Recipes From "Beehive" Production At Roger Rocka's

Chef Eric DeGroot, from Roger Rocka's Dinner Theater, joined us in the Great Day Kitchen Tuesday morning. He prepared a couple of dishes off the menu for the production of Beehive, which is playing through January 13.

For more information about the musical, call (559) 266-9494 or visit

Here are the recipes so you can try these dishes at home. Let us know how they turn out!

Split Pea Soup

-- 1/4 cup olive oil
-- 1 1/4 cups finely chopped onions
-- 1 cup peeled, finely chopped carrots
-- 1 cup finely chopped celery
-- 1 smoked hamhock
-- 3 cloves garlic, minced
-- 1/2 cup Chardonnay
-- 1 pound split peas, rinsed and picked through
-- 10 cups water
-- About 1 tablespoon curry powder
-- Kosher salt and cayenne pepper to taste

Put the olive oil into a large stock pot over medium high heat. Once hot, add the onions, carrots and celery and sweat for 3 to 4 minutes. Add the smoked hamhock and garlic and saute for a minute. Deglaze pot with wine and cook for an additional minute. Add the split peas and water, then increase the heat and bring to a boil. Reduce heat to low and simmer soup. Simmer for 3 to 4 hours, stirring frequently to avoid burning on bottom. Once peas are soft and naturally creamy, season to taste.


Chile-Rubbed Shrimp With BBQ Hollandaise & Chayote

-- 1 1/2 pounds 16/20 shrimp, peeled, deveined with tail off (about 25 shrimp)
-- 1 tablespoon ancho chili powder
-- 1 tablespoon light chili powder
-- 1 tablespoon brown sugar
-- 1/2 tablespoon granulated garlic
-- 1/2 tablespoon Kosher salt
-- 1/2 teaspoon cayenne pepper
-- Olive oil and dry white wine for saute
-- BBQ Hollandaise, recipe follows
-- Chayote, recipe follows

In a medium bowl, combine shrimp with chili powders, brown sugar, garlic, salt and cayenne pepper. Toss to coat evenly. Let marinate for a couple hours. When ready to cook, place saute pan over medium high heat. Add a splash of olive oil in pan, then the shrimp and saute for 3 to 4 minutes. Just before shrimp is done, deglaze pan with a good splash of white wine and set aside to plate. On serving plates, lay down a chayote slice, then place two shrimp on top. Drizzle hollandaise over shrimp and continue with another layer of chayote, shrimp and sauce, napoleon style. Garnish with hollandaise around plate and serve.

For the Hollandaise:

-- 2 egg yolks with 2 tablespoons fresh lemon juice
-- 3/4 cup clarified butter, warm
-- 3 tablespoons barbeque sauce
-- Kosher salt, cayenne pepper and lemon juice to taste

Whisk the egg yolks and lemon juice together in a stainless steel bowl. Set bowl over lowest heat possible and whisk vigorously until yolks are warmed and pale and frothy. Take off heat, whisking constantly, slowly drizzle in melted butter. If the sauce is too thick, add a touch of warm water. Add barbeque sauce, then check for final seasoning

For the Chayote:

-- 16 1/8-inch thick lengthwise slices of chayote
-- 1/2 cup flour
-- 2 eggs, beaten with 1/2 cup buttermilk
-- 2 cups Panko breadcrumbs
-- Olive oil for frying

Put flour, egg mix and panko crumbs in separate bowls. Season chayote slices and each bowl with salt and pepper. Dredge chayote in flour, dip in egg, then coat in panko crumbs. Working in batches, pan fry chayote slices in olive oil until golden brown on each side. Set aside and keep warm.