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From the pages of
Laurent Tourondel
BLT Market at The Ritz-Carlton New York, Central Park; BLT Steak at
The Ritz-Carlton, Westchester; and BLT Steak at The Ritz-Carlton, San Juan
Poached Shrimp & Heart of Palm Salad,
Ginger-Citrus Vinaigrette
Serves 6
18 pieces, 10/20 Mayan shrimp, peeled and deveined
1 cup white wine
½ cup white wine vinegar
3 tablespoons salt
1 onion, chopped
1 carrot, chopped
1 bunch parsley
1 6-inch piece of fresh heart of palm, outer stalk removed*
¼ cup micro mizuna
Citrus Vinaigrette:
1 orange, juiced
1 Meyer lemon, juiced
½ grapefruit, juiced
1½ tablespoons honey
½ cup olive oil
½ teaspoon mustard oil + 1 teaspoon for garnish
Salt and pepper
Ginger-Lime Mayonnaise:
1 egg, soft boiled and peeled
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
¾ cup grapeseed oil
1 teaspoon curry powder
¼ cup ginger juice
Grated zest and juice of 1 lime
Celery Garnish:
2 stalks celery, chopped + 1 stalk celery, small dice
3 teaspoons ginger, small dice
3 teaspoons jalapeño, small dice
1 tablespoon chopped cilantro
5 tablespoons olive oil
3 teaspoons Meyer lemon juice
To make the citrus vinaigrette, combine orange juice, lemon juice, grapefruit juice and honey in a large bowl. Using a handheld
emulsion blender, blend in the olive oil. Season the vinaigrette with salt and pepper and whisk in ½ teaspoon of the
mustard oil. Set aside.
To make the ginger-lime mayonnaise, place the egg, mustard and vinegar in the bowl of a food processor fitted with the
metal blade. With the motor running, slowly add the grapeseed oil in a thin stream to make an emulsified sauce. Transfer
the mayonnaise to a small mixing bowl and whisk in the curry powder, ginger juice, lime zest and lime juice. Season with
salt and pepper. Cover and refrigerate.
To make the celery garnish, combine the celery, ginger, jalapeño, and cilantro in a small mixing bowl. Stir in the olive oil
and lemon juice. Set aside. Using a sharp mandolin, slice the base of the fresh heart of palm into 60 1/8-inch thick round
slices. Set aside.
To cook the shrimp, thread the shrimp using toothpicks. In a large pot, combine the white wine, white wine vinegar, salt,
onion, carrots, 2 stalks of chopped celery, and parsley stems and cover with 1 gallon of water. Bring to a boil over high heat
for 10 minutes. Strain the liquid into a separate pot and discard the solids. Bring the liquid back to a boil over high heat.
Add the shrimp and cook for 2 minutes, stirring constantly until the shrimp are just cooked through. Using a slotted spoon,
remove the shrimp from the pot, discard the toothpicks and carefully slice each shrimp in half lengthwise.
Ladle 1 ounce of ginger-lime mayonnaise in the center of six large plates. Layer the shrimp in a concentric circle over the
mayonnaise. Spoon the celery garnish over each piece of shrimp. Fan 10 slices of the hearts of palm over the shrimp in a
matching concentric circle. Spoon the citrus vinaigrette over the hearts of palm and around the shrimp and top with the
micro mizuna.
* You will need the center section of a 2-foot long heart of palm.

From the pages of
Eric Ripert
Culinary Director of restaurant Blue at The Ritz-Carlton, Grand Cayman;
10 Arts at The Ritz-Carlton, Philadelphia; and Weekend Bistro at The Ritz-Carlton, Washington D.C.
Pan Roasted Squab Stuffed with Truffle
Serves 4
The Squab:
4 squab
3 tablespoons canola oil
12 slices truffles, about ¼ inch thick
Fine sea salt and freshly ground white pepper
The Sauce:
Reserved squab bones, wings and legs
2 tablespoons canola oil
3 shallots, sliced
4 cloves garlic, sliced
½ cup Armagnac
6 cups chicken stock
The Garnish:
3 ounces fresh truffles
Preheat your oven to 400°. Remove the wings and legs from the squab. To remove the bones from the squab, set a
squab, breast side down on a cutting board. Cut down the center of the back. Keeping your knife against the bone,
slide your knife around the rib cage, being careful not to rip the skin. When you have worked around the whole bird,
remove the bones. Make sure that the skin is still intact. Continue with the remaining squab. Reserve the squab and
legs, wings and bones separately.
For the sauce, heat saucepan over high heat and add the canola oil. Add the squab bones, legs and wings and sear
until golden brown, about 6 minutes. They should be nicely caramelized. Add the shallots and garlic; place the pan
in the oven and roast until the vegetables are soft and translucent and beginning to caramelize, about 20 minutes.
Remove from the oven and place over medium heat on your stovetop. Degrease the roasting pan with Armagnac,
add the chicken stock and bring to a boil, scraping up any browned bits. Lower the heat and simmer for 30 minutes.
Strain and reserve.
Open each squab and set on your cutting board, skin side down. Season the inside of each squab. Stuff the inside
of each bird with 3 slices of truffles. Starting from one side, roll the squab, making sure that the truffle is centered and
the skin is slightly overlapping. Secure the squab with kitchen string.
Heat a sauté pan over high heat and add 2 tablespoons canola oil. Add the squab and sear until golden brown on
all sides. Roast in your preheated oven for 10-12 minutes. To test for doneness, insert a metal skewer into the center
of the stuffing. When removed, the skewer should be warm to the touch. Remove to a platter and rest for 10 minutes.
Set aside.
To serve, slice the fresh truffles into thin rounds, and place the slices in a pinwheel pattern in the center of the
plates. Remove the kitchen string from the squab and slice on the bias into ½ inch thick slices and place on top of
the sliced truffles. Spoon the squab jus over each plate.