Tag Archives: lunch recipes

Chef Ace Champion’s Na’ lands style Shrimp Etouffee Recipe

Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Serves 8

Ingredients/Procedures:

6 ounces Salted Butter
4 ribs Celery – Bias cut/Asian cut or small diced
1/2 cup each Red and Green Bell Peppers – Small diced
1/2 cup Red onion – Small diced
4 cloves Garlic – Minced
1/4 cup plus 1 tbsp. Flour
1 lb Shrimp 31-40 count – Peeled, deveined, and season to taste
1/4 cup Tomato puree or Tomato Paste
2 tbsp Lemon juice – fresh squeezed
2 tbsp Slap Yo Mama Creole Seasoning – Season to taste or any Cajun seasoning
1 tbsp Louisiana Hot Sauce – To Taste
2 tsp Basil – Dry
2 tsp Thyme – Dry
1 tsp Chili powder – Dry
4 tbsp Parsley – Fresh/Minced
3 Green onions – Small Asian cut, white part removed
1 quart Shrimp stock or Chicken Broth
4 cups Cooked Rice – 1/2 cup per person

 

 Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Directions:

1.    For the Stock. Using a medium size pot on medium heat, add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat, add 3 tablespoons of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole seasonings.
5.     Sauté shrimp until just turning pink (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and recover and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle, divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

1.    For the Stock. Using a medium size pot on medium heat add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat add 3 tablespoon of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole season
5.     Sauté shrimp until just tuning pink. (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and, recover, and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

Voila! Bon Apetit!

Chef Ace Champion’s Pork Tenderloin with a Mushroom Port Wine Butter Sauce Recipe

Pork Tenderloin with a Mushroom Port Wine Butter Sauce Recipe courtesy Chef Ace Champion - Chefuniforms.com January 2016 Chef of the MonthChef Ace Champion, our January 2016 Chef of the Month was the Grand place winner in the Minnesota Flavor Pitch Recipe Competition with his dish: Marinated Pork Tenderloin seared in Avocado Oil with a Wild Mushroom and Port Wine Butter Reductions Sauce. Below is the recipe instructions and also a video for you to learn from Chef Champion himself!

Ingredients

Marinated Tenderloin

Boneless Tenderloin – 2 lbs – Cleaned and trimmed or already marinated
Rosemary – 1 tablespoon – Fresh
Italian Vinaigrette – 1/2 Cup – Robust Italian Dressing/Wishbone
Fresh Garlic – 3 cloves – Minced
Avocado Oil – 1 tablespoon – Almost any oil will work but I recommend Canola Oil
Creole Seasoning – To taste/about 1 to 2 table – You can also season this roast with salt & pepper. Season as you would a normal roast.

 

Port Wine Sauce

Brandy – 1/4 Cup – Or any kind of dark rum
Portabella Mushrooms – 1 Cup – Sliced or Quartered
Shallot – 1 Large – Diced
Port Wine – 2 Cups – Reduced by 50%
Butter – 8 Ounces – Real Butter
Beef Stock/Broth – 2 Cups – Reduce by 50%
Heavy Whipping Cream – 1/4 Cup
Fresh Parsley – 1 tablespoon – Chopped fine

 

Directions
Tenderloin:

Clean and trim tenderloin.

Season tenderloin with creole seasoning, rosemary, garlic and mix well.

Let it sit for about 15 minutes so the spices can absorb into the meat.

Place the tenderloin and the Italian Vinaigrette in a zip lock bag and close tightly so that no air can escape. This will speed up the marinating process.

Refrigerate for at least 4 hours or overnight.

In a medium size skillet, add the oil and allow to get hot on a medium to high head.

Note: Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry from the marinate. This will insure a good sear. Add the tenderloin and sear on all sides making sure there is a caramel like glaze covering the whole loin. Remove from heat and finish cooking in the oven at about 300 degrees for about 40 minutes or until the loin is done, (about 145 degrees). Remove from oven and allow the loin to rest. This will keep the juices inside.

Sauce:

Using the same pan you seared the tenderloin in, turn the stove top on a medium heat.

When hot, add the shallot and mushrooms and saute for about 1 minute. You are just looking to (sweet the veggies) which means lightly saute.

De glaze the pan with the brandy by tilting your skillet away from you and add the brandy tilt toward the flame and ignite (flambé), making sure to scrape up all that was left behind from the tenderloin.

Add the wine and reduce by about half, then add the beef stock and reduce by half.

Add your cream and cook for about 2 minutes.

Turn your stove on low and add the butter making so it is stirred consistently and is cooking very slow. This will keep the butter from breaking.

Plating:

Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.

Bon Apetit!

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