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Monthly the hudspeth report presents recipes
from some of the city's top chefs at Metro Atlanta restaurants

2285 Peachtree Road, N.E • Atlanta, Georgia 30309

Rafih Benjelloun has been a fixture in Atlanta since 1991 when he opened The Imperial Fez, recognized as one of the top Moroccan restaurants in the United States, with his wife, Rita. Rafih was born in Fez, Morocco and Rita in Marrakesh, and both studied culinary arts in Western Europe. Rafih and Rita place a very high priority on contributing to the community, both on a local, national and international level. They are active participants and contributors to Operation Smile, Share Our Strength, The Atlanta Community Food Bank, African Childrens' Fund and Hosea Feed The Hungry & Homeless.

Serves 4 to 6 people

INGREDIENTS:

•8 to 12 baby eggplant (cut like flower and soak in lemon water and salt to taste for 1 hour)
•4 cups of ginger juice
•1 tbsp Paprika
•1 tbsp Cumin
•4 cloves of garlic finely chopped
•4 stems of parsley finely chopped
•4 stems of cilantro finely chopped
•2 stems oregano finely chopped
•2 stems fresh basil finely chopped
•Juice of 1 lemon or 2 tbsp. red wine vinegar
•2 tbsp. olive oil
•1/4 tsp. of chilly flakes
•Pinch of cayenne
•1/4 tsp of cinnamon
•1 tsp. black pepper
•Salt to taste
•Garnish: Lemon wedges

METHOD OF PREPARATION: Pour in a large pot 3 cups of ginger juice when boiling add eggplant, cook for 20 to 25 minutes.

Strain and leave in colander for 30 minutes to 1 hour. Put eggplant in a large bowl adds the rest of ginger juice and all the other ingredients. Mix well and refrigerate. When ready to serve, mix eggplant well and put around plate leaving the liquid in the bowl. Garnish with lemon wedges and serve cold.

 

VENISON CARENCRO

The 2004 hunting season draws to an end and the following recipe is for those of you who had a bountiful venison season. This recipe is part of DiRoNa's (Distinguished Restaurants of North America) archives and was submitted by Chef John Folse of Chef John Folse and Company, Taking the taste of Louisiana worldwide. Chef Folse is a Past DiRoNa Chairman. Located on the campus of Nicholls State University in Thibodaux, La., Chef John Folse Culinary Institute's program teaches the traditional classical art of cooking, it also focuses on Louisiana regional cuisine. Not only do you study the basic skills of every discipline from soups to desserts, but you also obtain a great working knowledge of Cajun and Creole cuisine. For more information you can visit Chef John at www.jfolse.com.

 

PREP TIME: 1 1Ú2 Hours
SERVES: 6

Carencro is a small Cajun village located directly between the town of Opelousas, the yam capital of the world, and Lafayette, the heart of Acadiana. Most of the early Cajuns used the swamp floor as their pantry, so naturally, venison would have been a main ingredient on their tables. When special company arrived, the back strap or tenderloin was served, suggesting the importance of the dinner guests.

INGREDIENTS:

· 6 (6-ounce) venison tenderloin steaks
· 1 cup dry red wine
· 2 tbsps fresh thyme, chopped
· 2 tbsps fresh basil, chopped
· 1 tbsp fresh tarragon, chopped
· 2 tbsps minced garlic
· Salt and cracked black pepper to taste
· 1Ú4 cup vegetable oil
· 1 tbsp flour
· 3 cups game or veal stock

METHOD OF PREPARATION:

In a small mixing bowl, combine chopped herbs and garlic. In a large baking pan, place venison steaks and coat each with red wine. Season the steaks evenly with herb/garlic mixture. Using your hands, rub the mixture into the venison steaks. Set aside at room temperature for approximately 2 hours. Reserve marinate for later use. NOTE: The steaks must be cooked immediately upon completion of marinating. The steaks will spoil if they are refrigerated prior to cooking. Preheat oven to 350 degrees F. In a cast iron skillet, heat oil over medium-high heat. Season venison steaks to taste using salt and pepper. Sauté steaks, a few at a time, until golden brown on all sides. Return the steaks to the skillet and place in the oven until internal temperature reaches 130 degrees F for medium. Remove steaks and keep warm. Pour all but 1 tablespoon of the reserved drippings from the skillet and place skillet over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until light brown roux is achieved. Pour the contents of the marinade pan into the skillet along with stock. Bring mixture to a rolling boil, stirring constantly, until thickened and reduce to sauce-like consistency. Season to taste using salt and pepper. Place an equal portion of the game sauce in the center of a 10-inch dinner plate and top with a venison steak. You may wish to serve a mixture of fall vegetables such as melon-balled yams, carrots, beets or potatoes as a garnish for this plate.

