Prawn Cocktail Marie Rose Sauce, Smoked Salmon, Shrimps & Iceberg Recipe

Prawn Cocktail Marie Rose Sauce, Smoked Salmon, Shrimps & Iceberg Recipe - An American prohibition classic; I made thousands of these in my parents’ pub in the 80s. Prawn cocktail is nostalgic, retro, and just a tiny bit naff, but in a really brilliant way. People love it, and, if it’s done well, it’s always memorable.


SERVES 4
20 MINUTES

Prawn Cocktail Marie Rose Sauce, Smoked Salmon, Shrimps & Iceberg

Coriander-Seared Tuna with Citrus and Fennel Salad Recipe

Coriander-Seared Tuna with Citrus and Fennel Salad Recipe - This is a classic example of three ingredients that work really well together. The recipe is so simple that every ingredient really needs to shine. I only make this dish during the winter, when citrus is at its best. When shopping for tuna, be specific: The term sushi grade isn’t regulated, so ask your fishmonger for #1 grade ahi (yellowfin or bigeye) tuna, which is the tuna industry’s highest ranking. Make sure it’s shiny, firm, and lacking any fishy smell. Ask the fishmonger to cut a log about 4 inches long and 2½ inches wide from the tuna loin. If this isn’t possible, you may need to cut smaller pieces from a larger steak, as described below.

SERVES 6 As An Appetizer or 3 As A Light Main Course

Coriander-Seared Tuna with Citrus and Fennel Salad Recipe

Hazelnut and Wild Mushroom Pâté Recipe

Hazelnut and Wild Mushroom Pâté Recipe - This pâté was one of the first recipes I successfully adjusted on my own. My stepmother clipped the original recipe from a newspaper, probably in the late 1980s, and I revisited it around the time of my first cooking job in college. Its base was hazelnuts and mushrooms, which is inherently a great combination, but with a few small adjustments, I improved on the original. All I did was trust my instincts and play around a bit. Today, I make a version of that same pâté with a few more tweaks.

In Oregon, chanterelles are in season at the same time as hazelnuts, so this starter is a particularly lovely expression of where I’m from. I usually serve this rich dish as an appetizer, but because it has a meaty flavor from the nuts and mushrooms, it works nicely as part of a vegetarian main dish, as well. You can also serve this versatile pâté with my buttery Homemade Ritz Crackers, spread it on a crusty baguette, use it as a topping for a savory dough (like Crème Fraîche Tarts, or serve it with a cheese plate.

MAKES 1½ Cups

Hazelnut and Wild Mushroom Pâté Recipe

Chicken Liver Mousse Recipe

Chicken Liver Mousse Recipe - We started serving chicken liver mousse at Beast within a week of opening, and it’s now one of our signature charcuterie items. The exact formula has been played with a lot over the years, as I’ve experimented with different liquors. I have also tried out various vehicles to serve it with, but my favorite is buttery, flaky Homemade Ritz Crackers.

You can bake the mousse in essentially any type of vessel (a 1½-quart terrine mold or glass loaf pan works well). You must allow at least ¾-inch headroom, however, as the mousse rises slightly as it bakes. Once the mousse has been in the oven for 15 minutes, keep an eye on the temperature because the size and depth of the vessel will affect cooking time. For the water bath, which will allow the mousse to cook gently, you will need a deep roasting pan, hotel pan, or other large ovenproof pan or dish for holding the terrine mold or loaf pan (the water must come at least halfway up the sides of the smaller dish).

MAKES 2 Cups

Chicken Liver Mousse Recipe

Steak Tartare on Brioche with Quail Eggs Recipe

Steak Tartare on Brioche with Quail Eggs Recipe - There’s a lot of steak tartare in this world, and there are many chefs who put all sorts of creative things in their tartare, often to delicious effect. I am not one of them. This tartare is classic, and I like it for its simplicity. Start this dish one day before you want to serve it to allow enough time to freeze the meat completely. Freezing makes it possible to slice the meat into perfectly clean, neat cubes without any mushing or tearing.
A final note: Buy a few more quail eggs than you plan to serve, as the yolks in one or two will inevitably break before serving. Quail eggs can be found at many Asian markets (and sometimes even at local farmers’ markets).

MAKES 12 Appetizer-Size Toasts

Steak Tartare on Brioche with Quail Eggs Recipe

Figs with Foie Gras Mousse Recipe

Figs with Foie Gras Mousse Recipe - I invented this recipe before Beast opened, when I was catering the wrap party for director Gus Van Sant’s movie Paranoid Park, which was filmed in Portland. Many of the actors were French, and the party was held on Bastille Day, so I wanted to make something special for them.

I didn’t have much experience cooking foie gras, so I called my friend and former sous chef Gabriel Rucker (now of Le Pigeon and Little Bird Bistro), who gave me the inspired advice to melt the foie a little bit before blending it into a mousse, a step that ultimately helps the mousse set properly. And I knew I wanted the dish to taste slightly like dessert, which is where the vanilla and figs come in. You can use any fig variety, as long as the fruits feel fairly soft and ripe. Drier varieties such as Black Mission are easier to caramelize, which you can do with a handheld torch.

The mousse itself has become a signature dish at Beast: it is the filling in the foie gras bonbon that’s been on our charcuterie plate since we opened.

SERVES 8 to 12

Figs with Foie Gras Mousse Recipe