Thursday, October 15, 2015

Burrata, beet and pear salad & Shrimp Dejonghe

by Josh Theisinger

We all have timeless classics that span various aspects of life. From movies and pastimes, to activities or what have you... we all celebrate.  Even at the Uptown, we have timeless classics that have either been on our menu for ages or that make occasional reappearances.

For instance, our famous shrimp dejonghe will return to our menu in the coming days.  This dish was an instant classic at the Red Door and has even made the exclusive specials list for our New Year's Eve menu.

First and foremost, this is the most health-conscious version of this dish that we could possibly conjure up.  We start with wild caught gulf shrimp (nothing farm raised) and top it with a housemade dejonghe butter that consists of white wine, garlic, onions and a secret blend of herbs.

But this isn't just any butter it's slowly churned amish butter. The base of it is not a hormone or additive-intense butter. Our butter is simple - stripped down to the basics of cream and salt - and slowly churned to a rich consistency.  It is then baked in the oven with a topping of bread crumbs for a crispy finish. 

And for a light appetizer that will leave you plenty of room afterward for the dejonghe, we introduce a fresh burrata and beet plate.  We combine freshly sliced burrata mozzarella, beets and bosc pear before drizzling them with a balsamic glaze and fresh cracked pepper.

Burrata mozzarella is much like the creamy, semi-soft version of itself. But instead, this has a pouch on the inside filled with fresh curd and cream.  It's a clean, easy and refreshing start to any meal that's sure to be a classic in its own right.

Stop out and give these timeless dishes a try!

No comments:

Post a Comment