Executive Chef/Owner Michael Morway of Craftship Catering in Plymouth, MA created a SHRIMP MOLE with Cotija Cheesy Grits, Mole Spiced Shrimp, Callebaut Brazilian Chocolate Mole Sauce, Smoked Pork Belly, Pickled Radish, Toasted Pumpkin Seed & Micro Cilantro for his final course at Chef’s Plate 12 in Boston on Monday, September 19 2016.
Cotija Cheesy Grits
INGREDIENTS
- Plimoth Grist Mill Corn Sampe
- Chicken stock
- Kosher Salt
- Butter
- Crumbled Cotija Cheese
DIRECTIONS
- Bring chicken stock to a boil in a stock pot, turn down to a simmer.
- Pour grits into simmering stock, about 4 to 1, stock to sampe mixture.
- Cook on medium-low for about 20 minutes until softened, but still has a small bite.
- Finish with butter and Cotija cheese. Season with salt if needed.
Mole Spiced Shrimp
INGREDIENTS
- Blue Bayou head-on Shrimp
- Mole spice
DIRECTIONS
- Season both sides of shrimp with a dry mole spice.
- Grill on an open flame until cooked through.
Callebaut Brazilian Chocolate Mole Sauce
INGREDIENTS
- 5 each Pasilla Chiles, stemmed, seeded & re-constituted with water
- 1 tablespoon Oil
- 2 cups Shallots, minced
- 2 each Garlic cloves, peeled and sliced
- 6 ounces Callebaut Brazilian Dingle Origin Chocolate, shaved
- 2 cups Chicken stock
- 1 cup toasted Peanuts
- 1 teaspoon Mexican Oregano
- 2 each fresh Corn Masa Tortillas, chopped
- tt. Salt
DIRECTIONS
- In a saucepot, sauté shallots and garlic until translucent.
- Add remaining ingredients. Simmer for 15 minutes.
- Blend until smooth with an immersion blender. Season with salt to taste.
Learn more about Executive Chef Michael Morway at his CHEF’S ROLL profile or click below for the full Chef’s Plate 12 event recap.
