Brian Malarkey

Screaming Shrimp N Dirty Grits

Dirty Grits:

1 cup        Grits – instant (5 minutes)
follow the instruction on the box – 3 to 1 I thinks and then we get dirty

½ cup    buttermilk
½ stick    butter
½ cup    cheddar cheese
¼ cup    bacon – diced and cooked
salt and pepper

keep stirring/whisking until the “grits” are glorious and DIRTY GOOD!

Screaming Shrimp:

1 pound    shrimp (16/20) counts peeled, cleaned & butterflied

½ stick      butter
2 tbls    canola oil
4 each    tomatoes roma – cubed
¼ cup    basil – sliced
¼ cup    garlic – chopped
¼ cup    lemon juice
2/3 tbls    Cajun seasoning
salt and pepper

In a large sauté pan over “high” heat add the oil and butter add the shrimp and cook until about half way done, add the garlic and continue cooking until golden brown, adds the other ingredients and serve over the top of the “dirty good” grits, sit back and watch your friends lick their chops….

Drunken Seafood Sausage

1 pound        shrimp – peeled, cleaned and diced
1 pound        fish: mahi, halibut, white seabass – diced
8 oz            scallops – pureed until smooth in kitch aid
¼ cup        green onions – sliced
¼ cup        parsley
salt and pepper

fold all ingredients together and form into patties, use plastic wrap to make links or make into “meat” balls


drunken prep:

1 cup        cherries tart dried
1 cup        port or red wine
¼ cup        sugar

boil the port and sugar until the liquor has burned off add cherries, turn heat off and cover allowing the cherries to steep for 20 minutes.   Drain/strain off liquid and reduce until syrup consistency.  Set aside cherries.

½ cup        smoked almonds – chopped
1 tblsp        lemon juice
1 tsp        orange zest
1 tsp        rosemary 
½ stick        butter

sauté, grill bake your “sausage” and serve with drunken prep. 

Getting drunken:

In a medium sauté pan over high heat add the butter and cook until golden brown (very hot) add all of the other ingredients and toss together season and serve your drunken sausage to all of your friends you want to impress….

Eli Kirshtein

Chicken Bahn Mi

1 Boneless Skinless Chicken Thigh
1-6 inch Baguette
2 sprigs Cilantro
2 sprigs Mint
2 sprigs Thai Basil
2 tbl shredded Carrot
2 sliced Radish
2 tbl Mayo
2 tbl Mae Ploy Sauce
2 tbl Fish Sauce
1 clove Garlic
1 small knob Ginger


Combine the Mae Ploy, fish sauce, ginger and garlic.  Reserve half.
Add the chicken to the marinade and let rest for 2 hours.
Grill the chicken thigh till cooked.  Slice into strips.
Toast the baguette and add the mayo.
Put the chicken, all the salad, and the remaining marinade.

Grilled Shrimp, Cocktail Ice

6-16/20 Fresh Georgia Shrimp
1 cup Tomato Juice
2 tbls Worcestershire Sauce
2 tbls Prepared Horseradish
1 tbls Tabasco Sauce
1 tbls Lemon Juice

Combine all the ingredients other than the shrimp.  Blend well.
Place in a freezer until frozen.
Scrape with a fork to a slush consistency.
Lightly season the shrimp with salt and lightly grill till just cooked through.
Place the shrimp around the ice.
Serve immediately.

Casey Thompson

"Spiced Rum Flip!"

2 oz Zaya spiced rum
1/2 oz Cruzan small batch rum
1/4 oz le combier triple sec
1 oz lemon juice
1/2 honey syrup (honey diluted with water)
1 egg white
chilled club soda
1 whole nutmeg
ice

Place all ingredients and ice in a shaker. Shake vigorously in a shaker. Pour into a Tom Collins glass over ice. Grate nutmeg into the froth.

Equipment:
shaker, shaker glass, strainer, tom collins glass

Boneless Chorizo Chicken Wings

20 bone-in chicken wings, organic farm raised with wing tip removed

for the chorizo:
1lb pork butt, ground
1/4 lb pork fat, ground
2 T paprika
2 T chile powder
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cloves, ground
1/4 tsp ginger, ground
1 tsp oregano, dried
1 tsp cumin
2 tsp salt
6 garlic cloves, paste
1/4 cup white vinegar
1/2 cup dry sherry
1/2 cup canola oil

method:
Heat the oil in a large pot. Add all dry ingredients and toast them. Add garlic paste. Add meats and cook over medium heat until cooked through. Add the vinegar and sherry and cook until it is mostly evaporated. Marinate overnight. Remove from heat and store until.

equipment:
mixer with meat grinder attachment. fryer, half sheet trays, cooling racks to fit, blender, chinois, bowls, squeeze bottle

1 egg, beaten
4 cups whole milk
3 cups Wondra flour
3 cups Panko, ground

for the hot sauce:
1 T olive oil
2 white onions, diced
6 garlic cloves, sliced thin
6 fresno chiles, sliced
10 dried arbol chiles, stems removed
2 cups water
1/2 can small chipotle chiles
2 cups rice wine vinegar

method:

In a sauce pot over medium heat, add 1 T olive oil. Add the onions and sweat until translucent. Add the garlic and cook an additional 2 minutes. Add the fresno chiles and the dried arbol chiles. Cook for 2 mintues longer. Add the water and cook to au sec.

Place the chipotle chiles and hot mixture to a blender. Blend adding the vinegar in a steady stream. Strain through a chinois and cool at room temperature. Place in a squeeze bottle.


In a fryer at 350 degrees, place the breaded chicken wings. Fry until golden and crisp or approximately for 3 minutes. Remove from the oil and drain on a cooling rack. Season with salt.

To plate:

Place the sauce in a circle on the plate. Place the chicken wings and garnish with the salad on top.