Rice Cakes with Pickled Shrimp and Collard 'Kimchi'

Rice Cakes with Pickled Shrimp and Collard ‘Kimchi’

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This whole recipe originated with seeing Nashville Mason's Chef Brandon Frohne post a pict originally on Twitter. We were in the midst of planning a holiday menu and this sounded great... Southern and Asian and a slight bit adventurous. Chef Frohne was ever so kind as to offer some tips when I emailed I'm about it, so credit goes 100% to him. It does take a little time to prepare so here's how I did it: Day 1: Preparation: Braise Collard 'Kimchi', Make Risotto, Pickle Shrimp. Day2: Fry, Blend and Assemble
Risotto
Our spin on one of Brandon Frohne's recipes. Risotto isn't hard, you just need to pay attention to it. Make sure your stock is very warm or it slows down the cooling time considerably.
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Ingredients
  1. 1 1/2 C Arborio Rice (Or Anson Mills!)
  2. 1 qt Chicken Stock ( we use Knorr Stock pots...I know, we should be ashamed)
  3. 1/2 C White Wine
  4. 1 Medium Onion, coarsely chopped
  5. 3 Tbsp Butter (or more if you're feelin nasty!)
  6. 1/4 C Smoked Gouda, shredded
  7. Kosher Salt
Instructions
  1. Heat Stock in medium sauce pan.
  2. In a large saucepan, melt butter over medium heat and add onion. Saute until slightly translucent, 2-3 min.
  3. Add rice and store briskly to coat with butter. Continue to sauté until edges of rice are translucent and some of the piece begin to slightly brown.
  4. Add wine to deglaze. Cook until fully absorbed.
  5. Add a ladle of stock. and stir until fully absorbed. Continue this process until all stock is used. STIRRING CONSTANTLY. It should become very creamy.
  6. Remove from heat and stir in gouda. Season with salt.
  7. Cool and refrigerate overnight. Add parsley if desired or other favorite herbs.
Notes
  1. Our spin on one of Brandon Frohne's recipes. Risotto isn't hard, you just need to pay attention to it. Make sure your stock is very warm or it slows down the cooling time considerably.
Adapted from Brandon Frohne
Adapted from Brandon Frohne
KnoxFoodie https://gatherwithme.com/
 
Collard 'Kimchi'
OK, this ISN'T kimchi...so don't yell at me. This is how Chef Frohne does this and still gets the 'vibe' of kimchi. You will need to adjust seasoning to taste here; bunches of collards are different sizes and the pepper powder, fish sauce, beer, can vary greatly in impact.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 Bunch Collard Greens (You don't actually need this much, but you can't really buy a 1/4 of a bunch!)
  2. 1 White Onion Coarsely Chopped.
  3. 1-2 bottles of a good beer
  4. 2qt Chicken Stock
  5. 1/2 C Korean Chili Powder (It's vital for the making of Kimchi so any Asian market should have it. Again, you may have to adjust to taste)
  6. 4 Tbsp Fish Sauce
  7. 2 Tbsp White Miso
  8. 1/4 C Brown Sugar
  9. 3/4 C Apple Cider Vinegar (we used Bragg)
  10. Salt, Pepper
Instructions
  1. Heat Beer and Stock in a large kettle.
  2. Meanwhile, destem collards (reserve stems and braise, roast, pickle, or add to next batch of stock).
  3. Add to boiling stock mixture along with other ingredients and season with salt. You may need more stock (or water) to make sure collards are covered once wilted.
  4. Reduce heat to heavy simmer. Simmer 1 hour or up to 2 hours. Cool and refrigerate overnight.
Notes
  1. OK, this ISN'T kimchi...so don't yell at me. This is how Chef Frohne does this and still gets the 'vibe' of kimchi. You will need to adjust seasoning to taste here; bunches of collards are different sizes and the pepper powder, fish sauce, beer, can vary greatly in impact.
  2. You will have a lot left over from a bunch of collards. Eat them over cornbread, or as a side to any dish. OH, and don't throw out the PotLikker (the remaining stock mixture), this makes an excellent soup. Throw in a few veggies and some smoky pork. YUM!
Adapted from Brandon Frohne
Adapted from Brandon Frohne
KnoxFoodie https://gatherwithme.com/
 
Pickled Shrimp
We made a few minor adjustments to Chef Acheson's original. Adding Ginger, reducing oil, increasing acid, but stayed pretty true.
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Ingredients
  1. 2 tbsp. Old Bay seasoning
  2. 1 lb. medium shrimp, peeled and deveined
  3. ½ tsp. celery seeds
  4. ¼ tsp. allspice berries
  5. 1/2 tsp fresh ginger, minced
  6. 3/4 cup extra-virgin olive oil
  7. 1/2 cup fresh lemon juice
  8. ¼ cup packed flat-leaf parsley leaves, finely chopped
  9. 1 tbsp. kosher salt
  10. ½ tsp. crushed red chile flakes
  11. 2 cloves garlic, finely chopped
  12. 3 dried bay leaves
  13. ½ medium yellow onion, thinly sliced lengthwise
Instructions
  1. 1. Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain again.
  2. 2. Finely grind celery seeds and allspice in a spice grinder or mortar and pestle; transfer to a bowl and stir in oil, juice, parsley, salt, ginger, chile flakes, garlic, and bay leaves. In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight.
Notes
  1. We made a few minor adjustments to Chef Acheson's original. Adding Ginger, reducing oil, increasing acid, but stayed pretty true.
Adapted from Hugh Acheson
Adapted from Hugh Acheson
KnoxFoodie https://gatherwithme.com/

 

These would be great on their own!

These would be great on their own!

Rice Cakes with Pickled Shrimp and Collard 'Kimchi'
We also added Pickled Carrots which we quick picked with ginger.
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Ingredients
  1. Risotto, Collards, and Shrimp made the day before.
  2. 2 large eggs
  3. 3 C Panko (or crushed Ritz Crackers)
  4. Deep fryer
  5. Salt
Instructions
  1. Heat deep fryer (you can also shallow fry) to 360°
  2. The Risotto will have firmed up considerably with the overnight stay in the fridge. Mix in the two eggs.
  3. Taking about 2 tablespoons at a time, form into balls, squeezing some excess egg from mixture. Coat risotto ball well with panko then shape into a cake approx 1/2-3/4" thick and 1-1/2" round.
  4. Working in batches of 4-6 cakes, fry until very brown. Drain on paper towels and add sprinkle of salt.
  5. In blender, combine about 2 cups of collard 'kimchi' with about 2 tablspoons of the potlikker. Blend until smooth, adding more liquid as needed... but you don't want this runny.
  6. Once all the cakes are completed, top each with 1 tsp of collard puree, a pickled shrimp, and sprig of parsley. We had some ginger pickled carrots that we also used.
  7. Serve at room temp.
Notes
  1. Next time we make this, we may finely dice the collard kimchi rather than blending for no other reason than presentation. The sight of pureed collards can be a bit off-putting.
  2. These were exceptionally delicious and we can't wait to share them at an upcoming party! Many thanks to Brandon Frohne for all the tips as well as Hugh Acheson's Pickled Shrimp recipe.
Adapted from Brandon Frohne
Adapted from Brandon Frohne
KnoxFoodie https://gatherwithme.com/

 photo 6

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