Check out Sous Chef Ashley Helms' recipe for Harissa Hummus! The Harissa Hummus will be featured on the Sumac Roasted Half Chicken Entree on our March 2023 menu.

This hummus can be used as an appetizer with veggies and pita bread. It can also be paired with any Mediterranean or North African dish. It plays nice with chicken, shrimp, steak, & lamb.

Ingredients:

• 1 can (15.5 oz) Garbanzo Beans (drained)

• ¼ cup Harissa Paste

• 1 Tbsp Tahini

• 1/2 tbsp Roasted Garlic

• ½  Tbso Lime Juice (ad more to taste)

• ½ cup Cilantro (minced)

• Salt & Pepper (to taste)

• ½ cup Olive Oil

• ¼ tbsp Cumin

• ¼ tbsp Coriander

Equipment List

• Robot Coupe or Food Processor

Step 1

Put garbanzo beans in the robot coupe with roasted garlic, lime juice, minced cilantro, harissa paste, cumin, coriander, salt and pepper.

Step 2

Emulsify, it will take some time to buzz the chickpeas until smooth.

Step 3

Slowly pour the tahini & then the olive oil.

Step 4

Taste & adjust salt and lime juice. May want to either increase or decrease harissa paste amount based on spice preferences.

Humans of Chestnut: Noah Buchanan (October 2022)

Commissary sous chef Noah Buchanan has been with Chestnut for years now! Read on to see his tips on charcuterie boards and more!

How long have you worked for the restaurant & what is your current position?

I have been with Chestnut for more than 4 years now. I am currently the Commissary Sous Chef for Chestnut and Corner Kitchen.

What is your favorite thing you’ve had at Chestnut and Corner Kitchen?

There have been so many greats over the years, but my current favorite would have to be the ramp soup made by Chef Brian Crow for the Ramp Dinner. It was so delicious.

What lessons has working in the service industry taught you?

I have worked in the service industry for 14 years now. The best lessons I have learned are to always be ready for a curve ball, and to never stop learning.

What is one of your passions outside the restaurant?

My biggest passion outside of work is taking care of my small family consisting of my wife and animals.

What got you started as a chef? 

My grandmothers introduced me to cooking as a young child and it's been my passion my whole life.

You do a lot with charcuterie for both Chestnut and Corner Kitchen! What are some tips for people who want to make the perfect charcuterie board at home?

For the perfect DIY charcuterie board I would recommend the following: A variety of cheeses, add some acidity with pickled fruits or veggies, make a homemade paté or buy some cured meats, and have an accoutrement such as a relish or chutney. Grab a large plate or board and get creative!

Where do you find inspiration for your food?

I often find inspiration from my peers. I also draw inspiration from the history of food. For instance, curing foods has been happening for thousands of years, but I always find something new to bring to my dishes.

If you could travel to any place in the world for a food experience, where would you go and what would you want to try?

If I could, I would travel to Japan for a food adventure. I find a lot of the food unique and I would want to take in the techniques and experience. I would eat everything I could!

Recipe: Crow's own Shrimp n' Grits Sauce

Shrimp n’ Grits Sauce

1 Tbsp Olive Oil1/2 Tbsp Garlic (minced)1/2 Tbsp Shallots (minced)1 Each Serrano Pepper (sliced thinly)3 Oz Benton’s Bacon (diced)4 Each Shrimp (peeled and deveined)1/2 Cup Shrimp Stock*2 Tbsp Heavy Cream2 Oz Cherry Tomatoes (cut in ½)12 Each Spinach LeavesTo Taste: Salt & Pepper

Method:Prep all your ingredients before you start cooking. Use a 9" saute pan and bring to medium heat. Add Olive oil and then garlic and shallots. Caramelize slightly and then add Serrano peppers and bacon. Render the bacon fat (cook bacon over medium-low heat 10 minutes or until the fat is released and the meat is crisp and browned). At this point, add the shrimp and get a hard sear on one side. Once you flip the shrimp over, deglaze with shrimp stock. This will concentrate the flavor. Add cream and cook until it starts to get thick. Add tomatoes and spinach at the very end and make sure to season with salt and pepper.

*Shrimp stock is something we can easily produce at the restaurant. Here is a recipe that is easy for home use.

Shrimp Stock

Yield: 12 cups

Ingredients

1 Tbsp                 Butter (or neutral oil)

Uncooked Shells and Tails (if you have them) from 5 to 6 lbs of Shrimp

12 cups                 Filtered water

2 Cups                  White Wine

1 each                  Yellow onion, left whole and peeled

1/4 tsp                 Whole black peppercorns (approximately 10 to 12)

1 each                  Bay leaf

Method: Quick sauté the shells in the butter. Add all other ingredients and simmer for 45 minutes. Strain and cool.

Equipment List

• Robot Coupe or Food Processor

Step 1

Put garbanzo beans in the robot coupe with roasted garlic, lime juice, minced cilantro, harissa paste, cumin, coriander, salt and pepper.    

Step 2

Emulsify, it will take some time to buzz the chickpeas until smooth.

Step 3

Slowly pour the tahini & then the olive oil.

Step 4

Taste & adjust salt and lime juice. May want to either increase or decrease harissa paste amount based on spice preferences.