Cafe A La Russe Recipes

SALAD RUSSE - RUSSIAN SALAD RECIPE

Steps:

• If your beetroot is not already cooked, wash and dry it well and place it on a baking dish. Preheat the oven at 200 degrees Celsius/ 400 degrees Fahrenheit and bake the beetroot until soft, you should be able to easily prick it with a fork. This will take at least one hour or more depending on the size of your beetroot, keep checking.
• In the meantime, cook the potatoes until soft. Cook the carrots. Cook the eggs until hard as well. Leave everything to cool, the beetroot as well.
• When all the cooked vegetables and the eggs are cold, chop them into nice cubes or slices.
• Remove the stone of the olives and chop them roughly. In a small bowl combine the mayonnaise and the mustard, add some salt and pepper.
• Add the mayonnaise to the vegetables and mix carefully.
• Adjust the taste with salt and pepper again and sprinkle the salad with some chopped parsley.

LA REINA SANDWICH

Steps:

• Preheat an offset smoker for cooking at 250 degrees F.
• Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.
• Let rest for 15 to 20 minutes, then slice into 1/4-inch slices.
• Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.
• Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.
• Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.
• For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.
• Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)
• For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).

CAFé A LA RUSSE (CHOCOLATE COFFEE)

Steps:

• Place the chocolate, sugar, salt, and water in the top of a double boiler, and melt the chocolate.
• Cook, stirring for 5 minutes, then add the cream.
• Reheat, but do not let come to a boil.
• Add the vanilla and the coffee.
• Pour into cups and garnish with nutmeg if desired.

OYSTERS A LA RUSSE

Steps:

• Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice.

MINT CHOCOLATE COFFEE

Steps:

• Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.

PENNE A LA RUSSE

Steps:

• Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
• Melt butter in a medium saucepan adding crushed peppers.
• Cook for 1-2 minutes over medium heat.
• Add vodka and simmer for 1-2 minutes.
• Add tomato sauce and mix thoroughly.
• Add cream slowly being careful not to curdle it.
• Bring sauce to a simmer slowly.
• Drain pasta and add sauce mixing thoroughly.
• Add Parmesan cheese and mix well.
• Serve immediately.

EGGS A LA RUSSE

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

NOODLES A LA RUSSE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
• Mix together melted butter, sour cream and Parmesan cheese.
• Add meat and sour cream mixture to noodles.
• Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
• Bake, uncovered, for 30-35 minutes or until lightly browned.

RUSSIAN STYLE TROUT

Steps:

• Rub the salt and pepper into the trout.
• Combine the RAW eggs and milk.
• Dip fillets into egg/milk mixture, then cover with breadcrumbs.
• Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
• Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
• Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
• If desired, place lemon slices on top.