Cucumber gazpacho
Makes 10 servings
Ingredients:
- 1 3/4 lb Celery -- $2.69 per serving
- 1 3/4 lb Fennel -- $3.36 per serving
- 2/3 lb Cucumber -- 0.58 per serving
- 1/4 lb Honey -- $1.00 per serving
- 1/4 lb Pine Nuts -- $2.00 per serving
- 1 1/2 oz Mint -- 0.15 per serving
- 1/4 lb Brioche Bread -- $1.55 per serving
- 1 1/2 cups Extra Virgin Olive Oil -- $4.45 per serving
- 1/4 cup Sherry Vinegar -- $5.48 per serving
- 2 1/2 cups Water
- Kosher Salt and Fresh Ground Black Pepper -- .16 per serving
- Clean celery, fennel and cut into julienne. Blanch vegetables and mint in salted water for one minute. Put immediately into ice bath.
- Soak the bread in vinegar and put into a hermetically sealed receptacle with the blanched vegetables and remaining ingredients (except olive oil) for 12 hours.
- Blend ingredients. While blending, pour a thin stream of olive oil to emulsify mixture.
- Season and refrigerate until serving. Serve in a shot glass with lemon granita and bread wrapped shrimp.
Ingredients:
- 1 ¼ cups water
- 1/3 cup sugar -- 0.18 per serving
- ½ cup lemon juice -- 0.69 per serving
- Combine all ingredients in a sauce pan. Bring to a boil to dissolve sugar.
- Place in freezer for at least 4 hours
- Remove from freezer and scrape with fork.
Ingredients:
- 4 Louisiana white shrimp -- $7.00 per serving
- 4 slices baguette (lengthwise) -- 0.62
- Salt and pepper .18
- 4 wooden brochettes
- Olive oil .20 -- per serving
- Remove the shell of the shrimp. Season.
- Place each shrimp on a brochette.
- Wrap in baguette slices.
Costs:
-
$3.00 a serving
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