These bites and nibbles from our 4Memphis culinary partners are the
perfect shareable noshes for wedding events or watching the big game!
Cheers to sharing the perfect dining experience in 2020!
Photography by Mark O. Ramirez
Pork Belly with Pickled Fruits & Vegetables
Cure pork belly in a salt-sugar mixture, spices as desired. Cure for two days. Rinse mixture off with water, braised at 250
degrees for 8 hours or until tender.
Pickled Fruits & Vegetables:
1 cup rice wine vinegar
½ cup lemon juice
Salt to taste
Sugar to taste
Bring all ingredients to boil. Place desired fruits and vegetables separately into bags or containers, pour hot pickling
liquid into each vessel and cool. Refrigerate for at least 6 hours before serving.
Salud! at Whole Foods, Poplar Avenue
Seared Scallops with Asparagus and Lemon
Zest and juice of 1 lemon
¼ cup white wine vinegar
½ cup dry white wine
5-6 tablespoons unsalted butter, cold and cut into
Salt and white pepper, to taste
Olive oil, as needed
1 bunch asparagus, ends trimmed and cut into
Salt and pepper, as needed
20 bay scallops, dried with paper towels
For the Beurre Blanc, combine in a small saucepan over medium high heat the lemon zest and juice, white wine vinegar and white wine. Bring the mixture to a boil and reduce down until about 1 tablespoon of the mixture remains. Off the heat, begin whisking in the butter a few
pieces at a time to thicken the sauce. If the butter is melting too quickly, cool down the mixture before adding more butter; if the butter is not melting into the sauce, return the pan over a low heat and continue adding the butter. Keep warm.
In a fry pan, heat 2 tablespoons of olive oil over medium high heat. Add the asparagus pieces and season well with salt and pepper. Cook, stirring occasionally, until tender and lightly charred. Remove from the pan and wipe clean with a paper or kitchen towel.
Season the dried scallops with salt and pepper on both sides.Return the fry pan to high heat and add 1 ½ tablespoons of oil, swirling the pan to coat. Once the oil is almost smoking, add the scallops in an even layer without touching, cooking for 1-2 minutes until nicely browned on one side. Turn over and cook for 1 minute more until the scallops are firm, yet bouncy when pressed in the center. Arrange on a serving platter. Top with a drizzle of the prepared sauce and two pieces of asparagus. Serve immediately. You may need to cook the scallops in batches depending on the size of the pan used. If so, make sure to wipe out the pan and use fresh oil with each batch.
8 ounces calamari
2 cups buttermilk
1 green bell pepper, julienned
1 red bell pepper, julienned
1/2 cup peppadew peppers, chopped
1/2 cup banana peppers, chopped
1/2 red onion, julienned
Cut the calamari into bite size pieces. Soak in buttermilk for one hour. While soaking, put all of the peppers and onions in a skillet and sautee with butter and garlic until tender. Once done, drain the buttermilk from the calamari and toss evenly into corn flour. Make sure grease is at 350 F and drop calamari into fryer for 2 minutes. Once it is cooked, drain the grease and top with sauteed peppers.
Poached Shrimp served with Coctail Sauce
For the Shrimp:
2 pounds shrimp
2 onions, chopped
1 carrot, chopped
1 bunch celery, chopped
2 tablespoons whole black peppercorn
2 bay leaves
Place all ingredients except shrimp into a stockpot of water. Bring to a boil, and boil for 30 minutes. Put shrimp in the stockpot, and let sit for 5-7 minutes. Once the shrimp is cooked through, strain and cool immediately, discarding all cooked vegetables and seasoning.
Served with cocktail sauce.
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