Recipe offerings from L'Auberge Del Mar's Executive Chef Paul McCabe are sure to make anyone shine in the kitchen. Check back from time to time for fresh new recipes.
1-1/2 oz Basil
1cup Sherry vinegar
2cup Extra virgin olive oil
Roughly chop all of the herbs and place in a blender with the other ingredients and process until smooth. Label, date and refrigerate. This delectable dressing will last up to four days when refrigerated and it works well with chicken and fish as a marinade.
Sautéed White Shrimp, Sweet Pea Risotto, Cremini Mushrooms, Basil Oil
For the Shrimp
12 U-10 Mexican white shrimp
3 cloves garlic (minced)
1/4c. Extra Virgin Olive Oil
1T. fresh thyme (chopped)
Combine garlic, oil and thyme, toss the shrimp in the marinade and refrigerate overnight.
For the Risotto
3 good handfuls fresh peas
1-cup stock or water
1 basic risotto recipe, recipe below
1/2 handful mint, chopped
Cook peas in boiling stock or water. When the peas are tender, puree in a food processor and set aside. At Stage 4 of the risotto recipe throw in the pea puree, fresh herbs and a squeeze of lemon juice.
1 tablespoon olive oil
3 shallots or 1 medium onion finely chopped
2 cloves garlic, finely chopped
14 ounces Arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry vermouth or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan
Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and slowly sauté for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat.
Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with the essence of the wine.
Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a medium simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning.
Stage 4. Remove from the heat and add the butter, Parmesan, mint and pea puree. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes creamy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
For the Cremini mushrooms
12 Cremini mushrooms
3T. Extra Virgin olive oil
2 cloves garlic (minced)
Salt and pepper
Toss mushrooms with garlic, oil, salt and pepper and roast at 350* for 10 minutes.
Season shrimp with salt and pepper and sauté in olive oil until just cooked. Place three mushrooms cap side down on a rectangular plate and fill the cavity with risotto. Place one shrimp on top of the mushroom and continue the process with all twelve shrimp. Drizzle the plate with basil oil and serve.