Recipes

RECIPE AND PHOTO COURTESY OF ETTA

5 pc shrimp, peeled & deveined (tails removed) 1 medium shallot, minced 4 cloves garlic, minced 1 small nub ginger, minced ½ fresno chile, minced 2 tablespoons of your favorite hot sauce ½ lb unsalted butter (2 sticks), softened and cubed ¼ teaspoon fish sauce 1 tablespoon smoked paprika 1 teaspoon salt

Finely chop shrimp. Saute garlic, ginger, chiles, and shallots in a pan. Once translucent, fold in the minced shrimp and cool down immediately. Be careful not to overcook the shrimp. Put your vegetable/shrimp mixture on a cookie sheet and place in the refrigerator. Once cool, mix all the remaining ingredients together in a bowl or stand mixer until combined. Set aside.

20 pc shrimp (tails removed) ½ teaspoon red pepper flake 5 basil leaves, torn 5 mint leaves, torn 1 bundle cilantro, torn

Crispy shallots, optional

Lime wedge, optional

Naan, optional

In a large (oven safe) skillet, combine shrimp, shrimp butter, and two pinches of red pepper flakes. Sauté on high heat until butter starts to separate and shrimp begins to turn pink. Take sauté pan and place under the broiler for 3 to 4 minutes until it starts to bubble and turn golden brown. Transfer to a serving dish. Garnish with mint, basil, cilantro and crispy shallots. Serve with a lime wedge and a side of naan or your favorite bread!

RECIPE AND PHOTO COURTESY OF MAPLE & ASH

6 oz golden oven roasted beets, cooked, peeled and diced into large pieces (see below for roasting directions) 3 oz of your favorite ricotta, whipped 2 tablespoons honey 1 tablespoon pickled shallots 3 dates, pit removed and julienned ½ of one ruby red grapefruit, sliced into 6 segments 3 oz arugula 1 tablespoon olive oil 1 Pinch of salt 1 lemon ¼ cup sliced breakfast radish 1.5 oz Champagne Vin (See Recipe) 5 drops truffle oil, optional 1 tablespoon crushed roasted pistachio, optional

2 medium sized golden beets 1 sprig rosemary 2 tablespoons olive oil 1 tablespoons salt 1 teaspoon black pepper Water to cover

3 oz orange juice 8 oz champagne vinegar 1.5 oz honey ¼ oz shallot 1 garlic clove 12 oz grape seed oil 12 oz extra virgin olive oil

Preheat oven to 350º. Combine whole beets, rosemary, olive oil, salt, and pepper in a deep baking dish and fill with water enough to cover beets. Roast for 90 minutes or until fork tender. Remove beets from oven and liquid and let rest until warm to the touch. Once warm to the touch, use a dish towel to rub away skin from beets. Dice beets into large cubes and let cool fully in the fridge. While the beets cool, make the champagne vinaigrette by combining vinegar, orange juice, honey, dijon, shallot, and garlic in a blender. Blend until combined. Add oil and continue to mix until emulsified. With a large spoon, smear whipped ricotta on a plate. Drizzle the honey over the whipped ricotta. Toss beets with champagne vinaigrette, salt, and pepper, and place on top of whipped ricotta. Garnish with sliced radish, dates, grapefruit segments, and pickled shallots. Combine arugula with olive oil, salt, and a squeeze of lemon and toss. Garnish beets with the seasoned arugula. Finish with drops of truffle oil and pistachios (optional).