Here are a few recipes that Chef Jason Campbell, at the Whole Foods Market Plano culinary center, generously shares in preparation for holiday get- togethers. Campbell regularly teaches hands-on cooking classes on food and meal preparation ranging from vegetarian to French cuisine, knife skills, preparing sushi and more.
Smoked Oyster, Shrimp and Paprika Stew
Yields two servings
1 qt seafood stock
1/2 cup small diced onions
1/2 cup small diced celery
3 cloves minced garlic
1/2 cup small diced carrots
1/2 cup julienned fennel bulb (save a few pieces of the tops for garnish)
2 Tbsp tomato paste
1 Tbsp smoked paprika
1 can smoked oysters in chili oil
8 large head-on shrimp
2 Tbsp sour cream
Salt and fresh cracked pepper to taste
Drain two tablespoons of the oyster oil into a deep skillet or large sauce pan and heat to medium high temperature or until there is a wisp of smoke coming from the pan.
Add the onions, celery, carrots, fennel, and garlic to the pan and sauté vegetables until they are soft. Add the smoked paprika to the vegetables and sauté for 1 minute.
Add the stock to the pan and bring to a boil, once the stock boils add the shrimp to the pan and cook for four to five minutes or until the shrimp is cooked through.
Remove the shrimp from the pan and stir in the tomato paste then reduce to a simmer. Save two whole shrimp (shell on) shrimp for presentation, peel and clean the rest of the shrimp, then chop the oysters and shrimp into bite size pieces then add to the pan and season with salt and pepper, simmer for two minutes and turn off the heat.
Pour the stew into large bowls and garnish with fennel tops, shrimp and sour cream.
Horseradish Cheese Flat Breads
Yields four servings
1 package 365 Tandoori Naan breads
8 sandwich slices horseradish fontina cheese
1 cup fresh watercress (washed and large stems removed)
4 slices sandwich cut roast beef (rough chopped)
1 cup pickle garden medley (rough chopped)
Turn the bread over and do the same thing to the other side.
Remove the bread and top the not smooth side with two pieces of cheese placed to cover as much bread as possible.
Top with garden medley and carefully place back in the oven until the cheese is melted, then remove. Top with the watercress and roast beef then serve.
Grilled Pork Belly Canapés
Yields four servings
½ lb pork bellies (thick bacon sliced) cut into 2-in pieces and skewered
Salt and pepper to taste
2 oz thick Korean Bar B Que sauce
2 Tbsp Korean Bar B Que sauce for drizzle garnish
1 head frisee lettuce (separate into 12 small pieces)
2 Tbsp soy sauce
2 Tbsp olive oil
12 water crackers
Grill the skews over medium high heat until slightly charred and cooked through.
Whisk the olive oil and soy sauce together then dress the frisee with the vinaigrette.
Place one piece of frisee on the water crackers and top with a piece of pork belly and drizzle with the reserved two tablespoons Korean Bar B Que sauce.