2016 Glorious Bites Finalist – Lobster and Brie Dogs

gf-logo-2016Lobster and Brie Dogs
By Jerry Edwards, Glorious Bites 2016 FINALIST
Winner of the Washington D.C. Semi-Final event

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Jerry Edwards is from Baltimore, Maryland.  All his life he wanted to cook, having spent many days at his Italian grandmother’s knee when he was a child (he’s a direct descendant of the Mona Lisa).  He was studying psychology in college until he was hired to work for an ice cream company.  It was then that his passion for food and cooking was reignited and the rest is history.  Today, Jerry owns his own catering company and is something of a gentleman farmer.  His garden includes a bounty of vegetables such as eggplants, squash and 24 types of tomatoes.  He also raises his own cattle (four Holsteins and 3 Black Angus) and a few Berkshire pigs, which he likes to finish off by feeding peanuts to build nice marbling in the meat. All that he raises he uses for home cooking and his catering business.

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This  appetizer by D.C. Semi-finalist, Jerry Edwards, represents an effortless pairing to our Sonoma Brut sparkling wine. Fresh lobster and shrimp are encased with tantalizing spices into a sausage casing. The sausage is then placed a top a homemade bun and drizzled with apple and brie cheese sauce. The Sonoma Brut compliments the briny seafood taste of the shrimp and lobster and acts almost as a fresh, acidic squeeze of lemon. This appetizer was selected as the only semi-finalist to move on from Washington D.C. to compete in the Glorious Bites final competition in Sonoma. We are thrilled to see how this lobster dog measures up to the other two finalists from Austin and L.A.

Ingredients:
6 ounces raw shrimp
6 ounces lobster meat chopped
4 ounces raw scallops
4 tablespoons of chopped fresh basil
2 egg whites
1 tablespoon of chopped shallots
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 sausage casing

Toasted Buns:

9 fluid ounces of warm tap water
1/3 cup of vegetable oil
1/4 cup of granulated sugar
2 full tablespoons active dry yeast
1 teaspoon sea salt
1 egg beaten vigorously
3 1/3 cups bread flour
1 ounce whole butter

Topping:

1 green apple, diced
1/4 Sweet onion (Mayan or Vidalia), diced
1/2 ounce whole butter
5 ounces brie cheese with rind removed
4 ounces chicken or seafood stock
Pinch sea salt
1 ounce whole butter

Directions:

  1. Mix shrimp and scallops in food processor to form a paste. Add the egg whites, basil, shallots and heavy cream while blending continuously. Add the chopped lobster to the mix. Season with salt and pepper. Place mix in a pastry bag and pipe into sausage casing. Poach the filled sausage in seasoned milk until firm. DO NOT OVERCOOK or the sausage will burst. Shock the sausage in an ice water bath to stop the cooking and cool the sausage. Cut chilled sausage into 3″ sections.
  2. In a large mixing bowl, add warm water, oil, sugar and the yeast. Stir. Let ingredients sit for 15 minutes to activate yeast. Mix flour and Sea Salt After the 15 minutes is up and the yeast has had a chance to work, add the beaten egg and the flour mixture a little at a time to the yeast mixture with a whisk until it starts to get thick. When incorporated, use a wooden spoon and finish mixing until you have a tender dough. Place the dough onto a lightly floured board. Roll into a 3/4 inch thick sheet. Cut out 2 inch circles. Roll the circles into 3″ hot dog buns shapes. Turn the sides down and under to overlap and lay on the parchment paper. Brush tops of buns with the melted butter. Let buns rise in the oven with the light on for about ten minutes. Remove buns and then pre-heat the oven to 425 degrees. Bake buns 10 minutes.
  3. In a Saute Pan, melt butter on low heat. Add Onions and Apples slowly and sweat them gradually adding stock so the onions and apples do not brown. When both are soft, add the brie and salt. To serve, heat sausage in a pot of boiling salted water. Split the buns and brown them in a pan in melted butter until golden brown. Place the Lobster Dog into a bun and top with Apple Brie. Enjoy with a glass of Gloria Ferrer Sonoma Brut served in a large Pinot Noir style glass.

For a printable pdf version of this recipe click here.

Join us for the FINAL event on October 15th, at our winery in Sonoma. Leslie Sbrocco, award-­‐winning author, speaker, consultant, and television host, known for her entertaining approach to wine and food, will be the emcee for the finals. Our guest judge, Sara Deseran, is a longtime San Francisco-based food writer and the editor-at-large for San Francisco magazine, as well as the Director of Marketing and Branding for Tacolicious. Chef Jennifer Lutrell, the Executive Chef at The Fork of Point Reyes Farmstead Cheese, the company’s on-property Culinary & Educational Center, will be doing a live cooking demo. It is a truly glorious culinary event, not to miss! For tickets and more information click here.

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