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Recipes from some of NYC's hottest restaurants

Very often, what sets one city restaurant apart from the rest is a signature dish.

Now, some of New York’s master chefs have opened up their well-protected recipe books for us. Here’s a look at some of their signature recipes:

BLT Burger's Great Hills Blue Burger

1 Sesame Bun
1 7 oz Ground Beef
1.5 oz Great Hills Blue cheese, crumbled
1.5 oz Butter, melted
Black pepper

Heat up the grill.
Brush both sides of the burger patty with melted butter. Season with salt and black pepper.
Place the ground beef of the grill, cook several minutes as desired. Flip. Once nearing your desired temperature, place the crumbled blue cheese on top until melted, about 30 seconds.
Assemble the burger: place the bun on the serving tray, follow with the beef patty, top with Madeira mushrooms and caramelized onions (recipes below) and the top with bun.

Madeira Mushroom (Serves 6)
2 tablespoons    Canola Oil
½ tablespoons    Finely Chopped Shallots
½ tablespoons    Finely Chopped Garlic
4 cups    Thinly Sliced Button Mushroom
½ cup    Madeira Wine
Black pepper

Heat up canola oil in a medium size sauté pan. 
Add the chopped shallots and garlic into the pan and cook until lightly brown. 
Add the sliced mushrooms to the pan, sauté for about 4-5 minutes.
Add Madeira wine to deglaze the pan until desired consistency.
Season to taste with salt and freshly ground black pepper

Balsamic Caramelized Onion (Serves 6)
1 tablespoons Canola Oil
1 pound Thinly Sliced White Onion
¼ cup sugar
1/8 cup Balsamic Vinegar
Black pepper

Heat up canola oil in a medium size sauté pan. 
Cook and the onion until translucent. 
Add the sugar and deglaze with the balsamic vinegar, until desired consistency. 
Adjust the seasoning with salt and freshly ground black pepper

Craft's  Pork Trotters
2 trotters
1 sweetbread
8 oz onion, diced
4 oz celery, diced
4 oz carrot, diced
1 bay leaf
3 thyme sprigs
1 sprig rosemary
Veal stock
1 Tbsp white vinegar
3 Tbsp sherry vinegar

Braise the trotters with roasted mirepoix (onion, carrot and celery), thyme, rosemary, bay leaf, peppercorns and veal stock to cover the trotter at 300 degrees for 7 hours or until falling off the bone.

Take the trotter and separate the skin and the meat and reserve separately.

Blanch the sweetbreads in 1 gallon of boiling water with white vinegar and salt. Cook the sweetbreads until firm and cool down in ice water. Peel membrane off of the outside then dice and roast in a pan until crispy.

Add the trotter meat and deglaze with sherry vinegar and reduced braising liquid from the trotter. Cook the meat until the liquid has glazed it. Put aside. Lay out plastic wrap in a straight line. Then, lay the skin and the meat on the plastic wrap and wrap the plastic around the trotter with multiple layers of plastic wrap. Hold both ends of the plastic wrap and roll the trotter on the table until in comes together in the center nice and tight.

Then, put the glazed meat evenly on top. Put a layer of skin on top and torque the trotter into a roulade until tight. After you tie the trotter off, ice it down until cold.

Slice a roulade of trotter and pan fry until crispy on both sides over medium high heat. Once the first side is done, prepare a sunny side up egg. Once the trotter is crispy, remove from the pan and place the egg on top. We sauce the plate with sherry sauce, smoked pearl onions and mustard seeds.

Season the dish with salt and pepper.

Lupa Osteria Romana's Bavette Cacio e Pepe
Cook bavette dried pasta in water that is slightly less salty than the sea
Meanwhile add to saute pan:

- 4 ounces of bavette or linguine
- 1.5 tablespoons of fresh crack black pepper, lightly toasted
then 1Tbs butter, 1Tbs extra virgin olive oil, 3T pasta cooking water
- Add pasta to pan with pepper, butter and oil and toss
- Finish with 1 T grated Pecorino Romano cheese ( it will bind up any excess water)
pasta and sauce should be loose enough to stay lightly sauced long enough for consumption without getting dry, but not overly wet and too saucy - a little bit more or less water may need to be used.

Aquavit's lobster salad
2 heads Belgian endives
20 baby heirloom tomatoes
2 1½ pound Lobsters, cooked and chilled
1 bunch white asparagus (or green asparagus)
½ cup homemade mayonnaise
1 tablespoon Chervil, chopped
Lemon juice
Salt and pepper to taste
Champagne vinegar
Olive oil

1. Trim base of endives and remove outer leaves. Cut each head in half lengthwise.
2. Cut tomatoes in half, toss in Champagne vinegar and olive oil with 1 teaspoon of sugar. Let stand.
3. Remove tails and divide in half lengthwise and set aside. Pick through knuckle and claw meat and chop coarsely.
4. Take asparagus, remove 1” tips and blanch in boiling salted water for five minutes. Shock in ice water.
5. Take the asparagus stalks, clean peel and chop into 2” lengths. Cook in boiling salted water until soft drain and puree in a blender. Add in mayonnaise.
6. Toss chopped lobster meat with asparagus mayonnaise chervil, lemon juice, salt and pepper to taste.
7. To plate, place a spoonful of lobster salad in middle of the plate. Lay a strip of lobster tail over the salad. Distribute marinated baby tomatoes and asparagus tips around the lobster. Top with endives and sprigs of chervil.

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