Seared Jumbo Tiger Shrimp with Spicy Lemongrass Broth
by Chef Jermaine Brown, Abacus Restaurant
serves 6
10 garlic cloves, chopped fine (divided use)
4 shallots, peeled and chopped fine (divided use)
8 ounces ginger ( divided use)
2 chiles de arbol, chopped fine
1 bunch of cilantro, chopped (divided use)
juice of one lime
1 cup olive oil
12 large tiger shrimp, peeled and deveined
1 tablespoon kosher salt
2 ounces vegetable oil
3 stalks lemongrass, chopped
1 cup mirin
1 cup sushi vinegar
1 1/2 cups dry riesling
1 ounce sambal chile paste
1 ounce sesame oil
1/2 yellow onion, peeled and julienned
10 shiitake mushrooms, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 poblano pepper, julienned
1 bunch broccolini, blanched and chopped
1 ounce soy sauce
1 ounce water
Strips of green onion and daikon for garnish
Preheat oven to 350F. Combine 5 cloves chopped garlic, 2 chopped shallots, 4 ounces ginger, chile de arbol, half a bunch of cilantro and lime juice in a small mixing bowl; add olive oil and whisk to combine.
Place shrimp in a shallow pan and pour the marinade over them. Cover with plastic wrap and allow to marinate for 30 minutes in the refrigerator.
Heat a large saute' pan. Remove shrimp from marinade. Discard marinade. Season shrimp with kosher salt.
Add 2 ounces vegetable oil to the pan and cook shrimp, 6 at a time, for 2 minutes on each side. Place in a hot oven for 2 - 3 minutes. Remove shrimp from oven and place on a sheet lined with paper towels.
For broth, combine lemongrass, 2 ounces chopped ginger; 2 peeled and chopped shallots; 3 chopped garlic cloves; half a bunch of cilantro, chopped; mirin; vinegar; riesling and chile paste.
Simmer over medium heat for 30 minutes; do not allow to boil. Strain through a fine mesh strainer and reserve hot broth until ready to serve.
For vegetables, heat a large saute' pan over high heat. Add sesame oil, then add onion, 2 chopped garlic cloves and 2 ounces ginger, julienned. Saute' for a few seconds, then add mushrooms and saute' for 1 minute.
Add the red, yellow and pablano peppers and continue to cook for 1 minute. Finish with broccolini, then deglaze with soy sauce and water. Remove from heat and serve.
To assemble, place a small amount of the vegetables in the center of a shallow serving bowl. Ass 3 ounces of lemongrass broth and arrange 2 shrimp on top of the vegetables. Garnish with green onions and daikon. Makes 6 servings.
Wine recommendation - Paraiso Vineyards Santa Lucia Highlands Riesling 2003.
Roasted Shitake Mushrooms
By Gail Colombo
24 - 30 shitake mushrooms
2-3 tablespoons of the best extra virgin olive oil
1/4 cup good quality dry white wine
Sprigs of fresh rosemary, sage, and thyme
2 cloves garlic, crushed, germ removed* and coarsely chopped.
Preheat over to 325*
Line a baking dish with parchment paper
or foil
Clean mushrooms with a damp sponge or cloth
and snip off the stems (save stems for composting)
In a bowl mix together the olive oil, wine, fresh herbs,
and garlic. Add mushrooms and coat them well.
Pour mixture into baking dish and arrange the mushrooms
with the cap facing up (brown side)
Bake for 10-15 minutes. Turn the mushrooms over and
bake for another 20 minutes.
Wonderful as is or include them in any recipe that would
benefit from mushrooms with a rich flavor. You can make a
nice snack by filling the centers with goat cheese, sun dried
tomatoes, capers . . .anything your creatlvity can think of!
* In the center of a garlic clove you'll see a green thread, this is the germ
of the clove. It is the germ which causes indigestion, not the garlic
itself! Remove and discard the ge
Organic Texas Shiitake Mushroom Risotto
Brian C. Luscher
Executive Chef
The Grape
Serves 6
Ingredients
Olive oil as needed
1 medium onion, diced
1 fresh bay leaf
2 # Organic Shiitake Mushrooms, quartered
4 ounces butter, cubed
2 T garlic, minced
2 cups Arborio rice
1-2 cups white wine
6 cups seasoned chicken stock
1 1/2 cups Parmesan cheese
salt and pepper to taste
Instructions
Preheat oil in a medium saucepan (3 qt) over medium heat. Add onion, bay leaf. Cook until onions are translucent but not browned.
Add shiitake mushrooms. Sauté mushrooms to release liquid. Continue cooking until liquid has evaporated. Add butter and garlic. Cook until aroma of garlic is apparent.
Add rice and coat thoroughly with fat, stirring constantly, for approximately 2 minutes.
Add wine and cook until liquid evaporates.
Add stock cup by cup, stirring constantly. When one addition of stock is almost totally absorbed, add another cup. Repeat until the last cup, then remove from the flame and stir in last cup of stock and remaining ingredients. Allow risotto to “steep” until rice has absorbed liquid and is “creamy” in texture. Adjust seasoning to taste. Serve hot.
Organic Texas Shiitake Mushroom
& Goat Cheese Strudel
Chef Brian C. Luscher
¼ cup olive oil
3 peeled shallots, minced
1 bay leaf
2 pounds of shiitakes or mixed mushrooms, chopped
1/2 cup sherry
2 tbls unsalted butter
2 to 3 cloves peeled garlic, minced
salt and pepper to taste
2 tbls fresh thyme, chopped
1 bunch of chives, sliced thin
1 cup chevre or other goat cheese, crumbled
1 sheet puff pastry, thawed
1 beaten egg with small amount of water
Method:
Preheat oil in a medium sauté pan over medium heat.
Add shallots and bay leaf.
Cook until shallots are translucent but not browned.
Add mushrooms and brown evenly. Stir.
Allow moisture of mushroom to be released and juices to reduce.
To deglaze the pan, add sherry and scrape up any browned bits.
Add butter and garlic. cook until garlic aroma is strong.
Add salt and pepper to taste along with the fresh thyme and chives.
Remove bay leaf.
Place mixture on a sheet pan and refrigerate to cool.
Once completely cool, remove from refrigerator and mix together with cheese.
Preheat oven to 425 degrees F.
Place puff pastry sheet on work surface.
Place mushroom mixture off-center lengthwise down the pastry. Brush egg wash around perimeter of the dough.
Fold long edges, overlapping, over the filling. Flip or roll strudel so the seam is on the bottom.
Seal short ends by folding under or pinching.
Place on baking sheet, preferably treated with non-stick spray.
Bake until golden brown, about 20 minutes. Rotate pan halfway through the baking process.
Cool before slicing.
Makes 6 appetizer servings.
Per serving: Calories 500 (63% fat) Fat 35 g (10 g sat) Fiber 3g
Chol. 53 mg Sodium 339 mg Carb 30 g Calcium 78 mg
Shiitake- Rice Noodle Salad
Marc Cassel Executive Chef, The Green Room
Serves Four to Six
Ingredients:
1 pkg Rice noodles (also called rice sticks), cooked, drained and cooled
½ pound Shiitake mushrooms, julienned
2 each Carrots, peeled and julienned
1 each Red onion, julienned
1 cup Bean sprouts
2 tbs Rice wine or other light vinegar
4 tbs Vegetable oil
2 tsp Sesame oil
½ bunch Cilantro, chopped
1 tbs Basil, chopped
1 tsp Fish sauce (also called Nam Pla)
2 each Limes
Toasted Thai Red Chiles, crushed, to taste
Method:
1. Combine all ingredients and season with salt and lime juice