Raoul's burgers

Raoul's restaurant on Prince St. serves only 12 burgers a day.

- Raoul's Restaurant on Prince St. serves up only 12 of its famous burgers per day.

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Au Poivre Burger
Yield: 4 burgers

4 challah burger buns
4 (1 oz) slices St.Andre cheese
4 oz au poivre mayonnaise

Watercress Salad
2 oz Raoul's dressing, any
1 cup watercress, washed
1/2 shaved red onion
12 cornichons, sliced

4 each (7 oz) brisket blend burger patty
1 cup cracked black pepper
sea salt
2 oz canola oil
4 oz butter

Heat a large skeleton medium/high heat. Season patties generously with sea salt and black pepper. Add oil, when hot carefully place burgers in the pan and cook two minutes per side, and then flip. Add butter and cook two more minutes, basting burgers as they cook.

To assemble: Split and toast buns, combine all salad ingredients with Raoul's dressing (recipe below) and toss to coat. Spread one ounce Au Poivre mayonnaise (recipe below) on each toasted bun. Place burger patty on top, cover with St.Andre cheese and watercress salad. Serve.

Raoul's Dressing
1 egg yolk
1 garlic clove, minced
1 small shallot, minced
1 tsp dijon mustard
1/2 oz red wine vinegar
4 oz canola oil
sea salt

Make a paste with the side of a knife with the garlic, shallot and mustard. Place egg yolk in a stainless steel bowl and add the mashed ingredients and red wine vinegar. Slowly whisk in the the canola oil to emulsify the dressing. Once creamy and rich, cover and refrigerate until ready to sue.

Au Poivre Mayonnaise
4 oz mayonnaise
4 oz veal stock
1 oz brandy
1 minced shallot
1 oz heavy cream
1 oz cracked pepper

Combine veal stock, brandy, shallot, cream and pepper and heat over medium in a sauce pan. Reduce to one ounce and let cool. Once complete cooled, combine with mayonnaise, cover and refrigerate until ready to use.

Apple Pancakes
Yield: 4 pancakes

1 1/2 cups AP flour
1/4 oz baking powder
Sea salt, pinch
1 cup buttermilk
1/2 cup milk
2 eggs
1/2 Tbs vanilla extract
1 1/2 oz demerara sugar
1 1/2 oz butter, melted and cooled
3 egg whites, whipped until soft peaks
1 oz demerara sugar

4 granny smith apples, peeled and cut into 1/8" slices
4 oz butter
4 oz demerara sugar

Procedure (batter):

Sift together flour, baking powder and salt in a stainless steel bowl and make a well in the center. In a separate bowl whisk together buttermilk, milk, eggs, vanilla, demerara sugar and butter together. Whisk the liquids into the reserved flour, and combine until smooth. Set aside.

Place egg whites and sugar in a clean, stainless steel bowl. Whisk until soft peaks form. Using a rubber spatula, fold mixture into the above batter until combined.

Procedure (pancakes:
Preheat over to 350 degree Fahrenheit. For each pancake, place 1/4 of the apple slices, butter and demerara sugar for two to three minutes. Arrange the apples in the pan and pour 8 oz of batter over, place in preheated oven and back until browned, 10-12 minutes. To serve, carefully invert each pancake onto a plate. Drizzle with salty toffee sauce (recipe below), dust with powdered sugar and garnish with a large dollop of creme Chantilly (recipe below).

Salty Toffee Sauce
Yield: 2 Cups

1 cup heavy cream
2/3 light brown sugar
1 Tbs vanilla extract

2 oz unsalted butter, cold
1/2 tsp sea salt

Combine heavy cream, brown sugar and vanilla in a medium sauce. Bring to a boil and reduce by one third. Whisk in butter and salt. Remove from heat, cover and reserve in a warm place until ready to use.

Creme Chantilly
Yield: 2 Cups

1 cup heavy cream
2 Tbs powdered sugar
1 vanilla bean, split and scraped of seeds

Place chilled cream in a small bowl with sugar and scraped vanilla bean seeds. Whisk until stiff peaks, cover and refrigerate until ready to use.

