Southern Fried Lobster And Waffles
2 Cold water lobster tails
1 cup Tempera batter
2 cups Lobster flour
6 oz Maple syrup
2 Waffles (your favorite recipe works just fine)
Procedure
1. Split the lobster tails in half down the middle and pull the meat out leaving it attached at the tail.
2. Dip the lobster meat in the tempura making sure not to get any on the shell.
3. Dip the lobster meat into the lobster flour making sure that it is coated and no wet spots appear. Shake the excess flour off.
4. In a 350 degree fryer or a heavy bottomed pot with oil heated to 350 degrees drop the lobster in and cook until the meat starts to float in the oil. Remove from the oil and drain on a paper towel to remove excess oil.
5. To plate place a waffle on a plate add one of the deep fried tails on top and drizzle with maple syrup.
Tempura batter
1 cup All purpose flour
2 TB Corn starch
1 Whole egg
5 oz Club soda
Procedure
1. Mix all ingredients together and reserve
Lobster flour
1/2 lb Potato starch or corn starch
1/4 cup All purpose flour
2 TB Smoked paprika
2 tspFine grind black pepper
2 TB Kosher salt
Procedure
1. Mix all ingredients together and reserve
This waffle recipe is one that i like to use all though your favorite one works just as well. It does require the use of a belguim waffle maker.
Belguim Waffles
2 1/4 Cups All Purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
2 Large Eggs Separated
1/2 Cup Vegetable Oil
2 Cups Milk
1 Teaspoon Vanilla Extract
Procedure
1. Preheat your waffle iron, spray with non stick cooking spray and set aside.
2. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
3. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
5. Add the egg yolk mixture to the dry ingredients and mix well.
6. Fold in the egg whites.
7. Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
8. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.
Crispy Skin Chicken
1 Whole chicken
2 lbs Duck fat (you can substitute vegetable oil)
3 Garlic cloves
1 oz Fresh thyme
2 Bay leaves
2 TB Unsalted butter
Procedure
1. Remove both breasts from the chicken leaving the wing bone on but at the first joint. Remove the leg and thigh from the bird. In a 350 degree oven roast the chicken bones until they are golden brown (about 3o minutes) Reserve the bones for the sauce.
2. In an oven safe container place the leg and thigh, duck fat, garlic cloves, thyme, and bay leaves and cover with foil. Bake at 250 degrees until the chicken is fork tender (about 1.5 hours) Remove the chicken and set aside. Save the duck fat for something else but strain it.
3. Season the chicken breast with kosher salt and white pepper.
4. Heat a saute pan over medium high heat and add the butter when the butter has melted and has started to brown a little add the chicken breast skin side down and place in a 350 degree oven for about ten minutes.
5. Remove the breast from the oven but leave in the pan and flip overseason the confit thigh and leg with kosher salt and white pepper and add to the pan skin side down.
6. Cook for another 10 minutes ofr until the juices in the breast run clear.
7. Place mashed potatoes in the middle of a plate and layer the chicken breasts, thighs, and legs on top. Spoon the sherry jus and vegetables around the plate.
8. Garnish with fresh herbs.
Garlic Mashed Potatoes
2 lbs Youkon gold potatoes
1 cup Heavy cream
1/4 lb Unsalted butter
1/4 cup Sour cream
Kosher salt, to taste
White pepper (ground), to taste
1 TB Roasted garlic
Procedure
1. In a preheated 350 degree oven roasted the potatoes until the are fork tender. While the potatoes are roasting add the cream and butter to a pan and bringto a boil and turn off the heat.
2. Let the potatoes rest for 5 minutes on the counter and then peel the skin off (be carful potatoes will be steaming hot. For extra texture the skin may be left on.
3. Using a stand mixer add the potatoes kosher salt, and white pepper androasted garlic. Mix on low speed until smooth. Remember you can add more salt and pepper at the end to adjust seasoning but you can not remove it so i suggest under seasoning.
4. Slowly add the cream and butter mixture to the potatoes and in coperate. Add the sour cream and check to see if you added enough salt and pepper and adjust seasoning.
