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Chef David Danielson’s
Philosophy:
A successful party, like a great film or work of art, elevates the spirit, makes people feel life is worth living and enhances a guest’s self esteem.
We place an emphasis on freshness and purity of ingredients. The intent is to bring flavors forward without distraction, to obtain clarity in taste.
In the end a great meal is not about food and wine. A great meal is an emotional experience. Many of my favorite dishes are the simplest, based on few ingredients of the finest quality.
A great meal is not the one that fills you up, a great meal is a kind of journey that returns you to sources of pleasure you may have forgotten or take you to places you haven’t been before
Chef’s recipe
Smoked Bacon Wrapped Tiger Prawns
with Sweet White Corn, Fava Bean, Piquillo Pepper Succotash
Serves 4-6 people
18-20 ea Jumbo Shrimp
8-10ea Strips of Smoked Bacon
3 ea Ears of Sweet Corn
8oz Fresh Fava Beans
1-4oz jar Spanish Piquillo Peppers
1ea Small Red Onion
2ea Garlic Clove
½ cup Chopped Fresh Cilantro
2oz Extra Virgin Olive Oil
1/2oz Aged Sherry Vinegar
1oz Hoisin (Asian BBQ sauce)
½ cup Kosher Salt
Directions:
• Pre Heat oven to 375.
• Fill a large 6qt sauce pot with cold water and kosher salt (add enough salt so that water tastes like the ocean).
Place pot on stove over medium high heat and bring to rolling boil.
• While water is on, gently clean shrimp by removing shell, tail and back vein (if any). Cut strips of bacon in half length wise and wrap along the body of the shrimp (using toothpicks to hold bacon together on both ends).
Lightly brush the shrimp with the Hoisin Sauce. Place shrimp on a plate and place in cooler.
• Remove kernels from corn and set aside. Small dice the red onion and piquillo peppers, finely mince garlic and set aside.
• While water is boiling, quickly blanch the fava beans in salted water for 10 seconds and then immediately place in a small bowl of ice water to shock the beans and stop the cooking process. Allow the beans to sit in ice water for 1 minute, then gently remove outer shell exposing inner bean. Place shelled beans in separate container and set aside.
• Place ½ oz of olive oil in a hot sauté pan and begin by first sautéing the red onions till translucent. Follow by adding the corn, peppers then beans. • In a small mixing bowl, place the remaining olive oil, sherry vinegar, and chopped cilantro and whisk together to emulsify. Toss vegetables with cilantro vinaigrette and set aside.
• Place shrimp in a 375 F oven for 12-15 minutes.
• Place marinated vegetables in center of desired plate and place shrimp on top.
• Serve!
Chef’s Favorite Quote:
“The only time to eat diet food is when you're waiting for the steak to cook. ”
Julia Child (1912-2004)
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