Diver scallop with grilled watermelon, tomatillo, shiso and rosewater emulsion

Le Bec-Fin
1523 Walnut Street | 215.567.1000
www.lebecfin.com

From Chef Nicholas Elmi.

Procedure:
In a large vacuum bag seal the watermelon with the thyme and mint on high to compress and break down cell walls. Let stand for 30 min. Remove from bag and grill on high until you achieve color. Cut into small dice and reserve. Add the tomatillos, scallion and water to a small pot. Bring to a boil and then cool as fast as possible. Puree in a vita prep til smooth.

Season and reserve. With an immersion blender puree the shellfish stock, rosewater and lecithin to create a foam. Sear the scallop with high heat to caramelize on either side. The scallop should be medium rare. In a bowl lay down some tomatillo puree. Mix together the watermelon, tomato and shiso and spoon on top of the puree. Place the cooked scallop on top of the watermelon and finish with the emulsion of rosewater.

Broccoli Rabe and Cannellini Bean Soup

Le Castagne
1920 Chestnut Street | 215.751.9913
www.lecastagne.com

Chef Scarduzio’s family recipe, with macerated fruit.

Makes 2 gallons. Yields 40-50 servings.

Procedure:
Remove all leaves from stems of the broccoli rabe. Cut 3 inches of the stem off the bottom. In a medium pot heat 1/4 cup of the olive oil and sweat the celery, carrots and onion. The top half with the florets and leaves chop roughly and add to the pot of vegetables. Add the chicken stock and bring to a boil. Heat the rest of the oil in another medium pot. Add the sliced garlic and cook until golden brown. Add the total contents of the pot with the chicken stock to the garlic and oil. Cook for 5 more minutes and then blend with a hand blender until smooth. Add in the cannellini beans; adjust seasoning with salt and pepper. Serve with Parmesan cheese.

Fall’s Spinach Ravioli

Ristorante Panorama
14 North Front Street | 215.922.7800
www.pennsviewhotel.com/ristorante_panorama/

From Chef Rosario Romano. Serves four.

Procedure:
Ravioli Stuffing Instructions
Combine first 5 ingredients in a bowl and mix well. Set aside until needed.

Ravioli Pasta Dough Instructions
Using an electric mixer, combine all ingredients and mix well. Set aside pasta on a lightly floured surface, to rest 20 minutes.

Using pasta machine, roll dough through machine starting with the number 9 and finishing with number 1. Cut out five-inch circles with a round cookie cutter. Divide stuffing between the circles (1 tbsp. of filling). Using a pastry brush, evenly apply water around the edge of the circles. Repeat step for the remaining circles. Take the precut pasta circles and place over top of each stuffed circle. Press firmly around edges to create seal. Place on a floured tray and set aside.

Procedure:
Spinach Sauce Instructions
In a small saucepan, sauté onions in olive oil over medium heat, approximately 5 minutes or until translucent. Then add spinach and sauté another 5 minutes. Add salt and pepper, heavy cream and cheese. Remove mixture and place in a food processor, puree mixture and keep warm until ready to serve.

To serve
Cook ravioli in boiling salted water about 7 minutes. Ladle sauce into four pasta bowls. Strain ravioli and place ravioli onto each bowl. Garnish with fresh chopped parsley and serve.

Satay Chicken Skewer in Honey Bourbon Glaze

Joseph Poon Chef Kitchen
1010 Cherry Street | 215.928.9333
www.josephpoon.com

From Chef Joseph Poon.

Procedure:
1. Cut each thigh into 3 pieces.
2. Place into marinated sauce for at least 1/2 hour before using 6" bamboo stick to skewer the chicken.
3. Cook the Bourbon glaze until all the sugar dissolves completely. Set it aside.
4. Grill the chicken, when it is almost done, brush the honey glaze on it.
5. spray some bourbon and sprinkle a spoonful of chopped crunch roasted peanuts.
6. Put the satay sauce on the side of the plate as dip.
7. Serve hot within 1/2 hour.

Notes:

You will need a couple of 6” bamboo sticks and a brush.

This recipe can be used for BBQ pork and salmon, too.

Shelf life is 1/2 hour

Penne, Applewood Smoked Chicken, Spinach, Sun Dried Tomatoes, Walnut Cream Sauce

Davio's Northern Italian Steakhouse
111 South 17th Street | 215.563.4810
www.davios.com

Serves four.

Procedure:
1. In a large sauté pan add oil and heat on high.
2. When pan begins to smoke add garlic and walnuts stirring until garlic becomes translucent.
3. Add smoked chicken and sundried tomatoes, stirring occasionally
4. Add heavy cream and reduce by half
5. Add spinach and pasta, stir thoroughly and season.
6. Add chopped parsley and serve.

Strawberry Rhubarb Cobbler

13
1201 Market Street | 215.625.6795
www.marriott.com

From Chef Judson Branch and his team at the Philadelphia Marriott Downtown’s 13, Circ and the Terrace at 13.

This recipe makes one large pan or about 20 crème brûlée dishes.

Procedure:
Cook pineapple juice & rhubarb until rhubarb is soft. Remove from stove, add strawberries and sugar, allow to cool. Once cool, add Cassis and instant gel until it reaches your desired consistency. Place mixture in cobbler dish, drop pieces of cobbler topping on top, back until topping starts to brown.