trials by fire

excursions in the kitchen

Pan roasted Monkfish w/ garlic seared Rainbow chard & Portobello cream sauce

 

This week, a dense white fish gets the citrus treatment then pan roasted, complimented by vitamin drenched, colorful rough cut greens and finished with a cream sauce that is rather popular here, if not favorite. So why not start the new year with favorites? And yes, we're putting garlic in everything..

Monkfish:

  • One 6-8 oz fillet or medallion
  • 1/4 cup champagne or prosecco (room temperature)
  • 1/2 tbsp butter
  • 1/8 tsp celery salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 1/8 tsp rosemary
  • 1/4 tsp ground black pepper
  • 1/4 tsp marjoram
  • 1/4 tsp thyme
  • 1/4 tsp garlic, diced
  • 1/4 tsp dried parsley
  • 1/4 tsp onion powder
  • 1 tbsp green onion, sliced thin
  • 1/4 tsp sea salt
  • juice of 1 lemon, fresh

Portobello mushroom:

  • 1 medium portobello mushroom cap, sliced
  • 1/4 tsp butter
  • 1 pinch of salt
  • 1/4 cup heavy cream
  • 1 tbsp dry white wine

Rainbow chard:

  • 2 chard stalk leaves, sliced thin on the bias
  • 2 garlic cloves, diced
  • 1/4 tsp butter
  • 1/4 cup water
  • 1 pinch of salt
1. Place rinse and dried fish in a large bowl and coat evenly with lemon juice and salt. Place in refrigerator and allow to sit for 1 hour. Preheat oven for 325.
2. Rinse greens, drain, chop and set aside.

3. In a large ovenproof pan, place a doubled up cookie sheet (2 sheets) into pan. Place fish on top, pour presecco over fish and add dry ingredients evenly. Place in oven and allow 40 minutes. This process will give the fish a lightly crispy texture, retaining flavors.

4. In a separate pan, add butter and mushroom and allow butter to caramelize over medium heat. Add white wine and lower heat and stir in cream once wine has almost all but cooked away. Add salt and stir, allowing to thicken.

5. In a separate pan, add 1/4 cup water and bring to a light boil. Once boiling add chard, butter and garlic and cook down until water has evaporated.

Enjoy.

Agave nectar & cinnamon poached Granny Smith apple bliss on graham cracker crust


This week, a simple and easy to construct apple tart. Aside from being rustic, naturally sweet and gooey- its also rather enjoyable to construct. This dish was the last to make it to the table for our Thanksgiving / Harvest dinner and the first to hit the kitchen sink. Trust, that the turkey and complimenting dishes were also very enjoyable. We will be using sugars at high temperature in a liquid and very viscous state, please be cautious. 

poached apple:

  • 6 large or 8 medium apples, peeled, cored
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp brown sugar
  • 1/2 cup agave nectar
  • 1/4 tsp sea salt
  • 1 tbsp butter
  • 1/4 cup dry white wine, room temperature
  • 1/2 tsp vanilla extract

graham cracker crust:

  • 1 1/2 cup ground graham cracker crumbs
  • 1/4 cup wheat germ (honey roasted, preferably)
  • 1/4 cup brown sugar
  • 8 tbsp butter, cut into tbsp cubes
  • 1/4 tsp ground cinnamon
  • 1 tsp agave nectar
  • 1/2 tsp sea salt
  • 1 Large mixing bowl
  • 1 strong, rigid cutting board or rolling pin
  • baking wax paper / cookie sheet 1' x 4' creasing one half on the 4' side (1' x 2' with 2' fold over)
1. In a sauce pan over medium low heat, add half your cubed butter (4tbsps) and allow to soften but not actually cook.
2. Once our butter has melted by one half, add brown sugar and stir until both liquefy harmoniously and become fragrant. Turn off fire and allow to cool slightly.

3. In a large bowl, add all our dry ingredients for graham cracker crust and sift evenly.

4. In a separate pan, add butter, brown sugar,  and nectar for our apples and slowly liquefy.

5. In a separate pan, add 1/4 cup wine and apples to medium heat.

6. Add the 4 tbsp of slightly cooled butter to our dry crumb mix, stirring in slowly. With a wooden spoon or spatula, work it. 

