eats
Chop & Hop
t
ULTIMATE HORS D’OEUVRES AND OTHER RECIPES
©PHOTO BY ARNO DIMMLING
The 14th annual Yacht Hop is set for Sunday, May 6, at Harbour Town Yacht Basin. Guests are invited to step aboard stunning yachts and be treated to mouth-watering hors d’oeuvres and other food and drinks prepared by some of the area’s premier chefs. Here is a taste of the food that will be served.
THE SEA PINES RESORT
Braised Beef Short Rib INGREDIENTS (Short rib) 4-5 pounds of boneless beef short rib 2 pounds of onion, diced 1 pound of celery, diced 1 pound of carrots, diced 4 cloves of garlic 6 sprigs of fresh thyme 2 sprigs of rosemary 1 tablespoon of black peppercorns 1 jalapeño (cut lengthwise, deseeded) 2 bay leaves 4 ounces of tomato paste 1 cup of pinot noir 2 gallons of veal stock 4 ounces of clarified butter INGREDIENTS (Polenta) 3 cups of finely ground polenta (cornmeal) 3 cups whole milk 3 cups reduced chicken stock 6 ounces of Gournay cheese 6 ounces of unsalted butter 1 shallot, finely diced 2 cloves of garlic, minced 1/2 cup of chardonnay 2 tablespoons of parsley, finely chopped
HOLY TEQUILA
Tinga Taco
INGREDIENTS 1 pound grilled chicken thighs 1/2 chopped white onion 1 chopped garlic clove 2 diced tomatoes 3 chipotle peppers in adobo sauce 3 corn (or flour) tortillas Shredded lettuce 3 ounces grated queso fresco 6 ounces guacamole 6 ounces pico de gallo Sour cream Salt Lime wedge
92
LocalLifeSC.com + MAY 2018
DIRECTIONS Add diced grilled chicken to a hot skillet or pan. Add the onions and garlic and sauté for two more minutes. Add tomatoes and chipotle sauce and let simmer for 5 to 6 minutes, salt to taste. Warm the tortillas, spread the guacamole straight onto the tortillas, add the chicken tinga, top with shredded lettuce, pico de gallo, sour cream and queso fresco. Serve with a lime wedge.
INGREDIENTS (Collards) 2 pounds of collard greens, washed & chopped 1/2 pound of onion, small diced 1/2 pound of pork belly, diced; can substitute bacon 4 ounces of unsalted butter 2 cloves of garlic, minced 1 gallon chicken stock 4 ounces of apple cider vinegar 2 ounces of sugar INGREDIENTS (Mushrooms) 1/2 pound of cremini mushrooms, wedged 1/2 pound shitake mushroom, destemmed 1/2 pound oyster mushrooms, destemmed 1 clove of garlic, minced 1 shallot, finely diced 2 ounces of unsalted butter 1 ounce of parsley, minced 1/2 lemon, squeezed 1 ounce of chardonnay INGREDIENTS (Tabasco onions) 1 medium onion, thinly sliced rings 2 ounces of Tabasco pepper sauce 2 ounces buttermilk 2 cups flour, seasoned with dried herbs and spices
DIRECTIONS [1] Marinate sliced onions with Tabasco pepper sauce, buttermilk and kosher salt overnight. Season beef short rib liberally with kosher salt and also refrigerate overnight. [2] Preheat oven to 325 degrees. Take a heavy rondo or saute pan and heat over a medium-high flame. Once pan is hot, add clarified butter. Sear short rib on all sides adjusting the heat to not burn the bottom of the pan then reserve to the side and allow to rest. Place short rib in a shallow roasting pan. Take the onions, carrot, celery, garlic, peppercorns, bay leaves and jalapeño and saute until lightly golden and becomes slightly tender. Reduce heat to a medium-low flame and add tomato paste and herb sprigs and cook for an additional 10 minutes being careful not to burn the tomato paste. Add pinot noir and reduce until liquid is evaporated. Add veal stock and reduce by half. Season with kosher salt. Cover the short rib with the reduced vegetable (pincage) and veal stock mixture. Cover with foil and braise for 2 1/2 hours or until tender. Remove short rib from braising liquid. Add liquid to a medium pot; reduce by half and strain sauce. Finish with whole butter and kosher salt to taste. [3] Heat medium sized sauce pot over a low flame, add butter and pork belly and render down the pork fat until crispy. Remove from pan and reserve to the side. Add onions, garlic and saute until translucent, then add collard greens and saute for 2 mins. Add chicken stock, cider vinegar and sugar. Cook over a low flame until tender and chicken stock is evaporated. (about 1 hour). Reintroduce crispy pork belly. [4] Heat medium-sized stock pot over a low flame. Add butter, shallots and garlic and cook until translucent, add chardonnay and reduce until evaporated. Add whole milk and chicken stock to the pot and increase heat to high flame and bring to a scald. With a whisk stir the hot mixture while adding the polenta slowly to prevent lumps, reduce to a low flame. Cook until thickened and cornmeal is tender. Fold in Gournay and parsley. Kosher salt to taste. [5] Heat large saute pan over a medium flame, add half of the butter and melt. Once melted and slightly toasted add cremini mushrooms and saute for 2 minutes. Add the shitake mushrooms and saute for 1 minute and then add oyster mushrooms and saute until tender. Add chardonnay and reduce until evaporated. Finish with garlic, shallots, butter, parsley and fresh lemon juice. Kosher salt to taste. [6] Heat deep fryer to 350 degrees. Add marinated onions to the seasoned flour and coat entirely. Fry until golden brown and delicious. Kosher salt to taste.