SOLEIL BISTRO
3081 Maple Drive • Atlanta
404.467.1790
www.soleilbistro.com 

RED SNAPPER

Soleil Bistro is a traditionally quaint bistro noted for its French cuisine and casual atmosphere. Owned by Tate Clements & Destiny Sanderson -- they would like to offer you a sampling of this relaxed, yet refined French tradition. Voted best of best in AJC Access. Best patio in The Piedmont Review. Best mussels in Jezebel Magazine. Bon Appetite

Recipe serves 4

•(4) 8 oz. Red Snapper filets
•1/2 lb. Asparagus
•1/2 lb. Shiitake Mushrooms
•1/2 lb. Carrots
•1/2 lb. Zucchini
•1/2 lb. Red Bliss Potatoes

Sauce:

•2 finely chopped Shallots
•1 finely chopped clove of Garlic
•Juice of 2 Lemons
•1 finely chopped bunch of Cilantro
•4 Tbls. Balsamic White Vinegar
•1/2 cup Olive Oil
•1/2 cup Blend Oil
•Salt & Pepper, Butter
• 1/2 cup Cherry Tomatoes

Method of preparation:

Saute potatoes and shiitake mushrooms in olive oil for four minutes. Boil chopped asparagus, carrots and zucchini for 1 to 2 minutes. Mix all the vegetables together and saute with sauce for 1 minute. Saute cherry tomatoes with balsamic vinaigrette, olive oil, salt & pepper, and butter for one minute. Saute Red Snapper in olive oil for 10 minutes. Place one cup of mixed vegetables on plate. Place Snapper on top. Cover with cherry tomatoes and sauce. Garnish with a piece of cilantro.

RATHBUN'S
112 Krog Street • Atlanta
678.488.9918
www.rathbunsrestaurant.com

 

GARLIC SHRIMP AND OKRA WITH BASIL

The cuisine at Rathbun's focuses on American Seasonal with Global Accents. Using both local seasonal organic produce and vegetables as well as local cheese from small vendors, chef Kevin Rathbun's goal is to offer great prime meats and seafood, prepared very simply. Also on the menu is simple 'crudo' which is raw fish, drizzled with olive oil, infused vinegar, citrus juices and sea salt. It is a very clean tasting way to prepare the fish as well as low-carb friendly.

Recipe serves 4

•24 white shrimp, peeled & deveined
•2 cloves garlic, shaved thin
•1 Tbsp. olive oil
•1 shallot, sliced thin
•12 pieces of okra, blanched & quartered
•1 cup tomatoes, medium diced
•1/2 cup torn basil leaves
•1 Tbsp lemon juice
•5 oz. whole sweet butter
•2 tsp. salt
•1/2 tsp. black pepper

Method of preparation:

Peel and devein shrimp, chill. In a large sauté pan sauté garlic, shallots and shrimp in olive oil. When shrimp are about 2/3 finished add remaining ingredients and simmer until shrimp are done. Adjust seasoning and serve. Spruce up the dish with jalapenos if you like.

HAVEN
1441 Dresden Drive
404.969.0700
www.havenrestaurant.com

LYLA'S SPINACH ENDIVE SALAD

Nestled in the heart of Brookhaven on the corner of Dresden Drive and Appalachee Drive, Haven is a new part of one of Atlanta's most historic areas. An urban, loft-style restaurant opened by Michel Arnette. Accompanying Arnette is executive chef Jeff Gomez. Gomez was the youngest executive chef of the Buckhead Life Restaurant Group and this is the first venture for them both. The food is a fresh, hearty presentation of American cuisine.

•1 pound washed baby spinach
•3 Belgian endive (julienne)
•1 Vidalia onion (julienne)
•1 head Radicchio (shaved)•1 pound assorted mushrooms

Dressing

•1/2 pound applewood smoked bacon (diced)
•3 gloves minced garlic
•Tbsp honey
•Tbsp sugar
•Tbsp Worchestire sauce
•1/2 cup white balsamic vinegar
•Salt and pepper (to taste)

Method of preparation:

Cook bacon until done, add garlic. Cook until light brown. Add remaining ingredients in order listed above. Bring to a broil, remove from heat. Add to salad ingredients listed above, toss & serve.

OLIVES WATERSIDE
6450 Powers Ferry Road
770.226.0201
www.oliveswaterside.com

SZECHUAN WINGS

Olive's Waterside is located in a panoramic setting complete with a view of a pond, woods and surrounded by wild life in the former Chart House location on Powers Ferry Road. The cuisine is a mix of 'eclectic' American fare featuring specialty sandwiches, fresh seafood and California-style grilled pizzas. A full bar featuring an extensive Martini list of 50 varieties ($6.75) and a well-rounded wine list is also available.

SZECHUAN SAUCE INGREDIENTS

•4 tsp. plum sauce
•2 tsp. hoisen sauce
•1 tsp. red hot
•dash of curry
•1 tsp. coconut milk
•1 tsp. teriyaki sauce
•1/4 oz. butter
•dash Szechaun berries
•1 tsp. sanbul
•1 tsp. corn syrup
•dash of cayanne pepper
•1 tsp. black pepper

OTHER INGREDIENTS

•16 oz. chicken wings
•1 cup soy sauce
•1 packet cajun seasonsing mix
•cooking oil
•bleu cheese dressing
•mixed greens

Method of preparation:

Marinate wings in soy sauce & cajun seasoning for 1 hour. Bake at 375 for 30 minutes, stirring at 15 minutes. Deep fry the wings until golden brown. Mix all Szechuan sauce ingredients together and mix in fried wings then bake at 375 until bubbling. Serve with bleu cheese dressing and mixed greens.