Blue Ribbon Cooking School Recipies

Grilled Rosemary Skewered Proscuitto Wrapped Prawns with Mango Glaze:

Makes 6 servings
Shrimp Skewers:

1 pound (U-15) jumbo shrimp, peeled and deveined
1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips
2 limes, cut into wedges
15 five to six-inch rosemary sprigs

Mango Glaze:

1 cup fresh mango chunks
½ teaspoon cinnamon
1/8 teaspoon ground cloves
Pinch cayenne
1 to 3 tablespoons sugar

For Mango Glaze:

Puree mango, cinnamon, cloves and cayenne in a food processor, scraping down the sides as necessary, until a smooth consistency is reached. Add sugar to taste and continue to puree until dissolved.

For Shrimp Skewers:

1. Peel and devein the shrimp, leaving tails on.
2. Preheat barbecue grill (oil hot grill to help prevent sticking).
3. Tightly wrap each with shrimp with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped).
4. Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill.
5. At an angle, slice the thick base of the rosemary stalks, so they are sharp. Brush each shrimp with mango glaze.
6. To serve, spear each shrimp on a rosemary skewer and place a large serving platter with fresh lime wedges.

Note: If rosemary cannot easily be poked through shrimp, poke a wooden skewer or toothpick into the shrimp first creating a hole for the rosemary.

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Grilled Summer Polenta Lasagna with Farmer’s Market Vegetables and Arugula-Hazelnut Pesto

Polenta:

3 cups vegetable broth
1 cup heavy cream
1 cup cornmeal/polenta
1/2 cup freshly grated Parmesan
2 tablespoon unsalted butter
Salt and freshly milled black pepper, to taste
Olive oil, for grilling

Vegetables:

2 eggplants, sliced into about 1/2 –inch thick rounds
2 red bell peppers, each cut into quarters from top to bottom, stem and ribs removed
8 medium sized portobello mushroom caps,
2 large ripe heirloom tomatoes, sliced latitudinally ¼- to ½-inch thick yielding 8 slices
1/3 cup olive oil
Salt and freshly milled black pepper

Arugula-Hazelnut Pesto:

1 cup arugula leaves
1 cup basil leaves
¼ cup hazelnuts, toasted
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 garlic clove
¼ to ½ cup extra virgin olive oil
¼ cup grated Pecorino Romano
1 teaspoon salt, more to taste

Assembly and Plating:

2 pieces fresh Mozzarella, ovaline size, sliced into 4 pieces each
2 ounces fresh arugula leaves

For Polenta:

1. Simmer stock and cream. Vigorously whisk in corn meal. Lower heat and stir regularly for 10-15 minutes until corn meal softens. Remove from heat.
2. Stir in butter and Parmesan. Adjust seasoning with salt and black pepper. Spread onto baking sheet creating a rectangle about 6-x 12-inches keeping the polenta about ½-inch thick. Chill until set, 1 to 2 hours.
3. Slice polenta lengthwise into half and then across the width into 3-inch lengths, yielding 8 squares of polenta 3-x3-inches each.
4. Brush the top side of each square with olive oil and place on hot grill, oiled-side down. Brush the other side of the squares with oil. Leave polenta squares in one place until grill marks are seared into them. Flip and grill until grill marks are seared into the other side as well. Remove from heat, return to baking tray and set aside.

For vegetables:

Heat the grill to medium-high heat. Brush the eggplant, Portobello caps and bell peppers with oil to coat lightly. Sprinkle with salt and pepper.
Working in batches, grill until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and 7 minutes for the portobello and eggplant. Remove from the heat and place on a platter. (The key to getting great grill marks is to not shift the vegetables much once they've been placed on the hot grill.)
For pesto:
Puree arugula, basil, hazelnuts, lemon juice and zest, and garlic clove in a food processor, scraping down the sides as necessary with a rubber spatula. Once it begins to get minced, with the motor running, slowly drizzle in ¼ cup of olive oil. With the motor still running, add in the Pecorino and salt. Season to taste with more olive oil and/or salt.

For assembly and plating:

1. Place one slice of fresh mozzarella on each polenta square. Place entire baking tray on grill, close lid and heat until mozzarella begins to melt, 1 to 2 minutes. Remove baking sheet with polenta and mozzarella from grill.
2. Place one polenta square with melted mozzarella on a serving platter. Top with a slice of tomato slightly off center, then a slice of eggplant slightly off center, followed by a mushroom cap slightly off center and then a red bell pepper quarter slightly off center. The result should begin to look like a traditional layered caprese salad (fallen dominos), splayed out with each layer overlapping.
3. Follow suit where you left off starting with another polenta square and continue until you have used all ingredients.
4. Once assembled, garnish with a fresh arugula leaf between each layer, barely tucked in.
5. Drizzle with arugula-hazelnut pesto.