7. Once the white wine has all but cooked off, remove from fire and add apples to our butter, brown sugar and nectar, stirring in evenly.

8. Add all remaining ingredients to the apples, reduce fire and allow to cook for 20-25 minutes stirring every 5 minutes until they begin to become slightly translucent.

9. Melt the remaining 4 tbsp of butter and add to crumb mix along with vanilla.

10. Once at room temperature, lay crumb batter out on one side of our wax paper and fold over, placing your cutting board on top. By pressing down evenly and firmly, the crust will flatten in between the cookie sheet and spread out.

11. With a dull edge or butter knife you can trim the edges or leave rustic.

12. At this time our apples can be removed from the what should almost resemble a dark, thin caramel. Sprinkle sea salt on apples and arrange them on the pie crust keeping 1" from the edges. You can do this loosely or in uniform fashion. Mine vary depending on mood.

13. Bake tart for 20-22 minutes in a 300 degree pre-heated oven. At the 10 minute mark, carefully pull out the tart by sliding the oven rack out and drizzle the caramelized sugar over the center of the apples. This can be done with a small spoon or basting brush. Do not over cook. The crust should have a slight crumble to it but still be soft with a slight sugar granulation.

14. Remove from oven and allow 10-12 minutes to cool. Serve by itself or à la mode.

Enjoy.

 

 

Pan seared Fillet of Sole w/ grilled Asparagus & rosemary Red bliss potato

 

This week we have a classic, straight forward dish consisting of a light fillet of Sole coupled with crispy asparagus and sauteed red bliss potato. With a prep time of 20-25 minutes and cooking time being equal, we will incorporate very simple flavors for a nice savory and colorful dish. Personally, I prefer stalk based vegetables to be crispy. We will achieve this by blanching the asparagus as the process allows the original texture to be preserved and retails color. Simply put, we will be 'flash boiling' our asparagus momentarily before cooking them. I'm fortunate to have a good grill pan which I used, however the asparagus can just as well be sauteed.

Sole:

  • One 6-8 oz fillet of Sole
  • 1/2 tsp unsalted butter
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1/2 tbsp olive oil, to coat
  • 1/8 cup dry, white wine, chilled
  • 2 lime wedges, fresh cut (1 for garnish)

cubed rosemary potato:

  • 2 medium or 1 large Red bliss potato, diced raw, skin on
  • 1/2 tsp fresh rosemary, chopped
  • 2 tsp sunflower oil
  • 1/4 tsp salt

Asparagus:  

  • 1 pot or 1-2 qt. saucepan
  • 4-6 asparagus stalks, with 1 inch cut from bottom (lighter) end, on the bias
  • 1 pinch of black pepper
  • 1 pinch salt
  • 1 tsp butter
1. In a pot/sauce pan wide enough for asparagus to lay even, fill with 2 cups of water, add 1 pinch of salt and 1-2 drops of olive. Bring to a boil.

2. Place fillet in a large bowl, sprinkle salt and pepper, rub evenly and coat with olive oil. Allow to stand for 20 minutes.

3. Dice potato and cut asparagus bottoms.

4. In a non stick pan or cast iron skillet over medium heat, add sunflower oil. Allow 2-3 minutes and add potatoes and stir every few minutes.

5. In a separate pan, add butter intended for our fillet over medium heat and allow to clarify. Add fillet.

6. In a shallow pan, add butter intended for our asparagus, over medium heat.

7. At this time, our water should be at a steady boil. We will blanch the asparagus by submerging them under the boiling water for 20-30 seconds, shaking off access water and place them into our pan in clarified butter. Toss to cook evenly, add salt and remove after 5 minutes. Plate.

8. Our potato should start to golden. Once even, sprinkle with rosemary.

9. Our fillet should be ready to flip at this time. Add white wine and do so. If less than 1" inch thick, our fillet should only need 4-5 minutes cooking time on each side. Plate.

10. Allowing a few minutes for the potatoes to cool, plate the filet and garnish with lime wedge. Plate potato.

The white wine butter left in the pan can be served as a light sauce. It's completely optional.

Enjoy.

