T H E O F F I C I A L P U B L I C A T I O N O F T H E M E T R O P O L I T A N G O L F A S S O C I A T I O N

P e r f e c t T a s t e !

S p e c i a l

T R A N S F O R M I N G T H E I R M E N U S F R O M T H E M U N D A N E T O T H E

M A G N I F I C E N T B Y R O B I N M C M I L L A N P H O T O G R A P H Y B Y E V A N S K L A R

N T H E P E C K I N G O R D E R O F T E M P L E S O F G A S T R O N O M Y , G O L F C L U B S T R A D I T I O N A L L Y H A V E N E V E R K E P T C O M P A N Y

^ w h s u c h g l i t t e r i n g p r i z e s as L u t e c e o r t h e F r e n c h L a u n d r y o r a n y o f t h o s e s h r i n e s i n P a r i s t h a t c o l l e c t M i c h e -

H n s t a r s t h e w a y s o m e g o l f e r s c o l l e c t s c o r e c a r d s . • A t l e a s t t h a t ' s t h e p e r c e p t i o n . C l u b s m a y b e p r o u d o f t h e i r

iood. a n d y o u j u s t h a v e t o e x p e r i e n c e t h e f e a s t s l a i d o u t f o r t h e m e m b e r - g u e s t s a t I n w o o d o n L o n g I s l a n d

wSm H o l l y w o o d i n N e w J e r s e y — t o c i t e t w o o f m a n y e x a m p l e s — t o u n d e r s t a n d w h y . • B u t t o t h e o u t s i d e

w o r l d , a g o l f c l u b i s t h e l a s t p l a c e y o u ' d e x p e c t t o f m d haute cuisine. I r e c e n t l y a p p r o a c h e d a f r i e n d w h o i s a

f o o d s t y l i s t — a n d w h o s e f a m i l y b e l o n g s t o a w e l l - r e g a r d e d M e t A r e a c o u n t r y c l u b — a n d a s k e d i f s h e w o u l d

b e i n t e r e s t e d i n c o n t r i b u t i n g t o t h e p h o t o g r a p h y f o r t h i s i s s u e . I t w a s a l l s h e c o u l d d o t o s t o p h e r s e l f f r o m

c o l l a p s i n g i n l a u g h t e r . A n d m y m o t h e r - i n - l a w c o u l d e a s i l y h a v e b e e n t a l k i n g a b o u t g o l f c l u b s w h e n s h e r e -

c e n d y p i p e d u p i n s o m e a w f i i l c a s u a l d i n i n g j o i n t i n s u b u r b i a : " T h i s i s eating, n o t d i n i n g . " • W e l l , c l u b k i t c h e n s

a r e c h a n g i n g a U o v e r t h e M e t A r e a . D i d y o u k n o w t h e c h e f a t S c a r s d a l e c a n w h i p u p a p a u p i e t t e o f y e U o w f m

t u n a s e r v e d o n a b e d o f C h i n e s e b l a c k r i c e w i t h l o t u s r o o t a n d b e e t s , a n d a l l s u r r o u n d e d w i t h a d r i z z l e o f

T H E M E T B O L F E R • A U G U S T / S E P T E M B E R 2 0 0 3 • 31

c a l o f m a n y c l u b s . T o d a y m e m b e r s a n d t h e i r f a m i l i e s c a n o r d e r f o o d p o o l s i d e o r g r a b a b u r g e r i n t h e g o l f c l u b h o u s e a f t e r a r o u n d , i n a d d i t i o n t o t h e m o r e f o r ­m a l d i n i n g o p t i o n s s t i l l a v a i l a b l e i n t h e m a i n c l u b ­h o u s e . N o t s u r p r i s i n g l y , t h o s e c l u b s t h a t o f f e r d i n ­i n g o p t i o n s h a v e s e e n d r a ­m a t i c i n c r e a s e s i n m e m b e r u t i l i z a t i o n .

