White Gazpacho with Vanilla Oil - Kapalua Wine & Food Festival...White Gazpacho with Vanilla Oil Ingredients: Vanilla Oil ½ cup grape seed oil 3 Tahitian vanilla beans White Gazpacho:

WhiteGazpachowithVanillaOil

Ingredients: VanillaOil ½cup grapeseedoil 3 Tahitianvanillabeans WhiteGazpacho: 2cups seedlessgreengrapes+about18morewholegrapesforgarnish 1 Englishcucumber,peeledandseeded

¾cup finelygroundalmonds½cup extravirginoliveoil¼cup whole-milkplainyogurt2tablespoons sherryvinegar1small shallot,coarselychopped1 clovegarlic,coarselychopped seasaltandfreshlygroundwhitepepper Serves6to8Preparation: TomakethevanillaoilWithasmallknife,cut thevanillabeans inhalf lengthwise.Then,usingthebackof theknife,scrapeouttheseedsandputtheminacleanglassjar.Addthegrapessedoil,coverandshakewell.Setthejarasideinacool,darkplacefor3daystoallowthevanillaseedstoperfumetheoil.Shakethejarseveraltimesaday.Whentheoilisready,transferittoasmallsqueezebottle,andstoreitintherefrigerator.

Tomakethegarnish: Thread3or4grapesontoeachofthedecorativecocktailskewersandfreeze.Thiscanbe

doneseveraldaysaheadoftime.Removetheskewersafewminutesaheadofservingtoallowthemtosoftenabit.

Tomakethesoup: Putthe2cupsofgrapes,thecucumber,almonds,oliveoil,yogurt,¼cupwater,vinegar,

shallotandgarlicintoablenderorfoodprocessorandprocessuntilverysmooth.Tasteforseasoningandadjustwithsaltandpepper.Transferthesouptoacontainer,coverandrefrigeratefor1-2hoursoruptoadaybeforeserving.

Just before serving, stirwell and pour into chilledmartini glasses. Shake the bottleofvanillaoilandcarefullysqueezeafewdropsontopofeachportion.Addthefrozengrapeskewerandserveimmediately.

HubertKeller Chef/OwnerFleurbyHK/BurgerBars FleurByHubertKeller/MandalayBay

3950LasVegasBoulevardSouth,LasVegas,NV89119T.702-632-9400–F.702-632-94

www.hubertkeller.com

SEAREDSEASCALLOPSONBELUGALENTILSANDPORKBELLY

Ingredients: ¾ lb. Piece slab of bacon 1 tbsp. Coriander seeds 2 bay leafs 1 tablespoon virgin olive oil 1/2 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 2 + 2 sprigs fresh thyme 1 cup beluga lentils 1 ¾ cups chicken stock 2 tablespoons chopped chives 8 large sea scallops salt and pepper Serves 4 Preparation: Using a small saucepot, add the bacon cover with water, add the coriander seeds, 2 springs of thyme and bay leafs. Bring to a simmer and cook for about 1 ½ hours or until the bacon is tender. Let cool of in the liquid. Heat the olive oil over medium heat using a saucepot. Add the onion, carrot, and celery, season with salt and pepper and cook until vegetables are softened and onion is translucent, about 6 to 8 minutes. Remove the vegetables and set aside. Using the same saucepot, add the caviar lentils and the chicken stock. Bring to a gentle simmer and add the 2 sprigs of thyme. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Add the mixture of cooked vegetables. Season with salt and pepper to taste. Page0neofTwo/HubertKeller

FleurByHubertKeller/MandalayBay3950LasVegasBoulevardSouth,LasVegas,NV89119

T.702-632-9400–F.702-632-9401www.hubertkeller.com

Remove the skin from the bacon and cut 4 slices (1/2 inch thick). Season the sea scallops with salt and pepper on both sides. Heat up a cast iron skillet to medium high heat. Start searing the 4 slices of bacon on both sides until nicely brown. Remove and keep hot. In the same pan sear the scallops about 3 minutes on each side. Start plating: using 4 preheated plates, display one slice of bacon in the center of the plate. Top with two sea scallops each. Spoon the lentils mixture all around the bacon, sprinkle with chives and top each scallop with a pinch of grenadine-pickled onions. Serve immediately.

