Filet Mignon with Sautéed Mushrooms and Béarnaise Sauce
By Chef Hakan Hendekli (Email: hhendekli@chateauelan.com)

Seared Red Snapper with Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By Chef Marc Suennemann

Chateau Elan Sangria
By Chef Marc Suennemann

Spanish Paella
By Chef Marc Suennemann

Soft Shell Crab Salad with Lemon-Caper Dressing
By Chef Marc Suennemann

Black Eye Pea Cake
By Chef Jimmy Ellis

Directions
Drain Peas very well through strainer if using canned peas rinse with water. In a mixing bowl add all ingredients EXCEPT the peas and bread crumbs and mix well. Next, add peas and fold with sauce, then add bread crumbs and fold again to get correct consistency. Cakes should not be to dry so just add a few bread crumbs at a time to get correct thickness. Finish with salt and pepper to taste and patty into about 2 oz portions like a crab cake. Heat a sauté pan to med heat and add 2 tbs olive oil. Brown on both sides then place in oven for about 8 min @ 350* remove and enjoy!

Remoulade
By Chef Jimmy Ellis

Spaetzle
By Chef Marc Suennemann, Executive Chef.

Directions
Sieve the flour in a metal bowl, add rest of the ingredients and beat with your hand until dough is smooth.  Dough should show bubbles.

Bring pot of salted water to a boil, reduce heat and maintain a simmer. Place colander over pot, pour about ¼ of the dough into the colander and press through the holes with a plastic spatula into hot water.

When the spaetzle come to the surface of the water, fish them out using a skimmer or a sieve.

Beef Stroganoff
By Chef Marc Suennemann, Executive Chef.

Directions
Season the beef with salt and pepper and place in a zip lock bag. Slice 1 ½ shallots and the carrot and add to the bag as well as the thyme and bay leaf. Cover with white wine and let marinate for about 12 hours.

Drain and dry the meat; reduce marinate by half and set aside.
Sauté the rest of the sliced shallots and the mushrooms in a shallow frying pan in butter and olive oil until lightly brown; take out and set aside. In the same pan sauté the meat over high heat; take out and set aside.

Reduce the heat to medium-low and add reduction, mustard, ketchup cream fraiche, demi glace and heavy cream. Bring to a simmer, add the mushrooms, pickles and meat; season with salt & pepper and cook until hot serve right away.

Marinated Belgian Endive
By Chef Marc Suennemann, Executive Chef.

Directions
Cut the stem of the endives 1 inch from the bottom and pull the leafs apart, set aside in a bowl.  Bring the white wine, water, lemon juice, lemon grass and the sugar to a boil, reduce heat to medium and let simmer for about 10 minutes. Strain hot over endive leafs and cool completely under refrigeration. Let marinated for 12 hours.
 

Seared Venison Loin
By Chef Marc Suennemann, Executive Chef.

Directions
Season Venison with salt and pepper on all sides.
In a large skillet, heat oil over medium heat add venison and sear for about 3-4 minutes on all sides. Add butter, thyme, shallots and garlic and cook until medium-rare. Remove from skillet and set aside to rest for about 5 minutes.

Pomegranate Sauce
By Chef Marc Suennemann, Executive Chef.

Directions
Heat a sauce pan over medium heat, add bacon and render for about 4 minutes. Slice the shallot and smash the garlic and add to the pan, cook for 2 more minutes or until shallots and garlic turn golden brown. Add the roasted bones and rest of ingredients except for the butter and seasonings. Reduce by half, strain, whisk in butter and season with salt and pepper.

Seared Salmon Filet
By Chef Marc Suennemann, Executive Chef.

Directions
Season the fish with lemon juice and salt on both sides.
Heat the olive oil in a medium to large sauté pan over high heat. Add seasoned salmon and sear for about 6-8 minutes on both sides. Reducing heat to medium after turning the fish to the other side.
The fish should be slightly pink in the middle.

Beurre Blanc
By Chef Marc Suennemann, Executive Chef.

