GOLDEN VALLEY, MN-- With new ownership, a new food and beverage partner, and a renovated 20,000-square-foot clubhouse and pool oasis area,St. Paul's Hillcrest Golf Club is refreshed for the golf season.
Chef Dan Tschida joined us on KARE 11 Today with some yummy appetizer selections.
Blackened Beef and Boursin Cheese Spoon
Beef Tenderloin 8 oz
Blacken Seasoning 2 Tbl
Boursin Cheese 2 oz
Fresh Shallots 2 each
Olive Oil 3 Tbl
Cut the 8 oz steak in half vertically. Roll the tenderloin in your favorite blacken seasoning. Heat the oil in a Non stick sauté pan until almost smoking.
Sear the outside of the tenderloin on all sides. The tenderloin should still be close to raw in the middle. Additional cooking at a lower temperature may apply to those who like their beef more well done. Set aside and let rest before cutting.
Clean peel the Shallots. Slice the shallots into strips about and 1/8 of in thick, or julienne them. Heat 1 Tbl of oil in a non stick sauté pan to medium heat. Sauté shallots, stirring occasionally until golden brown. Remove from Pan and let sit at room temperature.
Slice Beef tenderloin into ¾ in slices. Place a small amount of Boursin cheese on the spoon. Lean a slice of the tenderloin on top of the cheese. Garnish with a small amount of Caramelized shallots. Makes 12 to 16 servings.
Seared Ahi Tuna
Sushi Grade Tuna 8 oz
Pickled Ginger 3 oz
Wasabi Powder 2 oz
Fresh Minced Garlic 1 clove
Mayo 1/2 cup
French Bread 1 Loaf
Sesame Oil 1 oz
Olive Oil 1 oz
Salt and Pepper
Place wasabi Powder in Bowl with 1 tablespoon of cold water and mix well. Wisk in mayo and minced garlic and season to taste.
Slice French bread loaf into ¼ in round slices. Drizzle with olive oil and black pepper.
Bake in oven at 350 for 3 to 5 minutes or just until golden brown. Some ovens Vary. Set aside to cool.
Season Tuna with Salt and Pepper. Place sesame oil in Non stick Sauté pan. Heat oil until almost smoking. Carefully place tuna in pan and sear on each side for 2 minutes. Tuna should be gray and Golden Brown on outside but still raw in the middle. Set aside to cool.
Heat 1 inch of vegetable oil in a small deep pan to 350 degrees. Carefully place pickled ginger in oil for 1 to 2 min. Ginger should curl up and still be pink in color when done. Scoop ginger out of oil with a slotted spoon and place on a plate with a paper towel.
Slice tuna to fit the size of the crostini. Place tuna on the crostini and top with small spoon full of Wasabi aioli. Top with fried Ginger and serve. Makes about 12 to 15 servings.
Dijon Chicken Puff Pastry
Chicken Breast 6 oz
Dijon Mustard 3 oz
Puff Pastry 10x 12 1 sheet
Egg 1 each
Brie Cheese 3 oz
Season chicken breast with salt, pepper, and small amount of Olive Oil. Place on grill and cook till internal temperature reaches 165 degrees. Cool in refrigerator until cold all the way through.
Cut the chicken into ¼ inch squares.
Slice the brie cheese ¼ slices to match the slice of the chicken but only half as thick as the chicken square. Some may want to remove the rind. It is not necessary but can be done.
Dust your table with a small amount of flour to prevent sticking. Lay out the sheet of puff pastry and cut it into 2 in square pieces. Cut the corners of each of the squares almost making what looks like a plus (+) sign. Wisk the egg in a small bowl with 1 or 2 Tbl of cold water. Brush each piece of puff pastry with the egg wash.
Pre heat oven to 350 degrees. First place one of the pieces of Brie Cheese in the middle of each of your brushed and cut puff pastry pieces. Then place a small amount of Dijon on top of each piece of brie. Now place the chicken on top of the brie and the Dijon. Fold up the puff pastry over the chicken, brie and Dijon. Start with the right and left flaps of puff pastry and then the top and bottom flaps. Press lightly to seal. Gently Pinch the corners and creases to unsure the appetizer is sealed shut. Place on a greased baking pan and bake at 350 degrees for 10 to 15 min or until puff pastry is golden brown. These can be made ahead of time and frozen. Thaw in a refrigerator completely before cooking.