hozy's restaurant & grill
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Ms. Bergh with Executive Chef, Merced.....
Comfort Food at it's Finest....the eats we all dream about but it's rare to find this kind of cuisine these days, especially in the foothills of Southern California, especially prepared with such ease and tender love and care. Featuring signature dishes by well known Consulting Chef, Michael Hutchings, Chef Merced showed tho, ready to give this particular crowd just what we wanted. He started off with a fresh little salad of crisp arugula greens, red onions and home grown Heirloom Tomatoes tossed in a zesty balsamic-olive oil vinaigrette and topped with Feta cheese. These tomatoes were not only colorful and fun to look at but this time of year is peak tomato season....so the flavors and sugars were brilliant. Now think Chicken Fried Steak with Country Gravy, Garlic Mashed Potatoes and sauteed summer vegetables! Jez, get out the napkins! There was not a dry mouth on the set! Lush might explain the last dish Chef Merced whipped up....not as difficult as one might imagine to pull off (especially on TV) this savory Lobster and Crab Souffle proved to be terrific. Take a look-see below....enjoy the recipes.
Hozy’s Restaurant and Grill in Santa Paula, CA features, Fine Dining—Friendly Service–Upscale Atmosphere, USDA Prime Meats, Pastrami and Corned Beef, Filet Mignon, Chicken Fried Steak, 20 OZ Cowboy Steak, Fresh Fish as in Blue Fin Tuna, Sashimi, Maine Lobster, Specialty Soups, Salads, Sandwiches, Weekly Dinner Specials, and Pacific Rim Specialties, Decadent Desserts, Cheesecake from Carnegie Deli in New York as well as an Extensive Selection of Imported Beer & Wine.
Recipes
Colorful Heirloom Tomatoes
Simply Beautiful, Fresh Salad
HEIRLOOM TOMATO SALAD:
INGREDIENTS:
1.5 pound Heirloom tomatoes
8 ounce red onion, peeled and thinly sliced
10 ounce baby arugula leaves
0.25 cup basil
3 ounce olive oil
1 ounce Balsamic vinegar
Salt and freshly ground black pepper to taste
6 ounce Feta cheese
METHOD:
Wash the tomatoes and remove the stem core. Cut in 1 inch wide wedges. Cut the basil into very thin strips (julienne). Combine the tomatoes, already peeled and sliced red onions, and basil.
Whisk together the olive oil, vinegar, salt and pepper and toss the tomato mixture with some of the dressing. Toss the arugula with the balance of the dressing and arrange on a chilled plate. Top with the tomato mixture. Top with crumbled Feta cheese.
Chicken Fried Steak in the make.....oh my!
CChicWallaWChickenWAndCAndkFried Steak
Served w/Country Gravy, Garlic Mashed Potatoes & Sauteed Veg
CHICKEN FRIED STEAK:
INGREDIENTS:
6 each beef tenderloin steaks (6 oz. each)
2 Tbsp. Prudhomme spice blend
2 cups flour
2 cups buttermilk
2 cups vegetable oil (for frying)
1.5 cups Country Gravy (see following recipe)
4.5 cups Garlic Mashed Potatoes (see following recipe)
6 portions assorted seasonal vegetables, sauteed
METHOD:
Place the beef tenderloin on a cutting board and pound with the "tooth" side of a meat pounder until 1/2 inch thick. Mix the spice blend and the flour together. Dredge the steak in the flour, soak in buttermilk then dredge in flour again.
Heat the oil in a high sided saute pan. Fry the steak until crispy on each side, about 2 min. per side....cooking more or less depending on how you like your meat done.
Transfer the steak onto a serving plate with the mashed potatoes, vegetables. Ladle gravy on or around the steak.
COUNTRY GRAVY:
INGREDIENTS:
3.5 cups half and half
2 ounce onion, peeled, cut in 1/4
1 each Bay Leaf
2 each cloves
1 pinch nutmeg
2 Tbsp. bacon fat
2.5 Tbsp. flour
2 each bacon strips, cooked and chopped
2 ounce sausage, cooked and chopped
METHOD:
Place half and half in a sauce pot. Take 1/4 onion and stick the bay leaf on it using the cloves then add to the half and half. Simmer over very low heat for 15 min. to infuse the flavor. Remove the onion, herbs and spices.
Meanwhile, place the bacon fat in a medium, heavy duty sauce pan over low heat. Add the flour and cook, uncovered, stirring occasionally, over medium heat until the roux is fragrant but not browned. Allow to cool off the heat.
Whisk in the wam half and half and beat to avoid lumps. Cook over low heat for 2-3 min. Add the chopped bacon and sausage and simmer for an additional 5 min. Season with salt and white pepper to taste.
