Royal Red Ragout - FOX10 News | WALA

Royal Red Ragout

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Royal Red Ragout Royal Red Ragout
INGREDIENTS:
Shrimp:

1 lb. U12 Royal Red Shrimp
2 C White Wine (Sauvignon Blanc or Pinot Grigio)
4 C Water
1 Lemon – juiced
1 Tbl Kosher Salt

Grit Cake:
4 oz weight Yellow Grits
4 oz Whole Milk
4 oz Water
1 oz Smoked Gouda – grated
1 oz Parmesan Cheese – grated
1 Tbl Unsalted Butter
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
2 Jalapenos – seeds removed and minced

Ragout:
4 ears Sweet corn – husked and remove kernels
1 tsp Garlic – minced
1 C Fresh Spinach – chopped
2 Tbl Poblano pepper – seeded and diced small
2 Tbl Red Bell Pepper – seeded and diced small
2 Tbl Red Onion – diced small
2 Tbl Green Onion – chopped
2 Tbl Cilantro – leaves only – chopped
4 Tbl Unsalted butter
1 Tbl Kosher Salt
1/2 Tbl Ground Black Pepper
Zest from one lemon

STEPS:
Poached Shrimp:
In a 6 qt. pot on medium high heat bring wine, water, lemon juice, and salt to a boil.
Add shrimp and cook for 3-5 minutes until shrimp are done. Do Not Overcook.
Carefully remove shrimp from water and place in a bowl of ice water.
After shrimp have cooled, peel shrimp leaving head and tail on.
Then place to the side until ready to plate.

Green Chile Grit Cake: (This can be done 1 to 2 days ahead)
In a 6 qt. pot on medium high heat, bring milk and water to a boil, making sure not to scald milk.
Slowly add grits to pot while using a whisk to incorporate. 
Continue to stir until grits start to thicken.
Using a spatula, stir in cheeses, butter, salt and pepper and continue to stir until cheese is incorporated.
Taste and add more salt and pepper if needed.
Remove cheese grits from heat and stir in jalapenos.
On a small sheet pan 9 X 13 or casserole dish, carefully pour grits on to sheet pan and smooth out with spatula or spoon, edge to edge.
Let cool to room temperature, then cover with plastic wrap and place in refrigerator for a minimum of 2 hours. Preferably overnight.
Remove pan from fridge and using a 3” cookie cutter, cut grits into discs.
Set discs to the side until assembly.

Sweet Corn Ragout:
In large sauté pan, melt butter over medium high heat, then add garlic, red onion, red bell pepper, poblano peppers, and corn. Cook for about 5-6 minutes or until peppers are tender and onion is translucent.
Reduce heat to medium and stir in spinach and cook until spinach wilts.
Remove from heat, stir in lemon zest and let cool. 
After cooling stir in cilantro and green onions

Plate Assembly:
In a medium (12”)  sauté pan, melt 4 Tbl butter over medium heat, then add 4 grit cakes and cook until cakes are golden brown on one side, then flip and do the other.
Each side should take 3-5 minutes.
Remove grit cake and place on paper towel to soak up excess butter.
On a small plate (8”) place one grit cake in center, then spoon 4 Tbl spoons of the corn ragout over the top, then place 3 shrimp on top of ragout. 
This is just a guideline, but use your imagination and do it your way.

Bill's by the Beach
300 West Beach Blvd.
Gulf Shores, AL. 36542
www.billsbythebeach.com
or follow us on Facebook - Bills By The Beach
Open 7 days a week 7 a.m.- 10 p.m. (Breakfast, Lunch, & Dinner)

Special Event:
Bill's by the Beach is honored to host Rob Stuart, founder and owner of R. Stuart & Co. Winery in McMinnville, Oregon, as he presents his line of “Big Fire” wines at the restaurant's first Winemaker Dinner on Sunday, March 29th, at 5:00 p.m. Bill's by the Beach's own Chef Jon will prepare gourmet cuisine to be paired with each of Stuart's four Big Fire wines. Stuart's visit to Gulf Shores represents a rare opportunity for residents in South Baldwin County to dine with an esteemed winemaker. 

Reserve your seat at the Bill's by the Beach Winemaker Dinner by visiting our website www.billsbythebeach.com or by calling 251-948-5227. Entry is $75 per person. The deadline for reservations is March 25. 

Visit www.rstuartandco.com to learn more about their line of Big Fire wines.

About the Chef:
Bill's by the Beach is proud to announce that our own Chef Jon Gibson was selected to be a Chef Advocate for the Wild American Shrimp Chef Ambassador Program, a national campaign promoting the use of Wild American shrimp over mass produced imports. The program targets the hottest chefs in each state who support sustainable American seafood.

“I am honored to be selected as one of the Chef Advocates for Wild American Shrimp,” said Chef Jon. “I would like to issue a challenge to all my friends who are chefs to join, support, and become an advocate. It is time to take notice of what you eat and where it comes from. If you don't know – ask. Support your local purveyors, farmers, and fisherman!”

The Chef Ambassador Program is designed to highlight the ways in which Gulf and South Atlantic shrimp can be incorporated into a range of delicious culinary dishes. Past Chef Ambassadors have included renowned television personalities such as Emeril Legasse, Mario Batali, Tyler Florence and John Besh, as well as more than 30 other nationally-recognized, award-winning chefs from across the country. Visit http://www.americanshrimp.com/chef-advocates/ to learn more about the Wild American Shrimp Chef Ambassador Program.

Bill's by the Beach and Chef Jon are committed to using fresh, sustainable, and locally-sourced ingredients in order to deliver the finest quality meals on the Gulf Coast. For more information about our menu visit www.billsbythebeach.com or follow Chef Jon on Facebook, Twitter or Instagram at Chef Jon Gibson.
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