Wednesday Food

Food:

1. Raw Cauliflower


2. Devil Shrimp

Tom's fusion: Southwest Meet the East

A new spin on one of my favorite dishes, Camerones a la Diabla. A few Tom tricks going on here: steeping the shrimp shells in chicken stock to make a rich shrimp stock; boiling and then peeling the chiles to get rid of the tough skin, and homemade garlic/cilantro aioli. Here's what we did:

1. Tom's mayo: 2 egg yolks, 1 white, whisked over low heat. Cool & whisk in canola oil, then add champagne vinegar and salt & pepper to taste.


2. Tom's chile base: peeled guajillo or New Mexico chiles, "shrimp" stock, chiltomate, blended & simmered. Seasoned to taste with cumin, salt, pepper, cilantro, crystal sauce.


3. Cilantro Oil: blend oil & cilantro in cuisinart until smooth.
   
4. Shrimp sauteed in olive oil with garlic.

To plate:

1. Dice avocado & lay around edge of plate.


2. Pour a pool of chile sauce in center of plate.


3. Sprinkle chopped onion over sauce.


4. Toss shrimp in aioli & place on top of sauce


5. Garnish with chopped cilantro and cilantro oil.

Wine:

1. Yves Boyer-Martenot 2002 Bourgogne Blanc Cuvee Unique