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Appetizer
Pan-Roasted Ostrich with Green Curry Sauce

Ostrich Tenderloin
4 (2 ounce pieces) Ostrich Tenderloin
2 Portabella Mushrooms (sliced)
2 Tablespoons Rendered Duck Fat
Salt and Pepper (to taste)

• Season ostrich with salt and pepper.
• Add duck fat; sear ostrich in a hot pan on both sides.
• Add portabella mushrooms and roast until medium rare.
• Slice and arrange on a plate with sauce and mushrooms.

Green Curry Sauce
2 cups Cilantro (blanched)
2 cups Mint (blanched)
2 cups Spinach (blanched)
1 Small Onion (chopped)
1/2 oz. Ginger (chopped)
2 tablespoons Garlic (chopped)
4 ea. Dried Red Chilis (chopped)
3 ea. Roma Tomatoes (chopped)
2 tablespoons Cardamom
1 ea. Cinnamon Stick
1 cup Vegetable Stock

• In a spice grinder grind cardamom and cinnamon; then toast in a dry sauté pan; toast for one minute.
• Add 1 tablespoon oil, garlic, ginger, chilis and tomatoes until cooked.
• Add vegetable stock; bring to a simmer.
• In a blender combine cilantro, mint, spinach and vegetable stock mixture.
• Puree, strain through a fine mesh sieve.
• Return to a pan and reduce to a sauce consistency if necessary.

Soup
Duo of Bell Pepper Soup with Serrano Chili Crème Fraiche

Bell Pepper Soup
12 Red Bell Peppers (roasted with seeds and skins removed)
1 Onion (finely chopped)
2 cloves Garlic (crushed)
1 cup Vegetable Stock
4 oz. Unsalted Butter
Salt and White Pepper (to taste)

Directions:

• Sauté onions and garlic in pot until caramelized; add peppers and sauté until mixed together.
• Add vegetable stock; bring to a simmer.
• Puree and strain.
• Whisk in butter.
• Duplicate above recipe but substitute the roasted red pepper with un-roasted yellow peppers. Follow same procedure.

Chili Creme Fraiche 3 Serrano Chilis
2 oz Crème Fraiche

Directions:

• Roast peppers and puree.
• Add to crème fraiche.

Salad
Mixed Greens with Sherry Vinaigrette

Salad Spring Mix
2 tablespoons Brown Sugar
1 Mango (diced)
2 tablespoons Butter
2 Tomatoes (diced)
1 tablespoon Chili Powder
1/2 cup Cashews

• In a pan combine butter, sugar and chili powder.
• Cook on low heat for 2 minutes; then add cashews.
• Let cool for service.

Dressing 4 Garlic Cloves (smashed and minced)
2 Shallots (minced) 1/2 cup Sherry Vinegar
1 tablespoon Dijon Mustard 2 cups Olive Oil
Salt and Pepper (to taste)

• In a blender combine garlic, shallots, sherry and Dijon mustard; Blend.
• While blending slowly drizzle in the oil.
• Season with salt and pepper to taste.

Entrée
Filet Mignon with Tamarind BBQ Sauce

Sauce 1 cup Tamarind
1/2 cup Honey
1 cup Tomato Puree
1/4 cup Tabarcu

• Combine ingredients in a heavy bottom sauce pot.
• Reduce on low heat for 1 hour.

Filet Mignon
4 ea. 8 oz. Filets
Salt & Pepper

• Season filets.
• Sear in hot pan with oil.
• Cook to desired temperature.

Swiss Chard
1 lb. Swiss Chard
1 tablespoon Butter
Salt and Pepper (to taste)

• Saute swiss chard in butter and season to taste.

Sweet Potato Puree
1 lb. Sweet Potatoes
4 oz. Butter
1 teaspoon Vanilla Extract
2 tablespoons Brown Sugar
Salt and Pepper (to taste)

• Cool sweet potatoes; then puree with vanilla and brown sugar.
• Add butter and season to taste.

Dessert
Fruit Tarts with Blueberry Emulsion

7 Apples (Granny Smith)
1/4 lb. Butter (unsweetened)
1 cup Cranberries (dried)
1 cup Strawberries (dried)
1 cup Red Currents (dried)
2 Limes (zest from)
3 Lemons (zest from)
1 Sheet Pastry Dough
3/4 cup Sugar

• Sauté apples, dried fruits, sugar, butter and the zest until soft.
• Set aside and allow to cool.

Blueberry Emulsion
3 cups Fresh Blueberries
1 cup Sugar
2 cups Heavy Cream

• Combine all in a heavy sauce pot bring to a boil and reduce to a simmer.
• Let the ingredients come together and reduce by 1/3.
• Puree in a food processor
• Strain liquid through a fine chinois.
• Cover, refrigerate and hold for service.
• Optional; can us a steam wade to make liquid frothy before placing on dessert plate.

Caramel
2 cup Sugar
1 cup Water
3/4 lb. Butter (cubed)

• Combine sugar and water in heavy pot.
• Boil mixture on high heat until it turnsbrown.
• Once dark; whisk in the butter. (Be careful; the mixture is very hot).
• Whisk in butter until the proper consistency is achieved. The mixture may not take all of the 3/4 lb. of butter.

Preparing for Baking

• Immediately place a layer of caramel into a souffle or baking cups.
• Once the caramel is in, add the cooled fruit mixture.
• Fill almost to the top; leave enough room to place a layer of pastry dough.
• Allow to cool.
• Once cooled, cut a circular piece of pastry dough big enough to cover the fruit mixture in the soufflé or baking cups.
• Bake in a 350° oven until pastry dough lightly browns and the juices are hot.
• Flip over and tap onto a plate.
• Garnish with blueberry emulsion.