Fire & Ice Restaurant & Bar Cooking Class

Aaron Gregory, CCC Executive Chef at Fire and Ice and Ramada Plaza Hotel & Oasis Convention Center, brings a variety of classic flavors to this month’s 417 Magazine Cooking Class.

By Savannah Waszczuk | Photos by Kevin O'Riley

May 2014

CCC Executive Chef Aaron Gregory of Fire and Ice prepares a lemongrass-dusted scallop with strawberry-avocado salsa

Aaron Gregory, CCC Executive Chef at Fire and Ice and Oasis Convention Center

Five Oaks Farm Bibb Salad 

with Gloucester-Stilton and Champagne raspberry vinaigrette

Serves 4
Paired with Charles Smith Wines ViNO pinot grigio

Ingredients For raspberry Champagne vinaigrette
3 cups frozen raspberries
2 cups Champagne vinegar
2 ounces Champagne
1 tablespoon lemon juice
1 cup honey
6 cups canola oil
Salt to taste

To prepare vinaigrette
Puree raspberries, Champagne vinegar and Champagne in Vitamix or blender until smooth. Transfer mixture to a food processor. Add lemon juice and honey. Emulsify mixture with canola oil, season with salt to taste. 

Note: You will have extra dressing. 

ingredients For salad
2 heads bibb lettuce, hand torn
1½ ounces raspberry Champagne vinaigrette
4 2-ounce wedges of Gloucester-Stilton
4 ounces dried cherries
2 teaspoons wasabi sesame seeds
4 tablespoons feta

To prepare salad
Toss lettuce with vinaigrette. Top with cherries and sesame seeds, garnish with feta, and plate with the cheese wedge. 




Lemongrass-Dusted Scallop 

with strawberry-avocado salsa

Serves 4
Paired with Charles Smith Wines Kung Fu Girl riesling

ingredients for salsa 
6 strawberries, quartered
1 avocado, sliced
½ red onion, julienned
2 tablespoons cilantro
2 tablespoons agave nectar
1 teaspoon lime juice
Kosher salt and fresh-cracked black

ingredients For scallops 
4 teaspoons lemongrass powder
Kosher salt and fresh-cracked black pepper  
8 U-10 diver scallops
2 tablespoons olive oil 

To prepare strawberry-avocado salsa
Place strawberries, avocado, red onion and cilantro in a mixing bowl. Add agave nectar, lime juice and salt and pepper to taste. Lightly toss by hand, and chill until serving.

To prepare scallops
Mix lemongrass powder, salt and pepper. Toss scallops in lemongrass mixture, shake off excess, and place in a preheated sauté pan with olive oil. Pan sear the scallop, basting until it is firm and inside is translucent. Plate scallop with strawberry-avocado salsa, and serve.




Caribbean-Rubbed Beef Filet & Spicy Crab 

with mango demi glaze, curry and coconut sweet potato mash and grilled baby bok choy

Serves 4
Paired with Charles Smith Wines Boom Boom! syrah

Ingredients For filet and crab 
4 5-ounce center-cut filets
4 tablespoons Caribbean spice
3 tablespoons olive oil
6 ounces lump crab meat
2 tablespoons sweet Thai chili sauce 

To prepare filet and crab 
Dredge filets in Caribbean spice. Heat olive oil in pan and pan sear, or grill filet to 135°F. Sauté crab and sweet Thai chili until warm.

ingredients For mango demi glaze
1 diced shallot
4 ounces diced mango
2 ounces red wine
2 cups veal stock or beef broth
1 tablespoon sugar
Salt and pepper to taste 

To prepare mango demi glaze 
Sauté shallots and mangos until translucent. Deglaze with red wine. Add veal stock and sugar. Blend with a hand blender. Reduce until thick and add salt and pepper to taste.

Ingredients for the curry and coconut sweet potato mash 
2 large sweet potatoes, peeled and diced
1 large Russet potato, peeled and diced
1 cup heavy cream
4 ounces butter
4 ounces coconut milk
Salt and pepper to taste
2 tablespoons dry yellow curry powder
2 tablespoons brown sugar

To prepare curry and coconut sweet potato mash 
Boil potatoes in boiling salted water until tender. Heat cream, butter and coconut milk. Drain potatoes, and place in mixer. Whip until smooth while slowing adding in liquid. Season with salt and pepper, curry and brown sugar.

Ingredients For the baby bok choy
6 baby bok choy
2 tablespoons olive oil
Salt and pepper to taste

To prepare baby bok choy 
Cut baby bok choy in half. Place on a pre-heated grill with oil, salt and pepper. Cook until tender, and remove.



Passion Fruit Crème Brulee

Serves 4
Paired with Charles Smith Wines Secco Italian Bubbles Moscato

Ingredients for crème brulee
2½ cups heavy cream
6 egg yolks
10 tablespoons white sugar
Pinch table salt
½ cup passion fruit, pureed
4 ounces of Sugar in the Raw  
Whipped cream and fresh berries for garnish 

To prepare brulee
Heat cream, but do not allow it to boil. In a separate bowl, whip egg yolks, sugar, salt and passion fruit puree until evenly mixed. Slowly drizzle heated cream into egg mixture while whipping until fully combined. Portion into crème brulee dish. Bake in a water bath at 300°F for 20 minutes or until set. Remove, and cool for 2 hours. Sprinkle Sugar in the Raw on each crème brulee, shake off excess, and use a torch to caramelize the sugar. Garnish with seasonal fruit.