Shared Plates with Chef Chris Santos
The upscale intimate atmosphere offered at Beauty & Essex is tough to beat. With metropolitan locations in New York, Los Angeles, and Las Vegas, it's a consistently hip place to be. And with some amazing menu options, it's also a great place for some shared plates with good friends.
Chef Chris Santos recently visited the Los Angeles location of his popular eatery. With an assortment of new vegan and gluten-free options, as well as some classic favorites, he hosted an intimate gathering for drinks and a tasting. It was a mix of ecclectic west coast creatives, all coming together to celebrate good food and the spirit of conviviality.
That's the focus of Santos' new cookbook, Share. It features a wide selection of recipes, perfect for passing around the table with close friends and new acquantances.
"I've always been a firm believer that meals just seem to taste best when you gather a large group of friends or family you love around a table and pass around a parade of dishes," says Santos. "Not being constrained to the traditional appetizer, entree, dessert aspect of dining really gives guests the opportunity to socialize and enjoy each other's company all while eating great food. This works as perfectly at home as it does in a restaurant setting and is my defining dining philosophy."
Try out these five recipes from Chef Chris Santos for an intimate gathering of your own. For more, you can buy Share here.
Beauty Elixir
Ingredients
2 ( 1/4-inch) slices Kirby cucumber, unpeeled, plus more for garnish
3/4 ounce (1 1/2 tablespoons) strawberry puree
1/2 ounces London dry gin
1/4 ounce fresh lemon juice
1/4 ounce lemon simple syrup
1/2 ounce rose sparkling wine or champagne, as needed
Directions
Muddle the cucumber and strawberry puree well in a cocktail shaker. Add ice and the gin, lemon juice, and lemon syrup; shake well. Strain into a chilled martini glass. Top with the sparkling wine. Garnish with a cucumber slice and serve.
Grilled Cheese Dumplings In Tomato Soup
Ingredients
1/2 cup (2 ounces) shredded aged Vermont white cheddar cheese
1/4 cup (2 ounces) packed chopped pasteurized cheese product, such as Velveeta
1/4 cup (1 ounce) shredded Fontina cheese, preferably imported Fontina dAosta
1/4 cup (1 ounce) shredded sharp provolone cheese
2 tablespoons goat cheese, preferably smoked goat cheese, at room temperature
2 tablespoons cream cheese, at room temperature
1 ripe Roma (plum) tomato, seeded, minced, and drained
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh chives, plus more for serving (optional)
24 gyoza or round dumpling wrappers, cut into 2 3/4-inch rounds with a cookie cutter
1 large egg, beaten well
Vegetable oil, for frying
Cream of tomato soup, heated
2 strips bacon, cooked until crisp, drained, and very finely chopped, for serving
Directions
1. Beat the cheddar, pasteurized cheese product, Fontina, provolone, goat cheese, and cream cheese together in a medium bowl with an electric hand mixer until combined. Beat in the tomato, basil, and chives. Cover with plastic wrap and refrigerate until the mixture is chilled, at least 1 hour, or up to 1 day.
2. Using about 1 teaspoon for each (a #100 portion scoop works perfectly), scoop the cheese mixture into 24 equal balls and transfer to a plate. For each dumpling, place a wrapper on the work surface and brush lightly with the beaten egg. Place a cheese ball in the center and fold in the wrapper at 12, 3, 6, and 9 o'clock, letting the sides touch the cheese ball. Pinch the four resulting points closed. Fold two points together to meet and overlap on each side of the dumpling, adhering the points together with a dab of the beaten egg. Plump the dumpling so the filling barely peeks over the top of the wrapper. The dumpling top will be open and the filling exposed. Transfer the dumplings to a waxed paper lined baking sheet. (The dumplings can be loosely covered with plastic wrap and refrigerated for up to 4 hours.)
3. Pour enough oil to come about 1/2 inch up the sides of a large skillet and heat over high heat until the oil is shimmering. Using kitchen tongs, carefully stand half of the dumplings in the skillet, being sure that the oil does not cover the cheese filling, only the bottom and sides of the wrappers should touch the oil. (It is a good idea to fry a single dumpling as a test run to check the oil height.) Fry until the sides of the dumplings are golden brown, about 1 minute. Using the tongs, carefully transfer the dumplings to a wire rack to drain, taking care not to squeeze out the filling. If you wish, using a kitchen torch, lightly brown the exposed filling.
4. Divide the hot soup equally among six to eight soup bowls. Using kitchen tongs, transfer three or four dumplings to each soup bowl. Sprinkle with the bacon and chives (optional) and serve immediately. (Warn your guests that the cheese dumplings are very hot and should be cooled slightly before eating.)
