Saturday, February 20, 2010

Poached Shrimp Rolls

These rolls are a take on Maine lobster rolls..instead of using lobster I'm using frozen deveined shell on shrimp.First the shrimp are frozen when just caught so they are way better than the giant pile of ones sitting on top of each other in the seafood case..I've always had the problem of a taste of iodine from the ones out of the frozen is the way to go unless you live very close to the ocean..also for you non seafood types this would work very well with grilled chicken that has been cooled and diced small.Now on to the rolls

serves 6 rolls

2 1/2 pounds shrimp
2 to 3 tablespoons mayonnaise
1 small shallot (minced)
3 tbls celery (minced)
2 tsp each fresh tarragon,flat leaf parsley and chives (chopped fine)
1/2 lime (juiced)
salt and pepper to taste
1 head butter lettuce(it's natural curve holds every thing in better)
6 good rolls from the bakery section

poaching liquid
1 lemon (sliced)
1 cinnamon stick
10 peppercorns
1/2 cup of wine
6 cups water

First rinse shrimp under cold water,with poaching liquid you want it to be between 165 and steaming hot but not boiling,let shrimp cook until their color changes and they slightly curl.about 4 to 8 minutes depending on how hot the liquid is.
While the shrimp is cooking set up a bowl with ice and water,once shrimp is cooked test one in the ice bath,crack it open to make sure it's just cooked through,it should be white not translucent,if this first one is done transfer all of them to the ice bath
Now drain the shrimp and pull off the shells(can be saved for stock)at this point these could be used for killer shrimp cocktails or maybe asian spring's just a great way to cook shrimp,anyway back to buisness,cut shrimp in half lengthwise and toss with all of the other ingredients
Pop this in the fridge while you get the rolls ready,butter the rolls and lay open face down in a pan and cook until golden brown,lay the lettuce into the bread and fill with shrimp or chicken mix..These are really really good!..hope you like

Friday, February 12, 2010

Asparagus Coins (with chive oil and parsley water)

Asparagus is one of my favorite vegetables,it's best in the spring but the store has had some really nice stalks lately so I thought I'd do another recipe from ad hoc at home.The second time I made this I didn't make the water but used the chive oil and the citrus salt from the post below and grilled them about a great flavor! basically what I'm saying is either way tastes great...Ok on to the dish

1 1/12 pounds asparagus
3 TBLS chive oil
1/4 parsley water
salt and pepper to taste

for the asparagus snap off the end where it breaks naturally,then trim the ends even,using a mandoline slice the asparagus into coins about 1/8 inch thick(mine were a little thicker but i just used a knife..I need to step up my mandoline skills!)until you have about 2 1/2 inches of tip,put the tips in a hot pan,add the chive oil and salt and pepper,swirl them to coat with oil,cook about 2 minutes,add the coins and cook about another three minutes,add the parsley water and cook another few minutes,remove from heat and serve.

chive oil
1 cup chives cut into 1/4 inch pieces
1 cup canola oil

put half the chives in a blender(Keller uses a vita mix but I dont have a 500 dollar blender.HaHa!)add just enough oil to cover blend for 2 minutes,add the rest of the chives and oil and blend 2 minutes more,stretch a piece of cheesecloth over a bowl and secure with a rubberband so it's tight like a drum head.pour oil onto cheesecloth and let sit for an hour to let the oil drip through.dont wring out the cloth or it will cloud the oil..I didn't get a pic of this but it was an incredible hulk green color and smelled great

parsley water
6 tbls ice water
1 tbls canola oil
1 tbls honey
3 cups flat leaf parsley(small stems and leaves,washed and patted dry

heat the oil in a pan,add the honey and swirl and to lightly caramelize it for a few seconds,add the parsley and stir to coat and is wilted about 30 seconds,transfer to the ice water to chill it,add it to a blender and puree really well,strain it through a mesh strainer.
forgot a pic here too but this also smelled great..grassy with notes of the honey.

so like I said this dish was really tasty and was great on the grill too!

Monday, February 1, 2010

Whole Roasted Cocorico Chicken with Root Vegetables

My mom just gave me this cocorico cooker last week so I decided to put it to use..I'm using a recipe from Thomas Keller's book ad hoc at home,but instead of a roasting pan I'll be using the cocorico..I also made a herb citrus salt to season the bird on to the dish

1 whole chicken 4 to 5 pounds
6 garlic cloves
6 sprigs of thyme
2 leeks
2 rutabagas
2 turnips
4 carrots
1 small yellow onion
12 to 14 fingerling potatoes
4 tablespoons room temp butter
1/3 cup canola oil
citrus salt and pepper

for the citrus salt combine the zest of an orange and lemon,1 tablespoon each of finely chopped rosemary and thyme to 1 cup of kosher salt..put in a spice grinder and pulse until well mixed
then the cooker needs to be soaked in water for half an hour,while it's soaking cut up all of the vegetables into about the same size,if the potatoes are to big cut them in half..once all of the veg is cut toss it with the oil,fresh thyme,salt and pepper.
this thing looks like a sombrero..OLE'!
let the chicken come to room temp(about an hour and a half)once room temp rub it with butter and season it inside and out with citrus salt and the veg around the platter and put the chicken on head first and put a few cloves of garlic and a few sprigs of thyme inside..then tie the legs together
pop this beauty in a 475 oven for the first 20 minutes turning once..then reduce the heat to 400 and roast another 45 to 60 minutes..check it with a probe thermometer until it reads 165 in the deepest past of the thigh..pull it off and let rest..set a hot pan on the stove and finish the veg off until it's nice and crispy..thanks mom!..this bird was so juicy and flavorful!