Recipe created by Craig Koketsu
June 29, 2011
Chef Craig Koketsu actually trademarked this dish, which is broccoli served atop a Gouda and Parmesan sauce, and garnished with crumbled Cheetos.
Chef Koketsu served this dish at Park Avenue Winter, a seasonal restaurant in New York, earlier this year. Due to popular demand, he will be bringing it back again in the fall.
Serves 6 to 8
3 large heads broccoli, flowers cut into small florets, stems peeled and cut into 1/4-inch thick discs
3 Tbsp. extra virgin olive oil
2 cloves garlic, finely chopped
1 tsp. red chili flakes
3 Tbsp. butter
Salt to taste
About 3 cups cheese sauce (see recipe below)
Half of a 9-ounce bag of Original Cheetos
Open bag of Cheetos and pour half into a bowl. Freely snack on bowl of Cheetos during the preparation of this dish. Crush the other half of Cheetos in the bag into 1/4-inch bits using a rolling pin or small pot.
Blanch broccoli florets and stems in boiling, salted water for 3 minutes. Remove from water and shock in ice water to set color. When cool, drain broccoli well.
Heat a large sauté pan over medium-high heat. Add olive oil, garlic and chili flakes to pan and sweat to infuse flavor into oil. Be sure not to brown the garlic. Add butter and let it melt fully into oil. Let butter start to bubble and then add broccoli to pan and gently sauté until it is heated through. Adjust seasoning with salt. Pour broccoli onto a large plate lined with a double layer of paper towels.
Pour warm cheese sauce into the bottom of a large, heated serving dish. Carefully arrange broccoli on top of sauce. Top liberally with crushed Cheetos and serve immediately.
1 quart heavy cream
2 Tbsp. chopped shallots
2 Tbsp. chopped garlic
10 black peppercorns
1 bay leaf
2 cups grated aged gouda
1 cup grated Parmesan
Salt to taste
In a heavy-bottomed sauce pot, reduce cream with shallots, garlic, peppercorns, and bay leaf until it reaches a thick nappe (until it thickly coats the back of a spoon). Remove from heat and whisk in cheeses until they are fully melted. Adjust seasoning with salt. Strain sauce through a fine-meshed strainer and keep warm in a bain marie. Do not put sauce directly over heat or it will curdle.