Grand Hyatt Chef Christian Ragano's Three Favorite Dishes

Chicken liver pate, Nebraska steak and Chilean bass are on the top chef's special menu for you to try at home
Tuesday , 01 May 2012
Christian Ragano
Christian Ragano
Chicken Liver Pate
Chicken Liver Pate
Nebraska Steak
Nebraska Steak
Chilean Bass
Chilean Bass

You’d never know, that lively US super chef Christian Ragano had just touched down in town, as he effortlessly whipped up three of his favourite dishes for us. The tasty trio, will soon be hitting the menu at The Grand Hyatt’s fabulous Manhattan Grill. We can vouch for their fabulous flavour, having wolfed down all three, just for you. Ragano, now based at Grand Hyatt New York where he works for New York Central restaurant, is the former Chef de Cuisine of Park Hyatt Chicago’s award-winning NoMI. The Queens native, who has spent more than ten years at some of the best Chicago restaurants, including a stint at the Mobil Four-Star TRU before his nine-year tenure working his way through the ranks at NoMI, is now lending his expertise to our very own Dubai steakhouse.

Chicken Liver Pate

Chicken Liver
2kg chicken liver drained
30g shallot chopped
15g garlic chopped
1 thyme sprig
1l port
350g butter cubes 2kg pink salt
100g crème fraiche 8 slices of grilled baguette

Fig Jam
225ml dried figs
500ml red wine
10g ras el hanout
250ml cranberry juice
25ml cassis vinegar 2 bay leaves per person
2 thyme leaves per person
40g agave nectar
30g shallot chopped
60g raw sugar

1. Sear chicken liver in hot pan until medium, remove and add shallots, garlic and thyme.
2. Deglaze with port vino and reduce by three-quarters.
3. Puree liver in robo coupe.
4. Add reduced port vino, season with salt and a pinch pink salt.
5. Melt cold butter, until incorporated, then pass through fine sieve and place in jars.
Cover lightly with seasoned crème fraiche.
6. For the fig jam, sweat shallots in oil then add the figs and sauté lightly.
7. Combine the red vino, cranberry juice, cassis vinegar, bay leave, thyme, ras el hanout, raw sugar and agave nectar then reduce by half .
8. Serve pate with the fig jam and grilled baguette.

Nebraska Steak

Nebraska Steak
4 x 250g Nebraska sirloin steaks
Salt and pepper

Confit Potatoes
4 Idaho potatoes per person
200ml clarified butter
3 bay leaves per person
Pinch of salt
Pinch of pepper
2 thyme sprigs
5 garlic gloves

Truffle Sauce
100ml demi glace
5g black truffle chopped
120g foie gras
300ml red wine
80g shallots
2 bay leaves
1 thyme sprig per person
3 garlic cloves per person

1kg salsify
250ml milk
Pinch of salt
Pinch of pepper


1. Combine all ingredients together and poach on low heat until tender.
2. Season with salt and pepper.

Truffle Sauce
1. Combine shallots, garlic, bay leave, thyme, red wine in pan and reduce by 2/3.
2. Add beef demi glace and reduce again by 1/3 strain the sauce.
3. Fold in chopped truffle and whisk in foie gras.

1. Top and tail the salsify and peel. Have a bowl of water with lemon juice ready to place the salsify in once peeled to stop oxidising
2. Cut into pieces the same size as your little finger.
3. Drain the salsify and add them to the milk, salt and pepper in a pan and bring them up to a gentle simmer.
4. Turn down heat and poach until tender then strain and pat dry. When you’re ready to use them sauté them in a little butter until light golden.

1. Season with salt and pepper.
2. Sear in olive oil in a hot pan, one minute for each side.
3. Finish in hot oven set to 200C for 5 minutes for medium.
4. Serve with salsify, confit potatoes and truffle sauce.

Chilean Bass

4 x 170g portions Chilean bass
1l bubbly
60g shallots chopped
20g garlic
1 vanilla pod
60g crème fraiche
50g butter
1kg beetroot
1l vegetable stock
170g onion sliced
300ml rice vinegar
20ml olive oil
24 thyme sprigs
16 sage leaves
16 bay leave
30g parsley

1. Sweat the shallots and garlic in olive oil until tender.
2. Cut vanilla pod in half, length ways.
3. Add champagne and vanilla bean and reduce by three-quarters.
4. Remove from heat and whisk in crème fraiche and butter.
5. Strain the reduced sauce and season with pinch salt.

Beet Puree
1. Roast beets in oven at 180C until tender.
2. Peel and slice the beets.
3. Sweat the onion in olive oil then add the peeled beets, vegetable stock and herbs.
4. Cook all together for 15 minutes.
5. Remove herbs, blend until smooth.
6. Season with salt, pepper and vinegar.

Season fish with salt and pepper and steam until cooked.
Serve with beet puree, bubbly sauce. 

INFO: These recipes were provided courtesy of Christian Ragano and will soon be hitting The Grand Hyatt's Manhattan Grill.

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