Destination Golf - August 2017 * - Page 46

Sebonack Seafood Platter Ingredients Court Bouillon 3 Lemons (cut in half) 2 Oranges (cut in half) 1 Lime (cut in half) 1½ gallons Water 3 Onions (medium diced) 2 Carrots (peeled and medium diced) ½ head Celery (washed and medium diced) ½ bunch Leeks (washed and medium diced) ½ cup Fine Sea Salt 1 750ml bottle White Wine Sebonack Seafood Platter 8 Shrimp (U-10) 2 1¼ lbs. Lobsters 1 lb. Pasteurized Colossal Crab Meat Cocktail Sauce 3 cups Ketchup 1/3 cup Sugar ¼ cup Lemon Juice 2 oz. Worcestershire Sauce 1 cup Horseradish (or to taste) 1 oz. Tabasco Sauce (or to taste) Honey Mustard Dressing 6 oz. Honey 6 oz. Dijon Mustard ½ cup Red Wine Vinegar 1 tsp. Black Pepper ½ tsp. Salt 1 bottle Blended Olive Oil Balsamic Dressing ½ cup Balsamic Vinegar 1 tsp. Dijon Mustard 1 cup Olive Oil ½ cup Extra Virgin Olive Oil Sea Salt to taste Sauce Luis ½ cup Ketchup ½ cup Mayonnaise 1 Shallot (minced) 3 Tbs. Brandy Salt and Pepper to taste 46 Salad 1 lb. Mixed Baby Lettuce 1 European Cucumber (medium chopped and cut into quarters) ½ cup Grape Tomatoes (cut in half) Preparation Court Bouillon Squeeze the lemons, oranges and lime into a large pot then add the squeezed fruits. Add the remaining ingredients except the white wine to the pot. Bring to a boil then add the white wine and simmer for 15-20 minutes. Sebonack Seafood Platter Add the shrimp to the court bouillon and cook for 5-7 minutes. The color of the meat should be white; if most of the shrimp looks clear rather than white, cook for 2-3 more minutes. With a slotted spoon, remove the shrimp from the court bouillon and refrigerate (do not shock them in cold water). Keep the court bouillon hot. When the shrimp are cool, peel the shell, score a knife down the middle of the top and wash away the vein under cold water. Add the whole lobster to the court bouillon and cook for 12 minutes. Remove the lobster and let cool for 3 minutes. Remove the pincher part of the claw by bending it back as far as it can go. It is important that you do this while the lobster is still warm. This will remove the cartilage that is connected to it. Crack the shell and remove the claw meat then place it on a tray then cool in the refrigerator. Remove the tail and cut it in half. Remove the tail meat and wash it under cold water, removing the vein down the middle. Cocktail Sauce Combine all the ingredients in a bowl and whisk together until combined. Honey Mustard Dressing Mix all ingredients except for the olive oil in a bowl. Whisk the olive oil in slowly, blending until well mixed. Destination Golf .TRAVEL Balsamic Dressing Mix together the vinegar and salt in a bowl until well blended. This step is very important when making dressings because salt does not dissolve in oil. Whisk the mustard into the vinegar mixture. Slowly add the olive oil while whisking briskly. If the mix becomes too thick, add 1 Tbs. of water. Add the extra virgin olive oil and whisk until well blended. Sauce Luis Mix all the ingredients together in a bowl and whisk until well blended. Salad In a small bowl combine the lettuce, cucumbers and tomatoes and toss with a ½ cup of the balsamic dressing. Assembly In a 3 separate compartment plate on top of a serving plate place each individual seafood component and salad as shown in the picture. Place the sauces into 3 small serving bowls to accompany the seafood platter: cocktail sauce for the shrimp, mustard sauce for the crab and sauce luis for the lobster. Wine Match Champagne, Bollinger, “Special Cuvee”, France, Non-Vintage.