New Recipes for the holidays

Shrimp Bisque

Yield: Two Gallons

Shrimp Shells                                                                 1 pound

Onion Minced                                                                 1 pound

Butter                                                                          3 ounces

Garlic Minced                                                                 2 cloves

Paprika                                                                         2 TBSP

Tomato Paste                                                                3 TBSP

Brandy/Cognac                                                              8 ounces

Fish Velout (made with fish or shrimp stock)                      1.5 GAL

Heavy Cream (hot)                                                         5 cups

Shrimp (peeled & deveined)                                          1.5 pound

Sherry                                                                          6 ounces

Fresh Basil & Thyme                                                      3 ounces each

Method:

Sauté shrimp shells and onion in butter, add garlic, add paprika and tomato paste. 

Cook until lightly caramelized, deglaze with brandy or cognac.  Reduce until sec (dry). 

Add stock and season.  Simmer for 45 minutes to 1 hour.  Strain, then add heavy cream, cooked shrimp and sherry. 
Season with salt and pepper to taste.

 Grilled Beef Tenderloin with Lavender and Roasted Garlic
 
6 – 6 ounce center cut filet mignon
2 ounces red wine vinegar
3 ounces roasted garlic puree
3 ounces fresh lavender (medium chop)
½ teaspoon cracked black pepper
2 ounces olive oil
2 ounces chopped shallots
2 ounces Cabernet or port wine


Combine all ingredients except mignon in large bowl, mix well.  Place mignon in a large, shallow dish, pour marinade over meat and marinade in refrigerator 4 to 6 hours or overnight.  Heat grill, place steaks on grill and cook until desired doneness.

Flourless Chocolate Cake

Ingredients:

2 lbs Callebaeuf Chocolate
4 oz unsalted Butter
8 oz of Sugar
6 ea egg yolk


Preparation:

Melt Butter in a sauce pant over a double boiler medium heat, making sure the bottom of the bowl
doesn't touch the simmering water.
 
Turn the heat down to low and melt the chocolate with the eggs and sugar.
 
Pour the mixture into a cup water bath cook in a 330 degree oven for 1 hour and 15 minutes served
warm garnish with fresh raspberry and mint.

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