Chef’s Corner

April 25, 2016 By SaddleRiverInn

Rhubarb in the news: The Record

Explore the sweet and savory sides of Rhubarb
Chef Jamie’s RHUBARB AND STRAWBERRY COMPOTE

The Record
BY Shelby Vittek
Special to the Record

RHUBARB AND STRAWBERRY COMPOTE
Chef Jamie
2 ounces dried strawberries

1 cup water

10 ounces rhubarb

3 1/2 ounce red wine

3 1/2 ounce port wine

1 1/2 ounce red wine vinegar

2 1/2 ounces sugar

4 1/2 ounces strawberry purée

Soak the dried strawberries in water overnight.

Peel and dice the rhubarb into small pieces. Cut the bloomed strawberries the same size as the rhubarb. Combine all ingredients in a heavy-bottomed pan. On low heat, cook to desired thickness.

Serves: 8-10.

April 17, 2016 By SaddleRiverInn

April Specials at the Inn

Soft Shell Crab

1^st of the season soft shell crab sautéed served with piquillo peppers, chorizo, artichoke, roasted fingerling potatoes, finished with a saffron aioli and sauce Romesco which is a Spanish roasted red pepper sauce made with almonds, garlic and olive oil

Hamachi

Crab Cake

Cornflake crusted crab cake served with a roasted butternut squash puree, a petit salad of arugula pumpkin, toasted pumpkin seeds, served with a cocktail aioli

Shrimp Entrée

Ecuadorian shrimp entrée. They are U8s, so they are large. There are four of them. Served with a carrot-ginger puree, first of the season grilled asparagus, finished with a sweet chili lime vinaigrette

Duck

Saddle River Inn Foie Gras Special — Long Island duck breast served with sautéed broc rabe, a crispy sesame rice cake, finished with a spicy peanut sauce.

Veal

A 16 oz bone-in tomahawk veal chop. he pounds it pounded thin Its then breaded and quickly fried, so the outside is nice and crispy, but the inside is juicy and tender. Topped with a salad of arugula, Kalamata olives, capers, oven-roasted tomato, quick pickled red-onion, served over a roasted garlic aioli.