"Recipes from the Chef's Kitchen"

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Poplar Springs Inn

9245 Rogues Road
P.O Box 275
Casanova, Virginia 20139
1-800-490-7477
www.poplarspringsinn.com

Howard Foer - Chef/Owner

The Coriander Crusted Tuna Loin
Ingredients:
1)   6 oz. center cut Tuna Loin
2)   1 tsp. toasted & ground Coriander
3)   Salt and White Pepper
4)   3 sections  Ruby Grapefruit -- peeled and cleaned
5)   Travise
6)   Chocolate Mint
7)   Arrugula
8)   Orange Ginger Vinaigrette (see recipe below)

Preparation:
1)   Toast corriander seed until golden brown and grind finely.
2)   Add salt and white pepper to the ground corriander.
3)   Crust one side of the tuna with the spice rub.  Sear in hot pan until golden
       on each side keeping the tuna rare in the middle.
4)   Roll your chocolate mint and arrugula inside a the travise leaf and julienne
       and put on plate.
5)   Skin and section grapefruit segments as needed.
6)   Display on plate or platter and dress with the orange ginger vinaigrette.

The Ginger Orange Vinaigrette
Ingredients:
1)   1  cup reduced Orange Juice or concentrate
2)   2  cups blended Oil
3)   1/4 cup  Champagne Wine Vinegar
4)   1 clove Garlic
5)   2 oz. fresh Ginger -- cleaned and chopped
6)   2 whole  medium Shallots
7)   1 tbs. Dijon Mustard
8)   2 tbs. Lavendar Honey
9)   Salt and Pepper to taste

Preparation:
1)   In a blender add reduced orange juice, garlic, shallots, dijon,  honey, ginger
       and blend together
2)   Slowly add the two cups of vegetable oil to the blender.
3)   Then add salt and pepper to taste.

Ingredients:
For the Smoked Bacon Morel Mixture
1)   1 cup smoked Bacon -- ground
2)   1 cup dried Morels -- roughly chopped
3)   1/8 cup grated Brioche Crumbs
4)   1/4 cup finely chopped Shallots
5)   2 tbs. chopped Herbs
6)   Salt and Pepper to taste

Preparation:
1)   Render ground bacon until golden brown'
2)   Pour off half of the grease.
3)   Add roughly chopped morels, brioche and shallots.
4)   Then add the herbs and the salt and pepper.
5)   Add to Risotto or use as stuffing.

English Pea Broth
Ingredients:
1)   2 cups  English Peas
2)   1 1/2 cups Vegetable Stock (see recipe below)
3)   3 whole  Shallots -- sliced
4)   Salt and White Pepper to taste

Preparation:
1)   Put sliced shallots, peas and vegetable stock into a sauce pan.
2)   Bring ingredients up to a boil.
3)   Immediately chill mixture in ice bath.
4)   Once cooled blend all ingredients together and pass through a fine china cap.
5)   Season with Salt and White Pepper.

Vegetable Stock (serves 6)
Ingredients:
1)   3 quarts  water
2)   4 oz Carrots - peeled
3)   4 oz. Parsnps - peeled
4)   3/4  large  Yellow Onion - peeled
5)   4 oz. Celery Ribs - washed
6)   1/4  Bunch Thyme
7)   1 Bay Leaves
8)   1/4 tsp. Peppercorn

Preparation:
1)   Peel, wash and rough chop all vegetables.
2)   Add the vegetables to your water.
3)   Add your aromatics.
4)   Bring stock to a simmer.
5)   Let simmer for 3 hours.
6)   Strain stock through a fine strainer.
7)   Store in freezer or refridgerate until needed. (Will keep in a freezer for 1 year.)

Good Eating!!!

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