Bonterra Dining & Wine Room Executive Chef Blake Hartwick's Shrimp & Chorizo Paella
2 qts Fish Stock
1 ts Saffron
1 cup Calasparra Rice or Aborio Rice
2 ears charred corn
2 oz Spanish Chorizo Chopped
4 oz Shrimp
1 tablespoon minced garlic
1 tablespoon minced shallot
1 roasted red pepper minced
Salt & pepper to taste
Use one 12” Paella Pan
Sweat shallots and garlic on low heat
Then add Chorizo & Rice.
In `1/3rds ladle in saffron fish stock and cook until the broth is soaked up by the rice and repeat. Do this step two more times. On the last step of the Saffron fish stock add shrimp and pepper in the beginning. Stir and mix in the shrimp more Once the shrimp is mixed in do not stir anymore. Let the rice cook until is begins to sizzle. Pull from stove and serve immediately.
Bonterra Dining & Wine Room's Summer Fruit Pies. Pastry Chef Jason Lemon
1/3 cup granulated sugar
2 teaspoons cornstarch
1/4 teaspoon salt
2 cups fresh frozen fruit pieces
1 lemon zested
-mix first three ingredients,
-combine mixture with fruit,
-place in heavy bottomed sauce pot, add water and cover half way.
-cook over medium low heat until thickened stirring frequently.
-remove from heat and add zest,
-pour into shallow container to cool,
-cover airtight and refrigerate until ready for use.
lavender cornmeal pie dough
1 1/2 cups flour
1/2 cup cornmeal
3 tablespoons lavender sugar
1/2 teaspoon salt
8 tablespoons butter
2 tablespoons shortening
1/3 cup cold water
1 tablespoon rice vinegar
-mix first four ingredients.
-add butter and pinch into pea size pieces,
-add shortening in the same method as butter,
-cover and refrigerate for twenty minutes.
-mix water & vinegar and add to base just until combined.
-shape into a disk and refrigerate at least four hours before using.