Stuffed Baked Portobello Mushroom w/ Dirty rice and Pan Jus

 

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This savory dish always takes me back home as I often prepared this as a side or appetizer. Our mushroom cap will be stuffed with 'dirty' rice and garlic and cooked down in fennel and white wine. After plating the the stuffed mushroom, we will add a pinch or two of cayenne pepper to the contents of the pan and serve with as an accompaniment. The mushroom will bake at 300 on both sides at 10 minutes each, twice. On the last ten minutes we will remove the cap, stuff and place it back to bake for a final ten minutes.

The dirty rice contains ground turkey however, traditionally ground beef is used. This dish is completely vegan if this component is not added (and a butter substitute is used to glaze the inside of your baking dish.)

Mushroom:

  • 1 Portobello mushroom, ideally with a large cap
  • 1 tbsp olive oil
  • 1/2 tsp soy sauce
  • 1/4 tsp sea salt
  • 1 baking dish, buttered down or lightly coated with non-stick

Dirty rice:

  • 1/4 cup ground turkey
  • 1/2 tsp fresh, minced garlic
  • 1/4 brown rice
  • 1/2 tsp butter
  • 1/2 tsp red onion, diced
  • 1/4 tsp salt & 1 pinch of salt
  • 1/2 tbsp red bell pepper, diced
  • 1/2 tbsp green bell pepper, diced
  • 1/4 tsp fennel, diced
  • 2 tbsp fresh lime juice
  • 1 medium garlic clove, diced
  • a pinch or two of cayenne pepper
  • 1/4 tsp ground coriander
  • 1 tbsp vegetable stock
  • 1 pinch white pepper
  • 1/2 cup water, to cook rice
  • 1/4 cup dry, white wine
  • 1 sprig of fennel, for garnish
1. Preheat oven for 300.

2. If you enjoy the entire mushroom, stalk included, dice the stalk and set aside to combine with dirty rice. If not, then remove stalk from cap and discard. Brush soy auce onto the under cap. Coat the mushoom with olive and sprinkle with sea salt. Place into your coated baking dish and set for ten minutes. The mushroom should be turned over two additional times, baking at 10 minutes each.

3. Cook rice in a traditional fashin by adding one part rice to two parts boiling water. Add fennel, coriander and salt.

4. In a separate pan we will the prepare the ground meat by cooking it in vegetable stock. Add all remaining dirty rice ingredients with the exception of our white wine.

5. At this time the water in our rice should be close to being cooked down, transfer the rice to our pan with our meat and spices. Simmer for 20 minutes or until stock has almost cooked away. Add wine and cover for 20 minutes. Fluff rice, remove from wine and allow to cool.

6. Our mushroom should be ready for it's final overturn and last ten minutes. Remove from oven, stuff with dirty rice and return to oven for final ten minutes. Plate and add cayenne pepper to pan and stir for a minute or so. Add Pan Jus and garnish.

Enjoy.

Chili pepper and Mustard crusted, oven roasted Rack of lamb w/Garlic seared Spinach & Baby Bella

 

With this post, we will take flavors of dried red chili peppers and combine them with the sweetness of cactus nectar and the spice of mustard. This will then coat 8-10 lamb chops that we will slowly oven roast and compliment with a searing of fresh baby spinach and baby portobello mushrooms, prepared with white wine and garlic. Prep time is 25 minutes, cooking time 45 minutes to one hour. Those fond of spicy will truly enjoy this dish as it has a richness of sweet and spice with a good kick.

Lamb rack:

  • 1 Rack of lamb (8-10 chops), separated
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1 all metal pan or glass baking dish (4"x 6" or larger), buttered down or lightly coated with non-stick

Mustard crust:

  • 1/2 tsp dried red chili pepper flakes
  • 1/2 tsp fresh, minced garlic
  • 2 tsp agave nectar
  • 4 tbsp French or Creole mustard
  • 1/2 tsp salt
  • 1/2 tbsp bread crumbs
  • 1/4 tsp dried oregano
  • 1 tbsp Sriracha
  • 1 tsp sesame seeds
  • 1/4 tsp onion powder
  • 1 pinch paprika
  • 1/4 cup dry, white wine

Spinach/Mushrooms:  

  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced thin
  • 1 pinch of black pepper
  • 1 garlic glove, minced
  • 1 pinch salt
  • 1 tsp butter
  • 1/4 cup dry white wine
1. Preheat oven for 350 and coat the pan / baking dish being used for lamb chops.

