Lunchbreak: Savory recipes from Paramount Events chef Devon Quinn

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Paramount Events
1932 W. Lake Street
(773) 880-8044

Gulf Shrimp Tosta

12 26/30 shrimp, tail off
2 oz fennel and shallot, diced
1 Tbs Fresno chili
2 oz granny smith apple
12 crostini (salt, pepper and olive oil, toast briefly)

In a hot skillet, add enough olive oil to coat the bottom of the pan. Season with kosher salt, black pepper, and cook the shrimp until done through, and slightly caramelized. Remove from pan, and add the remainder of the vegetables to deglaze. After about 1 minute, add the apple Parisian balls (smallest melon baller/scoop) and sauté an additional minute. Place some of the vegetable-apple mixture onto the crostini, then the shrimp. Add a squeeze of lemon to finish.

Caramelized Cauliflower Fritters

12 oz cauliflower florets
2 oz Manchego, shredded
1 Tbs smoked paprika
2 oz self-rising flour
1 egg

In a hot skillet with olive oil, caramelize half of the cauliflower and remove from the pan to cool.  Add the rest of the cauliflower, manchego, paprika, flour and egg and mix until uniform. Some of the cauliflower will be slightly less cooked for more of a crunch. Scoop a tablespoon of the mix and pan fry it in olive oil until crispy and golden brown.

Persimmon, Serrano Ham, and Burrata Skewer

12 persimmon, 1 inch cubes
3 pcs shaved Serrano ham
3 oz fresh burrata
2 oz aged balsamic
24 pomegranate arils

Wrap the persimmon with the ham, and skewer to attach.  Top with a small amount of burrata, and pomegranate and drizzle with aged balsamic. Season with salt and black pepper.


Latest News

More News