Summer is upon us, and so is the #heateus from nbchannibal
Let’s ease the pain with a shellfish and asparagus salad, served with a cream lobster asparagus soup seasoned with white chocolate.
- Green asparagus.
- White asparagus.
- Norwegian lobster.
- White wine.
- Tomato puree.
- Root celery.
- Shallot onions.
- White pepper.
- White chocolate.
- Neutral oil.
- Egg yolk.
- Blanch asparagus in salted water with a bit of white wine and sugar. When cooked to a firm consistency, remove from heat and chill immediately in ice water. Remove from ice water and pat dry with towel or paper.
- Cut the asparagus, set the green asparagus and the tips of the white aside for salad and decoration, leaving the stems of the white asparagus for the soup.
- Make the aioli by carefully whisking oil into egg yolk. starting by whisking only the egg yolk (1 yolk can easily bind up to half a litre of oil if careful so do not use too much yolk.) and then adding oil in drops, then a steady thin stream as the emulsion starts to work. add grated garlic, salt, and a bit of acid in form of lemon to taste. Set aside.
- Having peeled and de-shelled the shellfish, sautee the shells with some tomato puree, onions, carrots, fennel, root celery and crushed garlic.
- Add cold water to cover, and bring to a boil, let simmer and carefully remove any foam the collects on the surface. let simmer for around 15 minutes, and then strain through a cheese cloth.
- Soften the cut stems of the white asparagus in a pan with finely chopped shallots and butter. add a bit of white wine and the shellfish stock, let the liquid absorb a bit into the asparagus. add cream and blitz with an immersion blender, add more stock until desired consistency is achieved. Add finely chopped white chocolate and stir until smooth.
- Toss most of the cut green asparagus with lemon juice, saving a couple of green tips for the soup.
- Arrange the green asparagus with shellfish meat, and serve with the aioli.
- Add tips of green and white asparagus to soup bowl along with a few shrimp tails. pour soup over and serve.
Coal grilled tri-tip rubbed with black pepper and garlic.
Comfort food to get us through the #HeAteUs of nbchannibal
Jim Phillips, 59, has been hunting shed antlers Montana public lands for the past 50 years. This Three Forks native’s phenomenal shed antler collection comprises some 14,500 sheds displayed from floor to ceiling—inside a 30 x 64-foot building he constructed specifically for its display. And, yes, he personally found every one.
Home improvement, nbchannibal style.