RECIPES: Market Street Kitchen serves timeless Southern classics with creative flare

Market Street Kitchen launched a new menu this week, adding Executive Chef Matt Taylor's creative touch on timeless Southern classics.

Here are the recipes from Friday's show:

Chilled English Pea Soup

2#. English peas (blanched until tender, may substitute frozen)
1 c. Water
2 tsp. Sugar
3 tsp. Extra virgin olive oil
1 tsp. Salt
-in a blender combine the peas, water, sugar and a pinch of salt.
-blend on high as you drizzle the olive oil into the mix until smooth.
-chill for 30 minutes, and serve.
-garnish with pea tendrils and additional whole English peas.
-drizzle a chili oil or hot sauce should you desire some spice.

Fried Green Tomatoes With Shrimp Remoulade And Hot Sauce

3 ea. Green tomatoes
1 c. Wondra flour
1 c. Breadcrumbs
4 ea. Eggs (cracked and whipped)
1 c. Mayonnaise
1/2 c cornichons/gherkins
2 tsp. Capers
1stalk. Celery (small diced)
3 ea. Red peppers (roasted/peeled/pureed)
6 tsp. Hot sauce (your favorite)
1 lb. Rock or baby shrimp (peeled/deveined/cooked)
1 c. Vegetable oil or bacon fat
6 sprigs. Fresh dill
1 tsp. Salt

-slice the green tomatoes .5 inch thick. First dredge them in the flour , then the whipped egg, then the breadcrumbs. Set aside.
-in a food processor combine the mayonnaise, cornichons, capers, celery and 4t. Of the hot sauce. Pulse for the 30 seconds.
-in a heavy bottomed skillet add the oil or  bacon fat over medium heat. Carefully add the breaded tomatoes. Cook until golden brown (approximately 1 minute per side), then remove from the pan and rest on paper towl to drain the excess fat.
-in a small bowl combine the shrimp and the mayonnaise mixture (remoulade).
-arrange the fried green tomatoes on a plate, and spoon the shrimp remoulade over top. Garnish with the fresh dill and serve the remaining hot sauce on the side.

Market Street Kitchen
20775 N. Pima Road
Scottsdale, Arizona 85255

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