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
- ● Drain capers and pat dry with a paper towel, ensuring most of the moisture is removed.
- ● 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.
- ● In a large skillet, melt 2 tbsp of butter in 2 tbsp of olive oil over medium-high heat.
- ● Saute the shallots, garlic, cherry tomatoes, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
- ● Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink about 2 to 3 minutes.
- ● Remove the shrimp from the pan; set aside and keep warm.
Polenta Grits
- ● In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
- ● Reduce heat to low and simmer for 5mins.
- ● Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
- ● Slowly add in cheese, stir together and keep warm on the stove.
- ● Add wine and lemon juice and bring to a boil.
- ● Add 2 tablespoons butter and 2 tablespoons oil.
- ● When the butter has melted, return the shrimp to the pan along with the parsley.
- ● Stir well and season with additional salt & pepper, crushed red pepper flakes to taste.
- ● Serve immediately over grits and garnish with fried capers.
Biscuts
- ● 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.
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
- ● 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.
- ● While grits are freezing, begin to assemble ceviche.
- ● Remove grits from the freezer, using a 3.5 in. diameter ring mold or cookie cutter begin to cut grit cakes.
- ● Dust both sides with flour
- ● In a saute pan melt butter on medium heat and add grit cakes to the pan, be sure not to crowd the pan.
- ● Pan fry for 2-3 mins on each side, achieving a nice golden crust.
- ● Remove from pan and drain on paper towels
- ● Serve Ceviche over crispy grit cake
Shrimp Ceviche
- ● Use raw shrimp, remove the tails and chop into bite-size pieces.
- ● Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a glass or stainless steel.
- ● 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.
- ● 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
- ● 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.
- ● Remove bacon from the pan and place on paper towels to drain.
- ● 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.
- ● In a medium saute pan, add butter and melt on medium heat.
- ● Crack an egg and allow to cook for 2-3 mins, season with salt & pepper.
- ● Flip egg and add sliced cheese on top allow to slightly melt 2mins and remove
- ● 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.