2008 Second Place Winner: Gary Van Nguyen
Pesto Leeche
Prepare Veloute
- 1 1/2 Chickenstock
- 1 oz Butter
- 1 oz Flour
- 8 oz Leeche w/juice
- 1/2 cup Paramesean
- 1 cup Button Mushrooms
- 5 oz Butter
- 1 Shallot
- Half oz Thyme
- 1 oz Red Wine
Create Roux by taking 1 oz of butter and 1 oz of flour, cook and stir until flour is cooked. Place 1 1/2 cup of stock and apply seasoning. Stir until sauce thickens minced leeche and reduce with juice to a half and combine to veloute.
Puree button mushrooms, saute in butter, shallots, thyme, red wine.Prepare Pesto
- 1 box Mrs. Cubbison's Seasoned Dressing
- 2 cups Spinach
- 2 oz Almonds (toasted)
- 1 Shallot
- 2 cloves of Garlic
- 1 cup Olive Oil
Blanch spinach and shock in ice bath. Combine and blend to paste. Salt & pepper to taste. Toss in pesto with Mrs. Cubbison's basic recipe found on the box. Place on half sheet pan, bake for 5 minutes. Place in casserole dish and pour veloute over the dressing and bake at 350°F for 15 minutes.