Indian Harvest "Sunrise Blend" Cake over Two-Corn Charred Salsa with Shrimp

Indian Harvest "Sunrise Blend" Cake over Two-Corn Charred Salsa with Shrimp

InHarvest Products Used

Ingredients:

Recipe & Photo Courtesy of Chef Thomas Egan


Sunrise Blend Cakes:

  • 12 oz. of Indian Harvest Sunrise Blend with Quinoa Flakes
  • 2 ¼ c. chicken or vegetable stock

Charred Corn & Bay Shrimp Salsa:

  • 3 fresh yellow ears of corn
  • 3 fresh white ears of corn
  • ½ yellow onion, diced
  • 6 Roma tomatoes, roasted/skin off, de-seeded and chopped
  • 3 T. lime juice
  • 1 c. bay shrimp
  • 1½ t. ground oregano
  • 1½ t. ground cumin
  • 3 garlic cloves, smashed and chopped
  • salt and pepper, to taste

Cilantro Oil:

  • ½ c. olive oil
  • 1 bunch fresh cilantro

Chipotle Aioli:

  • ¾ c. mayo
  • 2 T. lemon juice
  • 3 garlic cloves, smashed and chopped
  • 2 chipotle peppers, de-seeded (from small can)
  • 2 T. of juice from can of chipotle peppers
     

Directions:

Sunrise Blend Cakes:

  1. Cook Indian Harvest Sunrise Blend with Quinoa Flakes according to method on package and let cool.
  2. Add two pasteurized eggs (lightly beaten) and 1/4 cup panko bread crumbs. Mix well, (eggs and bread crumbs are used as a binding agent to help product hold its round shape when forming cakes).
  3. Spread evenly in a half 4” deep hotel pan and place in freezer, for 10 - 15 minutes until product is solid but not frozen. Remove from freezer and using a 3” round cutter, cut 6 rounds and set aside.
  4. Bread “cake” rounds using flour, eggs and panko bread crumbs, in that order.
  5. In a large skillet or sauté pan, fry “cakes” while still somewhat solid so they hold their shape. Fry until golden brown on each side, approximately 2 minutes on each side. If not fully up to temperature after frying, place on a half sheet pan and heat in a oven pre-heated at 350°F for approximately 5 – 7 minutes or internal temperature reaches 155°F.

Charred Corn and Shrimp Bay Salsa:

  1. Cut corn from ears and sauté for 45 seconds, pull from heat and let cool.
  2. Score Roma tomatoes with an “X” on the bottom and toss in a bowl with a little olive oil, salt and pepper. Roast on a sheet pan in a pre-heated 400°F oven for 8 – 10 minutes. Let cool. Remove skins and seeds, chop and add to corn mixture.
  3. Add lime juice, bay shrimp, oregano and cumin; salt and pepper to taste.

Cilantro Oil:

  1. Using a mixer, mix olive oil and cilantro until both are well blended (approximately 45 – 60 seconds).
  2. Strain through a China Cap using cheesecloth; twice if needed. Place in a squeeze bottle and set aside.

Chipotle Aioli:

  1. Combine all ingredients except mayo, and puree in food processor.
  2. Strain through a China Cap discarding the solids and saving the liquid.
  3. Add liquid to mayo and mix well.