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Chef Oscar Gayer -- French Creek Golf Club |
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Executive Chef Oscar Gayer of the French Creek Golf Club near Elverson, Chester County was in the 69 News kitchen on Friday, November 2.
Jumbo lump crab, chive and Boursin cheese puffs
1 sheet puff pastry
Flour (to dust)
Egg to seal the puff dough
1 lb. jumbo lump crab
1 bunch chives
1 red bell pepper
1 tbsp hot sauce
6 ounces Boursin cheese
Salt and pepper to taste
Method of prep:
· Roll out the dough on a flat and floured surface to prevent sticking
· Finely dice the pepper and chive add to a bowl with Boursin cheese and the jumbo lump crab, season with the hot sauce, salt and pepper
· Add the mix to a pastry bag and squeeze along the dough, roll up and cut into 1 inch bites, bake @ 400 degrees for 6 minutes until dough browns.
Crème Brulee
1 qt Heavy cream
20 eggs
2 oranges
2 oz orange liqueur
.5 cup sugar
1 tsp vanilla
Method of prep:
· Separate the yolks from the whites.
· Whisk the yolks in bowl.
· Scald the cream in a pot with the orange rind, sugar and orange liqueur, do not boil
· Strain through a fine meshed strainer.
· Add the cream slowly to the egg and add the vanilla.
· Portion into shallow baking dishes.
· Set up a water bath ( bain marie) bake in an oven for 30 minutes @ 350 degrees, or until it has the consistency of jello
· Remove from oven, cool and then torch sugar for garnish on top
Sea Scallops with Andouille sausage risotto
3 lbs. sea scallops- dry u-10 preferably
.25 tsp Paprika
1.25 lbs Andouille sausage
2 lbs Arborio rice- 1 box
2 tbsp shallots
2 tbsp garlic
2 tbsp onions
3 qts chicken stock
2 oz olive oil
2 tbsp butter
3 oz White wine
Method of prep:
· Chop the shallots, garlic, and onions finely, sauté in a large pan with olive oil and butter, then add the chopped sausage, cook for two minutes
· Deglaze with white wine, add the chicken stock in small increments, stir with a wooden spoon, it helps release the starch and produce a wonderful creamy texture.
· Continue adding stock until the rice is firm to the bite, remove from heat, season with salt , pepper and fresh herbs and grated parmesan cheese
· For the scallops, dust with paprika, salt and pepper, pan sear in a very hot pan, turn and cook for 3 minutes on each side.
· Arrange on plate wit the risotto and garnish with balsamic fig reduction
Short Ribs with Cherry cola barbeque sauce
3lbs short ribs preferably cut single ribs
8 oz Rib rub
CHERRY COLA BBQ
2.5 QTS KETCHUP
1 PT MUSTARD
2 BOXES DARK BROWN SUGAR
8 OZ WORCESTIRE SAUCE
8 OZ HOT SAUCE
.5 GALLON BAR CHERRIES
1 LITER COKE
Method of prep:
· Season the ribs with the rub, mark on all sides, cover tightly and slow roast for 4 hours at 300 degrees.
· Add all ingredients in a pot and cook for one hour
· Simmer until desired thickness.
· Serve with the ribs
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