Holiday Recipe Book

Featuring Executive Chefs from the Max Restaurant Group

Holiday Ravioli with Braised Veal and Spinach Filling

Pasta Dough1 pound all purpose flour (about 3 ½ c)5 whole eggs1 red beetPeel the beet and boil until tender. Mash the beet in a food processor and drain if watery. Place the flour in a large bowl and make a well in the center. Crack the eggs into a separate bowl and beat slightly with a fork. Add approximately 4 tablespoons of the beet mash to the eggs to reach the desired color and beat slightly. Pour the beet and egg mixture into the flour well. Using a fork, slowly mix the flour into the liquid breaking down the “walls” of the well as you stir. Once the dough has begun to come together use your hands to knead the dough into a firm, smooth mass. Wrap the dough in plastic and allow to rest one hour. While the dough rests, prepare the filling.

Egg Wash1 egg, slightly beaten with 1 tsp cold water

Veal Filling7 oz braised veal finely chopped, or ground veal11 oz spinach4 oz wild mushrooms, sliced2 oz chopped onion2 Tbsp grated parmesan cheese1 egg, lightly beaten salt, to taste

If using leftover braised veal, set aside in a me-dium bowl. For ground veal, brown until fully cooked in a sauté pan and remove from pan and place in a medium bowl. Add the onions to the pan and cook over medium heat until they soften and add the mushrooms. Cook until the onions are slightly caramelized and the mushrooms have released their liquid and cooked down. Remove these from the pan and combine with the veal. Add the spinach to the pan and cook in any remaining pan juices until the leaves just wilt and turn bright green. Combine these with the veal mixture and add the remaining egg, cheese and salt. Cool completely.

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Making the RavioliUsing a pasta machine, role two portions of the dough into two long sheets, graduating the thickness through the machine to a thin sheet (#6). If using a rolling pin roll a portion of the dough into a thin sheet approximately 1/16” thick. Then cut the dough into an even number of strips approximately 4” wide each.

Using a cookie cutter in the desired square or round size, gently mark one sheet of dough with the cutter to mark the shape of the ravioli. Spoon a small portion of the filling into each marked piece. Using a pastry brush, cover the exposed dough around the filling with the egg wash. Carefully place the second sheet over the first sheet and press gently around the filling to seal the edges and remove any extra air. Using the cookie cutter carefully cut out the desired shape, taking care to center the filling. Cut 6 pieces of ravioli per serving, 24 pieces total. Refrigerate or freeze.

To CookFill a large sauce pan with salted water and bring to a boil. Add the ravioli and cook approximately 2-3 minutes for fresh and 4-6 minutes for frozen. The ravioli are cooked when they float to the surface.

Gremolata Sauce and Service (per serving)For the Gremolata combine 1 bunch parsley, chopped, zest of 1 lemon, and 1 clove garlic, chopped.To serve melt 1 TBS butter in a small saucepan, add the gremolata and 2 oz. chicken stock and cook until heated, add a serving of the cooked ravioli, coat in the sauce, sea-son with salt, remove to a serving platter and finish with a sprinkle of freshly grated parmesan cheese.

Featuring ChefTed Burnett

With Meyer Lemon & Pomegranate Vinaigrette 1 ounce frisee lettuce1 ounce baby arugula½ head fennel, shaved thinly1 stalk celery, shaved thinly4 each 16-20 shrimp, poached, halved lengthwise1 tbsp meyer lemon/pomegranate vinaigrette1 tbsp pomegranate seedsSalt & Pepper to taste¼ ounce grated bottarga*, or substitute minced smoked salmon, or minced bacon as garnish

Add all ingredients except for the pomegranate seeds and bottarga in a mixing bowl and mix well. Sprinkle pomegranate seeds over and around the salad and grate bottarga over the top, or sprinkle with minced smoked salmon or bacon.

Meyer Lemon & Pomegranate VinaigretteJuice from 2 meyer lemons, or juice from 1 ½ regular lemons, and ½ orange1 tbsp pomegranate juice3 tbsp extra virgin olive oil½ tsp minced fresh tarragonSalt & pepper to tastePinch ground red pepper flakes, or to taste

Add all ingredients and mix well. *Bottarga is salt-cured and air-dried tuna or mullet roe. Traditional in Sardinian and Sicilian cuisine. It is available for purchase on the internet and in specialty stores.

Poached Shrimp & Frisee Salad

Shrimp Poaching Liquid1 quart purified water1 lemon, sliced2 tbsp sea salt1 tbsp Old Bay Seasoning1 tsp black peppercorns3 each bay leaves1 tsp yellow mustard seed5 sprigs parsley1 sprig rosemary3 sprigs tarragon¼ tsp ground cloves½ tsp minced ginger1 onion, sliced1 carrot, chopped½ tsp celery seed3 cloves garlic

To CookBring poaching liquid to a boil. Boil for 10 minutes. Turn off heat. Let stand 10 minutes. Add shrimp. Let stand until liquid reaches room temperature. Refrigerate shrimp in poaching liquid until well chilled. Remove shrimp and slice in half lengthwise. Discard poaching liquid or reserve for another use.

