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Recipes
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| Archive of Recipes by Varietal: |
| Rosso Classico |
Il Cuore Restaurants
We bring you a special recipe from a great restaurant that features IL CUORE wines. Below is a recipe which uses Il Cuore Cabernet Sauvignon to bring out the fullest flavors. Let us know what you think after you've tried these dishes.
This recipe is from Dallas, Texas. (see below for the recipe)...
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The AquaKnox menu features "Global Water Cuisine," original recipes influenced from Chef Stephan Pyles' travels around the world. The menu contains complex seafood dishes such as Pan Roasted Sea Bass in Sherry-Olive Broth with Saffron Risotto and Red Pepper Anchiote; Sugar Cane Skewered Tuna with Black Beans Coo-Coo and Pineapple Banana Chutney; and Brown Butter Mahi Mahi on Crab-Plantain Hash with Serrano-Lime Salpicon. The dishes are inspired by the cuisine and cultures of the Far East and Southeast Asia to Europe, Greece, Morocco and Africa, to Mexico, Central and South America.
The AquaKnox's interior is made of contemporary, minimalist Asian influences and water themes flow into functional spaces. The 7,000 square foot restaurant is filled with recurring sights and sounds of water including a 12-foot, black granite water wall, a 400-gallon decorative aquarium and an etched glass "wall of water" which separates the exhibition kitchen from the dining room. Deep sapphire terrazzo tile with mother-of-pearl inlay, marine blue walls and whimsical sea-inspired artistic finishes enhance the very contemporary atmosphere. A wooden sculpture of 8-foot long wooden fish descends from the 15-foot ceiling in the 80-seat lounge. A 25-foot signature iron and alabaster chandelier casts a warm glow over the 120-seat dining room. Dining tables are set simply with white linens, salt & pepper and blue cobalt bowls filled with lemons.
Chef/Owner of Star Concepts, AquaKnox and Taqueria Canonita, Stephan Pyles is acknowledged as one the founding fathers of Southwestern Cuisine and was the first Texan inducted into Who's Who of Food and Wine in America." He has been credited by Bon Appetit with "almost single-handedly changing the cooking scene in Texas." Craig Claibourne in The New York Times said, "He has been praised from one coast to the other; Pyles raises Southwestern Cuisine to the level of art ... He is an absolute genius in the kitchen."
While chef and owner of Routh Street Cafe and Baby Routh (1983 - 1993), he was the recipient of numerous awards, including: The AAA Five Diamond Award; The James Beard Foundation's award for Best Chef in America-Southwest; Nation's Restaurant News's Fine Dining Hall of Fame Award; Restaurants and Institutions' Ivy Award; and the American Academy of Achievement Award.
He has cooked for such dignitaries as HRH Queen Elizabeth II and Mikhail Gorbachev and was one of five chefs worldwide invited to prepare dinner for Jimmy Carter's 70th birthday. He is a cuisine consultant to such corporations as American Airlines, Omni Hotels and EuroDisney.
Since Star Canyon, located in Dallas, TX, opened in May of 1994, it has been on the lists of "best new restaurants" in Esquire, Bon Appetit and Town and Country. It was named one of the top five new restaurants in America by the James Beard Foundation. And in March 1998, Playboy named it one of America's top twenty-five restaurants. Food & Wine touted the restaurant as the "quintessential restaurant in Dallas" in the September 1998 issue.
His Global Water Cuisine concept, AquaKnox, opened in Dallas in November 1997. It has met with critical acclaim, receiving 5 stars for its food from The Dallas Morning News. It was highlighted in Metropolitan Home, Women's Wear Daily and Food & Wine as one of the hot new restaurants in Dallas.
AquaKnox Executive Chef, Lynn Saathoff, is a native of St. Louis, Missouri. She began her cooking career in high school in a series of part time jobs. While in college with the intent to study law, she made the switch to the culinary arts and earned her Bachelor's degree in Restaurant Management from the University of Illinois. After college, Lynn worked at the famed Richard Perry Restaurant in her hometown. With serious cooking in her blood, she went on to graduate from The Culinary Institute of America in Hyde Park, New York.
While doing her internship for culinary school, she met and worked for Stephan pyles at Routh Street Cafe in the late 1980's. Upon graduation from school, Lynn moved to Manhattan and worked in such well-known establishments as Aurora, Union Square Cafe, Mesa Grill and Gabriel's. She also worked as a professional instructor at Peter Krump's New York Cooking School and free-lancing for the Television Food Network.
Lured back to Texas by Stephan Pyles in 1996, Lynn became the Executive Chef at Dallas' renowned Star Canyon. In December 1998, Lynn was promoted to Executive Chef of AquaKnox, where she is able to expand her culinary talents by focusing on Global Water Cuisine.
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with Red Chile Eggplant Caponata and Black Olive Oil |
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Serves 4 - 6 |
Rack of Lamb
Ingredients:Procedure:
Preheat oven to 450°.
Heat a heavy bottomed sauté pan over heat. Add the olive oil and heat until lightly smoking. Season the lamb generously with salt and pepper. Sear the meat on each side until nice, crusty brown. Transfer the lamb to a roasting pan and put in the oven. Roast 10-12 minutes for medium-rare, longer if you prefer more well done. Take the pan out and let rest 5 minutes before carving.
To serve dish:
I like to make a mound of the caponata in the center of a large plate. I carve the racks of lamb into single bone-in chops and place them around the caponata with the bones upright. i drizzle both oils off the end of a soup spoon around the plate and over the lamb. If you would like, you could also sauté spinach in a nice fruity olive oil to put on the plate. Some shaved good parmesan makes a nice addition to these flavors as well.
Red Chile Eggplant Caponata:
Serves 4-6 as a side dish
Procedure:
In a medium saut$eacute; pan, heat 2 tablespoons olive oil over high heat until lightly smoking. Add the eggplant and saut$eacute; until cooked through and slightly browned. Remove from te pan and drain on paper towels and reserve. Add 1 table spoon olive oil to the pan and heat until lightly smoking. Add the fennel and saut$eacute; until lightly brown. Turn the heat down to medium-medium low and add the onion and garlic and cook until soft and aromatic.
To this mixture, add the reserved eggplant and the roasted pepper, roasted chile, chile powder, cocoa powder, chicken broth, red wine vinegar, olives, and capers. Simmer for 15 minutes.
Remove from heat and add the pine nuts and chopped oregano and mix well. Season to taste with salt and pepper.
This recipe can be made up to two days before you plan to use it.
Black Olive Oil
Makes 1 1/4 cup
Procedure:
Put all ingredients in a blender and blend until completely pureed.
You can adjust the consistency of the sauce with water if you would like it thinner.
