Taste of Life: Shrimp, Cherry Tomato, Pesto Pasta Serves 4 By Chef Hillary Gallagher Ingredients 1 lb. shrimp, medium sized 1 pint cherry or grape tomatoes 1 box penne pasta 2 cups pesto* cup parmesan cheese cup extra virgin olive oil 2 cloves garlic, minced Salt and pepper to taste cup dry white wine Procedure -Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking liquid, rinse the pasta quickly, and set aside.-In a saut pan over moderate heat, add the olive oil and garlic. Cook the garlic until its translucent, but do not allow it to brown. -Add the tomatoes, and cook until the skin blisters, and tomatoes begin to break down (about 5 to 7 minutes). -Turn up the heat, and add the shrimp; season with salt and pepper, and cook for 3 to 4 minutes. -Add the wine, and stir vigorously. Once the wine is reduced, adjust the heat to low, and add the pasta and pesto. -Stir to incorporate all the ingredients; check for seasoning and consistency. If the pasta sauce is thick, add some of the reserved pasta cooking liquid. -Garnish with parmesan cheese and torn basil leaves.*Pesto Ingredients (no nuts) 4 oz. basil leaves, (reserve a few basil leaves for garnish) 3 cloves garlic, mashed into a paste 1 tablespoon salt 2 3 cup extra virgin olive oil cup parmesan cheese Salt to taste*Pesto Procedure- Rinse the basil leaves, pat dry, and coarsely chop. Transfer them to a food processor or blender. - Add the garlic and salt to the food processor/blender, and grind, gradually adding the olive oil to form a thick paste. - Stir in the cheese, and add salt as needed.
Milton's Cuisine & Cocktails: Jumbo Lump Crab Cakes with Meyer Lemon & Goat Cheese Grits and Fried Green Tomatoes Crab Cake Ingredients - 2 pounds jumbo lump crab meat -2 slices white bread, diced- cup Old Bay Aioli*- 1 tablespoon chopped parsley- 8 pieces jumbo asparagus, grilled- 1 quart Meyer lemon-goat cheese grits**- cup cracked mustard butter sauce*** Old Bay Aioli Ingredients* - 2 cups mayonnaise- 1 egg- 1.5 teaspoons Worcestershire- 1.5 teaspoons hot sauce- 1.5 teaspoons lemon juice- 1 tablespoon Old Bay Seasoning Old Bay Aioli Procedure - Combine all the ingredients, and whisk together until smooth. Cracked Mustard Butter Sauce Ingredients*** - 2 cups heavy cream- 2 ounces unsalted butter, cube & room temperature- 1 tablespoon cracked mustard Cracked Mustard Butter Sauce Procedure - On medium heat, reduce the heavy cream by half.- Remove the cream from the flame, and whisk in the cubed butter to form an emulsion. - Add the cracked mustard, and stir. Crab Cake Procedure - With your hands, gently mix together the crab meat, bread, parsley and aioli until well combined. - Pack the crab cakes together with your hands to make 3 ounce balls, and allow to rest in the refrigerator. Fried Green Tomatoes Ingredients - 3 green tomatoes, sliced - 5 ounces chive-spiked goat cheese- pound all purpose flour- pound egg wash- cup panko breadcrumbs- cup piquillo pepper coulis****- 1 ounce aged balsamic syrup- 1 ounce basil oil- Salt and pepper to taste Fried Green Tomatoes Procedure - Season the sliced tomato with salt and pepper.- Press the goat cheese onto the green tomato. - Dredge the tomato in flour, drop it in the egg wash, and press it into the panko. - Place the tomatoes in a 350-degree fryer, and cook until golden brown. - Cut the tomatoes in half, and garnish with piquillo pepper coulis, balsamic and basil oil. Piquillo Pepper Coulis Ingredients**** - 1 cup roasted piquillo peppers- 2 tablespoons simple syrup- 1 tablespoon minced garlic- cup water Piquillo Pepper Coulis Procedure - Combine peppers, simple syrup and garlic with salt and pepper in a blender. Blend well for about a minute.- Slowly add the water, blending until smooth.
