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Mother’s Day Show Menu- 5/11/18 Blackened Shrimp & Blackened, Mustard Grilled Beef

CROSTINI WITH BRIE CHEESE, ROASTED TOMATOES AND DILL:
INGREDIENTS:
1 Loaf – French baguette – sliced on the slant – 1/4 – 1/2 thick
8 oz – Brie cheese – thinly sliced
1/4 cup – Extra Virgin olive oil
12 – 16 oven roasted tomatoes – rough chop
1/2 cup – Fresh Dill  Chopped
12 stems – Dill cut in half – for garnish
1 large clove – Garlic
Ground pepper to taste
INSTRUCTIONS:
*  Pre-heat a large skillet or griddle top on medium high heat.
*  Rub each slice of baguette with garlic clove.
*  Place 5-6 slices (at a time) on heat and lightly drizzle olive oil on top side as bottom side is grilling.  When slice turned – repeat process.  Repeat process with the next batch of slices.  Grill – 1 minute each side.
*  Place grilled slices on serving platter.
*  Top each slice with one slice of Brie Cheese.
*  Mix roasted tomatoes in a bowl with chopped dill and ground pepper.  Spoon desired amount on each slice of baguette/Brie and top with a piece of Dill – laying it across the tomatoes.
*  Serve at room temp.
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WEDGE LETTUCE WITH CANDIED WALNUTS AND CREAMY BUTTER MILK DRESSING:
Lettuce and Dressing:
2  – Iceberg or Romaine heads
4 tbs – finely minced red onions
2 tbs – lemon juice
3/4 cup – sour cream
1/2 cup – butter milk
1 cup – mayonnaise
Pepper and Salt to taste
INSTRUCTIONS:
*  Quarter lettuce and plate
*  In a mixing bowl add all remaining  ingredients and whisk well.
*  Refrigerate for at least one hour.
Candied Walnuts:
1/4 cup  – water
3 tbs – vanilla
1/4 cup – honey
4 cups – walnuts
1/2 cup – brown sugar
1/2 cup – white sugar
INSTRUCTIONS:
*  In one bowl – add water, vanilla and honey, mix well.
*  Once mixed add in Walnuts and be sure to coat nuts fully.
*  In a separate bowl – mix both sugars together – running your fingers through to get all lumps out.
*  Poor mixed sugar in the bowl with the coated walnuts.
*  Preheat oven on 250F.
*  In a baking pan with parchment paper coving it – spray none-stick butter or oil (this will help the nut mixture not to stick to the paper).
*  Spread coated nuts out on the papered pan and bake for 45 minutes moving the nuts around every 15 minutes.  This will toast each walnut.
*  Remove pan from oven and let cool for 2-3 minutes.
*  Separate nuts so that they do not stick together.
FINAL SALAD CONSTRUCTION:
*  Place each wedge of lettuce on a plate.
*  Drizzle dressing on top of wedge.
*  Finish by sprinkling the walnuts on each Wedge.
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GNOCCHI PASTA ALA VODKA:
GNOCCHI
ALWAYS REMEMBER TO SALT PASTA WATER GENEROUSLY – THIS WILL ENHANCE THE FLAVOR OF THE PASTA.
(PLACE 1 LB OF GNOCCHI IN SALTED,  RAPID BOILING WATER.   WHEN THE GNOCCHI’s RISE TO THE TOP OF THE BOILING WATER – THEY ARE READY TO REMOVE, SAUCE AND SERVE)
BY REMOVING THE GNOCCHI AS THEY RISE TO THE TOP OF BOILING WATER – THIS WILL STOP FROM OVER COOKING.  THE COOKED STAGE SHOULD ALWAYS BE: AL DENTE -(FIRM)TO BITE.
ALA VODKA SAUCE:
INGREDIENTS:
1/4 Cup finely chopped Prosciutto – (this will add extra flavor to the sauce – A NICE “PUNCH”)
2 cloves finely chopped – Garlic
3 tbs finely dice – Onions
3/4 cup – freshly grated – Parmesan cheese
2 tbs – butter
Fresh ground – Pepper
1/4 cup – chopped – parsley
1 cup – heavy cream
6 cups of Marinara Sauce – or Tomato Sauce
1/4 cup – Vodka
2 tbs – olive oil
pepper and salt to taste
INSTRUCTIONS:
*  In a large skillet on medium heat – cook prosciutto – render down fat and bring to a golden brown color.
