The Chef's Cutting Board

Recently I had the pleasure of participating in a cooking demonstration at the S.T.I.R. fund raiser on March 15.

The event was well attended and I was in good company with regional Chefs and Restaurateurs from the Southern Tier in the demo room (Spalding Dining Room).

I presented a little summer fare hoping to let guests think about better things to come in the way of lighter, backyard cuisine.

Although the dish is intended to be prepared on the BBQ grill, I converted the recipe to a sauté pan and it worked just as well.

Chef Jim

Here is recipe for:

Grilled Escarole Salad (or Sautéed) with Shrimp and Cannellini Beans

Sliced Ciabatta bread

1 Tbs Olive Oil

1 tsp Garlic

Escarole 

1/2 Head Escarole

1 Tbs Olive oil

1 tsp Chopped Garlic

Kosher Salt and Pepper

Shrimp                                                                                           

1 Tbs Olive Oil

4 oz Raw Shrimp

Pinch Kosher Salt

Pinch Crushed Red Pepper Flakes

½ Cup Cannellini Beans, rinsed and drained

Dressing

1 teaspoons anchovy paste

1 large cloves garlic, 1 grated or finely chopped

1/2 tablespoon Worcestershire sauce

Juice of 1/2 large, ripe lemon

About 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling

½ Cup Parmesan Cheese

1 tsp Dijon Mustard

Black Pepper

1 large sliced hard-boiled Egg

*To convert this to an outdoor grill recipe use grill instead of sauté pan and the shrimp can be skewered and grilled. The cannellini beans can be heated on the side.

1. Holding on the stem of Escarole. Plunge in cold water repeatedly to remove inside sand. Drain well upside down. Pat with towel to remove as much water as possible.
2. Heat Teflon Sautee Pan on high and get sizzling hot.
3. Brush Bread Slices with Olive Oil and Garlic. Sautee the Bread slices on each side in the hot pan. Cut to desired shape and plate
4. Coat the escarole lightly with Olive Oil and Garlic and Salt and Pepper.  Place Escarole in hot pan inside down. Sear until slightly wilted and caramelized. Plate on Ciabatta Bead
5. In a shallow bowl, combine the Anchovy paste, grated or chopped Garlic, Worcestershire Sauce and Lemon juice. Whisk in about 1/2 cup Olive Oil, the Cheese and Pepper.
6. While pan is still hot add another tablespoon of Olive Oil, Shrimp and Garlic. Sautee until Shrimp is cooked. Add Cannellini Beans and toss until warm. Season with pinch of salt and Crushed Pepper flakes. Arrange on Romaine.
7. Drizzle with Dressing
8. Garnish with sliced Hard Boiled Egg