Recipe | Ludo Lefebvre 2013 Recipes

hb-ludo-featured

appetizer main entree dessert the bowl

LUDOlefebvreThis week at the Hollywood Bowl, the annual reggae program returns. This genre, born out of rebellion and social discontent, deserves the cooking of a chef who is very likely L.A.’s most talented rebel. Ludovic “Ludo” Lefebvre can cook the classics with the best of them, but he’s never completely satisfied with convention. That discontent in the kitchen often makes for magic on the plate.“Music in a restaurant is like the final salt going on to a dish. It can make or break it. Trois Mec was built so that every guest feels like they’re experiencing an almost behind the scenes evening in my personal kitchen with some of my great chef friends. This includes our choice in music, mostly French and mostly hip hop. My kitchen playlist includes NTM, IAM, Menelik, Assassin, Fabe and Serge Gainsbourg. Bonsoir and welcome to my kitchen.”—Ludo Lefebvre

For more information visit:

troismec.com

ludolefebvre.com


[+click here] for our weekend entertainment guide

Performances Magazine PRESENTS THIS WEEK’S RECIPES:BEAN BRUSCHETTALUDO LEFEBVRE’S DUCK FAT-FRIED CHICKEN WITH PIQUILLO KETCHUP

YELLOW PEACH TART WITH LEMON VERBENA


BEAN BRUSCHETTA

Serves 6

INGREDIENTS

  • 1 cup any fresh/raw or dry mixed beans (if dry, soak to rehydrate—times will differ for various types of beans)
  • 4 tablespoons organic ricotta cheese
  • 2 tablespoons sundried tomatoes (packed in olive oil)
  • 2 tablespoons green or black olives (pitted)
  • 3 tablespoons olive oil
  • 1 teaspoon fresh cracked pepper
  • Kosher salt, to taste
  • 1 handful fresh alfalfa sprouts
  • 1 baguette, sliced

PROCEDURE

  1. Place beans, ricotta cheese, sundried tomatoes, kosher salt (add to taste) and olives in a food processor. Pulse on high speed for 30-45 seconds. Add olive oil and fresh black pepper (to taste). Pulse for an additional 15-30 seconds until a mixture becomes a paste type texture with some chunks of beans remaining. Texture is a personal preference.
  2. Drizzle sliced baguette pieces with olive oil. Toast at 400°F for about 5 minutes (slight golden brown).
  3. Top each slice with a spoonful of bean paste and top with fresh alfalfa sprouts. Enjoy.

LUDO LEFEBVRE’S DUCK FAT-FRIED CHICKEN WITH PIQUILLO KETCHUP

Serves 4

CHEF’S NOTE:James Beard, in his classic book, American Cookery, captures the beauty of fried chicken at a picnic…I want to share it with you:“Cold, it is delicate, satisfying, and as good as hot chicken if not better. And for a picnic menu it is incomparable (especially if it has been cooled to room temperature, not chilled in the refrigerator) when offered along with potato salad, onion sandwiches, whole ripe tomatoes, and perhaps a good chocolate cake and watermelon or ice cream.”

INGREDIENTS

  • Piquillo Ketchup
    • 1 cup drained piquillo peppers (preferably Del Destino)
    • 2 cups raspberry vinegar
    • 1/2 cup sugar
    • Kosher salt
    • 1 tablespoon Tabasco sauce
    • Freshly ground white pepper
    • Fried Chicken
      • 3 cups light soy sauce
      • 1 cup sesame oil
      • 1/2 cup chili oil, no seeds
      • 3 tablespoons chopped fresh ginger
      • 2 tablespoons chopped garlic
      • 1 whole chicken (3 pounds)
      • 6 cups duck fat
      • 1 pound cornstarch
      • 1/4 cup herbes de Provence
      • Salt and freshly ground pepper

