Friday, May 24, 2024

Web Xtra: Small-Plate Splendor

Check out the recipes from our fabulous food pictorial in the May/June issue.

Steak Tartare Napoleon

Courtesy of La Nouvelle Maison

Executive chef Gregory Howell


4 ounces beef tenderloin

1/4 teaspoon chervil

1/4 teaspoon shallots

1/4 teaspoon ketchup

2 capers each

1/4 teaspoon Dijon mustard

1/4 teaspoon extra virgin olive oil

4 Spanish white anchovies

1 hard-boiled chicken egg; separate white

1 quail egg

1/2 ounce American hackleback caviar

4 cornichons each

Sea salt to taste

Black pepper

Batard, sliced and toasted

Chervil, chopped (garnish)

Pimento d’espelette (garnish)


Chop beef tenderloin into small dice and mix with salt, pepper, capers, shallots, extra virgin olive oil, ketchup, Dijon mustard. Cook quail egg sunny-side up, season and put aside. Toast and season sliced baguette (batard). Chop hard-boiled egg, mix with 1 chopped cornichon, salt and pepper. Arrange half steak tartare in a form and press gently and spoon caviar on top, finish with last of steak tartare. Lift off form to hold shape.

Place sunny-side quail egg on top of tartare. Arrange chopped egg and cornichon mixture on plate. Place sliced grilled batard on plate. Sprinkle pimento and garnish with chervil and anchovy.

19th Street Short Rib Tacos

Courtesy of Farmer’s Table

Executive chef Wilson Wieggel

Serves 4


10 ounces barbecue-braised short rib, cooked and shredded

8 each sprouted corn tortillas (organic and GMO free, available at Whole Foods)

4 ounces romaine lettuce, finely chiffonade

4 ounces green cabbage, quick tossed with fresh squeezed lime, chopped cilantro

1 each ripe avocado, sliced

For Pico de gallo

2 ounces small heirloom tomato, diced

1 ounce red onion, diced

1 teaspoon jalapeño, diced

1 teaspoon fresh-squeezed lime juice

1 tablespoon extra virgin olive oil


Build tacos with warm tortilla, romaine on the bottom first to catch the juice from the meat. Add 1 ounce beef. Top with cabbage, pico de gallo and thin slice of avocado.

Fresh Crab Salad

Courtesy of Waterstone Resort & Marina

Chef Matthew Mixon


1 can jumbo lump crab meat

2 red bell peppers, small diced

1 bunch fresh cilantro, finely chopped

1 medium red onion, small diced

4 fresh hearts of palm stocks, blanched and fully cooked

1 fresh Hass avocado

2 lemons, juice only

2 fresh Florida oranges (1 for juice, 1 for garnish)

1 fresh Florida grapefruit (1/2 for juice, 1/2 for garnish)

2 fresh shallots, finely chopped

4 tablespoons of good olive oil

Salt and pepper to taste

2 cups mixed greens (optional)

2 cups fresh arugula (optional)


Open crab meat, drain liquid and pour into large bowl. Place bell peppers, 1 chopped shallot, cilantro, red onion and hearts of palm into bowl. Use 1/2 juice from all fresh citrus and 1 tablespoon of olive oil. Mix ingredients. Taste and season with salt and pepper.

For dressing: Place rest of citrus juice and shallots in small mixing bowl. Whisk and slowly add rest of olive oil. Season with salt and pepper.

For plating: Use cookie mold and place in bottom of mold 1/2 of avocado. Smash with spoon until flat, then place crab salad mixture on top; smash until flat. Add citrus segments for garnish and drizzle dressing around plate.

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