Sweet Grown Alabama Recipes

Cobia

Instructions:

Sear in a house-made Sichuan-infused chili oil and finish with butter in a pan, then brush with the infused oil before plating.

Radish

Instructions:

Sweet Grown Alabama grown breakfast radishes. Add a fresh component to the dish and garnish by using it as a scale. Thinly slice the radishes and toss them in fine sea salt and olive oil, then use them to garnish the cobia.

Savory Blue Crab Basque Cheesecake

Ingredients:

• Alabama Gulf Blue Crab
• Manchego
• Gruyere
• Cream cheese
• Chives
• Roasted Spanish onions
• Red peppers
• Eggs
• Salt
• Sugar
• Heavy cream
• Flour

Instructions:

1. First, shred the Manchego and gruyere, then add to a mixing bowl with cream cheese and use a beater attachment whisk until smooth, then add sugar and whisk until smooth.
2. Last, using a rubber spatula, fold in the Blue Crab, chives, roasted Spanish onions, red peppers, and pour into a lined pan.
3. Place it in a hot oven and cook at 415 degrees Fahrenheit for roughly 30 minutes or until the cake is golden and the batter is set.

 

Burnt Honey Bacon Brittle

Ingredients:

• Honey
• Bacon
• Sugar
• Black pepper

Instructions:

1. In a pan, start caramelizing the honey while cooking the bacon bites in a separate pan.
2. Once the honey is caramelized, add sugar to help set the brittle.
3. When the sugar reaches 300 degrees Fahrenheit, mix in the bacon bites with a small amount of fat and season with black pepper.
4. Pour onto a half pan to cool and set.

Watermelon Pearls

Instructions:

• Watermelon
• Lemon juice
• Oil
• Agar

Instructions:

1. Clean watermelon and puree and strain through a chinois.
2. Add a pot with agar and a splash of lemon juice.
3. Cool the oil in the ice bath to solidify the pearls.
4. Cook the mixture for 2 minutes and let it cool down before placing it into a squeeze bottle.
5. Drop liquid into cool oil, take out pearls, and rinse with water.

 

Lemon Pepper Beurre Blanc

Ingredients:

• Wine
• Shallots
• Sushi vinegar
• White pepper
• Butter
• Peppers

Instructions:

1. Reduce with wine and shallots
2. Cook peppers in a pan and deglaze with sushi vinegar.
3. Blend peppers until they become a smooth puree.
4. Add cream to the wine reduction and reduce until the cream reduces by half, turn off the heat, and add butter to emulsify the sauce.
5. Season the sauce with pepper puree, salt, and white pepper.