Show 694
Bryan Moscatello - Executive
Chef
Pimento Cheese Sliders with
Fried
Pickles and Honey Mustard
Sauce
The Pimento Cheese Sliders
Ingredients:
1) 8 Slices Brioche or similar style Bread
- Cut in to 1 ½” Circles
2) 3 cups Pimento Cheese (see recipe below)
3) Butter for cooking
Preparation:
1) Put the pimento cheese mixture on top
of the brioche bread.
2) Saute in butter until brown.
3) Make a sandwich by putting the breads
together.
The Fried Pickle Spears
Ingredients
1) 8 Dill Pickle Spears
2) Dusting of Flour
3) Egg Dipping
4) Bread Crumbs
5) Oil for frying
Preparation:
1) Put the pickles in the flour...then
the egg dipping...then the bread crumbs.
2) Fry in oil at 350 degrees until crisp.
The Honey Mustard Sauce for
dipping the Fried Pickles.
Ingredients:
1) ½ cup Mustard Dijon
2) 2 T. Whole Grain Mustard
3) 2/3 cups Honey Clover
4) 2 tsp. Chives - brunoise
5) ½ ea. Juice from an Orange
6) 1 tsp. Black Pepper - freshly ground
7) 1 tsp. Cayenne pepper
Preparation:
Combine all the ingredients well.
The Pimento Cheese
Ingredients:
1) 1 cup Pimento - diced
2) 12 oz White Cheddar Sharp - grated
3) ¾ cup Mayonnaise
4) 3 tbs. Mustard
5) 1 tsp. Cayenne
6) 1 tsp. White Pepper
Preparation:
Combine all the ingredients well.
Shrimp & Grits with Bacon,
Leek,
Oyster Mushroom and Sage
Jus
Ingredients:
(serves 8)
1) 1 batch Grits (see recipe below)
2) 40 pieces size 16-20 Shrimp - peeled
and deviened (put 5 on a skewer)
3) ½ cups Bacon - diced
4) 1/3 cups Leeks - diced and blanched
5) ¾ cups Oyster Mushrooms - diced
6) ½ cups Grape Tomato halves
7) 2 tbs. Sage - chopped
8) 3 cups - Shrimp Leek Stock (see recipe
below)
9) ¼ cups Butter
10) 6 freshly juiced Lemons
11) Salt and Pepper
Preparation:
1) Season the skewered shrimp and cook
on a preheated grill...about 2 1/2
minutes per side.
Set aside.
2) The Grits should also be set aside.
2) In a large preheated skillet over medium-high
heat...render the bacon.
3) Once the bacon is almost crispy, add
the mushrooms and leeks and allow to
cook about 2
minutes.
3) Deglaze with a small amount of lemon
juice and reduce, add the shrimp-leek
stock and simmer
for 2 minutes.
4) Add the butter and tomatoes.
5) Simmer for 1 minute and add the sage
and season.
6) Cook until the simmering bubbles are
thick and glossy.
7) Retaste for seasoning.
8) Remove the shrimp from the skewers
and place in the sauce, give it a toss.
The Plating
1) In the center of 8 rimmed bowls, place
¾ cup of the grits.
2) Place the shrimp standing up in the
grits so that it resembles a half pipe.
3) Spoon the sauce over the shrimp keeping
the goodies on the shrimp and
allowing the
jus to filter around the grits.
The Grits
Ingredients:
1) 5 cups Corn Stock
2) 2 cups Grits
3) 1 Sachet with...
2
cups Shrimp Shells
1
sprig Sage
1
tsp. Peppercorn
1
cup Oyster Mushroom Stems
1
Smoked Ham Hock
4) 1 ½ cup Cream
5) 2 oz. Butter
6) 2 oz. shredded Cheddar
Preparation:
1) Boil corn stock and sachet and simmer
for 30 minutes.
2) Remove sachet.
3) Bring to a rolling boil and whisk in
grits.
4) Lower to medium heat and allow to cook.
5) When almost done, add cream and allow
to cook out.
6) Add remaining ingredients.
7) Reserve covered in a warm place for
service
The Shrimp Leek Stock
Ingredients:
1) ½ gram Leeks - rough cut and
washed
2) 1 quart Shrimp Shells
3) 1 cup Tomatoes - chopped
4) 1 cup Oyster Mushrooms - chopped
5) 1 gram Water
6) 2 Bay Leaves
7) 1 tsp. Peppercorns
8) ½ bunch Flat Leaf Parsley
Preparation:
Combine all and simmer for 2 hours.
In
the Studio Kitchen with Lindsey Gustin (left)
and
Executive Chef Bryan Moscatello (right)