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Big Eats Recipe For PTL (2/13)

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Feb 13, 2008 10:16 am US/Eastern

Big Eats Recipe For PTL (2/13)

  Do you have something planned for your sweetheart on Valentine's Day? We're in the kitchen with Chef Bill Fuller of Big Burrito restaurants cooking up a meal that is sure to warm hearts.

Squash & Walnut Ravioli
parsnip puree, sage-walnut beurre noisette, Pleasant Ridge Reserve cheese

8 oz. ravioli filling
4 sheets raw pasta dough
6 oz. parsnip puree
2 oz. salted butter
12 leaves whole sage
Uplands Farms Pleasant Ridge Reserve cheese

  1. Pipe filling onto pasta sheets.
  2. Seal with egg wash.
  3. Cook ravioli in boiling salted water.
  4. While ravioli are cooking warm parsnip puree.
  5. Add butter to semi hot pan until brown.
  6. Add walnuts and sage to butter.
  7. Spoon puree onto plate.
  8. Place raviolis on plate.
  9. Spoon butter onto ravs.
  10. have cheese onto ravs
Ravioli Filling

1 whole butternut squash, split, roasted, and removed from the skin
4 oz. walnuts
cream to cover
salt and pepper to taste

  1. Simmer nuts in cream until tender.
  2. Puree with roasted squash.
  3. Add salt and pepper.
  4. Chill
Wild Striped Bass
polenta gnocchi, rapini, roasted garlic, guanciale, picholine olives

4 7oz. portion Wild striped bass
10 spears blanched rapini
35 to 40 each blanched polenta gnocchi
8 cloves confit garlic
4 oz. braised olives with jus
2 oz. diced, rendered guanciale
salt and pepper to taste



  1. Sear bass skin side down in a hot pan.
  2. While bass is searing brown gnocchi in butter in a hot pan.
  3. When brown add small amount of chicken stock, rapini, garlic and guanciale.
  4. Mount with butter.
  5. In other pan add butter to bass.
  6. Flip bass and kiss on flesh side.
  7. Baste bass with butter.
  8. Plate bass on rapini, and gnocchi.
  9. Spoon olives over top of fish
Braised Olives

1 cup pitted picholine or other small green olives
¼ white onion cut into a small julienne
pinch of chili flakes
2 oz. whit wine
4 oz. chicken stock
2 oz. extra virgin olive oil

  1. Sweat onions.
  2. Add chili flakes, olives and liquid.
  3. Cover with parchment cartouche.
  4. Braise slowly in a low oven
 

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