U n d e r s t a n d t h a t t h i s i s n o t a r e v o l u t i o n , h o w e v e r . A t l e a s t n o t y e t . J u s t a s m e m b e r s a r e s e t i n t h e i r w a y s , s o a r e c l u b s t h e m ­s e l v e s . T h e r e a l w a y s w i l l b e c l u b s w h o w o u l d r a t h e r f o c u s o n , s a y , t e n n i s a n d s q u a s h c o u r t s t h a n f o o d . T h e r e a l w a y s w i l l b e c l u b s w h e r e c o m m i t t e e s a n d m a n a g e m e n t c l a s h o v e r w h a t c u i s i n e b e s t f i t s t h e m e m b e r s ' t a s t e s — a h e a t e d t o p i c n o w , a m a n a g e r o f a b i g M e t A r e a c l u b t o l d u s , b u t n o t a n i s s u e 1 5 o r 2 0 y e a r s a g o . O t h ­e r c l u b s , w h i c h h a v e t r i e d m a k e t h e i r f o o d a n d b e v e r a g e o p e r a t i o n s p r o f i t a b l e , h a v e f a i l e d . O n e b i g r e a s o n i s t h a t t a k ­i n g o n g o o d l o c a l r e s t a u r a n t s o n a S a t ­u r d a y n i g h t c a n b e l i k e t a k i n g o n T i g e r W o o d s o n a l o n g p a r f i v e .

B u t h e r e ' s a f u n n y t h i n g . S o m e r e a d ­e r s m a y k n o w o f t h e a f o r e m e n t i o n e d A l a i n D u c a s s e . I f h e ' s n o t f a m o u s f o r h i s c u h n a r y a w a r d s , h e ' s a t l e a s t n o t o r i o u s f o r h i s 1 2 8 0 p r i x f i x e a t h i s e p o n y m o u s r e s t a u r a n t i n N e w Y o r k . D u c a s s e r e c e n t l y p i c k e d u p a n a w a r d from C l a u d e L e b e y ' s " G u i d e L e b e y d e s R e s t a u r a n t s d e s P a r i s , " a h i g h - e n d P a r i s i a n v e r s i o n o f Z a g a t ' s . I t w a s f o r t h e C i t y o f L i g h t ' s " B e s t C l u b S a n d w i c h . "

B o n a p p e t i t !

What follows is a selection of recipes sub­mitted to T h e M e t G o l f e r by several local club chefs.

S H R E D D E D C O N F J T O F D U C K W I T H K I M C H E E A N D C L O V E R

H O N E Y M E L O N S A P P E T I Z E R

T h e p a u p i e t t e o f y e l l o w f i n t u n a s e r v e d b y J a c q u e s

L a r s o n o f S c a r s d a l e ( l e f t ) i s s e r v e d w i t h , a m o n g o t h e r

t h i n g s , b e e t s a n d t a r o r o o t .

S E R V E S 2

C h e f V i c t o r B o y d f r o m A n g l e b r o o k n o t e s t h a t

t h i s d i s h u s e s t w o m e t h o d s o f p r e s e r v a t i o n . C o n f i t i s a p r o c e s s o f p r e s e r v a t i o n i n w / h i c h c e r ­t a i n p a r t s o f t h e p o u l t r y w e r e s e a s o n e d , c u r e d , a n d s l o w l y c o o k e d i n f a t . T h e d u c k w a s s t o r e d i n t h e f a t , w h i c h p r o l o n g s i t s s h e l f l i f e . K i m c h e e i s a K o r e a n m e t h o d o f p i c k l i n g n a p a c a b b a g e -a s t a p l e i t e m o f t h e K o r e a n d i e t . B e c a u s e o f t h e s e v e r e w i n t e r s t h i s p i c k l i n g w a s d o n e i n c r o c k s a n d s o m e t i m e s b u r i e d . B o y d a l s o p o i n t s o u t t h a t t h e r e a r e d i f f e r e n t f l a v o r s e n s a t i o n s i n t h i s d i s h , s u c h a s s w e e t ( m e l o n ) , s p i c y ( k i m c h e e ) , a n d s a v o r y ( d u c k ) .

