"Recipes from the Chef's Kitchen"

Show 694

Indigo Landing
1 Marina Drive
Alexandria, Virginia
703-548-0001
www.indigolanding.com


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)



Good Eating!!!