Queenie's: Pickled Shrimp Appetizer Pickling Liquid Ingredients 1 cup cider vinegar1 cup water cup sugar1 tablespoon kosher salt1 sprig fresh thyme1 bay leaf10 black pepper corns1 teaspoon each of coriander seeds, fennel seeds, mustard seeds and crushed red pepper. Pickling Liquid Procedure Combine all ingredients into a pot, and bring to a boil to melt ingredients. Then, allow the liquid to cool to room temperature. Once cooled, it can be stored in the refrigerator for up to a month. Strain off herbs and spices before using. Court Bouillon Ingredients 4 quarts water2 cups white wine3 tablespoons salt1 lemon, cut in halfHerbs to taste parsley, thyme, tarragon. These can be changed based on what is available. 16-20 shrimp, peeled and de-veined Court Bouillon Procedure Add all ingredients except the shrimp into a pot, and bring to boil. Simmer for about 10 minutes. Add your shrimp, and stir gently, so they separate and cook evenly. Poach the shrimp until just cooked through, about 3-6 minutes depending on the size of the shrimp. Remove the shrimp from the bouillon, and place in an ice bath to stop them from cooking. Once shrimp are cooled, pour pickling liquid over them, and allow them to set for approximately 45 minutes to 1 hour. Allowing them to set in the liquid too long will make them tough. Shaved Baby Vegetables Use what is available and in season. Wash and peel vegetables as needed. Shave with a mandolin, peeler or vegetable shaver. This recipe used tri-color baby carrots, chiogga pink beets, cherry tomatoes, cauliflower and English cucumber. Chop fresh herbs for garnish (thyme, parsley, tarragon, basil, chervil etc.) Plating When shrimp have pickled, place in a bowl with your shaved vegetables, pickling liquid and chopped fresh herbs, and mix to combine Arrange on plate/bowl/platter as desired. Top with a drizzle of pickling liquid, extra virgin olive oil, a squeeze of lemon, sea salt and black pepper.
Taste of Life: Cherry Pistachio Frozen Parfait By Chef Paul Bodrogi Parfait Ingredients: - 2 oz. water- 5 oz. sugar- 2.5 oz. egg whites- 16 oz. heavy cream- 2 oz. chopped pistachios- 3 oz. canned dark cherries Parfait Procedure: 1. Line a bread pan with plastic wrap.2. Whip the heavy cream until very soft peaks form.3. Pour egg whites into a mixer with a whip attachment.4. Cook the sugar and water to a temperature of 248 degrees.5. When the sugar mixture is at 240 degrees, begin whipping the egg whites on medium speed.6. When the sugar mixture reaches 248 degrees, slowly pour it into the whipped egg whites, and whip until cool.7. Fold the pistachios and cherries into the whipped egg whites.8. Fold in the whipped heavy cream.9. Pour the mixture into the bread pan, and tap it to level the mixture.10. Cover, and freeze the mixture overnight.11. Slice to serve, and drizzle with *chocolate sauce. *Chocolate Sauce Ingredients: - 2 oz. chocolate- 1 oz. butter - 1/2 oz. corn syrup Chocolate Sauce Procedure: 1. Combine all ingredients in a bowl. 2. Place over a hot water bath, and stir until melted.
