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Delicious chef recipes to serve at your Easter feast

Flicker User David Blaine

Easter, whether you celebrate it or not, is the perfect opportunity to put on a spectacular meal for your family and friends. From ham, lamb and duck to scotch eggs, sangria and a decadent chocolate dessert— these Dallas restaurant chef's recipes will certainly wow your guests— for Easter or for any occasion.

Graham Dodds' Scotch Eggs
Source: www.

Eggs are the quintessential symbol of Easter, but instead of serving traditional deviled eggs, kick it up a notch with these crispy Scotch eggs by Graham Dodds, executive chef of Central 214.

8 eggs large
¾ Pounds (340 grams) banger (or breakfast) sausage removed from any casings
seasoned flour as needed
1 cup (245 g) buttermilk
3 cups (175 g) Panko
1 tablespoon sherry vinegar

Place six of the eggs in large pot and cover with water. Add salt to taste and sherry vinegar.
Bring to a boil, cover and remove from heat for 12 minutes. Remove eggs and place them under cold running water.
Put sausage in food processor with 6 oz water and pulse 6 times. Divide sausage into 6 balls- about 2 oz a piece. Place between 2 pieces of plastic wrap and flatten into a circle.
Remove top layer of plastic wrap.
Peel eggs, and place egg in middle of sausage circle and wrap meat around egg. Press the edges to seal, and chill for 20 minutes.
Mix remaining two raw eggs with milk. Dredge sausage wrapped eggs in seasoned flour. Dip wrapped and floured eggs into milk and egg mixture. Roll in Panko breadcrumbs making sure it is completely coated.
Fry the eggs at 375 degrees for 2 minutes. Finish in 375 degree oven for 8-10 minutes. Serve hot or cold.

Kent Rathbun's Oven Roasted Spiral Ham
Source: www.

1 spiral ham, 12-14 pounds
molasses-black pepper glaze, see recipe

Place ham in roasting pan and cover with aluminum
foil. Place on roasting rack.
Roast in a 375 degree oven until internal temperature
reaches 150 degrees.
Remove foil and allow ham to brown and get crispy on
the outside.
Once ham is crispy, remove from oven and glaze with
molasses-black pepper glaze. Carve and serve.

Molasses Black Pepper Glaze

2 cups orange juice, freshly squeezed
¼ cup honey
¼ cup molasses
2 tablespoons brown sugar
1 tablespoon cracked black pepper
2 tablespoons Dijon mustard

In a small sauce pot reduce orange juice by half.
Add honey, molasses, brown sugar, cracked black pepper and
Dijon mustard.
Return to a simmer for 2-3 minutes. Let cool.

Tracy Miller's Grilled Double Lamb Chops with Lavender-Madeira Sauce

2 racks of 8 lamb chops
2 cups canola oil
6 sprigs rosemary
2 tablespoons garlic, diced
2 tablespoons shallots, diced
2 tablespoons kosher salt
2 tablespoons white pepper

Lavender-Madeira Sauce:
2 tablespoons canola oil
4 lamb chops plus reserved scraps
1 tablespoon kosher salt
1 tablespoon white pepper
1 tablespoon fresh rosemary
2 tablespoons shallots, diced
1 tablespoon garlic, diced
1 cup Madeira
2 cups water
¼ cup lavender honey
1 teaspoon fresh lavender

For the Lamb:
Clean and cut the lamb racks into 6 double chops, and reserve the 4 remaining chops and scraps for the Lavender-Madeira Sauce. Rub the double lamb chops in canola oil, rosemary, garlic, shallots, salt and pepper and marinate overnight.

