Hector PlayukHector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.
Hi! My name is Hector Playuk, the executive chef for Jacks Bar and Restaurant in Washington D.
C. I have got all my ingredients to make the linguini-lobster with the spicy brandy sauce. We got the pan already heat, make sure its high flame; we are going to place few ingredients here to do the saut. We are going to place the unsalted butter, its about one ounce, about one ounce of shallots and garlic mixed together, about two ounces of asparagus, about two ounces of the tomatoes, about one ounce of the caramelized fennel, use pinch of salt, pinch of pepper, we are going to place one jalapeno cut in half, to give it a spicy. What I like to do is, get all the ingredients fresh, get crunchy, no overcook it, very important, no overcook it your vegetables, because you want to have the texture of the vegetables. You saut about couple of seconds, you see all the vegetables is get nice color. You want to see the color food on the dish. You want to see the texture, the color. Now, we are going to place, its about two ounces of brandy.
You can use any brandy, go to liquor store, get the brandy, cheapest brandy, it would be giving nice and good flavor. The combination of the brandy and the fennel and the asparagus and the cherry tomato is beautiful. Stay away from the flame; be careful because this is dangerous, alcohol and flame. Lace the brandy, put it back. See how it flames a little bit and it goes away. When it goes away, you are going to place about five ounces of whipped cream. Make sure the brandy disappear from the saut pan, place about five ounces, it can be six ounces. Now, we got the lobster, I will love to play with the lobster. I use one lobsters tail to make one portion. Last one I will use one lobster tail to make one portion.
Do the saut together, now I used a little bit of jalapeno, because to give you flavor of the lobster. We got the pasta already, Al Dente. I would prefer use the pasta Al Dente, because in this is the taste. When you place the pasta on the pan, mix it with all the ingredients, here is about eight ounces of the pasta, those are sauted together. I dont like to see a lot of cream in my pasta. I like when they are dry, that means all the vegetables of the lobster absorb the creamy, the flavor of the brandy, so you got nice texture, you want to see a color. Then, we are going to place the pasta; I prefer to use white plates. What I would love to do, place the pasta in the middle of the plate, so you get all the vegetable out, nice, beautiful. And this is how you make it, linguini-lobster with the spicy brandy sauce. Bon appetit.