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Porterhouse, Shrimp & Grits and Crème Brûlée

Porterhouse, Shrimp & Grits and Crème Brûlée

Coconut Smoked Gouda Grits:
  • 1.5 Cups Chicken Stock
  • 1/2 Cup Quick Cooking Grits
  • 1/2 Cup Shredded Smoked
  • Gouda
  • 2 Oz Shredded Unsweetened
  • Coconut
  • 1/4 Cup Heavy Cream
  • 2 Tablespoons Of Butter
  • Salt & Pepper To Taste
Instructions:
  1. Add the chicken stock and 2 cups of water to a medium saucepan and bring to a boil over high heat.
  2. Stir in the quick cooking grits and cook turning the heat to a low medium. When the grits are finished cooking, remove the pan from the heat and stir in the gouda, coconut, heavy cream and butter.
  3. Add salt and pepper to taste and set aside.
Porterhouse Steak With Coffee Rub:
  • 1 Pimiento Rojo Grande Entero
  • 3 Dientes Ajo
  • 3 Oz Aceite Canola
  • Sal A Gusto
Instructions:
  1. Mix chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, ginger, and 1 Tbsp. salt in a small bowl. Season steaks with salt, then coat with 2.5 tsp. of the coffee rub. Place on a wire rack set inside.
  2. Let steaks sit for 1 hour to come to room temperature, which will help them cook quickly and more evenly.
  3. Preheat the oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest for 10 minutes. Slice 1/2" thick.
Coffee Crème Brûlée:
  • 2 Cups Heavy Cream
  • 1/2 Cup Plus 8 Teaspoons Sugar
  • 1 Tablespoon Coarsely Ground
  • Espresso Coffee Beans
  • 1 Teaspoon Instant Espresso
  • Powder Or Coffee Powder
  • 1/2 Cinnamon Stick
  • 1 Teaspoon Vanilla
  • Extract
  • 3 Large Egg Yolks
  • 1 Large Egg
Instructions:
  1. Place eight 3/4-cup custard cups in a large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in a heavy large saucepan.
  2. Using a small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolves. Remove from heat.
  3. Cover; let stand for 30 minutes. Strain through a fine sieve. Preheat the oven to 325°F.
  4. Whisk egg yolks and egg in a large bowl to blend. Gradually whisk in the cream mixture. Divide among custard cups in the pan. Pour enough hot water into the roasting pan to come halfway up the sides of the custard cups. Bake custards until the center moves only slightly when cups are gently shaken, about 30 minutes.
  5. Remove custards from the pan. Cool; refrigerate uncovered overnight.
  6. Sprinkle 1 teaspoon sugar over each custard. Caramelize sugar with a torch until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards for 1 hour. Serve.
Coffee Shrimp:
  • 3 Oz Bacon Cut In 1/4 Inch Strips
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1/2 Medium Onion Diced
  • 1 Minced Cloves Of Garlic
  • 1/2 Teaspoon Cajun Seasoning
  • 1 Teaspoons Of Paprika
  • 2 Oz Cup Chicken Stock
  • 1/2 Cup Strong Local Brewed Coffee
  • 6 Oz Pound Shrimp 16/20 Peeled & Deveined, Tail Off
  • 1 Cup Diced Fresh Pineapple
  • Juice From 1 Lemon
Instructions:
  1. Fry the bacon in a large stock pot over medium-high heat until almost crispy. Add the red and green bell peppers, onion and garlic. Cook until softened, 8 to 10 minutes.
  2. Stir in the Cajun seasoning and paprika. Cook until fragrant, about 2 minutes. Add the chicken stock and the local brewed coffee. Cook until the avors come together, about 5 minutes.
  3. Remove the pot from the heat and stir in the pineapple chunks and lemon juice. Let it reduce until the desired consistency.
  4. Stir in the shrimp and cook until bright pink, 3 minutes To serve, place a scoop of grits in a small shallow bowl, top with the shrimp mixture, and garnish with the sliced green onions.
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