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Seven Fishes

Posted: Friday, Jan. 03, 2014

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Pickled Shrimp Hoe Cake with Goat Cheese Mousse

Shrimp

• 1 Pound-(21-25) Shrimp peeled and deveined
• 24 Ounces-Beer
• 4 Cups-Water
• 1 Tablespoon-Tabasco
• 1 Each-Serrano Pepper-stem removed, sliced thin
• ½ Cup-White Onion-sliced thin
• 2 Cloves-Garlic-sliced thin
• 3 Sprigs-Thyme
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 1 Each-Lemon-juice and cut into eight pieces
• ¼ Cup-Apple Cider Vinegar
• ¾ Cup-Extra Virgin Olive Oil

Goat Cheese Mousse

• 10 Ounces-Goat Cheese-softened to room temperature
• ¼ Cup-Heavy cream
• 2 Tablespoons-Chives-sliced thin- plus extra for garnish
• ½ Teaspoon-Crushed Red Pepper
• To Taste-Kosher Salt/Black Pepper

Hoe Cake

• 1 Cup-Corn Meal
• 1 Cup-All Purpose Flour
• 2 Tablespoons-Baking Powder
• 1/2 Teaspoon-Baking Soda
• 1 Tablespoon-Kosher Salt
• 3/4 Cup-Buttermilk
• 2 Each-Eggs-slightly beaten
• 1 Stick-Unsalted Butter-melted and cooled slightly
• To Fry-Canola Oil

Directions

1. Place beer/water in a stock pot and bring to a boil.
2. Place lots of ice and cold water in a large bowl for ice bath.
3. Add Tabasco/shrimp stir and cook until pink, 2 minutes.
4. Remove shrimp by draining into a colander.
5. Plunge shrimp into an ice bath until completely cooled and drain again.
6. Pat shrimp dry and place in a large mixing bowl with serrano, onion, garlic, thyme, cut juiced lemon.
7. Season with salt/pepper/crushed red pepper and toss to combine.
8. Place shrimp in a one quart mason jar and keep bowl.
9. To bowl add lemon juice, vinegar, oil and whisk to combine and pour over shrimp.
10. Cover and place in refrigerator overnight.
11. Warm an iron skillet over medium high heat.
12. For hoe cakes place all dry ingredient in a bowl and combine.
13. In a separate bowl combine, buttermilk, eggs and butter.
14. Add wet ingredients to dry and mix to combine.
15. Add about a 1/2” of oil to skillet.
16. Add hoe cake batter a few tablespoons at a time to form cakes.
17. Cook until golden brown on each side, 1 to 2 minutes per side and place on a paper towel lined plate.
18. Frying remaining batter, about 12 to 16 hoe cakes.
19. Combine ingredients for goat cheese mousse and place in zip, leave at room temperature.
20. To assemble dish, cut corner of bag with goat cheese mousse and squeeze onto how cake.
21. Top with a couple of shrimp and serve.

Pan Seared Calamari Salad

• 6 Each-Calamari Bodies
• To Taste-Fresh Lemon
• To Drizzle-Olive Oil
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 4 Cups-Mixed Greens
• 1/8 Cup-Cured Meat-such as salami/chorizo, sliced thin
• 1/8 Cup-Sweet Onion-sliced thin

Directions

1. Heat an iron skillet over medium high heat.
2. Insert a chef knife in body of calamari and slice through one side.
3. Open calamari up outside up and make very light cuts on outside surface.
4. Lightly oil and season with salt/pepper/crushed red.
5. Place greens in a bowl, lightly dress with oil/lemon juice, season with salt/pepper.
6. Gently toss with hands and place on a serving platter or individual plates.
7. Top with onion and cured meat and set aside (or keep cold until ready to serve).
8. Place in skillet cut/seasoned side down, hold flat for a couple of seconds.
9. Cook for seconds, flip (keeping flat) and cook for another 30 seconds.
10. Allow calamari to curl, slice into rounds and place in a bowl.
11. Lightly dress with oil/lemon juice.

12. Place calamari on top of salad and serve.

Gnocchi with Creamy Crab Sauce

• 1 ½ Cups-Heavy Cream
• ½ Cup-Shrimp Shells-about 12 shrimp shells, or ¼ cup fish/seafood stock
• 3 Sprigs-Tarragon-plus 1 Tablespoon of leaves chopped
• 2 Cloves-Garlic-chopped fine
• 2 Tablespoons-Unsalted Butter
• 1 Tablespoon-Olive Oil
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 2 Cups-Gnocchi
• 1 Pound-Jumbo Lump Crab Meat

Directions

1. Place cream/shells/tarragon sprigs in a stock pot over medium high heat and bring to a simmer.
2. Reduce by half, strain out shells and set cream to side.
3. Bring a large pot of water to a boil and add a large pinch of salt.
4. In same pot, melt butter with oil over medium heat, add garlic and cook for 30 seconds.
5. Add cream back to pot, season with salt/pepper/crushed red pepper.
6. Simmer until sauce begins to thicken, add gnocchi to boiling water.
7. When gnocchi are all floating, drain and add to pot of cream.
8. Stir to coat and cook until sauce is thick and add crab.
9. Gently stir in crab and serve in individual bowls, garnish with chopped tarragon

Fried Calamari with Spicy Peanut Collard Slaw

Calamari

• 1 Pound-Calamari-tentacles and bodies cut into ½” rings, keep in cold water
• 2 Cups-All Purpose Flour
• 2 Tablespoons-Kosher Salt
• 2 Teaspoons-Black Pepper
• 2 Teaspoons-Crushed Red Pepper
• 1 Quart-Canola Oil
• 1 Each-Fresh Lime-cut into wedges

