Here is a look at Chef Matthew Murphy's fresh market recipes. The Ritz-Carlton chef creates healthy dishes using local farmer's market ingrediants.
BBQ Shrimp with Smoked Gouda Grits
Serves 6
Sauce
Ingredients:
1 diced yellow onion
8 cloves minced garlic
¼ cup la hot sauce
½ cup worcesthire sauce
1 cup shrimp stock
¼ cup lemon juice
8 sprigs rosemary
4 tsp tomato paste
1 cup diced tomatoes
1 bottle Abita Amber beer
Method:
Caramelize garlic and onions. Add tomato past and deglaze with beer. Add remaining ingredients and cook for 20 minutes until mixture is thick. Adjust seasonings.
Grits
Ingredients:
1 cup yellow grits
2 cups water
1 cup heavy cream
Salt and pepper
6oz butter
4 oz grated smoked gouda
¼ cup rendered diced tasso
Method:
Bring water and heavy cream to a boil. Add grits and cook until thick. Fold in butter, gouda and tasso and season to taste
For completing the dish
Ingredients:
36 large peeled shrimp
¼ cup diced butter
Prepared BBQ Sauce
Prepared Grits
Salt and Pepper
Method:
Season Shrimp with salt and pepper and sautee until pink. Add BBQ sauce and bring to a simmer. Add diced butter and stir on low flame until butter is melted. Serve on top of smoked gouda grits.
Farmers Market Salad
The amazing thing about the Farmers Market Salad is that it really has no structure… just what our chefs find at local
Farmers markets and imagine…
Dressing:
Lemon Vinaigrette
Ingredients:
2Tbsp lemon zest (micro plane)
¼ cup fresh squeezed lemon juice
1ea shallot minced
1ea garlic clove minced
½ cup EVOO
Kosher salt and white pepper to taste
Method:
Combine ingredients in stainless steel mixing bowl and whisk.
Salad:
Ingredients:
Fresh Greens such as baby spinach, arugula, frissee, romaine etc…
Heirloom Tomatoes cut in quarters
Green Beans
Broccoli
Cauliflower
Sliced Radish
Carrots
And any other vegetable you would like
Salt and Pepper
Olive Oil
Method:
Combine Salad Greens in a mixing bowl and add desired amount of dressing. Toss lightly and put in a serving bowl. Garnish with tomatoes, green beans, broccoli, cauliflower, radishes, carrots, or whatever else you would like.
Heirloom Tomato Mozzarella Salad
1 ea Toasted Brioche crouton (use a 3” round cutter, crouton ½” thick)
3 oz baby heirloom tomatoes (cut in half or quarters)
1 oz fresh mozzarella cheese (small dice)
2 ea large basil leaves (torn not cut)
4 dash Tabasco
1 tsp EVOO-extra virgin olive oil
Salt and fresh cracked pepper to taste
To assemble, use chilled 10” round plate. Place crouton in center of plate inside 3” round cutter (the one used to cut the crouton). In a stainless steel mixing bowl, toss the cut tomatoes, diced mozzarella, torn basil, Tabasco, EVOO, salt, and pepper. Taste and adjust the seasoning. Lightly pack the tomato mixture on top of the crouton into the ring-mold. Carefully remove the ring-mold from the salad. Garnish plate with herb oil and micro lettuces.
