Cory & Richards 3-Course Dinner: An Autumn Feast

 

Spending time with great friends is special at the best of times, but in the midst of a global pandemic, it's special beyond words. Beginning with a guided tour of our dear friends Cory and Richard's picture-perfect country oasis, which was well under construction, we marvelled at 'Hilltop's' breathtaking views and enjoyed a socially-distanced glass or two of chilled Carte Noire Rosé to celebrate the new house and our happy reunion. That evening, we were treated to a delicious 3-course dinner, starting with a Classic Caesar Salad with plump Jumbo Grilled Shrimp and homemade sourdough croutons, followed by a luscious Butternut Soup garnished with cream and sliced green onions. The crowning glory of the lovely dinner was an Italian inspired Grilled Beef Tenderloin with red wine jus, served over creamy polenta with sautéed local carrots. Accompanied by a fabulous full bodied Pinot Noir, Cory and Richard's autumn feast was truly outstanding from beginning to end, just like our two dearest friends. 

Butternut Squash Soup garnished with cream and green onion

Grilled Beef Tenderloin with red wine jus, braised carrots and creamy cheese polenta

One of the many beautiful views from 'Hilltop' — our first visit and hopefully one of many, 

to Cory and Richard's country home well under construction 

Caesar Salad with Shrimp

Serves 4

1/2 sourdough or country-style bread, cut into 3/4-inch cubes, about 2 1/2 cups

3/4 cup plus 2 tbsp olive oil 

4 tbsp lemon juice 

2 tsp lemon zest

2 cloves garlic, chopped 

1/2 cup grated Parmesan 

6 anchovies 

2 tsp Dijon mustard 

1 tsp salt 

1/2 tsp fresh-ground black pepper 

1 lb jumbo shrimp, shelled 

1 romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips

Shrimp:

1 lb large shrimp, peeled and deveined

1 tsp paprika

1 tbsp chopped garlic

1 pinch red chile flakes

1 squeeze fresh lemon

Extra-virgin olive oil

Salt and pepper to taste

For the shrimp, add all of the ingredients in a large bowl. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.

Heat the oven to 325°F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool. Meanwhile, put the lemon juice, zest, garlic, Parmesan, anchovies, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking. 

Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.

In a large bowl, combine the lettuce, croutons, and add the dressing and toss to coat. Garnish with sautéed shrimp on top of each serving.