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Chef Shawn Doyle--Savory Grille |
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Chef Shawn Doyle from Savory Grille stopped by the 69 News kitchen on Friday, May 2.
Duck breast, Grilled romaine panzanella
Portions: 4 each
2 each Duck breasts
4 ounces French bread (at least 2 days old)
2 each Hearts of Romaine (split in half)
3 ounces Olive oil (2 ounce for brushing grilled romaine)
To taste Salt & pepper
3 ounces Balsamic vinegar
2 tablespoons Fresh basil (chiffonade)
1 tablespoons Roasted garlic paste
1 small Shallot (peeled & fine sliced)
3 ounces Asiago cheese (grated)
Cut the excess fat from each lobe of duck breast. Score through the skin of the duck breast. Place in a hot pan and start the rendering the fat, remove excess rendered fat during the cooking process, reduce heat. Season each side with salt and pepper during cooking. Turnover and cook for an additional 4 minutes or until desired temperature has been reached. Allow to rest for several minutes so temperature can equalize.
Brush the romaine hearts with olive oil and season with salt and pepper. Place on a hot grill and char lightly on all sides.
Remove and cut into large dice. Remove the crust from the breast and medium dice the white inner center. Place the bread in a bowl and cover with warm water. Allow to rest for about 10 minutes and squeeze excess water from the bread. Chip the bread in a mixing and cover with the vinaigrette. Add the grilled romaine and toss.
Char grilled shellfish, tequila, lime and cilantro
Portions: 4 each
1each large cold water lobster tail (split in half length and remove from shell)
4 each large dry pack sea scallops
2 each Alaskan king crab legs
2 ounces Olive (for brushing grilled shellfish)
To taste Salt and pepper
1 each Avocado (large dice)
15 each Grape tomatoes (cut in half)
2 each Limes (zest from one /juice from 2)
1 ounce Tequila
2 tablespoons Fresh cilantro sprigs
1 teaspoon Honey
1 each Shallot (sliced thin)
Take the shellfish and season with salt and pepper and lightly coat in olive oil. Place on hot grill and cook till just done. Remove from grill and cut the shellfish into large uniform pieces.
Take the lime juice, lime zest, tequila and honey and whisk in the oil until the oil is incorporated. Add the cilantro; adjust the seasoning with salt and pepper. Gently fold in the grilled shellfish, avocado and tomatoes to the dressing.
Truffle scented red beets, fresh mozzarella, grilled herb croustade
Portions: 4 each
6 ounces Fresh mozzarella
2 each Large red beets
1 tablespoons White truffle oil
1 teaspoon Truffle slices
2 ounces olive oil (brushing bread & tossing mixed greens)
2 ounces Baby field greens
4 each French bread (sliced ½” thick)
2 tablespoon Minced fresh herb (rosemary, basil & thyme)
To taste Salt & pepper
To cook red beets place in a pot and cover with salted water, bring to a boil. Reduce and cook for a minimum of 90 minutes or until fork tender. Cool, peel and thinly slice. Lightly coat the red beets in white truffle oil.
Take the sliced French bread and brush with olive oil and grill. Place on a sheet tray and season with salt, pepper and fresh minced herbs. Place in oven at 350°F for 4 minutes to dry the croustade.
Place the field greens in a mixing bowl and lightly coat with olive oil. Adjust seasoning with salt and pepper.
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