GRENADINEPICKLEDONIONS

Ingredients: 1 small red onions, sliced thinly 6 oz. Red Wine Vinegar 3 oz. Grenadine 1 Sprig of thyme Salt Preparation: Using a small saucepot, bring the vinegar, grenadine with the thyme to a boil. Add the onions and salt and simmer for 4 to 5 minutes. Remove from the heat, cover up and let cool down. Hubert Keller Chef/ Owner Fleur by HK/Burger Bars PageTwoofTwo/HubertKeller



Hamachi,MarinatedwithYuzu,WhiteBeer,toppedwithcaviar

Ingredients:1-½lbs. Yellowtail2tablespoons Yuzujuice4oz. Whitebeer1-tablespoon ricevinegar½cup dryapricot,finelyjulienned1lb. watermelon1tablespoon blacksesameseed½cup toastedpinenuts½cup Seaasparagus¼cup extravirginoliveoil½cup microcilantro1-tablespoon fleurdesel Serves:8Preparation:Inasmallbowl,stirtogethertheYuzujuice,ricevinegarandwhitebeer.UsingasharpknifecuttheHamachi,sashimistyle.Cutthewatermelonintosmalldices.Attractivelyarrangethesashimiintoalargeplatter,makingsurethatthefisharenotoverlapping.DelicatelybrusheachHamachifiletwiththeYuzudressing.Startsprinklingthedishwiththefinejulienneofapricot,smalldicesofwatermelon,blacksesameseeds,seaasparagusandtoastedpinenuts.Drizzlealittlebitofthevirginoliveoil.Garnishwiththemicrocilantroandseasonlightlywiththefleurdesel.Serveimmediately.HubertKellerChef/OwnerFleurByHK/BurgerBarsPageOneofOne/HubertKeller FleurByHubertKeller/MandalayBay



Le FleurBurger 5000 WhenyouorderaFleurBurger5000,youhavehitthegastronomicjackpot,theultimateburger-and-winepairingexperience.TheburgerismadewithJapaneseKobeBeef,FoieGras,BlackPerigordTruffles,andarich,aromaticMadeirasauce.Itcomeswithabottleof1990Petrus,awinethatitselfisredolentoftruffles.Aftereating,thetwoexclusiveIchendorfBrunellostemmedglassesandanumberedcertificateissenttoyourhome.Thisextravaganceisactuallyabargain:thewinealone,whichgarneredaperfect100pointsfromcriticRobertParker,islistedonourwinelistforover$5,000.Soweareactuallythrowingintheburger,wineglasses,andcertificateforfree.Ifyouhaveaguest,we’llthrowinasecondburgeronthehouse.Whenyoumaketheburgerathome,youcanchoosewhateverwineyoulike.TheburgerisourinterpretationoftheEscoffierclassicdish-filetmignonservedonacroutonandtopedwithfoiegrasandtruffles-namedforthe19th–centuryItaliancomposerRossini,afamousgourmand.Itisimportanttomovethefoiegrasdirectlyfromtherefrigeratortoahotpanoritwillmelttoomuchduringcooking.Foiegrasistheparadigmaticfatexperience.Thefatthatdoesmeltawayshouldnotbetossedoutbutaddedtothesaucetogiveitevenmoreflavor.IfyoudosplurgeonKobebeef,togetallitsjuicysucculence,donotcookitpastmediumrare.Serves4Ingredients2poundscoarselyJapaneseKobeBeef1teaspooncornstarch1cupBrownVealDemi-Glace2tablespoonsoliveoilSeasaltFreshlygroundpepper2tablespoonsMadeiraorPort4Fleurbuns3tablespoonsunsaltedbutter,atroomtemperature1ounceblackPerigordTruffle,verythinlysliced(about5slicesperperson)8to10ouncesduckfoiegrasFleurdesel1bunchwatercress,washedandpickedover.Preparation:FortheBurgers,shapethemeatintofour8-ouncepattiesabout1inchthick.Handlelightlytokeepthetexturelightandjuicy.Theburgerscanbeshapedand

