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Sunrise Chef: Stratus Restaurant

Published On: Aug 16 2013 04:17:00 PM CDT

Sunrise Chef Stratus Restaurant

Stratus Restaurant & Nightlife in Allentown wants you to indulge in some of its delectable dishes.  Members of Stratus' team joined 69 News recently to showcase some of their cuisine.

CLAMS TARANTINA

1 LB of Steamer Clams
2 TBSP Extra Virgin Olive Oil
2 Garlic Cloves Peeled
¼ Cup Chopped Tomato
Pinch of Salt & Pepper
¼ Cup Chablis
¼ tsp granulated chicken base
¼ Cup Water
2 Basil Leaves sliced Julienne style
1 TBSP fresh Parsley Chopped Fine
½ tsp butter
Pinch of crushed red pepper
Salt & Pepper to taste

Directions:
Sauté garlic in olive oil until just starting to brown
Add all other ingredients and let cook down until sauce thickens and clams have opened
Taste and add salt and pepper to taste
Serves: 4


LAND AND SEA:

¼ Cup cubed pancetta
2 Cloves of garlic sliced
2 tsps Extra Virgin Olive Oil
1 6oz chicken breast fileted and sliced
6 Large Shrimp without tails, chopped
Pinch of Salt & Pepper
6 Large Asparagus thinly sliced
2 TBSP white wine
1 Cup thinly sliced white onion
1 Cup sliced button mushrooms
1 ½ Cups of Heavy Cream
½ Cup grated parmesan cheese
1 TBSP Butter

Directions:
Sauté pancetta in olive oil until starting to crisp
Add garlic and Sauté until golden
Salt and Pepper chicken and shrimp
Add chicken, shrimp, asparagus, onions, mushrooms and white wine and let cook for about a minute
Add cream, parmesan cheese and butter and cook until thickened. If after cooked and sauce is not thick enough you can add additional parmesan cheese to help thicken.
Serves: 4


BLACK AND WHITE SESAME ENCRUSTED SALMON with SAUTEED ROMAINE
Salmon:
4 7oz. Salmon Filets
1 TBSP White Sesame
1 TBSP Black Sesame
2 TBSP Extra Virgin Olive Oil
2 Cups Chicken Stock
Romaine:
1 ½ TBSP Extra Virgin Olive Oil
4 Cloves Garlic Sliced
½ Cup chopped Tomato
4 Heads of Romaine Chopped
1 ½ Cups Chicken Stock
Pinch Salt & Pepper
Juice from 1 Fresh Lemon
2 TBSP Butter

Directions:
Mix together black and white sesame seeds on a plate
Take salmon filets and press gently on both sides until coated with seeds
Heat Olive Oil in pan until hot
Add salmon and sear on both sides (aprox. 1 minute on each side)
Add chicken stock and place entire pan in a 350 degree oven until salmon is firm to the touch (aprox. 5 minutes)
While salmon is in the oven, sauté garlic until golden.
Add tomato and sauté for a minute
Add romaine, chicken stock, salt, pepper, lemon and butter
Let romaine cook down until liquid is reduced by half.
Serve salmon over romaine.
Serves: 4


BOURBON PEACHES OVER ICE CREAM
1 Bag of Frozen Peaches
1 Stick Butter
½ Cup Sugar
1/8 Cup Bourbon

Directions:
Oil Grates of Grill
Grill on both sides to get marks (peaches will not be cooked through) remove and set aside until they reach room temperature
Melt Stick of Butter in a pan (do not let it get brown)
Add sugar and cook until melted (continuously stirring until crystals are melted)
Pull pan away from burner and add bourbon
Replace on stove and light (if you are working on a gas stove it will light on its own, if you are working on an electric stove you will have to light on your own)
Stir sauce while lit and sauce should be consistency of maple syrup and if it isn’t then add more bourbon and repeat steps
Turn heat off on stove and let it sit
Chop peaches into ½ inch width pieces
Add peaches to sauce and stir well
Serve over vanilla ice cream
Serves: 4