Three Chefs Thanksgiving

Guests

Paul Minnillo, Flour

Ruth Levine, Bistro 185

Jonathan Bennett, Moxie & Red

Paul Minnillo is chef/owner at Flour in Moreland Hills

Ruth Levine chef/owner Bistro 185 in Cleveland

Jonathan Bennett is chef at Moxie in Beachwood and Red the Steakhouse in Cleveland

Three Chefs’ Recipes:

Paul Minnillo’s Roasted Capon with Sausage, Walnut, Chestnut Stuffing

Chesnuts roasted/chopped 1 lb
Walnuts` roasted/chopped 1 Cup
Extra Virgin Olive Oil 4 TBS
Carrots medium diced 2 each
Onions medium diced 2 each
Celery medium diced 2 each
Garlic minced 6 cloves
Italian Spicy Sausage ground 3 lb
Brioche Bread cubed 1/2 loaf
White Wine 1/4 cup
corn oil 1/4 cup
Eggs 3 each
Parsley - Italian chopped 2 bunches
Butter - Unsalted 1/4 lb

PROCEDURE
1. Saute onions, celery, carrots, and garlic till soft in Extra virgin olive oil.
2. Add sausage to vegetables, and cook until meat is cooked.
3. Add chestnuts & walnuts, and cook for 3-5 minutes.
Allow mixture to cool.
4. Whisk eggs together and coat brioche with eggs mix, & saute
till golden brown with corn coil. Let cool.
5. Mix brioche & sausage stuffing mix togheter. Season mixture
to taste with salt and pepper.
6. Stuff the cavity of Capon with stuffing mix.

Capon - 8-10 lb each whole 2 each
Herb Mix - Thyme/Tarragon whole 2 bunches each
Butter - Unsalted diced 1 lb
Garlic Cloves 12 clove
Onions quatered 2 each
Oranges quartered 2 each


PROCEDURE
1. Mix all ingredients together except for the capon.
2. Spread mixture evenly on top of both Capon’s.
3. Roast Capon’s at 475 degrees for 20 minutes.
4. Next lower temp of oven to 300 degrees, and roast for
two hours.
5. Temp capon to 155 degrees and let rest at room temp
for 30 minutes before serving.

Ruth Levine’s “Pumpkin-Carrot-Pecan Whoopi Pies with Orange Scented Cream Cheese Filling”
Cakes -
1 1/2 Cups All Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Tablespoon Pumpkin Pie Spice
1 Cup Packed Light Brown Sugar
1/2 Cup Vegetable Oil
1 15 oz. Can Pure Pumpkin
1/2 cup grated carrot
1/2 cup toasted and chopped pecans
1 large egg

For cookie-cakes:

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with
parchment paper.

Whisk together flour, baking powder, soda, salt, and spices in a bowl.

Whisk together sugar, oil, pumpkin,grated carrot, pecans ,egg, and vanilla in a separate large
bowl until well combined, then stir in flour mixture.

Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant
scoop’s worth of batter or 2 scant tablespoons of batter onto a lined
baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches
apart until baking sheet is full (you will have batter left over).

Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes
to rack to cool.

Form and bake remaining batter on the other parchment-lined sheet. You
should have a total of 32 cookie-cakes.

Filling:
8- oz. cream cheese softened
1/2 stick butter softened
2 cups confectioners sugar
1 tsp vanilla extract
1/2 tsp orange extract
zest and juice of 1 orange
1 tsp pure vanilla
pinch of salt

Beat Cream Cheese, Butter and salt until smooth add confectioners sugar, vanilla extract, orange extract, zest and juice and beat until smooth.
Chill filling .

Assembly-
Spread a heaping tablespoon of filling on the flat side of a cake and top
with another cake.

Roll sides in chopped pecans .

Jonathan Bennett’s Applewood Bacon, Double Roasted Fingerling Potato & Arugula Salad

Serves 4 to 6 ppl

1 # Fingerling Potatoes or Other Small Potato
2 T Olive Oil
2 t Kosher Salt
¼ t Fresh Ground Black Pepper
2 T Olive Oil
1 t Kosher Salt
½ # Arugula, cleaned
1 T Sherry Vinegar
2 T Extra Virgin Olive Oil
½ t Kosher Salt
¼ t Fresh Ground Black pepper
1 T Honey
2 t Stone Ground Mustard
1 C Applewood Bacon Lardons, (3/8” x 3/8”x how ever thick the slab of bacon is)

In a sauté pan over medium heat, render the lardons till crisp on the outside and chewy in the middle. Drain off all but about 2 T of the fat; keep the remaining fat and lardons in the pan.

In a mixing bowl, toss the potatoes, 2T olive oil, 2T salt & ¼ t black pepper.  Transfer to a baking pan and place into a pre heated 325F oven and roast for 20 to 25 minutes or until tender.  Let the potatoes cool, then smash them with the back of a pan.  Toss them again with 2 T olive oil, 1 t salt and put back into the oven on a baking sheet.  Increase the temp of the oven to 450F and roast again until crispy.

In a mixing bowl, whisk together all the remaining ingredients except the lardons and arugula.  Add in the arugula, potatoes and lardons, toss, season, taste and serve immediately.