In our new segment "In the Kitchen" we challenge cooks of all walks of life to create a dish using the ingredients we give them. We unveil which ingredients they use at the top of the show and they have to create a dish by the time we get to their segment.
Our first "In the Kitchen" contestant is local self-proclaimed foodie and cooking enthusiast, Bobby Parrish. This North Sider left his position in finance to follow his passion for food. His website features cooking videos and a blog to help you be the best home chef you can be!
We set out four Alessi products that must be used, one protein and some kitchen staples, then the cook needs to work their magic!
Our Friends at Alessi sent Bobby and a lucky member of our studio audience home with a gift basket of goodies. Visit their website for all the Alessi products.
Crispy Shrimp w/ Caper Relish & Marinara
Recipe by Bobby Parrish
Cooking Time: 45 minutes
Serves 4 People
For the Marinara Sauce:
1 medium size onion, chopped
5 cloves of garlic, finely diced
2 carrots, peeled & chopped
1 stalk of celery, chopped
1 teaspoon dried thyme
1 tablespoon capers, drained from their liquid
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1/2 cup red wine
28 oz. can whole or chopped San Marzano tomatoes
2 tablespoons honey
2 tablespoons freshly chopped basil or parsley
Freshly cracked pepper
Extra virgin olive oil
For the Caper Relish:
1/4 cup large capers, drained and roughly chopped
1 small clove of garlic, finely grated or minced
1 tablespoon freshly parsley, chopped
Zest of half a lemon and orange
2 teaspoons lemon juice
3 tablespoon Extra virgin olive oil
1/4 teaspoon kosher salt
Couple cracks of fresh pepper
For the Shrimp:
8 large shrimp, cleaned and shells removed
1 cup panko breadcrumbs
1/4 cup fresh parsley, chopped
1 cup all purpose flour
2 eggs beaten w/ 1 tablespoon of water
Pre-heat a large heavy bottom pot over medium heat with 3 tablespoons of EVOO. Add the onion and next 3 ingredients along with 1/2 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add the next 4 ingredients. Cook 4 minutes so the base can develop deep flavors. Add the wine and stir well. Cook for 3-5 minutes until almost all the wine has reduced. Add the tomatoes along with 1 cup of water. Season with 1 teaspoon of salt and some pepper. Bring to a simmer and let cook uncovered for 30-40 minutes. After 20 minutes stir in the honey and check for seasoning. It is probably going to need more salt. If the sauce gets too thick, add more water. Using a hand blender or regular blender, puree the sauce so it is smooth. Add the fresh basil or parsley and check for seasoning. Can be made days ahead of time.
While the sauce is cooking, make the caper relish by combining all the ingredients in a bowl and mix well. Set aside.
Season the shrimp with 1 teaspoon of salt and a couple cracks of pepper. Add the panko breadcrumbs to a bowl and season them with 1 teaspoon of salt, a couple cracks of pepper, and the chopped parsley. Dredge the shrimp in the flour and shake off any excess. Next place the shrimp in the eggs and shake off any excess. Lastly, dredge the shrimp the seasoned panko mixture, make sure it is well coated and move to a plate. Pre-heat a non-stick pan over medium heat with 2 tablespoon of oil for 3 minutes. Cook the shrimp for 3-4 minutes on each side and remove from heat.
Boil some pasta, drain, and toss with the marinara sauce. Plate the pasta with some shrimps and caper relish on the side.
Chicken in a Lemon Butter Caperberry Sauce w/ Sun-dried Tomato Pesto Pasta
For the Chicken in Lemon Butter Caperberry Sauce:
1/2 of a sweet yellow onion, diced
1 large garlic clove, minced
12 cup Pinot Grigio (or another dry white wine)
4 tablespoons cold butter
1/4 cup caperberries, drained, rinsed, stems removed and sliced
2 fresh lemons, one juiced and one thin sliced
2 boneless, skinless chicken breast cutlets
1/2 cup flour
Salt and pepper
For the Sun-dried Tomato Pesto Pasta:
1 pint grape or cherry tomatoes
Sun-dried tomato pesto
2 Tbsp grated Parmesan cheese
Fresh basil, chopped
8 oz spaghetti, cooked and drained
For the chicken:
Dredge your chicken: Combine flour, salt and pepper in a bowl and coat your chicken in it until it's fully covered. Knock off the excess flour. In a large skillet or heavy bottom pot, heat a tablespoon of olive oil over medium heat. Carefully add your chicken and cook on each side for about 3-5 minutes. Remove from pan and set aside. In the same large skillet or heavy bottom pot, add 2 tablespoons of the cold butter. Add your diced onions and cook until softened. Once soft, add the minced garlic and cook until fragrant (about 30 seconds). Deglaze your pan with the white wine. Cook down/reduce for 2 minutes and then add in the remaining cold butter. Squeeze the juice of one whole lemon into the sauce. Add in your caperberries, a few lemon slices and your chicken and reduce heat to medium low. Cook through until sauce starts reducing (about 5 minutes).
For the Pasta:
Pre-heat the oven to 425 degrees. Place your cherry tomatoes in a baking dish with a drizzle of olive oil, a sprinkle of salt, pepper and sugar. Cook for 25 minutes or until the tomatoes burst. Remove from oven. In a small pot, add the balsamic vinegar with a pinch of brown sugar over medium heat, stirring constantly until sugar has dissolved. Bring to a boil and then reduce heat to low, and simmer until glaze is reduced by half (about 20 minutes). Boil the pasta in heavily salted water. Drain the pasta and reserve a tablespoon of the cooking water. Set the pasta aside and put the pot back on the stove. Add in your fresh bursted tomatoes (olive oil and all) to the pan over medium heat. Once sizzling, add in the sun-dried tomato pesto and cook for 1 minute. Add your reserved cooking water and pasta. Stir to combine. Top with fresh parmesan cheese, basil and balsamic glaze
Alessi "In The Kitchen" with Bobby Parrish
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