Pages

Saturday, April 12, 2008

Grilled shrimp w/ pickled salad ( top chef winning recipe )


Dale's recipe:
Pickled Chili-Relish:1 lb Christmas bell peppers1 lb banana peppers2 lb jalapenos3 lb lipstick peppers5 cups rice wine vinegar2 cups mirin2 cups sugar2T salt2 lb seedless English cucumbers, shaved thin3 cups canola oil1/2 cup sesame oil


Stephanie's recipe:
Shrimp:4 cloves garlic1T ginger, minced1/4 cup extra-virgin olive oil2t sambal, chili garlicSalt and pepper to taste1 lb jumbo shrimp, peeled, deveined
Deviled Aioli:2 egg yolks1t Dijon2 cups canola or grapeseed oil4 eggs, hardboiled, whites discarded1T lemon juice1/2 sambal1t garlic chili sauce1t soy


Lisa's recipe:
Miso Syrup:1 cup shiro (white) miso1/2 cup maple syrup2 cups rice wine vinegar1 1/2 cups mirin1/2 lb bacon



Directions:


Dale's recipe:
Pickled Chili-Relish:On Japanese mandolin, slice peppers into 1/8-inch rings. Wash rings repeatedly under cold water to remove seeds. In pot, add vinegar, mirin, sugar and salt; bring to a simmer. Pour vinegar-sugar mixture over peppers and cucumbers; let marinate for 1 hour. Bring oils to smoking point and pour over peppers and cucumbers.


Stephanie's recipe:
Shrimp:Mix together all ingredients and toss with shrimp. Let sit for at least one hour then grill.
Deviled Aioli:In bowl, mix raw yolks with Dijon. Slowly whisk in oil until thickened like mayonnaise. Push hardboiled egg through small side of cheese grater. Whisk in remaining ingredients.


Lisa's recipe:
Miso Syrup:In saucepot, cook miso, syrup, wine vinegar and mirin together. Whisk together and reduce on low heat until thick and glossy. Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction. Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes. When bacon is crispy, take out without removing weights.
Remove bacon from pan and lay on new sheet pan with parchment. Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

No comments: