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Polenta

  • In a Medium Sauce pan over medium heat place butter and oil , add minced garlic, onions and pimentos peppers and sweat for three minutes.
  • Add the Heavy Cream and the Stock and bring to a boil.
  • On a medium heat, slowly add the polenta by whisking it in. Continue cooking on medium heat and stirring with spatula. 
  • When Polenta is...

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Polenta

  • In a Medium Sauce pan over medium heat place butter and oil , add minced garlic, onions and pimentos peppers and sweat for three minutes.
  • Add the Heavy Cream and the Stock and bring to a boil.
  • On a medium heat, slowly add the polenta by whisking it in. Continue cooking on medium heat and stirring with spatula. 
  • When Polenta is smooth and bubbling like hot lava remove from stove and add the shredded cheddar cheeses and season with salt and black pepper.
  • Fold in the Minced Parsley
  • Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes. 
  • Cut into 3 Inch Circular Discs and set aside.

 

For the Tuna Tartare: 

  • Combine then tuna, with all the other ingredients in a large bowl and gently fold until they are well incorporated. Taste and adjust salt and pepper if needed. 

 

For the Avocado Cabralis Cream:

  • Combine all ingredients in a blender and blend until smooth.

 

To Assemble.

  • Place a disc of polenta on the plate and top with a dollop of tuna tartare. Place a cranberry on top followed with a sprig of fresh dill. Carefully lace the Avocado cream around the plate in a circular fashion and sprinkle the egg whites and yolks around, followed by accenting with the dried capers. Lastly place the caramel popcorn around the Tuna disc and enjoy.. 

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Ingredients 4 persons
  • POLENTA
  • 2 ½ Cups Corn Flour / Polenta Grain
  • 3 Cups of Stock
  • 2 Cups Heavy Cream
  • 2 Tbsp of Vegetable Oil
  • 4 Tbsp of Butter
  • ½ Cup of Shredded Cheddar Cheese
  • ¼ Cup of Parmesan Cheese
  • 3 Tbsp. Minced Garlic
  • 3 Tbsp. of Finely Minced Parsley
  • 3 Tbsp. of Minced Onions
  • 2 Tbsp. of Minced Pimento Peppers
  • 1 Tsp. Freshly grounded black pepper
  • 2 Tsp. Salt
  • TUNA TARTARE
  • 12 ounces sushi grade tuna finely diced
  • 4 Tbsp Olive oil
  • 2 Tbsp of Freshly Squeezed Lemon Juice
  • 1 Tbsp of Freshly Squeezed Orange Juice
  • 3 Tbsp of Minced Garlic
  • 5 Tbsp of Fine Diced Purple Onions
  • 2 Tbsp of Fine Diced Onions
  • 3 Tbsp of Fine Diced Chives
  • 3 Tbsp of Fine Diced Celery Leaves
  • 2 Tsp. of Minced Jalapeno or Hot Pepper
  • 3 Tbsp chopped Fresh Cilantro Leaves
  • Black Pepper and Salt to Taste
  • AVOCADO CABRALIS CREAM
  • 1 Cup of Avocado Flesh
  • 3 Oz of Cabralis or Blue Cheese
  • ½ Cup of Have Cream
  • 2 Tsp of Chili Powder
  • Salt and Pepper to taste
  • GARNISHES
  • 1 Boiled Egg - (Yolks Separated from Whites)
  • 2 Tbsp Dried Crispy Capers
  • 1 Tsp of Dried Cranberries
  • Sprigs of Fresh Dill
  • 2 Oz of Caramel Popcorn.
Recipes. The Cook & Chef Institute