Yacht chef in the making?
Invite your besties over for a 3 course meal - by you!
TO START
Bloody Mary Shrimp Cocktail
SERVES 8
INGREDIENTS
For the Shrimp:
1 lb large shrimp, peeled and deveined (4 shrimp p/p)
1 tsp Old Bay seasoning (optional)
Salt, to taste
Plain bread crumbs
Oil for frying
For the Bloody Mary Sauce:
1 cup of tomato ketchup
1/4 cup vodka (optional)
3 tbsp prepared horseradish (adjust to your spice preference)
1 tbsp Worcestershire sauce
1 tsp hot sauce (like Tabasco)
1/2 tsp celery salt
1/2 tsp smoked paprika (optional)
1 tbsp fresh lemon juice
Freshly ground black pepper, to taste
A pinch of salt
Garnishes:
Celery sticks chopped into small pieces
Lemon wedge
Cherry tomato cut in half
Pickles chopped into small pieces
Pickled jalapeno (optional)
METHOD
Cook the Shrimp:
Bring a large pot of oil to a boil.
Prepare your shrimp by tossing them in old bay seasoning, then whisked egg, then the breadcrumbs.
Add the shrimp to the oil and cook until golden and crispy.
Leave shrimp to rest on a paper towel to absorb excess oil.
Make the Bloody Mary Sauce:
In a mixing bowl, combine all sauce ingredients and salt and pepper to taste.
Assemble the Cocktail:
Add your sauce to the bottom of a bowl or the middle of a plate and assemble your shrimp on top, trying to get your shrimp to stand up if you can.
Garnish and Serve:
Garnish with all your toppings.
Serve chilled and enjoy your Bloody Mary shrimp cocktail!
Feel free to get creative with the garnishes or tweak the sauce to your liking. It's a fun and delicious twist on the traditional shrimp cocktail!
MAIN CHARACTER MOMENT
Honey Glazed Chicken with Sweet Potato Puree
SERVES 8
INGREDIENTS
For the Chicken:
8 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
½ cup honey
¼ cup Dijon mustard
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 garlic cloves, minced
For the Sweet Potato Purée:
4 large sweet potatoes, peeled and chopped
2 tablespoons butter
½ cup heavy cream (or milk for a lighter version)
Salt and pepper, to taste
For the Green Beans Side:
1 ½ pounds fresh green beans, trimmed
2 tablespoons butter
½ cup sliced almonds
1 tablespoon lemon juice
Salt and pepper, to taste
METHOD
Make the Honey Glaze:
In a small saucepan, combine honey, Dijon mustard, soy sauce, apple cider vinegar, garlic, and thyme.
Bring to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until the glaze thickens slightly. Set aside.
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Once seared, brush the honey glaze generously over the chicken.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should be 165°F or 75°C).
Make the Sweet Potato Purée:
While the chicken is baking, place the chopped sweet potatoes in a large pot and cover with water.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Drain the sweet potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper.
Mash with a potato masher or use a blender for a smoother texture. Adjust seasoning to taste.
Prepare the Green Beans Almondine:
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp.
Drain the beans and set aside.
In a large skillet, melt butter over medium heat. Add the sliced almonds and cook for 2-3 minutes until golden brown and toasted.
Add the green beans to the skillet, toss to coat, and cook for an additional 2-3 minutes. Squeeze fresh lemon juice over the beans and season with salt and pepper.
Time to plate and show us your style! Tag us in your creations @anchorandapron.co
GRAND FINALE
Mini Pavlova Nest
SERVES 8
INGREDIENTS
For the Pavlova:
6 (210 g) large egg whites room temp, this is just under 1 cup (7.5 oz)
¾ teaspoon cream of tartar
⅛ heaping teaspoon salt1 ½ cup (300 g) granulated sugar
1 ½ teaspoon vanilla extract
For whipped cream & assembly:
2 cups (473 ml) heavy whipping cream
⅔ cup (83 g) powdered sugar
1 teaspoon vanilla extract
lemon or other fruit curd optional
fresh fruit strawberries, blueberries, blackberries, sliced kiwi, and raspberries are all great options!
METHOD
Preheat your oven to 225°F (105°C) and line a large baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment (a paddle will work if needed), or a large bowl with an electric hand mixer, ensure your bowl and beaters are completely clean, dry, and grease-free—this is crucial for achieving stiff peaks.
Add the egg whites, cream of tartar, and salt to the bowl. Begin mixing on low speed until the mixture starts to foam.
6 large egg whites (210 g)
¾ tsp cream of tartar
Heaping ⅛ tsp saltBring a large pot of oil to a boil.
Gradually increase the speed to high. Add sugar, 1 tablespoon at a time, mixing for about 15 seconds between each addition until fully dissolved.
1½ cups (300 g) granulated sugar
Continue beating on high until you reach stiff peaks—the meringue should be thick, glossy, and fluffy. Rub a small bit between your fingers; it should feel smooth (a slight grit is okay and should dissolve in the oven).
Add the vanilla extract and mix briefly on low to combine.
1½ tsp vanilla extract
Scoop the batter in roughly ⅓ cup portions onto the prepared baking sheet to make 8 mounds. Use a spoon to shape them into "nests" about 2" apart. Alternatively, pipe the meringue into 3-inch-wide nests using a piping bag and nozzle.
Bake at 225°F (105°C) for 1 hour. Then, turn off the oven and leave the pavlovas inside with the door closed for at least another hour, or until completely cool before removing and assembling.