There are restaurants, talking about a friend whose first name recalls the chef, and only then - the name itself. A former chef and co-host of GQ BAR culinary programs on the channels of "Home" and "STS" Konstantin Ivlev - just like that. Winner of dozens of professional competitions, Constantine was in charge of the kitchen in restaurants, "Reporter," "Nostalgia," "Boulevard», In Vino, «Puazon», L `Etranger, Zebra Square, and is now responsible for food in the restaurants and the White Rabbit" Trattoria Luciano".
In their recipes Constantine sometimes uses whiskey Jack Daniel's. Author of "My philosophy of food," Constantine became co-authored books, and Jack - he kindly shared with us one of his trademark recipes:
Beef with Vegetables
120 grams of veal, 70 ml of whiskey Jack Danel's, 20 g of dried morels, 50 ml of olive oil, 100 g green asparagus 40 g cherry tomatoes, 5 cloves of garlic, 50 g mini-potatoes, 100 ml cream 33%, 5 g of fresh thyme , 2 g of parsley, salt and pepper to taste
Method of preparation:
Pour boiling water over dried morels for 5 minutes. Veal cut into 2 pieces and fry on both sides for 3 minutes in a pan with hot olive oil. Add salt, pepper and morels (pre-drain the water from them) and cook another 2 minutes. Then pour in the whiskey and ignite, flombiruyte for 2 minutes. Place the asparagus in the pan, halved cherry tomatoes, boiled potatoes and a mini-fry for 2 minutes. Meanwhile, remove meat from pan and let it rest. In a pan pour in the cream and evaporated 3-5 minutes, season with salt and pepper. Put in a deep dish stewed in Jack Daniel's and morel cream sauce and vegetables, top with meat, sprinkle with parsley, thyme and crushed black pepper. Serve.