Ingredients: AP flour |
Portion/Unit: 1 cup |
Combine together the dry ingredients in a small mixing bowl. Cut in the shortening, and mixing the buttermilk. Combine until just together. Roll out on floured surface 1/2" thick. Cut out biscuits & bake at 325° for 10-12 minutes.
Ingredients: Unsalted butter |
Portion/Unit: 1 T |
Melt the butter in a medium sauté pan on medium-low heat. Add the 1015 onions, leeks, shallots and garlic. Cook until caramelized, add in celery and cook until tender. In a mixing bowl crumble the cooked biscuits and fold in the onion mixture, thyme and green onions. In a separate bowl whisk together the eggs and cream, and pour over the biscuits. Fold the mixture together and season. Place pudding mixture in greased 2 1/2" steel rings and bake for 20-25 minutes at 300°. Reserve warm.
Ingredients: Unsalted butter, divided |
Portion/Unit: 2 T |
Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Sweat shallots until translucent, caramelize tomato paste. Deglaze with brandy and vermouth. Add pepper, bay and thyme allow to reduce till almost dry. Add shrimp stock and heavy cream and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the sauce almost coats the back of a spoon. Strain through a fine chinois. Reserve warm.
Ingredients: Honey-cured bacon lardons |
Portion/Unit: 1/2 cup |
Heat a small sauté pan over medium-high heat, add bacon lardons and render until crispy. Heat a large sauté pan over medium-high heat, add oil. Season shrimp with salt and add to sauté pan. Sauté shrimp being careful not to loosen the heads, add cayenne pepper. Once the shrimp are almost cooked, but still slightly grey in the center deglaze with white wine and honey. Allow shrimp to cook through, remove from pan and reserve in a warm place. Emulsify ice cold butter into the honey glaze. Bring gravy to a boil, remove from heat add 1 tablespoon of ice cold butter and emulsify with a hand held blender. Place biscuit pudding in center of plate. Surround with a pool of gravy and arrange shrimp around the pudding. Drizzle with honey glaze and sprinkle with green onions and bacon lardon
