PULASKI – Valentine’s Day is almost here!
FOX 11′s Emily Deem spent Wednesday morning at Pulaski High School where many students helped prepare some Valentine’s Day inspired dishes!
Poached Shrimp with Jicama and Red Pepper Salad
1.5 qt water
1 t whole black peppercorns
4 ct. large shrimp, shelled (keep shell for poaching liquid) and deveined
2 T olive oil
2 T cilantro, chopped
1 T green onion, cut diagonally
1 lime, divided
¼ t red pepper flakes
1 t honey
½ c jicama, julienned (cut in thin strips)
½ c red bell pepper, julienned (cut in thin strips)
Salt and pepper, to taste
1. Combine all poaching liquid ingredients (shrimp shells, water, lemon juice, and black peppercorns) in a 2 quart saucepan. Bring to a boil, reduce to a simmer for 5 minutes. Add shrimp and cook until firm and white. When fully cooked, place shrimp immediately into an ice bath and chill.
2. Combine olive oil, cilantro, green onion, juice of 1/2 lime, and red pepper flakes. Drizzle 1 tablespoon of mixture over chilled shrimp and return shrimp to cooler.
3. Add honey to remaining olive oil mixture and stir to combine to complete dressing. Set aside.
4. Combine jicama and red pepper. Toss with dressing right before serving. Season with salt and pepper and drizzle remaining ½ lime on top.
5. ASSEMBLY: Place approximately ½ c of jicama/red pepper salad on the center of the plate. Season shrimp with salt and pepper and arrange on the top of the salad. Drizzle remaining ½ lime’s juice.
Gnocchi with Sage Butter Sauce
1 lb potatoes (approximately 3 potatoes)
¾-1 C all-purpose flour
1 egg, Optional
3 T parmesan
1. Microwave Directions: Wash and pierce potatoes. Cook in microwave until tender but still firm. Cut in half and scoop out potato; discard peel. Mash with a fork or potato masher or put through a ricer.
Stove top Directions: Bring a large saucepan of salted water to a boil. Add potatoes to saucepan. Cook until tender but still firm, about 15 minutes. Drain, cool, peel and mash with a fork or potato masher or put through a ricer. 2. Combine potatoes, egg, parmesan (optional) and ¼ c of flour at a time until it is dry to the touch, but not crumbly. , flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes,” approximately ½” in diameter. On a floured surface, cut snakes into half-inch pieces and use a fork to indent one side (this will allow the sauce to stick better to the gnocchi).
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook until gnocchi have risen to the top. Cook for additional 4-5 minutes; drain and serve with your choice of sauce. Sage-Butter Sauce Ingredients 1 batch prepared homemade gnocchi (see recipe) OR 2 (12 ounce) packages potato gnocchi 1/4 cup butter 1 clove garlic, minced 1 teaspoon dried sage 1/4 teaspoon salt 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper Directions 1. Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain. 2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, and then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Chocolate Bowls with Ginger Cheesecake and Pomegranate Sauce
1/2 c dark chocolate discs
2 inflated balloons (typical blow-up party balloons)
Note: Inflate balloons to the desired size of chocolate bowl. Recommended- 2-3” in diameter
1/3 c water
1/2 t ground ginger
4 T sugar
¾ t gelatin powder
1 t lemon zest
4 oz. cream cheese
3 oz. heavy whipping cream
1/4 c powdered sugar
6 oz. pomegranate arils, 2 T arils reserved for plating
½ t lemon zest
1 drop orange oil (orange liqueur can be substitute; amount to taste)
¼ t ground ginger
1 t brown sugar
1 T cold water
1 t cornstarch
1. Melt chocolate in a double boiler and pour into small bowl
2. Dip the bottom of the balloon into the chocolate, forming round edges on the top. Place on a piece of wax paper and refrigerate until ready to plate.
1. Boil ginger and water. Once boiling, set aside and steep for ten minutes. Then return to a boil
2. In a separate bowl combine sugar, gelatin and lemon zest. Strain boiling water into mixture and stir. Let sit for two minutes.
3. Place mixture in top pan of a double boiler and mix in cream cheese thoroughly until mixture is smooth. Remove from heat and let cool to room temperature.
4. In the meantime, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
5. Delicately fold whipped cream into cream cheese mixture until well combined.
1. Muddle pomegranate seeds to extract juice. Discard seeds.
2. Combine pomegranate juice, lemon zest, ground ginger, and brown sugar; bring to a boil and then reduce to simmer.
3. Combine water and corn starch and mix thoroughly. Slowly add to juice mixture and cook until desired consistency.
1. Place chocolate bowl on plate and add approximately half of the cheesecake filling, leaving a well in the center of the mixture. (Optional- Use a pastry bag to pipe filling into chocolate bowl.
2. Add pomegranate sauce in the center of the cheesecake filling.
3. Garnish each plate with 1 T pomegranate arils and additional sauce