2. With chops separated, glaze with olive oil and cover evenly with salt & pepper

3. Combine all ingredients for mustard crust in the order listed above, wine being last.

4. With a large spoon, coat chops evenly and place in pan/dish separated by 1 inch. Ideally, the bone should point upwards. This allows the least amount of surface area to touch the roasting pan. Preferably, we aim for these chops to reach desired temperature via convection and not so much direct surface contact heat. after oven has preheated for 20 minutes, chops should be placed into oven and allowed to roast for 35-40 minutes for an ideal Medium.

5. With 20 minutes left on the chops, we will take the butter for our spinach and allow if to clarify in a pan, over medium-low heat. Add spinach and cool down. When butter starts to brown, add mushrooms and slowly add wine. When the mushrooms become aromatic, add salt, pepper and garlic and cook to desired texture.

6. Plate and enjoy. Usually, I would pair this with a crisp New Zealand Sauvignon Blanc or perhaps a Sancerre, however we experimented with a Bin 36 2006 Cabernet Sauvignon. Habit forming.

Enjoy.

Lemon baked Catfish w/ Balsamic vinegar & Agave nectar reduction on a bed of garlic Lentils served w/ 7 grain wild rice

 

With this dish, we will aim to use the least amount of oils or cooking fats, so with the exception of our Agave/Balsamic sauce, every component will be cooked mostly in water. As always, I recommend our meats be marinated for 2-5 hours, but this dish will suffice with a minimum of a 30 minute marinating time, 30 minute prep and cook time and just minutes to serve.

Catfish filet:

  • 1 Skinless, boneless filet
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • 1 tsp butter (sweet cream prefered)
  • 1 scallion, both far ends cut on the bias (for garnish)
  • 1/4 tsp cracked black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp sea salt
  • 1/2 cup water
  • 1 glass baking dish (4"x 6" or similar)

Lentils:

  • 1/2 cup lentils
  • 1/2 tsp fresh minced garlic
  • 1 tsp red onion, diced
  • 1/3 tsp butter
  • 2 cracks of ground black pepper
  • 4 tbsp water
  • 1 pinch of salt
  • 1/4 cup dry white wine, optional

Agave nectar / Balsamic vinegar reduction:  

  • 1/4 cup balsamic vinegar
  • 1 tbsp Agave nectar
  • 1 pinch of black pepper

Wild rice:

  • 1/4 cup wild rice
  • 1 1/4 cup water
  • 1 pinch of salt
  • 1 dash of olive oil

1. Sift through your lentils for anythig that isn't a lentil, rinse and soak for 5 minutes. place lentils in 1 cup of boiling water for 2-5 minutes. In a second sauce pan, begin to bring your water for rice to a boil.

2. Place filet in a deep bowl in fresh lemon juice with cracked pepper, sea salt and cayenne pepper dusted on both sides of fish. Allow to sit (ideally in your freezer or fridge), and prefeat overn to 300 degrees.

3. Remove lentils from heat and set aside to soak and cool.

4. Once the water for our rice has begun to boil, add rice, cover and reduce fire to simmer.

5. With a small amount of butter, coat the inside bottom and sides of our baking dish, fill with our 1/2 cup of water, place filets in and dribble our olive over filet. Bake for 25-30 minutes. In a saucepan add balsamic vinegar and reduce by 1/2, occasionally stirring. 

6. Dice onion and garlic and saute over a medium fire. When onion begins to caramlize and garlic fragrant, slowly stir in lentils. If you're using dry white wine, now would be the time to slowly stir in, if not add your 4 tablespoons of water and pinch of salt, reduce heat to simmer. Once all liquids have dissolved, lentils should be soft to the palate.

7. Once balsamic vinegar has become more viscous, turn off heat and stir in agave nectar until miscible.

8.  Remove fish from oven, allow to cool slightly. Plate and serve.

Enjoy.

Black Angus Rib Eye au poivre w/ buttered Corn on the cobb & Green/Red onion white wine sauce

 

For this post, I had been given another opportunity to work in a friend's kitchen. After spending the early part of the afternoon planting tomatoes and getting the soil ready for basil, oregano and zucchini, that will of course be enjoyed in future posts, I composed a quick and simple dish of primary colors consisting of a light yet savory sauce with a blond roux as the base, complimenting a boneless rib eye steak and vegetables that are prime for the season. We have another go to dish that requires little prep work.

