Chef Israel Medina from Kelly's At SouthBridge prepares foods from their new fall menu.
Rock Shrimp Ceviche
2 lbs fresh rock shrimp
2 lbs heirloom tomatoes
½ red onion
2 English cucumbers
4 Serrano chilies
salt to taste
Clean shrimp, remove any shells and rough chop. Juice the limes and reserve ½ cup. Soak the shrimp in lime juice for two hours, or until fully cooked. Medium dice tomatoes, onion, Serrano chilies, cucumbers and mango. Mix well. Season to taste with salt and lime juice. Strain shrimp from juice, discard juice. Toss the shrimp in with the rest and enjoy.
Roasted Fingerling Potatoes with Herbed Aioli
4 lbs organic fingerling potatoes
4 oz fresh thyme
4 oz fresh rosemary
½ cup kosher salt
Preheat oven to 325, in a roasting pan lay half the amount of herbs and salt on the bottom, then potatoes and remaining ingredients. Cook until fork tender all the way through, about 35 min. let them rest to come to room temp.
2 egg yolks
2 cups of nice olive oil
2 cloves garlic
whatever nice herbs you have in the garden
Kosher salt to taste
Set egg yolks in bowl and whisk very slowly at first, start streaming in your oil, a little at a time until your emulsification starts to form. Use the 1 tablespoon of lemon juice to thin the mayonnaise if it starts to become too thick before the emulsification is complete. Toss in herbs and garlic and mix well salt to your satisfaction.
Coat the potatoes with a couple spoonfuls of aioli and save the rest on the side for dipping.
Caprese Salad With Buratta Cheese
2 Heirloom Tomatoes chopped
4 oz buratta cheese
3 oz champagne vin
kosher salt to taste
evoo to taste
Combine all ingredients except cheese in mixing bowl toss around and plate up. Top with buratta cheese and serve up.
Kelly's At Southbridge
7117 East 6th Avenue
Scottsdale, AZ 85250
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