Dragonfruit Sorbet(adapted from Cooking at Home)

Yield32 servings

6cups Sugar

2cups Fresh Dragon fruit

4Large Eggs

3½ cups Water

Combinethe sugar and the water and stir until the sugar is fully dissolved. Blenddragon fruit and add to sugar mixture.

Cottlethe eggs, then whip the whites until foamy add to the sugar syrup andrefrigerator for at least one hour.

Churnin ice-cream maker until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy CornmealCrusted Shrimpon a bed oforganic local greens, papaya and avocado. Served with a creamy papaya dressing

 

Serves100

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.    Peeland de-vain shrimp Japanese style by removing shell and sharp pointed tailleaving behind the two soft tail pieces.

2.  Separateeggs and whip well

3.  Placecornmeal in hotel pan, and season to taste

4.  Runshrimp through eggs and then dip in cornmeal

5.  Placeon sheet pans and store for later (may be bagged gently and frozen)

6.  Preppapayas and avocados and make pepper curls and place in ice water. Place incooler.

7.  Makedressing as per recipe below

8.  Washand spin greens and chill until needed

9.  Deepfry 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 tocover for carryover heat. Remove and place on towels to drain.

 

 

 

 

 

Plateup

1.Place a bed of greens down on the plate, top with papaya and avocado, sauce thesalad lightly with squeeze bottle then place one shrimp on top and garnish withpepper curls. SOLD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Papaya Dressing

Makes 2 quarts

Ingredients


4 cupsdiced 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.    Blendall ing. except oil until well blended then slowly add oil through top ofblender and blend until emulsified

2.  Seasonand adjust to taste and place in squeeze bottle for service