Dining With Us ~ The River Tavern ~ Recipes and Secrets
Wasabi Pea Crusted Shrimp with Vietnamese BBQ Sauce
By Marc Andrew Scott
Executive Chef / F & B Director
River Tavern at Hawk Inn and Mountain Resort
Shrimp 16/20 - 8 shrimp, peeled and deveined
Wasabi Peas, 1 cup
Flour, 1 cup
Eggs, 2 each
Salt, to taste
Pepper, to taste
Old Bay Seasoning, to taste
Sesame Oil, 1 tablespoon
Vegetable Oil, 4 tablespoons
Soy Sauce, ¼ cup
Apricot Preserves, ¼ cup
Sambal Oelek, ½ teaspoon or to taste
Run a paring knife down the back of the shrimp but not all the way through to butterfly the shrimp. Carefully flatten. This will help the shrimp to cook evenly. Pat the shrimp dry. Set up a breading station. Flour first with the seasoning added and mixed. Second, crack eggs and beat thoroughly. Third Put peas into blender or food processor. Grind up finely. Flour the shrimp, then dip into eggs and allow to drain, then into pea dust. Set aside.
In a blender add soy sauce, apricot preserves, and Sambal Oelek. Put in squeeze bottle or into a dipping cup. You can adjust this is you want sweeter, or salt or heat from the Sambal.
Heat your oils in a sauté pan, add shrimp and cook all the way through turning as necessary. Watch carefully so not to burn. You can either finish in an oven or stay with the shrimp the entire process until internal temperature is 145 degrees.
Serve the shrimp with the sauce and enjoy as an appetizer or do more shrimp for an entrée.
Yield for two people.
Roasted Squash Bisque
One butternut squash
One spanish onion
2 qts. apple cider
1.5 tsp. Chinese Five-Spice
1 pt. heavy cream
salt and pepper to taste
Preheat oven to 350-degrees. Cut squash in half lengthwise and scrape out the insides. Discard the seeds and lay cut sides down in a small roasting pan. Add one quart of the apple cider to roasting pan and place in preheated oven. Cook until squash is soft. Remove the squash from the pan and let cool, reserving the liquid. When squash is cool enough to handle, peel the skin off and discard. Place the cooked squash in a medium-size cooking pot with the reserved cooking liquid, add the remaining quart of apple cider, the onion (peeled and finely chopped), and the Chinese Five-Spice. Cook ingredients over medium heat, stirring often until the onion is very soft. If the liquid gets too low, add water. Place mixture in a food processor and puree, then push through a sieve back into the pot. Add the heavy cream and slowly heat the soup to a simmer. Do not let the soup boil. Add salt and pepper to taste.
Grilled Pork Chops with Apple Chutney and
Sweet Potato Chef’s Fries
Four 12-oz. center-cut pork chops
4 large sweet potatoes
2 slices smoked bacon (diced)
1 spanish onion (peeled and diced)
3 MacIntosh apples (peeled, cored and sliced)
1 tbsp. cider vinegar
2 tbsp. dry currants
1 tsp. fresh thyme (finely chopped)
salt and pepper to taste
In a saute pan, cook the bacon and onions until onions are soft. Add the apple slices, currants, vinegar and thyme and cook until the apples are softened (but not mushy). Set this chutney aside until later. Place the sweet potatoes on a baking sheet and bake them at 350-degrees until they are fairly soft and set them aside to cool. Preheat both the grill and a deep fryer to 375-degrees. Salt and pepper the pork chops and grill them medium-well. Slice the potatoes lengthwise into four wedge-shaped quarters and when the pork chops are almost finished, deep fry the sweet potatoes until they are crispy. Serve pork chops immediately with the apple chutney and chef’s fries.
Bananas Foster Wontons
3 ripe bananas (thickly sliced)
3 tbsp. butter
¼ cup brown sugar
4 drops vanilla extract
1 shot dark rum
12 wonton wrappers
4 scoops vanilla ice cream
Preheat a deep fryer to 375-degrees. In a saute pan, cook the bananas and butter together with the brown sugar over medium heat until the sugar begins to caramelize. Add the vanilla extract and rum. Rum should ignite - allow it to burn itself out and take the pan off the heat and allow bananas to cool. When bananas have cooled, use two forks to crush them into a paste. Take the wonton wrappers and lay them next to each other on the work surface. Place a small spoon of the banana filling in the center of each wonton. In a small bowl, whisk the egg for one minute and then use a pastry brush to apply a little bit of the egg onto each wonton around the edges and then fold the wonton in half over the filling, sealing the edges. You may then freeze the wontons for future use or proceed as follows. Fry the wontons three or four at a time until they are golden brown, turning them over so that they cook evenly. Arrange three wontons on a plate per person together with a scoop of vanilla ice cream and a sprinkle of icing sugar.
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