Crab Beignets
Yield: 40

2 cups choux paste (recipe below)
1/2 cup scallions, finely shaved
2 cups grilled corn
1 Tbs old bay seasoning
1/2 tsp lemon juice
1 tsp smoked paprika
2 oz grana padano
1/2 lb. jumbo lump crab meat

Canola oil

Add all ingredients to choux paste and mix gently. Spoon the batter into a table top fryer or deep fry pan with canola oil at 350 degrees Fahrenheit. Fry balls until golden brown. Drain on absorbent paper towels and season with fine sea salt. Serve immediately wit lemon wedges, radish sports and fresno chile remoulade (recipe below).

Fresno Chili Remoulade
Yield: 1 1/2 cups

Pickle Fresno Chili
7 oz white wine
7 oz white vinegar
4 oz raw sugar
1 cup split fresno chili

10 oz mayonnaise
2 oz fresno chili puree
1 oz chopped chives
1 1/2 Tbs old bay seasoning

Combine white wine, white vinegar, sugar and chilis in a stainless steel sauce pot, cover and cook until tender. Drain and puree chilis in a food processor until smooth and reserve.

For the remoulade: Mix mayonnaise, reserved pureed chilis, chopped chives and old bay seasoning. Cover and refrigerate until use.

Choux Paste
Yield: Approximately 3 cups

1/4 cup milk
1 cup water
1/2 tsp kosher salt
1/2 tsp sugar
5 oz butter
5 oz AP flour
5 eggs

Place milk, water, salt, sugar and butter in a medium stainless steel pot. Bring these ingredients to a simmer over lower heat. Mix in flour until smooth with a wooden spoon over low heat until the dough pulls away from the sides and forms a ball. Place the dough in kitchen aid mixing bowl and let cool for five minutes while the mixture is running on low speed. Add eggs one at a time, mixing until completely incorporated. Lead the dough in the mixing bowl and let cool for twenty minutes.

Steak au Cheval
Yield: 4 portions

4 each (7 oz) Wagyu Bavette steaks
2 cups coarsely cracked black pepper
Sea salt
2 oz canola oil
2 oz butter

Procedure: Season steaks and coat with pepper. Add oil to a large skillet and cook steaks for 2 minutes per side. Add butter and baste steaks. Remove from heat and let rest.

Sunny Side Up Eggs
4 large eggs
1 oz canola oil
Sea salt
Finely cracked white pepper

Procedure: Heat a non-stick pan on medium heat. Add eggs and cook slowly on one side.

Wilted Baby Spinach
8 cups washed baby spinach
6 garlic cloves, minced
4 oz unsalted butter

Procedure: In a non-stick pan heat butter and garlic until toasted. Add spinach and barley, cook until wilted. Season with salt and remove from pan.

Yukon Potatoes
4 medium yukon potatoes
2 oz canola oil
4 garlic cloves, finely minced
4 shallots, minced
2 oz chives, chopped

Procedure: In a non-stick, combine peeled and sliced yukon potatoes until light and golden in color. Season and add garlic, shallots and chives. Finish with butter.

1/2 lb. medium chanterelles
1 oz canola oil
Sea salt
Finely cracked white pepper

Procedure: Pare stems and trim mushrooms. Gently wash in warm water and dry on a towel. Heat canola on medium heat, add oil and mushrooms. Cook until golden on all sides and season and reserve.

Au Poivre Sauce
1 oz butter
3 shallots, minced
1 oz cracked black pepper
2 oz brandy
8 oz reduced rich veal stock
1 cup heavy cream

Procedure: Sweat shallots until fragrant and add black pepper. Add brandy and reduce until almost dry. Add veal stock and reduce by half. Add heavy cream and reduce to 1 cup. Season and serve 2 oz for each steak.

To Assemble: Arrange steaks on four plates. Arrange potatoes in circular pattern overlapping each other. In center, spoon wilted baby spinach then chanterelles. Place one steam on each, then a sunny side up egg directly on top and serve immediately. 

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