Chefs of the Triangle
Their Lives, Recipes, and Restaurants
by Ann Prospero

Visit Prospero's Kitchen, Ann Prospero's blog, at http://www.prosperoskitchen.typepad.com/.

Visit Ann Prospero's Web site at http://annprospero.net/.

Three Free Recipes from CHEFS OF THE TRIANGLE:

SOUTHERN FIELD PEA SALAD
Chef Shane Ingram of Four Square Restaurant in Durham
Serves 6 to 8

Vinaigrette
1/2 cup blended olive oil
6 tablespoons apple cider vinegar
1 teaspoon whole-grain mustard
1 1/2 teaspoons honey

In a small bowl, slowly whisk olive oil into vinegar until mixture thickens and is blended. Whisk in mustard. Whisk in honey.

Salad
1 cup fresh field peas, blanched
2 apples, peeled, cored, and diced small
1 onion, grilled and diced small
1 teaspoon minced garlic
1 teaspoon minced shallot
2 ribs celery, diced small
1 teaspoon finely chopped chives
1 teaspoon finely chopped parsley
Salt and pepper to taste

In a large bowl, combine field peas, apples, onions, garlic, shallots, and celery. Mix in vinaigrette. Add chives and parsley and season with salt and pepper.

WALNUT PRAWNS
Executive Chef Michael Chuong of An Restaurant in Cary
Serves 4

Sauce
1 cup mayonnaise
1/4 cup honey
2 tablespoons whole-grain mustard
Sriracha (Asian hot sauce)

Combine ingredients in a large bowl. Use sriracha sparingly; add to taste.

Shrimp
Vegetable oil for frying, enough to cover shrimp in skillet
2 pounds extra jumbo shrimp (16/20 count), peeled and deveined
1/2 cup egg white (from approximately 4 large eggs, beaten)
1 1/2 cups cornstarch
1 cup whole walnuts for garnish
Cooked brown or white rice

Heat oven to 300 degrees. Heat oil to 350 degrees in a deep skillet. Coat shrimp in egg whites. Place cornstarch in a shallow bowl. Move shrimp to cornstarch and coat thoroughly. Using tongs, gently place shrimp in batches in oil so skillet is not crowded. Cook for 2 to 3 minutes until cooked through, turning once. Place shrimp on a plate and cover with paper towels to remove excess oil. Toss shrimp in sauce until thoroughly covered. Toast walnuts in 300 degree oven for 10 to 15 minutes, until lightly browned.

To serve, place 8 shrimp on each of 4 plates. Garnish with toasted walnuts, and serve with a side of rice.

PECAN-PINEAPPLE POUND CAKE WITH RUM
Chef Amy Tournquist at Watts Grocery

Pound Cake
2 1/2 cups oil
4 cups sugar
6 eggs
1 1/4 cups fresh pineapple, finely chopped
1/2 cup sour cream
2 teaspoons Myer's rum
6 cups flour
2 teaspoons salt
2 teaspoons baking soda
3 cups North Carolina pecans, chopped

Preheat oven to 325 degrees. Prepare cake pans, tube pans, or cupcake holders with butter or oil. Cream oil and sugar. Add eggs 1 at a time and beat well after each addition. Add pineapple, sour cream, and rum. Blend until mixed. In a separate bowl, add flour, salt, and baking soda, blending well. Slowly add flour mixture 1/2 cup at a time to egg mixture, beating in each addition until thoroughly blended. Stir in pecans, mixing by hand. Pour into baking pans or cupcake holders. Bake for approximately 1 hour and 15 minutes until done. A tester should come out clean; sides of cake should be slightly away from pan.

Glaze
1 cup brown sugar
3/4 cup butter
3/4 cup cream
1 to 2 teaspoons rum

For glaze, mix ingredients well. Spread glaze onto cakes or cupcakes.