Shrimp Mousse1 lb Shrimp (peeled & devein)
1 cup heavy cream
2 egg whites
1 oz Brandy
To Taste
Old Bay
Dry mustard
Ground coriander
Dill weed
Paprika
Nutmeg (preferably ground fresh)
Kosher salt
White pepper
Methodplace cold peeled and devein shrimp in food processor bowl and puree shrimp
add 1 egg yolk at a time until completely incorporated
pulse heavy cream through forcemeat and add brandy
place forcemeat bowl in ice bath & fold in spices
Shitake Mushroom Stuffing½ Red Onion small diced
1 Leak small diced
1 each Garlic Glove finely diced
4 each Shitake Mushrooms remove stem & julienne
½ cup Cilantro rough chopped no stems
¼ cup Extra Virgin Olive Oil
1 cup Dry Vermouth
To Taste Panko Bread Crumbs (optional)
To Taste Kosher Salt and Pepper
Methodplace extra virgin olive oil in a warm sautéed pan
sauté red onion, leak, garlic & mushroom, 2 to 3 minutes (without burning garlic
deglaze pan w/dry vermouth, allow the dry vermouth to totally evaporate
once the items have cooled down, mix ingredients all together, and then form 6 ounce burgers
refrigerate burgers for at least 2 hours before cooking
Cool and fold through shrimp mousse
Cut pocket in pork chop (make 1-½ insertion point in belly of pork chop)
Stuff and grill 8-10 minutes on each side or until meat reaches an internal 165˚
Curry Grilled Apples2 peeled Granny Smith Apples w/ core removed (should render 12 slices per apple)
- 1/3 Vegetable Oil
- 1 tablespoon of Curry
- Place in a heated sauce pan to re-bloom spice
- Mix and then grill for 20 seconds on each side
Grilled Sweet PotatoWash & Dry Sweet Potato
Spice Rub To taste
Coriander
Cumin
Cinnamon
Ginger
Curry
Kosher salt
Pepper
Bake in conventional oven @ 325˚ until tender (approx. 30-45 min)Green BeansTo taste
Granulated garlic
Dill weed
Kosher salt
Pepper
Blanch green beans in salted boiling water
Place in shocked water bath
Marinate in extra virgin olive oil and balsamic vinegar (3:1 ratio)
Finish on grill
