| Amount |
Ingredient |
| 12 each |
Sea Scallops (recipe to follow) |
| 16 ounces |
Scallop Mousse (recipe to follow) |
| 1/4 cup |
Brown Butter (recipe to follow) |
| 2 cups |
Spinach Salad (recipe to follow) |
| 1 cup |
Red Wine Vinaigrette- Warm (recipe to follow) |
| 1 cup |
Pine Nut Crema (recipe to follow) |
For The Assembly:
On four large salad or appetizer plates paint the brown butter across the plate. Slice each scallop in half and stack with one piece of scallop mousse. Place the scallop stacks in a circle in the center of the plate. Place the spinach salad next to the scallops. Place a small dollop of pine nut crema on top of the salad and serve.
Seared Sea Scallop:
| 12 each |
Scallops- dry packed - U10 - muscle removed |
| 1/2 cup |
Wondra Flour |
| 1 tablespoon |
Olive Oil |
| 1 teaspoon |
Butter |
| salt to taste |
|
Preheat oven to 300 degrees. In a medium non-stick skillet over high heat add the olive oil and butter. Season the scallop on all sides with salt and dredge the scallop in the wondra flour. Sear the scallops on each side in the oil butter mixture over medium heat for 1-2 minutes. Reserve warm for assembly.
Scallop Mousse:
| *note - will make more than needed |
| 1 pound |
Scallops - muscle removed - (chilled in freezer for 20 minutes) |
| 1 each |
Whole Egg |
| 1 each |
Egg yolk |
| 1- 1 1/2 cups |
Heavy Cream |
| 2 teaspoons |
Parsley, finely chopped |
| Salt to taste |
|
Combine the Scallops with the whole egg and egg yolk in a food processor. Slowly pour in the heavy cream while the machine is running. Scrape the sides and puree until well incorporated. Add parsley and combine. Season with salt to taste. Form scallop roulades by rolling the mousse in plastic wrap. Tie each end and poke several holes to release any air pockets. Poach roulades in simmering water for 25 minutes. Chill completely and slice into half inch circles.
Brown Butter:
| *note - will make more than needed |
| 2 pounds |
Unsalted Butter |
Place butter into a large pot wide pot. Over high heat whisk the butter until completely melted and it starts to foam. (10-15 minutes) Pour the butter into a large bowl. Place the bowl into an ice bath and chill as quickly as possible. Strain the melted liquid butter reserving both liquid and solid caramelized milk solids. Place the caramelized milk solids into a bowl and add just enough melted liquid butter to form a wet paste. Reserve the wet paste for assembly. Save the melted butter for another use.
Spinach Salad
| 4 ounces |
Baby spinach - picked and cleaned |
| 1/2 cup |
Speck - small diced and rendered crisp |
| 1/2 cup |
Pine Nuts - Lightly toasted |
| 1/2 cup |
Red Wine Vinaigrette (recipe to follow) |
| Salt to taste |
|
Place the spinach in a large bowl. In a sauce pan add the speck and pine nuts. Add the red wine vinaigrette and bring to a boil. Pour over the spinach and toss quickly. Season with salt to taste and serve immediately.
Red Wine Vinaigrette
| 1/4 cup |
Red Wine Vinegar |
| 2 TBSP |
Shallots - Chopped |
| 3 TBSP |
Black Truffle peelings |
| 1/2 cup |
Bacon Fat |
| 1/4 cup |
Olive Oil |
| Salt to taste |
|
Place the vinegar, shallots and truffles into a high speed blender. Puree on high and slowly add in the bacon fat until combined. Add the olive oil and season with salt to taste.
Pine Nut Crema
| 1 cup |
Heavy Cream |
| 1/4 cup |
Pine Nuts - Lightly toasted |
In a large mixing bowl whip the heavy cream until it forms medium stiff peaks. Fold in the toasted Pine Nuts and reserve cold for assembly. |
 David J. Bull
Executive Chef
Stoneleigh Hotel & Spa
As Executive Chef of The Stoneleigh Hotel & Spa’s signature restaurant Bolla, David J. Bull is well versed in creating dynamic, hand tailored menus for intimate parties of 10 or grand fetes of 500. Upon graduation from the Culinary Institute of America in 1994, Chef Bull was hired by The Mansion on Turtle Creek and moved through the ranks to become the youngest sous-chef ever employed by the Dallas hotel.
