Fed up

saffron, and simmer until the mussels open. Add salt and pepper to taste.
     
     

    Raymond Ost
     
    Serves 6 Tuna
     
    6 6-oz. center-cut tuna steaks
    Olive oil
    Sea salt
    Black pepper
     
    Brush tuna with olive oil and season with sea salt and pepper. Grill for 2 minutes on each side over medium-high heat for medium-rare doneness.
     
    Tabbouleh
     
    1 box couscous (small grain)
    3 plum tomatoes, chopped
    2 bunches flat parsley, chopped (not too fine)
    1 red onion, chopped
    ½ bunch scallions, chopped
    Juice of 1 lemon
    ½ cup olive oil
    6 sprigs lemon verbena (optional) for garnish
    Salt and pepper to taste
     
    Cook couscous as directed on box. Cool completely. Add the rest of the ingredients and mix well. Season with salt and pepper to your liking.
     
    Dressing
     
    1 cup olive oil
    Juice of 2 lemons
    1 tbsp. Dijon mustard
    4 cloves garlic, chopped
    ½ bunch mint, chopped
    1 bunch tarragon, leaves only
    2 roasted red peppers (seeded and skinned)
     
    Whisk ingredients together and set aside.
     
    Tropical Fruit Chutney
     
    1 pineapple, peeled, cored, and diced
    2 mangoes, diced
    1 red onion, diced
    2 tomatoes, diced
    ½ bunch mint, chopped
    ½ bunch chopped parsley
    Juice of 2 lemons
    2 tbsp. honey
    4 cloves of garlic, chopped
    ½i—1 small habanero pepper, chopped (Note: These peppers are extremely hot. Please wear gloves when handling. Use pepper sparingly.)
     
    Mix all ingredients together and macerate for 24 hours.
     
    To Serve
     
    Make a bed of tabbouleh, place a tuna steak on that, and top with a few tablespoons of the fruit chutney. Drizzle the dish with dressing and add lemon verbena for garnish, if you like.
     
    Chef Erik Battes, Chef de Cuisine at Perry Street
    New York, New York
     
    Serves 6—8
     
    Celery Root Soup
     
    2 large celery roots 6 tbsp. butter
    2 shallots, sliced thin
    12 oz. chicken stock
    Salt, to taste
     
    Peel and cut celery root in even, large dice. Melt the butter in a pot over medium heat and sweat the shallots until tender. Add the celery root and the chicken stock and cook until the celery root is completely tender. Puree in a blender and season to taste with salt.
     
    Pickled Honeycrisp Apples
     
    1 cup champagne vinegar (or white wine vinegar)
    ½ cup sugar
    2 Honeycrisp apples (or other crisp, juicy apples), peeled and cut into small dice
     
    Combine the champagne vinegar and sugar in a pot. Bring to a boil and then cool down. Cover the diced apples with the vinegar and sugar mixture (pickling solution) and let sit for at least 30 minutes. The pickled apples should hold for about 2 hours.
     
    Glazed Celery Root
     
    ¾ cup butter
    3 tbsp. water
    Salt, to taste
    1 celery root, small dice
     
    Combine butter and water in a pot and cook over high heat until the liquid becomes homogenous and creamy. Season the butter and water with salt to taste. Add the celery root and simmer gently until tender. Remove from heat and reserve.
     
    Seared Foie Gras
     
    Foie gras, 1-oz. piece per serving
    Sea salt, coarse
    Black pepper, coarsely ground
     
    Heat a dry pan until aggressively hot. Place the foie gras in the pan and cook on one side until it is 85 percent cooked. Then flip the foie gras, cook for 15 seconds, and then remove from the pan. Season immediately with the coarse sea salt and black pepper.
     
    To Serve
     
    Celery leaves, picked from the center of the head
    Truffle honey or regular honey 1
     
    Place a spoonful of the glazed celery root into the center of a bowl. Then top with a seared piece of foie gras. Top the seared foie gras with the pickled apples and some celery leaf. Drizzle the truffle honey all around the bowl. Pour the soup into the bowl table side.
     
     
     

    Erik Battes
     
    Serves 4—6
     
    Shrimp
     
    20—30 extra-large shrimp (5 shrimp per person)
    1 tsp. chili flakes, ground
    5 tsp. star anise, ground
    5 tsp. salt Olive oil
     
    Season the shrimp with the chili flakes, star anise, and salt. Sauté in a smoking-hot pan with a small amount of olive oil until just cooked.
     
    Brown Butter Ginger Vinaigrette
     
    ¼ cup butter
    1 tbsp. ginger, brunoise (small dice)
    2 tbsp. shallots, brunoise (small dice)
    1 tbsp. rice wine vinegar
    1 tbsp. lime juice
    2 tbsp. soy sauce
     
    Cook butter in a pot until the milk solids turn dark brown. Combine all of the other ingredients in a bowl and whisk in the cooked butter. Be sure to include all of the milk solids with the butter. Reserve warm.
     
    Butternut Squash Puree
     
    Butternut squash, halved