Discover ways to make a Seacuterie board

Jim Hagy of Chef’s Market put collectively the Seacuterie Board, which is the seafood model of the Charcuterie Board. Chef’s Market Catering & Restaurant is positioned at 900 Convention Dr., Goodlettsville, TN 37072. For extra data or menu particulars, go to or name (615) 851-2433. Discover Chef’s Market on Fb and chefs_market on Twitter and Instagram.

Chef’s Market Information to Constructing a Seacuterie Board

Constructing on the enduring reputation of the charcuterie board, “boards” have develop into a favourite for gatherings of all types. From viral butter bar iterations to brunch and lunch bars, dessert bars and extra, there’s been fairly a little bit of a increase on the plate since final fall. As a recent summer season strategy to this development, Chef’s Market has developed the “seacuterie board,” which serves recent seafood for all summer season evenings and poolside events.

Listed here are some tricks to information you as you construct your seacuterie board:

1. Select your seafood, retaining in thoughts what’s in season and what visitors would possibly get pleasure from. Along with some recent seafood alternatives, think about making tasty additions like marinated shrimp (the Asian Chilean shrimp recipe we function beneath is a wonderful selection), smoked salmon, or oysters.

2. Select a serving dish that may comprise crushed ice. When buying your seafood, ask your provider for a big bag of ice to show. Place ice on the tray and sprinkle rock salt to encourage gradual melting.

3. Cheeses: Assume past your typical seafood tower presentation, and add cheeses that pair effectively with what you are serving. Burrata is a summer season favorite.

4. Fruit: Add seasonal fruit and berries that present complexity to the general taste profile, in addition to convey out a pop of colour on show.

5. Greens: Drink it extra with roasted greens, resembling asparagus, or recent greens resembling bell peppers.

6. Garnishes: Select your favourite garnish, resembling stuffed olives, cornichons, or pickled peppers.

7. Sauces: Select the sauces that match the selection of seafood. Here’s a recipe for Chef’s Market Remoulade Sauce that pairs effectively with most seafood. Remember to incorporate a bottle of Tabasco as a topping possibility to your visitors who need to kick it up a notch!

8. The crackers: Remember the crunch. Pair your choices with some scrumptious crackers, and naturally, salt have to be included if recent oysters are on the tray.

The probabilities are infinite. Make this an journey and use your creativeness. Your visitors will adore it!

Remoulade sauce

Combine the next components collectively in a medium sized mixing bowl:

1 c. mayonnaise

ΒΌ c. of mustard

1 tbsp. Candy crimson pepper

1 tsp. Cajun season

2 tsp. from radish

A splash of pickle juice

Scorching sauce as desired

1 minced garlic clove

Asian chili shrimp

Yield: 32-40 shrimp

2 lbs. (16-20) Cooked and marinated peeled shrimp with tail

2 c. teriyaki sauce

1/2 c. Brown sugar

2 c. orange juice

1/4 c. honey

1/4 c. Sesame oil

1/4 c. dried parsley

1 tsp. granulated garlic

1 tbsp. Black sesame seeds

1 tbsp. Sesame seeds

2 tsp. Dried ginger

2 tsp. Crimson pepper flakes

3 tbsp. Roasted almond slices

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