Grand Street Café's En’ Fuego and Chocolate Molten Cake - KCTV5

Grand Street Café's En’ Fuego and Chocolate Molten Cake

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KANSAS CITY, MO (KCTV) -

Grand Street Café is one of many restaurants excited to be participating in Kansas City Restaurant Week.

Its executive chef shares two of many recipes people can enjoy when stopping by their restaurant, located at 4740 Grand Street in Kansas City, MO.

En' Fuego - Spanish sausage, sautéed shrimp, clams and mussels with saffron basmati rice and peas in a fennel-tomato broth

Spanish Tomato Fennel Broth

2 clams
2 mussels
2 shrimp
1 piece of Chorizo cut in half
1/2 gallon shrimp shells
1 quart white onion
2 cup celery
2 cup carrots
1 cup fennel
1/2 cup garlic
1 quart canned tomatoes
1/8 cup tomato paste
1 tablespoon fennel seeds
2 teaspoon coriander seeds
1 quart chicken stock
3/4 gallon water
1 cup white wine
Pinch saffron
1 oz. pancetta Kosher salt to taste

Instructions: Brown Chorizo in oil. Add shrimp, clams and mussels. Add the broth and allow mussels, clams to open and shrimp to cook. Takes about three minutes. Enrich sauce with whole butter and parsley and plate.

Saffron Rice

1/2 cup onion dried
3 Tablespoon butter
2 1/4 cup water
Pinch saffron
1 1/2 cup basmati rice

Instructions: Mold rice in center of bowl and arrange seafood around center.

Chocolate Molten Cake

1 cup semi sweet chocolate chips
4 1/2 oz. unsweetened chocolate
1 1/2 cups butter, softened
2 cup sugar
12 eggs
2 cup flour
1 teaspoon baking powder
5 Tablespoon unsweetened cocoa powder

Instructions: Spray ramekins with non stick spray. Melt chocolate over double broiler. While over broiler, stir in butter and sugar. Transfer this to large mixer. Add eggs in. Then add flour, baking powder and cocoa powder. Beat in the mixer on medium for about six minutes. Fill ramekins. Cover with plastic wrap and freeze for at least three hours or up to five days. Bake at 350 on high for nine minutes. Take out of oven and cool on speed rack.

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