Club 21 South Side Cocktail

2 oz. vodka or gin or white rum
juice of one lemon
2 tsp. of granulated sugar
1 tbsp. Fresh mint leaves

• Place all ingredients in a shaker, and shake vigorously to bruise mint leaves.
• Strain into a chilled collins glass filled with ice.

Club 21 Warm Pomegranate Cider

Serves 4 persons.

4 cups pomegranate juice
4 cups apple cider
Zest of 1 orange
6 cinnamon sticks
2 star anise
3 cloves

Combine ingredients in pot. Warm over medium heat to bring to a boil, reduce heat and keep
warm for 30 minutes.
Strain and serve; garnish cups with a cinnamon stick.

Club 21 Eggnog Souffle

Serves 4 persons.

1/2 quart milk
4 ounces sugar
4 ounces bread flour
4 ounces butter
6 eggs (separated)
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
4 tablespoons spiced rum (optional)


Preheat oven to 350. In sauce pot warm milk, sugar and spices on stove over medium heat.
In mixing bowl, bring flour and butter together with hands till you have small crumbles. When
milk mixture comes to a boil, reduce heat and whisk in butter‐flour mixture. Continue on low
heat, stirring constantly until mixture thickens and pulls away from the sides of the pan.
Allow mixture to cool to room temperature. Add egg yolks to mixture, stirring constantly,
adding one at a time.
Place egg whites in mixer and whip until medium peaks are formed. Fold egg whites into milkflour
mixture (don’t over mix).
Spoon into buttered and sugared ramekin, and place in center of oven for 12 minutes; remove
when almost doubled in size. Serve immediately.
Optional: Cream Anglaise or ice cream poured into dish tableside

Club 21 Fresh Fruit Sorbet

Ingredients:
1 cup water
1 cup granulated sugar
1 cup pureed fruit such as raspberries, peaches, mangoes, papayas, kiwis, apricots, cherries or
strawberries
Method:
Bring the water and sugar just to the boil, then lower heat and simmer for five minutes. Remove
from heat and cool completely and combine with the fruit puree. Place in an ice cream maker
and follow the manufacturer's directions, or place the mixture in a plastic container. Place the
container in the freezer, and freeze, stirring every 10 minutes to break up the ice crystals, until completely frozen for approximately one hour.

Club 21 Cornbread Stuffing

Cornbread Stuffing
Ingredients:
4 tablespoons vegetable oil
1 cup onion (small dice)
1 cup red bell pepper (small diced, skinless and seedless)
1 cup celery (diced small and peeled)
2 tablespoons vegetable oil
1 cup andouille sausage (diced)
4 cups corn bread (crumbled)
1 cup scallions (thinly sliced)
2 cups chicken stock (golden and double strength)
salt and fresh ground white pepper to taste
Method:
• In a sauté pan, add the oil, heat over a low temperature. Add the onions, peppers, celery
and slowly cook until vegetables are soft (careful not to color). Season with salt and
pepper to taste. Reserve.
• In a separate pan add 2 tablespoons of oil over a high heat. When oil starts to lightly
smoke, add the sausage, stirring and tossing, careful not to burn. Cook until golden
brown, approximately 2 minutes. Remove from the pan and blot on a paper towel.
• Combine the sausage, vegetables, corn bread, scallions and chicken stock into a mixing
bowl. Season with salt and pepper to taste. Place the stuffing into a buttered pan, cover
with aluminum foil.
• Place into a pre‐heated 350‐degree oven and cook for approximately 20 minutes.
• Remove the foil and cook for an additional 5 minutes or until golden brown. Serve
immediately.
Yield 6 servings

Club 21 Endive, Walnut and Blue Cheese Salad with Champagne Vinaigrette

Salad
Ingredients:
A head red leaf lettuce, washed and dried
4 large Belgian endive heads, cut lengthwise into julienne strips
A cup shelled walnut halves, toasted at 250 degrees for 15 minutes
A cup shallot and Champagne vinaigrette (see below for recipe)
1 cup chunked Roquefort or other blue cheese
2 tablespoons chopped fresh chives
Garnish: 2 fresh, ripe tomatoes, sliced
Method:
Place several lettuce leaves on four plates. Toss the julienned endive with the toasted walnuts.
Combine the vinaigrette with the cheese, and mix with the endive and toasted walnuts. Divide
among the four plates. Sprinkle 1/2 tablespoon chives on each serving. Garnish with fresh, ripe
tomato slices.

Champagne Vinaigrette
(makes 1 quart)
Ingredients:
1 cup shallots (peeled, hand minced)
1/4 cup honey
1 cup Champagne vinegar
1/4 cup Champagne
1 cup canola oil
1 cup olive oil
1 teaspoon cayenne pepper
1/4 cup *fine herbs (fresh minced chervil, chive, and tarragon, equal amounts)
Salt to taste
Method:
In non‐reactive bowl, add shallots, honey, Champagne vinegar and Champagne. Mix together
and stream in oil while whisking together. Finish with salt, cayenne and fine herbs. Serve
immediately.
*Once herbs are added, this has a 15‐minute shelf life before herbs go bad. So herbs can be
added in smaller batches throughout service.