refrigerated,covered,forseveralhoursovernight.Returnthemtoroomtemperaturebeforecooking.Whenreadytocooktheburgers,inasmallbowlstirtogetherthecornstarchandabout2tablespoonsofthestockuntilwellblended.Setaside.Heat2tablespoonsoliveoilinalargecastironskilledovermedium-highheatuntilveryhot.Generouslyseasonthemeatonbothsideswithsaltandpepper.Cookthemeaton1sideuntilbrown,about1minute.Thenturnandbrownthesecondside,about3minutes.Withalargespoon,bastetheburgersseveraltimeswiththefatinthepan.Turnagainandcookanother3minutes,bastingoccasionally,formediumraremeat.(Youcanalsopreheattheovento450Fandstarttheburgersontopofthestoveasdescribeduntiltheyarebrownonbothsides,4minutes,andthenfinishthemintheovenforanother3minutes-atotalof7minutescookingtimeformedium-raremeat.Letrestabout5minutesbeforeserving.)Removeburgerstoawarmplatterandreservethecookingskillet.Keeptheburgerswarmandletrestseveralminutesbeforeserving.Workingquicklysotheburgerskilletisstillhot,pouroutanyremainingfat,andreturnthepantomedium-highheat.AddtheMadeiraandstirandscrapealloverthesidesandbottomofthepantodislodgeallthebrownedbites.Cookuntiltheliquidisreducedto1teaspoon.Addtheremainingstockandbringtoaboil.Cookuntilreducedbyaboutathird,about2minute.Addthecornstarchmixtureandcookandstiruntilthesaucehasthickened,about1minute.Spiltthebunandplacetheminatoasterovenorunderthebroiler,cutsideup,about5inchesfromtheheat,untillightlytoasted.Use2tablespoonsofthebuttertospreadonthecutsideofthebuns.Setaside.Whiletheburgersareresting,placeadryskilletovermediumheatuntilhot.Removethefoiegrasfromtherefrigeratorandputitdirectlyintothehotpan.Seasonwithsaltandpeppertotaste.Cookuntilbrowned,about30seconds,andturn.Brownthesecondside,another30seconds,andturnagain.Turnagainandcook30secondsandrepeat.Thefoiegrasshouldbebrownandcrustyonbothsides.Becarefulnottoburnthefoiegrasorthefatremaininginthepan.Whendone,removethefoiegrastopapertowelstodrain.Setasideandkeepwarm.PourthefatfromthepanintotheMadeirasauce(ifdesired).Heattheremaining1tablespoonbutterinaskilletovermediumheatuntilthebutterbeginstobubble.Addthetruffleslicesandcook,stirringandtossing,untilthetrufflesarewarmthrough,about30seconds.Setasideandkeepwarm.Toassembletheburgers,putthebottomhalfofthebunon4warmeddinnerplates.Arrangetheburgeronthebunanddrizzlethemwithalittleofthesauce.Alsodrizzlealittleofthesauceontheplatearoundthebun.Topeachwithasliceoffoiegras,andthenslicesoftruffle.Sprinklelightlywithfleurdesel.Balancesthetopofeachbunagainsttheburgersandtouchafewsprigsofwatercressbetweenthebunandtheburger.Serveimmediately.HubertKellerChef–OwnerFleurbyHubertKellerBurgerBar

PineappleCarpacciowithLemonSorbet,CilantroGranite,PineappleChipsandCrystallizedCilantro

Ingredients:PineappleChips,CarpaccioandCrystallizedCilantro1 freshpineapple,peeledbutnotcored½cup +½cupsugar1large eggwhite24-30 largecilantroleavesCilantroGraniteMakes2cups½cup sugar¼cup lemonjuice½cup orangejuice leavesfrom15cilantrosprigs3 freshbasilleaves3medium youngspinachleaves(about4incheslong0½cup icecubes(about4cubes0¾cup icewaterLemonSorbetMakesabout2cups1-cup sugar freshlygratedzestof½lemon1cup freshlysqueezedlemonjuiceIngredientsforAssemblyCrackedblackpepperSeedfrom½pomegranate(optional)Serves6ForthePineappleChipsandCarpaccio:Slicethepineappleintoverythinroundswithamandolinormeatslicer.Iftheslicestear,theywillstillbetastychips.Youcanalsosliceasthinlyaspossiblewithaknife,butthesewilltakelongertocrispup.Setasideafourthoftheslicesforthechipsandreservetheremainingslices,theCarpaccio,inacoveredcontainer,refrigerated,forassembly.Place½cupofthesugarand1cupwaterinamediumsaucepanandbringtoaboiloverhighheat,stirringuntilthesugarisdissolved.Removefromtheheatandimmediatelyimmersetheslicesinthesyrup.Cover,coolandrefrigeratetheslicesforatleast2hoursoraslongasovernight.PageOneofThree/HubertKeller

