GOLF KITCHEN RECIPE: EXPRESSO MARTINI COCKTAIL Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Victoria, Australia

 

EXPRESSO MARTINI COCKTAIL

Recipe by Warwick HIlli, Executive Chef at Kingston Heath Golf Club, Melbourne, Victoria, Australia

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com

Kingston Heath’s take on a classic cocktail.

Makes 10

Ingredients – Part One
300 grams Belcolade Dark Chocolate Buttons
90 milliliters Water
60 grams Glucose Syrup
400 milliliters Pouring Cream
2 1/2 Silver Gelatine Leaves
25 milliliters Vodka
25 milliliters Kahlua

Preparation – Part One

Place chocolate buttons over low heat in a double boiler until melted.
Semi whip cream and set aside.
Place glucose and water in suitable size pot and bring to boil.
Combine the two and whisk until lump-free, stir in Vodka and Kahlua.
Place gelatine leaves in cold water until semi dissolved, drain most of the water then dissolve over low heat until melted with no lumps.
Mix into the chocolate.
Fold in the semi whipped cream
Pour/ladle into Martini or Champagne glasses, 1 cm from the top – gently tap down so its level.
Place into the fridge and start Part Two.

Ingredients – Part Two

Double shot of Fresh Espresso Coffee
50 grams Caster sugar
2 Egg Yolks
150 milliliters Pouring Cream
2 Silver Gelatine Leaves silver

Preparation – Part Two

Semi whip cream and set aside until later.
Boil the shot of coffee with ½ of the sugar for 2 minutes, let cool down.
In a bowl whisk the egg yolks with remaining sugar until dissolved.
Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60c.
Add the dissolved gelatine leaves, when cool, fold in semi whipped cream.

Assembly

When part one is set, pour part two over the top.
Garnish with 3 coffee beans, as per photo.

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Pasta “Aglio, Olio, e Peperoncino” (Garlic, Oil, & Chili Flakes)

Recipe and photo by Fred Bollaci Enterprises

Pasta “Aglio Olio e Peperoncino” Evoo, Garlic, Red Chili Flakes, garnished with Italian Parsley and Pecorino. 👍❤️🇮🇹🍝🌶🧄
This is simple and spicy (as much as you want it to be), if you’re not into spicy, just do garlic and oil.
Serves 2
1/2 lb pasta
2 cloves garlic, sliced
2 tablespoons red chili flakes, more to garnish
6 tablespoons evoo, more to garnish.
Italian parsley chopped to garnish.
Pecorino Romano grated, to garnish.
Heat the water to a boil. Drop the pasta.
Heat evoo and garlic with red chili flakes, simmer a couple minutes to soften garlic, combine flavors. Shut heat, remove from stove, splash pasta water and stir to slow cooking.
Toss very al dente pasta with pan of sauce, add splash more pasta water, put back on to stove, turn up heat, stir a couple minutes.
When sauce is “tight” not liquidy, remove from stove, garnish with chopped Italian parsley, serve with pecorino and drizzle of evoo.

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GOLF KITCHEN RECIPE: LOBSTERS AND CUCUMBERS Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida

LOBSTERS AND CUCUMBERS

Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA

Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia

Serves 4

Ingredients

Lobster
4 Maine Lobster Tail (steamed in shell, split lengthwise, removed from shell)

Cucumber & Fennel Salad
1 European Cucumber (sliced lengthwise)
1 Fennel Bulb

Dressing
2 teaspoons Shallots (minced)
2 Tablespoons Champagne Wine Vinegar
1 teaspoon Kosher Salt
½ teaspoon Fresh Ground Black Pepper
2 teaspoons Sugar
2 Tablespoons Sour Cream
1 ½ teaspoons Dill (chopped)
2 teaspoons Mint (chopped)
1 Tablespoon Chives (minced)

Garnish
12 Leaves
12 Petite Rainbow Lucky Sorrel
12 Mustard Blooms
Fennel Pollen (as needed)

Chef Note: Garnish supplied by The Chef’s Garden, Huron, Ohio.

Preparation

Cucumber & Fennel Salad

Using a mandoline, thinly slice the cucumber on the bias about 1/8” thick. Slice the fennel bulb about 1/16” thick and place in a small stainless-steel bowl. Reserve in refrigerator for service.

Dressing

In a small bowl combine shallot, vinegar, salt, pepper and sugar. Mix well, then whisk in sour cream. Add the cucumber and fennel, mix gently by hand. Add the dill, mint and chives. Reserve in cooler for minimum of two hours before service.

Assembly

Place approximately one cup of cucumber/fennel mixture in a tight nest in center of plate. Top the salad with the two of the lobster tail halves with the colorful side of the lobster exposed. Garnish with nasturtium, sorrel and mustard blooms. Dust the salad with fennel pollen Serve immediately.

Wine Match

Shafer Red Shoulder Ranch Chardonnay 2017

​ ~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.

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GOLF KITCHEN RECIPE: KOREAN STYLE STRIPED MARLIN AND RED OGO POKE Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii

 

 

KOREAN STYLE STRIPED MARLIN AND RED OGO POKE

Serves 4

Chef Note: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean.

Ingredients

1 lb. Striped Marlin (cut into ½ inch cubes)
¼ cup Maui Onion (diced finely)
¼ cup Green Onion (thinly sliced)
½ cup Red Ogo (roughly chopped)
2 Tbs. Soy Sauce
1 Tbs. Toasted Sesame Seeds
1 Tbs. Momoya Kim Chee Base
½ tsp. Alae Sea Salt

Preparation

After prepping all ingredients gently mix together immediately before serving.

Assembly

Place freshly mixed poke on a thin bed of chilled lettuce and garnish with thin sliced scallions and a pinch of red ogo.

​Should be eaten cold so serve immediately.

Wine Match

Selbach Oster Riesling Kabinett Halbtrocken

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GOLF KITCHEN RECIPE: MOJITO BY MURTOLI Recipe by Tobias, Mixologist at Domaine de Murtoli Golf Club and Resort, Corsica, France

 

MOJITO BY MURTOLI

Recipe by Tobias, Mixologist at Domaine de Murtoli Golf Club and Resort, Corsica, France.

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information and to subscribe to Golf Kitchen Magazine, visit www.golfkitchen.com

Ingredients

1/2 Green Lemon
2 cl Cane Sugar Syrup
5-6 Fresh Mint leaves
8 cl Myrte Liquer (Corsica)
3 cl Aquavita Cedrat (Domaine Mavela, Corsica)
2 cl Sparkling Water
1/4 cup Crushed Ice

Preparation

In an old fashioned tall glass press the lemon slices, cane sugar syrup and the mint leaves together against the side of the glass with a spoon to release the aroma.

Add the Myrte Liquor and the Brandy Cedrat

Add the crushed ice and top with Sparkling water.

Garnish with lemon slices and fresh mint leaves.

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