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 Top chefs in New York share their innovative and creative appetizer recipes, including from David Burke of davidburke & donatella, Jordy Lavanderos of Secretes and Julian Medina of Zócalo.
Cooking - New York Style: Appealing Appetizers to Tempt your Senses
This month we have exciting recipes from some of the top chefs in New York who share their innovative and creative appetizer recipes, including from David Burke of davidburke & donatella, Jordy Lavanderos of Secretes and Julian Medina of Zócalo.
Also read our other article, Cooking – New York Style: Marvelous Main Courses and Decadent Desserts from chefs Suvir Saran of dévi, Ari Nieminen of Water’ Edge and Florian Bellanger of Fauchon Paris.
 David Burke, a New Jersey native, and the chef and co-owner of davidburke & donatella, 133 East 61st Street, between Park and Lexington, graciously shares his creative Modern American recipe. David is a multi-award winning chef, including his most recent award from The American Academy of Hospitality Sciences Star Diamond Award in March 2005, where he was “Selected as one of the finest chefs worldwide.” He also has a cookbook, Cooking with David Burke of the Park Avenue Café, Published by Alfred A. Knopf, 1995, and has another cookbook due out in 2006.
Parfait of Salmon and Tuna Tartars with Crème Fraiche
Yield: ten servings
Ingredients:
1 cup crème fraiche
2 shallots, peeled and minced
4 tablespoons olive oil
2 tablespoons chopped capers
2 teaspoons lemon zest
4 teaspoons soy sauce
2 teaspoons ground horseradish
2 teaspoons coriander, chopped
2 tablespoon chervil, chopped
10 ounces yellowfin tuna, diced
10 ounces salmon, ground
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
olive oil for rings
10 ounces Osetra or other caviar (optional)
Whip crème fraiche until thick and stiff peaks are formed. Reserve in refrigerator. Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, and chervil; mix until combined. Divide shallot mixture into two equal parts. Combine one half with diced tuna, combine the other half with ground salmon. Add 1 teaspoon of salt and 1 teaspoon of pepper to the tuna mixture and mix until all ingredients are combined. Lightly brush the inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
To assemble: Place 2 tablespoons of crème fraiche in each mold, smooth, then add 2 tablespoons of tuna mixture, smooth with the back of a spoon. Add 2 tablespoons of crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top of mold. You should have 3 equal layers. Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Serve with toast.
 Jordy Lavenderos, originally from Mexico City and Tuscany, is the chef and owner of Secretes,
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, a new tapas restaurant that opened in May 2005 located at 513 East 6th Street between Avenues A & B, in the hip East Village of New York. Jordy is a chef that likes to break the rules and create his own, and he is doing just that by putting his own creative spin on Spanish tapas.
Lobster Gazpacho with Sweet Chile Serrano Nuage
Gazpacho
500 grams plum tomatoes cut it in ¼
1 red pepper cut it in a dice
1 green pepper cut it in a dice
1 onion cut it in a dice
½ cucumber, peeled and sliced
1 garlic clove, smashed
½ cups olive oil
2 cups lobster stock (see recipe)
½ cups apple cider vinegar
1 teaspoon cumin
salt and pepper, to taste
Blend garlic, onions and the olive oil to make a nice puree, and then add the rest of the ingredients one by one, the consistency will be kind of thick. Add the lobster stock by drops, apple cider, and cumin, and finish by adjusting seasoning.
Lobster Stock
4 lobster carcasses
2 cups shallots, chopped
3 cups celery cut in a dice
1 cup white wine
1 sachet of: 1 bay leaf, 1 bunch parsley, 1 bunch thyme, 2 slices of ginger, and
1 coriander
olive oil
Sweat the shallots with the olive oil and the carcass, and then add the white wine and demi-glaze for 5 minutes. Add the rest of the ingredients; fill the pot with enough water just to cover the lobster carcass. Bring it to boil, and then keep it on medium heat for at least 4 hours.
Important: Make the Gazpacho one day ahead to let it chill overnight.
Sweet Chile Serrano Nuage
2 cups chile Serrano, cleaned and blanched
½ cups sugar
½ cups mirin oil
½ cups water
1½ teaspoons agar-agar
The chiles must be cleaned and blanched with sugar until they reach a nice soft consistency. Blend the chilies with the mirin oil for at least 1 minute, and then add the water and finish by blending until the consistency is smooth and emulsified enough to hold when the mixture is heated. (You will need to get 2 cups of liquid.) Heat the mixture and add agar-agar, stirring constantly until the agar-agar is dissolved completely. Let cool for a couple of minutes in the refrigerator and pour it in a siphon.