Steak au poivre:

  • 2 Black Angus boneless rib eye steaks (6-8 oz each)
  • 1/4 tsp salt
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 tsp vegetable or sunflower oil
  • 1 tsp ground black peppercorns, semi ground, coarse
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried red chili pepper flakes
  • 1 air tight storage bag

Green onion white wine sauce:

  • 1/2 cup dry white wine
  • 1/2 tsp minced garlic
  • 1 green onion, sliced
  • 1 tsp red onion, diced
  • 1/3 tsp butter
  • 2 cracks of ground black pepper
  • 1 tbsp flour

Corn on the cobb:  

  • 2 ears of fresh corn on the cobb
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1/2 tsp butter

1. This dish was prepared for two. In a deep bowl, place steaks in the center, coat all sides of the steak with olive oil and cover evenly with all spices for the exception of peppercorns. Place in your storage bag and add remaining oil. Seal and set aside (2 hrs minimum, 4 hrs recommended.)

2. In a pot large enough to accommodate the ears of corn, add enough water to submerge the corn. Add salt and bring to a boil. Once boiling, reduce fire and add ears. Cover for 15 minutes.

3. In a pan over light heat, add butter, flour, both onions and garlic. Once garlic becomes fragrant, add wine, allow temperature to drop then regain, stir, thicken and darken slightly.

4. Remove steaks from marinade and evenly encrust with peppercorns. Place steaks and marinade contents into a preheated pan at medium heat and sear until desired temperature/texture.

5. Place butter, salt and pepper on a small dish. Remove corn from water, briefly place on paper/kitchen towel and roll over butter, evenly coating with pepper and salt. Enjoy.

Agave nectar glazed & Panko crusted rack of Lamb w/ seared Asparagus

 

We may be out of Winter and into Spring, but we are not out of the clouds yet. Let's get the oven going for a straight forward dish that is  fragrant, pleasing and pairs well with most red and white wines. Take pleasure in stimulating your palette with a sweet and savory balance of nectar, soy sauce, garlic, rosemary and a little love. But again, you don't have to take my word for it...

Lamb rack:

  • 4-8 Lamb chops, uncut
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 cup agave nectar or clove honey
  • 1 tbsp soy sauce, low sodium
  • 1/4 cup mineral water
  • 1 tbsp olive oil

Panko crust:

  • 1 cup panko crumbs
  • 1/2 tsp paprika
  • 1/2 tsp ground dried red chili flakes
  • 2 pinches of salt
  • 2 pinches ground pepper
  • 1 pinch all purpose flour
  • 1/2 tsp garlic salt

Asparagus:  

  • 6-12 stalks of fresh asparagus
  • 1 pinch of salt
  • 1/2 tsp butter

1. This dish was prepared for two. The instructions above are per person.  Glaze the rack with olive oil. Cover with garlic and rosemary. Preheat oven to 450.

2. In a deep, wide bowl, blend all panko ingredients and sift together with a fork or whisk.

3. In a separate bowl combine agave nectar and soy sauce. Submerge lamb rack evenly and allow to marinate,

4. Pour mineral water and olive oil into baking pan/dish. Dip lamb rack evenly and all sides into panko crumbs and place into baking dish.

5. Bake rack at 450 for 20 minutes then lower temperature to 300 for 30 minutes.

6. In the remaining 10 minutes of the baking lamb, sear asparagus in butter and sprinkle salt.

7. Remove lamb rack and allow to cool to the touch. Plate with asparagus. Enjoy.

Lamb should arrive at an early well done. Moist, juicy and easily separable from the bone. We paired this dish with a Malbec and a white Cote du Rhone.

Chopped Ahi Tuna w/ Porcini & Oyster cream sauce over Fettuccine

 

Back home they recommend that shellfish are safest when consumed during months ending in "R". This of course is for the tourists. We will take a handful of oysters, pureed with olive oil and spices, cook them down and add them to a porcini cream sauce to further reduce. A blender will be needed. This will then be topped with a chopped Tuna filet and served over fettuccine noodles. In essence, we will be creating a light oyster based chowder. This dish lends itself to many variations. Let's excurse into excursions, why don't we?

