Chef Mikey of the Chef Michael Sanguinetti Group and EPIC Chefs joined us on Chefs Coast to Coast to talk about his new restaurant venture, Edison, in North Heights (#NOHO), Houston.
He shared a recipe with us for braised shrimp that is perfect for a warm Houston day!
Chef Michael Sanguinetti’s
CAST IRON SEARED GULF SHRIMP WITH COMPRESSED MELON SALAD
For the brine
6 cups water
4 cups ice
1⁄2 cup kosher salt
1⁄2 stalk lemongrass, smashed open 1⁄2 each lime, zested and juiced 3lbs U-12 Shrimp
Brine the shrimp:
Pour water and ice into a deep container. Stir in kosher salt, lemongrass, and lime zest. Add shrimp and transfer container to refrigerator for 3 hours. Remove the shrimp from the brine, pat dry with paper towel and set them on a paper towel-lined tray. If time permits, place shrimp on a cooling rack and refrigerate uncovered for up to 3 hours allowing shrimp to air dry.
Sear and serve the shrimp
Remove shrimp from refrigerator. In a large bowl, toss shrimp with olive oil. Set a large, low-walled pan, preferably a cast iron griddle, over medium-high heat. Once the pan is smoking hot, increase heat to high and add half the shrimp spaced 1⁄2 inch apart. Sear shrimp for 2 minutes, gently pressing them against the pan to ensure full contact, then flip. Sear reverse side for another 2 minutes or until both sides are well caramelized and shrimp begins to curl, then transfer shrimp to platter and repeat with remaining shrimp. Season with coarse sea salt. Serve with charred lemons.
For the melon and cucumber salad with peppers
2 lb honeydew melon, cut into 1 1⁄2 inch thick rectangles lemon oil (to taste)
1 each Fresno chili, seeded and sliced thin
1 each Serrano pepper, seeded and sliced thin
coarse sea salt (to taste)
1⁄4 cup EVO
1⁄2 teaspoon lime zest, finely grated
1 tbsp fresh lime juice
4 each Persian cucumbers, sliced long ways 1⁄4 cup mint leaves, torn
1⁄4 cup lemon verbena leaves, torn
1⁄4 cup flat leaf parsley, torn
Place the honeydew melon in a vacuumed seal bag to compress place in cooler for 4 hours until very cold. Place chilies in a small bowl and toss with 1⁄2 teaspoon salt. Let Chiles stand for 10 minutes, or until salt dissolves stir in the olive oil and let the mixture stand at room temperature for 10 minutes until the oil taste piquant. Remove the melon from the refrigerator just before serving. Season with the lime zest and juice before serving. Scatter the chilies and some of the chili oil all around the platter. Scatter the cucumber slices and finish with scattering of the herbs and a sprinkling of salt.
In this episode, Chef Jody of Jody Cakes chatted about her history of being a Chef in both Texas and California, what inspired her to start honing her skills to a unique market, and how to make the perfect cakes--especially if they are Gluten Free or Vegan cakes.
Pumpkin Spice Vegan Cupcakes
1/4 cup soy milk
1 teaspoon. vinegar, preferably apple cider
1 cup all purpose flour, preferably unbleached
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup each vegan sugar and packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon each ginger, nutmeg and salt
1/8 teaspoon cardamom (optional)
Dash of ground cloves and allspice
1/2 cup pumpkin puree
1/4 cup unsweetened apple sauce
3 tablespoons canola oil
2 teaspoons vanilla extract
Preheat oven to 350 and line 12 count muffin tin with cupcake papers.
In large measuring cup, combine milk & vinegar to create soy “buttermilk. Allow to sit and curdle while preparing all the other ingredients.
In a large mixing bowl, combine sugars and whisk until smooth. Sift together all additional dry ingredients, including the spices and salt into the sugars. Whisk to combine.
In small bowl, stir together pumpkin, applesauce, oil and vanilla.
Pour wet ingredients into dry, adding soy “buttermilk” last. Combine all ingredients until smooth and pour into the prepared pan, filling cups about halfway.
Bake for 18-22 minutes or until the tops spring back to a light touch.
Vegan Cream Cheese Frosting
6 tablespoons Vegan Cream Cheese, such as Tofutti brand
2 tablespoons Earth Balance Vegan Buttery Sticks
1 teaspoon vanilla
4 cups confectioners sugar, sifted
2-4 tablespoons soy milk (as needed)
Cream together the cream cheese and butter and add vanilla. Add the sugar one cup at a time. If frosting is too thick, you may slowly add soy milk to loosen up to reach the desired consistency.
Owner and Chef for Pi Pizza HTX, Anthony Calleo, came on Chefs Coast to Coast to chat about his transition from Pi Pizza's Food Truck to their first (almost open) Brick & Mortar location. He shares his recipe for success and a few lessons he's learned along the way that can be applied to any endeavor.
How to Prep Your Oven for the Perfect at Home Pizza:
Houston based restaurant owner, bar owner and serial entrepreneur, Marcus Davis, talks about The Breakfast Klub, The Reggae Hut and the Alley Kat in this episode of Chefs Coast to Coast. He debunks an urban legend about The Breakfast Klub, shares his biggest fail as a Chef and tells us the only two ingredients we need to make a great breakfast even better!
Chef Amber Keyser of Houston, TX speaks about her journey to becoming a Chef, her first "Pinterest Fail" Chef Style, how you can be invited to her secret Black Door Dinner Society 5 course evenings and her go-to ingredient (and entire recipe) for home-made Guacamole so delicious you'll become known for it!
More about Amber: She is the owner of Spoon and Fork Catering, co-owner of Black Door Dinner Society, Sales and Events Manager at Landry's and founder of the Non-Profit Noah's Kitchen which feeds the hungry in Houston.
Chef Amber Keyser's Guacamole Recipe:
Just mix and enjoy!
Chef Amber Keyser's Poor Man’s Lobster Rolls: Texas Style
Chef Amber Keyser's Poor Man’s Lobster Rolls: Maine Style