July 13, 2011
What is tomato powder and how do you make it? Chef Jeramie Robison, from Restaurant CINQ in the La Colombe d’Or Hotel, shows food radio talk show host Cleverley Stone how tomake tomato powder and use it in his unique dish: Shrimp with Grit Cakes, Warm Bacon Vinaigrette & Pea Shoots.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Blackened Shrimp with Grit Cake, Warm Bacon Vinaigrette, Pea Shoots and Tomato Powder (Serves 4)
Source: Chef Jeramie Robison, Restaurant CINQ at La Colombe d’Or
Ingredients
- 15 tomato skins
- 2 lbs apple wood smoked bacon
- 1 shallot; minced
- 4 sprigs fresh thyme
- ½ cup red wine vinegar
- 2 cups fine ground corn grits
- 4 cups chicken stock
- 1 cups heavy whipping cream
- 1 cups Parmigiano Reggiano; grated
- 1 tbsp salt
- 2 tsp pepper
- 2 lbs head on gulf shrimp (preferably 16/20); peeled and deveined
- 1 tbsp Tony Chachere’s Creole seasoning
- 3 garlic cloves; minced
- 2 tbsp butter
- Canola oil
- 1/2 cup dry white wine
- 5 oz micro greens
- Tomato Powder (make ahead)
- 1 cup fresh pea shoots
Directions for Tomato Powder
1. Peel 15 beefsteak tomatoes; reserve meat for other use.
2. Place skins on sheet pan in warm, dry place for 3 days. Skins should be completely dried out and crispy.
3. Grind skins in spice mill or mortar and pestle. Store in an air tight container in your dry pantry.
Directions for Grit Cake
1. Cook grits according to instructions, replacing water with chicken stock.
2. Once grits are cooked, add the cream, parmesan, salt and pepper and whisk until blended through.
3. Pour grits into a 4 x 8 inch pan and place in refrigerator. Chill for 1 hour.
4. Once chilled, cut into 4 inch squares and set aside until ready to assemble dish.
Directions for Warm Bacon Vinaigrette
1. Slowly render fat from the bacon in large skillet over medium-low heat.
Once bacon is crisp, place bacon on a paper towel to dry. Strain bacon fat from skillet.
2. Pour fat into a clean skillet, place over medium heat. Add ½ the minced shallots and thyme sprigs and sweat for 1 minute.
Add red wine vinegar and immediately remove from heat, season with salt and pepper. Strain into a bowl and keep warm.
Directions for Blackened Shrimp
1. Season both sides of shrimp with Creole seasoning.
2. Coat bottom of sauce pan with canola oil and heat over medium-high heat. Place shrimp in pan and cook for 30 seconds on each side.
3. Add garlic and shallot and sauté for another minute.
4. Add white wine and reduce by half.
5. Add butter and immediately remove from heat, stirring to incorporate all.
To Assemble
1. Preheat oven to 400 degrees.
2. Bring 2 tbsp butter in an oven safe sauce pan over high heat until it begins to foam.
3. Add grit cake squares to pan and sear for 30 seconds, flip, and place in oven for 5 minutes.
4. Season pea shoots with a little olive oil, salt and pepper. Place heated grit cake on plate.
5. Line 4 to 5 shrimp around grit cake, drizzle the warm vinaigrette lightly on and around shrimp.
6. Place a small amount of the pea shoots on top of the grit cake and shrimp. Lightly dust with tomato powder.
Watermelon Salad (Serves 4)
Source: Chef Jeramie Robison, Restaurant CINQ at La Colombe d’Or
Ingredients for Salad
- 3 lbs seedless watermelon; cubed
- 2 lbs Amana Orange heirloom tomatoes; ¼ in sliced
- 4 tbsp goat cheese feta
- 3 tbsp parsley leaves
- 3 tbsp tarragon leaves
- 2 tbsp chervil leaves
Rice Wine Vinaigrette
- 1 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 1 shallot; minced
- 1 tsp salt
- 1 tsp pepper
Directions for vinaigrette
1. Combine all ingredients until emulsified.
Whisk 30 seconds before serving.
To assemble salad
1. Place 4 slices of tomato onto a chilled plate. Lightly salt the tomatoes and place 4 cubes of watermelon on top.
Crumble 1 tbsp of goat cheese and place 3-4 leaves of each herb. Finish with 1 tbsp of the vinaigrette.
