112 Krog Street, Suite R
Atlanta, Georgia 30307
Executive Chef and Owner: Kevin Rathbun
Chef Kevin prepared:
- Scallops Benedict with Sundried Tomato Biscuits
- Ahi Tuna Cruda with Tangerines, Extra Virgin Olive Oil, and Serrano Chile
- Lamb with Medjool Dates and Mint
- Garlic Shrimp with Tomatoes and Okra
Chef Kevin’s cooking segments were shot on location at The Cook’s Warehouse - Midtown.
Scallops Benedict with Sundried Tomato Biscuits
For the biscuits:
- 1/2 cup Cold unsalted butter (cubed)
- 2 1/4 cup All purpose flour
- 2 1/2 tsp Baking Powder
- 1 Tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 1/4 cup Buttermilk
- 1/2 cup Sun dried tomatoes (softened and minced)
Dice butter in small cubes and chill. In a separate bowl mix flour, baking powder, sugar, and salt. Add in minced sun dried tomatoes that have been softened in hot water and drained. Cut in butter with dry mixture until incorporated. Add chilled buttermilk and fold into dry mix until just incorporated (don’t over mix). Place on a floured surface and pat out to 3/4 inch thick. Cut silver dollar size and place on a sheet tray. Place in a preheated oven at 400 degrees and bake for approximately 12 minutes.
For the hollandaise:
- 2 Tbsp Lemon juice
- 4 Tbsp Hot water
- 3 each Egg yolks (large)
- 3/4 cup Clarified butter
- 2 tsp White Truffle oil
- 1/2 tsp Salt
- Pinch Cracked white pepper
In a stainless steel bowl add lemon juice, 1 part hot water and yolks. Whisk over a double boiler vigorously until fluffy approximately 2 minutes. As eggs start to thicken add a little water at a time. Start adding warm clarified butter until all butter is incorporated. Season with salt & pepper and truffle oil. As butter is added hollandaise will thicken add water to consistency.
Sear large scallops until brown on both sides. Season with salt and pepper as they cook. When done, place them on top of biscuits and cover with hollandaise sauce. If desired, sauté a little proscuito and use as a garnish.
Ahi Tuna Cruda with Tangerines, Extra Virgin Olive Oil, and Serrano Chile
- the best tuna you can afford
- Serrano chile
- extra virgin olive oil
- blood orange vinegar
- salt and pepper
The success of this simple dish depends on the quality of its ingredients. Cube the tuna, segment the tangerines, and thinly slice the chiles. Combine on a serving plate and drizzle with olive oil and vinegar. Season with sea salt and freshly ground black pepper.
Lamb with Medjool Dates and Mint
- Lamb top round, thinly sliced
- salt and pepper
- shallots, sliced
- Medjool dates, roughly chopped
- mint, roughly chopped
- olive oil
- white balsamic vinegar
- lamb stock
- best quality Parmesan, cubed
Again, a simple dish with great ingredients. Season the lamb slices with salt and pepper and sear in hot oil until just brown. Remove from heat and keep warm. Sauté shallots and dates in the same pan. Once they are warm, deglaze the pan with white balsamic vinegar, and add olive oil and lamb stock. Stir in the mint leaves. Pour over lamb and garnish with cubed cheese.
Garlic Shrimp with Okra and Tomatoes
Just like the lamb dish, this is a simple combination of great ingredients. Vary the quantities to suit the number of people you’re serving.
- Large shrimp
- Olive oil
Combine all ingredients in a large sauté pan and cook until shrimp is done.
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