07 Jun 2011, Posted in Community.
Underground Supper Club in Downtown LA
Just a couple weeks ago, Prometheus Springs was invited by Chef Pace Webb to participate in her monthly underground supper club event in in downtown Los Angeles. Pace was excited by the idea of using our capsaicin spiced elixirs as the main ingredient for the night and she did an amazing job at not only incorporating the flavors of our elixirs but also really highlighting the unique notes of Prometheus Springs into three capsaicin spiced dishes.
The setting was a loft in downtown LA’s industrial district and the crowd was an eccentric and eclectic group of influential foodies. The night started off with some Prometheus cocktails as Pace and her team cooked live for everyone to see. Shortly after a few rounds of spicy cocktails, the social dilation effects of capsaicin and vodka started to kick in the vibe got really good. By that time, the food was almost ready to plate and everyone took their sits. dishes and explained wonderfully creative dishes as you can see in the following video:
We’ve also provided you with all three recipes below so you can put on your chef hat and try them yourself:
Lemon Ginger Risotto Panko Cakes with Lemon Ginger Gastrique
serves 6
Cakes
Ingredients:
1 cup risotto
3 cups Prometheus Springs Lemon Ginger (1 1/2 16 oz bottles)
3 tablespoons soy sauce
1 medium shallot, minced
salt to taste
1 cup panko crumbs
1 cup plus 1 tablespoon vegetable oil
1 egg
1 sheet parchment paper
Method:
Heat 2 quart saucepan on medium. Add 1 tablespoon vegetable oil. Sweat shallots in vegetable oil until translucent, about 3 minutes. Add rice and lightly toast with vegetable oil and shallots for about 2 minutes. Add 1/2 cup of Prometheus Springs Lemon Ginger. Stir once and turn heat to low. Do not stir again until all of the liquid is absorbed. Add liquid in half cup increments until rice is cooked. Season with soy sauce and salt. Cool risotto mixture and stir in one egg.
Lightly oil a piece of 1/2 sheet sized parchment paper with vegetable oil and add about 1 1/2 cups of the risotto mixture in the middle. Fold the parchment over and tightly shape the mixture into one long 3D rectangular brick. Unwrap the risotto mixture and with a bench scrape or dull end of a knife, cut the brick into 3 equal parts and carefully transfer to a lightly oiled cookie sheet. You can re-shape once they are on the cookie sheet to be uniform bricks. Repeat with remaining risotto mixture and freeze cakes for about one hour.
Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer.
Remove from freezer and dredge with panko. Fry until golden brown.
Gastrique
Ingredients:
2 shallots, minced
16 oz. Prometheus Springs Lemon Ginger
1/4 cup brown sugar
salt to taste
Method:
Add shallots, Prometheus Springs Lemon Ginger, and brown sugar in a small saucepan and reduce about 30 minutes until thick bubbles form and sauce has reached thick consistency. Season with salt to taste.
Recipe Note: Risotto mixture can be made 1 day ahead. Gastrique can be made one day ahead and brought room temperature before serving.
Citrus Cayenne- Poached Halibut
serves 6
Ingredients:
2 1/4 lbs. halibut, portioned into 6 oz. filets
32 oz. Prometheus Springs Citrus Cayenne
cheesecloth
salt to taste
Method:
Bring Prometheus Springs Citrus Cayenne to just below a simmer, about 180 degrees. Wrap each filet in cheesecloth and tie off. This is to prevent the fish breaking during the poaching process. Season the filets with salt. Submerge filets into liquid and cook 10 minutes per inch of thickness (height). Retain liquid and remove filets onto a sheet tray. Cut off or untie the cheesecloth. Serve with poaching liquid.
A nice accompaniment to this dish is mashed potatoes served below the filet with a garnish of fried shallots atop the filet.
Mango Chili Granita with Vanilla Chantilly
serves 6
Ingredients:
24 oz. Prometheus Springs Mango Chili
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar (can add more to taste)
1 teaspoons vanilla extract
1 ripe mango, small dice
Method:
In an airtight container that is wider than it is taller, freeze Prometheus Springs Mango Chili until completely frozen. Scrape mixture with a spoon to get snow cone-like ice flakes.
For the whipped cream, add heavy whipping cream, confectioners sugar, and vanilla extract to a mixing bowl and whip until stiff peaks are formed.
In small 8 oz. glasses layer granita and whipped cream, bottom layer being granita and top layer being whipped cream. Garnish with diced mango and serve immediately.
Mango Chili Granita with Vanilla Chantilly
serves 6
Ingredients:24 oz. Prometheus Springs Mango Chili 1/2 cup heavy whipping cream2 tablespoons confectioners sugar (can add more to taste)1 teaspoons vanilla extract1 ripe mango, small dice
Method:
In an airtight container that is wider than it is taller, freeze Prometheus Springs Mango Chili until completely frozen. Scrape mixture with a spoon to get snow cone-like ice flakes.
For the whipped cream, add heavy whipping cream, confectioners sugar, and vanilla extract to a mixing bowl and whip until stiff peaks are formed.
In small 8 oz. glasses layer granita and whipped cream, bottom layer being granita and top layer being whipped cream. Garnish with diced mango and serve immediately.
On a side note on the night: After everyone finished their main course we went up to the roof to enjoy the music stylings of a the extremely talented Ysanne Spevack who’s known for her recordings with bands such as Smashing pumpkins . She performed a couple absolutely amazing songs, one of which was a piece that she was working on for David J of Bauhaus that she had finished so recently that David himself hadn’t even heard it yet. We were very fortunate to witness this private roof top premiere, so hope you enjoy the video.