Milton's Cuisine & Cocktails: Crme Brles Ingredients 1 qt. heavy cream1 cup white sugar 1 cup egg yolks1 vanilla bean Extra sugar for sugar shell1 pint of your favorite berries Procedure 1. In a stainless-steel sauce pot, combine the sugar and heavy cream together. Cut the vanilla bean in half, and scrape the seeds; place it in the cream. 2. Heat the cream over medium heat, and stir until the cream is warm and the sugar is dissolved, and bring the mixture to a simmer. 3. Remove from heat, and extract the vanilla bean pod. 4. Place egg yolks in a mixing bowl, and ladle the heavy cream mixture over the eggs while whisking. Make sure to temper the cream into the egg yolks slowly, or it will cook the yolks and scramble.5. Strain the egg and cream mixture to remove any curdled bits.6. Pour the mixture into ramekin molds, and place the molds into a roasting pan with a inch of water in the bottom to go into the oven.7. To prevent browning or overcooking, wrap the top of the water-bath pan with aluminum foil, so the steam will help cook the brles.8. Place the pan in a 250-degree oven for 45 mins (or until the brles set). The brles should wobble like gelatin when you gently wiggle them. 9. Carefully remove the brles from the oven, and let them cool. 10. Once they are room temperature, set the brles in the fridge.11. To dress the brles before serving, coat the top with a thin layer of white sugar, and use a blow torch to heat the sugar until it becomes caramelized.* 12. Add an extra layer of sugar on top to give additional color and to harden the sugar shell.13. Serve with berries, and enjoy. *Visit Craftsy.com/blog/2016/02/how-to-make-crme-brulee-without-a-torch/ to learn how to caramelize the sugar without a blow torch.
Downtown Kitchen: Grilled Lamb Chops Over Risotto with a Shiitake Mushroom and Fire-roasted Tomoto Sauce Serves 4 Risotto Ingredients and Procedure: 1. Select your favorite Italian Arborio rice, and prepare it according to package instructions. 2. Finish it with one cup of parmesan cheese. Shiitake Mushroom and Fire-roasted Tomato Sauce Ingredients: 10 Roma tomatoes, roasted and charred on the grill then pulsed in a food processor1 small Vidalia onion, minced3 cloves garlic, minced2 cups full-flavor chicken stock8 oz. shiitake mushrooms, stems removed and sliced thick cup brandy2 teaspoons fresh thyme, chopped1 teaspoon each salt and pepper2 tablespoons olive oil1 tablespoon butter Shiitake Mushroom and Fire-roasted Tomato Sauce Procedure: 1. Heat the olive oil and butter in a sauce pot.2. Add the onions, garlic, salt and pepper, and cook until they start to sweat.3. Add the shiitake mushrooms, and cook slightly until they start to soften, and the juices start to render.4. Add the brandy, and reduce slightly.5. Add the roasted tomatoes and chicken stock.6. Reduce over medium heat for about 10-15 minutes or until the consistency has thickened.7. Add the thyme, and turn the heat off, but leave the pot on the stove top to remain warm. Grilled Lamb Chops Procedure and Plating: 1. Grill 4 lamb chops to your desired preference of doneness.2. Put a generous bed of risotto on a plate, and top with a lamb chop.3. Top the lamb chop and risotto with the sauce, making sure to get a decent amount of shiitake mushrooms on each. 4. Garnish with parmesan cheese, if desired.
Taste of Life: Minestrone Soup By Chef Hillary Gallagher Ingredients: 1 oz. bacon 2 oz. olive oil 1 medium onion, diced 2 stalks celery, diced 2 medium carrots, diced small head green cabbage, chopped 1, 14-16 oz. can fire-roasted tomatoes 2 qt. chicken stock 4 oz. cooked chickpeas 6 oz. cooked ditalini pasta or other small variety Salt and pepper to taste cup parmesan cheese Procedure: Cook the bacon over a low heat until it becomes crispy. Add the onion, celery, carrots, cabbage and garlic; season with salt and pepper, and sweat until the onions are translucent (about 15 minutes). Add the tomato, chicken stock, salt and pepper, and simmer until the vegetables are tender (about 25-30 minutes). Add the chickpeas and ditalini, and bring to a simmer. Season with salt and pepper, and serve. Garnish with grated parmesan cheese. Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu
