As the majority of people are working from home, Culinary Director Jason Arbusto of Craddock Terry Hotel on the Bluff wanted to share a few food and drink recipes that can be made at home.
Apple Pie cocktail
1 oz Bacardi white rum
1oz Carpano Italian vermouth
.25 oz simple syrup
.25 oz apricot brandy, 2 dash grenadine
Shaken and chilled in a prism coupe.
Negroni cocktail
1.5 oz Bombay gin
.5 oz campari
.25 oz chardonnay
.25 oz sweet vermouth
Served in a martini glass with an orange slice.
Grilled Shrimp with Chayote Squash and Lime Aioli
5 Jumbo shrimp with tail on, head off
Lime aioli (house made mayo 8oz with zest and juice of 2 limes, pinch of salt, pinch of paprika)
3 oz roasted Chayote squash (cut into 1-inch pieces, remove the large seed in the middle, then roasted on high heat for 15 min with salt and pepper)
½ ear of corn roasted whole and cut off the cob
3 each peppadew peppers
1 oz cotija cheese crumbled
3-5 sprigs fresh cilantro
Grill or sauté the shrimp with olive oil salt and pepper 2 minutes each side, until the color changes and the shrimp become firm.
In the meantime, heat up the corn and the chayote in the oven 2-3 min.
Plate up: make a circle of the lime aioli in the middle of the plate then make a ‘pretty pile’ of shrimp, chayote and corn, paying attention to not make it look to contrived, but you want to see all the ingredients. Next add the garnishes of cotija cheese, peppadew peppers and cilantro leaves.
Grilled Ribeye with West VA ramp hash, Fingerling potatoes and Ramp Chimichurri
16 oz ribeye, fat trimmed and rendered
2 oz purple brussel sprouts, cut in 1/2
2 oz fingerling potatoes, poached in beef fat and cut in ½
1 oz smoky bacon, sliced ¼ inch thick and precooked in large slices
1 oz asparagus
2 each Wild West VA Ramps, grilled
Ramp chimichurri sauce (see below)
Grill and rest the Ribeye to desired temperature, usually 3-5 minutes on each side over high heat then rested for 5 minutes before tossing back on the fire.
In the meantime, heat up a pan with rendered beef fat and a little bit of butter and add the fingerling potatoes and Brussel sprouts until they are colored on each side, add bacon and then the rest of the asparagus. Season with salt and pepper. Grill the ramps off until soft but not mushy over medium heat.
Plate up : Drizzle the steak with the ramp chimichurri and let some fall on the plate, make a ‘pretty pile’ of the hash on top of the steak and let it fall on the plate where it may, and then add the grilled ramps on top.
Ramp Chimichurri Sauce
1 T Cumin, 2 t grated ginger
½ t coriander seeds
3 T olive oil
juice and zest of one lemon
1 t kosher salt
1 bunch of cilantro
4 West Virginia ramps
1 bunch of parsley
½ bunch of mint
4 garlic cloves
2 T smoked paprika
Blend all together in a food processor until slightly smooth but with chucky texture.
