Chef Israel Medina from Kelly's at Southbridge shows us some creative cooking.
Ahi Tuna Tartare
4 oz. Sushi grade Ahi Tuna 1/2 whole Avocado cubed 1 oz. Myer Lemon sliced 1 tbsp. diced red onion 1 mint leaf chiffonade 1 tbsp. Champagne Vinegar salt to taste
Mix all ingredients in a mixing bowl. Serve immediately
Serve with 2 oz. thinly sliced Yucca Root flash fried (golden brown color)
6 oz. Fresh Brussels Sprouts cut into quarters 1 oz. Candied Pancetta 1/2 oz. Saba 1 c Chicken stock salt to taste Chopped Chives for garnish
Add 6 oz. of Brussels to hot sauté pan with 2 oz. of olive oil. Toss frequently and get a nice sear on the Brussels sprouts. Add your candied pancetta and chicken stock. Let the liquid reduce, add salt and toss. Drizzle Saba over dish and serve.
Chicken & Butternut Squash Ravioli
1 large size Butternut Squash, peeled, seeded and roasted 8 oz. roasted chicken (boneless) 1 c brown sugar 1 tbsp. honey 2 oz. Chopped parsley 24 oz. Fresh pasta sheets (for making Ravioli's) salt and pepper to taste 1 quart heavy whipping cream 1 tbsp. fresh minced garlic 1/4 cup chopped fresh sage 2 tbsp. unsalted butter 2 whole tomatoes sliced
Puree roasted butternut squash, brown sugar, honey and parsley. In a mixing bowl add your diced roasted chicken for your filling. Take 2 oz. of your mix and fill into your pasta sheets. Once pasta is stuffed bring salted water to a boil and cook al dente. For the sage cream sauce bring heavy whipping cream to a boil. Add your garlic, fresh sage and butter. Reduce to a thick consistency and pour desired amount over the ravioli. Garnish with sliced tomato, fresh sage and serve.