BBQ Shrimp Tempura

"Shrimpilicious!"-Stephanie

BBQ Shrimp Tempura:

5 U-10 shrimp, cleaned
salt, pepper and BBQ seasoning
flour
BBQ tempura batter

1. Season the shrimp, and dredge in flour until coated.
2. Dip the shrimp in the BBQ tempura batter until coated.
3. Fry in 350-degree oil for 4-6 minutes, or until golden brown.



BBQ Cocktail Sauce:

2 c pureed BBQ sauce
1 c horseradish, squeezed-semi dry
1 lime, juiced
8 oz brown sugar

1. In a bowl, mix all ingredients together until combined.
2. Hold cold for service



Green Tomato Tarter Sauce:

3 green tomatoes, small dice
1 jalapeno, small dice - with seeds
1 bu. fresh cilantro, chopped
1 t cayenne pepper
1 t hot sauce
2 c mayonnaise
1 T honey
1 lime, juiced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service.







Warm Sweet Potato Salad:

28 oz sweet potatoes, diced and fried
2 hard boiled eggs, crushed
½ c pancetta, cubed and rendered
1½ c mayonnaise
½ c scallions
2 t balsamic glaze
1 t bacon fat
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold until service.
3. Reheat under heat lamp until warm.


Asian Slaw:

1½ h napa cabbage
¼ h purple cabbage
½ red onion, diced
2 carrots, julienne
1 c cashews
1 c rice wine vinegar
4 oz honey
2 T sriracha sauce
2 T fresh ginger, minced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service


A La Minute:

3 oz asian slaw
2 t soy sauce

1. In a small bowl, mix together all ingredients until combined.








BBQ Tempura Batter:

9 egg whites
6 T BBQ seasoning
2 T garlic powder
2 T chili powder
2 c flour
2 c buttermilk
½ lime, juiced

1. Whip the egg whites in the kitchen-aid until stiff peaks have formed.
2. Lower the speed to 4 and add the BBQ seasoning, garlic powder, and chili powder.
3. Add the flower and the buttermilk one cup at a time until incorporated.
4. Hold cold for service.

Beef Pad Thai

All the flavors of Thailand right here in Savannah. Believe it or not the peanuts pack in the flavor.-Stephanie

Beef Pad Thai:

2 T peanut oil
3 oz beef tenderloin scraps
½ T fresh ginger, minced
½ T fresh garlic, minced
1 oz napa cabbage mix
½ oz julienne shallots
3-4 shiitake mushrooms
½ t crushed red pepper flakes
2 oz asian noodles, cooked
2 oz pad thai jus
1 T fresh cilantro, chopped
2 T peanuts
2 T scallions
salt and pepper to taste


1. In a sauté pan, heat oil until smoking. Add all at once the tenderloin, ginger, garlic, cabbage mix, shallots, mushrooms, and red pepper flakes. Toss until the vegetables take on color.
2. Remove the pan from heat and add the asian noodles. Immediately add the pad thai jus. toss together and place pan over medium heat.
3. Reduce the pad thai jus until there is almost none left.
4. Add the cilantro, peanuts, and scallions and toss until incorporated.

Crab Stuffed Tilapia

Don't forget the peach wine, it makes this dish!-Stephanie

Baked Tilapia:

1 5-7 oz tilapia filet, cut into 3 portions
2½ oz crab cake patty
salt and pepper to taste

1. Cut the tilapia filet into 3 portions and season with salt and pepper.
2. On the wide piece of tilapia place the crab cake patty.
3. Wrap the other 2 tilapia portions on either side.
4. Hold cold for service

To Bake:

1 oz lemon juice
1 T butter, room temperature
½ oz peach wine

1. Place tilapia on a hot plate and brush with butter.
2. Pour the lemon juice over the tilapia
3. Bake in the oven until the center of the crab cake is hot
4. Upon pulling the tilapia from the oven, pour peach wine on top to coat.

Beef Tenderloin

Make sure you start off with a good piece of meat. Nothing is worse than a steak you can't chew through.-Stephanie

Beef Tenderloin:

1 7oz beef tenderloin filet
salt, pepper and garlic to taste

1. Season the tenderloin and place on a hot grill, turning 90-degrees once on each side to create grill marks.
2. Once marked, finish to temperature in the oven.


You can find the balsamic glaze on the Portabello recipe.

Tuna Tar-Tar

Easy to make and great to taste. Your friends will all be impressed when you bring out the Tuna Tar-Tar--Stephanie

Tuna Tar Tar:

3 oz tuna chunks-Ahi Tuna..Ask your grocer.
1 oz tuna mash
2 T wasabi mayonnaise
salt and pepper to taste
5 sweet potato chips

1. In a small bowl, mix together all ingredients until combined.
2. Place an equal amount of tar tar on each of the 5 chips.