Chef Peter Ziegelmeier

Chef Peter Ziegelmeier Peter is a versatile chef with a creative energy unlike anything you have ever seen before. Having roots in an Italian- German family the love of food came early on. Graduating from the Culinary Institute of America (2000), studying under 10 master chefs (only 50 in the world), and having a whirlwind career in restaurants, private residence, catering, charter and private yachts, and casino cuisine, he comes to the Rena with a refreshing attitude and passion for what he does best. Special dietary requests are no problem, for service is equally important as excellent cuisine. Happy and smiling you will find Peter in the galley preparing tempting tasties and treats to make your chartering experience that of a lifetime.

Recipes by Chef Peter Ziegelmeier

Chef Peter Ziegelmeier Food Menu for Book- RECIPES

 

STARTER

 

HERBED CHEVRE RAVIOLI AND SMOKED HEIRLOOM TOMATO BROTH

Yield: 1 Portion Each

 

Ravioli Wonton or Dough 1 ea.

Herbed Chevre 1 oz.

Chicken Consommé or Double Reduced Chicken Stock 3 oz.

Heirloom Tomato (Red or yellow Brandywine) 1 ea.

Plum Tomato ½ ea.

Spanish Onion, very small dice ½ T

Parmesan-Reggiano Cheese Block 3 Shavings

Edible Liquid Smoke 2 Dashes

Chives 2 ea.

 

BROTH:

 

Preparing your own chicken stock is ultimately the most flavorful; however, organic, boxed chicken stock from your dry storage works well, adjusting the seasoning to taste

Cut the onions into small dice and season, place in hot sauté pan and begin to sweat. Then add the tomato pieces and dashes of liquid smoke. Drizzle broth on top and re- season to taste. Remove and reserve.

 

RAVIOLI:

 

Preparing your own ravioli from scratch is ultimately the best all around method; however, using store bought pasta wraps work very well. Cut the wrap diagonally and make a large triangle. Place the herbed chevre in the middle and wet the edges of the wrap with warm water. Fold into triangle shape pressing down firmly around the edges.

Let set up at room temperature.

 

COMPOSITION:

Pan boil the ravioli in lightly salted water. When ravioli is ready, place in shallow soup like bowl and pour broth over top. Finish with snipped chives and Parmesan-Reggiano cheese ribbons.

 

 

 

ENTRÉE

 

5 STEP BABY BACK RIBS (CORN ON THE COB & REDSKIN MASH)

Yields 12 half rack portions or 24 ¼ rack portions- use the appropriate amount for your party; the braise will accommodate which ever amount used.

 

 

Baby Back Ribs, full racks cut in half 6 ea.

 

STEP 1- BRAISE

Ingredients for the Braising Liquid:

 

Jim Beam Bourbon 1 C

Spanish Onion, large dice 1 ea.

Liquid Smoke 4 oz.

Barbeque Sauce 1 pint

Tomato Juice 1 pint

Beef Broth 1 pint

Water 1 quart

Celery, large dice 3 stalks

Carrots, peeled 1 ea.

Tomato Paste 2 T

Tomato ends and pieces from above preparation All

Coffee, brewed ½ C

Chipotle Peppers 1 ea.

Adobo Sauce (from canned chipotle) 2 T

Black Pepper ½ T

 

Start by getting the pot with a lid hot. Put the onions in the pot, when they start to caramelize, stir in the Jim Beam bourbon and the liquid smoke, simmer for 3 minutes.

Add all the other ingredients and put heat on medium and simmer for another 5 minutes. Place cut ribs standing up in the pot and braise for 1 hour and then turn around and braise another hour. If they begin to fall from the bone turn off heat and remove carefully.

 

 

STEP 2- STEAM

 

Ingredients for steaming process:

 

Jim Beam bourbon 1 ½ C

Liquid Smoke 4 oz.

Water 1 pint

 

After the ribs cool for about ½ hour. Place on wire rack in hotel pan and place all ingredients at bottom of pan. It is important that this creates steam and not actually touching the ribs. Steam covered with aluminum foil for approximately 1 ½ hours. Remove and set at room temp for ½ hour and prepare for next step.

 

 

STEP 3- BACON FAT

 

Ingredients for bacon fat:

 

Hickory smoked bacon, reserved grease 1 # yields approximately ¼ C

 

Make sure fat is hot and brush on to both sides of the ribs a light coating. Cool for 15 minutes and then prepare for next step.

 

STEP 4- SEASON AND GRILL

 

Ingredients for Seasoning:

 

Garlic salt 20 %

Garlic Powder 15 %

Kosher salt 45 %

Black Pepper 20 %

 

Mix all ingredients well and place in shaker and lightly shake onto both sides of ribs. Place on grill until nice grill marks appear and skin is melting away from the underside of the ribs. Remove carefully and prepare for the next step.

 

STEP 5- SAUCE AND OVEN ROAST

 

Ingredients for Barbeque Sauce: Your favorite kind! Easy!

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