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Tea Smoking
Technique
Tea Smoked Duck with
Roasted Scallion Sweet Potatoes
Tea Smoked
Chicken Breast with Celery Rice
Seared Snapper with Tea Smoked Shrimp Potatoes
Asian Chicken Club
Norman Van Aken's Lapsang Souchong Tea and Shallot Stuffed Salmon
WINE NOTES
Hunt Cellars Sangiovese: “Cal-Itals” are the unsung heroes of American
wine. Many Italian immigrants brought grapes from their family vineyards
in the 19th century aside from zinfandel. They are some of the
oldest vines in the US -- older vines mean more complex grapes and wines.
This is a very versatile wine with dark notes of cranberries and
butterscotch with a hint of strawberry. A great compliment to smoked
foods, especially game.
Pierre Matrot Mersault: White
burgundies, which are chardonnay, can pair well with rich foods and smoked
foods. Mersault usually exhibits aromas of burnt buttered rolls and
roasted hazelnuts. The palate continues with golden apples, smoke and rich
minerality. White burgundies are very adaptable, especially with foods
with complex preparations. The half bottle makes it ideal for first or
second courses in multi-course situations. |
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Seared
Snapper
with Tea Smoked Shrimp Potatoes
Serves 4
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1 pound shrimp shells and
heads, if available
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1 large onion, cut into
1/2-inch slices
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3 cups heavy cream
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4 large Yukon gold potatoes,
baked in the skin and wrapped in foil
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Juice and zest of 1 lemon
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1 tablespoon chopped chives
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1 tablespoon extra virgin
olive oil
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4 6- to 8- ounce snapper
fillets, skin on, scaled and scored
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1 recipe Tea Smoking
Technique
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Kosher Salt and freshly
ground black pepper
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Grapeseed or canola oil for
cooking
In a prepared wok or smoker, smoke
the shrimp shells and onion slices for 30 minutes. Transfer to a sauce
pan and cover with cream. Bring to a simmer and reduce by 50%. Store
cream mixture overnight in the fridge, if possible. Strain cream and
reheat if stored in fridge. Scoop out hot potatoes into a bowl and mix in
with enough infused cream to get a smooth texture. Season with kosher
salt and freshly ground black pepper to taste. In a small bowl, mix
together the lemon zest and juice, chives and extra virgin olive oil, and
season with kosher salt and freshly ground black pepper. Season
flesh-side of snapper with kosher salt and freshly ground black pepper. In
a sauté pan coated lightly with oil over high heat, sear snapper skin-side
down until crisp, about 3 to 4 minutes, then flip and sear an additional 2
to 3 minutes. On a plate, place a small mound of shrimp-infused potatoes
and top with snapper, skin-side up. Drizzle vinaigrette around the plate.
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