Basso’s Chef Patrick Connolly has amazing recipes for your holiday party

Posted on: 3:42 pm, December 11, 2013, by , updated on: 03:40pm, December 11, 2013

ST. LOUIS, MO (KPLR) – It’s time to start planning the menu for your Christmas and New Years parties. Chef Patrick Connolly from Basso has a few recipes to help your holidays taste even better.

More:  www.basso-stl.com

Recipes:

GOUGERES (makes 24 hors d’oeuvres)
½ cup water
3oz butter
½ cup flour
2 eggs
4oz Gruyere, shredded
1T Pecorino Romano
pinch cayenne
1T sliced chives
1t dijon mustard
-preheat oven to 375º
-in a pan, heat the water and butter over medium heat until the butter melts
-add the flour and stir with a wooden spoon for 5 minutes
-remove the dough and transfer to a mixer with a paddle attachment
-begin to paddle the dough on a medium/high setting
-slowly add the eggs, then cheese and remaining ingredients
-mix thoroughly for 1 minute
-transfer to a pastry bag, cut the tip and pipe the dough onto a silpat or greased cookie sheet
-bake for 18 minutes rotating once
-serve just out of the oven

CRABCAKES WITH TARTAR SAUCE (makes 16 hors d’oeuvres)
For the crabcakes:
8 oz lump crab meat
1 egg
12 Ritz crackers, crushed
¾ t celery salt
1t paprika
¼ t cayenne
¼ t turmeric
2 shallots, minced
1 cup panko
½ cup canola oil
-combine crab, egg, crackers and spices in a mixing bowl and mix thoroughly
-form the mixture into small pucks
-roll the pucks in panko and cover completely
-heat the oil in a pan over medium high heat
-when the oil begins to ripple add the crabcakes carefully and cook no more than 6 at a time for 90 seconds each side (3 minutes total/each) and transfer to a paper towel to dry

For the tartar sauce:
¾ cup mayonnaise
1T chives, chopped
1T parsley, chopped
1 hard boiled egg, chopped
6 cornichons, chopped
1 ½ T capers chopped
1 lemon  grated zest and juice
-combine all ingredients

To finish:
Tarragon sprigs
-spoon a bit of the sauce onto each crabcake and garnish with a leaf of tarragon

ROLLED BEEF WITH SCALLION AND SOY (makes 16 skewered hors d’oeuvres)
1 lb lean beef steak (flatiron, sirloin work best)
1 bunch scallions
1 cup soy sauce
1 cup honey
2T canola oil
salt and sriracha to taste
skewers
-cut the beef into manageable 4oz pieces
-carefully fillet the beef horizontally so that it opens up to a larger rectangle (if your knives/knife skills could use some sharpening, you can pound the meat with a mallet til thin)
-season the fillets with salt and a squirt of sriracha
-cut the scallions in half and place the white half of a scallion onto each of the fillets on the side nearest to you
-roll each fillet away from you tightly with the scallion in the middle
-close the rolled beef with the skewers through the seam, through the scallion and barely through the other side (nb keep the skewers lined up as evenly as possible
-heat the canola oil on high in a sauté pan
-when the oil ripples, place the beef rolls into the pan carefully
-drop the heat to medium/high and sear the rolls on all sides for 4 minutes
-mix the soy sauce and honey and add to the pan
-continue to cook the beef in the soy honey on medium heat for 5-10 minutes (Rare-Well, respectively)
-when the beef is at your desired temperature, remove from the pan and continue to reduce the liquid until it is a syrup consistence
-glaze the beef with the reduced liquid, slice between each skewer
-lay the beef on a plate with the skewer outwards and garnish with a drizzle of the sauce and julienned scallions