Chef Jonathan Davis: Pearly Baker's Alehouse

POSTED: 07-17-2009 05:51 AM ET | MODIFIED: 07-23-2009 01:17 AM ET
Chef Jonathan Davis: Pearly Baker's Alehouse

Chef Jonathan Davis, owner of Pearly Baker's Alehouse, joined our Sunrise crew on July 17, 2009 to serve some alehouse specialties.

Focaccia Pizza: (serves 6)

Dough:
- 1 ¾ cups all purpose non-bleach flour
- 1 cup of luke warm water
- ¼ cup of bulgur wheat
- 1 ½ tbs. Of honey
- 1 tbs. extra virgin olive oil
- 1 packet of yeast
- a pinch of salt
Shredded mozzarella
Tomato sauce
Fresh basil

Dissolve 1 packet of yeast in warm water. In a mixing bowl, add honey, oil & yeast mixture. Slowly add flour & bulgur wheat. Once liquids are absorbed, add your salt. Mix with your hands until the dough starts to pull away from the sides of your bowl. Cover your dough with plastic wrap, put the dough in the oven with the oven light on. The oven light will actually bring up the temperature of your oven to about 100 degrees, enough for your dough to rise. Let the dough rise for about 2 hours. Lightly olive oil a baking sheet, place your risen dough on the oiled baking sheet. Kneed the dough on the baking sheet until it’s reached the corners and is about ¼ inch thick. Pre-heat oven to 400 degrees. Gently stab your dough with a fork to let some air into it; this also reduces bubble formations during cooking. Put the dough in the oven for about 10 – 12 minutes. Remove the par-cooked dough; add your tomato sauce and mozzarella cheese (and any other desired toppings). Put back into the oven for another 10 - 12 minutes, or until the cheese is golden brown. Remove from the oven and garnish with fresh basil. Enjoy!

You can also use a pizza stone instead of the baking sheet. If you chose this option, use cornmeal instead of olive oil so the dough won’t stick to the stone.

Marinated Beef Shoulder with a Gorgonzola Cream Sauce: (serves 2)

1 lb. Beef shoulder tender, cleaned
Marinade
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 clove of garlic
- 1 ¾ cup of olive oil
- ¼ cup of balsamic vinegar
- salt & pepper
Gorgonzola Cream Sauce
- 1 cup of heavy cream
- ½ cup of gorgonzola cheese
- 2 tbs. Of butter
- ½ cup of flour

Clean the silver skin off of the beef tender, set it aside. Take one sprig of rosemary & thyme, removing the stems. Finely chop by hand. In a food processor, add one clove of garlic with 1 ¾ cup olive oil, ¼ cup balsamic vinegar, and buzz for 30 seconds. Add chopped herbs, buzz for another 30 seconds until and emulsion is formed. Pour marinade over the beef, let sit for at least 4 hours, preferably over night in an airtight container. Gorgonzola sauce: 1 cup of heavy cream, bring to a boil on your stovetop. In another pan, prepare a rue of 2 tbs. Of butter with a slow addition of flour (about ½ cup) until it reaches desired consistency (almost crumbly). Fold ½ cup of Gorgonzola crumbles into the boiling heavy cream. Turn temp down to a simmer, stir consistently. Add 1 tbs. Of rue until completely dissolved, turn off heat, let it sit. Remove beef shoulder from marinate, add a pinch of salt & pepper, put on a MH grill (400 degrees), sear it for 3 minutes on each side, finish it in the oven at 350 degrees until desired doneness. Top with your Gorgonzola sauce, serve & enjoy!

Coq Au Pommes: (serves 2)

1 baking potato
4 tbs. Of formage blanc
Filling
- 4 oz. Of bacon bits
- 3 oz. Of chopped cooked chicken breast
- ¼ shallot, minced
- 1 cup of arugula
- 4 oz. Of white wine

Bake a potato in the oven or in the microwave for 20 minutes. Hollow out the potato, leaving about 1/3 of potato in the skin. Take 3 tsp. Of formage blanc and add it to the skins (1 ½ tsp. In each skin), coating the insides.

Filling: Sautee 4 oz. Of bacon bits & 3 oz. Of chopped cooked chicken breast with minced shallots for about 2 minutes on high heat. Deglaze the pan with 4 oz. Of white wine, and cook for another 1 minute, stirring constantly. Remove the pan from heat, add 1 cup of arugula and stir all ingredients together, until the arugula is wilted. Add salt & pepper to taste. Stuff the potato skins with the filling mixture bacon, chicken & arugula. Top with a dollop of formage blanc (or sour cream).

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