50 Massachusetts Ave. N.E.
Washington, D.C. 20002
(At Union Station)
(202) 289-6188
James Oakley - Executive Chef
Baker Yoke Yee with James Oakley...the Executive Chef.
Ingredients:
1) 6-8 (Size 16-20) Shrimp
2) 2 tsp. Dry Thyme
3) 2 tsp. Dry Oregano
4) 2 tsp. Dry Basil
5) 1 lb. Unsalted Butter and 1 lb. All
purpose Flour
to make roux...a
thickening agent
6) 2 tbs. Minced Garlic
7) 3 tbs. Unsalted Butter
8) 4 Bayleaf
9) 1 cup diced Onion
10) 1 cup diced Celery
11) 1/2 cup diced Green Pepper
12) 2 qt. Clam Broth or Clam Juice
13) 1 tbs. Salt
14) 2 tbs. Sugar
15) Pepper Mix
a) 1 tsp. Cayenne
Pepper
b) 1 tsp. White
Pepper
c) 2 tsp. Coarse
Black Pepper
Preparation:
1) Mix all the dry ingredients together
and hold to
the side.
2) Take the one pound of butter and start
cooking
until you get
a medium brown to black color.
This is where
you start making the black butter
Roux.
3) Once you get the butter the way it's
supposed to
be, pull away
from the heat and let it sit for a few
minutes before
adding the dry ingredients.
Remember...add
the dry ingredients (excluding the
flour) gradually.
It will begin foaming and might
possibly boil
over. We don't want that to happen!
4) Begin to add the flour to the butter
after the dry
ingredients.
Take your roux mix and cook over
low heat for
a few minutes to cook out some of
the starch from
the flour.
5) Add shrimp and cook until shrimp are
pink (about
5 minutes)
Ingredients:
1) 2 qt. Heavy Cream
2) 16 whole Eggs
3) 4 cups granulated Sugar
4) 1/4 cup Vanilla Extract
5) 2 tbs. Cinnamon
6) 1 tbs. Nutmeg
7) 2 1/2 cups Raisins
8) 2 loaves of Yeast Bread or French Bread
(approximately
24 to 30 inches in length)
9) Bourbon Sauce (see recipe below)
Preparation:
1) In a mixing bowl...mix all ingredients
except the
raisins and the
bread. Use a wire whip.
2) Cut bread into one inch size block
pieces.
3) In a two inch in depth pan, layer the
bread and
raisins until
it begins to overflow.
4) Take your whipped liquid mixture and
pour over
the bread mixture.
Using rubber gloves, take
your hands and
press liquid into bread mixture
until fully saturated.
5) Cover with foil and upt on top of a
sheet pan
with water fulling
covering the bottom of the
bread pudding
pan. This keeps the mixture from
burning on the
bottom, while at the same time it
uses steam as
part of the cooking process.
6) Place in a pre-heated oven at 375 degrees
for 1
hour and 15 minutes.
7) Serve with bourbon sauce around the
plate.
Ingredients for the Bourbon
Sauce:
1) 1 qt. Heavy Cream
2) 1/2 lb. Unsalted Butter
3) 3 cups Granulated Sugar
4) 1/4 cup Vanilla Extract
5) 1/2 cup Bourbon
Preparation for the Bourbon
Sauce:
Put all ingredients in a sauce pan and reduce by half
while using medium heat until you get a silky
texture.
Good Eating!!!