*  Add  onion and garlic.  Cook until soft – 2  minutes.
*  Add in 1/2 of the parsley and give a quick toss.
*  Poor in Vodka – let the flame ignite on the skillet to burn off the alcohol content.  Vodka will still keep its flavor.
*  Add in sauce and heavy cream.
*  Bring to a boil, turn down and let simmer for 8-10 minutes.
CONSTRUCT:
*  Turn heat off and add the cooked Gnocchi to the skillet, toss and add cheese, toss again.
*  Plate in a large bowl or serving platter.
*  Finish with parsley and grated cheese.
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BLACKENED AND MUSTARD GRILLED TENDERLOIN
(FOR THIS RECIPE YOU CAN USE LONDON BROIL OR TOP ROUND.  IF CHOOSING TO USE TOP ROUND, CLEAN MOST EXCESS FAT AND SILVER.  IF THE SILVER IS LEFT ON THE MEAT – IT WILL BE TOUGH TO CUT AND CHEW)
INGREDIENTS:
3-4 LBS – Loin
1/2 cup – dark mustard
2 tbs – olive oil
3 tbs – butter
INGREDIENTS FOR BLACKING RUB SEASON:
3 tbs – sweet paprika
1 tsp – salt
1 tsp – black pepper
2 tbs – granulated garlic
2 tbs – granulated onion
1 tbs – dried thyme
2 tbs – dried oregano
2 tbs cayenne pepper
MUSTARD SAUCE:
1 tbs – olive oil
2 tbs – coarse pepper
1/3 cup Whiskey of choice
1/3 cup whole grain mustard
1/4 cup heavy cream
** IN A MIXING BOWL – WHISK MUSTARD SAUCE INGREDIENTS AND SET ASIDE FOR DRESSING THE COOKED, SLICED BEEF.
INSTRUCTIONS:
*  Rub beef with a coating of mustard.
*  Mix Blackening  Rub Seasoning in a mixing bowl and poor on top of a cutting board.
*  Firmly roll the beef onto the seasoning mixture.  This system will ensure an even coating.
*  Place a heavy, oven safe skillet  over medium high heat with oil and butter .  When the pan is hot add the beef.
*  Cook on all sides for 2-3 minutes each – work towards a slight crust on beef.
*  In a pre-heated oven at 350F – place pan for 15-20 minutes for a medium done.  Temp should be at 160 degrees after 15-20 minute standing time.
*  Slice thinly – lightly drizzle mustard sauce over –  and serve.
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BLACKENED SHRIMP:
1-2 LBS – 16-20 SIZE SHRIMP
2 TBS – OLIVE OIL
1/2 STICK – BUTTER
JUICE FROM 2 FRESH – LEMON’S
BLACKENING SEASONING – RUB:
3 – tbs – sweet paprika
1 tsp – salt
1 tsp – black pepper
2 tbs – granulated garlic
2 tbs – granulated onion
1 tbs – dried thyme
2 tbs – dried oregano
2 tbs – cayenne pepper
INSTRUCTIONS:
*  Peel and devein each shrimp. To peel , start underneath where the legs are attached – remove with your fingers.  Shell will peel off easily.  To devein – make a shallow slit with a pairing knife down the middle of the back of the shrimp to expose the black lined intestine.  With the knife – peel away the intestine.  At this time – you should rinse the shrimp with cold water.
*  Mix all blackening rub ingredients in a bowl.
*  Toss shrimp in the rub making sure to fully coat each.
*  In a cast iron or heavy skillet heat oil on medium high heat.
*  Add shrimp – cooking only 30-45 seconds each side – do not over cook.
*  Add butter, give a toss and squeeze fresh lemon juice on top.  Stir and cook for another 45 seconds.
*  Plate and serve.

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