Recipe Wednesday: Spring House recipes

Char Grilled Jumbo ShrimpTexas Pete Voodoo Sauce

32 oz. chopped tomato

3 Tbsp. garlic, minced

.5 cup EVOO

1 T. salt

.75 cup sugar

.5 cup red wine vinegar

.5 cup sriracha

.25 cup TP.

Simmer 20-30 minutes.  Reserve & chill. 

Chicken Cutlets w. Country Ham, Mushroom, & Melted Fontina

Truffled Potato Gnocchi

Madeira Reduction

2 lb. russet potatoes

½ lb. all purpose flour

3 egg yolks

S & P

3 T cold unsalted butter

Bake potatoes 1+ hour(s). ,Remove from oven.  Peel skins while hot.  Rice potatoes and butter together using a small-hole food mill.

Place potatoes on a well-floured surface. Make a well in the middle of potato puree.  Add yolks, flour and salt to the well and mix with a fork to combine.

Knead dough until firm, then allow to rest 10 minutes.  Divide dough into 6 equal parts, roll into 1” x 6” cylinder shapes. Using a sharp knife cut into ¾” long pieces.

Place on floured cookie sheet and freeze.

Bring salted water to a boil, cook 5-8 gnocchi at a time until they rise to the top.

Upside Down Pineapple Grits Cake

2 sticks butter, melted and cooled

1 cup light brown sugar

pineapple vanilla bean compote

2 large eggs

3/4 cup sugar

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon table salt

Preheat the oven to 375 degrees F.

Add half of the melted butter to the bottom of pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Layer the pineapple rings, overlapping slightly.

Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth.  In another bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add and mix together until just combined.

Pour the batter over the pineapple rings and bake on a sheet tray 40 to 45 minutes.  Cool the cake in its pan for 25 minutes.

Vanilla Pineapple Compote

1 cup brown sugar

1 1/2 cups water

1 cup rum

2 vanilla beans, split, seeds scraped and reserved

1/2 lemon, juiced

1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.

Caramel Almond Popcorn Crumble

1 cup (2 sticks) unsalted butter, plus more for pans

1 ½ cups popcorn

2 cups almonds, lightly toasted

2 cups packed light-brown sugar

1/2 cup light corn syrup

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

3/4 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 250 degrees. Butter 2 baking sheets; set aside.

Transfer popped corn to a large bowl; add almonds. Set aside.

In a medium saucepan, combine sugar, butter, and corn syrup over medium-high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches 255 degrees on a candy thermometer.

Remove pan from heat; stir in extracts, salt, and baking soda.

Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl.

When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 45-50 minutes.

“Silk Handerchiefs”

Hand Cut Pasta with Lobster & Shrimp

Pasta:

2 ¼ cups ap flour

3 eggs

6 egg yolks

Put the flour, eggs, & egg yolks in the bowl of a mixer – mix on low.  With the dough hook – beat for 4-5 minutes.  Remove from bowl.  Knead for 20-25 minutes.  Refrigerate for at least 45 minutes before processing. 

Champagne Chicken with Jumbo Lump Crab Cake

Champagne Chicken:

2 Tbsp olive oil
2 Tbsp butter
4 chicken cutlets
1/3 cup flour
2 Tbsp parmesan cheese
salt & pepper
1/2 cup mushrooms
1/4 cup champagne
2/3 cup heavy cream
1/8 tsp red peper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and parmesan cheese.  Dredge the chicken cutlets in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter – add chicken pieces.  Brown well on each side, about 3 minutes.  Remove the chicken from the pan and reserve.

Add the champagne and mushrooms to the pan.  Reduce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.

Crab Cake:

1 Tbsp Butter

2 Shallots, chopped fine

½ cup Panko Bread Crumbs

½ cup grated Parmigiano Cheese

Lemon

¼ cup Duke’s Mayo

1 Egg

2 Tbsp. Dijon

2 Tbsp. Green Pepper, small dice

2 Tbsp. Parsley

1 tsp. Salt

Cayenne Pepper

1 # Jumbo Lump Crab Meat

In sauté pan, melt the butter & add the shallots – cook 2-3 minutes.

In a bowl, combine cooked shallots, bread crumbs, cheese, lemon juice, mayo, egg, mustard, bell pepper, parsley, salt, & cayenne.

GENTLY mix crab meat into the mixture.  Cover & refrigerate for 20-25 minutes.

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