Country-Style Grits, Roasted Pancetta, Sunburst Squash, Fennel Shrimp Bisque & Crispy Onion Straws
As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Baltimore Epicurean Adventure lunch menu at Michael’s On East throughout March 2016. This special menu honors the Baltimore Orioles' Spring Training season in Sarasota!
For the Salmon and Squash
4 6oz Scottish Salmon
2 oz olive oil
1 cup of Sunburst Squash, cut in half
Salt and Black Pepper to taste
Preheat the oven to 350 degrees. Heat a medium sauté pan over medium high, add the oil. Season the salmon with salt and pepper and add to the pan (top down), and sear for one minute. Flip the salmon and add the sunburst squash around the salmon. Finish in the oven by cooking for four minutes. Set aside until the dish is ready to be plated.
For the Roasted Pancetta
1 lb Pancetta, diced into ½ inch chunks
Preheat the oven to 400 degrees. Line a baking sheet with culinary parchment paper. Lay the pancetta on the paper. Bake 10 minutes or until desired crispness. Remove from the oven and place on paper towels to absorb any extra grease. Set aside until the dish is ready to be plated.
For the Onion Straws
8 oz thinly sliced Yellow Onions, using a slicer or mandolin
1 cup Wondra Flour
Salt for seasoning
Dredge the raw onion rings in Wondra flour. Shake off excess flour and fry until golden, season with salt, as desired. Set aside until the dish is ready to be plated.
For the Grits
4 cups Chicken Stock
3/4 teaspoon Coarse Kosher Salt
4 oz of Unsalted Butter
1 cup Coarse Stone-Ground White Grits
1 cup Whole Milk
1 cup of Grated Parmesan
In a heavy saucepan, bring the chicken stock, salt and 2 oz of butter to a boil. Next add the grits gradually, stirring constantly with a fine wire whisk or wooden spoon. Reduce heat and simmer, covered, stirring frequently, until liquid is absorbed and grits are thickened, approximately 15 minutes. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, approximately 10 minutes. Stir in remaining 1/2 cup milk, cheese and rest of the butter. Simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, approximately 35 additional minutes. Grits will have a soft, mashed-potato-like consistency. Set aside until the dish is ready to be plated.
For the Shrimp Bisque
4 tablespoons (1/2 stick) Unsalted Butter, divided
1 1/2 pound Medium Shrimp (about 45), peeled, deveined, shells reserved
2 Bay Leaves
1 Fresh Fennel
2 Carrots, peeled, chopped
2 Celery Stalks, chopped
1 Medium Onion, chopped
1/2 cup Brandy
1/4 cup Long-Grain White Rice
2 tablespoons Tomato Paste
3 sprigs Fresh Flat-Leaf Parsley
3 sprigs Fresh Thyme
Kosher Salt and Freshly Ground Black Pepper
1/2 cup heavy Whipping Cream
3 tablespoons Fresh Lemon Juice
1/4 cup finely Chopped Fresh Chives
Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. (Shrimp stock can be made 3 days in advance.) Allow to cool slightly; chill uncovered until cold, then cover and keep chilled.
Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, approximately 3-4 minutes. Add remaining 2 tablespoons of butter. Add carrots, celery and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
Remove pot from heat and add brandy. Return pot to heat and stir until almost evaporated, about 2-3 minutes. Add rice and tomato paste and stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4-teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper, and stir remaining shrimp into bisque. Remove parsley, thyme and bay leaf.
Working in batches, purée bisque in a blender until smooth. Pour through a fine mesh strainer and set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice then season to taste with salt and pepper.
In a pasta bowl, ladle 4 oz of bisque, add two tablespoons of grits in the middle of the bowl, place the salmon on top of the grits. Place the pancetta and sunburst squash around the salmon. Garnish with onion straws and micro greens.