Cover and keep warm until needed.
GARLIC MASHED POTATOES:
INGREDIENTS:
1/2 cup garlic cloves, whole peeled
6 each potatoes, russets, 90 count (or Yukon Gold)
1/8 tsp. nutmeg, freshly grated
4 ounce cream
4 ounce butter, unsalted
salt, to taste
pepper, freshly ground black to taste
METHOD:
Peel the potatoes and cut into quarters. Boil potatoes with whole peeled garlic cloves. Boil SLOWLY so as not to beat up the potatoes while cooking. When they are cooked, remove from the heat and drain immediately. Allow to air-dry for 3-4 min. to let some of the moisture evaporate.
Note: If under cooked, the potatoes will be lumpy. If overcooked, they can be gummy, so keep a close eye on them.
Place the potatoes and butter in a mixing bowl and whip with a whisk for 1 min. Heat the cream and add to the potatoes. Season with the nutmeg, salt, and freshly ground black pepper. Whip to blend about 1 min.
For special non-dairy or low cholesterol diets, the cream can be replaced with nonfat milk and the butter with a good quality extra-virgin olive oil.
Poached Lobster
Perfectly Light and Airy Souffle
LOBSTER AND CRAB SOUFFLE:
INGREDIENTS:
3 Tbls. flour, all purpose
1.5 tsp. butter, unsalted
3 ounce half and half
2 each egg yolks
1.5 ounce sharp cheddar cheese, grated
Salt and freshly ground black pepper, to taste
.5 cup half and half
5 Tbls.Wondra flour
White pepper and salt, to taste
0.5 tsp. lemon juice
1 each shallot, peeled, finely chopped
1 dash Tabasco Sauce
2 dash Worcestershire Sauce
3 ounce lobster meat, cooked and shelled
3 ounce jumbo lump crab meat
2 each corn on the cob, fresh, peeled
0.5 tsp. dill, fresh, plucked and snipped
0.5 ounce butter, for the molds
1 ounce flour, for the molds as well
3 each tomatoes, peeled, quartered
1.5 ounce micro greens, for decoration
METHOD:
Bechamel Base: Melt butter in a heavy bottomed sauce pan. Add flour and cook over low heat, without coloring, for 3 min. Set aside to cool. Bring the milk to a boil and whisk into the flour-butter mixture. Cook, stirring over low heat until thickened. Stir a small amount of the cream base into the yolks to temper the mixture. Add the mold mix to the balance of the cream sauce and bring to a simmer, whisking all the while. Add the cheddar cheese and season to taste. Cover and set aside in a warm location until needed.
Sauce: Bring the half and half to a boil. Dilute the Wondra in a little half and half and stir into the boiling half and half. Simmer until thickened. Season with lemon juice, salt and white pepper. Keep warm in a baine marie. Trim the seeds and inner section of the tomato off of the outer layer.
Lobster Mixture: Cook the corn over a grill or roast in a 425 degree oven until slightly charred and tender. Cut off the cob. Dice the lobster into 1/2 inch chunks. Pick over the crab to make sure there are no shells. Pluck the dill and lightly chop. Mix lobster, crab, dill, shallots, Tabasco, Worcestershire and corn.
To Finish: Butter four, 4 ounce souffle molds, preferably Teflon coated. Coat the molds with Wondra flour. Whip the egg whites until firm. Place the cheddar cream base in a mixing bowl, add the lobster mixture and fold in 1/4 of the whipped whites. Fold in the balance of the whites being careful to maintain the loft of the beaten whites.
Bake at 375 degrees F. unitil the souffle rise. Pool some of the sauce on a warm plate, carefully tip out the souffle onto the sauce. Garnish with micro greens and the tomato petals. Serve immediately.
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What You Will Need:
15 oz Margarine
15 oz Granulated Sugar
18 oz Corn Syrup
¾ c Milk
3 Pounds Bread Flour
3 t Baking Soda
4 T Ground Cinnamon
2 T Ground Cloves
2 T Ground Ginger
Directions: Place margarine, sugar, corn syrup and milk in a sauce pan and heat the mixture into a smooth paste. Heat to warm but not boiling. Sift the dry ingredients and incorporate to the margarine mixture. Place the dough (very soft) on to a sheet pan lined with baking paper. Refrigerate overnight. Roll out the dough to 1/16th inch thick. It will be sticky and pliable. Do not add extra flour. Cut your gingerbread house shapes and bake them at 400 degrees for about 10 minutes or until they have a rich dark brown color. Secure the house edges with royal icing (egg whites and powdered sugar. It must be quite thick) or caramel. Decorate with any number of holiday candies and sprinkles.
