Recipe By: Chef Gary | ||||||||||||||||||||||||||||||||||||||||
Servings: 8 to 10 for appetizer or first course | ||||||||||||||||||||||||||||||||||||||||
Preparation Time: 1 hour | ||||||||||||||||||||||||||||||||||||||||
Wine Suggestion: Serve a wine without oak (the soup is spicey) like a Rosé Champagne such as Vueve Clicquot Rosé, or a Gewürztraminer. | ||||||||||||||||||||||||||||||||||||||||
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Instructions:
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Notes:
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Glossary:
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Chef Gary Rush Leader in Facilitator Training
"Recipes on a website about Structured Facilitation and Facilitator Training?"
In 1985, Gary founded MG Rush Systems, Inc. In 2004, he ceased operations of MG Rush Systems and left the U.S. to pursue his dream of becoming a restaurateur and incorporated in Puerto Rico as MG Rush dba Miracles Restaurant, a critically acclaimed restaurant in Old San Juan, Puerto Rico.
"Gary believes that pursuing dreams keeps us alive and growing. That our dreams provide synergies and lessons in life that we use as we pursue new goals and that it is never a mistake to pursue our dreams - it is a mistake not to."
In 2005, after a one year absence, Gary returned to consulting reinstating MG Rush Systems, Inc., changing his company name from MG Rush Systems to MGR Consulting, Inc.
"The greatest homage we can pay to truth is to use it." -- Ralph Waldo Emerson
Gary Rush, IAF CPF | M, MGR consulting, Inc. is back with a new identity! - new company name, new internet domain: mgrconsulting.com, new telephone number, new logo, new lessons learned, new ideas, tools and concepts, and a new product - FoCuSeD™ holistic structrured facilitation - the ultimate structured facilitation technique - a revolution from FAST facilitation (a proprietary structured facilitation product created by Gary in 1985), but with the same values, mission and vision, to continue his legacy as a recognized leader in the field of Structured Facilitation and Facilitator Training.
So, Gary is also a Chef (read our FoCuSeD™ Facilitator eNewsletter Pursuing Dreams).
As a Chef he adds recipes to complement the season. Check out his recipes and let us know what you think - contact Gary.
Chef Gary | Lobster Brandade
Recipe By: Chef Gary, adapted from Charlie Trotter | ||||||||||||||||||||||||||||||||||||||||||||||||
Servings: 8 for main appetizer or 8 as a side dish with entré | ||||||||||||||||||||||||||||||||||||||||||||||||
Preparation Time: 2 hours | ||||||||||||||||||||||||||||||||||||||||||||||||
Wine Suggestion: This is a lobster dish and goes well with a crisp white wine, such as a Vouvray, Sauvignon Blanc, or even a Pinot Noir. | ||||||||||||||||||||||||||||||||||||||||||||||||
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Prepare the Salt Cod: Rinse salt cod. If using Bacalao, soak in repeated changes of cold water over 2 days. Bring almost to a boil and strain immediately. Repeat 3 more times. Do not let it boil. While still warm, place in a mixer bowl with a paddle attachment and slowly beat it at medium speed to fluff. Make the Brandade: Add the warm potato, bit y bit until it is fully incorporated. Beat in the garlic, then, with the mixer still at medium speed, slowly drizzle in the olive oil, then the cream. Fold in the cilantro and lobster/shrimp/or langoustine meat. Season to taste with salt and pepper. Using plastic wrap, form a log about 2 to 2 ½ inches in diameter. Tightly roll the wrap, secure the ends, and place in a freezer for 1 hour.Finish and Plate: Remove log and let it sit for 10 minutes. Cut into ½ to 1 inch sections. Dredge in flour, then egg wash, then bread crumbs and deep fry or sauté for about 5 minutes or until golden brown. To serve: Thinly slice shallots, dredge in flour and fry until crispy; thinly slice another shallot and stew with butter until soft - about 10 minutes. Place stewed shallots on bottom, followed by brandade and topped with fried shallots. |
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Notes: The Brandade lasts for up to 6 months in the freezer.
Glossary: Bacalao is dried salted cod found in most Hispanic Grocery stores. |
Chef Gary | Salmon Mousse
Recipe By: Gary Rush | ||||||||||||||||||||||||||||||||
Servings: 36 for appetizer | ||||||||||||||||||||||||||||||||
Preparation Time: 1 hour plus 3 hours chilling time | ||||||||||||||||||||||||||||||||
Special Equipment: stock pot, food processor | ||||||||||||||||||||||||||||||||
Wine Suggestion: Use a light Pinot Noir or a Rosé Champagne such as Vueve Cliquot Rosé | ||||||||||||||||||||||||||||||||
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Notes:
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Glossary:
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Chef Gary | Scallops Ceviche
Recipe By: Chef Gary | ||||||||||||||||||||||||||||||||||
Servings: 12 for appetizer | ||||||||||||||||||||||||||||||||||
Preparation Time: 15 minutes plus 1 hour chilling time | ||||||||||||||||||||||||||||||||||
Wine Suggestion: Serve a Sauvignon Blanc or a Vouvray. You want a crisp, clean wine that won't overpower the delicate scallops. | ||||||||||||||||||||||||||||||||||
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Make the ceviche:
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Notes: This is best served the same day as it's made. Garnish with edible flowers for presentation. | ||||||||||||||||||||||||||||||||||
Glossary: Guanábana - The Soursop, Soursap, Guanábana, Graviola, Zuurzak, Coração-da-Índia, Guyabano or Corossol is a broadleaf flowering evergreen tree native to the Caribbean, Central and South America, from Brazil north to the West Indies. It is also commonly grown in South-East Asia, where it is known by names such as Sirsak (Indonesian, a corruption of the Dutch zuurzak) and Durian Belanda (Malay, lit. "Dutch durian"). It is in the same genus as the cherimoya and the same family as the pawpaw. Comparisons of its flavor range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana. The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced or pureed rather than eaten directly (information obtained from Wikipedia). |
Chef Gary | Lamb Chops with Tamarind Sauce
Recipe By: Chef Gary | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Servings: 4 for main course | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Preparation Time: 1 hour | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Special Equipment: stock pot, strainer | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Wine Suggestion: This is a rich dish and requires either a Rosé Champagne or a spicey Syrah or Shiraz (Australian). "Jacobs Creek Shiraz" is a good match. You can also pair this with a good Spanish Rioja that isn't overly oaked. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Make the Sauce: Place fruits and vegetables in sauce pan with bottle of wine. Bring to a low simmer and break up the tamarind pulp. Cook over low until reduced by 1/3 and tamarind pulp is fully dissolved. Add beef stock and simmer to thicken. Strain well - pushing solids through strainer to thicken sauce. Stir and reduce slightly. Season with salt and pepper and finish with butter. |
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Prepare the Lamb:
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Notes: The sauce keeps for up to 2 weeks in the refrigerator. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Glossary: "Frenched" lamb chops are those where the meat has been cleaned away from the rib bone and only the round portion of the meat is left. This should be tied with butcher or kitchen twine to hold a round shape for presentation. Remove the twine before serving. |