Hunger Bag Recipe Challenge by Executive Chef Chad Blunston of the Claremont Hotel, Club & Spa | NBC Bay Area

Hunger Bag Recipe Challenge by Executive Chef Chad Blunston of the Claremont Hotel, Club & Spa

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    NEWSLETTERS

    Chad Blunston

     

    Berkeley's Executivens Chef, Chad Bluton of Claremont Hotel, Club & Spa has constructed a few holiday dishes using the contents of the Safeway Hunger Bag items.

    Shrimp marinade

    • 2 pc       Shallots, chopped

    • 1 Tbsp   Dark brown Sugar

    • ½ Tsp    Kosher Salt

    • 3 pc       Kaffir Lime Leaves

    • 2 pc       Macadamia Nuts

    • 2           Clove Garlic, Chopped

    • 1-2         Red thai Chilies, stemmed (Use one for mild, two for an extra kick)

    • 1            1” Piece Ginger, peeled and chopped

    • 1 Tbsp   Peanut Oil

    • 1 Tbsp   Coconut Milk

    • 12 pc     U-15 Sustainable Kauai Shrimp, Peeled, deveined, tail removed

    • 1 Tsp     Fresh Lime Juice

    • 1 bunch Organic Scallions

    • 12          Wooden Skewers, soaked in water

    Directions: 

    1. Puree the shallots, sugar, salt, lime leaves, nuts, garlic, chilies & ginger in a food processor

    2. Heat a medium sauce pan over medium-high heat. Add peanut oil.

    3. Add the paste and cook for approximately 5 minutes until the oil separates from the paste. Stir in the coconut milk.

    4.   Remove from heat and chill thoroughly.

    5. While the paste is cooling, remove shell, vein and tail from shrimp. Cut into three equal size pieces. Toss is lime juice and refrigerate.

    6. Remove root end of the Scallion and cut ½ inch pieces from firm part of stalk. Reserve small cut piece. Reserve remaining pieces for salad

    7. Once the paste is cool, marinade shrimp for minimum of four hours

    8.  After the shrimp has marinated the required time, thread onto soaked skewers, alternate with green onion piece

    9. Grill over charcoal fire. Spoon remaining marinade on the shrimp while grilling. It should only take a couple of minutes per side

    Peanut Sauce

    • 1            Tbsp Olive Oil

    • 2             Cloves Garlic, minced

    • 1             Shallot, Fine Dice

    • ½ Cup    Skippy Crunchy Peanut Butter

    • 8oz         Coconut Milk

    • ¼  Cup   Agave Nectar

    • ½ Cup    Fresh Lime Juice

    • ¼ Cup    Soy Sauce

    • 1 Tsp      Fish Sauce

    • ½ Tsp     Red Pepper Flakes

    • 1 Tbsp   Toasted Peanuts, Crushed

    Directions: 

    1.  Heat a small sauté pan over medium-high heat. Add Olive Oil, add fine diced shallot, and sweat for 30 second moving constantly. Add minced garlic and seat for another 30 seconds. Remove from heat allow to cool and add to Food processor.

    2. To the food processor add ½ Cup Skippy Crunchy Peanut Butter, Coconut milk, Agave Nectar, Lime Juice, Soy Sauce, Fish sauce & Red Pepper Flakes. Taste, adjust seasoning if necessary.

    3.  Place in a small dipping bowl and top with toasted Peanuts.

    Organic Vegetable Salad, Black Garlic Vinaigrette

    • 1 lb         Spaghetti Noodles

    • 1 Tbsp   Kosher Salt

    • 4oz         Organic Red Cabbage, Shredded

    • ½             large Organic Red pepper, seeded and sliced thin

    • ½ bunch Organic Scallions cut on bias

    • 1 large   Organic carrot, Shredded fine   

    • ½ Tsp     Red Pepper Flakes

    • 2 clove black garlic, minced

    • 3 Tbsp  CA Olive Oil

    • ¼ Tsp     Kosher Salt

    • 1 Tbsp   Rice Wine Vinegar

    • 1 Tbsp   Chives, Chopped

    • 1 Tsp      Parsley, Chopped

    • 1              Lime Juiced        

    Directions:

