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posted: 6/7/2017 6:00 AM

Recipes from Karl Gerzan, Cook of the Week

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  • Cook of the Week Karl Gerzan of Winfield lived in Mexico for a time and took inspiration from the local cuisine.

      Cook of the Week Karl Gerzan of Winfield lived in Mexico for a time and took inspiration from the local cuisine.
    Bev Horne | Staff Photographer

 
A Mexican version of oysters Rockefeller by Cook of the Week Karl Gerzan of Winfield.
  A Mexican version of oysters Rockefeller by Cook of the Week Karl Gerzan of Winfield. - Bev Horne | Staff Photographer

Mexican Oysters Rockefeller Ostiones Rockefeller Mexicanos

24 oysters

1 pound pork belly

1 ounce baking soda

6 medium green tomatoes, (tomatillos)

1 cerrano pepper

1 medium avocado

1 bunch fresh cilantro

2 ounces cotija cheese

1 ounce reposado tequila

3 limes

Kosher salt

Fresh ground black pepper

A day in advance rub down the pork belly with baking soda and kosher salt. Let rest in your refrigerator uncovered overnight. Rinse in cold water and chop into ½-inch cubes. Place in wok, add enough cold water to cover. Simmer on low 2-4 hours until water has evaporated, stirring every 30 minutes or so. At this point the fat will start to render out and the frying will begin. It will take only 5-10 minutes to crisp the pork belly. Keep an eye on it so as not to burn these tasty little nuggets! Remove from wok and drain on a paper towel lined plate. Dice and reserve for assembly.

In a reactive pan, char the green tomatoes, (tomatillos) and the cerrano pepper. Be sure to stem and seed the pepper.

In a blender, puree the charred green tomatoes and cerrano pepper, a handful of fresh cilantro, juice of 1 lime, kosher salt and fresh ground black pepper.

Deglaze the pan with an ounce of reposado tequila and scrape up all of the blackened bits. Be sure to do this off heat.

Return the puree to the pan and mix well over low heat for 2 minutes or until the tequila is cooked off.

Reserve half and return the other half of the salsa verde to the blender. Add the avocado to the blender and pulse until smooth.

To assemble: Shuck the oysters and place on a cast iron griddle, (or cookie sheet). Top each with a ½ teaspoon of salsa verde, cotija cheese and diced pork belly chicharrones.

On a 400 degree preheated grill, (or oven) cook until the visible liquid is bubbling. Approximately 20 minutes.

Serve with tortilla chips, your avocado infused salsa verde, lime, Mexican crema and any remaining chicharrones.

Butter Poached Lobster Carbonara

4 ounces Pancetta

8 large eggs

2 4-ounce lobster tails

3 cups all-purpose flour

1 stick unsalted butter

2 ounces Parmesan

Kosher salt

Fresh ground black pepper

Make fresh pasta: Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until dough forms. Move dough onto a lightly floured surface and knead, dusting lightly with flour until smooth, about 5 minutes. Wrap it up in plastic. Move to fridge for 1 to 2 hours.

Using your pasta maker roll the sheets out to a thickness of #6 and then cut into your preferred noodle. I like fettuccine for this dish. Alternatively you can just use dried pasta.

In a small pan slowly melt the butter. Add in the shelled lobster tails and simmer on low. Using a spoon continuously ladle the hot butter on top of the tails until the flesh has turned white. Approximately 3-5 minutes.

Dice your pancetta into 1/8-inch cubes and sauté until crispy. Remove and drain on paper towel lined plate.

To assemble: Cook your pasta al dente in lightly salted water. Reserve ¼ cup of the pasta water.

In a large bowl whisk together 4 egg yolks, an ounce of Parmesan, ¼ teaspoon of kosher salt and a teaspoon of fresh ground black pepper.

Add pasta and reserved pancetta to your egg mixture. Adjust thickness with reserved pasta water if needed.

Slice lobster tails into ¾-inch medallions and place on top of pasta.

Top with remaining parmesan cheese.

Salt and pepper to taste.

Cedar Planked King Crab, Asparagus Rolls With Dill hollandaise

1 cedar plank

3 sticks of unsalted butter

3 egg yolks

2 tablespoons fresh lemon juice

Kosher salt and fresh ground pepper, to taste

1 package fresh dill

2 cloves of garlic

2 pound king crab

1 pound asparagus

4-5 slices of thick cut bacon

3 tablespoons extra-virgin olive oil

Soak cedar plank in water for at least an hour before use.

Slowly melt 2 sticks of unsalted butter. In a blender add 3 egg yolks, lemon juice, kosher salt and fresh ground black pepper. Pulse for just a few seconds.

Slowly stream in the melted butter. If needed add hot water to achieve your desired consistency.

For the crab: Mix together melted butter, minced dill, minced garlic, kosher salt and fresh ground black pepper. Rip the thawed king crab legs open on one side and stuff as much of the butter mixture inside as you possibly can. Place on soaked cedar plank.

Snap asparagus spears and marinate in olive oil, kosher salt and freshly ground black pepper. Wrap 4-5 spears with one half slice of thick cut bacon. Secure with kitchen twine.

Place cedar plank with the king crab on the grill at 350 degrees for about 20 minutes or until the meat separates from the shell ever so slightly.

Place the asparagus wraps on the grill. Monitor closely and flip frequently until the bacon is crispy and the asparagus is slightly blackened. Watch for flare ups.

Serve with the dill hollandaise and a crisp sauvignon blanc.

Karl Gerzan of Winfield

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