In honor of National Caviar Day this Monday, July 18, here are two delicious recipes that incorporate caviar to make at home, compliments of the Chiles Restaurant Group, which owns the Beach House, Sandbar and Mar Vista restaurants. Happy cooking!
Egg Pasta with Poached Egg and Caviar
Fresh egg pasta (recipe follows)
80 grams of Healthy Earth Caviar
Fresh egg pasta:
1 lb. of flour
1 ounce of olive oil
2 ounces of water
1 tsp salt
To make the pasta: In a large mixing bowl, create a “well” in the flour and place your eggs, water, oil & salt in the middle. Using small circular motions, incorporate the flour into the eggs.
After most has been incorporated and you have a big shaggy mess, take the dough out of the bowl, and kneed on the counter until the dough develops some elasticity, and comes together in a smooth appearance.
Wrap with plastic and let rest in the refrigerator for at least 1 hour.
Take the past out of the refrigerator, and roll out as thinly as possible using a rolling pin.
Place through a pasta machine, starting at the highest setting, and moving towards the lowest setting, 1 or 2 steps at a time.
After you have reached your desired thickness, cut the pasta using the attachment, or with a knife, into the desired width.
At Chiles Group restaurants, chefs use an immersion circulator to poach their eggs--if you don't have one lying around, here's an easy, reliable way to poach an egg. [http://www.bbcgoodfood.com/videos/techniques/how-poach-egg]
To serve the dish, start a pot of boiling salted water.
Cook the pasta in the water until done (fresh pasta needs about 2 minutes).
Strain the pasta and place in a pan with a little butter and toss.
After the butter has coated the pasta, pick the pasta up and “nest” the pasta in a bowl. Place poached egg in the middle of the nest. Place the caviar on top of the egg and enjoy.
Lobster Salad with Caviar
1 kobster tail
1 oz lemon aioli
1 oz diced celery
1 oz diced red onion
1 Bibb lettuce leaf
10g Healthy Earth caviar
Boil lobster tail until cooked through (about 5 minutes), then chill in an ice bath.
Once cool, remove from shell and dice.
Mix with the rest of the ingredients.
Spread on the lettuce leaf, top with the caviar and enjoy.