2006  2005  2004

TEXAS

Chef Larry Perdido: Moonshine Patio Bar & Grill

After graduating from the University of Texas, Larry spurned medical school to enroll in The School of Culinary Arts in Houston. He trained under some notable chefs, Carl Walker of Brennan's and mentor, Monica Pope, of the Quilted Toque and Boulevard Bistrot.

Perdido was Executive Chef under James Beard award-winner, Robert McGrath of Brio Vista/Roaring Fork. It was at Brio Vista where he met his future business partner, Chuck Smith. Their first endeavor in 1998 was a coastal inspired cafe & bar, Saba Blue Water Café, in both Austin and Houston.

In 2003, Texas native, Chef Perdido went back to his roots to recreate comfort food for modern folks. His latest restaurant, Moonshine Patio Bar & Grill in Austin, offers playful takes on classic American home cooking in a friendly and relaxing setting. Nestled in a charming cluster of 1850's historical buildings at the former Waterloo Compound, Moonshine welcomes all back to a simpler time with a menu that satisfies even big city tastes.

Texas Jumbo Shrimp with Peaches,
Arugula, & Goat Cheese

 

 

 

 

 

Goat Cheese Grits

Ingredients: apple-smoked bacon, small dice garlic, minced yellow onion, small dice leeks, washed, small dice butter water cream Pure Luck goat cheese rosemary, minced salt & pepper All Purpose flour (as needed) Canola Oil (as needed)

Portion/Unit: 2 slices 1 tablespoon 1⁄2 cup 1⁄2 cup 2 tablespoons 3 cups 1 cup 1 1⁄2 cups 1 tablespoon taste

1. Melt butter in a sauce pot over medium heat. Add bacon and allow to render. Add leeks, onion, and garlic and cook until vegetables are soft.
2. Add water and cream and bring to boil. Whisk in grits until incorporated. Reduce heat to medium and stir constantly with a wooden spoon until grits are cooked.
3. Fold in goat cheese and rosemary. Season to taste with salt and pepper.
4. Transfer to an oiled sheet tray and refrigerate until grits have set
5. Cut out desired shape and dust with flour
6. In a non-stick skillet over medium high heat, heat canola oil, add grit cake and sauté until grit cake is golden brown. Reserve warm.

Chipotle Shrimp Reduction

Ingredients: butter, unsalted shallots chipotle pepper, canned tomato paste white wine bay leaf rosemary sprigs shrimp stock salt & pepper

Portion/Unit: 1 tablespoon 2 tablespoons 1 tablespoon 1 tablespoon 1⁄2 cup 1 each 1 each 2 cups taste

1. Melt butter in a saucepan over medium heat. Sweat shallots until translucent. Add chipotle and tomato paste and caramelize. Deglaze with the white wine. Add bay leaf, rosemary and shrimp stock. Bring to boil, reduce heat and simmer until sauce coats the back of a spoon. Season to taste with salt and pepper. Strain through a chinoise. Reserve warm in an insulated coffee pot.

Beurre Blanc

Ingredients: shallot, minced bay leaf thyme black peppercorns white wine lemon juice butter, unsalted, cubed salt

Portion/Unit: 1 tablespoon 1 each 1 sprig 3 each 1 cup 1 cup 1 pound taste

1. In a saucepan, combine shallots, bay leaf, thyme, black peppercorns, white wine and lemon juice and bring to boil over high heat. Reduce heat and reduce mixture until almost dry
2. Whisk in butter until incorporated. Season to taste with salt and pepper. Strain through a chinoise. Reserve warm in an insulated coffee pot.

Jalapeno Shrimp Glaze

Ingredients: canola oil jalapeno, seeded & minced garlic, minced yellow onion, minced Creole seasoning 10/12 count Texas Shrimp, head-on, deveined Peach Brandy shrimp stock peach preserves rosemary, minced lemon juice cider vinegar salt & pepper

Portion/Unit: 2 tablespoon 1 each 1 tablespoon 1 tablespoon taste 1 pound 1⁄4 cup 1⁄2 cup 1 cup 1 tablespoon 1 tablespoon 1 tablespoon taste

1. Heat sauté pan over medium high heat. Add canola oil.
2. Season Texas Shrimp with Creole seasoning. Add jalapenos, garlic and onion to the hot pan and shake. Add shrimp and sauté until half cooked. Remove shrimp and reserve.
3. Deglaze pan with peach brandy and shrimp stock. Using spoon, scrape all of the fond. Add peach preserves, rosemary, lemon juice and cider vinegar. Reduce until glaze-like consistency. Return the shrimp to the pan to finish cooking, spooning peach glaze over each shrimp. Season to taste with salt and pepper. Reserve warm.

Champagne Sauce

Ingredients: champagne heavy cream butter shallots, thyme, tarragon, bay leaf & peppercorns chives lemon Missouri Paddlefish/Spoonbill Caviar Tobiko

Portion/Unit: 2 cup 1 cup 4 oz.

Combine champagne, herbs & spices. Boil until reduced by 1⁄2. Add cream – reduce by 1/2. Strain through chinois. Whisk in butter. Adjust seasoning. Gently fold in caviars.

Peach Arugula Salad

Ingredients: baby arugula, washed Texas Peaches, sliced lemon juice Extra Virgin Olive Oil salt & pepper

Portion/Unit: 1 1⁄2 cups 1 cup taste taste taste

1. In a bowl add sliced peaches and baby arugula. Dress with a drizzle of extra virgin olive oil and lemon juice. Season to taste with salt and pepper. Reserve

To Serve

1. Place goat cheese grit cake in the center of the plate
2. Place 3 Texas Shrimp atop the grit cake. Spoon a bit a jalapeno peach glaze on top
3. Spoon chipotle shrimp reduction and beurre blanc around plate
4. Top shrimp with peach and arugula salad