      PROCEDURE

      1. To Make the Ketchup
        • In a large saucepan, combine the piquillo with raspberry vinegar, water, sugar and a pinch of salt. Add 4 cups water. Bring the mixture to a boil, then reduce to a low simmer.
        • Cover and cook for 1 hour, stirring every 10 minutes. Liquids will reduce to a syrupy consistency.
        • Carefully blend the piquillo mix in the blender until it is completely smooth, adding water as necessary.
        • Once the mix is completely puréed, gently stir in the Tabasco and white pepper by hand.
        • Set aside and reserve in refrigerator.
      1. To Make the Chicken
        • In a bowl, combine the soy sauce, sesame oil, chili oil, ginger, and garlic; mix with a whisk and set aside.
        • Clean the chicken. Cut the chicken breasts in half, leaving the skin on.
        • Cut each chicken leg in two pieces at the joint, leaving the skin on.
        • Put the cut chicken pieces in a big bowl, add the marinade, and toss to coat. Let the chicken marinate overnight in the refrigerator.
        • On the next day, remove all the chicken meat from the marinade.
        • In a saucepan, heat the duck fat slowly on medium heat to 320°F.
        • Place the coated chicken legs in a bowl, and toss them lightly with half the cornstarch.
        • Place the coated chicken legs in the duck fat, and let cook about 12 minutes (check temperature of meat with meat thermometer to ensure the interior is cooked to 160°F). Remove the legs from the duck fat and place on paper towels to drain. Season with herbes de Provence, salt, and pepper.
        • Repeat Steps 7 and 8 for the breast pieces with the remaining cornstarch.
        • Serve chicken hot with the piquillo ketchup as a dipping sauce.
      EDITOR’S NOTE:This recipe appears in Made in America; Our Best Chefs Reinvent Comfort Food, by Lucy Lean (Welcome Books, 2011), which provides the following introduction:Ludo has turned to Asian ingredients to marinate the meat and infuse it with a depth of flavor that elevates this American classic to a gourmet marriage with the chef’s French heritage and culinary traditions from further afield. The resulting golden, crisp coated, succulent pieces of white and brown meat are served simply with a sprinkling of herbes de Provence and a spicy red dipping sauce.

       


      YELLOW PEACH TART WITH LEMON VERBENA

      Makes one 10-inch tart

      INGREDIENTS

      • Sugar Crust
        • 1 cup all-purpose flour
        • 1/2 cup powdered sugar
        • 1/8 teaspoon fleur de sel
        • 4 tablespoons chilled unsalted butter, cut into 1-inch pieces
        • 1 large egg, stirred to blend
        • Peach Filling
          • 4 fresh ripe but firm yellow peaches (about 1-1/2 pounds), halved, pitted
          • 2 tablespoons powdered sugar
          • 2 tablespoons unsalted butter, cut into small pieces
          • 2 tablespoons minced fresh lemon verbena leaves (Optional)

          PROCEDURE

          1. For the Sugar Crust
            • Mix the flour, powdered sugar and fleur de sel in a food processor to blend. Add the butter. Using on/off turns, blend until the mixture resembles a coarse meal.
            • Drizzle 2 tablespoons of the beaten egg over the dough; discard the remaining egg. Using on/off turns, blend just until the dough begins to form.
            • Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic; refrigerate at least 30 minutes and up to 1 day.
            • Preheat the oven to 350°F.
            • Roll out the dough on a lightly floured surface to a 12-inch-diameter round.
            • Transfer to a 10-inch-diameter cake pan. Gently press the dough in the pan to cover the bottom completely and to come about halfway up the sides of the pan.
            • Refrigerate the crust until it is cold, about 10 minutes.
            • Line the crust with foil and fill with pie weights. Bake the crust until the sides are set, about 15 minutes.
            • Carefully remove the weights and foil.
            • Bake the crust until just the tops of the edges are pale golden, about 10 minutes longer.
            • Cool the crust in the pan on a rack. Carefully remove the crust from the pan.
          CHEF’S NOTE:The crust can be prepared up to 8 hours ahead. Store airtight at room temperature.

           

          1. For the Peach Filling
            • Increase the oven temperature to 375°F. Place the prepared crust on a heavy baking sheet.
            • Place the peach halves, cut side down, on a work surface. Using a large very sharp knife, cut the peaches lengthwise into 1/4-inch-thin slices.
            • Arrange the peach slices attractively in concentric circles in the prepared crust.
            • Sift the powdered sugar over the peaches. Dot with the butter. Bake until the peaches are tender and the crust is brown and crisp, about 30 minutes.
            • Sprinkle with lemon verbena.


HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:

LEASE EVENT: 24TH ANNUAL MARIACHI USA FESTIVAL

Saturday, June 29 at 6:00pm

[for tickets]

REGGAE NIGHT XII

DAMIAN “JR. GONG” MARLEY • STEPHEN MARLEY • THIRD WORLD

WITH SPECIAL GUEST THE GHETTO YOUTHS CREW

Sunday, June 30 at 7:00pm

The Bowl’s annual reggae night returns, this year featuring three-time Grammy-winning ragga/dancehall superstar Jr. Gong, and five-time Grammy-winning roots reggae star Stephen Marley.

[for tickets]


To download a pdf of this recipe, [click here].

All content within this email is ©2013 by Southern California Media Group. Unauthorized reproduction is strictly prohibited.