September 12, 2016
Shrimp? & Grits (& Honey ? & Salt)
Shrimp & Grits & Salt & Honey!
I’m so excited to share this ultimate Shrimp and Grits recipe with you! It’s one of the 7 courses I’ll be serving at our "Honey and Salt" Pop-up Restaurant this month. This recipe calls for mushrooms, which add a delicious richness to the classic southern dish. And, I’ll be topping it off with a dash of Utah Real Salt and a drizzle of local honey, which takes this dish to whole new level of scrumptious! This is just a sample of the incredible food we'll be serving at the Pop-up. To experience the entire evening, please join us at Snuck Farm, Friday September 30th. Seating is limited, so make your reservations soon.
SEPTEMBER RECIPE OF THE MONTH
Shrimp with Smokey Grits and Mushrooms
Ingredients for the Grits
2 T olive oil
3 cups stone ground grits
8 oz. grated smoked gouda
9 cups chicken stock
2 cups heavy cream
Redmond Real salt and pepper to taste
Finely dice onion and saute in olive oil until onion is translucent. Add the grits and stir until they are evenly coated in the oil. Add the water & chicken base and cook the grits simmering until tender and water is almost absorbed. Add the cream and stir. Add the grated cheese and stir until every thing is fully mixed. Serve immediately for best result.
Ingredients for the Shrimp, Sausage, and Bacon
8 oz of Creminelli sausage, finely chopped (or any hard salami of your choice)
8 oz of smoked bacon, chopped
2 lb. of mushrooms, sliced
2 bunches of green onion
2 T garlic, chopped
3 lb. of shrimp, peeled and deveined (20-24 count size)
1 T shrimp or lobster base
2 t. Old Bay seasoning
1 t. paprika
4 cups water
6 oz. butter, cut in pieces
Redmond Real salt and pepper to taste.
Diced red bell pepper and chives to garnish
Saute the sausage, bacon, mushrooms, and garlic until the mushrooms are cooked and bacon is crispy. Add a bit of olive oil, if needed. Add water and spices. Bring to a boil and add the shrimp and green onions. Cook until shrimp are pink and cooked. Slowly add the butter, constantly whisking until it is incorporated.
Spoon the grits into the bottom of a bowl and ladle the shrimp mixture over the top. Drizzle with a touch of honey and Redmond Real Salt and pepper to taste. Garnish with chopped chive and red bell pepper.
June 9, 2016
Pop-Up News and Great Grilled Corn
If you haven’t indulged your tastebuds in a Culinary Crafts event lately, you are in luck! We have a delicious pop-up open to the public coming up on June 18th in Park City! And, you'll love making this Elote corn at your next grilling party.
JUNE RECIPE OF THE MONTH
Elote! (Mexican Grilled Corn)
Summer is here and so is corn on the cob! It’s a favorite at our barbecue events, and, when grilled in the style of Mexican street food, “Elote" is absolutely sensational! You don’t know delicious until you’ve experienced corn on the cob grilled and dressed this way. Get out your grill and give this a try, you will be very, very glad you did!
6 ears of corn, husks intact
1 cup mayo
1 T. Cholula brand hot sauce
2 T. fresh lime juice
1 t. kosher salt
1 t. fresh ground pepper
1 t. sugar
1/4 chicken stock
1/4 cup cotija cheese, crumbled, for garnish
2 T. chopped cilantro for garmish
Plus tortilla chips for garnish and dipping, if you are taking it off the cob.
• Mix together the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock.
• Over medium hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn. If serving on the cob, remove from grill and roll back the husks and roll in mayo mixture and sprinkle with garnishes and serve.
• If serving off the cob, let the corn cool and then cut kernels off cob. Heat the mayo mixture and toss in the corn. Put garnishes over the top of the corn kernels and serve with tortilla chips.
• Be sure to have some fresh lime wedges for those who want a squeeze of lime to add a citrus tang.
May 23, 2016
Mint Infused Lemonade & 3 Events To Attend
If you haven’t indulged your tastebuds in Culinary Crafts' cooking lately, you are in luck! We have 3 delicious public events coming up in June!
June 2nd and 3rd - Culinary Crafts will have a booth at the “Tastemakers Event” in Salt Lake City at the Gallivan Center from 5:00 to 10 PM. We’ll be serving some of our authentic Italian zabaglione gelato with orange supremes in a vanilla mint marjoram light treacle.June 4th - Our “The Scenic Route” Pop-up Restaurant at Snuck Farms in Pleasant Groves. This promises to be the ultimate epicurean backyard barbecue with the feel of slow and easy scenic drive. The 6-course menu, set by Ryan Crafts, features what we like to call, "The Scenic Route Burger" - a burger that took no shortcuts on its way to your plate.
TICKETS: To attend any of the three events, you will need to purchase tickets!
For Tastemakers tickets and more information click here.
For tickets and more information for either of our Pop-up Restaurants go here.
MAY RECIPE OF THE MONTH
Mint Infused Lemonade
Mint infused Lemonade, is THE perfect thirst quencher to launch summer festivities. Using all fresh ingredients makes all the difference, and yes!, squeezing your own lemons is worth the trouble. To serve, we recommend using ice cubes, rather than crushed ice, as cubes melt slower than crushed ice. Or, you can make ice cubes out of your lemonade, and it’s even better! Have a wonderful kick-off to your summer, and we hope to see you at one of our June events!
5 cups cold water
3 lemons juiced and zested
1 cup granulated sugar
2 cups fresh mint leaves
Muddle mint leaves with lemon juice, zest and sugar in a glass pitcher.
Stir until the sugar is completely dissolved.
When ready to serve, strain the lemonade to remove the mint.
Garnish with fresh mint.
May 13, 2016
“Savor Park City” Pop-up Restaurant
PUREFOURHUNDERD presents “Savor Park City” in partnership with Culinary Crafts and Old Town Cellars. Indulge in a multi-course Modernist Mountain West dining event, in comfort, at Park City’s acclaimed Old Town Cellars. Culinary Craft’s Executive Chef, Greg Reith, has set a menu featuring Old Town Cellars wines that beautifully melds the nuances of each wine with a tantalizing culinary presentation. Wonderful surprises await you.
$200/person includes dinner and wine pairings as well as tax and gratuity. Seating is limited.
Get your tickets here: https://www.culinarycrafts.com/pop-up-restaurants-4/