JULY 2025 Chef‘s Kitchen
by Richard Brown, Executive Chef
Grilled Shrimp & Asian Pear Salad with Honey Sesame Vinaigrette (Serves 4)
Ingredients: • 16 ea. Tiger Shrimp, U-15, Peeled & Deveined • 1 hd. Baby Romaine, Washed, Rough Chop • 1 hd. Frisse, Washed, Rough Chop • 1 hd. Lola Rosa, Washed, Rough Chop • 1 hd. Kale, Washed, Rough Chop • 1/8 hd. Cabbage, Purple & Green, Washed, Julienne (Thinly Sliced, Straw-like Cuts) • 1 ea. Carrots, Washed, Peeled, Julienne (Thinly Sliced, Straw-like Cuts) • 24 ea. Snap Peas, Washed, Julienne (Thinly Sliced, Straw-like Cuts) • ½ ea. Cucumber, Peel, Cut into Slices (Circles) • 3 ea. Navel Orange, Peeled, Cut into Slices (Circles) • 3 ea. TBSP. Pepitas, Pumpkin Seeds, Toasted in Oven, Season with Salt & Pepper • 3 ea. TSP. Sunflower Seeds, Toasted in Oven, Season with Salt & Pepper • 3 TBSP. Craisins, Soak in Water to soften, Add to Salad • 12 ea. Cilantro Leaves, Washed, Pat Dry, Julienne (Thinly Sliced, Straw-like Cuts) • 4 ea. Basil Leaves, Washed, Pat Dry, Julienne (Thinly Sliced, Straw-like Cuts) • 4 ea. Mint Leaves, Washed, Pat Dry, Julienne (Thinly Sliced, Straw-like Cuts) • 1 TBSP. Olive Oil, Lightly Coat Shrimp Before Grilling • Salt & Pepper, To Taste • 1 ea. Asian Pears, Wash, Julienne (Thinly Sliced, Straw-like Cuts) • 4 ea. Purple Orchid
Honey Sesame Vinaigrette {1 Quart}
Ingredients: • 4 tsp. Orange Zest
• 4 ea. Large Oranges, Juice • 4 tsp. Ginger, Finely Grated • 4 tsp. Garlic, Minced • 8 tbsp. Rice Wine Vinegar • 4 tsp. Honey
1. Place all ingredients in a mixing bowl except for the oils, water and salt and pepper. 2. Slowly mix ingredients at low speed or medium speed. While mixing, drizzle all oils slowly in a steady stream. 3. If mixture gets a little too thick just add some of the water in order to get the desired viscosity. 4. After fully mixed add sea salt and freshly ground pepper to desired taste.
• ¾ cup Vegetable Oil • ¼ cup Grapeseed Oil • 2 tbsp Sesame Oil • ¼ cup Water • 1 tbsp. Light Soy Sauce • To Taste - Sea Salt & Freshly Ground Pepper
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