Milton's Cuisine & Cocktails: Never Enough Thyme Ingredients: 2.5 oz. dry gin.75 oz. elderflower liqueur.25-.5 oz. fresh lime juice2 sprigs thymeIce and water to taste Procedure: 1. Add ice and water to a martini glass to chill. 2. Add ice and all remaining liquid ingredients and one sprig of thyme to a cocktail shaker. Depending on how tart youd like it, alter the amount of lime juice. It should have enough lime juice to balance out the sweetness. 3. Shake until the cocktail shaker is ice cold. 4. Empty the ice and water from the chilled martini glass.5. Strain through a cocktail strainer into the chilled martini glass.6. Garnish with a sprig of thyme. Photo courtesy of Milton's Cuisine & Cocktails
Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia (Serves 2-3) Striped Bass and Farro Ingredients: 1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup farro2 1/4 cup water or vegetable stock2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices2 oz. feta cheese crumbles1 cup arugula2 oz. Katamala olives, cut in half1 lb. striped bass, cut into 2, 8 oz. portionsSalt and pepper to taste Striped Bass and Farro Procedure: 1. Fire-roast onion slices until a nice char forms on them. 2. Place charred onions in the refrigerator to cool.3. In a medium-sized pot, bring water or vegetable stock to a boil.4. Add the farro to the boiling water/stock, and reduce the heat to low. Cover, and cook for 25-30 minutes or until farro is softened but still chewy. 5. Drain off any remaining liquid from the farro. 6. Use a fork to gently fluff the farro, and allow it to cool. 7. Add 1 tablespoon of olive oil to a pan on high heat. Add the fish filets, and sear with salt and pepper. 8. Finish the seared filets in a 400-degree oven for about 8-10 minutes.9. In a medium-heat pan, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.10. Add the charred onion, cooked farro and Katamala olives, and cook for 8-10 minutes or until heated through.11. Reduce the heat to low, and stir in the arugula and feta.12. Add the mixture to a plate, and place a fish filet on top. Charred Baby Vidalia Sauce Ingredients: 2 garlic cloves2 tablespoons lemon juice1 tablespoon crushed red pepper1 tablespoon fresh oregano1 charred baby Vidalia onion1 tablespoon water1 teaspoon Dijon mustard3 tablespoons extra-virgin olive oilSalt and pepper to taste Charred Baby Vidalia Sauce Procedure: 1. Blend all ingredients together except for the olive oil. 2. While blending, slowly add in the olive oil. 3. Add salt and pepper.
Taste of Life: Lemon Meringue Pie in a Glass By Chef Paul Bodrogi *Lemon Filling Ingredients: 7 oz. water3 oz. sugar 1/14 oz. cornstarch4 egg yolks1 oz. sugar Pinch of salt oz. butter1 raspberry2 oz. fresh lemon juice Lemon Filling Procedure: 1. Whisk together the cornstarch, egg yolks and 1 oz. of sugar in a mixing bowl.2. Bring the water and 3 oz. of sugar to a boil.3. Whisk the sugar-water mixture into the egg yolk mixture.4. Return to the stove, and bring to a boil while constantly whisking.5. Pour the boiling mixture into a clean bowl.6. Whisk in the butter followed by the fresh lemon juice. 7. Cover and refrigerate. Meringue Ingredients: 4 oz. sugar1 oz. water2 oz. egg whites Meringue Procedure: 1. Put egg whites in a mixer with a whip attachment. 2. Combine the sugar and water, and heat to 240 degrees.3. When the sugar mixture reaches 230 degrees, turn the mixer on medium speed, and start to whip the egg whites.4. When the sugar mixture reaches 240 degrees, add it to the whipping egg whites, and continue to whip until cool. *Pie Dough Ingredients: 5 oz. all-purpose flour3 oz. butter1 oz. ice-cold waterPinch of salt 1 teaspoon sugar1 egg, beaten Pie Dough Procedure: 1. Sift all the dry ingredients into a bowl.2. Cut the cold butter into the dry mixture until the butter is the size of small peas.3. Add the water, and mix until combined. 4. Refrigerate for 30 minutes. 5. Roll the dough onto parchment paper to ? inch thick.6. Using a fork, poke small holes in the dough.7. Use a cookie cutter to cut 1 inch circles out of the dough.8. Give the dough an egg wash, and bake at 375 degrees until golden brown. *This recipe can be simplified using store-bought pie dough and your favorite lemon filling. Assembly: 1. Place the raspberry in the bottom of a martini-style glass.2. Place the pie dough circle atop the raspberry.3. Spoon on a layer of lemon filling.4. Pipe on the meringue.5. Garnish with lemon zest, if desired. Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.