Tag: European
Black Truffle Burrata with Roasted Cherry Tomatoes
Black Truffle Burrata with Roasted Cherry Tomatoes
Burrata is next level decadence. From Pulgia, burrata is a large fresh mozzarella cheese ball filled with its byproduct, stracciatella, and cream. It’s like a mozzarella cheese ball filled with cottage cheese made of mozzarella. The two that I purchased are also stuffed with black truffles. They’re great as an appetizer like the one in this recipe, or with countless types of pasta.
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1 4 oz black truffle burrata
- 3 tbsp basil roughly torn
- baguette sliced and toasted
Instructions
- Preheat the oven to 400°. Place the tomatoes in a glass baking dish. Add in the garlic and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Bake for 15 minutes.
- Plate the tomatoes. Place a burrata on top of the tomatoes. Slit the middle open. Sprinkle with basil. Serve with sliced baguette or crostinis.
Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Classic French Omelette
Classic French Omelette
While the classic French omelette has been around since the dawn of time, the techniques were brought into the public light by the French chef, Jacques Pepin. The characteristics of a French omelette contains a creamy, smooth texture and a barely set, moist interior, achieved through a specific technique of vigorous whisking and pan shaking.
Equipment
- 8” nonstick skillet
- rubber spatula
Ingredients
- 3 large eggs
- 3 tbsp chives finely chopped
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
- 1 tbsp butter
Instructions
- Thoroughly beat the eggs with the chives, salt, and pepper until the egg whites are incorporated.
- Melt the butter in the nonstick skillet over medium low heat until bubbly.
- Pour in the egg mixture.
- Using a rubber spatula, bring the edges of the eggs toward the center.
- Lightly scramble the eggs in the center of the omelette. Keep the eggs moving to prevent browning. Shake the pan back and forth to redistribute the egg mixture.
- Bring the omelette to the bottom of the skillet.
- Fold the top of the omelette almost in half; making a half moon shape. The center will still be slightly moist.
- Fold the omelette over onto your plate.