FleurByHubertKeller/MandalayBay



Drainthepineappleslicesonarackfor10minutes.Arrangethemonabakingsheetlinedwithanonstickbakingmatorparchmentpapersprayedlightlyandevenlywithoil.Especiallyifyouplantoshapethecompletedchipsdecoratively,perhapscurvingthemorrollingtheminto“Cigarettes”,arrangeonlyafewslicespersheet.Thenlateryouwillbeabletodealwiththemallbeforetheycooltoomuchtobeflexible.Coverwithasecondsheetofoiledparchmentpaperandsetasideatroomtemperaturefor24hours.Preheattheovento150°to200°F.Bakeuntilcrispandlightlycolored,about2hours.Increasethetemperatureto350°F.Bakethechipsfor1minute.Ifyouplantobendorshapethem,immediatelyremovethemfromtheparchmentpaperwhiletheyarestillwarmandflexible.Storethechipsinanairtightcontainertokeepdryforupto2days,orfreeze.ToCrystallizetheCilantro:Scattertheremaining½cupsugaronaplateorinapiepan.Whiptheeggwhiteinalargebowljustuntilitisbrokenupandalittlefrothy.Withasmallbrush,paintthecilantroleavesonbothsideswiththeeggwhiteandthendiptheminthesugar.Laythecoatedleavesonarackandletthemdryforatleast3hoursandaslongasovernight.ToMaketheGranite:Placethesugarandlemonjuiceinasmallsaucepan.Bringtoaboilovermedium-highheat,stirringuntilthesugarhasdissolved.Removethepanfromtheheatandletcool.Placetheorangejuice,cilantro,basilandspinachinablenderwiththeicecubesandblenduntilthemixtureissmoothandbrightgreen.Strainthroughafine-meshstrainerintoamediumbowl.Stirinthecooledlemonsyrupandtheicewater.Pourthemixtureintoalargeglassbakingdishsothemixtureisnodeeperthanabout1inchandplaceitinthefreezer,useaforktostirandscrapethemixtureaboutevery30minutes,untilfrozensolidsoitformsagranulatedtexture.ToMaketheSorbet:Place2cupswaterandthesugarinasmallsaucepanandbringtoaboil,stirringuntilthesugarhaddissolved.Removefromtheheatandstirinthelemonzest.Letthemixturecooltoroomtemperatureandstirinthelemonjuice.Chillituntilverycold.Freezethelemonsorbetmixtureinanice-creammakeraccordingtothemanufacturer’sinstructions.Transfertoacontainer,coverandstoreinthefreezer.PageTwoofThree/HubertKeller



ToAssemblytheDessert:Transferthesorbettotherefrigeratorforabout30minutestoallowittosoftenenoughtoscoopeasily.ArrangethereservedpineappleCarpaccioon6largeplates,curlingtheslicesandplacingthemontwosides,leavingthecenterempty.Placeagenerousspoonofthecilantrograniteinthecenteroftheplatesandtopwithanotherspoonfuloflemonsorbet.Gentlyanddecorativelyarrangethecrystallizecilantroandpineapplechipsonandaroundthedesserts.Sprinkletheplateswiththecrackedblackpepperandpomegranateseedsandserveimmediately.HubertKellerChef/OwnerFleurbyHK/BurgerBarsPageThreeofThree/HubertKeller



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White Gazpacho with Vanilla Oil - Kapalua Wine & Food Festival...White Gazpacho with Vanilla Oil Ingredients: Vanilla Oil ½ cup grape seed oil 3 Tahitian vanilla beans White Gazpacho: