Smoked Ribs - Chef Jim at Valencia Country Club

Rub Mix (premix and keep in sealed container for future use)
Equal parts 
Dry Oregano
Garlic Powder
Sugar
Fresh Ground Pepper
Cayenne
Paprika
Cumin
Salt to taste

 

Ribs
Barbecue Sauce (see recipe)


Peel skin off the bone side of the rack.  Rub ribs one day in advance with mix.

Smoke ribs until tender (2-3 hours).  Transfer the ribs to the BBQ grill over medium-low heat and slowly glaze.  After about 30 minutes start brushing on your favorite barbecue sauce in thin coast, until shiny.  Be careful not to allow the ribs to burn after applying the sauce.  Finish with as much barbecue sauce as you like.

Jim's Trout Provencal

                       ½ lb     trout filet
                             1     tomato, diced
                           ¼     onion, sliced
                                   parsley, chopped
                             1     lemon, sliced
                        1 Tb     capers
                   ½ stick     butter
                    ½ cup     white wine
                                   salt & pepper to taste

Mix tomato, onions, parsley, lemon, and capers.
 
Cut a large pieced of aluminum foil, line bottom of baking pan, and rub butter all over.  Place ½ of tomato mixture on foil, then the fish, and cover with remaining tomato mixture.  Pour wine over the top with salt & pepper.  Bring up edges of foil and seal contents in a pouch.
 
Bake in a preheated oven at 375° for about 7 minutes or until fish is done.
 
Unwrap and serve with juice from foil.

Citrus Ginger Cured Atlantic Salmon

                       1 side     Atlantic Salmon with skin, pin bones removed

                    6 each     Oranges, sliced

                    6 each     Lemons, sliced

                    6 each     Limes, sliced

                      3 lbs.     Fresh Ginger, crushed

               8 bunches     Fresh Dill, roughly chopped

               8 bunches     Fresh Cilantro, roughly chopped

                    2 cups     Salt

                    2 cups     Sugar

                      1 cup     Red Chili Flakes, crushed

 

Mix salt and sugar together and massage it into the flesh, and skin sides gently but thoroughly.  Mix all other ingredients together.  Put 1/2 in a pan large enough to hold the salmon and spread it onto the bottom.  Place the salmon, skin side down, atop the mixture.  Place the rest on top of the salmon.  Wrap tightly and check after five days. 

Jim's Basic Risotto

4 plus cups    Chicken Stock

         2 cups    Arborio rice

          ¼ cup    Unsalted Butter, softened

                 ½    Onion, chopped

    1-2 cloves    Garlic, minced

          ½ cup    White Wine, dry

                        Butter

                        Parmesan Cheese

 

Heat and bring stock to a simmer. Stock must remain simmering throughout this entire process.

 

In a 4 qt. sauce pan, melt the unsalted butter over medium heat, then add the onion and garlic. Sautee until softened, add rice, stirring until the grains are nice and shiny.

 

De-glaze with the wine, then add the broth, ½ cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next.

 

The finished risotto should be tender and creamy, yet with no loose liquid. This whole dish takes about 20-30 minutes. Finish the portion with a cube of whole butter and freshly grated parmesan cheese.

 

                                                                                                    Serves 2-4

Cabernet & Shallot Vinaigrette

Chef Jim Strausbaugh, Trilogy Restaurant

4  Shallots, chopped

            l TB.  Butter
            l  Clove
            l  Bay Leaf
            1 1/2 cup Cabernet Sauvignon
            1 TB. Dijon Mustard
            1 cup Honey
            2 cup Olive Oil
            1 cup Red Wine Vinegar
            15 turns Black Pepper from the mill
            Salt
            Paprika

Sauté the butter and shallots.  Add clove and bay leaf.  Add cabernet Sauvignon and reduce by half.  Put into blender, then add Dijon mustard first and then sugar.  Add olive oil.  Add vinegar, pepper and salt and pepper to taste.  Blend for a few more seconds.

 

Chilled Zucchini-Mint Soup

Chef Jim Strausbaugh

Trilogy Restaurant

 

Ingredients:

        4 lbs   zucchini, trimmed and sliced into 1” pieces

            ½   large brown Spanish onion, coarsely chopped

              1   large Idaho russet potato, peeled & coarsely chopped

        8 oz   spinach, cleaned and stemmed

              1   large clove garlic, peeled and chopped

             2   fresh jalapenos, seeded, deveined and chopped

              1   bunch fresh mint, cleaned and stemmed

       3 oz.   unsalted butter (3/4 of  on stick)

       1 cup   Chardonnay

     32 oz.   chicken stock (fresh or low sodium)

                  salt & fresh ground pepper to taste

 

Garnish:

     ½ cup   crème fraîche

    1/3 cup   mint julienne

       6 oz.   poached rock shrimp, crawfish tails, or bay scallop 

 

 

v  In a large pot melt butter on low heat; do not let butter brown.  Add chopped onions and sauté until tender.  Add garlic and jalapeno, cook for I minute.  Add potato and zucchini, sauté for 3 minutes, then deglaze with Chardonnay.

 

v  Cook on medium heat, uncovered, until mixture is reduced by half, stirring frequently.  Add the chicken stock and cook for 20 to 30 minutes.  Add spinach and mint, cook for 1 minute.

 

v  Let cool slightly then puree batches in blender.  Pass through a large China cap or large mesh strainer.  Chill on ice in refrigerator for approximately 2 hours prior to serving.  Season to taste.

 

v  Serve chilled with a dollop of crème fraîche and a sprinkle of julienne mint.  A garnish of poached rock shrimp, crawfish tail or bay scallops may enhance this memorable opener for a special summer luncheon or dinner.

 

Yield: 10 servings

Pistachio Crusted Seabass with Lemon Grass Sauce

Chef Jim Strausbaugh, Trilogy Restaurant

Seabass

               1lb    Chilean Seabass

          ½ cup    Dijon Mustard

           1 cup    Ground Pistachios

           1 cup    Panko (Japanese style bread crumbs)

             2 Tb    Herb Mixture, fresh and chopped 

 

Lemon Grass Sauce

                  2    Shallots, minced

         1 stalk    Lemon Grass, chopped

1Garlic Clove, chopped

              1 lb    Butter, softened

1Bay Leaf     

             1 Tb    Whole White Pepperconrs

         2 cups    White Wine

          ½ cup    Cream    

 

Place shallots, garlic, wine, peppercorns, lemon grass and bay leaf in pot. Reduce slowly to a syrup.  Add cream and reduce again.  Whisk in butter a little at a time over low heat until all the butter is used.  Sauce should be creamy.  Strain through fine sieve.

In a bowl mix panko, pistachios and herbs.  Brush fish with Dijon mustard and coat with panko-pistachio-herb mixture,

Bake at 375° for 10-12 minutes.

 
Serves 2.

Ahi Tuna Tartare

To this day I still tell people that I married my husband because of his Tuna Tartare, We met at Trilogy Restaurant in Irvine. This was one of the items he added to the menu just after he started there… it just may be true…. How could you not fall in love with a man that creates this…
   
1 lb    Fresh Ahi, diced 1/8" cubes
2    Shallots, mince
1 tsp    Whole Grain Mustard

Sea Salt, to taste
White Pepper, to taste
3 Tb    Extra Virgin Olive Oil
½    Lemon, juice
2 Tb    Fresh Chives, chopped
1 cup    Crème Fraiche
2 Tb    Wasabi Cured Tobika Caviar
Salt & Pepper to taste
Toast Points


Mix Ahi, shallots, mustard, sea salt, white pepper, olive oil, lemon juice and chives
Mix Crème Fraiche, wasabi caviar, salt & pepper to taste
Serve tartare with a scopp of the crème fraiche mixture and toast points on the side.

Root Vegetable Slaw

Jim’s recipe from Christmas Eve 2002 dinner

              ½ head     Green Cabbage, shredded

             ½ head     Red Cabbage, shredded
              2 large     Navel Orange, in sections
              ½ cup     Sun-dried Cranberries
             4 small     Kohlrabi, julienned
              1 large     Celery Root, peeled and julienned
            1 bunch     Mustard Greens, sliced thinly into a chiffonade
        3 medium     Carrots, julienned
             1½ cup     Seasoned Rice Vinegar
                1 cup     Mayonaisse
            1 bunch     Chives, chopped
            1 bunch     Italian Parsley, chopped
               splash     Dry Vermouth
                             salt & pepper to taste.

Combine all ingredients and serve.

Porcini Mushroom Cannelloni with Parmesan Gratin & Italian Parsley Cognac Sauce

This recipe was featured on Trilogy's Restaurant by Jim

Pasta:

        1#   All Purpose Flour

       5-6   Eggs

    pinch   Salt

               Water if needed

 

Filling:

     2 lb.   Porcini Mushrooms (fresh, frozen, or dried)

           1   Diced Shallots

4   Garlic Cloves

    4 oz.   White Wine

    8 oz.   Demi-Glace

    ¼ lb.   Unsalted Butter

               Salt & Pepper to taste

 

Italian Parsley Cognac Sauce:

    8 oz.   Porcini Mushrooms

           1   Diced Shallots

    3 oz.   Cognac

   3 cups   Demi-Glace

     ¼ lb   Unsalted Butter

  2 cups   Heavy C ream

    pinch   Italian Parsley

  ¼ cup   Grated Parmesan Cheese

 

Pasta Technique:

v  Place all ingredients in food processor and blend until crumbly.  Form into ball and let the dough rest until soft.

v  Roll out with pasta machine.

 

Filling Technique:

v  Sauté: half of the mushrooms, shallots, and garlic. 

v  Deglaze with white wine and reduce completely; add demi-glace and reduce completely. Season with salt & pepper.  Chill overnight.

Sauce Technique:

v  Sauté the rest of the mushrooms with garlic and shallots.

v  Deglaze with cognac and reduce completely; add the demi-glace and reduce by half; add cream and reduce by half. 

v  Season with salt, pepper, chopped parsley, and a splash of cognac.

 

Assembly:

v  Cut pasta into rectangles, blanch for 3 minutes in salted boiling water.

v  Lay them flat and roll mushroom filling inside.

v  Place in buttered baking dish with the sauce on top and cover with freshly grated parmesan.

v  Bake at 350^o for 10 minutes.

v  Garnish with more parsley and enjoy

Fettuccine, Pumpkin, Shiitake & Mascarpone

Chef Jim Strausbaugh, while at Trilogy Resaturant - recipe

 

Pasta Ingredients:

           1#   All Purpose Flour

          5-6   Eggs

       pinch   Salt

                  Water if needed

 

Ingredients:

     4 cups   ½” pieces seeded, peeled, fresh sugar Pumpkin

       1½ T   Olive Oil

  4½ cups   Chicken Stock

       1 cup   Mascarpone Cheese

      ½ tsp   Ground Cinnamon

     ¼ cup   Butter

       12 oz   Shiitake Mushrooms, stemmed, thinly sliced

         1 pd   Fettuccine

    ²/₃ cup   Shelled Pumpkin Seeds, toasted

                  Grated Parmesan Cheese

 

Pasta Technique:

Ñ Place all ingredients in food processor and blend until crumbly.  Form into ball and let the dough rest until soft.  Roll out with pasta machine.

 

Technique:

Ñ Preheat oven to 450^oF.  Toss pumpkin with olive oil in large bowl to coat.  Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.

Ñ Transfer pumpkin to processor.  Add 2½ cups chicken stock.  Puree until smooth.  Add mascarpone cheese and ground cinnamon.  Process to blend.  Season with salt & pepper.

Ñ Melt butter in heavy large skillet over medium-high heat.  Add mushrooms and sauté until beginning to brown, about 5 minutes.  Add remaining 2 cups chicken stock.  Boil until stock is reduced by half.

Ñ Reduce heat to low.  Stir in pumpkin mixture.  Season with salt & pepper.  (Can be prepared day ahead.  Cover & refrigerate.  Re-warm over medium heat before continuing.)

Ñ Cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite.  Drain.  Transfer fettuccine to large bowl.  Add sauce and toasted pumpkin seeds; toss to coat.  Season with salt & pepper.  Serve, passing Parmesan cheese separately.

 

Yield: 8 servings