Most people aren’t afforded the luxury of eating in the dining room at the exclusive Iron Horse Montana. But, thanks to executive chef, Rob Waltz, you can enjoy one of his wonderful recipes at home. This fall dish was full of flavor and delicious. I was so impressed with the explosions of taste in the shrimp toast that I plan to make as an appetizer for my next party.
Butternut Squash Bisque
2 1/2 C. cooked butternut squash
1/4 C. sweet onion (chopped)
1/4 C. celery (chopped)
1/4 C. carrot (chopped)
1 shallot (chopped)
1 clove garlic (minced)
3 C. chicken stock
1 C. heavy whipping cream
1 C. white wine
2 tsp. kosher salt
2 tsp. cracked black pepper
oil, olive and butter
cilantro for garnish
• Cut squash in half and remove seeds, brush with olive oil and place skin side up in a Pyrex baking dish. Add one cup of water and roast at 375 F for approximately 45 minutes, or until easily pierced with a sharp knife. Let cool and remove the inside of squash (should be soft) and chop coarsely then set aside.
• In a heavy bottomed large pot over medium low heat add one teaspoon butter and tablespoon cooking oil; add carrots, celery, sweet onion, garlic and shallot – lightly salt and pepper – sauté for at least 15 minutes stirring occasionally until vegetables are well caramelized and almost cooked through.
• Deglaze pot with one cup of dry white wine and let reduce by half then add chicken broth and reduce by half again.
• Add squash then puree in food processor or blender.
• Return to pot and add cream, simmer on low heat for ten minutes. Add salt and pepper to taste.
• Serve with fresh cilantro.
1/4 pound shelled deveined raw shrimp
1 Tbs. fresh Ginger (chopped)
1 clove garlic (minced)
Juice of 1/2 a Lime
2 Tbs. Cilantro (chopped)
1 egg white only
1 tsp. each salt and pepper
2 tsp. corn starch
• Place peeled deveined shrimp in a food processor and pulse until almost smooth.
Add egg white, lime juice, garlic, ginger, cornstarch, Cilantro, salt and pepper and blend well.
• Cut baguettes into 1/3 inch thick rounds and smear one side of each with shrimp paste.
• Heat oil in a non-stick pan over medium heat, add shrimp toast (shrimp side down), cook about 3 minutes until golden brown, flip and cook other side. (Similar to cooking French toast.)
• Serve with soup.
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