By John J Hudak Jr., CEC, AAC
Executive Chef/Co-Owner, Maitre D Foods by Chef Hudak
Chablis Lemon Sauce
Ingredients
4 Ounces Chablis
1 Ounce Lemon Juice
1 Tablespoon Shallots
1 Each Bay Leaf Crushed
4 Each Whole Black Peppercorns
2 Ounces Heavy Cream
8 Ounces Whole Butter
To Taste Salt, White Pepper & Chopped Parsley
Method of Preparation
Combine all ingredients except cream and butter in a saucepan and reduce until mixture foams.
Add cream and reduce by half
Over high heat, add butter a little at a time stirring constantly.
When butter is fully incorporated, remove from heat and strain.
Use as needed over a variety of items such as poultry, fish, seafood, vegetables or pasta.
San Bernardino Pasta
Ingredients
3 Each Shrimp – 16/20 Count, Peeled & Deveined
3 Each Sea Scallops – 10/20 Count
1/2 Ounce Olive Oil or Clarified butter
1 Ounce Garlic, Chopped
1 Ounce Shallots, Diced
1 Ounce White Mushrooms, Sliced
2 Ounces Tomatoes, Diced
1-2 Ounces Chablis
12 Ounces Your Favorite Pasta, Cooked
4-6 Ounces Chablis Lemon Sauce
1 Tablespoon Basil, Chiffonade
2 Ounces Green Peas
As Needed Seafood Stock (clam Juice Maybe Substituted)
To Taste Fresh Chopped Parsley
To Taste Salt, Fresh Ground Black Pepper
Method of Preparation
1) Sear shrimp and scallops in olive oil, remove and reserve until service.
2) Saut garlic & shallots in olive oil add mushrooms & saut 30 seconds.
3) Deglaze with Chablis, add tomatoes, simmer briefly.
4) Add seafood stock & Chablis lemon sauce.
5) Add pasta, toss in peas, basil and season to taste.
6) Place in serving bowl, garnish with seafood and serve with crostini.