Shrimp Summer Scampi: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong
Ingredients:
- Finely diced summer truffle
- White truffle oil
- Minced shallot
- Thyme
- Chopped flat-leaf parsley
- Sea salt & cracked pepper
- Sherry vinegar
- Juice of 1 small lemon
- Heirloom tomatoes
- Mixed cherry heirloom tomatoes
- Fresh large shrimp
- Arugula, preferably micro or wild
Directions:
- Prepare the grill
- In a small bowl, place diced truffle and pour the truffle oil over it
- • Stir, allowing the oil to be absorbed by the truffle
- Add shallot, thyme, parsley and a pinch of salt and pepper
- Stir in vinegar and lemon juice
- In a steady stream, slowly whisk in the 3 tablespoons of olive oil
- Arrange tomatoes, altering in color
- Garnish with peeled cherry tomatoes
- Drizzle with olive oil and season with sea salt and a few turns of the pepper mill
- Season the shrimp with salt and pepper, grill on each side for 1 minute
- Place on top of tomatoes
- Drizzle with summer truffle vinaigrette
- Garnish with arugula
Grilled Endive & Serrano Ham: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong
Ingredients:
- Baby Belgian endive
- Cabrales or Blue or Gorganzola Cheese
- Serrano ham
- Extra-Virgin Olive Oil
- Sherry Vinegar
- Diced Shallots
- Salt & Cracked Pepper to taste
- Friseé
- Flat Leaf Parsley
Directions:
- Prepare the grill
- Take each endive & quarter
- Lift 1/2 the leaves & spread the cheese evenly
- Wrap the Serrano Ham slice around
- In a bowl, whisk olive oil, into vinegar, add shallots then season to taste with salt & pepper
- Brush with olive oil and grill, stuffed side down first,
- Cook until the ham becomes crisp & endives are cooked through
- Making sure the leaves are slightly golden & wilted
- Toss friseé & parley leaves with some of the vinaigrette & season with salt and pepper
- Plate with 2 endives per serving and garnish with salad
- Dress the plate up with crumbled cheese
Blanching Tomatoes: Modified from: Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, by Executive Chef Govind Armstrong
The Plan:
- Boil a large pot of water
- Prepare a bowl of ice water
- Place tomatoes in a wire basket
- Dip into boiling water
- Keep fully submerged for 30 seconds
- Place in ice bath to stop the cooking process
- Allow to cool & remove immediately
