New restaurant celebrates grand opening in Downtown Springfield

1 bay leaf

1 lemon

1 tbs red wine vinegar

1/4 c white wine 1/4 c mango puree.

Directions: 

  In a small pot with a little olive olive oil, add thyme, garlic, shallots, peppercorn and bay leaf.  Cook for 1 minute. Add vinegar and white wine, cook until almost dry Turn heat to low and wisk in butter one cube at a time Add mango puree and whisk together  

Risotto

2 cups arborio rice

1/4 cup white wine

1 tsp minced shallots

1 tsp minced garlic

3 cups chicken stock

1 cup sweet corn

1/2 cup leeks sliced thin

2 cups half & half

Directions:

Heat oil in a pot, stir in rice, shallots, and garlic Stir one minute and deglaze with white wine Stir in stock one cup at a time allowing to reduce between additions Spread on pan and cool To order: Heat pan until it smokes with light olive oil, put in corn and leeks Cook for one minute until charred on one side Add 2 cups half and half and salt and pepper to taste Cook until rice is tender and semi-solid  

Perch Flour

2 lbs perch filets cut into 2-3 oz.

portions 2 cups flour

2 tbs Kosher salt

2 tbs black pepper

2 tbs onion powder

2 tbs granulated garlic

Directions:

Coat perch in flour and shake off excess Fry in sautee pan over medium heat until golden brown on both sides Saute vegetables and serve