Chef Michael Batt's Recipes:
Mini Potato Pancakes with Smoked Salmon, Sour Cream and Caviar
(Makes approximately 50)
• 4 medium Yukon Gold Potatoes (Peeled)
• 2 Spanish Onions
• 4 large eggs
• 1 cup AP Flour
• Salt and Pepper to taste
• ½ pound thinly sliced smoked salmon
• 1 cup Sour Cream
• 3 oz. Caviar
Using a box grater, grate the potatoes and onions into a medium sized steel bowl. Add the eggs and using a wooden spoon stir the mixture until the eggs are completely incorporated. Add the flour and stir again until it is completely incorporated. Add the salt and pepper.
Heat about 1 cup of vegetable oil into a nonstick sauté pan over medium heat. When the oil is hot (but not smoking) carefully spoon 1 tablespoon worth of the potato mixture into the oil. Do this until the pan is full of potato pancakes. Using the spoon press down on the pancakes until they are round and slightly flattened. Cook the pancakes until golden brown on both sides and transfer them to a sheet tray lined with paper towels.
Cut the salmon slices into 1 x 1 inch squares and reserve. Transfer the sour cream to a squeeze bottle.
To finish ~ place the potato pancakes into a 350 degree oven for 3 to 5 minutes until very hot. Place on slice of smoked salmon on top and finish with a dollop of sour cream and a small spoon of caviar.
Spicy Tuna on Warm Sushi Rice with Ginger Aioli
(Makes approximately 40)
For the spicy tuna
• 6 ounces minced sushi-grade tuna
• dash of sesame oil
• 1 teaspoon Sriracha (more or less depending on how spicy you like it. If you can’t handle a lot of heat, try adding 1/4 teaspoon at a time)
• 1 Tbsp Chopped Cilantro
• 1 tablespoon Thai Chili mayonnaise
For the crispy rice
• 4 tablespoons unsalted butter
• A dash of soy sauce
• 2 1/2 cups cooked sushi rice
• Small dollop of Ginger Aioli
Mix together all of the ingredients for the spicy tuna and reserve on the side.
Take the rice and spread it out on a large piece of plastic wrap. Press it down until you have a rectangle of rice approximately 1/4 inch thick. Cover other side in plastic wrap and use a large firm surface (a cutting board) form it into a big rectangle.
Unwrap the rice and using a small round cutter cut it into about round discs.
Heat the butter and soy sauce in a pan over medium-high heat. When it starts to bubble, add the rice discs and sauté each side until it begins to get crispy and golden brown.
Top each piece of rice with about ¼ ounce of the spicy tuna mixture. Add a dollop of the ginger aioli and serve
Mini Sliders with Smoked Bacon, Caramelized Onions, Monterey Jack Cheese and Truffle Mayo
(Makes approximately 50)
• 3 # Ground Beef
• Salt and Pepper To Taste
• 1 Medium Sized Loaf of Brioche Bread (Sliced Thin)
• 10 Strips of Thick Cut Bacon
• 2 Spanish Onions (Sliced Thinly)
• 10 Slices of Monterey Jack Cheese
• 1 Cup Hellman’s Mayo
• 1 Tbsp White Truffle Oil
Cook the thick bacon on a sheet tray lined with foil in a 375 oven until crispy. Transfer to paper towel lined plate and once cooled slice into 1 inch wide pieces.
Using a small round cutter (little bigger than a quarter) cut the slices of brioche into 50 round discs. Transfer to a sheet tray lined with parchment paper and toast for about 5 minutes or until the toast is golden brown. Reserve.
Using the same cutter form 50 small burgers ¼ inch thick. Heat a grill pan or an outdoor grill and spray with Pam. Season both sides of the burgers and grill for 2 minutes on each side. Transfer the burgers to a sheet tray.
Sauté the onions over medium heat with a little olive oil, salt and pepper. Once they are nice and browned they are done.
Cut the Monterey Jack with the same cutter and reserve.
Add the mayo and truffle oil to a small steel bowl and whisk until the truffle oil is completely incorporated.
To Assemble ~
Place the burgers on a sheet tray lined with parchment paper. Spoon a small amount of onions on top, then a piece of bacon and then the cheese. Cook the sliders for a couple of minutes until the cheese is completely melted and the slider is sizzling. Meanwhile, place the brioche toast on your serving tray and squeeze a little truffle mayo on top. Place the slider on top of the toast and then squeeze one more dollop of truffle mayo on top.
Mini Stack of Pancakes with Blueberries and Maple Syrup
(Makes 2 Dozen)
• 2 Cups Aunt Jemima Complete
• 1 ½ cups Water
• ¼ stick unsalted butter
• 24 Blue Berries
• 2 Tbsp Pure Maple Syrup
• 24 Small Bamboo Skewers
In a large bowl, whisk the batter together until smooth. Place a large non stick skillet on the stove over medium heat. Add a little butter and use 1 tbsp of batter to make quarter sized pancakes (make 24 of these) and transfer to a plate. Repeat this process again; this time making 24 nickel sized pancakes and one more time making 24 dime sized pancakes.
Preheat oven to 325. To make the stacks, place the largest pancakes on a sheet tray (lined with parchment paper). Top each one with a dot of maple syrup and cover with the nickel sized pancake. Top that with a dot of syrup and add the last dime sized pancake.
Warm in the oven for 2 minutes. Transfer the stacks to a serving tray and top each one with a blueberry and a little more syrup. Place the skewer through the blueberry and the pancakes and serve.
Panna Cotta Cordials with Strawberry, Vanilla Bean and Mint
(Makes 2 Dozen Cordials)
• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups whipping cream
• 1 1/4 cups plain goat's-milk or whole-milk yogurt
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1-pint baskets strawberries (small dice)
• 1 Vanilla Bean (Split and seeded)
• 1 Tbsp Chopped Mint
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among 24 Cordial glasses coming ¾ of the way to the top. Put into refrigerator and let set for several hours.
Toss strawberries, vanilla bean, mint and sugar in a small bowl and let macerate for a few minutes. Spoon strawberries over panna cotta and serve with a demi tasse spoon.
(Yield: 1 Cocktail)
• 1/2 ounce Cointreau or triple sec orange liqueur
• 3 ounces cranberry juice
Chill all of the ingredients beforehand
Pour the Cointreau and cranberry juice into a chilled Champagne flute
Top with Champagne