Stars

Chef Bill Vogtner
1832 W. Beach Blvd. Ste. 9
Gulf Shores, AL
251-948-7500

Wilted Mixed Greens with Sherry Bacon Vinaigrette,
Five Peppercorn Seared Tuna with Braised Fennel and Red Cabbage
and Tempura Fried Shrimp and Wasabi Cream
White Chocolate Creme Brulee with Spun Sugar and Spun Chocolate

Wilted Mixed Greens with
Sherry Bacon Vinaigrette

• 1/2 cup butte
• 2 1/2 cups lean bacon, diced
• 2 1/2 cups red onion, diced
• 2 Tbsp. peeled garlic, minced
• 3/4 cup sherry vinegar
• 2 1/2 cups extra virgin olive oil
• 2 Tbsp. granulated sugar
• 3 cups water
• 1/4 cup chicken base

Sauté bacon in butter until crisp. Add onion, then garlic. Combine water and chicken base and add to sauté pan. Reduce until almost dry. Place in a food processor. Add sherry vinegar and sugar. Drizzle in olive oil until well blended.

To prepare salad:

Cut jicama, butternut squash and potatoes into chucks and blanch. Drain well. Spoon vinaigrette over mixed greens and vegetables and serve.

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• 1/2 head red cabbage, shredded
• 2 red onions julienned
• 2 fennel bulbs, julienned
• 2 Tbsp. garlic, minced
• 1 Tbsp. Szechuan base
• 1/4 cup Spanish olive oil
• 1 Tbsp. white pepper
• 1 Tbsp. kosher salt
• 1 Tbsp. ground coriander
• 1 Tbsp. ground ginger
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/2 cup lobster stock
• 1 bunch fresh parsley, finely chopped

Caramelize onions in a skillet and deglaze with stock. Add remaining ingredients and simmer until al dente.

Five Peppercorn Mix:

• 1/4 cup ground fennel seeds
• 1/4 cup Greek seasoning
• 1/4 cup five spice peppercorns
• 1/4 cup ground coriander

Grind all spices and mix thoroughly. Lightly dust tuna filet with mixture. Sear in a hot skillet.

Tempura Batter:

• 4 cups flour
• 1 cup cornstarch
• 1 pkg. ranch dressing mix
• 1 Tbsp. garlic powder
• Salt to taste
• 3 cups beer
• 1 cup soda water
• 3 eggs
• 1 tsp. baking powder

Combine flour, baking powder, cornstarch, ranch dressing, garlic and salt. Fold eggs into flour mixture. Slowly whisk in beer and soda water. Dip peeled, deveined shrimp (with tails on) into tempura batter. Fry in hot oil until golden brown and crispy.

Wasabi Cream:

• 1 cup heavy cream
• 1/4 cup wasabi powder

Whip the cream and wasabi powder together.

To serve:

Place fennel and red cabbage in center of serving plate. Lay sliced tuna filet and tempura shrimp on either side. Garnish with wasabi cream.

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Mix all ingredients in a large bowl. Pour into custard cups. Bake at 275 degrees for 45-50 minutes in a hot water bath until set. Cool in water bath. Remove from pan, cover and chill at least 8 hours.

Spun Sugar:

• 1 cup granulated sugar
• 1/4 cup water

Boil syrup without stirring until very pale. Remove from heat. Cool until thick enough to drizzle, approximately 8 minutes. In one hand, hold two forks back to back. Dip tines into caramel mixture, letting excess drip into pan. Rapidly wave forks back and forth over parchment paper. May be made one day ahead and kept in airtight container at room temperature.

Spun Chocolate:

• 1/4 cup heavy cream
• 1 cup chocolate chips

Heat cream and mix with chocolate chips until chocolate is melted. Repeat process for Spun Sugar.

To serve Crème Brulee:

Top custard cups with whipped cream. Break spun chocolate and caramel drizzles into pieces and garnish.

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