The Ultimate Surf and Turf
6 to 8 pieces, peeled and de-veined Chesapeake shrimp (21–25 count)
2 pieces (about 4–6 ounces) each Teres Major (shoulder tenderloin)
Salt and pepper to taste
¼ pound organic unsalted butter
¼ cup white wine
For the Goat Cheese Remoulade:
6 ounces softened goat cheese (set at room temperature for 2 hours)
6 ounces sour cream
1 ounce mayonnaise
1 tablespoon each finely chopped chervil, chives and parsley
Juice of one lemon
Salt and pepper to taste
In a six-inch diameter skillet, put butter and wine and bring to a boil—stirring so as to create an emulsion. Reduce to simmer, add a pinch of salt and pepper, and then add shrimp. Cook about 2 minutes stirring constantly. Remove and let cool in butter sauce.
Season Teres filets with salt and pepper. In a skillet with one ounce each olive oil and whole butter, sauté tenderloins until medium-rare (about 2 minutes on each side). Cool.
To make the Remoulade: Cream together goat cheese, sour cream and mayonnaise until smooth–add lemon juice and herbs and season to taste with salt and pepper.
To Assemble: Slice Teres into 8 diagonal slices. Place shrimp on top of meat. Dress with 1 Tbsp. of remoulade. Garnish with some spicy micro greens and edible flowers. Serves 6-8 hors d’oeuvre-size portions. Serves 6–8.
Roasted Heritage Turkey with Oyster and Crabmeat Dressing
For the turkey: Preheat oven to 325°F. You’ll need about an 8–10 pound turkey to feed eight people. The dressing is baked separately—not in the bird. Thoroughly rinse the turkey then pat dry inside and out. Rub with a good-quality olive oil and season with salt and pepper.
Roast in a suitable roasting pan without allowing too much “wiggle room.” Cook to an internal temperature of 140°F. Carryover temperature should reach 160°F. Rest at room temperature before carving.
For the dressing:
6-ounce package of long and wild rice blend
5 tablespoons butter
1 medium onion diced
2 stalks celery diced
1 cup sliced fresh mushrooms
1 pound fresh crabmeat
12 each shucked oysters
1 teaspoon Old Bay Seasoning
½ cup bread crumbs
21/3 cups chicken broth
Cook rice in stock and 1 tbsp butter until tender. Melt remaining butter and cook onion, celery and mushrooms until tender. Add crabmeat and oysters and cook two minutes. Add Old Bay Seasoning, cooked rice and bread crumbs. Place in lightly oiled casserole and bake covered for 30 minutes at 350°F.
Pan Fried Apple Crisp
Apple rings from 8–10 peeled and cored Granny Smith or similar apples
10 ounces rum raisins
6 ounces sugar
½ cup butter
1 tablespoon vanilla
Zest of one lemon
For the cheese topping:
1 pound cream cheese, softened
5 ounces sugar
1 ounce corn starch
12 ounces plain yogurt
1 teaspoon vanilla
2 tablespoons lemon juice
For the streusel topping:
8 ounces butter
8 ounces sugar
1 pound all-purpose flour
Preheat oven to 370°F. Melt the butter in a pan, sugar the apples light and fry the. Do not try to fry too many at once, or the temperature in the pan will drop. You are looking for a slight brown edge on the apple.
Once the apples are done mix them with more sugar, if needed, then add the lemon zest and vanilla. Layer them evenly into a greased 3 to 4-inch-tall stone or porcelain baking dish. A cast iron pan will work too. Sprinkle the rum raisins on top of the apples.
To make the cheese topping: Mix the cream cheese, sugar and corn starch until smooth. A hand mixer or food processor will work well. Add yogurt and mix until incorporated. Add the egg, vanilla and lemon juice. Make sure all the ingredients are well mixed, then pour the mix over the apples. Make sure not to fill the dish all the way to the top since the mix will soufflé and the pan could overflow.
To make the streusel topping: Melt the butter. Once the butter has cooled to about room temperature, incorporate the sugar and cinnamon, and then the flour and the egg. Mix until it looks like streusel (a crumbly mixture). This can all be done by hand in a mixing bowl Top the dish with the streusel.
Bake in the preheated oven at 370°F for about 40–50 minutes until the batter has firmed up (similar to a cheese cake). The streusel topping should be golden brown in color. Let the dish rest for 30 minutes before serving.