Posted at: 04/19/2012 5:28 PM | Updated at: 04/22/2012 9:36 AM
Walnut Shrimp with Pancetta Risotto Cake, Jalapeño Jelly and Chive Creme Fraiche
from Brown's Brewing Company, for A Taste of Albany
Honey Walnut Shrimp
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup rice flour
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
1½ cups arborio rice
1 qt chicken stock
½ cup white wine
1 medium shallot or ½ small onion, chopped (about ½ cup)
3 Tbsp unsalted butter
1 Tbsp vegetable oil
¼ cup grated Parmesan cheese
1 Tbsp chopped Italian parsley
Kosher salt, to taste
1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
4. Add the wine and cook while stirring, until the liquid is fully absorbed.
5. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
6. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
7. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
8. Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
9. Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.
Pancetta Risotto Cakes
1 cup cooked risotto, chilled
2 Oz crispy pancetta
Seasoned flour (as needed)
1 whole egg
¼ + ½ cup panko
½ tbsp parsley
1. Mix risotto with egg, pancetta, parsley, ¼ cup panko and salt and pepper. Form into 4 cakes and bread all sides with remaining panko.
2. Heat butter in a sauté pan und sear cakes for 5 minutes on each side until a crispy, golden-brown crust forms on the bottom. Serve warm
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Chive Crème Fraiche
2 tablespoons chopped fresh chives
1 1/4 cups creme fraiche
Salt and freshly ground black pepper
1. Mix together the creme fraiche and chives in a small bowl, and season to taste with salt and pepper.