Sherry jus
2 cups Sherry
2 TB Canola oil
Reserved chicken bones
1/2 cup Carrot (small dice)
1 cup Onion (small dice)
1/2 cup Celery (small dice)
1 oz Thyme (fresh)
2 Bay leaves
4 cups Demi glace
1/4 cup Leek(small dice and rinse)
1/4 cup Red pepper (small dice)
1 lb. Mushrooms ( buttons are fin but wild are better)
1. In a heavy bottom pot over medium heat add the1 tbsp oil and heat until it starts to shimmer. Add the onion, celery, and carrot. And sweat for 4 minutes.
2. Add the chicken bones and herbs and cook an additional 2 minutes.
3. Add the sherry and reduce by ¾. Add the demi glace and reduce by ½ then strain through a fine mesh strainer. Reserve the liquid.
4. In a heavy bottomed pan over medium heat and the final tbsp of oil andheat until shimmering. Add the leek, red pepper, and mushrooms and sweat until all the liquid has evaperated. Add the reserved liquid and bring to a boil and reduce to a simmer. Cook until the liquid coats the back of a spoon.
Braised Pork Shank Ragu with Pomme Puree
Ingredients
4 Pork shanks (lamb works as well)
4 oz Celery ¼ inch dice
8 oz Yellow onion ¼ inch dice
4 oz Carrot ¼ inch dice
4 springs Thyme (fresh)
4 springs Oregano (fresh)
2 Bay leaves
4 springs Parsley (fresh)
5 cloves Garlic (smashed)
10 oz Tomato puree
28 oz San marzano peeled tomatoes (crushed)
2 cups Red wine (a good one you would drink)
2 TB Fresh cracked pepper
4 TB Kosher salt
1/4 cup Canola oil
Procedure
1. Season the shanks with the salt and pepper and let them rest for 20 minutes. Heat a heavy bottomed roasting pan or Dutch oven on medium high heat and add the canola oil. Sear the shanks until brown and caramelized on all sides and remove from the pan.
2. Remove excess oil from the pan and add the onion. Sweat for two minutes making sure that they don't brown. then add the carrot and celery and sweat for another 3-4 minutes making sure the mixture doesn't brown.
3. Make a bouquet garne with the fresh herbs and add to the mixture. Add the smashed garlic and tomato puree. Cook the mixture stirring occasionally making sure it does not burn. when the tomato puree begins to darken and smell sweet (about 5 minutes) add the red wine and reduce the mixture until it begins to thicken (about another 5 minutes)
4. Add the crushed tomatoes and bring to a boil then reduce to a simmer and add the pork shanks back into the mixture and cover.
5. In a preheated 250 degree oven braise the shanks for 3 ½ to 4 hours or until the meat is fork tender and falls of the bone.
6. Remove the bouquet garne and discard. Serve over pomme puree (recipe follows) spoon the pan sauce over the shanks and garnish with fresh herbs.
Pomme Puree
4lbs Yukon gold potatoes
2 cups Heavy cream
1/2 lb Unsalted butter
1/2 cup Sour cream
Kosher salt, to taste
White pepper (ground), to taste
Procedure
1. In a preheated 350 degree oven roast the potatoes until they are fork tender. While the potatoes are roasting add the cream and butter to a pan and bring to a boil and turn off the heat.
2. Let the potatoes rest for 5 minutes on the counter and then peel the skin off (be careful potatoes will be steaming hot). For extra texture the skin may be left on.
3. Using a stand mixer, add the potatoes kosher salt, and white pepper and mix on low speed until smooth. Remember you can add more salt and pepper at the end to adjust seasoning but you cannot remove it so I suggest under seasoning.
4. Slowly add the cream and butter mixture to the potatoes and incorporate. Add the sour cream and check to see if you added enough salt and pepper and adjust seasoning.
MODERN OYSTERBAR CHOPHOUSE
10050 N. Scottsdale Road, Ste. 127, in Scottsdale
480.531.1400
modernoysterbarchophouse.com
