The Food Network pitched the challenge and Executive Chef Robbie Jester of the Stone Balloon Ale House in Newark, Del. accepted it.
Robbie dominated on the show and beat Chef Bobby Flay. Robbie talks about his time on the show and what it was like to beat Bobby Flay and he also prepares the winning dish, At Home Cavatelli Shrimp Scampi. Robbie also shares his Sesame Sambal Tuna Poke recipe with us.
At Home Cavatelli Shrimp Scampi
Yield: 1 Portion
Ingredients:
- 7 oz Cooked Cavatelli Pasta
- 7 each extra jumbo shrimp
- 2 oz halved grape tomatoes
- 1.5 oz chopped fresh garlic
- 6 fl oz favorite white wine
- 3 oz butter cold and cut into cubes
- 1 each lemon
- .5 oz arugula
- 1 oz rosemary garlic parmesan bread crumbs( you can just crush our favorite croutons if you’d like)
- 2 fl oz olive oil
Start by placing a medium size saute pan over high heat. Pour in the olive oil and and allow to heat for several seconds. Once the oil is just barely smoking add the shrimp. Once the shrimp are turning pink on one side add the cherry tomatoes and garlic. The garlic should cook until it is beginning to change color but not fully brown. Flip the shrimp over and add the white wine. Toss in the cooked pasta and allow it to cook and the wine to reduce by half. Now reduce the heat and add the butter and lemon juice. Swirl the pan by tilted it in a circular motion with your wrist so that it emulsifies. Add the arugula and toss gently. Taste the sauce and season with salt and pepper. Spoon the scampi into the serving bowl and top it with garlic parmesan bread crumbs.
Sesame Sambal Tuna Poke
Yields: 1 Portion
Ingredients:
- 4 oz fresh tuna
- ½ each avocado
- 2 fl oz sambal sauce
- .5 fl oz sriracha sauce
- 1 tsp chives
- 1 tsp toasted sesame seeds
- .5 fl oz sesame oil
Cut the tuna into forkable pieces or smaller depending on your personal preference. Place in a bowl. Take your half avocado and cut it into pieces the size of the tuna. Add the sambal sauce, sriracha, and sesame oil and gently mix together with a wooden spoon. Taste a piece of the tuna and season it with salt and pepper to your tastes. Gently place the tuna poke a spoonful at a time into your chosen serving bowl and top with the toasted sesame and chives. Serve.
