food

Día de la Madre

El Día de la Madre tiene un lugar especial en la vida del Chef Derrell; comparte su comida familiar favorita de camarones con harina de maíz, galletas con queso cheddar e historias de celebraciones pasadas.

food

Día de la Madre

El Día de la Madre tiene un lugar especial en la vida del Chef Derrell; comparte su comida familiar favorita de camarones con harina de maíz, galletas con queso cheddar e historias de celebraciones pasadas.

Supplies

Shrimp Scampi

  • 1.5-2lbs of uncooked large peeled, deveined shrimp 2tbsp of Butter
  • 2tbsp of olive oil
  • 1tbsp of minced garlic
  • 1 shallot fine diced
  • 1⁄2 cup of dry white wine
  • 1⁄4 cup of Parsley chopped
  • Juice of one lemon
  • 1 cup of cherry tomatoes
  • Kosher salt & pepper to taste Crushed red pepper flakes (optional) 1⁄4 cup of capers drained
  • 2tbsp of olive oil

Polenta Grits

  • 2 cups of Polenta Grits 6 cups of water
  • 4tbsp of unsalted butter 1 cup of heavy cream
  • 1 cup of Smoked Gouda 1 cup of Sharp Cheddar Salt & pepper to taste

Biscuts

  • ● Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a
  • silicone baking mat; set aside.
  • ● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
  • ● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients
  • and stir using a rubber spatula just until moist. Gently fold in cheese.
  • ● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden
  • brown.
  • ● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • ● Serve immediately with shrimp scampi and grits.

Pasos

Shrimp Scampi

  1. ● Drain capers and pat dry with a paper towel, ensuring most of the moisture is removed.
  2. ● In a medium saucepan add 2 tablespoons of olive oil, on medium-high heat, add capers to the pan and saute until capers begin to split and are crispy 2-3mins.
  3. ● In a large skillet, melt 2 tbsp of butter in 2 tbsp of olive oil over medium-high heat.
  4. ● Saute the shallots, garlic, cherry tomatoes, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  5. ● Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink about 2 to 3 minutes.
  6. ● Remove the shrimp from the pan; set aside and keep warm.

Polenta Grits

  1. ● In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
  2. ● Reduce heat to low and simmer for 5mins.
  3. ● Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
  4. ● Slowly add in cheese, stir together and keep warm on the stove.
  5. ● Add wine and lemon juice and bring to a boil.
  6. ● Add 2 tablespoons butter and 2 tablespoons oil.
  7. ● When the butter has melted, return the shrimp to the pan along with the parsley.
  8. ● Stir well and season with additional salt & pepper, crushed red pepper flakes to taste.
  9. ● Serve immediately over grits and garnish with fried capers.

Biscuts

  1. ● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
  2. ● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  3. ● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden brown.
  4. ● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  5. ● Serve immediately with shrimp scampi and grits.

Supplies

Fried Grit Cakes

  • 1-2 cups of leftover grits
  • 1⁄4 cup of AP flour, for dusting

Shrimp Ceviche

  • 1-2lbs large or extra-large shrimp, peeled and deveined 1⁄4 cup of cherry tomatoes
  • 3/4 cup fresh squeezed lime juice, 6 to 7 limes
  • 1/4 cup fresh squeezed lemon juice, 1 to 2 lemons
  • 1/4 medium red onion, finely minced
  • 1/2 cup of diced cucumber
  • 1⁄2 a chile pepper like serrano or jalapeño, deseeded and minced 1 tbsp of chopped cilantro
  • 1/2 medium ripe avocado, diced
  • Salt & pepper to taste.

Pasos

Fried Grit Cakes

  1. ● Take remaining grits, while still warm and spread onto a baking sheet, at least 1-inch thickness, and freeze for at least 1 hour up to overnight.
  2. ● While grits are freezing, begin to assemble ceviche.
  3. ● Remove grits from the freezer, using a 3.5 in. diameter ring mold or cookie cutter begin to cut grit cakes.
  4. ● Dust both sides with flour
  5. ● In a saute pan melt butter on medium heat and add grit cakes to the pan, be sure not to crowd the pan.
  6. ● Pan fry for 2-3 mins on each side, achieving a nice golden crust.
  7. ● Remove from pan and drain on paper towels
  8. ● Serve Ceviche over crispy grit cake

Shrimp Ceviche

  1. ● Use raw shrimp, remove the tails and chop into bite-size pieces.
  2. ● Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a glass or stainless steel.
  3. ● Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.
  4. ● Season with salt to taste.

Supplies

  • Use leftover Biscuits
  • 1 large egg
  • 1tsp of butter
  • 2 slices of thick-cut bacon 1⁄2 tsp of Bottarga
  • 1 slice of Gouda
  • 1 tsp of chopped chives

Pasos

  1. ● In a medium saute pan cook slices of bacon on medium heat until nice and crispy, 5mins then flip and cook for an additional 5 mins.
  2. ● Remove bacon from the pan and place on paper towels to drain.
  3. ● In the same pan with bacon grease, slice in half a leftover biscuit and toast in a pan on medium heat until crispy brown about 1min., and remove.
  4. ● In a medium saute pan, add butter and melt on medium heat.
  5. ● Crack an egg and allow to cook for 2-3 mins, season with salt & pepper.
  6. ● Flip egg and add sliced cheese on top allow to slightly melt 2mins and remove
  7. ● Build Sandwich: On the bottom half of the biscuit add bacon, layer with egg & cheese, grate with 1⁄2 tsp of Bottarga and sprinkle with chives, add the top half of the biscuit.