-= Exported from BigOven =-

                           Shrimp Volavent

Recipe By: Doug Johnstone, CEC
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Hors dOeuvres, Appetizers

-= Ingredients =-
2 each sheets Puff Pastry
1 large Egg
2 tablespoon Heavy Cream
36 large Shrimp ; Peeled And Deveined
1/4 pound Butter ; Room Temperature
1 ounce Brandy
2 each Shallot ; Finely Diced
12 ounces Heavy Cream
3 each Avocado ; Each Sliced Into 12 Pieces
1 each Tarragon Sprig
1 teaspoon Paprika
1/4 teaspoon Kosher Salt
to taste Black Pepper
4 ounces White Wine

-= Instructions =-
1. Preheat oven — 400 for a convection oven, 425 for a conventional oven.

2. Make a wash with beaten egg and first measure of cream and brush puff pastry sheets. With a 2 1/2 inch cookie cutter, cut 24 circles out of the pastry. Place one on top of another to create 12 double-stacked disks. Make a circular indentation 1/2 inside the edge of each top. Place on a baking sheet and bake at 400 degrees in a convection oven (or 425 in a conventional oven) until golden, about 12 minutes.

3. Mix together the salt, pepper, and paprika. Pat the shrimp dry. Melt 1/4 pound of butter in a skillet and saute the shrimp without allowing them to color; add the finely diced shallots and saute lightly. Pour off excess butter and deglaze the pan with the brandy; allow it to flame. Add wine, remove shrimp from pan, and reduce by half. Add cream and reduce to proper consistency (coats the back of a spoon). Replace shrimp and add avocado slices to warm.

4. Cut tops from pastry shells and fill each with 3 shrimp. Lay avocado slices around, fill shell with sauce and replace lid. Garnish with Tarragon sprig. Serve at once.

 

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                      -= Exported from BigOven =-

                           Spinach Arancini

Recipe By: Recipe courtesy Michael Chiarello. Episode #MO1B03
Serving Size: 7
Cuisine: Italian
Main Ingredient:
Categories: Appetizers

-= Ingredients =-
1/4 cup Extra Virgin Olive Oil
1 ea Onion ; Finely Minced
3 cloves Garlic ; Finely Minced
1 1/2 cups Arborio Rice
1 cup White Wine
to taste Sea Salt
to taste Freshly-Ground Black Pepper
4 cups Chicken Broth ; or Vegetable Broth Heated
2 cups Fresh Spinach ; Chopped
2 tablespoon Butter
1 1/2 cups Parmigiano-Reggiano Cheese ; Grated
1 cup Mozzarella ; Cut Into Small Cubes
2 cups All Purpose Flour
2 ea Eggs ; Lightly Beaten
2 cups Seasoned Breadcrumbs
for frying Vegetable Oil

-= Instructions =-
In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic. Stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.

Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.

When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball’s center and insert 1 small cube of mozzarella, and cover with more rice.

Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.

In a heavy large pan, heat vegetable oil to 350 degrees F.

Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
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