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$20 Dinner with Shaun Doty

Yeah! Burger chef recalls the European and Southern styles that made Shaun's a favorite

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(All recipes serve about two)

Potted chicken liver mousse with toasted ciabatta

Ingredients
• 2 tablespoons butter
• 1 pound chicken livers, cleaned
• Salt and pepper to taste
• Splash of bourbon
• 8 ounces heavy cream
• 1 baton loaf ciabatta, sliced
• Parsley to garnish
• Olive oil

Directions: In a skillet preheated over medium-high heat, brown the butter. Add livers, salt and pepper, cooking two minutes per side. Deglaze the pan with a generous splash of bourbon at the end.

In a blender, quickly combine livers and pan drippings with heavy whipping cream, blending until fully smooth.

Pour mousse into small jars and cool, ideally for four hours though less will do. Serve with ciabatta, toasted with olive oil and salt, and garnished with parsley, if available.

Pork schnitzel with Brussels sprouts

Ingredients
• Neutral cooking oil (such as canola or grapeseed)
• 4 half-inch thick, boneless pork chops
• 1 egg, beaten
• 1/2 cup flour
• 1/2 cup breadcrumbs
• 2 cups Brussels sprouts, ends trimmed and halved
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 green onions, tops trimmed
• Fresh lemon juice

Directions: Preheat a large skillet (preferably cast-iron) with about a quarter inch of cooking oil, over medium-high heat.

Trim and discard the fat from pork chops and place each individually between two sheets of plastic wrap. Using a meat mallet, beat the chops evenly to about 1/8-inch thickness. Set out two shallow dishes, one with the beaten egg and the other with the flour and breadcrumbs combined. Dredge the chops in egg first, then the breadcrumbs. Fry chops for a few minutes on each side, until golden brown.

In a preheated skillet with butter and olive oil, add Brussels sprouts and sauté for five minutes.Simmer green onions in 1/4 cup of water.Plate schnitzels with Brussels sprouts and onions atop. Finish with a generous squeeze of lemon.

Apple, date, and cheese salad

Ingredients
• 1 apple, julienned
• 1/2 cup dates, pitted and quartered
• 1/2 cup pecan pieces
• 1 tablespoon poppy seeds
• Salt to taste
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 small block farmhouse cheddar, shaved
• Olive oil

Directions: Toss julienned apple, quartered dates, and pecan pieces in a bowl with poppy seeds, salt, olive oil, and vinegar. Plate and top with a generous amount of shaved cheddar. Finish with a drizzle of olive oil.

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