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Culinary Demonstration: “Poolside BBQ with Chef Curry”

On Thursday, we held our first Culinary Demonstration with Executive Chef Robert Curry.  The theme of the demonstration was ‘Poolside BBQ’   Guests were invited to a poolside “backyard” barbecue at La Plage.  Chef Curry brought his home style cooking “a la Auberge du Soleil” to our Cabana, with a barbecue demo and food sampling.  Wine Director Kris Margerum was also present and shared his favorite “poolside” wines he’d drink at home.

During this class, Chef Curry prepared:

  • Grilled Shrimp, Prosciutto, Romaine, Pickled Mustard Seed Vinaigrette
  • Grilled Quail, CousCous, Spice, Tapenade
  • Korean Short Ribs, Butter Lettuce, Cucumber Quick Pickles

The classes are demonstration style and are the third Thursday of each month and are scheduled from 4-5:30pm.  Demos are free of charge to hotel guests and include wine or spirit sampling and food samples, RSVP’s are required due to high demand and limited space.

Please call Kara Adamson at (707) 967-3105 to make arrangements, or for additional information.

Poolside BBQ May 16, 2013 - photography by Jenna Powers

Grilled Wild Shrimp, Little Gem, Prosciutto, Picked Mustard Seed Vinaigrette

Serves 4 as a first course

 

Ingredients:

12        each                  Wild Shrimp, peeled and deveined

1          tablespoon         Grape Seed Oil

8          ounces              Sliced Prosciutto

2          heads                Little Gem Lettuce, quartered, washed and drained

to taste                          Salt

to taste                          Whole Black Pepper, freshly ground

1          recipe               Lemon Vinaigrette

1          recipe               Pickled Red Onion

1          recipe               Pickled Mustard Seed Vinaigrette

 

Method:

  • Prepare in advance Lemon Vinaigrette, Pickled Red Onions and Pickled Mustard Seed Vinaigrette.
  • Light barbeque.
  • Season the shrimp with salt, pepper and coat lightly in grape seed oil.
  • In a bowl coat the lettuce with the lemon vinaigrette and season with salt and pepper.
  • Grill the shrimp and lettuce.
  • Plate lettuce, prosciutto, shrimp, red onion and sauce with the mustard seed vinaigrette.

Lemon Vinaigrette

Yields: 1½ cups

Ingredients:

½         cup                   Lemon Juice

1          teaspoon           Dijon Mustard

1          cup                   Pure Olive Oil

to taste                          Salt

to taste                          Black Pepper, freshly ground

Method:

  • Place the lemon juice and mustard in a blender.
  • Season with salt and pepper.
  • Slowly add the olive oil while the blender is running.
  • Alternatively you can use a mixing bowl and whisk.
  • Reserve refrigerated.

 

Pickled Red Onion

Ingredients:

½         each                  Red Onion, peeled and sliced

½         cup                   White Balsamic Vinegar

¼         cup                   Sugar

¼         cup                   Water

2          teaspoons          Salt

 

Method:

  • Bring the vinegar, sugar, water and salt to a boil.
  • Pour over sliced onion.
  • Cool to room temperature.
  • Reserve refrigerated.

Pickled Mustard Seed Vinaigrette

Ingredients:

 

2          tablespoons       Pickled Mustard Seeds, see following recipe

1          teaspoon           Black Sesame Seeds, toasted

2          teaspoons          Shallots, minced

2          teaspoons          Chives, chopped

½         teaspoon           White Soy Sauce

1          teaspoon           Lime Juice

1          tablespoon         Extra Virgin Olive Oil

To taste                        Black Pepper, freshly ground

Method:

  • Combine all ingredients.

 

Pickled Mustard Seeds

Ingredients:

1          cup                   Yellow Mustard Seeds

1 ½      cups                  Water

1 ½      cups                  Rice Wine Vinegar

½         cup                   Sugar

1          tablespoon         Salt

 

Method:

  • Place all ingredients in a small pot.
  • Simmer until mustard “pops” and is no longer crunchy, about 40 to 50 minutes.
  • Add extra water as necessary to insure mustard is just covered with liquid.
  • Cool to room temperature.
  • Reserve refrigerated.

 

Executive Chef Robert Curry

CATEGORIES: Events, General, Recipes, Restaurant

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