The Cooperstown Club Recipes

Steps:

• Preheat a charcoal grill.
• Toast bread and bacon slices on the grill. Toss Pit Beef and sliced ham on grill to warm before placing on sandwich. Shred lettuce. Assemble the sandwich in this order:1 slice bread, lettuce, BBQ sauce, ham, another slice of bread, bacon, mayo, tomato, Pit Beef, mac and cheese and final slice of bread.
• Preheat a charcoal grill to 400 degrees F.
• Sprinkle beef with rub and grill over direct heat, turning occasionally, until a nice crust forms, about 1 hour 30 minutes. Don't overcook. Rare with a nice char is best because we are going to throw the sliced meat back on the charcoals to heat up before putting on sandwich. Cool completely, then slice about 1/2-inch thick.

Steps:

• Toast the bread on both sides in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, cheese, turkey, ham, bacon, and a slice of bread. Repeat sequence for second layer and serve.

Steps:

• Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
• Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
• Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
• Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.

Steps:

• Chocolate Pudding:
• In a pot combine the heavy cream, sugar, vanilla extract and salt. Over medium heat, bring the cream to a simmer.
• Count out your gelatin sheets and place in very cold water for the gelatin to bloom.
• Chop the chocolates and set aside in a bowl.
• When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted. Stir the melted chocolate into the pot. Bring the cream back up to a light simmer and stir in your bloomed gelatin. Once the gelatin is dissolved strain the base through a chinois. Place the base in an ice bath to chill.
• When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up. This can be a minimum of 30 minutes to 2 hours, depending on the time you have.
• Smoked Ganache:
• In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer. Chop the chocolate and set aside in a bowl. Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny. Add the Scotch, to taste, and a pinch of salt. Set in the refrigerator.
• Smoked Fudge:
• Preheat your oven to 350 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper.
• Cut the butter into small dice, set aside and leave at room temperature. Chop chocolate and set aside. In a saucepan combine the water and sugar. Cook until the sugar has dissolved.
• In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it. With the paddle attachment on a medium-slow speed let mix until combined. Slowly add in the diced butter being sure that all has dissolved completely. Slowly add the eggs to the chocolate mixture until combined. Stir in the alcohol, and a pinch of salt. Pour the batter into the pan. Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes.
• When the fudge is done it will have a crust on top and will not jiggle anymore.
• Bittersweet Chip Ice Cream:
• Combine milk, cream, vanilla extract, and liquid glucose. Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer.
• Chop the chocolate and set aside in a bowl. Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined. Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon. Strain through a chinois. Add a pinch of salt. Put into a water bath to chill.
• When the base is cold pour into the ice cream machine and spin.
• To make the "chip" melt down a 1/2 cup to 1 cup of pate a glace brun. When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate "chip" effect.
• Assembly:
• Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge. Garnish with whipped cream.