For the Lavender-Madeira Sauce:
In a medium-sized sauce pan, heat the canola oil over medium heat and caramelize the lamb chops and scraps for 3-5 minutes. Add half of the salt and pepper to the pan, then add the rosemary, shallots and garlic coating the meat well. Add the Madeira, water, honey and lavender and allow the mixture to reach a light boil, then reduce the heat bringing the mixture to a medium-low simmer for approximately 30 minutes, or until the liquid has reduced by half. Strain the ingredients, quickly clean the sauce pan, and reduce the sauce for 15-30 minutes more. Add the remaining salt and pepper as the sauce thickens and reserve, keeping warm. Click here for Chef Miller's Fingerling Potato, Pearl Onion Roast, and Broccolini Sauté to go along with the lamb.

Dean Fearing's Molasses Duck with Smoked Vegetable Dressing

3 cups molasses
1 bottle Tabasco
1 tablespoon finely grated ginger
1 tablespoon finely chopped garlic
2 - 5 pound ducks, whole
Salt to taste
Black pepper to taste
Smoked Vegetable Dressing (recipe below)
Peach Chutney (recipe below)

Preheat oven to 325°
Combine the first 4 ingredients into a medium bowl. Set aside. Place ducks in a large roasting pan. Season each duck inside the cavity and outside skin with salt and pepper. Place pan in oven and cook for 2 hours. Remove pan from oven and drain all excess fat. Brush molasses mixture completely over each duck and return to oven. Brush molasses mixture over each duck every 8 minutes for 40 minutes. Remove pan from oven.
Carefully remove each duck from the pan. When ducks are cool enough to handle, remove each breast and leg leaving the molasses glazed skin undisturbed. Spoon a portion of the Smoked Vegetable Dressing in the middle of each warm plate. Place the warm breast and leg beside the dressing. Spoon a portion of the Peach Chutney over each breast. Serve.

Smoked Vegetable Dressing
2 onions, cut into medium dice
2 stalks of celery, cut into medium dice
2 carrots, cut into medium dice
1 red bell pepper, seeds and membrane removed, cut into medium dice
1 tablespoon olive oil
1 tablespoon chopped sage
2 teaspoons chopped thyme
3 cups cornbread crumbs
2 cups white bread, cut into medium dice
3-4 cups rich chicken stock
Salt to taste

Place onions, celery, carrots, and red bell pepper into a smoker and cold smoke for 15-20 minutes. Remove.
Heat oil in a large saute pan over medium heat. Add smoked vegetables and saute for 4 minutes or until onions are very transparent. Add sage and thyme and saute for 1 minute. Add cornbread and white bread and stir to combine. Slowly add chicken stock, stirring constantly until dressing has enough moisture to resemble a standard dressing. Season with salt and keep warm.

Peach Chutney
5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Peel and pit all peaches Medium dice 3 peaches and place in bowl and set aside.
Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for three minutes or until mixture is hot. Remove and set aside.

The Capital Grill's Flourless Chocolate Espresso Cake

1 lb. Guittard semisweet chocolate (coarsely chopped)
1 lb. unsalted butter (diced)
1 cup freshly-brewed espresso
1 cup golden brown sugar
8 eggs (beaten to blend)
Hot water bath
For garnish: raspberry sauce (below) and fresh raspberries

Preheat oven to 350 degrees. Line bottom of a 9-inch by 2-inch cake pan with parchment.
Place all chocolate in large bowl.
Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
Add chocolate, whisk until smooth, and cool slightly.
Whip eggs till blended. Stir eggs into chocolate mixture until blended.
Pour batter into prepared pans. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.
Remove pans from water and chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment and dust top of each cake with cocoa powder.
Cut cake into ten slices and garnish with fresh raspberries and raspberry sauce.

Raspberry Sauce
1 ½ lbs. raspberries
¼ lb sugar
½ tsp. salt

In a medium mixing bowl, combine the raspberries, sugar and salt. Cover and refrigerate overnight. Combine all ingredients in a blender, puree, and pour through a strainer.

Shinsei's Sangria

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
One 750-milliliter bottle sake

In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses and garnish with the reserved lychees.

Related: Best 2014 Easter events in Dallas-Fort Worth

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