D u c k C o n f i t • M a k i n g c o n f i t i s s i m p l e , b u t t i m e - c o n ­s u m i n g . B e t t e r t o o r d e r from D ' A r t a g n a n , a t 1 - 8 0 0 - 3 2 7 - 8 2 4 6 ( o r g o t o w w w . d a r t a g n a n . c o m ) . T h i s r e c i p e c a l l s f o r t w o d u c k l e g s , r o a s t e d a t 350° u n t i l c r i s p , t h e n k e p t w a r m u n t i l a s s e m b l y .

K i m C h e e / napa cabbage 2 cups kosher salt, plus 'A cup

"regular" salt 8 cloves garlic, sliced 4 dried chili peppers, crumbled,

or Thai chiles, sliced 1 tbsp cayenne pepper

• C u t u p o n e h e a d o f n a p a c a b b a g e t o a p p r o x i m a t e l y o n e - t o t w o -s q u a r e s ( d i s c a r d t h e t h i c k w h i t e e B r i n g o n e q u a r t o f w a t e r t o a b o i l l e t i t s t a n d . T h o r o u g h l y c l e a n a l a r g e

j a r t h a t w o u l d h o l d t h e c a b b a g e . G o u s l y s a l t t h e c a b b a g e w i t h k o s h e r l e t s t a n d a n d w i l t . S q u e e z e o u t a l l l i q u i d f r o m t h e c a b b a g e ( w i t h h a n d s ) a n d p l a c e i t i n t h e g l a s s j t o p o f t h e c a b b a g e p l a c e g a r l i c ,

34 • T H E M E T B O I F E B • A u e y s T / S E P T E M B E R 2 0 0 3 w w w . M G A t

" r e g u l a r " s a l t a n d c a y e n n e . P o u r s l i g h t l y c o o l e d w a t e r till c o v e r e d . R e f r i g e r a t e i m ­m e d i a t e l y a n d s t o r e f o r a l e a s t t h r e e d a y s .

M e l o n S a l a d Vi honeydew melon

'A cantaloupe melon A seedless watermelon 1 tsp chopped fresh mint A cup natural clover honey

• U s i n g a m e l o n b a i l e r ; b a l l o u t t h e m e l o n s a n d r e s e r v e . J u i c e t h e l e f t o v e r p i e c e s a n d i n c o r p o r a t e w i t h t h e h o n e y ( t o l o o s e n t h e h o n e y ) ; a d d t h e m i n t a n d t o s s t h e m e l o n b a l l s . K e e p c h i l l e d .

A s s e m b l y • P u t t h e m e l o n b a l l s a n d a l i t t l e o f t h e h q u i d i n a m a r t i n i g l a s s . D r a i n a c u p o f k i m c h e e a n d s h c e l e n g t h w i s e ; p l a c e o n t o p o f m e l o n s . W h e n t h e c o n f i t i s w a r m , s h r e d i t a n d p l a c e o n t o p o f t h e k i m c h e e . G a r n i s h w i t h a b u n c h o f m i c r o g r e e n s a n d d r i z z l e w i t h s e s a m e v i n a i g r e t t e . (Boyd recommends "rolley-polley" martini glasses: two pieces and the glass on top of an­

other glass full of ice. He colors the water with shredded red cabbage and strains, making it blue. "It's very colorful." Boyd says.

P O A C H E D H A L I B U T F I L L E T W I T H O R A N G E A N D F E N N E L

S E R V E S 4

T h i s r e c i p e c o m e s f r o m A n t h o n y N u n e s , e x ­e c u t i v e c h e f a t W a c c a b u c C o u n t r y C l u b i n W e s t c h e s t e r C o u n t y .

