Dragon
fruit Sorbet
(adapted from Cooking at Home)
Yield
32 servings
6
cups Sugar
2
cups Fresh Dragon fruit
4
Large Eggs
3
½ cups Water
Combine
the sugar and the water and stir until the sugar is fully dissolved. Blend
dragon fruit and add to sugar mixture.
Cottle
the eggs, then whip the whites until foamy add to the sugar syrup and
refrigerator for at least one hour.
Churn
in ice-cream maker until smooth.
Crispy Cornmeal
Crusted Shrimp
on a bed of
organic local greens, papaya and avocado. Served with a creamy papaya dressing
Serves
100
Ingredients
Shrimp:
100
shrimp (with heads on)
36 egg whites
3 lbs of Cornmeal
Salt and pepper
6 papayas cut in diamonds
8 avocados cubed at service
6 red bell peppers for curls
Procedure
1.
Peel
and de-vain shrimp Japanese style by removing shell and sharp pointed tail
leaving behind the two soft tail pieces.
2.
Separate
eggs and whip well
3.
Place
cornmeal in hotel pan, and season to taste
4.
Run
shrimp through eggs and then dip in cornmeal
5.
Place
on sheet pans and store for later (may be bagged gently and frozen)
6.
Prep
papayas and avocados and make pepper curls and place in ice water. Place in
cooler.
7.
Make
dressing as per recipe below
8.
Wash
and spin greens and chill until needed
9.
Deep
fry the shrimp @ 350+ degrees paying close attention to how they are cooking,
remove and cut one open to test doneness. It should look moderately opaque to
cover for carryover heat. Remove and place on towels to drain.
Plate
up
1.
Place a bed of greens down on the plate, top with papaya and avocado, sauce the
salad lightly with squeeze bottle then place one shrimp on top and garnish with
pepper curls. SOLD
Creamy Papaya Dressing
Makes 2 quarts
Ingredients
4 cups
diced papaya
2 cups vegetable oil
2 cups pineapple juice
½ cup mac nut oil
¼ cup diced shallots
TT Dijon Mustard
TT S and P
TT Honey
Procedure
1.
Blend
all ing. except oil until well blended then slowly add oil through top of
blender and blend until emulsified
2.
Season
and adjust to taste and place in squeeze bottle for service