|
|
| Grilled Shrimp & Chorizo Relish, Texas Goat Cheese, Hatch-Pumpkin Seed Pesto Brioche Toast Point & Micro Cilantro |
|
 |
| Ingredients: Grilled Shrimp & Chorizo Relish |
1 lb 13/15 p&d tiger shrimp, grilled fully cooked and cut on the bias in 1/4ths
¼ lb Pork chorizo, fully cooked, crumbled
2 cups Lone Star Goat Cheese
S&WP
|
|
|
|
|
| Method: |
Combine shrimp and cheese.
Season to taste and add chorizo gently, trying to maintain the whiteness of the cheese as best possible.
The recipe should be thick enough to make a small quenelle. |
| Ingredients: Hatch-Pumpkin Seed Pesto |
2 Tblsp Roasted garlic
2 cup Extra Virgin olive oil
1 cup Parmesan cheese, grated
S&WP |
| Method: |
Make a basic pesto with the chili.
Be sure to blanch the basil stabilizing the color.
The increments for the ingredients are approximations, please adjust flavors if required.
The pesto needs to be thick enough to make a small quenelle with.
|
| Brioche Toast Point |
| Slice brioche ¼ inch thin, cut into a 1” x 2” rectangle. Lightly brush with extra virgin olive oil and toast to light brown.
|
| Assembly |
Place a small quenelle of the shrimp-chorizo mix at one end of the toast point.
Place another small quenelle (1/2 the size) of the pesto next to the shrimp-chorizo quenelle.
Garnish with a few sprigs of micro cilantro.
|
|
|
|
|
|
|
|
|
|
|
|