H a l i b u t

A cup fresh orange juice A cup fresh carrot juice A cup dry white wine 3 tablespoon verjus (unfermented green

grape juice, available at most gourmet food stores)

2 shallots, chopped fine A teaspoon toasted fennel seeds i teaspoon of orange zest i cup fish stock 4 halibut fillets, 7 oz each A cup heavy cream A cup unsalted butter

• I n a p a n , b o i l t h e o r a n g e j u i c e , c a r ­r o t j u i c e , w i n e , v e r j u s , s h a l l o t s , f e n n e l s e e d s , a n d o r a n g e z e s t , u n t i l m o s t o f t h e l i q u i d h a s e v a p o r a t e d . Y o u s h o u l d b e l e f t w i t h j u s t a l i t t l e a t t h e b o t t o m o f t h e p a n . A d d t h e f i s h s t o c k , b r i n g t h e m i x ­t u r e t o a b o i l , a n d p o a c h t h e h a l i b u t , c o v e r e d w i t h b u t t e r e d b u t c h e r p a p e r , a t a b a r e s i m m e r f o r 5 - 1 0 m i n u t e s . T r a n s ­f e r t h e h a l i b u t w i t h a s l o t t e d s p a t u l a t o a p l a t e a n d k e e p i t w a r m , c o v e r e d . • R e d u c e t h e p o a c h i n g l i q u i d a n d h e a v y c r e a m u n t i l i t i s r e d u c e d t o a b o u t K c u p . R e m o v e t h e p a n f r o m t h e h e a t , a n d w h i s k i n t h e b u t t e r . S e a s o n t h e s a u c e w i t h s a l t a n d p e p p e r a n d p o u r i t t h r o u g h a f i n e s i e v e o v e r t h e h a l i b u t .

F e n n e l S a l a d 1 bulb fennel, thinly sliced 2 oranges, segmented 1 tablespoon olive oil i teaspoon lemon juice i tablespoon fennel fronds

salt and fresh cracked black pepper to taste

• T o s s a l l t h e i n g r e d i e n t s t o g e t h e r a n g a r n i s h h a l i b u t w i t h t h e f e n n e l s a l a d .

G R I L L E D C H I C K E N B R E A S T S A N D W I C H W I T H

P O R T O B E L L O M U S H R O O M A N D S M O K E D G O U D A

S E R V E S 6

S a n d w i c h 6 chicken breast halves, boneless

and skinless 2 tablespoons of basil pesto A cup mayonnaise 3 roasted garlic cloves, pureed 1 teaspoon Worcestershire sauce

12 slices of smoked gouda cheese 6 portobello mushrooms, stem remove

and outer skin peeled 3 red peppers 6 ciahatta rosemary rolls

M a r i n a d e 2 tablespoons lemon juice 2 tablespoons olive oil 1 clove garlic minced

(continued on page

36 • T H E M E T S O L F E R • A y G O S T / S E P T E M B E R 2 0 0 3 w w w . M G A e O

M A R K E L I O T D E S I G N L A N D S C A P E

& G O L F C O U R S E D E S I G N

R E S I D E N T I A L L A N D S C A P E

Design New Construction

Renovation

&

G O L F C O U R S E D E S I G N

Master Planning Renovation

Construction Management

M A R K E . S O S N O W I T Z , A S L A

M A R K E L I O T D E S I G N P O B O X 1 1 1 8 8

G R E E N W I C H , C T 0 6 8 3 1 2 0 3 - 9 7 2 - 9 1 3 1 F a x : 2 0 3 - 9 7 2 - 9 1 3 2

Requests lor Proposals !

R e n o v a t i o n , O p e r a t i o n a n d M a i n t e n a n c e o f G o l f C o u r s e s , V a r i o u s N Y C l o c a t i o n s The City of New York Depar tment of P a r k s S Recreation requests separate proposa ls for the renovat ion , o p e r a ­t ion and main tenance of one or more of the fol lowing golf courses: P e l h a m / S p l i t Rock Golf Courses in the Bronx, Dyker Beach Golf Course in Brook lyn , Clearview Golf Course in Queens, Douglaston Golf Course in Queens, LaTouret te Golf Course in S ia ten Is land , and South Shore Golf Course in Staten I s land . Proposa ls m u s t a lso include the insta l la t ion a n d operat ion of h i g h -qual i ty r e s t a u r a n t / c a t e r i n g facil i t ies a t P e l h a m / S p l i t Rock, Dyker Beach , and LaTourette Golf Courses a n d the renovat ion and operat ion of an ex is t ing h igh -qua l i t y r e s t a u r a n t / c a t e r i n g faci l i ty at Douglaston Golf Course.

