Roasted Garlic Marinara Sauce

By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960

Prep Time: 10 Minutes
Cook Time: 1 hr 30 min
Yields about 3.5 cups

Ingredients

- 5 peeled garlic cloves
- ¼ cup Extra Virgin Olive Oil
- 1 medium Spanish onion, finely chopped
- 28 oz can Whole Peeled Plum Tomatoes (San Marzano)
- 2 tbsp dried parsley
- 2 tbsp dried oregano
- ¼ cup granulated sugar
- Salt and Pepper To Taste
- ½ cup Fresh Basil

Directions

- Over medium heat, add oil to sauce pot and peeled garlic cloves and let brown all around.

- Once browned, remove garlic from oil and set aside on separate dish.

- Add chopped onion to oil and sauté until translucent in color.

- Add Tomatoes to pot and bring to boil. Boil for about 5 minutes and then down to a simmer.

- Once at a simmer, add the parsley, oregano, and sugar and simmer for 1 hr 15 minutes.

- Add salt and pepper to taste and fresh chopped basil and simmer for another 15 minutes.

Roasted Spring Vegetable Risotto

By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 6

Ingredients

- ¼ cup Extra Virgin Olive Oil
- ½ bunch green asparagus, cut on a bias
- 5 White button mushrooms, quartered
- 1 large carrot, peeled and cut into sticks
- 1 squash, cut into half moons
- 1 zucchini, cut into half moons
- Grape Tomatoes Halved
- 1 clove of garlic, sliced thin
- 6 oz butter
- 1.5 cups Italian Arborio Rice
- 1 cup dry white wine
- 4 cups Vegetable Stock, keep at a low simmer
- Salt and Pepper to taste
- ½ Grated parmesan cheese

Directions

- Pre heat oven to 375 degrees

- In a large bowl, put all cut vegetable and mix together with the oil, salt and pepper

- Once mixed well together, place on sheet pan and place on center rack in the oven and cook for 20 minutes

- While the vegetables are cooking, place a sauté pan on the stove top over medium heat, add the butter and melt.

- Once melted add the rice and incorporate the butter until well combined

- After about 2-3 minutes, add the wine and let sit until the rice has absorbed the wine.

- Once the wine is absorbed it is a 4 step process to cook the perfect rice

- Add the warm stock one cup at a time four separate times.

- Add the stock once you see the rice has almost absorbed all of the liquid

- After the fourth cup is added, turn the heat off before the liquid is all absorbed. Risotto is not supposed to be able to mold to anything easily. It is supposed to be left almost a little runny.

- Now that the risotto is done, remove the vegetables from the oven and combine with the risotto and mix well.

- Season with salt and pepper to taste

Filled Chilean Sea Bass

Oven Roasted Plum Tomatoes and Sautéed Arugula with Parsnip Puree
Lemon Caper Cream Sauce
By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960

Serves: 4

Fresh Ginger and Cointreau Cream Brulee

By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960

Prep Time: 10 Minutes
Cook Time: 45 minutes
Serves 4

Ingredients

- 2 cups heavy cream
- 1 vanilla bean split and scrape the seeds
- 4 large egg yolks
- ¼ sugar
- 1 tbsp fresh grated ginger
- 2 oz Cointreau
- to ½ cup sugar in the raw

Directions

- Pre heat oven to 300 degrees

- In a sauce pan heat the cream and vanilla bean to boil and turn off

- In a separate bowl, place egg yolks, sugar, ginger and Cointreau and whisk until well combined

- Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

- Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours. Let creme brulee stand at room temperature 20 minutes before serving.

- When ready to serve, lightly cover the tops of the custard with sugar and then lightly torch with a torch gun.

Cointreau Chocolate Molten Cake

Whipped Cream & Candied Orange Peel
By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960

Serves: 8

Directions:

— Pre Heat Oven to 350 degrees
— Combine orange zest, 1/2 cup sugar and water in skillet and let come to a boil and cook for five minutes
— Remove from pan place on cooling rack
— When cool, sprinkle with remaining sugar and set aside
— Over a double boiler melt the chocolate and butter.
— While the chocolate is melting, in mixing bowl add flour, sugar, eggs, and cointreau and mix at medium to high speed for ten minutes.
— With the mixer on low, slowly add in melted chocolate and mix for an additional 3 minutes or until completely combined.
— Pour batter into individual buttered ramekins and place on sheet pan on the center rack of the oven. Let cook for 10-12 minutes in oven.
— While cooking, in a clean mixing bowl, add heavy cream and sugar and whisk on high until stiff peaks. About 3-5 minutes

When done, remove cakes from ramekins and place on a plate with whipped cream and candied orange peel

Enjoy!

Rasberry Mojito

Two Spear Street’s Signature Summer Drink

Instructions:

- In a Shaker Glass, Muddle Fresh Raspberries, Fresh mint leaves, lime, lime juice and simple syrup.

- Add ice, Rum and top with Club Soda.

- Shake or stir well, split between four glasses and garnish with a lime wedge and sprig of mint.

Enjoy!