Roasted Garlic Butter

         

           Have you ever sat at a table in a restaurant and looked at your plate and think “How is the food so juicy and moist?” or “What is that unique flavor on this steak?” Well, allow me to share a little secret with you… it’s compound butters. Compound butters are a fusion of flavors added to a butter base to create a unique flavor to different meals. These compound butters can be used on just about anything, melted of in liquid form, and give that restaurant ‘shine’ to the finished product.

           Butters are used in restaurants to make a finished product look even better OR hide imperfections. I can not even account for how much butter a restaurant will use on a weekly basis. I can account for about 100 lbs. a week, which approximately half of it would be made into compound butters. Of these compound butters, roasted garlic butter has always been my personal favorite. When you have a product that is so versatile, it is hard to not keep this on hand all the time. Allow me to share with you the recipe that changes the game!

Ingredients

1 stick Unsalted Butter, room temperature

2 Heads (about 12 whole pieces) Garlic removed from bulb and peeled

2 tsp Olive Oil

Pinch of Salt (I suggest Pink Himalayan Salt) and Black Pepper

1.       Preheat oven to 350 degrees.
2. Place garlic in aluminum foil and add oil, salt, and pepper to garlic.
3. Wrap garlic in foil and place in oven for approximately 30 minutes. Remove garlic from oven and allow to cool to room temperature.
4. In a food processor or mixing bowl, combine butter and garlic (and drippings from foil) until smooth.
5.      Wrap in plastic wrap and roll till you have what looks like a sausage.
6.       Place in fridge to chill.
7.       After butter hardens, remove from plastic and place in Ziplock bag.
8.      Keep refrigerated and use within 3 weeks.

The secret is out…. Enjoy!

Grilled Marinated Shrimp

            Shrimp has always been one of my favorite seafood's not only to prepare, but to eat as well. As a chef, you tend to always have a dish that brings back many memories and for me this is the one. Out of 500 to 1000 people in the dinning room every night, I would have to guess that at least 50% of every dish that went out was served with Grilled Marinated Shrimp.

            During Mother’s Day Weekend, my crew and I would prep anywhere between 500 to 1000 of these skewers. Those early mornings (sometimes as early as 2 a.m.) were always tough. We would unlock the back door, put my fish order in, turn the radio on loud, and skewer till our hands hurt.

            Though most people will never experience that type of comradery, and 20-hour work days, I can honestly say that I would trust that staff with my career and life. Offering this recipe to everyone is an honor, and now you can experience the dish that everyone in the building would look for as a side or a main dish.

            Cooking these skewers on a coal grill can be tricky. Look for a spot on the grill that is not as hot in order to cook evenly. If you are cooking these skewers on a gas grill, you want to set the temp at a medium heat setting in order to not burn or dry out the shrimp before they are cooked. 

Shrimp Skewers

1-pound Shrimp (Preferably 26/30 in size); Peeled and Deveined (If frozen, must be thawed prior to marinating)

6 Bamboo Skewers

Marinade Ingredients

1 cup soy sauce

1 cup vegetable oil

2 cups pineapple juice

1 teaspoon chopped parsley

1 teaspoon black pepper

1. Skewer 4-5 shrimp per skewer. Skewer shrimp threw both tail and body to ensure shrimp holds shape and stays secured to skewer.
2. In a container large enough to hold both skewers and marinade, add all marinade ingredients to container and mix thoroughly.
3. Add skewered shrimp to marinade mix and allow to marinade for 1 hour in refrigerator (do not over marinade).
4. Remove skewers from marinade and cook till tender.

      Makes 5-6 Skewers