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| | Monday, September 6 | |||||
| If you listen to ESPN Radio's Bob Valvano on GameNight's Clubhouse Cuisine segment, you know he likes to collect recipes. Here's one from former Washington Bullet and Milwaukee Buck KEVIN GREVEY'S restaurant in Falls Church, Va.:
Capellini Shrimp in Jack Daniel Sauce (yields 1/2 gallon which is enough for about 10 servings) Ingredients Clam juice * Jack Daniels* (*see below) 1/2 oz chili powder 1/2 tsp. kosher salt 1/3 cup tomato paste 1 quart heavy cream Combine 1 part clam juice to 5 parts Jack Daniels, enough to coat inside of sauce pan. Ignite, AND BE CAREFUL OF THE FLAME!!! It will go out on its own. Then, after using a whisk to combine the rest of the ingredients, ladle it into the saucepan over high heat. DO NOT ALLOW IT TO BOIL or the sauce will "break". Cool, and refrigerate, allowing flavor to get stronger. Heat and use the quantity you wish (this is enough for about 10 servings), ladled over 6 oz of pasta and 6 jumbo shrimp per person.
Grevey's will sauté some julienne red and green peppers and use as a garnish for the above dish.
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