice wine vinegar, granulated sugar, salt, and water. Bring liquid to a boil.

Step 3.
Immediately place boiling hot liquid onto red onion slices. Let onions sit in liquid at room temperature for at least 15 minutes. Refrigerate until completely cooled, or overnight. Once cooled, pickled red onions are ready for consumption.