All p roposa ls m u s t be s u b m i t t e d no later t h a n Fr iday, S e p t e m b e r 19,2003 a t 11:00 a . m . All in terested par t ies are u rged to a t tend a proposer i n f o r m a t i o n a l meet ing at the Arsena l on T u e s d a y , A u g u s t 12, 2003 a t 10:00 a . m . Tours of the c lubhouses will be held on-s i te f rom A u g u s t 13,2003 t h r o u g h A u g u s t 18,2003.

For more i n f o r m a t i o n , contact : Nicole Clare, Project Manager , P a r k s & Recreat ion, Division of Revenue and Concess ions , 830 Fifth Avenue, the Arsena l -Cent ra l P a r k , Room 407, New York , NY 10021 or call (212) 360-1397 or download the Request for P r o p o s a l s d o c u m e n t a t w w w . n y c . g o v / p a r k s .

TELECOMMUNICATION DEVICE FOR THE DEAF (TDD) 1-800-281-5722

olive oil, lemon juice, parsley, thyme

• S k e w e r s h r i m p , f i v e t o a s k e w e r , a n d m a r i n a t e f o r a t l e a s t 2 4 h o u r s . R e m o v e f r o m m a r i n a d e , l i g h t l y s e a s o n w i t h s a l t a n d p e p p e r , a n d g r i l l u n t i l d o n e . • S a u t e e s h a l l o t s i n b u t t e r u n t i l t r a n s l u ­c e n t . A d d s p i c e s a n d b a y l e a f a n d m i x f o r o n e m i n u t e . A d d c r e m e d e c a s s i s a n d v i n e g a r a n d r e d u c e u n t i l i t i s t h e c o n ­s i s t e n c y o f m a p l e s y r u p . A d d b v i t t e r s l o w l y w h i l e w h i s k i n g w i t h w i r e w h i s k . A d j u s t s e a s o n i n g t o t a s t e . P l a c e a l e m o n c r o w n ( h a l v e d a n d n o t c h e d ) o n a p l a t e . S p o o n cas s i s b u t t e r o n t o p o f l e m o n a n d s h r i m p o n t o p o f b u t t e r . G a r n i s h w i t h c u r l y p a r s l e y .

Chef's note: O c e a n G a r d e n s h r i m p c a n b e o r d e r e d f r o m w w w . o c e a n g a r d e n . c o m

P A U P I E T T E O F Y E L L O W F I N T U N A

S E R V E S 2 - 4

T h i s r e c i p e i s p r o v i d e d b y J a c q u e s L a r s o n , e x ­e c u t i v e c h e f a t S c a r s d a l e C o u n t r y C l u b i n W e s t c h e s t e r C o u n t y

1 Ooz yellowfin tuna trimmed & skinned (ask your fishmonger for one piece, at least 9" long)

3 oz spinach 'A cup Chinese black rice

2 sheets nori (dried seaweed) 2 large Spanish onions 2 tsp garlic 3 tsp ginger 4 tsp shallots 4 tbsp dark sesame oil 4 tbsp coconut milk 1 raw lobster (about 2 lb) 3 branches of celery 1 small carrot 3 tbsp brandy 2 tbsp Tliai red curry paste 3 cups of flavorful "fumet" (fish stock) A cup flour A cup panko (Japanese bread crumbs) 4 eggs, beaten

salt and pepper to taste 1 small beet

10 paper thin slices of lotus root 3 cups canola (or other vegetable) oil A lb sweet unsalted butter 1 branch thyme

1 bay leaf 1 kaffr lime leaf i cardamon berry

T h e S p i n a c h • D e - v e i n & w a s h t h e s p i n a c h u n t i l a l l s a n d i s r e m o v e d . H e a t s a u t e p a n , t h e n a d d 1 t b s p o f d a r k s e s a m e o i l . S a u t e t h e s p i n a c h u n t i l a l l l e a v e s a r e t e n d e r , t h e n s e a s o n w i t h s a l t a n d p e p p e r . S e t c o o k e d s p i n a c h a s i d e i n a c o l a n d e r o v e r a b o w l t o a l l o w e x c e s s m o i s t u r e t o b e r e l e a s e d .

