1 oz. Sallie’s Greatest Blueberry + Lavender simple syrup
Sparkling water
Procedure:
Fill 8 oz. tall glass with ice, add 1 oz. of any flavor of Sallie’s Greatest simple syrups, then top with sparkling water. Add a twist of lemon or lime if desired.
Blanche Weathers shows Bob how she makes her Shrimp Quiche.
Gruyere and Shrimp Quiche
by Blanche Weathers
Ingredients
1 unbaked 9” deep dish pie crust
1 pound shrimp, peeled and cooked
4 ounces Swiss cheese, shredded
6 ounces Gruyere cheese, shredded
1 tablespoon flour
3 eggs
1 cup light cream
Salt, pepper, dry mustard, Worcestershire, and hot sauce to taste.
Procedure:
Preheat oven 400 degrees. Cut shrimp into small pieces. Mix cheese and flour in a bowl. Spread ¾ of this cheese mixture in pie shell. Add shrimp to pie shell. Mix eggs, cream and all seasonings and pour over shrimp. Top with remaining cheese and bake 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes longer until pie sets. Let stand 10 minutes.
Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.
Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.
Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce
Corn Sauce
Shuck Corn, Then cut the Cob into one inch pieces. Take half of a yellow onion and cut into one inch pieces. Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock. Strain corn stock and add ½ cup of heavy cream. Reduce until it naturally thickens over medium-low heat and season to taste.
Grilled Corn off the Cob
Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat. Then place on a grill to char each side. Then shuck long strips off the cob. Reheat in melted whole butter and season to taste.
Warm Crispy Bacon
Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.
Field Peas
Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft. Strain, cool, and reheat in melted whole butter and season to taste
Shrimp
Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic. Season to taste and cook for 3-4 minutes
Plating
Place warmed field peas on the plate first. Then garnish with grilled corn and crispy bacon. How shingle the shrimp on top of peas, corn and bacon. Now lace the completed dish with corn sauce.
Season both sides of the fish with salt and pepper. Sear bone side of the snapper first, over medium heat, until golden brown, about 2 minutes. Turn fish over, complete the searing process. Finish in oven at 400 degrees until fish is flaky and cooked thru, 4-6 minutes, depending on the thickness of the fish.