Chef Nick Leahy brings fine dining to the grill

ATLANTA (FOX 5 Atlanta) - Chef Nick Leahy of AIX and Tin Tin Restaurant take fine dining outside to the grill. With the Fourth of July approaching many people are looking for great recipes to throw on the grill.

Of course, you have your typical hot dogs and grilled chicken recipes, but Chef Leahy has some more sophisticated cuisine that you can make really fun and easy on the grill.

Check out the recipes below, and for more information on AIX restaurant click here. 

Lavendar  & Rose Gastrique

1 bottle rose, minus a glass for drinking while cooking

2 c champagne vinegar

1 tsp lavender buds, fresh is best, but dried will work

½ c turbinado sugar

1)Combine all in pot, and reduce down by 50%

 

 

Season steak with salt just before grilling.  Cook over moderately high heat to desired temp, brushing with the gastrique for the few minutes to glaze/crust.  Use reserved gastrique to pour over steak after resting.

 

RATATOUILLE
2 c Tomato Puree (Roasted Tomatoes, pureed and strained)

2 cloves garlic, minced

3 sprigs thyme

3 tblsp olive oil

½ tsp espelette pepper

2 skinny eggplant (easier to match for slices)

1 yellow squash (8 ball variety is perfect)

1 green zucchini

1 bell pepper, julienned

S and P to taste

 

Bechamel

2 tbslp butter

2 tblsp flour AP

2 c milk

Pinch of nutmeg

2 clove garlic (microplaned into milk)

 

1)melt butter, add flour, stir to form a roux, cook for 2 minutes until it smells like baking bread

2)Add milk slowly, stirring constantly

3)Bring to high simmer, turn off, set aside

 

1)Slice all veggies on mandoline to be even

2)Stack alternating pieces of the veggies

3)Layer first béchamel, then tomato into bottom of casserole dish or skillet

4)Add stacks of vegetable to form a ring around the outside of casserole, repeat on the inside

5)Mix oil with thyme, garlic, salt and pepper, and sprinkle over top of veggies, then add julienned peppers to top

6)Top with parchment and bake (or grill) at 375 for 45-55 mintues. 

 

GRILLED PEACHES WITH SAFFRON HONEY and Crème fraiche

 

4 peaches

1 c honey

1 pinch saffron

2 tblsp butter

½ c crème fraiche (can sub sour cream if needs be)

 

1)Halve peaches and remove core

2)Combine honey, butter and saffron in pot.  Bring to boil, turn off

3)brush with butter and grill, cut side down over high heat, 3 minutes

3)Turn over peaches and pour honey into middle, cook 2 minutes

4)Place a spoonful of crème fraiche in bowl, top with 2 peaches, and drizzle with more honey