Sunday afternoon arrived as did the class participants, and it was time to get down to business and learn from Chef Brock. Under his guidance, the class prepared a sumptuous meal of roasted catfish with cornbread puree, wild ramps, and butter beans; pickled shrimp with coriander and fennel on bibb lettuce with Duke's mayonnaise (see recipe below); and a strawberry and benne tart.
Oh, that my kitchen could hold 100 guests so more people could learn from the South's masters who have been visiting my kitchen this year. We are having more fun than I even anticipated, and I anticipated having a pretty fun time this year!
Inn at Serenbe's website and, once there, click on the link for the Southern Chefs Series. To register for a class, call the Inn at 770 463 2610.
Pickled Shrimp with Coriander and Fennel, Bibb Lettuce, and Duke's Mayo
Serves 6 as an appetizer, 6 shrimp per person
For the pickling liquid:
3 fresh bay leaves
3/4 cup lemon juice and the zest of one lemon
3/4 cup lime juice and the zest of one lime
1/2 cup orange juice
4 cloves of garlic, shaved as thin as possible
2 tablespoons extra virgin olive oil
1 rib of celery, shaved as thin as possible
1 small head of fennel, shaved as thin as possible, fronds reserved for garnishing
1 small carrot, sliced as thin as possible
1 cup apple cider vinegar
1 teaspoon black peppercorns
1 tablespoon fennel seed
1 tablespoon fennel pollen
1 jalapeño, seeded and shaved as thin as possible
1 teaspoon turmeric
1 teaspoon crushed red pepper
2 tablespoons celery seeds
2 tablespoons mustard seeds
1 large Vidalia onion, shaved as thin as possible
Combine all ingredients and refrigerate overnight so flavors can meld.
To prepare the shrimp:
40 shrimp (16-20 size)
2 quarts vegetable stock
2 cups white wine
2 fresh bay leaves
1 tablespoon crushed red pepper
2 tablespoons salt
Bring the stock and the wine to a simmer. Add bay leaves, red pepper, and salt; simmer for 20 minutes. Add the shrimp and cook for 2 minutes. Remove from the broth and cool in the marinade under refrigeration overnight.
12 leaves of bibb lettuce, cleaned and dried
4 tablespoons Duke's Mayonnaise
Place some mayonnaise in the center of each bibb leaf. Add three shrimp per leaf. Serve with fresh coriander blossoms, leaves, and the fennel fronds.