Printer-friendly versionIn this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Andy Gayler from Latitudes prepares arugula salad and Pappardelle di Mare.
Click here for Chef Andy Gayler's Profile
Pappardelle di Mare
Ingredients:
6 oz pappardelle pasta, blanched
1 ea 5 oz Florida lobster tail meat.
3 ea 16/20 shrimp, p&d, raw
4 oz tomato sauce
2 oz asparagus batons, blanched
6 ea portabello slices
1 tsp pestol
1oz Gran Padona cheese, shaved
1 tsp basil, fresh, chiffonade
t.t. salt & pepper
1 ea cheese croute
Heat a thick bottom saute pan, add oil, butter and garlic.
Saute seasoned lobster tail.
Saute seasoned shrimp.
Add mushrooms, white wine, saute for 2 minutes.
Add tomato sauce, basil, check seasoning, bring to simmer,
cover and cook gently until lobster is cooked- 6 minutes.
Heat pasta in seasoned water, remove and shake excess water.
Add to sauce
Add asparagus.
Add pesto
Place pasta neatly in center of bowl, garnish with arranged
shrimps and top with lobster chunks.
Finish with shaved Grana Padano cheese and cheese croute.
Garnish with fried basil leaf.
Baby Arugula and Shaved Fennel, Citrus Salad
Ingredients:
1 ea 2 oz goat cheese fritter
4 oz arugula
1 tsp shallots, chopped
1 tsp chives, chopped
5 ea citrus segments
2 oz shaved fennel, kept in ice
5 ea macadamia nut brittle pieces
1 oz black pepper vinaigrette
N.B for the fritter
2 oz goats cheese
1 tsp chives, chopped
1 tsp shallots, finely chopped
t.t. salt & pepper
egg wash / flour
panko crumbs
Mix goat cheese, shallots, chives and salt & pepper.
Roll into a neat ball.
Pass through eggwash and panko crumbs in normal
fashion.
Slightly press into a flat shape.
Deep fry the cheese fritter until golden brown, season.In a bowl mix arugula with a sprinkle of chives and shallots, add black pepper vinaigrette, season. Neatly arrange on a platter, top with shaved fennel, garnish with citrus segments and macadamia brittle.
