Recipes from the Kitchen
Williamsburg Virginia Dining
Faux Shark Fin Soup
This delicious and shark-friendly alternative to traditional shark fin soup is a tasty way to support ocean health. "Close your eyes," says Chef Peter Pahk. "Taste and savor the texture and flavor of this soup. It's even better than the 'real' thing because it's NOT Sharkfin!"
Ingredients
(Serves 6)
- 1 ounce Chinese black mushrooms (shitake)
- 8-10 pieces of dried tree ear mushrooms
- 2 ounces cellophane noodles
- 2 ounces skinless raw chicken breast
- 2 ounces lean raw pork
- 2 cups unsalted chicken broth
- 2 cups water
- 1 tablespoon dark soy sauce
- Dash of sesame oil
- White pepper, to taste
- Salt, to taste
- 2 tablespoons cornstarch
- 4 tablespoons water
- 1 egg, lightly beaten
Directions
Soak the black mushrooms, tree ear mushrooms and cellophane noodles separately in hot water for 4 hours until they soften. Drain well.
Remove the hard stems of the black mushrooms (you can save them to cook with other Chinese soups) and cut the remaining pieces into small strips. Chop the tree ear mushrooms into small pieces and cut the cellophane noodles into 1-inch pieces with scissors. Set aside.
Slice the chicken breast and pork into thin strips.
Bring the chicken broth and water to a boil. Add the chicken, pork, black and tree ear mushrooms, and cook until all ingredients are cooked through and softened. Add the cellophane noodles, soy sauce, sesame oil, white pepper and salt to taste.
In a small bowl, mix the cornstarch and water to make a thick slurry. Return the soup to a boil, stir in the cornstarch mixture and beaten egg and mix well. Remove from heat and serve in small bowls.
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Beer-Braised Shrimp
Ingredients
- 1/4 cup extra-light olive oil
- 10 garlic cloves, very coarsely chopped
- 11/2 pounds (about 36) large shrimp, peeled and deveined
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 bottle (12 ounces) Budweiser
- 1/2 cup fresh lime juice
Directions
In a large heavy skillet over high heat, heat the olive oil and garlic until the garlic starts to caramelize, 1 to 2 minutes. Add the shrimp and season with the cayenne and the salt and black pepper to taste.
Serving Suggestion
Serve with an American-Style Premium Lager, such as Budweiser
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Garlic-Poblano Guacamole
Ingredients
- 6 garlic cloves, unpeeled
- 1 red bell pepper
- 1 poblano chile
- 1 ripe avocado, pitted, peeled, and coarsely mashed
- 1/4 cup finely chopped green onions, white and tender green parts
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- Tortilla chips
Directions
Bake until soft, about 15 minutes. Let cool slightly, then remove the skins. Place the roasted garlic in a serving bowl and mash with a fork.
Preheat the broiler. Place the bell pepper and chile on a baking sheet and broil 4 to 5 inches from the heat source until the skins are blackened and blistered all over, about 8 minutes. Remove from the broiler. Lower the oven temperature to 425°F.
Transfer the roasted pepper and chile to a paper or plastic bag and close tightly. Let stand for 10 minutes (the steam will loosen the skins), then peel, stem, and seed the pepper and the chile, and chop finely. Add the pepper, chile, avocado, green onions, cilantro, lime juice, and salt to the mashed garlic, stirring well. Serve the guacamole with the tortilla chips.
Cook’s Tip: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown.
Makes 8 servings
Serving Suggestion
Serve with a Dry Stout, such as Bare Knuckle Stout