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In this episode of Coastal, Byron is in Monterrey, CA checking out the legendary Cannery Row with award winning chef John Cox, and then making a Roasted Spot Prawn recipe inspired by the day’s adventure. FULL RECIPE BELOW
Special Thanks to the Chef John Cox from the Sierra Mar Restaurant – http://www.postranchinn.com/dining/
Check out our sponsor – http://www.stellaartois.com/cidre
Check out Byron’s Channel:
http://www.youtube.com/user/ByronTalbott
ROASTED SPOT PRAWNS
INGREDIENTS:
– 8-10 bunches of pine needles
– 3-4 spot prawns (or other large, head-on prawn)
– 1 lb Cherry Tomatoes
– 1 tbsp chopped kalamata olives
– 1 tbsp toasted pine nuts
– 1 tbsp parsley
– 1 tbsp chopped basil
– 1 tbsp sherry vinegar
– 3 tbsp olive oil
– Salt and pepper to taste
PROCESS:
– To make the vinegarette, chiffonade the parsley and mint, and combine with olive oil, sherry vinegar, olives and pine nuts. Add lemon zest salt and set aside.
– Heat tomatoes in a dry pan on high heat. Toss occasionally and remove when well charred.
– Soak pine needles and place on a medium-high grill. Once the needles start to blacken on the edges add your prawns. Grill prawns for 10 minutes on each side.
– Serve prawns while hot along with tomatoes. Top with vinaigrette and enjoy.
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
PA’s – Luke Arreguin and Jamie Dore
Food Stylist – Kevin Van – http://thediningsociety.tumblr.com/