Directions
Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

Braised Brussel Sprouts With Apple wood Smoked Bacon
By Chef Marc Suennemann, Executive Chef.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the Bacon and saute until beginning to crisp, about 3 minutes. Add the Shallots and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add some of the blanching liquid and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve

Cream of Red Radish Soup
By Chef Marc Suennemann, Executive Chef.

Step 1
Sweat the vegetable in butter, with no color, over medium heat for about 5 minutes. Add flour and cook for about 2 minutes while stirring frequently, then add stock a little bit at the time, don’t forget to stir while you add the stock. Bring it up to a simmer, add salt and white pepper, continue simmer over low heat, stirring frequently for about 25-35 minutes. Puree with a stick blender and strain trough a fine chinois.

Note: the great thing about this soup base is that you can use it for many different vegetable soups, for example broccoli, cauliflower or carrot.

Step 2
Sweat the radishes and shallots in butter over medium heat for about 5 minutes then add the hot soup base to the radishes, bring up to a simmer and take it of the heat right away. Transfer the soup into a blender or use a stick blender and mix well. Strain the soup again through a chinois, season with fresh lemon juice and serve with thin slices of radishes.

Red Cabbage
By Chef Marc Suennemann, Executive Chef.

Directions
Melt fat, sweat onions without coloring, and add red cabbage and sweat for a little bit. Than add sugar, salt, apple, vinegar and some water, stir everything good together, put the pouch in and cover.
Cook cabbage by medium heat until tender; after the cabbage is tender reduce the left over liquid and remove the seasoning pouch.
Add a little bit of black currant jelly and lemon juice to taste.

You can also dry marinate the cabbage overnight. Just add salt and pepper to the cabbage and cover with a wet towel.

Roasted Duck with a dried Cherry and Peppercorn sauce
By Chef Marc Suennemann, Executive Chef.

In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and sauté slowly, until soft. Add the dried cherries, molasses, peppercorns, and duck stock. Simmer 15 minutes.

Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)

Preheat the oven to 425 degrees.

Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a ladle, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.

Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.

Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter
 

Seared striped bass with Beurre Blanc
By Chef Marc Suennemann, Executive Chef.

Directions
Set a 12-inch sauté pan over medium-high heat. Score the skin side of the fish fillets with 3, long, thin slits. Season the fish with the salt and pepper then dredge to lightly coat with the flour. Add the clarified butter to the pan and, when hot, place the fish, skin side down in the pan. Cook the fish for 3 minutes, then add the butter to the pan. Continue to cook the fish as the butter melts and swirl the pan to be sure that the butter reaches all corners of the fish. Cook the fish for 2 minutes, turn over and cook for 30 to 60 seconds, or until just cooked through. Remove from the pan and serve with the Beurre Blanc.

Beurre Blanc:
1 cup freshly squeezed Key lime juice
1/2 cup dry white wine
1/4 cup thinly sliced shallots
½ lemon juice
1 garlic clove, smashed
1/2 bay leaf
1 sprig thyme
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/3 cup heavy cream, optional
2 sticks cold unsalted butter, cubed

Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

Directions
In a mixing bowl combine the tomatoes, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a stock pot, blend the cold tomato stock with the egg white mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consommé from the stock pot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consommé again with fresh cheesecloth. Season with salt and garnishes.

Directions
To prepare yogurt cheese, place yogurt in a cheesecloth lined colander.
Let drain for 12-24 hours under refrigeration. 

Preheat oven to 300F. To Prepare crust, mix graham crackers, melted butter and cinnamon.
Press into the bottom of a springform pan.  Bake at 300F for 10 minutes.

To Prepare cranberry compote, combine dried cranberries, sugar, orange juice in a saucepan. Simmer for 10 minuets or until cranberries are re-hydrated. Set aside and let cool.

To prepare filling, melt white chocolate and milk over a double broiler. Remove from heat and stir in almond extract. Place yogurt cheese, 3/4 cup sugar, cornstarch, salt, cream cheese and sour cream in mixer and beat until smooth. Add eggs to cheese mixture and beat till smooth. Fold in cranberry compote.

Pour into prepared pan and bake at 275F for 1 hour and 25 minutes.  Enjoy!