The ‘21’ Burger - 21 Club

The ‘21’ Burger

2 pounds ground sirloin or beef
2 tablespoons Crisco or 4 tablespoons duck fat
1 teaspoon ground fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 whole egg
4 tablespoons minced onion


1. In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper,
thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.
2. Divide the beef mixture into four, 8‐ounce burgers. Pack and shape them tightly.
3. On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a
medium rare temperature (cook longer for a more well‐done burger if desired.)
4. Serve on a bun.
Yield:
4 burgers

21 Club ‘Tortilla’ Corn Soup with Crispy Foie Gras and Chicken ‘Flauta’

‘Tortilla’ Corn Soup:
Ingredients:
4 Ears Sweet Corn (kernels off cob)
1 Vidalia Onion (small diced)
1 qt. White Chicken Stock
1 Kafir Lime Leaf (fresh, minced)
1 Lime (juice only)
1 Tbs. Butter


1. In non reactive sauce pot melt butter, then add onion and garlic; sweat until translucent.
2. Add corn kernels, cobs and stock, let simmer 30 minutes.
3. Remove cobs and transfer to a high powered blender and purée until super silky smooth.
4. Strain soup through a fine chinoise and keep warm.
5. Finish soup with minced kafir and lime juice.
6. Garnish with tomato chili oil, micro cilantro, corn kernels, and bell pepper ‘confetti’.

Foie Gras and Chicken ‘Flauta’
Ingredients:
2 c. masa harina flour
Water
8 oz. Chicken
4 oz. Foie Gras
½ whole egg beaten
1 Tbs. chilled chicken stock
1/2 tsp. smoked serrano powder
1 tsp. salt


1. Mix masa harina with cold water to form a pliable paste and roll out on wax paper until you have a 1/16
inch thick long rectangle.
2. In food processor, purée chicken, egg, foie gras, chilled chicken stock with salt, and smoked serrano
pepper until smooth.
3. Fill pastry bag with small ¼ inch round tip with chicken purée.
4. Cut a rectangle approximately 3 inches wide by 11 inches long, brush this with a lightly beaten egg.
5. Pipe a strip of chicken purée along the length of the edge of the rectangle.
6. Gently roll the masa harina around the chicken purée and seal with your fingers.
7. The ‘flauta’ should look like a long thin ‘flute’ or cylinder.
8. Fry in canola oil until crispy then cut and serve.

Just Like 21 Club Burger

Herb butter:
1/2 cup butter (1 stick) at room temperature
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper to taste

Salad garnish:
24 slices ripe red tomato
16 thin slices red onion
1 1/2 cups olive oil
1 cup freshly squeezed lemon juice

Hamburgers:
6 pounds fresh chuck
Salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian country-style bread, toasted
1/2 cup olive oil


1. For the herb butter, place the butter, basil, thyme, parsley, salt and
pepper in a food processor and pulse until smooth. Place it on plastic wrap,
and loosely fold the wrap over. Roll it into a log and freeze.

2. For the salad, combine the tomatoes, onion, olive oil and lemon juice in
a nonreactive bowl.

3. For the hamburgers, remove the butter from the plastic wrap and cut into
8 cylinders. Divide the meat into 8 equal balls.

4. With each ball, make an indentation with your thumb, press a butter
cylinder in and close the meat over the butter. Shape each ball into a
1-inch-thick patty, and sprinkle with salt and pepper on both sides.

5. Grill, broil or fry the patties in a preheated cast-iron skillet for 4
minutes per side over medium-low heat for medium rare.

6. Brush the toast with the olive oil and grill under a broiler until both
sides are golden. Center each hamburger on 2 slices of the toast, top with
the salad garnish and eat with a knife and fork.

YIELD 8 hamburgers

Just Like 21 Club's Spicy Lollipop Chicken Wings With Sour Cream Dipping Sauce

32 chicken wings
4 cups chicken stock
1/2 cup onions, minced
2 tablespoons ginger, grated fine
1/2 teaspoon garlic, minced
6 tablespoons scallions, sliced fine
2 tablespoons rice vinegar
4 tablespoons sesame oil
1 tablespoon serrano chilies, minced
6 tablespoons red bell peppers, minced
Kosher salt to taste
Hot sauce to taste
White pepper to taste
4 tablespoons parsley, chopped
6 parsley or cilantro sprigs

***Dipping Sauce:***
2 cups sour cream
4 tablespoons prepared horseradish (depending how zesty you want it)
1 teaspoon lemon juice
salt to taste
dash of paprika



Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.

Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, hot sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.

Remove from the marinade and bake in a preheated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs. Serve immediately.

Dipping Sauce:

Wisk together all ingredients, chill. Spoon into serving bowl.