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David LeFevre Recipes

Posted on Mar 19, 2014 10:45am

Chef David LeFevre, chef and owner of Manhattan Beach Post  and Fishing with Dynamite, served up a delicious meal using the best ingredients of the season! Also, David  is participating in the inaugural All-Star Chef Classic, a three day food event bringing together over 25 highly acclaimed chefs from around the world for unique and interactive dining experiences. 


Pomegranate Couscous with Marcona Almonds, Cured Feta, Lavender and Ruby Grapefruit

Serves 6


Pomegranate Couscous

Serves 6


Ingredients

1½ cup Toasted Couscous

1 tablespoon Olive oil

2 tablespoons Onion, minced

1 clove Garlic, minced

2¼ cups Vegetable Stock

¼ teaspoon Turmeric

2 Lime Leaves

Salt, to taste

Pepper, to taste

4 tablespoons Mint, chopped

4 tablespoons Cilantro, chopped

½ cup Pomegranate Seeds

½ cup Cucumber, small dice


Method

1. Combine toasted couscous and olive oil in a mixing bowl. Stir until couscous is completely coated with olive oil.

2. In a small sauce pot, combine onion, garlic, vegetable stock, turmeric, and lime leaves. Bring to a boil. Season with salt and pepper.

3. Pour the hot liquid mixture into the mixing bowl over the couscous and cover tightly with plastic wrap. Let stand to steam for 20-30 minutes in a warm place. Remove the plastic wrap and fluff with a fork.

4. Add the chopped mint, cilantro, pomegranate seeds, and cucumber.



Red Wine Vinaigrette

Serves 6


Ingredients

2 tablespoons Red Wine Vinegar

6 tablespoons Olive Oil

1 tablespoon Dijon Mustard

Salt, to taste

Pepper, to taste

1 tablespoon Honey

                             

Method

1. Combine red wine vinegar, honey and mustard into a mixing bowl, whisk vigorously.

2. While whisking continually add the olive oil and salt and pepper to taste. Reserve until ready to serve



Cilantro-Mint Greek Yogurt

Serves 6


Ingredients

½ cup Greek Yogurt

1 tablespoon Mint

1 tablespoon Cilantro

Zest of 1 Lime

1 teaspoon Honey

Salt, to taste

Pepper, to taste


Method

1. Combine yogurt, mint, cilantro, lime zest and honey. Season with salt and pepper



For Each Serving:


Ingredients

2 tablespoons Pomegranate Seeds

1 tablespoon Marcona Almonds

6 Cilantro sprouts

4 Ruby Grapefruit segments, cut into thirds

3 oz. Feta cheese

¼ teaspoon Lavender

6 Grilled Shrimp

½ Lemon


Method

1. Place a mound of the couscous in the middle of a 6-8 inch bowl.

2. Pour approximately 2 tablespoons of red wine vinaigrette over the couscous.

3. Place three to four dollops of Greek yogurt onto the couscous.

4. Sprinkle the pomegranate seeds and almonds over the couscous.

4. Place the feta and grapefruit around the couscous.

5. Arrange the grilled shrimp on top of the couscous.

5. Place the lavender and cilantro sprouts into the yogurt.

6. Squeeze lemon on top and serve.

7. Repeat with each serving.

 

Brown Butter Brussels Sprouts with Hazelnuts, Saba and Emmenthal Cheese

Serves 6

Ingredients

3 pounds Brussels Sprouts, trimmed, scored on the base, and halved

6 tablespoons Clarified Butter

Fleur De Sel

White Pepper

6 tablespoons Hazelnuts, toasted and halved

48 Sage Leaves, chopped

2 cups Emmenthal Cheese, grated

¼ cup Saba, (or aged balsamic vinegar)


Method

1. Preheat Oven to 300ºF and place a baking dish or casserole dish in the oven.

2. Using a large sauté pan over medium heat, cook 1/3 of the clarified butter until it starts to smell nutty.  Add 1 pound of the Brussels sprouts, making sure to have the cut side down touching the surface of the sauté pan. Cook the Brussels sprouts until they are dark brown and well caramelized on the cut surface.

3. Season them with fleur de sel and white pepper and then transfer to the baking dish in the preheated oven. These Brussels sprouts will continue to cook while the others are being caramelized.

4. Repeat this process two more times until all Brussels sprouts are caramelized and in the oven roasting.

5. Once the Brussels sprouts are just cooked through, remove them from the oven. Sprinkle the hazelnuts, chopped sage, and emmenthal cheese over the Brussels sprouts and drizzle the saba on just before serving.



Key Lime Pie with Graham Cracker Crust and Burnt Lime Meringue

Serves 6


Graham Cracker Crust

Makes 1 pie crust


Ingredients

¼ pound Butter

1/3 cup plus 1 tablespoon Sugar

3 cups Graham Crumbs


Method

1. Preheat oven to 350ºF.

2. In a small saucepot, melt the butter and allow it to cool slightly until warm to the touch.         

3. Combine all ingredients in a medium mixing bowl and mix together.

4. Press down the wet graham mixture in your desired pie tin and bake at 350 degrees for approximately 6 minutes.

5. Set aside and allow the baked piecrust to cool.



Key Lime Filling

Makes 1 pie


Ingredients

¾ cup Key Lime Juice    

1 cup Sugar

5 Eggs, whole

1½ cup Butter


Method

1. Cut the butter into small cubes and set aside.

2. Combine remaining ingredients and in a medium saucepot, whisking together to break down the eggs. Cook on medium heat until mixture becomes thick.

3. Remove from heat and transfer into another container to cool, lining the top of the curd with plastic so that a skin doesn’t form.

4. Once the curd has cooled to room temperature, mix in the butter using a hand blender until no pieces of butter remain and the mixture is silky smooth.

5. Fill your pre-baked graham shells, and allow them to set in the refrigerator for 4-6 hours.



Meringue

Makes 1 pie


Ingredients

4 Egg Whites

¾ cup Sugar

¼ cup Water


Method

1. Combine water and sugar into a small saucepot until it resembles wet sand. Cook over a medium heat until a thermometer reads 240ºF.

2. Meanwhile, begin to whip egg whites while sugar is cooking.

3. Add cooked sugar very carefully to the whipping egg whites and continue to whip until meringue becomes cool and holds a stiff peak.

4. Fill a piping bag with the desired tip and pipe the meringue onto the top of the pie into small peaks.

5. Using a handheld blowtorch, caramelize the top of the meringue.

6. Zest the top of the pie with lime. Serve and enjoy.




Recipes courtesy Chef David LeFevre.



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