Cooking Demonstration Hosted by Executive Chef Udo Mueller

May Recipes

Cooking Demonstration hosted by Executive Chef Udo Mueller

Coral Ridge Country Club | May 16, 2007

Shrimp Over Angel Hair Pasta in Sambuca Cream Sauce

Serving Size: 6-8

Prep time: 30 min

AmountIngredient - Preparation Method

Pasta:

1pound angel hair pasta

Shrimp:

6 each shrimp - peeled and divined

1/2 teaspoon garlic - chopped

1/2 tablespoon basil- chopped

4 ounces tomato sauce

1 fluid ounce sambuca

3 fluid ounces heavy cream

1 teaspoon butter

salt and pepper - to taste

Pasta:

Cook the pasta to your liking, rinse with cold water, drain and set aside

Shrimp:

Season the shrimp with the garlic, salt and pepper and sauté in a pan with little oil. Add the sambuca, the tomato sauce and the heavy cream. Remove the shrimps, let the sauce simmer for 1-2 minutes and finish by adding the cold butter in the boiling sauce. Season to taste, add the basil and serve.

To Serve:

Accompany the pasta with garlic bread.

Risotto with Mushrooms & Sun Dried Tomatoes

Serving Size: 4 - 6

Prep time: 1 hour

AmountIngredient - Preparation Method

Risotto:

1cuparborio rice

1cuponion - chopped

1 each bay leaf

1 cup white wine

4-5 cups chicken stock

1 cup grated parmesan cheese

salt and pepper - to taste

Mushrooms and Sun Dried Tomatoes:

4 ounces mushrooms - mixed and sliced

2 ounces shallots- chopped

2 each tomatoes - blanched and seeded

6 ounces cooking sherry

2 each scallions - chopped

2 ounces sun dried tomatoes - sliced

1 tablespoon garlic - chopped

1 tablespoon basil - chopped

1/2 teaspoon thyme - chopped

Risotto:

Heat up the chicken stock and keep warm. Sauté the onions in little olive oil until translucent, add the rice and the bay leaf, stirring constantly, add the wine. Let simmer until the wine is absorbed and while stirring, add 1 cup chicken stock. Simmer, let absorb and add more chicken stock, one cup at the time.

Mushrooms and Sun Dried Tomatoes:

While the rice is simmering, in a pan, heat some oil and sauté the shallots to a golden brown. Add the garlic and the mushrooms and sauté for approx. 2 minutes. Add the sherry and sun dried tomatoes and let simmer for approx. 3 more minutes.When the risotto is soft enough, add the mushroom mix to it and continue to stir until most liquid has been absorbed and the risotto is creamy. Add the tomato, spring onion, basil, thyme and parmesan and serve.

Marinated Skirt Steak over Arugula Salad

Serving Size: 4

Preparation Time: 15 minutes

AmountIngredient - Preparation Method

Skirt Steak and Marinade:

1 pound skirt steak

1 tablespoon garlic - chopped

1 teaspoon rosemary - chopped

1 teaspoon thyme - chopped

1 tablespoon curry powder

2 fluid ounces Worcestershire sauce

2 fluid ounces olive oil

Salad:

4 cups arugula

2 tablespoons carrots - finely chopped

2 tablespoons parmesan cheese - shaved

Vinaigrette Dressing:

3/4 cup white balsamic vinegar

1/2 cup honey

1 1/2 cup olive oil blend – 25 / 75

3 tablespoons basil leaves

1 pinch salt and pepper - to taste

Steak: Trim the skirt steak and marinade over night. Take the skirt steak out of the marinade, season with salt and pepper. Grill or sauté it to medium rare [approximately 5 minutes].

Salad: Put all ingredients, except basil in a blender and blend until emulsified. Add the basil and season to taste. Dress the arugula with the vinaigrette and place it in the center of the plate.

To Serve:Serve with garlic or pesto bread.