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Chef Joachim Splichal´s Lobster & Shrimp

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 28 October 2012 at 04:13
 
 
                     www.patinagroup.com
Chef Joachim Splichal.
 
 
 
German born Chef Joachim Spliach has been a Chef, Restaurateur and Author in Los Angeles, California since he opened his Patina Restaurant in 1989. Todate, Joachim is an investor in numerous restaurants.   
He had told me years ago, that Painters to some extent influence and inspire  him, particularly Rauschenberg, because he placed all these varying elements into his prints and thus, reflects a little of Joachim´s dishes. He employs touches of Asia, Italian, Mexican and French and then, all of a sudden it tastes fabulous.
 
 
Here is a recipe employing lobster and shrimp.
CHEF JOACHIM´s SPICHAL´s SANTA BARBARA LOBSTER & SHRIMP WITH GRAND MARNIER ...
 
Serves 4 as an Appetiser:
4 stalks celery heart with leaves
1 tblps. corn oil
3 tblps. unsalted butter
3 tblsps. freshly ground black, green and rose peppercorns
4 ounces Fennel julienned ( strips )
1 tblsp. Californian white wine
4 ounces homemade chickenstock / broth
juice and zest of 1 orange
1 tblsp. Grand Marnier
1 orange fileted
1 large Lobster
12 large Shrimp
 
1) heat the corn oil in a sauté pan over high heat and sauté the celery stalks for 30 seconds.
2) Melt 1 tblsp. butter over medium high heat and sauté the julienned celery & the fennel with a pinch of salt for 2 mins.
3) Remove and place on a platter, tent cover to keep warm
4) roll the shrimp and the lobster meat in the crushed peppercorns so they are half covered in pepper and using the same sauté pan, heat 1 tblsp of butter until golden and briefly sauté the shellfish about 60 seconds
5) remove and place on a platter and tent to keep warm
6) using same sauté pan, briefly sauté shallot in remaining butter and season with black pepper and salt to taste
7) deglaze the pan with the white wine and cook until reduced 1/3
8) add the chicken stock, orange juice, orange zest and orange filets and then cook, for another 30 seconds.
9) Remove from heat and add the Grand Marnier or other orange flavoured liquor and toss the lobster and shrimp in the sauce
 
SERVE:  DIVIDE THE CELERY STALKS AND FENNEL BETWEEN 4 PLATES AND TOP EACH PLATE WITH THE THREE SAUCED SHRIMP & LOBSTER PIECES AND GARNISH WITH SAUTÉED CELERY HEARTS.
 
SERVE WITH: CRUSTY HOT FRENCH BAGUETTE AND THE SAME WHITE WINE THAT WAS EMPLOYED OR A SPARKLING WHITE OR ROSÉ ...
 
ENJOY, Margi Cintrano.
  
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