Crisp Catering Recipes
Young Red Romaine Surf and Turf Salad
with a Bend Crouton
Salad
3 bunches of young red romaine
5oz Skirt steak sliced paper thin
3 stalks of Asparagus
3 stalks of local red spring onion
5 Heirloom Cherry tomatoes
1 Colossal Shrimp (u5)
2oz of good olive oil
Salt and Pepper
1/4 tsp fresh minced garlic
In a medium bowl toss together the spring onions, asparagus, tomatoes, olive oil, garlic and salt
Grill lightly for 2 minutes in a grill pan and set aside
Bend Crouton
You will need 2 metal ring mold one size bigger than the other
1/2 oz garlic oil
Salt and Pepper
1/2 bunch chopped Chervil
One long slice of day old baguette 1in wide 6in long (slice on slicer) – can use a knife
Brush both sides of the bread with the oil, herb, and salt and pepper
Place on the inside of the largest mold then set the small mold inside to hold the bread in place
Baked at 300 for 8 to 10 minutes
Shrimp
1 U5 Shrimp or your favorite shrimp peeled and de-veined
1/2 piece of Bacon about 3in in length
Salt and Pepper
1 Skewer
Wrap the bacon around the shrimp
Salt and Pepper the wrapped Shrimp
Broil on the bottom rack of the oven for 10 to 12 minutes
Set aside
Meat
5oz of thin cut Skirt steak
You will need a blow torch
1 untreated cedar plank
Brush with remainder of the garlic oil
Season with Salt and pepper
Place the meat on a un treated Cedar plank –
Lightly torch the Skirt steak on the cedar, turn meat over and repeat
Place the bend crouton on the plate off centered
Place red romaine in the crouton cylinder
Place the grilled vegetables vertically in the salad
Shingle the slices of beef on the side of the plate
Place the large shrimp on top of the beef on a bent fork if you have one. If not place the
shrimp with the tail in the air