* Agar-Agar is a vegetable gelatin derived from seaweed and is used as a quick-setting base for many sweets and desserts.
Garnish
Chunks of Lobster meat
1 pear, cut in a dice, and kept in a little water mixed with a little splash of apple cider vinegar.
2 granny smith apples
Remove the core from the granny smith apples, thinly slice them and place them overnight in the dehydrator, at least 24 hours.
Lobster dust: Place the lobster with some salt, in the dehydrator and leave it overnight, for at least 12 hours; make the lobster dust in the grater.
Presentation: Place a little of the diced pear and lobster chunks in the bottom of each glass, then carefully spoon or pour in the lobster gazpacho. Top with the Sweet Chile Serrano Nuage and lobster dust, make a slit in the slice of dehydrated apple, and hang it from the glass.
Cucumber Spaghetti
4 to 6 people
3 cucumbers, shredded on a mandolin
2 mangos cut in a small dice
2 papayas cut in a small dice
2 slices prosciutto cut it in a small dice
pickle liquid (See recipe)
For the cucumber spaghetti: Use the mandolin with the small blades in order to get the spaghetti shapes. The mango and papaya need to be cut it in a small dice and marinated at least overnight in the pickle liquid. The slices of prosciutto need to be cut in a tiny dice (brunoise) and baked in the oven at 350 degrees F for at least 5 minutes or until they are getting crispy.
Pickle liquid
1 cup apple cider vinegar
1 cup sugar
1 cup water
1 teaspoon red pepper
1 bay leaf
1 teaspoon coriander
1 teaspoon fennel seeds
Bring all of the ingredients to a boil for at least 5 minutes, and then strain the seeds and let the liquid cool.
Presentation: On a plate, place a tube form (whatever shape you would like), and then add some diced mango and papaya, and then add the cucumber spaghetti and gently press down so that the mixtures will hold their shape, and remove the form before serving.
 Julian Medina, originally from Mexico City, is the Executive Chef at Zócalo, 174 East 82nd Street, in the Upper East Side, where this innovative young chef is updating Mexican cuisine to create Nuevo Mexican favorites.
Rollo de Langosta (crispy lobster, jicama, avocado, pickled red onions rolled into a flour tortilla and black sesame – chile de arbol salsa)
4 servings
Ingredients:
2 chicken lobsters
1 cup panko
1 cup flour
3 eggs, beaten
salt and pepper
4 flour tortillas
1 small julienne jicama
8 slices of avocado
1 sliced pickled red onionFor the chile de arbol salsa:
2 plum tomatoes
½ cup toasted black sesame seeds
3 toasted chile de arbols
¼ cup rice vinegar
1 tablespoon honey
salt and pepper
Procedure: Open the lobsters with scissors, and cut the tail in half lengthwise, remove the meat. Open the claws as well. Flour, egg and bread the lobster meat. Place a skewer in the middle of the tail so it does not curl up. Then season meat with salt and pepper. In a hot oiled pan, fry the lobster until golden brown, remove. Add more salt. Sliced the red onion and cover with white vinegar for 1 hour and drain.
For salsa: Pulse all ingredients together in a blender until smooth. Add salt and pepper to taste.
Heat flour tortillas using a grill, remove sides. Place jicama, avocado slices, crispy lobster and picked onion in tortilla. Roll the tortillas and then cut the roll in ½ inch pieces. Serve with salsa on top.
Ceviche de Atun (tuna with bosch pear and chile piquin citrus puree with red onions and cilantro)
4 servings
Ingredients:
1 pound sushi grade tuna
5 lemons, freshly squeezed
4 bosch pears
½ cup canned pear juice
2 chile piquin or cayenne pepper
Salt and pepper
1 red onion, chopped
½ bunch cilantro, chopped
sea salt
Procedure: Cube the tuna and marinate with the juice of 2 lemons, diced red onions and 1-diced pear for 5 minutes with a pinch of salt. Pulse the peeled pear, the juice of the other 3 lemons, pear juice and the chile piquin in a blender until smooth. Add the pear juice to the tuna, mix well, add a pinch of sea salt on top and serve chilled.
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