Plat 99 wins best Entrée for their lettuce wraps

She’s an award winner for the second year in a row! Chef Erica Oakley, Plat 99 Mixology Lounge and the Alexander Hotel, creates their Zoobilation award winning entrée, plus some of their signature dishes.

kitchenwrapMango Shrimp Lettuce Wraps

Mango Ceviche Brine
Place the following ingredients in the vita-mix
½ bag of frozen mangos
2 c. rice vinegar
The juice of 6 large lemons
1 cup peeled & chopped ginger
6 stalks lemon grass chopped (lower portion of the stalk)
24 cloves raw garlic
4 large shallots chopped
Blend smooth, place in a chinoise over a cambro and press to get all liquid out
Then add the following ingredients to the juice:
24 fl. Oz. sweet chili sauce
½ cup sweet soy sauce
2 T. fish sauce
Salt and pepper to taste

Ceviche Wraps
3 leaves of bibb lettuce (per order)
3 shrimp with brine per wrap (9 per order)
Fresh Mango chucks
3 avocado slices, one per lettuce wrap
Cilantro leaves
3 wedges of lime

Shrimp Ceviche
Lightly poach shrimp in simmering water until just done
Immediately shock in ice water
Rinse any residue from the shrimp and pat dry
Place shrimp into vac pack bags or quart containers
Pour in 2 cups of brine and vac seal
****Always clean the vac sealer of any juice that may get into it***

kitchenpasta
Spätzle

Spätzle Dough
2 c. flour
7 eggs
¼ c. milk
Combine everything in mixing bowl and mix well. Let sit refrigerated for 1 hour or overnight. When ready to cook, get a double perforated pan on the stove. Easiest way to do this is use a 400 for the bottom pan and fill ½ way with water and place a perforated 200 pan on top. Wait for water to start to simmer and push the dough through the perforated pan. Once the noodles start to float, strain out and shock in an ice bath.

Spätzle Prep
1 T. Lemon Parsley Gremolata
2 oz. Jowl Bacon Onion Jam
½ c. white wine (preferably chardonnay)
1 ½ T. butter
Salt and pepper- to taste
Micro Greens for garnish

 

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