The Libertine shares some unique food recipes
Chef Paul Haveck from The Libertine took over our kitchen this morning! He’s sharing his unique recipes for Bison Tartare and a summer Shrimp and Green Bean salad!
Shrimp & Green Bean Salad with Roasted Tomato Vinaigrette
5-6 Tail and head off 16/20 shrimp deveined, poached in stock and cooled. Cut each shrimp into thirds once cooled
¼ of a head of fennel shaved paper thin on a mandolin
1 red radish cut into 1/8″ slices
1/8 lb of fresh green beans blanched in salted water until almost tender
1 tablespoon of fresh basil chiffonade (basil rolled up and cut into tiny ribbons)
4 to 5 Leaves of frisee lettuce
Directions: Combine all ingredients in a mixing bowl and toss with enough of the roasted tomato vinaigrette to coat. Season with salt and pepper to taste. Serve on a chilled plate
Roasted Tomato Vinaigrette
½ pint grape tomatoes tossed in a little olive oil and seasoned with salt and pepper. Roast tomatoes in a 500 degree oven or in a pre-heated saute pan over the stove until the skin of the tomatoes becomes browned and or charred.
½ cup extra virgin olive oil
1/8 cup champagne vinegar
7 to 8 nice sized basil leaves
1 tablespoon minced shallot
1 teaspoon minced garlic
Pinch of salt and freshly cracked black pepper
Directions: Blend all ingredients together in a blender until emulsified
Bison Tartare with Amelia’s Garlic Crostini
¼ lb Bison Sirloin chopped into ¼” cubes
1 teaspoon good quality Dijon mustard (I prefer Maille)
1 tablespoon extra virgin olive oil
½ teaspoon fresh squeezed lemon juice
2 tablespoons rinsed and dried capers
1 tablespoon freshly cut chives
1 tablespoon chopped Italian flat leaf parsley
½ teaspoon celery salt
Pale green celery leaves for garnish
Freshly cracked black pepper
Directions: Combine all ingredients in a bowl and toss with a spoon to incorporate. Serve chilled with garlic crostinis
Amelia’s Garlic Crostini
1 Francese loaf from Amelia’s Bakery (any other crusty baguette will work as well)
2 Cloves fresh garlic
2 tablespoons extra virgin olive oil
Salt and Pepper to taste
Directions: Pre-heat an oven to 350 degrees. Cut the francese loaf on a bias into ¼ slices and lay on a sheet tray in a single layer. Pour a little bit of olive oil onto each slice and season with the salt and pepper. Bake until crisp
To learn more about the Libertine Liquor Bar, visit www.libertineindy.com.