Recipes

Welcome to the Recipe page for Culinary Bud.  Below are some of Chef John's favorite recipes, and I hope you try them at home or with friends.  If you ever need a special recipe, please send me an email:  chefjohn@culinarybud.com

 

Chef John's Recipes

Fresh Mexico Style Shrimp Cocktail

3/4 Cup V8 Juice or Clamato

1 Cup Catsup

2 Key Limes, Juiced

3 Teaspoons Hot Sauce (Cholula or similar – not Tabasco)

1 Pound Cooked Shrimp

1 Roma Tomato, cleaned and chopped

½ Cup White Onion, chopped

½ Cup Cucumber, seeded and chopped

¼ Cilantro, chopped

1 Serrano Chile, cleaned and minced

1 Avocado, diced

Optional – splash of Orange Soda

Mix the V8 and Catsup together, add the hot sauce and lime juice – adjust for desired consistency.  Add remaining ingredients- except for avocado - and blend well.  Cover and chill for at least two hours.  Before serving, add avocado and blend well.  Serve with chips or tostado shells.

Grilled Shrimp Skewers with Andouille Sausage and Cherry Tomatoes with Paprika Oil

3/4 cup olive oil

4 large garlic cloves, pressed

2 tablespoons chopped fresh thyme or dried herbs

5 teaspoons smoked paprika

4 teaspoons Sherry wine vinegar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined

12 1-inch-long pieces andouille or other fully cooked smoked sausage

12 cherry tomatoes

12 2-layer sections of red onion wedges

Olive or Avocado Oil

6 Metal or Bamboo Skewers; if Bamboo, soak in water for 30 minutes

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet.

DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 4 to 6 minutes depending on size of shrimp.

Arrange skewers on platter. Serve with remaining bowl of glaze.

Mesquite Grilled Shrimp

1 pound jumbo or large shrimp peeled and deveined

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon smoked paprika

1 teaspoon Mexican Oregano

Light a charcoal grill and heat for about 20-30 minutes until gray; or, turn on gas grill to medium-high heat for about 8-10 minutes.

Place the shrimp into a large mixing bowl. Drizzle with olive oil and lemon juice.

Sprinkle paprika, Mexican oregano, basil, salt, pepper, and cayenne pepper over shrimp.

Place shrimp in an oiled grill pan or basket.

Cook shrimp for 5-6 minutes until they are no longer translucent, shake in grill basket to cook evenly.

Add to grits and serve. 

Santa Cruz Cheese Grits

4 cups water

1 teaspoon salt, or to taste

1 teaspoon black pepper, to taste

1 cup stone ground grits

4 tbsp butter

2 cup Monterrey Jack cheese, shredded

4-6 slices bacon, cooked and chopped

1 lb shrimp, peeled and deveined – and grilled

2 Roma tomatoes, cleaned and diced

Fresh roasted Green Chile, chopped – to taste

Bring water to a boil. Season with salt and black pepper. Add grits and cook until the water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Fry bacon in a large skillet until browned. Transfer to a paper towel lined plate to drain; cut or tear into small pieces when cool.

Spoon grits onto plate. Top with shrimp, sprinkle with bacon, chopped tomatoes and roasted green chile and serve immediately.