Tonight seven-time Indianapolis Taste of the NFL chef Greg Hardesty of Recess and Room Four will join Chef Eli Anderson of H2O Restaurant and Sushi Bar for a special Taste of the NFL event. Held at H2O Restaurant and Sushi Bar, located at 1912 Broad Ripple Ave., the event will run from 6 to 9 p.m. and will feature a special Taste of the NFL menu created by chefs Greg Hardesty and Eli Anderson.
A percentage of the proceeds from dishes ordered off the Taste of the NFL menu will go towards the Taste of the NFL "Kick Hunger Challenge" – a program dedicated to raising funds for food banks in all NFL cities. Six Sun King Seasonal/Specialty Beers will also be on tap and there will be a live auction taking place intermittently from 7-9pm featuring items from several local businesses including Recess, H2O, Late Harvest and more.
Chef Greg Hardesty
Recess and Room Four restaurants
Idaho Potato Risotto with Parmesan & Arugula
8 tbsp. butter, divided
2 shallots, minced
4 large yellow Idaho Potatoes, diced into 1/8 inch pieces
2 tsp. fresh Thyme leaves, roughly chopped
4 c chicken stock, hot
½ c Parmesan cheese, grated
4 tbsp. scallions, sliced thin
1 tbsp. red wine vinegar
3 tbsp. extra virgin oive oil
4 c loosely packed arugula leaves
salt and pepper - to taste
4 tbsp. Parmesan cheese, grated (garnish)
In a large sauté pan, melt 2 tablespoons of the butter and add the shallots; sauté for 1 minute until soft. Add the potatoes and thyme and stir to coat. Lightly season with salt and pepper and ladle in half a cup of chicken stock. Simmer the potatoes until stock has been absorbed. Repeat using half a cup of stock at a time until potatoes are just cooked through. (You will not need all the stock.) Add the remaining butter and cheese to the hot potatoes along with the scallions. Stir and cook over very low heat until the cheese and butter melt into a creamy coating for the potatoes.
In a small bowl, stir the wine vinegar and oil together. Toss just enough of the vinaigrette with the arugula to lightly coat; season with salt and pepper. Ladle the hot potato risotto into four small bowls. Top with the seasoned arugula leaves and garnish with the shaved parmesan.
Shaved Bottarga with udon noodles, chili flakes and
porcini white soy jus
1 ½ qt. water
5 oz. dried porcini mushrooms, ground in a spice grinder or food
3" piece of fresh ginger, peeled and crushed with the side of a knife
6 cloves garlic, crushed
1/3 c white soy sauce
2 tbsp. sugar
Bring the first 6 ingredients to a hard boil. Let them steep for half an hour. Strain them though a cheese cloth to remove as much solids as possible, reserve the broth in a bowl. Set the broth aside.
¼ lb. dried udon noodles
Bring 4 quarts salted water to a boil. Add the noodles to the water and stir often until pasta is just cooked though, following the instructions on the box. Strain pasta. Place pasta aside to cool.
2 Thai chilis, sliced very thin
1 lb. spinach leaves, stems removed, roughly chopped
½ c sliced scallions, both white and green parts
salt and pepper - to taste
1 tbsp. sesame oil
1 tbsp. vegetable oil
1 piece bottarga
Combine the sesame and vegetable oil in a small bowl. Bring the reserved broth to a simmer. Add the spinach and cooked noodles into the broth and simmer for approx. one minute. Check the soup for seasoning. Stir the scallions into the broth and immediately ladle the soup into large bowls. Drizzle the oil blend over each soup. Using a microplane shave about 1 tbsp. of bottarga over each bowl and serve.
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