2006  2005  2004  

SOUTH CAROLINA

Chef Frank Lee: Maverick Southern Kitchens

 

 

 

 

Seared BBQ Tuna topped with Fried Shrimp, Country Ham Butter and Boiled Okra T Birds Mustard Q Sauce, Country Ham Green Onion Butter, Fried Shrimp, Seared Tuna, and Boiled Okra

Seared BBQ Tuna topped with Fried Shrimp, Country Ham Butter and Boiled Okra (serves 6)

To Assemble
Place tuna in center of plate and stack three fried shrimp on top. Spoon about 2 Tbsp of country ham butter on shrimp. To garnish, dot the plate with more Q, star okra around, sprinkle with green onion, diced tomatoes and a squeeze of lemon.

T Birds Mustard Q Sauce

Ingredients: Cider vinegar Prepared yellow mustard Crushed red pepper Ketchup Roddenberry's molasses or honey Water Worcestershire sauce Tabasco brand hot sauce

Portion/Unit: 2 1/2 C. 2 1/2 C. 1/8 C. 1/2 C. 1 C. 1 C. 2 Tbsp 1 Tbsp

1. Combine all ingredients in a 2 quart non-reactive sauce pot over medium high heat.

2. Bring to a boil 5 minutes stirring as needed.

3. Remove from heat and cool to room temperature. Produces about 1-1/2 quarts.

Country Ham Green Onion Butter

Ingredients: Country ham, cut into julienne strips Stock (chicken, shrimp or fish) Green onion, chopped Unsalted butter, chilled Tomato, peeled, seeded and dine even dice

Portion/Unit: 8 oz. 2 C. 1 C. 8 Tbsp 1

1. To prepare butter, place ham and stock in non-reactive 1 quart sauce pan over medium heat. Simmer to reduce stock to one half.

2. Remove from heat, whisk in butter rapidly 1 Tbsp at a time. Add green onions. Set aside and reserve.

Fried Shrimp

Ingredients: Large shrimp Eggs Milk Cracker meal Flour Salt Pepper Vegetable Oil

Portion/Unit: 18 2 1 C. 1 C. 1 C. 1/4 tsp 1/4 tsp 1 Quart

1. To prepare egg wash, mix eggs and milk in separate bowl.

2. To prepare shrimp, mix flour, cracker meal, salt and pepper. Peel and de-vein shrimp, and add to meal mixture. Remove from mixture and dip in egg wash and then back into meal again.

3. Heat oil in heavy 2 quart saucepan to 350. Fry shrimp in hot oil until golden brown (for about one minute).

4. Transfer to paper towels to drain.

Seared Tuna

Ingredients: 5 oz. portions of tuna Vegetable oil Green onions, chopped Lemon (quartered, seeded) Salt Pepper

Portion/Unit: 6 2 Tbsp 1 C. 1 pinch pinch

1. To prepare tuna, coat the tuna on a plate with vegetable oil and a sprinkle of salt and pepper.

2. Heat heavy skillet over medium high heat.

3. Sear tuna to medium rare (about 1 minute on each side). Glaze with Q sauce while in the pan, quickly remove from heat.

Boiled Okra

Ingredients: Okra, small Water Salt

Portion/Unit: 18 1 C. pinch

1. To prepare okra, trim stem end of okra in small skillet. Bring okra, water and salt to a quick boil.

2. Cook okra to al dente (about 1 minute).

3. Remove to plate and serve.