    1. Place a large pot of Water on high heat (1 gallon of Water per lb of Pasta) bring to a Rolling Boil.

    2. Add the kosher Salt.

    3. Add 1 lb of Spaghetti, cook until al dente. Drain water, spread the noodles out to cool. Do not rinse

    4. Combine noodles, cabbage, red pepper, scallions, carrot & red pepper flakes in a large bowl.

    5. In a separate bowl, combine black garlic, olive oil, salt, vinegar. Mix Well

    6. Toss noodles and vegetables with half the vinaigrette and half of the chopped herbs. Let rest in the refrigerator for 2 hours.

    7. Just before serving, toss with remaining vinaigrette and herbs and juice of 1 lime. Adjust seasoning if require.


    Roasted Free Range Chicken, Sonoma Organic Mushrooms Pasta

    Double Smoked Bacon & Fire Roasted Brussels Sprouts, Chicken Noodle Cream

    • 6oz         Grapeseed oil

    • TT           Kosher Salt

    • TT           Black pepper, fresh ground

    • 6oz         Organic brussels sprouts, trimmed and scored

    • 8oz         Organic maitake/hen of the woods mushrooms, quartered

    • 5oz         Double-smoked bacon, ½ “ cubes

    • 4oz         Organic shiitake mushrooms, stem removed, sliced

    • 4oz         Organic enoki mushrooms, root end removed

    • 4oz         Organic king trumpet mushrooms, sliced lengthwise

    • 1 pc        Organic yellow squash, halved lengthwise and sliced

    • 1 tbsp   California olive oil

    • 1lb          Boneless/skinless free range chicken thigh, cut in 1” cubes

    • 1 tsp      Roasted garlic, minced

    • 1 can      10.5oz condensed chicken noodle soup

    • 1 ½ cup Heavy cream

    • 2 med   Sweet potato, peeled and ¼ “ Dice

    • ½ bunch Chives, chopped

    • 1 lb         Spaghetti noodles

    • 1 tbsp    Kosher salt

    •  TT          Parmesan Reggiano, shaved

    Directions:

    1.  Preheat oven to 425F.

    2. Season trimmed and scored Brussels sprouts and place in an oven proof dish.  Roast for 30-40 minutes.

    3. Season quartered maitake mushrooms with 1oz grape seed oil, salt and fresh ground pepper. Place in oven proof dish and roast for 15-18 minutes.  Remove from oven and let cool

    4. Over medium-low heat, place a medium size thick bottom pot.  Place diced double-smoked bacon in pot, stir constantly to render.  When complete, remove from heat and drain on a paper towel lined plate.

    5. Over high heat, place 1oz grapeseed oil in a 10” sauté pan.  Cook shiitake mushrooms, reserve any remaining liquid in a separate bowl.  Place cooked mushrooms in large bowl.

    6. Repeat above step for enoki and king trumpet mushrooms.

    7. Over medium-high heat, place 1oz grapeseed oil in sauté pan.  Season sliced yellow squash and sauté until tender.  Remove from heat and let cool.

    8.  Over medium heat, place 1oz grapeseed oil in sauté pan.  Season chicken and sauté until cooked, approximately 10-12 minutes.  Remove from heat and let stand.

    9.  Over medium-high heat, place a medium size thick bottom pot, heat 1oz grapeseed oil and minced roasted garlic, add soup, add cream and lower heat to medium.  Simmer for 5 minutes. Place cream mixture in blender and blend until smooth.  Return to pot and add sweet potato. Simmer on low for 15-18 minutes until sweet potato is tender.  Add any remaining mushroom liquid.

    10. Place a large pot of water on high heat (1 gallon of water per lb of pasta) bring to a rolling boil

    11. Add the kosher salt

    12. Add 1 lb of spaghetti, cook until al dente.  Drain water and allow to cool.  Do not rinse pasta in cold water.

    13. Over medium heat, add Brussels sprouts, mushrooms and chicken in a large pot.  Heat thoroughly, add spaghetti and chives .

    14. Spoon sauce over bottom of serving vessel, add other elements on top, finish with bacon and fresh shaved parmesan.