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Great Day Kitchen, 10/5/17 - Wild Rice / Bay Shrimp Salad

Chef Fred Clabaugh from Tenaya Lodge, located near Yosemite, visited the Great Day Kitchen to prepare some delicious food

Chef Fred Clabaugh from Tenaya Lodge, located near Yosemite, visited the Great Day Kitchen to prepare some delicious food and talk about the Thanksgiving Buffet on Thanksgiving from 11:00 a.m. to 7:00 p.m.


Maple Wild Rice with Apples and Walnuts


Ingredients:

  • 1 cup wild rice
  • 2 cups liquid




Dressing:

  • ¼ cup Pure maple syrup
  • Juice of two Limes
  • ¼ cup local Honey
  • ½ cup Champagne vinegar
  • ¼ cup lemon olive oil
  • 4 ea. Diced green apples
  • 4 stakes Celery
  • 1 cup Toasted walnuts
  • Salt and pepper to taste


Directions:

  • Cook wild rice with veggie stock and cook for 45 minute or until tender, this is a 2 to 1 ratio of liquid to rice and chill
  • Combine maple syrup, lime juice, honey, vinegar and whisk together with lemon oil
  • Dress all items together, season to taste


Bay Shrimp Salad


Ingredients:

  • 3 cups Bay shrimp cooked
  • ¾ cup Sour cream
  • 2 stalks Celery diced fine
  • ½ ea. Purple onion diced fine
  • 1 ea. Avocado
  • 2 tbsp. Capers dried
  • Juice of 1 Lemon
  • 1 tbsp. Fresh Dill chopped
  • Salt and pepper to taste


Directions:

  • Drain any excess liquid from shrimp and add to medium size mixing bowl
  • Combine diced onion, celery, capers, lemon juice and sour cream into bowl with shrimp and toss lightly together.
  • Dice a firm avocado and fold into salad carefully not to mash the avocado
  • Season to taste with salt and pepper




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