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BBQ'd Oysters, Shrimp a La Plancha W/ Mojo Verde & Arepas W/ Blue Cheese Pico De Gallo Guest Chef Brandon Carter
Barbecued Oysters 8 Large, very fresh oysters 1 tablespoon virgin olive oil 2 4oz. fresh chorizo cut into slices ½ small onion (finely chopped) 1 small garlic clove crushed 2 ½ tablespoons cooked spinach 1 tablespoon spicy steak sauce 1 tablespoon fresh white bread crumbs 2 tablespoons Monterey Jack cheese (grated) 11/2 tablespoons unsalted butter (melted) Sea salt & black Pepper Lemon wedges for garnish
1. Shuck the oysters, retaining the shells and wash thoroughly to remove any grit. Dry well. 2. Pre heat the broiler to its highest setting. 3. Heat the olive oil in a nonstick frying pan. When hot add Chorizo, onion and garlic, fry until golden brown. 4. Chop the spinach and add to the pan, add the steak sauce, heat through and season to taste. 5. Place a little of the mixture in the bottom of each oyster and top w/ a cleaned oyster. 6. Mix together the bread crumbs, cheese, melted butter and spoon this over the oysters. Place onto a baking tray and place under broiler for 3-4 minutes, until golden brown. Serve w/ lemon edges.
Shrimp a La Plancha W/ Mojo Verde 2 tablespoons virgin olive oil 1 garlic clove (crushed) Pinch of Paprika Sea Salt & Black Pepper 16 Large raw Jumbo Shrimp (shelled & deveined-tails kept on) (for the Mojo) 1 garlic clove (crushed) A small handful of cilantro (leaves only) 4 tomatillos A small handful of tarragon (leaves only) 1/3 cup virgin olive oil 2 tablespoons red wine vinegar
1. Mix the olive oil, garlic, paprika and salt & pepper in a dish. Add the shrimp, toss well, and leave it for 30 min. to marinate. 2. For the Mojo Verde, place the garlic, cilantro, parsley, tarragon, tomatillos, in a blender and puree. Add the pepper, olive oil, vinegar and blend again until smooth. Season to taste. 3. Heat a grill pan, when very hot, add the shrimp and cook for 2-3 minutes, turning occasionally. Serve them hot from the grill with the green sauce.
Arepas W/ blue cheese pico de gallo 2 tablespoons brown sugar 7oz. corn flour 2 eggs 1 cup blue cheese (Roquefort or gorgonzola) Vegetable oil (enough for shallow frying) For the pico de gallo 3 ripe, firm tomatoes (small dice) 1 clove garlic (crushed) Juice of 2 limes 1 tablespoon agave syrup 2 tablespoons freshly chopped cilantro 1 shallot finely chopped Sea salt and black pepper
1. Heat 11/2 cups of water in a small pan w/ the brown sugar until dissolved. Sprinkle in the corn flour a little at a time and beat until you have smooth, thick dough. Beat in the eggs, one at a time, then half of the cheese. Let it cool. 2. For the Pico de Gallo, Mix all of the ingredients in a bowl and season to taste. 3. Roll lumps of the dough in the palm of your hand into small balls. Flatten each ball gently, and then fry them in hot oil in a nonstick frying pan until golden brown, about 4-5 min. a side. 4. Transfer arepas to a serving dish. Crumble over the remaining cheese and spoon the Pico de Gallo dressing on top.