John Tesar is the executive chef at The Mansion on Turtle Creek in Dallas. Known for his contemporary American cuisine prepared with European techniques, Chef Tesar has over 20 years' culinary experience, recently serving as executive chef at RM restaurant at the Mandalay Bay Resort & Casino in Las Vegas. In addition to his restaurant experience, he has served as personal chef for high-profile clients, including Giorgio Armani and Mariah Carey.
Citrus-Dusted Maine Lobster Salad with Olive Oil Poached Artichoke Hearts
For the Citrus Dust
- 5 oranges, peel only
- 1/4 cup granulated sugar
For the Basil Oil
- 1/3 cup olive oil
- 1/2 cup Basil leaves, blanched and dried
For the Lobster and Artichoke
- 1 - 2 pound lobster, arm, claws and tail detached
- 2 artichokes
- 1 1/2 cups plus 3 tablespoons extra virgin olive oil
- 1 lemon, halved
- 3/4 cups rice wine vinegar
- Citrus dust
- Salt and pepper
- Micro-green Thai Basil
Step 1 - Citrus Dust
Preheat oven to 150 degrees. In a 2-quart saucepot, add sugar and just enough water to cover the sugar. Dissolve the sugar by simmering over low heat. Add the orange peel. Cook 4 to 5 minutes until the peel is tender. Strain well, and place peel on a baking sheet. Bake the peel on the middle oven rack for 1 1/2 to 2 hours or until crisp, but not brown. Remove from the oven and cool completely. Grind the peel into a fine powder using a coffee or spice grinder. Set aside.
Step 2 - Basil oil
Add the olive oil and basil leaves into a blender and puree. Transfer to a small sauce pot, and bring to a simmer for one minute. Strain immediately through a fine strainer. Refrigerate the basil oil until ready to use.
Step 3 - Lobster and Artichoke
In a large pot of seasoned boiling water, boil the lobster arm and claws for 2 minutes. Then, add the lobster tail and boil for 3 more minutes. Immediately remove the tail, arm and claws from the boiling water and immerse in an ice bath. Remove the meat from the arm, claws and tail in whole pieces. Cut the lobster tail meat in half.
In a large pot of seasoned boiling water, boil the lobster arm and claws for 2 minutes. Then add the lobster tail and boil for 3 more minutes. Immediately remove the tail, arm and claws from the boiling water and immerse in an ice bath. Remove the meat from the arm, claws and tail in whole pieces. Cut the lobster tail meat in half.
Take each artichoke, and pull all the leaves away from the core. With a paring knife, carefully cut around the artichoke heart. Remove all its green. Spoon out the fibrous pulp and discard. Quarter the remaining heart lengthwise. Add 1 1/2 cups of extra virgin olive oil and lemon to a 2-quart sauce pan and season with salt and pepper to taste. Bring to a boil. Then reduce heat and simmer for 3 to 5 minutes. Remove from flame, and let artichokes cool in flavored olive oil.
On the red flesh side only, dust the six lobster pieces with the citrus dust. Salt and pepper to taste. Coat a medium saute pan with 1 1/2 tablespoons of olive oil and heat to medium-high. Cook all the lobster pieces, dusted side down, in the saute pan for approximately 1 minute. Flip all pieces over, and turn off heat. Let lobster rest on the warmed saute pan for one minute. Set lobster aside on paper towels.
In a small sauce pan add 1 1/2 tablespoons of extra virgin olive oil, rice wine vinegar and remaining orange powder. Warm gently over medium-low heat until orange dust is well incorporated and thickens slightly. Remove from heat.
Step 4 - Finishing Touches
Take lobster tails and cut each tail piece in half again. Arrange lobster pieces and artichoke quarters on the plate. Spoon the orange and olive oil sauce over each lobster piece and spoon the basil oil around the plate. Garnish each artichoke piece with a sprig of micro-green Thai basil.
Herb-Crusted Dover Sole with Crab Brandade and Chive Emulsion
For the Beurre Monte:
- 1 cup water
- 12 shallots, peeled and sliced thin
- 2 pounds unsalted butter, cut into 1/2 inch cubes
For the Chive Emulsion:
- 1/4 cup chives, chopped
- 1/4 cup beurre monte (reserved)
- Salt and lemon juice
For the Crab Brandade:
- 3/4 pound jumbo lump crab
- 2 cups mashed potatoes
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 1/2 tablespoons scallions, sliced
- 1/2 teaspoon lemon zest
For the Dover Sole:
- 3 lbs Dover sole filet
- 1/2 cup bread crumbs
- 1 cup Panko (Japanese bread crumbs)
- 1/2 cup herbs (chervil, parsley leaves, tarragon leaves), finely chopped
- 1 1/2 tablespoons extra virgin olive oil
- 4 eggs, beaten
- Salt and pepper
Step 1 - Buerre Monte
Boil shallots in water until totally cooked, about 30 minutes, adding water as necessary to keep shallots submerged. Add mixture to blender and slowly add butter, 1 cube at a time, until totally incorporated. Reserve 1/4 cup for the chive emulsion.
Step 2 - Chive Emulsion
In a 2-quart pot of boiling water, blanch the chives for two seconds. Cool. Add the chives, salt, lemon juice and beurre monte. Puree until well blended. Transfer chive emulsion to a small container, and save for finishing the dish.
Step 3 - Crab Brandade
Puree the garlic in a food processor until it is almost pasty. Transfer to a medium mixing bowl. Mix in the mashed potatoes and extra virgin olive oil. Season with salt and white pepper. Fold in the jumbo lump crab, scallions and lemon zest. Set aside.
Step 4 - Dover Sole
Combine bread crumbs, Panko and fine herbs in a medium bowl. Season to taste. Heat a saute pan to medium heat. Season both sides of the Dover sole portions with salt and pepper. With a pastry brush, coat top of the filet with the egg wash. Place the filet, egg side down, in the bread crumb and herb mixture until it is coated evenly. Add extra virgin olive oil to a saute pan and bring to medium heat. Add sole to the pan, breadcrumb side down. Saute over medium heat until golden and crisp, about 2 to 3 minutes. Turn the filets over and cook an additional 2 to 3 minutes. Remove from pan and lay out on towel.
Step 5 - Finishing Touches
Warm the brandade in a saucepan, constantly stirring so potato and crab don't stick. Place this mixture in the middle of each plate. Top with the Dover sole filet, and spoon the chive emulsion around the plate.
For more information on Chef John Tesar and Rosewood Resorts, click here.