Black tiger shrimp & Tarbais bean salad

March 11, 2009 12:00:00 AM PDT
Add a touch of Southern French cuisine to your next meal.

Crevettes aux haricots coco
Black Tiger Shrimp & Tarbais Bean Salad with Piquillo Peppers, "Fried Egg" & Boquerones


Executive Chef Jennie Lorenzo
Fifth Floor Restaurant and Lounge

Ingredients:

  • 1 pound Jumbo shrimp (16/20), peeled and deveined
  • 2 1/2 Tablespoons Olive oil
  • 1 each Meyer lemon, zest and juice
  • To taste Salt and pepper
  • 4 each eggs
  • 2 Tablespoons Olive Oil
  • 1 each Bean salad (recipe below)
  • To taste Pimentón (Spanish smoked paprika)
  • 12 each Boquerones (Spanish white anchovies)

Method:

Season each shrimp with salt and pepper. Heat up a large sauté pan on medium, add 2 ½ tablespoons olive oil. Gently sauté both sides of shrimp. Right at the end of cooking, squeeze in the meyer lemon juice and using a microplane, zest the lemon skin right over the shrimp.

To make sunny side up egg: In a small non-stick pan over medium low heat, drizzle with light olive oil. Crack 1 egg at a time in a bowl and pour egg in pan. Cook until egg white is set, set aside on plate.

To assemble, put a small pile of the salad in the middle of each plate and arrange four shrimp and three boquerones around the salad. Place one fried egg on top of the salad. Season the egg with salt, pepper and pimentón.

Bean Salad

Ingredients:

  • 1 cup Tarbais beans, cooked (can substitute with butter beans or gigante beans)
  • 3 each Piquillo peppers, julienne
  • 2 bunches Rocket or arugula, stems picked and washed
  • 1 each Vinaigrette (recipe below)
  • To taste Salt and pepper

Method:

In a mixing bowl, toss together the Tarbais beans, piquillo peppers, arugula and approximately 2 tablespoons of the vinaigrette. Season with salt and pepper to taste. Adjust with more vinaigrette as needed.

Vinaigrette

Ingredients:

  • 1 each Small shallot, minced
  • 1 Tablespoons Dijon mustard
  • 3 ounces Sherry vinegar
  • 10 ounces Extra virgin olive oil

Method:

*Vinaigrette can be made a day ahead of time.

In a medium bowl, place together the minced shallots, dijon mustard, sherry vinegar and whisk in the extra virgin olive oil slowly until incorporated. Cover and refrigerate. Let vinaigrette come to room temperature prior to use.

James Beard Foundation Benefit Dinner

Location:
Fifth Floor Restaurant and Lounge
12 Fourth Street
San Francisco, CA 94103

Date & Time:
Monday, March 16, 2009
6:00 p.m. Reception and Silent Auction 7:00 p.m. Dinner

Details:

Culinary Director Laurent Manrique and Fifth Floor Restaurant and Lounge will host a James Beard Foundation Benefit Dinner honoring renowned San Francisco-based cookbook author Paula Wolfert and the second edition of her cookbook, "The Cooking of Southwest France," on Monday, March 16. Manrique and a roster of his acclaimed fellow chefs and friends will prepare a spectacular six-course dinner with dishes adapted from Wolfert's classic recipes from the Gascony region of France.

Participating chefs include:

  • Jennie Lorenzo - Fifth Floor, San Francisco
  • Jean Pierre Moulle - Chez Panisse, Berkeley
  • Gerald Hirigoyen - Piperade, San Francisco
  • Ariane Daguin - D'Artagnan, New York
  • Lionel Walter - Aqua & Fifth Floor, San Francisco

Dishes will include Velouté de Châtaignes Rôties et Petites Quenelles de Volaille, or velouté of roasted chestnut with chicken quenelles; Ragoût de Cabillaud aux Huitres et au Caviar, or lingcod stew with oysters and caviar; and Salmis de Pigeonneau Basquaise aux Légumes de Printemps, or salmis of squab basquaise with spring vegetables. Master Sommelier Emily Wines will lend her expertise by providing wine pairings for the evening.

Proceeds from the dinner will be donated to the James Beard Foundation's general operating fund and scholarship program, which aim to celebrate, preserve and nurture America's culinary heritage and diversity in order to elevate the appreciation of culinary excellence.

Reservations are required and can be made by calling 415.348.1555. Please specify "James Beard Dinner." Space is limited.


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