Avocado Lemon and Espelette Focaccia
Ingredients
Avocado Topping
Finely grated zest of 1/2 lemon
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
Fine sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 ripe Hass avocados, peeled, pitted, and cut into 1/2-inch dice
Toasts
Pizza Bianca or store-bought focaccia
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
About 1/2 teaspoon Piment d'Espelette as needed, for serving
16 fresh basil leaves, fried if you like (see Note)
Flaky sea salt, preferably Maldon, for serving
Directions
1. To make the topping: Whisk the lemon zest and juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a medium bowl. Gradually whisk in the oil. Add the avocado and mix gently. (The avocado topping can be covered, with the plastic wrap pressed directly on to the surface, and refrigerated for up to 8 hours.)
2. To assemble the toasts: Using a serrated knife, cut the pizza into 16 strips, each about 4 inches long and 1-1/2 inches wide. Trim the tops of the strips so they are flat and about 3/4 inch tall. (The trimmings can be saved and used for another purpose, such as making croutons or processing into bread crumbs.)
3. Heat a ridged grill pan over medium-high heat. Mix the olive oil and butter together in a small bowl. Brush the pizza bianca strips on both sides with the oil mixture. In batches, place the strips on the grill pan and cook, turning once, until seared with grill marks, about 2 minutes per side. Place the strips on a platter or plates.
4. Spread each strip with an equal amount of the avocado mixture. Sprinkle with the Piment d'Espelette, followed by the basil, and finished with the flaky salt. Serve immediately.
Note: Fried basil leaves have a beautiful transparent look and make an especially attractive (but optional) garnish. Heat a small sauce-pan of vegetable or canola oil to 350oF on a deep-frying thermometer over high heat. Add the basil leaves, a few at a time, and fry just until they look transparent and slightly crisp, about 15 seconds. Using a wire spider or slotted spoon, transfer the basil to paper towels to drain. Use immediately.
Hanger Steak with Red Pepper and Olive Chimichurri
Ingredients
Chimichurri
1 medium red bell pepper, seeded and coarsely chopped
3 tablespoons coarsely chopped pitted black kalamata olives
3 tablespoons coarsely chopped pitted green olives
1 small garlic clove, shredded on a microplane zester
2 tablespoons red wine vinegar
3/4 teaspoon smoked paprika
3/4 teaspoon dried oregano
Pinch of cayenne pepper
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hanger Steak
1 teaspoon black peppercorns, preferably 1 teaspoon each black and smoked peppercorns
1 teaspoon kosher salt
2 pounds hanger steaks, cut into 4 portions
Canola or vegetable oil, for brushing
Directions
1. To make the chimichurri: Pulse the bell pepper, black olives, green olives, and garlic in a food processor until combined. Add the vinegar, paprika, oregano, and cayenne pepper, and pulse until finely chopped. Transfer to a medium bowl. Whisk in the oil and season to taste with salt and pepper. Cover and let stand at room temperature for at least 1 hour or up to 4 hours to marry the flavors. (The chimichurri can be refrigerated for up to 1 week. Bring to room temperature before using.)
2. To cook the hanger steak: Coarsely grind the peppercorns in a mortar or spice grinder. Transfer to a small bowl and mix in the salt. Brush the steaks lightly with the oil and season all over with the pepper mixture. Let the steaks stand at room temperature for 30 minutes.
3. Heat a very large heavy skillet, preferably cast iron, over medium-high heat. Turn on the kitchen exhaust fan. Add the steaks to the hot pan and cook, turning halfway through cooking, until they are well browned and an instant-read thermometer inserted in the center registers 125oF for medium-rare, about 6 minutes. Transfer to a carving board and let stand for 3 to 5 minutes. Slice across the grain and serve with the chimichurri.
Black-Bottomed Butterscotch Pots De Crème
Ingredients
Chocolate Base
2/3 cup heavy cream
3 tablespoons whole milk
3 large egg yolks
3 ounces bittersweet chocolate (about 70% cacao), finely chopped
11/2 ounces milk chocolate (about 40% cacao), finely chopped
Butterschotch Creme
3 cups heavy cream, heated to steaming
1/2 vanilla bean, split lengthwise
2/3 cup packed dark brown sugar
1/4 cup water
9 large egg yolks
2 tablespoons granulated sugar
1/16 teaspoon fine sea salt
Whipped Coconut Topping
1/4 cup plus 3 tablespoons sweetened coconut flakes
2/3 cup heavy cream
2 teaspoons confectioners' sugar
1/2 teaspoon vanilla extract
Special Equipment
6 (1-cup) glasses or jars
Directions
1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185oF on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream, and discard the bean.
4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270oF on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190oF on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day.
8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350oF. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.