T h e R i c e • F i n e l y d i c e h a l f a n o n i o n a n d s a u t e i n d a r k s e s a m e o i l u n t i l t r a n s l u c e n t . A d d 1 t s p f i n e l y c h o p p e d g a r l i c a n d 1 t s p o f f i n e l y c h o p p e d p e e l e d g i n g e r . A m i n u t e l a t e r , a d d t h e C h i n e s e b l a c k r i c e , a n d w i t h a w o o d e n s p o o n m i x t h e r i c e w i t h c o o k e d m i x t u r e f o r a b o u t VA m i n u t e s . A d d 2 c u p s o f f u m e t a n d s t i r o f t e n t o p r e v e n t f r o m b u r n i n g o v e r h i g h h e a t u n ­t i l i t b o i l s . T h e n c o o k s l o w l y o v e r l o w t o m e d i u m h e a t w h i l e c o n t i n u i n g t o s t i r f r o m t i m e t o t i m e . S e a s o n w i t h s a l t a n d p e p p e r t o t a s t e . T a s t e f o r d o n e n e s s a f t e r a b o u t 1 5 m i n u t e s ( i t m a y t a k e a l i t t l e l o n g e r ) .

T h e S a u c e • C r u s h t h e w h o l e l o b s t e r , i n i t s s h e l l , i n a m o r t a r , t h e n s a u t e w i t h X l b b u t t e r a n d 1 t b s p d a r k s e s a m e o i l i n a h e a v y s k i l l e t . A d d h a l f a n o n i o n , d i c e d , 3 c h o p p e d c e l e r y b r a n c h e s , a n d 1 s m a l l c a r r o t d i c e d . T h i s i s y o u r " m i r e p o i x . " W h e n i t s o f t e n s , a d d b a y l e a f , t h y m e , 2 t s p s h a l l o t s , 1 t s p g a r H c , 2 t s p g i n g e r , t h e k a f f i r h m e l e a f , t h e c a r d a m o n b e r r y , a n d 1 t b s p t h a i r e d c u r r y p a s t e . M i x t o g e t h ­e r , t h e n d e g l a z e a n d f l a m e w i t h 3 t b s p b r a n d y . A d d t h e r e m a i n i n g f u m e t (1 j c u p ) , c o o k a n d r e d u c e b y h a l f , t h e n a d d 4 t b s p c o c o n u t m i l k , a n d s e a s o n w i t h s a l t a n d p e p p e r . S t r a i n t o r e m o v e s o l i d s .

T h e G a r n i s h • S l i c e t h e r e m a i n i n g o n i o n p a p e r -t h i n . B l a n c h t h e o n i o n s h o e s i n b o i h n g w a t e r , t h e n d r a i n a n d s e t a s i d e . U s i n g i c l e a n t o w e l , s q u e e z e a l l e x c e s s w a : f r o m t h e o n i o n s , t h e n d e e p f r y i n r_ c a n o l a o i l u n t i l g o l d e n . S e t a s i d e t o j -o n p a p e r t o w e l s . J u l i e n n e e x t r e m e l y r ;

1 s m a l l b e e t s i n s t a r c h , c o o k e d , s o f r y th t e r t o s s i r o n t o w e

• C u t t , s e a s o n w b a m b o o i s a u t e e d s p t u n a i n t J

m a k i n g s u d r e d g e m f

m p a n k o . I s e r r a t e d k n flat. T h e n c from o n e e s i d e o f t h e ( s e e p h o t o , f

o n a b i a s , o r o f c o l o r s a n (

• P l a c e t h , w a r m p l a t e . S t a n d t h e a n n e e , e x p o s e d i W e t h e l o b s t e P l a c e five p i e c r i c e , a n d a r r a i b e e t s a t t h e t i j