Slaw

• 2 Cups-Collard Greens-thick stem removed, sliced into thin strips
• 2 Cups-Napa Cabbage-sliced thin
• 1 Each-Poblano Pepper-stem, seeds removed, thin sliced
• ¼ Cup-Carrot-grated/shredded
• 2 Tablespoons-Fresh Cilantro-leaves only chopped
• ¼ Cup-Roasted Peanuts-chopped

Dressing

• 1 Tablespoon-Fresh Lime Juice
• 1 Tablespoon-Soy Sauce
• 1 Tablespoon-Fresh Grated Ginger
• 3 Tablespoons-Peanut Butter
• 1 Each-Chipotle Pepper-deseeded (from canned, packed in adobo sauce)
• 1 Tablespoon-Adobo Sauce-from chipotles
• 1 Cup-Mexican Crema
• ¼ Cup-Canola Oil

Directions

1. In a blender add lime, soy sauce, ginger, peanut butter, chipotle, adobo, crema, combine until smooth.
2. Thin out with a little water if needed.
3. Remove and place in a squeeze bottle/dish and keep in the refrigerator until ready to use.
4. Combine collard, cabbage, carrot, cilantro and poblano.
5. Keep slaw and sauce refrigerated separated until ready to serve.
6. Preheat oil to 350 degrees.
7. To batter calamari, combine flour, salt and both peppers in a large zip bag.
8. Drain calamari, add to seasoned flour, close bag and toss to coat.
9. Remove calamari from flour and shake off excess.
10. Begin frying in batches until golden brown, about 45 seconds to 1 minute.
11. Drain on a paper towel lined sheet tray.
12. To serve, toss slaw and peanuts with just enough dressing to coat.
13. Season with salt/pepper and combine.
14. Place slaw in individual bowls or on a serving platter.
15. Top with calamari, drizzle with a little dressing and serve with lime wedges.

Fregola with Clams

• 2 Strips-Bacon-sliced thin
• 2 Tablespoons-Olive Oil
• 2 Cloves-Garlic-slice thin
• ½ Teaspoon-Crushed Red Pepper
• ¼ Cup-White Wine
• 2 Tablespoons-Lemon Juice
• 12 Clams-scrubbed clean
• ¾ Cup-Fregola Pasta-or orzo pasta
• 2 Tablespoons-Fresh Parsley-leaves only chopped
• ¼ Cup-Corn-cut off cob or frozen
• 1 Tablespoon-Unsalted butter-cold

Directions

1. Warm a Dutch oven or pot over medium high heat, add bacon and cook until just crisp.
2. Remove bacon and drain on a paper towel lined plate.
3. Add oil, garlic, crushed red pepper and cook for 30 seconds, stirring.
4. Add wine, lemon juice, clams and cover.
5. Cook until clams open, about 6-8 minutes.
6. Remove clams, place in a bowl and keep covered.
7. Add fregola/orzo to pot and cook until tender. (fregola 3-5 or orzo 6-8 minutes)
8. Return clams to pot, add corn, bacon, parsley and butter.
9. Cook to warm through and serve in individual bowls.

Fra Diavolo Lobster Mac and Cheese

• ½ Cup-Panko Bread Crumbs
• 2 Tablespoons-Unsalted Butter
• 1 1/4 Cups-Heavy Cream
• 1/2 Pound-Shell Pasta
• 2 Each-Lobster Tails-shell removed and skewered
• 2 Cups-Mustard Greens-washed and rough chopped
• To Taste-Kosher Salt/Black Pepper
• 12 Ounces-Havarti-shredded
• 1-2 Tablespoons-Chili Garlic Sauce
• To Garnish-Parmesan-grated

Directions

1. Warm sauté pan over medium heat and add bread crumbs.
2. Toss until toasted and set aside.
3. Cook pasta two minutes under package instructions.
4. Drain and cool, by running cold water over pasta, until completely cooled, drain well.
5. Melt butter over medium heat and add lobster/mustard greens and season with salt and pepper.
6. Cook for one minute, moving lobster around.
7. Add heavy cream and raise heat to medium high heat.
8. When cream begins to boil add cheese and stir to melt.
9. Add pasta and fold to combine.
10. Once combined add chili sauce and stir to incorporate.
11. Place in individual bowls/serving platter, top with bread crumbs/parmesan cheese and serve.

Spicy Tomato Calamari

• 2 Tablespoons-Olive Oil
• 2 Cloves Garlic-chopped fine
• 1 Each-Jalapeno/Serrano Pepper-stem/end removed, cut into rings
• 1 Green Onion-sliced thin
• 15 Ounce Can-Diced Fire Roasted Tomatoes-with juices
• 2 Tablespoons-Tomato Paste
• To Taste-Kosher Salt/Black Pepper
• ½ Pound-Calamari-cleaned and cut into rings, tentacles halved
• 2 Tablespoons-Fresh Oregano

Directions

1. Warm oil in a large sauté pan over medium high heat.
2. Add garlic, jalapeno, onion and cook for 30 seconds.
3. Add tomatoes, tomato paste, season with salt/pepper and bring to a strong simmer.
4. When sauce begins to thicken, 3-5 minutes, add calamari and oregano.
5. Cook for one minute; remove from heat and plate in individual bowls.

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