Urban Oasis: Recipes

Recipes courtesy of Nicholas Johnson, Restaurant Magnus

Nutella-Chicken-Bacon Sausages with Rosemary and Apple Cider Glaze

Sausages:
2 lbs skinless and boneless chicken thighs, cubed
4T Nutella
10 hazelnuts roasted and crushed
¼ c heavy cream
½ T salt
¼ T white pepper
¼ T garlic powder
¼ T onion powder
12 slices of bacon
Rosemary skewers

Apple cider glaze:
1 qt apple cider
½ c apple cider vinegar
1 c sugar

For the sausages: In a food processor, combine chicken, Nutella and cream and pulse. With food processor running add the salt, pepper, garlic and onion powder. Place mix in a bowl and fold in the hazelnuts. If you want more of a nutty taste you can add more nuts or Nutella.

Lay the bacon strips out on a work table, and spoon about 1-1 ½ T of the mix onto the bacon tip closes to you. I use a small ice cream scoop for this. Roll the bacon up, so you have a little sausage. Wrap these individually in plastic wrap, twisting the ends tightly to secure the sausage.

Place in a pot of cold water and bring to a boil. Once it comes to a boil, reduce for a simmer and simmer for 5 minutes, remove and place in cooler to chill. This will set the bacon, so it won’t unravel while cooking further.

Once chilled unwrap each sausage and skewer them with the rosemary. About 2-3 per depending on how many you want. You can either roast these in a 500 degree oven on an oiled baking sheet or you can place them on the grill. If grilling watch out for flare ups form the bacon fat. Either way you do it, just cook them till the bacon gets crispy and the sausage is firm.

For the glaze: Add all ingredients to a pot and reduce down to syrup consistency and chill.

 

Fennel Grilled Ahi Tuna with Cabbage-Cucumber Salad and Mustard Vinaigrette

For the tuna:
2 lbs block sushi grade tuna
¼ C crushed fennel seed
½ T salt
½ T white pepper
½ T dry dill
Olive oil for grilling

For the salad:
½ lb shredded green cabbage
½ lb shredded red cabbage
2 cucumbers, seedless and sliced
Lime wedges for garnish
Salt and pepper

For the vinaigrette:
1 c Dijon mustard
1/4 c lemon juice
2T Worchestshire sauce
½ c sour cream
½ T garlic powder
½ T onion powder
½ T mustard powder
1T chopped dill
salt and pepper
2 c canola oil

For the tuna: Combine fennel seeds, salt, pepper and dill in a bowl and mix together well. Rub tuna with this spice and brush tuna with some oil. Mark each side on a hot grill and chill in cooler.

For the salad: Combine all the vegetables in a bowl. Sprinkle with salt and pepper and let stand.

For the vinaigrette: Combine all ingredients, except for salt, pepper and oil in a mixing bowl. Whisk together very well and slowly drizzle oil in while whisking fast. Continue to do this until you have created an emulsion season with salt and pepper. Dress the salad with about half of the vinaigrette. Make sure it isn’t soggy. Place the salad in the cooler and chill.

When party starts: Pile the salad on a platter. Slice the tuna and lay around the salad and dress with a little more vinaigrette. Garnish with limes.

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