266 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions
dominant category of elements that impacted the level of match across all of the food-and-wine combinations? If so, was it
components, texture, or flavors? Were there any surprises based on the resulting matching relationships?Food Item: Shrimp and Melon with Mint-Curry Cream
Yield: 8 appetizer servings
Ingredients
24 shrimp (20–25 per lb [40–50 per kg])(^1) / 2 gal (2 l) water
1 lemon, cut in half
1 tbsp (15 ml) Old Bay seasoning (or
seasoning of your choice)
1 tbsp (15 ml) dill, chopped
1 honeydew
1 cantaloupe
6 oz (170 ml) heavy cream
2 tsp (10 ml) finely chopped mint
(^1) / 2 tsp (2 ml) curry powder
Salt
Pepper
Preparation
Combine the water, Old Bay, and dill in a 1-gallon (4 l)
pot. Squeeze the lemon into the water and
place the lemon halves into the pot. Bring to a
boil. Add the unpeeled shrimp to the boiling
liquid. Once the liquid returns to a simmer, turn
off the heat, leaving the shrimp in the hot
liquid. Allow to sit about 15 minutes. Remove
the cooked shrimp from the liquid and chill
with ice or in a shallow pan in the refrigerator.
Discard the liquid. Once the shrimp are
completely chilled, peel and devein the shrimp.
Keep the peeled shrimp chilled until ready for
service. Cut the melons in half; remove and
discard the seeds. Using a melon baller, scoop
all of the honeydew and cantaloupe flesh into
round balls. Place in a small bowl and lightly
season with salt and pepper. Place the cream in
a bowl and whisk lightly until it is thickened
enough to coat the back of the spoon. Fold in
the chopped mint and curry powder. Season to
taste with salt and pepper. To assemble, place a
tablespoon of mint-curry cream in the center of
each appetizer plate. Add a small mound of
melon balls to the center. Dip the shrimp in the
remaining mint-curry cream and place 3 shrimp
on each plate, partially leaning them on the
mound of melon balls. Garnish as desired and
serve.
Food Item: Caesar Salad Recipe
Yield: 4 servings
There are numerous versions of Caesar Salad, from the traditional to those that barely resem-
ble one. This recipe is of the traditional style. For this exercise, you can easily use a bottled
dressing or substitute your favorite Caesar dressing recipe.
Ingredients
1 head romaine lettuce
4 anchovies
2 cloves garlic
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) Worcestershire sauce
4–5 dashes Tabasco sauce
2 whole eggs, room temperature
Juice of 1 lemon
(^1) / 2 c (115 ml) extra-virgin olive oil
(^1) / 2 c (115 ml) grated Parmesan cheese
2 c (450 ml) croutons
Salt
Pepper
Preparation
Trim any bruised or browned leaves from the romaine.
Thoroughly wash and drain the lettuce; pat the
lettuce dry. Cut or tear the cleaned lettuce into
11 / 2 -inch pieces and refrigerate it for about 30
minutes to make it crispy. In a large bowl, grind
anchovies and garlic to a pastelike consistency
with the back of a spoon. Stir in mustard,
Worcestershire sauce, Tabasco, eggs, and lemon
juice. Drizzle the olive oil into the mixture while
continuously whisking. Season to taste with salt,
pepper, and additional Tabasco or
Worcestershire, if desired. Just before service,
toss the dressing, lettuce, croutons, and
Parmesan cheese together. Serve on chilled
dinner plates. Garnish with additional croutons
and Parmesan, if desired.