Welcome to Chef Dan's Kitchen
Each month, Executive Chef Dan Lavallee releases a select recipe to share with our Membership. With nearly 30 years of culinary experience, Chef Dan has amassed quite the recipe book and looks forward to sharing his favorites with you. From sauces to sautéed chicken, Chef Dan has a recipe for everyone, including gluten-free and vegetarian options!
Check back at the end of each month for new, exciting recipes released from Chef Dan's Kitchen.
Crème Brulee at the Club at Gateway
Yield: 12 servings
- 2 Quarts heavy cream
- 1/2 vanilla bean, cut in half lengthwise, scraped
- 1 cup granular sugar
- 1 tsp vanilla bean paste
- 15 egg yolks
- 1 gallons hot water (for water bath)
- 3/4 cups sugar in the Raw
- 1 oz. strawberries, washed and sliced
- 2oz. Whipped cream (see recipe)
- Preheat: Preheat the oven to 325 degrees.
- Cook: Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
- Sit: Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- Whisk: In a medium bowl, whisk together the 2 cups sugar and the egg yolks until well blended and it just starts to lighten in color. (creamed)
- Temper: Add the cream a little at a time, stirring continually.
- Fill Ramekins: Place (12) 7-8 once ramekins in hotel or large roasting pans. Pour the liquid into the ramekins. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake: Bake just until the Crème Brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pans and refrigerate for at least 2 hours.
To Finish: Remove the Crème Brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle 1 oz. Sugar in the Raw over the top of one of the Crème Brulee. Using a torch, melt the sugar and form a crispy top. Top with fresh sliced strawberries, fresh Whipped Cream.
- 24 oz. AP Flour
- 1 Tbl. Kosher Salt
- 1/2 oz. Baking Powder
- 6 oz. Sugar
- 6 oz. Unsalted Butter
- 1/2 Cup Heavy Cream
- 1/2 Cup Buttermilk
- 2 Eggs
- Raw Sugar
- Combine and sift all dry ingredients in a medium sized bowl
- Add butter to the dry mixture and use your hands to press it into the mix until it resembles pea sized pieces
- Whisk together cream, buttermilk, and eggs until smooth
- Form a hole in the center of the dry ingredients and pour in the wet mixture
- Mix ingredients until incorporated being careful not to overmix - Dough should barely hold together
- Portion dough into 8 equal pieces and form into rounded mounds
- Place raw sugar in a small bowl and press the shortcakes into the raw sugar, coating and flattening the top.
- Place on lined sheet pan 2' apart and bake at 350F for 22-27 minutes until golden brown, turn once.
Shortcakes may be frozen and held for up to two weeks. Follow the same baking method from frozen.
Slice shortcakes in half and top with your favorite berries and whipped cream!
Macadamia Grouper with Mango Chardonnay Cream Sauce
- 1/2 Mango - peeled, seeded and diced
- 1/2 Cup Heavy Cream
- 1 Tsp. Lemon Juice
- 1/2 Cup Chopped Macadamia Nuts
- 1/2 Cup Seasoned Bread Crumbs
- 1 Lb. Fresh Grouper
- 2 Cloves Minced Garlic
- Extra Virgin Olive Oil
- Salt and Pepper to Taste
- In a food processor, combine macadamia nuts, bread crumbs, and 1 tsp. extra virgin olive oil. Process until smooth.
- Preheat your oven to 350 degrees F (175 degrees C)
- In a small suacepan over medium heat, combine mango, cream, chardonnay, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
- Season the grouper with salt and pepper to your liking.
- Heat 1 tbsp. extra virgin olive oil and crushed garlic in a large skillet over medium heat. Sear the grouper on both sides then remove from heat.
- Transfer the grouper to your preheated oven and roast until cooked through. Cover the grouper with your macadamia crust and return to the oven until the crust is golden brown.
- Top with mango cream sauce and serve.
Steamed Mussels in Tomato Broth
Makes Four Servings
- 1 tsp Extra-Virgin Olive Oil
- 4 Cloves Garlic, finely chopped
- 6 Ripe Plum Tomatoes, cored and coarsely chopped
- 1 Cup Dry White Wine
- 3 Pounds of Mussels
- 2 tsp Chopped Fresh Parsley
- Warm olive oil in a large pot with a tight fitting lid over low heat.
- Add garlic and stir until golden brown, about 3 minutes.
- Add tomatoes and increase heat to high - stir for another minute.
- Pour in the white wine and bring to a boil.
- Add the mussels, cover the pot and steam - occasionally give the pot a vigorous shake.
- After 3-4 minutes the mussels should have all opened - discard any un-opened mussels.
- Transfer the mussels to a serving bowl, spoon the remaining broth from the pot over the mussels and sprinkle with parsley.
Makes Seven Portions
- 25 Tomatoes
- 1/2 Cup of Garlic (Peeled & Sliced Thin)
- 2 oz. Olive Pomace Oil
- 4 oz. Extra Virgin Olive Oil
- 4oz. Granulated Sugar
- 2 Cups of Basil Leaves
- Kosher Salt to Taste
- Cracked Black Pepper to Taste
- Fill a saucepan with two gallons water and bring to a boil.
- Core tomatoes and make an "X" 1/8" deep with a knife on the other side.
- Poach tomatoes in boiling water until skin begins to come away from flesh.
- Shock in ice water until cold.
- Remove tomato skins and cut in half.
- Squeeze all seeds out of tomatoes (save skins and seeds for stock).
- Roughly chop tomatoes.
- Heat 2 oz. of both olive olis in pan until slightly smoking.
- Add garlic slices and cook until nutty brown and caramelized.
- Add tomatoes and sweat for 10-12 minutes on high heat, stirring occasionally.
- Add sugar and season with salt and cracked black pepper.
- Add the remaining extra virgin olive oil and stir well.
- Fold in fresh basil just before serving.
Sautée Shrimp in Tomato Garlic Sauce
Serves Two People
- 1 1/2 T Koser Salt
- 4 T Parsley
- 4 T Clam Juice
- 1 lb. 16-20 Tiger Shrimp
- 1 Cup Plum Tomatoes
- 1 Cup Monarch Garlic Sauce
- 4 T Meyer Lemon Juice
- 5 T Crushed Black Pepper
- 4 T Green Onions
- 4 T Extra Virgin Olive Oil (EVOO)
- In a large sauté pan over medium heat, add the EVOO, scallions, a pinch of salt, and a few grinds of black pepper.
- Cook until the greens of the scallions are wilted, add the Monarch Garlic Sauce and cook for two more minutes.
- Add the tomatoes, season with salt and cook while stirring until the tomatoes are soft.
- Add the Clam Juice and Meyer Lemon Juice, bring to a light simmer and stir.
- Adjust seasoning to taste.
- Sprinkle the shrimp with salt and pepper, add to a sauté pan with two tablespoons of EVOO.
- Cook on one side until the shrimp begins to turn opaque and curl slightly.
- Then toss and cook until they just begin to turn pink on the other side.
- Add shrimp to sauce and toss well.
- Serve over pasta or rice.