Out and About
Video: Wilmington chef cooks with fresh seafood
Seabird chef Dean Neff has a hands-on demo of his Spring Harissa Grilled Shrimp Louie with soft-boiled farm egg, spring vegetables and greens.
W R L dot coms cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Hello there. Welcome, everyone to W. RL's Digital. Siri's cooked like the pros. My name is Chad Blackwelder. I work with the North Carolina Department of Agriculture. I do food service marketing. We're really excited to be partnering again with US Food Service and WRL to bring you guys this Siri's we're gonna be featuring North Carolina chefs cooking with North Carolina products. We hope that you enjoy the Siri's everybody. My name's Dean Neff were in women to North Carolina. I'm opening a restaurant in late summer called Seabird in Downtown, and I wanted to show you a springtime here. We're in my backyard and wanted to show you some things that we're seeing in our farmers market here on the coast and give you some ideas for cooking at home. So we're gonna end up doing a shrimp Louie, which is this really classic American salad that bringing in a lot of ingredients. It's a really classic recipe, but by utilizing some of the fun things that we find, a market will kind of make it your own and make it more current. And also, we're gonna do a couple pantry items were gonna dio preserve lemons, and we're gonna make a rose petal Theresa. So let's get started with the preserved lemons. Something that's really simple, really great to have in your pantry on they last forever. So it takes about a month and a half to make basically what we have here, we've got a mixture of some star niece, black peppercorns, Bay Leafs, um, Coriander, of course, lemons that we've washed really well, he was one of washing linens or buy organic We're gonna do is we're gonna take these and cut them into quarters, but not go all the way through like that. We'll make sure we have a really clean mason jar handy with lid. These are gonna get stored in the fridge. If you go all the way through. It's not end of the world. So we take a big scoop of salt with the herbs and spices. You squeeze it in there like that More of this in here, squeeze it. Same thing here. You can use any spices you want. I really like star niece, peppercorns, coriander star, niece is a really great spice to pair up with Citrus. Got that to the lid on it. It goes into the fridge for about three months. You probably use them after about a month, their best after three months or longer. But what you end up with is this. And what we're gonna do is we're gonna just use the rind. We're gonna put this into our rose petal harissa, which is a chili paste. It's got lots of complex flavors because we had a lot of different chilies to it. Really nice on chicken or steak or lamb. You could put it on scrambled eggs. Um, today we're gonna put it on the shrimp and kind of use it doesn't marinade. Then we're gonna actually make our shrimp louise sauce by, um, adding a little bit of this harissa into the mayonnaise with a little lemon juice. Um, just to kind of make a shrimp Louie dressing. So what we've got here, we've got the preserved lemon rind. What we're gonna do is we're gonna cut out really carefully all of the piff and the juice. We're gonna cut this up, mince it, really. Finally, and then we're gonna go into mortar and pestle and really pulverize all these spices and garlic and everything together. I like to add sort of the chunkier things first so that we can really break them down when putting them into the mortar and pestle. So we've got to preserve lemon. We've got our garlic right there. We're gonna have a little bit of olive oil kind of get it going. We're gonna start pulverizing it together. This will keep in your fridge for easily a month and again, it's just something that's kind of ah, great way to really make your cooking at home a lot more exciting whether it's something simple to scrambled eggs or something that has, you know, serious a steak or lamb also kind of a great spring grilling out sort of condiment. Alright, so we've got that going Now I've got a little Aleppo here. We're gonna add this in Aleppo is not super hot, but it's kind of a brighter chili. Got a little black pepper at that end team, right? Got some toasted caraway seed, well tested human, A good bit of smoked paprika. We've got a rose petals and again you don't have to add these if you don't want Thio. It's kind of a fun variation of harissa that Adam, um, or to use other flowers. Got a little lemon juice. We've got some hot sauce. We make our own. You could use any hot sauce. You like that? All right, so we got that. We're gonna have a little more olive oil in there. Start pulverizing this together. You end up with this really beautiful chili paste. All right, you can see this is turning really beautiful red. Now we're gonna assemble our salad. Uh, we're gonna grill shrimp. All right, so we're brushing the harissa onto the shrimp, and we've also got some really beautiful black pearl mushrooms we put on skiers. Usually when grilling shrimp. It's one of the few things you really want the grill to be super hot. So we've got this really cranked up. Shrimp will cook really fast, and you wanna try to develop a little bit of ah char on it in the short time that it takes to cook. So high heat is the way to go. Our greens and herbs going down with a little shaved radish, celery like that. So we're gonna add on some of these black pearl mushrooms. You could use the talkies or anything else. You're finding that the, uh, market these days there's a lot of great mushroom cultivators of our market here in Wilmington. You get all kinds of exciting varieties. We got that. We got our software today. We're gonna break this on the top today, you know? Nice and running very well. Squeezes lemons. Good Thio.