Page 174

LARSEN’S STEAKHOUSE: CAJUN SHRIMP Ingredients 90/10 canola/olive oil blend 6 pieces of colossal shrimp (6-8 per pound) 1 tbsp. chopped garlic 1 oz. white wine 2 tbsp. lemon juice 2 tbsp. butter 1 tbsp. Cajun spice 2 oz. heavy cream

Directions In a large sauté pan, heat canola/olive oil blend and add shrimp. Cook shrimp for about 30 to 45 seconds or until lightly browned on the outside. Add chopped garlic, Cajun spice and lemon juice. Stir thoroughly to combine all ingredients. Sauté over medium high heat until all ingredients are fully combined and shrimp are almost fully cooked. Deglaze pan with white wine and briefly reduce. Next, finish cooking shrimp, and finish the sauce with butter and heavy cream. Remove shrimp from pan and place on serving plate. Reduce sauce on low heat until thickened, and then pour sauce over shrimp to plate. Serve immediately.

Larsen’s Steakhouse 6256 Topanga Canyon Blvd. Woodland Hills 818.704.1226 Other locations in Encino, Simi Valley, Oxnard

Chef Cory Robichau 172 Calabasas Style

DAVENPORT'S RESTAURANT: APPLE GLAZED TOMAHAWK PORK CHOPS Ingredients 1 Granny Smith apple 1 Apricot 1 Diced sweet onion Thyme Crushed black peppercorns 1/2 cup Apple cider 1 tsp. Apple cider vinegar 1 tsp. Brandy 2 oz. Apricot preserves

Directions Sweat the onions in a pot for 10 minutes, then add all of the ingredients except the apricot preserves into the same pot. Bring to a simmer, until it reduces by half. Remove from heat and stir in apricot preserves. This should give it a nice glaze and alleviate any added sugar to this simple recipe. Devenport’s uses Red Duroc pork, not Berkshire pork, as we feel it is the best. The pork is grilled over oak until it reads 150°. Rest grilled pork for 4 minutes and top each piece with 2 ounces of the glaze. Serve immediately.

Davenport's 16120 Ventura Blvd. Encino 818.855.1203

Chef Nigel Davenport

Profile for Calabasas Style

November/December 2018  

November/December 2018