Oyster puree:

  • 3-4 oysters, shelled, rinsed
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground red chili pepper flakes
  • 1/2 tsp garlic, minced
  • 2 pinches of fresh, chopped parsley
  • 1/2 tsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/4 cup chopped onion
  • 1 tsp lemon juice, freshly squeezed
  • 1 tsp clarified butter
  • 1/2 tbsp all purpose flour
  • 1 bay leaf

porcini cream:

  • 1/3 cup heavy cream
  • 1/2 tsp butter
  • 3-4 porcini mushroom, cleaned and sliced
  • 2 pinches of salt
  • 2 pinches ground pepper
  • 1/4 cup dry white wine

Tuna:  

  • One 6-8 oz Tuna filet
  • 2 tsp lemon juice
  • 1/4 tsp ground black pepper
  • 1/2 tsp butter
  • 1 pinch of salt
  • 2 pinches of ground black pepper
  • 1 pinch of paprika
  • 1/3 tsp dried onion
  • 1/3 tsp dried carrot

fettuccine:

  • 1 part fettuccine
  • 2 parts water
  • 1 pinch salt

1. In a large bowl, add tuna and all marinade contents and set aside to cure.

2. Add all oyster puree ingredients, for the exception of flour, bay leaf and 1 pinch of parsley, into a blender and puree.

3. In a large pan, melt butter and saute mushrooms. When butter begins to brownand mushrooms caramalized, add salt, pepper then wine. When mushrooms become fragrant of wine, reduce fire and slowly stir in heavy cream. Reduce to simmer.

4. In a separate pan over medium light heat, add oyster puree, flour and bay leaf.

5. Once our cream sauce has started to boil, slowly stir in oyster puree. Reduce by half over low heat.

6. Remove tuna from bowl,chop into bite size chunks then recombine with marinade into a third pan and sear to desired temperature..

7. Bring water to a hard boil (add pinch of salt). Once boiling add fettucine (adhere to ratio) noodles. Reduce heat and boil until desired texture, drain and plate. Assemble dish.

8. Remove bay leaf from sauce. Pour sauce over pasta and top with tuna. Sprinkle with remaining parsley. Enjoy.

Lemon seared Shrimp w/ heirloom tomato, avocado & hearts of palm over baby spinach

 

A dish that is both bold and light, crisp with a bit of sweetness, savory with a slight kick and further complimented with the buttery goodness of avocado. This can be prepared in under 20 minutes, is full of good color -and the best part- contains no oil, butter or cooking fats. Great as an appetizer, a stand alone dish or good post-meal ruffage. It's not mentioned below, but I also enjoy the addition of sliced almonds and dried cranberries. The dressing is a slight reduction of balsamic vinaigrette.

Shrimp:

  • 6-8 shrimp, peeled, deveined
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground red chili pepper flakes (optional but recommended)
  • 1/3 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 4 tbsp lemon juice, freshly squeezed
  • 1/4 cup dry white wine

Salad:

  • 1 heart of palm, sliced
  • 1/2-1 avocado, sliced
  • 6-9 heirloom tomatoes, sliced in half
  • 1 clove of shallot, peeled, diced
  • 1 cup of dry baby spinach

Dressing:  

  •  1/4 cup balsamic vinaigrette

1. Place peeled and cleaned shrimp in a bowl. Evenly cover with all spices and top with lemon juice. Set aside and allow to sit for 10 minutes minimum. If you can afford, 25 minutes is recommended for proper marinating.

2. For the dressing, add balsamic vinaigrette into a shallow pan, over low heat. Simmer and reduce by stirring. Allow to cool, as it will be served room temperature or slightly chilled. If you prefer your dressing at refrigerated temperatures, then you will begin with this step. Allow to reach room temperature before refrigerating.

3. Plate your vegetables with the exception of avocado.

4. In a preheated pan over medium heat, add the shrimp and marinade. When the lemon juice has almost cooked away, add white wine. This will briefly lower the temperature, allow the spices to adhere to the shrimp. Lower heat slightly and stir. Once completely cooked, turn off heat and allow to cool slightly enough to handle. Layer shrimp and avocado and top with dressing. Enjoy.