Jan Norris: Food and Florida

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Curry Corn Soup and Barbecue Shrimp Plus Lobster Potato Salad Recipes: Cadillacs of Dishes from Dean Max and Johnny V

May 26th, 2010 · No Comments

Chefs Dean Max and Johnny Vinczencz ham it up with SRX

Unreal corn soup recipe from Chef Dean Max of 3030 Ocean in Fort Lauderdale, from Saturday’s cook off against Johnny Vinczencz – of Johnny V’s and Smith and Jones also in Lauderdale. Johnny killed me with super lobster potato salad, barbecue shrimp and tropical fruit salsa.

The chefs were part of a “Cadillac Challenge” – visitors got to drive the new (VERY SWEET!) Cadillac SRX cross-over turbo (yeah, baby!) and several competitors’ cars. Then they got to watch the chefs banter, and cook off using Key West shrimp. I was one of the judges so got a first-row seat to watch these engaging chefs do their thing.

Always learning from the chefs

Vinczencz taught a simple method for peeling a mango: Stand it up, cut down its flat side next to the seed. You have a mango “half” in your hand. Scoop out the flesh with a large spoon along the inner skin and you have a beautiful half to slice or dice as you need. Repeat with the other side. (Trying to fish the pit out of the mango is a waste of time — and mango. Do it his way and you’ll really get more fruit.)

Max demonstrated the easy way to cut kernels off a corn cob: Don’t stand it up as cooks are tempted to do- lay it flat and cut along the cob – this keeps the kernels on the cutting board where you can easily scrape them into the pan. He also taught cooks to throw the spent cobs into the soup for extra flavor as it simmers. Strain them out before serving.

Don’t worry, curry-worriers: This soup is subtle with curry flavor – it’s beautifully balanced!

All the recipes, including Johnny’s salsa and mango sauce would be great for your Memorial Day Picnic menu.

Curry Corn Soup with Spicy Key West Pink Shrimp

(from Chef Dean Max, 3030 Ocean, Ft. Lauderdale)

For soup:

  • 2 tablespoons butter
  • 2 yellow onions, chopped
  • 2 leeks, white part only, chopped
  • 4 shallots, minced
  • 2 tablespoons garlic, chopped
  • 8 ears corn, clean kernels
  • 2 tablespoons Madras curry powder
  • 1 cup white wine
  • 6 cups chicken stock
  • 1 cup heavy cream
  • Salt and pepper

For fresh harrissa:

  • 1 cup piquillo peppers
  • 2 tablespoons chili sambal
  • 2 jalapeño peppers, flesh only
  • 2 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1⁄2 cup grape seed oil
  • 6 jumbo shrimp

 For soup: Heat butter in a small soup pot and sauté the onions, leeks and shallots. Add the chopped garlic, corn, and curry powder and continue to cook. Add in the white wine and reduce completely. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream, bring the soup back to a boil and season with salt and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.

For fresh harissa:  Puree all ingredients together except the salt, oil and shrimp. When mixed well, slowly drizzle the oil in and season with salt. Marinate the shrimp in the harissa for 5 minutes. Sauté or grill the shrimp for a couple of minutes on both sides and dice.

Ladle soup into bowls, top with diced shrimp and serve.

 Makes 6 servings.

Barbecue Spiked Key West Shrimp, Florida Lobster Potato Salad, Star Fruit Salsa, Mango Cocktail Sauce

(Chef Johnny Vinczencz, Johnny V Restaurant)

For shrimp:

  • 36 jumbo Key West shrimp, peeled and deveined
  • 2 tablespoons red chili
  • 2 tablespoons ancho chili
  • 2 teaspoons black pepper
  • 2 teaspoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 2 ounces canola oil

Mix all spices in a steel bowl and add 2 ounces canola oil to make a paste. Marinate shrimp in spice for at least 10 minutes.

STAR FRUIT SALSA

  • 1 each star fruit, sliced
  • 1⁄2 ounce red onion, small dice
  • 8 leaves cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh red pepper
  • 2 tablespoons rice wine vinegar
  • 1 pinch red chili
  • 2 tablespoons olive oil

Combine all ingredients in a steel bowl, refrigerate until ready to serve.

FLORIDA LOBSTER POTATO SALAD

  • 4 ounces Florida lobster meat, cooked and cleaned
  • 1 pound Yukon Gold Potatoes, peeled and diced
  •  1⁄2 ounce fresh red pepper, small dice
  • 1⁄2 ounce fresh green pepper, small dice
  •  1⁄2 ounce red onion, small dice
  •  1⁄2 ounce celery, small dice
  •  1⁄2 ounce green onion, small dice
  • 2 ounces reduced shrimp stock
  • 2-1⁄2 ounces fresh mayonnaise
  • 7  fresh cilantro leaves, minced
  • 5  fresh basil, minced
  • Kosher salt to taste
  • Black pepper to taste

In salted boiling water blanch potatoes until soft, a bit more then a normal potato salad so they will blend well with the seafood. Stain and cool to room temperature. Add all remaining ingredients, season to taste.

MANGO COCKTAIL SAUCE

  • 2 mangoes, peeled and diced
  • 3 ounces horseradish
  • 8 cilantro leaves
  • 1 tablespoon red chili
  • 1 tablespoon black pepper
  • 1 tablespoon Kosher salt
  • 1 ounce fresh lime juice

Combine all ingredients in food processor and puree until smooth.

To serve the meal:

Heat grill or grill pan, grill shrimp for 3-4 minutes until cooked, remove from heat.

For each serving, mirror plate with 2 ounces of cocktail sauce, place 3 ounces potato salad in a ring mold in center of plate. Place 6 shrimp on top of potato salad. Place the star fruit salsa next to the shrimp. Garnish with chip, fresh chives and serve.

Makes 6 servings.

Tags: Recipes: What's Cooking!

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