He came. He saw. He conquered.
Chef Jesse Schenker is one of the few challengers on Iron Chef to leave with a victory. As owner and chef of Recette, a modern American restaurant in New York City’s Greenwich Village, Schenker bested Iron Chef Geoffrey Zakarian in a Food Network battle that first aired on August 12, 2012. The secret ingredient that episode? Plantains.
Initially taken aback—“Wow! What am I going to do with that? I don’t eat them. I never cook them. I would never put them on a menu. This is going to be tough.”—Schenker quickly developed a creative, well-balanced menu centered on plantains. His dishes included plantain cannelloni, sweet plantain terrine, green plantain–wrapped grouper, Peking duck with plantain brûlée and a trio of plantain desserts. Schenker’s imagination, technique and experience have helped Recette earn strong reviews since it opened in January 2010.
Beef carpaccio canapé
Serves 6–8
For the beef:
8 ounces beef tenderloin
Roll the beef tightly in plastic wrap to form a compact log, twisting and securing the ends. Refrigerate until firm.
For the cheese:
1 ball fresh burrata cheese
2 tablespoons extra virgin olive oil
1 teaspoon chopped basil
1 teaspoon chopped parsley
Salt and pepper, to taste
Drain the burrata in a colander to remove excess liquid. Transfer it to a bowl and gently combine with the olive oil, basil, parsley and seasoning. Adjust salt and pepper to taste and set aside.
For the tomato jam:
4 large vine‑ripe tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon granulated sugar
Salt, to taste
¼ cup sherry vinegar
Coarsely chop the tomatoes, discarding stems. Heat the olive oil in a medium saucepan over medium heat, add the tomatoes and cook for 4–5 minutes, stirring until they begin to break down. Add the sugar and a pinch of salt, then reduce to low and simmer for about 1 hour, stirring occasionally, until most liquid has evaporated. Stir in the sherry vinegar, remove from heat and allow to cool.
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar (or beer vinegar)
Salt, to taste
Whisk together the olive oil, red wine vinegar and a pinch of salt. Set aside.
For presentation:
¼ pound micro watercress
1 pinch red chili flakes
Salt, to taste
Pepper, to taste
PRESENTATION: Remove the beef from the refrigerator and unwrap. Using a very sharp knife, slice paper‑thin rounds of tenderloin. Lay 6‑inch squares of plastic wrap on the counter and place beef rounds in the center of each. Add a small dollop of the burrata mixture onto the beef. For a small canapé use a single slice; for a larger portion layer three or four slices in a slight fan. Gather the corners of the plastic, pull up and twist to compress the beef and cheese into a tight ball, expelling air. Tie a knot in the plastic and chill the balls for 1 hour before serving.
When ready, unwrap each beef ball and place on a serving plate. Drizzle with a little vinaigrette, season to taste, and top with a small spoonful of tomato jam. Finish with a few micro watercress leaves and a pinch of red chili flakes.
© Recette
Fresh-cut spaghetti, sweet shrimp, stewed tomato, chili, sea urchin
1 8-ounce can peeled tomatoes
2 cloves fresh garlic
2 tablespoons extra virgin olive oil
Pinch of crushed red chili flakes
¼ cup grated Parmesan cheese
Juice of 1 lemon
1 bunch fresh basil
1 pound fresh-cut spaghetti
1 pound fresh Florida rock shrimp
1 tray fresh sea urchin
Heat the olive oil in a saucepan over medium heat until shimmering. Add minced garlic and the chili flakes and toast briefly, then add the shrimp and cook for 1–2 minutes until just opaque. Crush the canned tomatoes by hand in a bowl until mostly smooth, then add them to the pan and simmer 2–3 minutes to meld flavors. Stir in Parmesan, lemon juice and torn basil leaves. Add the fresh pasta and toss thoroughly with the sauce; season with salt to taste. Gently fold in the sea urchin so it’s incorporated without being overworked, then serve immediately.
© Recette
Salt cod fritters
Serves 3–4
1 pound bacalao (salted cod)
1 cup milk
1 sprig thyme
1 clove garlic
2 medium russet potatoes
3 sprigs fresh parsley, chopped
Zest and juice of 1 lemon
2 tablespoons olive oil
Salt, to taste
5 eggs, whisked
4 cups panko bread crumbs
3 cups flour
Soak the bacalao overnight in a mixture of half water and half milk to reduce the saltiness. Rinse the cod under running water for several minutes before cooking.
Place the soaked cod in a saucepan with fresh milk, thyme and garlic, cover with water and simmer for about 30 minutes, until the fish is tender. Drain and rinse in cold water to cool. Pat the fish completely dry—this step is crucial before combining with the potatoes.
Rice or mash the potatoes and transfer to a bowl. Flake the cod into the potatoes, then add chopped parsley, lemon zest, lemon juice and olive oil. Mix well and adjust seasoning. Shape the mixture into balls of the desired size. Dredge each ball in flour, dip in the whisked eggs, then coat with panko breadcrumbs. Fry in hot oil until golden brown and heated through. Drain and serve warm.
Recette
328 W. 12th St.
New York, NY 10014
tel 212 414 3000
recettenyc.com