In addition to being nominated for the prestigious 2007 James Beard award of “Best New Chef Southwest”, Chef Bull also appeared on The Food Network in 2006 as an Iron Chef America challenger. Chef Bull joined The Stoneleigh team after an extensive tenure at The Driskill Hotel in Austin, Texas. While serving as the Executive Chef of The Driskill Grill, David led his team to receive The Austin American Statesman’s sought after “Number One Restaurant Award” for three consecutive years. With Chef Bull at the helm, The Five Star Driskill Grill was also recognized as one of the Top 50 Hotel Restaurants by USA Today as listed for Conde Nast Traveler. Bull achieved celebrated acclaim as one of “The Best New Chefs 2003” by Food and Wine Magazine and appeared on several Public Broadcasting Syndications in the years that followed. In addition to his duties as Executive Chef, David has been named Chef Partner of The Stoneleigh’s hotel management company, La Corsha Hospitality Group, and will orchestrate the company wide culinary endeavors for La Corsha. Despite widespread national interest in Chef Bull’s burgeoning career, his heart and inspiration remains with his clients.
Chef Bull notes, “Some of my earliest memories are of cooking alongside my grandparents in their upstate New York Italian restaurant while I was growing up. Fresh garlic, simmering sauces, and seasonal herbs still conjure up memories of standing alongside my grandfather as we worked in the kitchen together. These unique tastes, smells and feelings created are something that comes with territory, as food is not only designed to nourish us, but serve as a conduit for life long memories.” Chef Bull’s sumptuous, creative menu offerings are supported by his love of seasonal and distinctive flavor combinations.
About Bull’s Eye On Food
Bull’s Eye On Food is a highly functional and supremely innovative online culinary resource. Bull’s Eye On Food offers access to a multitude of Chef Bull’s hand-crafted recipes with easily adjustable portions, meal planning, instant grocery lists, video segments, custom menus and many additional features. Chef Bull’s online cookbook features a library of celebrated recipes, food photos and information that is continuously updated throughout the year. Users will enjoy unlimited access to the site, e-mail updates and additional tools for the annual subscription price of $35. For more information about Bull’s Eye On Food please contact Colleen Henshaw at colleen@marketfraiche.com or visit www.chefdavidbull.com.
About The Stoneleigh Hotel & Spa
Opened in March 2008 after a $36 million renovation and restoration, The Stoneleigh Hotel & Spa is a legendary, 170-room, Art-Deco hotel on a tree-lined street in the beautiful Uptown residential district of Dallas. The Stoneleigh has also been named “One of The World’s Best New Hotels”—Conde Nast Hot List 2009. Within the 12-story hotel is a wide range of guest room styles and layouts, among them eight Tribute Suites to legendary past visitors such as Elvis Presley and Judy Garland, as well as opulent Penthouse Suites designed by Carleton Varney of the renowned Dorothy Draper Company. The Stoneleigh’s dining and nightlife offering, Bolla, features innovative New American cuisine created by Iron Chef-challenger and James Beard-award winner, David Bull. The Stoneleigh also boasts a 5,200 square-foot full service luxury spa and fitness center. The Stoneleigh Hotel & Spa is a member of Historic Hotels of America. www.stoneleighhotel.com. For more information about The Stoneleigh Hotel & Spa, please contact Kate Neu at kneu@stoneleighhotel.com. |
Serves 8-10
For the Assembly
Warm the beef short rib cubes in the reserved braising liquid until heated throughout. Place the ribs on to a kitchen towel and allow to drain. Sprinkle with Maldon sea salt to taste. On four large dinner plates, spoon a dollop of the potato puree in the center of each plate and spread until it forms a 4-5 inch circle. Place the short rib on the potato puree slightly off center, place the fried onion salad next to the short rib and serve.