With Meyer Lemon & Pomegranate Vinaigrette Poached Shrimp & Frisee Salad

Featuring ChefMatthew Brodeur

Watercress, kumquats, dried cranberries, apple cider gastrique, duck cracklin

1 duck breast trimmed and patted dry 6 kumquats1 oz. dried cranberriesDuck skin from 1 breast julienned and fried1 oz. watercressDrizzle of olive oil 1/2 cup apple cider1/8 cup apple cider vinegar1 shallot quartered1/2 oz fresh ginger2 tbsp softened butter

To CookSeason duck breast with salt and pepper and sear over medium heat until fat is crispy and golden brown. Turn and cook an additional 3 minutes, drain fat from pan, let rest on cutting board. Combine cider, vinegar shallot and ginger in duck pan. Reduce until syrup consistency. Remove ginger and shallot and slowly whisk in butter. Mix remaining ingredients together. Slice duck and arrange on plate, arrange salad next to duck, drizzle with sauce.

Long Island Duck Breast

Featuring ChefPaul Roberge

Lobster Thermidor 4 1 ½ Lb. Maine Lobsters2 oz. Extra Virgin Olive Oil1 lb. Fresh Bay Scallops1 lb. Fresh Rock Shrimp1 cup Fennel, Diced1 cup Celery, Diced1 cup Onion, Diced2 Tbsp Tarragon, ChoppedSalt and Pepper, to taste4 cups Thermidor Sauce (recipe follows)2 cups Tarragon Crumbs (recipe follows)

For ThermidorSteam Lobsters by Placing about 2 inches of sea water or salted fresh water in the bottom of a large pot. Bring the water to a rolling boil. Grasp the lobsters just behind the claws, and put the live lobsters in the pot, one at a time.

Return the water to a boil. THEN start timing. Allow 18 minutes for a 1 ½ pound lobster .Once cooked and chilled, cut lobster down the center (lengthwise). Clean out the lobster and reserve the tail meat. In Large Sauté pan, place Oil, once hot, add fennel, celery, onion, scallops, rock shrimp and season with salt and pepper. Once cooked, add reserved lobster tail meat and tar-ragon, place in the cooler to chill. Once cool, mix with half of thermidor sauce and fill the interior of cleaned out lobsters with mixture. Top filled Lobsters with Tarragon bread crumbs and bake at 350 degrees for 20 minutes. Drizzle remaining Thermidor Sauce over top. Serve Baked Lobster Thermidor with Lemon and broccoli rabe

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with Thermidor Sauce

Thermidor Sauce3 lobster bodies, cleaned of gills 1 onion, cut into medium dice 1 carrot, cut into medium dice 1 celery stalk, cut into medium dice 1/2 cup medium-diced shallots 8 garlic cloves, lightly smashed 1/2 stick butter, plus 1 stick (cut into tablespoons for sauce) 2 cups brandy 6 cups white wine 2 sprigs fresh tarragon 2 bay leaves 1/4 bunch fresh parsley 2 sprigs fresh thyme 1/8 bunch fresh basil 4 cups lobster stock 1/2 cup tomato paste 1 cup heavy cream

Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.

Featuring ChefScott Miller

Crumb Topping4 Cup Panko Bread Crumbs½ lb. Unsalted Butter2 Tbsp Tarragon, Chopped2 Cup Parmesan Cheese, Grated2 Tbsp Dijon Mustard

For Crumb ToppingWarm butter in Saute pan, add tarragon, mus-tard, bread crumbs and cheese, mix well.

“Bomster Brothers” scallops with quinoa, orange, walnuts and dried cranberries

Ingredients16 U-10 diver scallops16 slices apple smoked bacon4 bamboo skewers2 cups quinoa1 yellow onion, diced1/2 cup olive oil2 oranges, peeled and segmented¼ cup walnuts¼ cup dried cranberries2 Tbsp Balsamic Vinegar1 Tbsp fresh thyme leaves1 Tbsp fresh sage leaves, julienned1 Tbsp chives, minced1 cup Arugula leaves

Yields Four Portions

MethodLay bacon pieces on a sheet pan and cook gently in a 325 degree oven for 7 minutes. Wrap one piece of bacon around each scallop snugly and then insert the skewer through the scallop to secure the bacon, continue this process putting 4 scallops on each skewer. Finely dice walnuts and cranberries and combine with balsamic vinegar, sage, thyme and chives. Reserve. Saute diced onion in ¼ cup olive oil until translucent. Add quinoa and stir over medium flame for 3 minutes.

