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Thank you for visiting the Chef’s Corner!
Executive Chef George Sit cordially invites you to dine at Café Sierra, enjoy a signature beverage at the Atrium Lounge or plan a special event with the Mandarin Club and Catering departments.
Born in Singapore and raised in the United States, Chef George is a seasoned culinary professional and he has worked around the world, continuing to travel throughout his career. He has been challenged by companies, such as the Specialty Restaurant Group where he served as Corporate Chef, to develop recipes and training programs for chefs within the entire organization. Now Chef George brings a wealth of creativities and innovation to the menus of Hilton Los Angeles/Universal City. The culinary team is proud to have him lead the way as he strives to take the dining experience of every guest to a higher level.
Often Los Angeles diners will ask for the coveted secrets to create their favorite Café Sierra specialties at home and Chef George is delighted to oblige. Here at the Chef’s Corner you will periodically find popularly requested recipes posted for your use. Please try them at home and be sure to let us know about your culinary adventures via Facebook and Twitter.
We hope you enjoy the creations of Chef George and his team at the Hilton Los Angeles / Universal City. We hope to see you here again soon. Bon appétit!
Café Sierra Chef’s Corner Recipes
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| Please visit us often for new Recipes and Fresh Tips. |
| Ceviche |
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| Ingredients: |
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| Fresh Halibut |
1 |
oz |
| Fresh Ahi Tuna |
1 |
oz |
| Shrimp U-15 cooked |
2 |
@ |
| Scallop 10-20 |
2 |
oz |
| Baby Octopus Tako |
2 |
oz |
| Julienne Mango, Peppers |
3 |
oz |
| Fresh Chopped Cilantro |
1/2 |
cup |
| Thinly sliced jalapeno |
2 |
oz |
| Lime Juice |
2 |
oz |
| Bibb Lettuce |
2 |
pc |
| Thinly sliced tomato julienne |
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| Lobster shell |
1 |
pc |
| Cherry tomato halves |
Garnish |
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| Preparation Method: |
| 1 |
Thinly slice the fresh halibut, Ahi and baby octopus. |
| 2 |
Marinade all the fresh seafood with lime juice, salt and pepper. |
| 3 |
Before serving, add julienne vegetables and set Bibb lettuce onto center of plate then top lobster shell and place seafood inside lobster shell. |
| 4 |
Garnish with fresh chopped cilantro, julienne mango and cherry tomato halves. |
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Chef’s Note:
This recipe is a variation from the traditional Mexican-style ceviche influenced by contemporary Mexican-California fusion.
- For best result, do not exceed 12-hours when marinating the seafood
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| Baby Octopus & Jumbo Prawn Pizza |
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| Ingredients: |
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| Baby Octopus |
2 |
oz |
| Shrimp U 15 |
2 |
@ |
| Mozzarella Cheese |
2.5 |
Cup |
| Pizza Dough Ball |
1 |
@ |
| Pizza Sauce |
2 |
Cup |
| Fresh Basil |
4 |
@ |
| Balsamic Tomatoes |
2 |
@ |
| Fresh Jalapenos Sliced |
2 |
@ |
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| Preparation Method: |
| 1 |
Roll out pizza dough to either 8 or 12 inch round. Lightly dust surface of table with semolina |
| 2 |
Then put the rolled out dough and ladle generously with pizza sauce, then top evenly with shredded mozzarella Cheese |
| 3 |
Put toppings on top. Bake in pizza oven until golden brown and bubbling. |
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| Seared Pacific Salmon & Crab |
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| Ingredients: |
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| Salmon |
6 |
oz |
| King Crab meat only |
4 |
oz |
| Baby Spinach |
1 |
Cup |
| * Lemon Butter sauce |
3 |
oz |
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| Preparation Method: |
| 1 |
Season salmon with salt, white pepper and fresh lemon juice. Coat salmon in flour then lightly pan sauté in butter. |
| 2 |
When salmon is cooked removed from pan and discard any leftover burnt butter. |
| 3 |
Heat king crab meat in hot water bath. |
| 4 |
Sauté fresh spinach in butter. |
| 5 |
Set salmon onto plate, top with sauté fresh spinach, then top spinach with the heated crab meat and ladle over with lemon butter sauce. |
| 6 |
Garnish with desired sauteed seasonal vegetables and starch. |
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| * Lemon Butter Sauce |
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| Shallots sliced |
1 |
cup |
| Vinegar white |
1 |
cup |
| White Wine |
2 |
Cup |
| Heavy Cream |
2 |
Cup |
| Butter Chilled |
2 |
Cup |
| Chicken Base |
1 |
Tsp |
| Salt |
To Taste |
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| White Pepper |
To Taste |
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| Preparation Method for Lemon Butter Sauce: |
| 1 |
Boil sliced shallots in white wine and vinegar. Reduce mixture until almost completely dry. |
| 2 |
Then add in cream,. Reduce again until thick and then slowly whip in soft chilled butter, until it incorporates into an emulsification. Finish with the rest of the ingredients |
| 3 |
strain sauce and keep in warm bain marie until serving. |
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