For the Braised Beef Short Ribs
| 5 # - (3 Bone) Short Rib |
| Salt to taste |
| Pepper to taste |
| 3 cups |
All Purpose Flour |
| ½ cup |
Canola oil |
| 2 cups |
Onions, chopped |
| 1 cup |
Carrots, chopped |
| 1 cup |
Celery, chopped |
| 3 each |
Garlic cloves, chopped |
| 2 each |
Bay Leaves |
| 4 ounces |
Tomato Paste |
| 2 quarts |
Red Wine |
| 2 quarts |
Beef Stock |
| 3 each |
Thyme sprigs |
| 5 each |
Parsley sprigs or stems |
Place the short rib in a large container and season with salt and pepper liberally on all sides. Add the flour and coat the rib on all sides. Over low-medium heat, add the oil to a large Dutch oven or sauce pan. Shake off the excess flour and gently sear the rib for 8-10 minutes on the top (side opposite the bones). Turn the rib over and sear for another 5-6 minutes. Remove the rib and place into a deep baking dish. In the same sauté pan, add the onions and caramelize over high heat for 8-10 minutes or until dark brown. Add the carrots and caramelize for 6-8 minutes or until dark brown. Add the celery, garlic, and bay leaves and sauté for 2-3 minutes. Add the tomato paste and allow to caramelize for 4-5 minutes. Deglaze with red wine and bring to a boil. Reduce the red wine by half and add the beef stock. Bring the beef stock to a boil and turn down to a simmer and cook for 10-15 minutes. Add the thyme and parsley sprigs. Gently pour the entire mixture over the short rib making sure to completely cover the rib. Wrap tightly in two layers of plastic wrap and then tin foil. Bake in a preheated 255 degree oven for 6 hours. Remove the ribs and place on a sheet pan to cool. Strain the liquid through a fine mesh sieve and place in a sauce pan. Place on the stove over low-medium heat and reserve warm for assembly. Remove the bones from the short rib and place into the refrigerator for 2-3 hours or until completely chilled. Cut off all excess sinew and fat, and then cut the rib into 2 inch x 2 inch cubes.
For the Golden Potato Puree
| 2 pounds (4 cups) |
Yukon Gold Potatoes peeled and cut into even pieces |
| Water as needed |
| Salt to taste |
| 1 stick (4 oz) |
Butter |
| 2-3 cups |
Heavy Cream |
| Salt to taste |
|
Preheat oven to 350 degrees. Place the potatoes into a sauce pot and cover with water. Add 2-3 teaspoons of salt. Bring mixture to a boil over high heat and cook the potatoes until fork tender. Drain the potatoes and place on a sheet pan into a preheated 350 degree oven for 5-6 minutes or until dry. In a small sauce pot add the butter and heavy cream and bring to a boil. Place the potatoes into a high speed blender and add two-thirds of the butter cream mixture. Puree until smooth and add more butter cream mixture until a smooth semi-thick consistency is reached. Season with salt to taste, and reserve hot for assembly.
Grain Mustard Vinaigrette
| ¼ cup |
Olive oil |
| ¼ cup |
Sherry Wine Vinegar |
| 2 tablespoons |
Whole Grain Mustard |
| 1 tablespoon |
Lemon Juice |
| Salt to taste |
|
Combine all ingredients and mix well – season with salt to taste.
Fried Onion Salad
| 1 cup |
Canola Oil |
| 1 each |
Small Red onion, sliced into extra thin strips |
| ½ cup |
Flour |
| 1 cup |
Parsley leaves |
| ½ cup |
Blue Cheese crumbles |
| ½ cup |
Mustard Vinaigrette |
| Salt and Pepper to taste |
In a medium size sauté pan, add the oil over medium heat and bring oil to 275 degrees. Dredge the onions in the flour and season with salt and pepper to taste. Shake off the excess flour and carefully fry the onions in the oil for 3-4 minutes or until golden brown. Season with salt again and allow to drain on a paper towel until cool. In a mixing bowl, combine the onions with the parsley and blue cheese crumbles. Add the grain mustard vinaigrette and toss to coat. |