Apple Smoked Bacon Wrapped Scallops

Add 3.5 Cups of water, season with salt and pepper, turn down heat and cover, simmering until the liquid has absorbed and quinoa is cooked through. Season the scallops with salt and pep-per and sear in a hot sauté pan with ¼ cup of olive oil until well browned on one side, flip and finish in a 350 degree oven for 5 minutes. Meanwhile mix the warm quinoa with orange seg-ments and arugula, check for seasoning. Divide the quinoa mixture among 4 plates equally and garnish with the cooked scallops. Spoon the walnut, cranberry vinaigrette over the scallops and enjoy.

“Bomster Brothers” scallops with quinoa, orange, walnuts and dried cranberries

Featuring ChefDavid Sellers

Roasted Butternut Squash and Quinoa Sliders

For the squash2 whole butternut squash peeled, seeded and diced1/4 pound butter 2 cups brown sugar 1/4 cup sage rough chopSalt and pepper to taste1 cup water Method Preheat oven to 400Place all ingredients in an oven proof dish, cover with tin foil and roast for 1 hour to an hour and a half( till squash is soft to the touch)set aside and coolQuinoa2 cups quinoa1 clove garlic mincedsalt and pepper4 cups water

MethodBring all ingredients to a boil, cover, and reduce heat to low. Cook for 20 minutes until water is evaporated. Take off heat and steam for 10 minutes. Sauteed red onions3 red onions sliced 1/4 inch thin4 tbs oilHeat saute pan to medium heat, add oil till hot than onions, after onions have browned a little(about 5 minutes turn heat down and cook till soft and sweet.

Brown butter mayonnaise2 cups mayonnaise one lemon1 tbs reserved cooked red onion1/4 pound of butter5 diced sage leaves

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MethodHeat butter in pan over moderate heat, add sage and onion. cook till butter and sage starts to brown, add lemon juice to pan. take off heat. when slightly cooled add butter to mayonnaise, check for seasoning.

Sliders4 cups matzo meal ( 2 reserved for breading)2 eggs1/4 cup sage dicedsalt and peppercooked quinoaroasted squashgoat cheese1 bag of arugulamartins potato rollsonions To FinishMix first 6 ingredients together in a bowl till thoroughly incorporated.If mix is too loose add more matzo meal to bind. Form 1 inch patties by hand and dredge in matzo meal to cover. Heat non stick pan to medium heat and brown them on both sides. Place on sheet tray with a dollop of goat cheese on each one and a little red onion.

Place in the 400 oven until goat cheese is soft, and slider is warmed through.

Place on a Martin’s Potato Roll with a teaspoon of mayo and a couple leaves of arugula.

Featuring ChefNeil Rogers

Sunfish with Ginger Basmati

8oz Sunfish filetFried leeks for garnish

For the ginger basmati1 cup basmati rice1/2 cup minced Vidalia onions - sautéed1 Tablespoon fresh ginger - minced1 cup cold water Place all ingredients in a rice cooker, stir well and steam until done.

For spicy cucumber red onion salad1/2 cup fresh lime juice2.5 Tbsp granulated sugar2 teaspoons salt1/2 Tbs sambal oleek1 Tbsp fish sauce1 red onion - julienned fine

MethodStir the dressing ingredients until the salt and sugar dissolve. Toss in the onions and press down so they are covered with the liquid and pickle for at least four hours. Strain the liquid

To finish the salad peel, split and seed the cucum-bers. Slice the cucumbers thinly on the bias. Toss equal parts of cucumber to pickled red onions.

To plate sauté the seasoned sunfish in olive oil and butter until golden and just cooked. Mound a cup of the cooked rice in the center of a plate, garnish the plate with three piles of the cucumber salad. Then top the fish with fried julienne leeks for some texture.

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with spicy cucumber red onion salad

Featuring ChefChris Torla

“Baked Potato” Agnolotti

Featuring ChefHunter Morton

Serves- 4½ pound unsalted butter1 russet potato peeled, diced and blanched2 shallots, minced2 Tbsp chives20 agnolotti1 Tbsp Truffle oilSalt and pepper

Brown butter in saute pan, add potatoes, shallot, and chives.Cook angolotti in boiling water drain add to pan, season with salt and pepper

Divide cooked potatoes, agnolotti, among four plates, drizzle with truffle oil and parmesan cheese.

Agnolotti-yeild 20Pasta dough2 cups flour2 eggs2 Tbsp water2 Tbsp evooPinch of salt

Combine flour, eggs, water, olive oil, in cuisinart. Combine to make stiff dough, let rest 20 min. Roll out on pasta roller to thinnest setting. Pipe filling into pasta and roll dough over filling. Press down to seal dough, cut with flutter pizza cutter.

Filling- 2 ½ c2 cups crème fraiche2 Tbsp chives, chopped1 Tbsp shallots chopped1 lemon zested1 Tbsp parmesan cheese grated¼ cup cooked bacon, choppedCombine all ingredients. Chill.

PHOTOS BY BRIAN AMBROSE