T E A S M O P A R S N I P I

P R E S E A N D P I N

T h i s r e c i p e i s p r o v i ,

e c u t i v e c h e f a t H u (

C r o t o n - o n - H u d s o n

T e a S m o k e d S q u

4 semi boned-ou butcher to c retain the b

2 4" aluminum , 2 tsp black tea /e<

^ cup canola oil 2 tbs butter

sahand black p.

w w w , M G S E [ . = -• m.unm. on

F R E D E R I C K C O U N T Y j

1 s m a l l p e e l e d b e e t . T o s s t h e j u l i e n n e o f b e e t s i n c o r n s t a r c h , s i f t t o r e l e a s e e x c e s s s t a r c h , t h e n d e e p f r y a t 3 5 0 ° F . W h e n c o o k e d , p l a c e o n a d r y c l e a n t o w e l . A l ­s o f r y t h e 1 0 t h i n s l i c e s o f l o t u s r o o t a f ­t e r t o s s i n g t h e m i n c o r n s t a r c h , a n d d r a i n o n t o w e l .

T h e T u n a • C u t t h e t u n a i n s t r i p s , 9 " b y 1 " a n d s e a s o n w i t h s a l t a n d & p e p p e r . O n a b a m b o o r o l l e r , p l a c e t h e n o r i , t h e n t h e s a u t e e d s p i n a c h o n t o p , a n d t h e s e a s o n e d t u n a i n t h e c e n t e r . R o l l l i k e y o u a r e m a k i n g s u s h i . R e m o v e f r o m r o l l e r , t h e n d r e d g e i n flour, t h e n i n b e a t e n e g g s , t h e n i n p a n k o . D e e p f r y u n t i l g o l d e n . W i t h a s e r r a t e d k n i f e t r i m t h e e n d s o f e a c h r o U flat. T h e n c u t d i a g o n a l l y f r o m a p o i n t 1 " f r o m o n e e n d t o a p o i n t o n t h e o t h e r s i d e o f t h e r o l l , 1 " f r o m t h e o t h e r e n d ( s e e p h o t o , p a g e 3 4 ) . W h e n t h e r o l l i s c u t o n a b i a s , o n e c a n e a s i l y s e e t h e c o n t r a s t o f c o l o r s a n d t e x t u r e .

A s s e m b l y • P l a c e t h e r i c e i n t h e c e n t e r o f a w a r m p l a t e , t o a d e p t h o f a b o u t I X " . S t a n d t h e a n g u l a r - c u t t u n a r o l l i n t h e r i c e , e x p o s e d i n t e r i o r s h o w i n g , a n d d r i b ­b l e t h e l o b s t e r s a u c e a r o u n d t h e p l a t e . P l a c e f i v e p i e c e s o f l o t u s r o o t a r o u n d t h e r i c e , a n d a r r a n g e t h e f r i e d o n i o n s a n d b e e t s a t t h e t i p o f t h e t u n a t o w e r s .

T E A S M O K E D S Q U A B W I T H P A R S N I P P U R E E , S A F F R O N ,

P R E S E R V E D L E M O N A N D P I N E N U T S S A U C E

S E R V E S 6

T h i s r e c i p e i s p r o v i d e d b y J e r r y B o u r l < n e y e x ­e c u t i v e c h e f a t H u d s o n N a t i o n a l G o l f C l u b i n C r o t o n - o n - H u d s o n , N Y .

T e a S m o k e d S q u a b w i t h P a r s n i p P u r e e 4 semi boned-out squab (ask your

butcher to debone the squabs, and retain the bones.

2 4" aluminum disposable roasting pans 2 tsp black tea leaves VA cup canola oil 2 tbs butter

salt and black pepper to taste

w w w . M G A E O L F . O H C