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Anna Olson Fresh TV

chefolaf — Mon, 23 Feb 2009 19:31:25 +0000

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Cook Book Tour 2008

chefolaf — Mon, 23 Feb 2009 19:15:04 +0000

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Sambuca Shrimp

chefolaf — Mon, 23 Feb 2009 18:11:36 +0000

SAMBUCA SHRIMP
From Ten Restaurant

4 Persons

20 (13-15 count) tiger shrimp, de-shelled & de-veined

¼ cup olive oil

Season with fresh salt and pepper

1 red onion, diced

1 tomato, diced

3 cloves garlic, minced

2 sprigs of basil cut

2 sprigs of parsley chopped

1 hot pepper, minced

2 tbsp. Cajun spice

4 oz. Sambuca spirits

1 cup tomato sauce

2 cups 35% cream

Season to taste

In a large non stick frying pan over med-high heat, add in olive oil, then seasoned shrimp. Sauté shrimp for 3 minutes, then add in vegetables, herbs, Cajun spices sauté for 3 minutes. Now pour in Sambucca followed by tomato sauce and cream, simmer for 3-5 minutes. Finally taste and season, then plate 5 shrimp person and pour sauce equally, now broil the dishes in the oven to get that caramelized brown crust on top.

Enjoy,
Chef Olaf

Planked Black Forest Hen

chefolaf — Mon, 23 Feb 2009 17:54:21 +0000

PLANKED BLACK FOREST HEN WITH PRETZEL PUDDING
Sticky beer mustard glaze

4 Persons

4 @ one inch thick apple wood planks

2 large Cornish hens semi-boneless

12 strips of maple bacon

1 bundle rosemary

1 bundle thyme

Cracked black pepper

Course salt

Pretzel pudding

4 soft beer pretzels, diced

1 cup double smoked bacon, fine dice

1 cup pearl onions

2 cups celery, fine minced

1 cup emmental Swiss cheese, diced

¼ cup parsley, chopped

¼ cup butter, melted

2 cups rich chicken broth, heated

2 eggs

Fresh black pepper and salt to taste

Finishing Sauce

1 cup sugar beet molasses

1 cup wheat beer

2 tbs grainy mustard

1 tbs poppy seeds

Fresh cracked black pepper and course salt

Method

Soak wood planks into water for 2 hours.

Have your butcher semi debone the Cornish hens by cutting it in half and removing the thigh bones and all the breast bones leaving just the entire wing and drum stick.

In a large frying pan over medium heat sauté double smoked bacon, celery, butter and pearl onions until light brown, season to taste.

In a large bowl add in pretzels and bacon celery mix followed by hot chicken broth and once the broth has been soaked up by the pretzels and in the eggs, parsley and Swiss cheese. Season the stuffing to taste.

Preheat the BBQ

Remove boards from the water and place the pretzel mixture on to each plank boards. Season semi boneless Cornish hens and place the flesh side down onto the pretzel stuffing so that the hen is skin side up. Stuff and top the bird with rosemary and thyme and then wrap the birds with bacon.

To make finishing sauce, whisk all six ingredients together.

Place planks and birds into hot grill to sear the skin crispy then reduce the heat to about 350ºF let the birds plank for approx. 35 minutes until an internal temperature of 165 ºF is reached inside the birds flesh. After about 20 minutes start to baste the Cornish hens with finishing sauce several times until birds are shiny and sticky.

Remove the planks from the BBQ and let the birds rest for 10 minutes, and then start to carve your portions.

Enjoy,
Chef Olaf

Food Photos

chefolaf — Wed, 19 Nov 2008 04:10:48 +0000

Food Photos From My Restaurants

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Girls Gone Food

chefolaf — Wed, 19 Nov 2008 04:02:51 +0000

Girls Gone Food

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Olaf’s Schnitzel Stack

chefolaf — Wed, 12 Nov 2008 22:59:20 +0000

Olaf’s Schnitzel Stack - Serves 4

I’d had a long flight to Europe, my Oma had this dish ready and waiting for me. I’ll never forget what a wonderful welcome that was. If you ever find yourself dining at my Oma’s, don’t leave anything on your plate or else!

We serve this dish with Lemon Caper Relish, and Potato Brats. This is one of the most popular entrees on the menu at Ten Restaurant & Wine Bar.

8 - 3 oz. (85 g) veal scaloppini - Salt and pepper to taste
½ cup/120 ml flour
½ cup/120 ml 35% cream
2 large eggs
½ cup/120 ml 35% cream, whipped
3 - 4 cups/720-960 ml dry bread crumbs
½ cup/120 ml unsalted butter - Vegetable oil for frying

Season the veal cutlets with salt and pepper. Get three flat bowls. In the first bowl, put the flour. In the second bowl, whisk the liquid cream with the eggs and fold in the whipped cream. In the third bowl put the bread crumbs. Dredge each piece of veal in the flour, pat off any excess, and dip into the cream mixture. Press into the bread crumbs on both sides. Chill the breaded meat for 30 minutes. Heat a deep frying pan with the butter and oil to medium high and pan-fry the cutlets until golden brown. Remove onto a paper towel and pat off any excess cooking oil.

Presentation: To present this dish, stack two pieces of veal, one on top of each other, to one side of each plate and top with a large spoonful of Lemon Caper Relish. Put the Potato Brats on the other side of the plate.

Olaf’s Tip: By using whipped cream, along with the regular cream, you will get a much crispier coating. You could substitute the veal with pork or chicken.: To present this dish, stack two pieces of veal, one on top of each other, to one side of each plate and top with a large spoonful of Lemon Caper Relish. Put the Potato Brats on the other side of the plate.