Les Marmitons New Jersey Chapter
Code of Conduct
Guidelines For Chefs
This is a list of our menus for the 2010-2011 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in ***BLUE ITALICS*** to view the recipes -generally sized for 25 or 30 servings.
Ginger and Almond Chicken Tikkas- Grilled pieces of chicken thighs marinated in yogurt and ginger and served with cilantro chutney.
Grilled Shrimp with a Spicy Mango Glaze - jumbo shrimp grilled and basted with a spicy mango glaze.
Family Style Entrees:
Kashmiri Koftas- Indian meatballs cooked in an onion gravy spiced with ground fennel.
Lemon Coconut Rice- basmati rice is cooked in light coconut milk and seasoned with mustard seeds and curry leaves.
Sauteed Eggplant with Red Peppers- eggplant slices and red peppers are sautéed with onion seeds and cumin. The dish is topped with raisins and peanuts.
Cauliflower and Potatoes – cauliflower florets and potato wedges are roasted in the oven and then cooked with an onion, ginger and garlic mixture.
Masoor Dal- Pink lentils cooked and seasoned with onion, tomatoes and cumin seeds.
Phirni- A custard like dessert thickened with rice and topped with cardamom and pistachios.
10-1 Zuppa di Zucca e Riso - squash and rice soup with parmigiano reggiano
10-2 Tagliatelle - delicate handmade pasta with crispy pancetta and a perfectly cooked egg
10-3 Pan Roasted Chicken - (sous vide then roasted) with lentils, chive oil, and demi glace
10-4 Olive oil cake with roasted pears and vin cotto
11-1 Pan Fried Green Tomatoes with Creole Remoulade Sauce
11-2 Chef Jesse's head on Shrimp, Crab and Corn Chowder
11-3 Apple Cider Brined Pork Tenderloin with Apple Jack BBQ Sauce, Sauteed Creole Spinach and Sweet Potatoe mash with Candied Pecans
11-4 Chef Jesse's Praline Crusted Down-Home Buttermilk Cake topped with Rum Ice Cream and Drunken Raisins
01-1 – Passion Fruit Pisco Sour
01-2 – Chica Morado – Purple corn drink with lime juice, apples and pineapple
01-3 - TIRADITO DE PESCADO-Peruvian style sashimi with rocoto pepper foam.
01-4 - QUINOTTO-risotto style quinoa with crayfish and wild mushrooms.
01-5 - SECO DE CORDERO-braised boneless lamb with canary bean puree and yellow fingerling potatoes.
01-6 - PICARONES-sweet potato and pumpkin beignets with fig syrup.
02-1 – Smoked salmon parfait
02-2 – Pan seared scallops with shallot reduction and tangerine glaze
02-3 - Crab Hash and Blood Orange Hollandaise Appetizer
Corned Beef Hash and Mustard Hollandaise Sauce Appetizer
Carnitas Hash and Poblano Hollandaise Sauce Appetizer
02-4 - Beef Wellington with Asparagus and Baby Yukon Gold Potatoes
02-5 - Intermezzo Sorbet
02-6 - Caesar Salad
02-7 - Rum Raisin Ice Cream in Lace Cookie Cup
Chocolate covered blackberries by Andre
lemon filled macaroons by Paul
leg spreaders from Efrain and made by Anthony
Gingerbread cake with caramelized mango buttercream and a sprinkle of crystalized ginger
03-1 – Cream of Mussel and Saffron Soup
03-2 – Arugula Salad with carmelized Blue Cheese with Roasted Beets, Citrus segments, Toasted Hazelnuts and a Sherry Hazelnut Vinnaigraitte
03-3 - Ahi Tuna (raw) diced with Cucumber, shaved or canned Black Truffle, Truffle Oil, Chives Lemon Juice and Sprouts with Homemade Potato Chips
03-4 - Crab Pasta with Sofritto, Butter, Lemon, White Wine, marinated Artichokes, Scallions, Lump and Picked Crab Meat
03-5 - Pan- seared Swordfish with Orange Juice and segments, Brown Butter, Fried Basil, Sliced Garlic, Picchilone Olives, Roasted Fennel, Toasted Almonds
03-6 - Key Lime Tart with Coconut Pastry crème
04-1 - Funky Shrimp Wontons with Sweet Potato Mash and Pineapple Rum Dipping Sauce
04-2 – Weekend Tamales
04-3 - Mushroom-Plantain-Stuffed Chicken Breast with Mango-Bacon Gravy
04-4 – Boriqua Sunset
05-1 – Fois Gras David's Way
05-2 – Lobster Bread Pudding
05-3 – Hanger Steak with Chimichurri Sauce, Roasted Baby Yukon Gold Potatoes and Fava Beans with Onions and Fennel
05-4 – Ambassade de d'Auvergne's Chocolate Mousse
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