Show 12.09 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Grilled Avocado Salad with Cara Cara Vinaigrette, Chili Charred Shrimp with Walnuts and Honey & Sautéed Melon with Ice Cream Guest Chef Chris Jacobson
Grilled Avocado Salad. Radish, Arugula and Cara Cara Vinaigrette
2 Haas Avocados (halved lengthwise) 2 Radishes (sliced thin) 1 cup Arugula 1 Shallot (minced) 2T Cara Cara Orange juice. (Navel will suffice) 4T Extra Virgin Olive Oil & More to taste. Salt and Pepper
Get a BBQ or grill pan on high heat. Drizzle the avocado halves with olive oil. Season and place the halves on the hot grill. Allow to sit for about five minutes or until grill marks form. Make the vinaigrette by combining the orange juice with the shallot. Wisk in the olive oil and season to taste. To serve, scoop large portions of the avocado on a plate and garnish with radish and Arugula. Generously drizzle vinaigrette over the avocados.
Chili Charred Shrimp with Walnuts and Honey
10 Peeled and deveined shrimp (21 -25s) ¼ cup Shelled walnuts (roasted) 1 jalapeno (fine dice) 2 cups Mixed greens 1-2 T Honey (depending on preference) 1/4 t Ground Chili flake. 1/4t ground chili powder. 1 t lime juice.
In a hot pan sauté the lettuce in a little olive oil. Season with salt and pepper and set aside. In a bowl toss the shrimp with chili powder, chili flake and salt. Wipe out the pan and get it smoking hot. The oil should smoke when you add it to the pan. Add the shrimp and let cook on one side for 2 mins. Flip shrimp over and add jalapeno. Add honey and lime juice and toss the pan to coat. Plate by spooning sautéed greens on a plate and top with walnut shrimp. Drizzle sauce to look cool.
Sautéed Melon with Cabernet Black Pepper Reduction and Vanilla Ice Cream
2 slices of the melon of your choice 1 cup Cabernet ½ cup sugar ground black pepper to taste Vanilla Ice Cream Butter 1 T brown sugar
In a small sauce pot add sugar and cabernet. Reduce until syrup consistency. Grind black pepper to taste. In a sauté pan on medium to high heat add butter. When butter begins to foam add melon and then brown sugar. Allow sugar to form a caramel over the melon. Flip melon over and cook another 5 mins. To plate place melon in the center. Scoop the ice cream to the side of the melon and drizzle on the reduction. Season with more black pepper.