Recipe Day 1
Taste of the Bluegrass
Blackened Tilapia on Balsamic Vinegar Heirloom Tomatoes topped with Garlic Sautéed Shrimp and Paddlefish Caviar accompanied by Black Beans and Grilled Sweet Corn with Lime Sour Cream, with Sharp Cheddar, Bourbon Pepper Bacon and Shitake Mushroom Grits
Blackened Tilapia
8 tilapia filets, about 2 pounds
Butter, as needed
Blacken Seasoning (recipe below)
Heat cast iron skillet until hot. Add 8 ounces of butter to skillet melt until it begins to bubble. Pat dry tilapia. Thoroughly coat both sides of tilapia in blacken seasoning. Add to melted butter and cook until seasoning turns a dark brown almost black, turn fish and cook other side. Wipe out skillet of excess cooked blacken seasoning if needed and add more butter
Blacken Seasoning
Black Pepper
Cayenne Pepper
White Pepper
Dry Mustard
½ Dried Oregano
½ Dried Thyme
Paprika
Onion Powder
Cumin
Garlic Powder
½ Salt
2 x Sugar
¼ Chipotle Pepper Powder
Equal parts of each unless denoted and toss together in plastic bag. Store until needed.
Garlic Sauté Shrimp
2 teaspoons garlic, minced
4-6 ounces butter
1 lemon, juiced
1-2 pounds prawns
Black pepper, to taste
Sautee garlic in butter and juice of one fresh lemon then heat until smoke point, add prawns, cook until pink, sprinkle with fresh ground black pepper.
Black Beans
6 ounces shallots, finely chopped
2 - 15 ounce cans of black beans drained, or 1 pound cooked black beans
½ cup consommé
Chopped Cilantro
1 large red bell pepper
2-3 ears of sweet corn
Butter, as needed
Fresh ground black pepper, as needed
Roast large red bell pepper on open flame until outer skin is charred, be sure a rotate for even cooking. Put into small brown paper bag to sweat. Remove outer skin and seeds, then small dice. Jar roasted peppers will work as well, drain first and pat dry before cutting.
Remove husk of sweet corn and clean away silk, brush with butter sprinkle with pepper and place on grill, rotate and baste with butter until kernels are golden brown. Stand corn on end and slice off roasted kernels. Corn can also be baked in 350 degree oven for 20-30 minutes, baste as needed.
Sauté shallots in bottom of sauce pan in 3 ounces of butter until tender. Add black beans and beef consommé. Cook on medium heat until consommé is almost all absorbed. Add chopped cilantro to taste and one medium dice roasted red bell peppers and stir. Toss in grilled corn and sprinkle with fresh ground black pepper
Lime Sour Cream
Blend lime juice of two limes into 8 oz sour cream, too taste.
Bluegrass Cheese Grits
6 cups of water
1 teaspoon salt
2 cups corn grits
8 ounces shredded sharp cheddar
6 ounces of shitake mushrooms, julienned
3 ounces butter
Garlic Powder, to taste
Black Pepper, to taste
Bourbon Pepper Bacon (recipe below)
Paprika, to taste
Chopped chives, to taste
Bring water and salt to a boil. Stir in 2 cups of corn grits. Reduce heat. Cover and cook about 5 minutes. Cover let stand until thickened. Add shredded sharp cheddar and stir to blend. Sauté shitake mushrooms in butter, garlic powder and black pepper. Fold into grits. Add chopped Bourbon Pepper Bacon and fond. Sprinkle with paprika and top with chopped chives
Bourbon Pepper Bacon
Cook four slices of pepper bacon in sauté pan. Remove bacon and deglaze with bourbon to taste. Chop bacon then add back to fond and reheat.
Plate Assembly
8 teaspoons Paddlefish Caviar
Lime Zest
Place sliced tomatoes on plate then layer blackened tilapia then prawns and top with 1 teaspoon caviar and thyme garnish. Place black beans with grilled corn on plate top with lime sour cream and garnish with lime zest. Place grits on plate sprinkle with paprika and top with chopped chives |
