Peabody Hotel

Instructions

Scallop and Lobster

Recipe provided by Peabody Hotel

Beer Batter Ingredients

·      1 cup flour

·      8 ounces dark beer

·      1 tablespoon  dry yeast

·      1 teaspoon salt

·      1 sprig of tarragon. finely chopped

·      1 sprig of rosemary, finely chopped

·      1 pinch of sugar

Fennel Flan Ingredients

·      1 head of fennel

·      1 pint heavy cream

·      3 eggs

·      3 egg yolks

·      2 ounces pernod

Carrot-Ginger Sauce Ingredients

·      ½ cup of carrot juice

·      ¼ cup white wine

·      1 ounce fresh ginger

·      8 ounces whole butter

Fennel Slaw Ingredients

·      1 each fennel bulb

·      1 each peeled jumbo carrot

·      1/8 cup seasoned rice vinegar

·      3 tablespoons fennel oil

·      Micro Arugula

Method

For the beer batter:  warm a small portion of beer. Whisk in the yeast, let stand for 10-15 minutes covered with a little bit of sugar to activate the yeast.  Whisk together the beer and the flour without lumps.  Once yeast has risen, add to the mixture with the chopped herbs and salt.

For the fennel flan:  chop the fennel into cubes the size of a quarter.  In a medium size pot, cook the fennel in the cream along with the Pernod.  Cook thoroughly until fennel is fork tender.  Once fully cooked,  Blend fennel and  cream with the eggs and egg yolks.

Set oven to 325 degrees.  Spray small baking dishes with pan coating.  Fill cups almost full of fennel mixture.  Place dishes in baking pan with a little water to cover the bottom.  Bake in the oven covered for 20-25 minutes.

For the carrot-ginger sauce:  peel and chop ginger roughly. In small sauce pan combine carrot juice, white wine and chopped ginger and bring to a low boil and let reduce until the juice has thickened.  Remover ginger pieces, and whisk in whole(cold) butter a little at a time.  Salt to taste. 

Sear scallops in a hot skillet to get a golden brown crust on top.  Once golden brown flip and sear the other side until fully cooked.

For the lobster claws: Have frying oil at 325 degrees.  Dunk the claws into the beer batter for a full coating.  Fry in the oil until golden brown and crispy.

For Slaw

Finely Slice Fennel on Mandolin then make fine carrot julienne, Place ingredients in small bowl than add vinegar and fennel oil. Salt pepper to taste. In last minute add micro greens

To plate: Place Fennel Flan in center of plate.  Arrange Scallops around the Flan put sauce in between the Scallops then place Lobster claws on sauce. Top the flan with some Fennel Slaw and the dish is ready to serve     

 

Ingredients
  • 1 cup flour
  • 8 ounces dark beer
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 1 sprig of tarragon. finely chopped
  • 1 sprig of rosemary, finely chopped
  • 1 pinch of sugar
  • 1 head of fennel
  • 1 pint heavy cream
  • 3 eggs
  • 3 egg yolks
  • 2 ounces pernod
  • ½ cup of carrot juice
  • ¼ cup white wine
  • 1 ounce fresh ginger
  • 8 ounces whole butter
  • 1 each fennel bulb
  • 1 each peeled jumbo carrot
  • 1/8 cup seasoned rice vinegar
  • 3 tablespoons fennel oil
  • Micro Arugula
The Back Story

Legend of The Peabody Ducks

How did the tradition of the ducks in The Peabody fountain begin?

Back in the 1930s Frank Schutt, General Manager of The Peabody, and a friend, Chip Barwick, returned from a weekend hunting trip to Arkansas. The men had a little too much Jack Daniel's Tennessee sippin' whiskey, and thought it would be funny to place some of their live duck decoys (it was legal then for hunters to use live decoys) in the beautiful Peabody fountain.

Three small English call ducks were selected as "guinea pigs," and the reaction was nothing short of enthusiastic. Soon, five North American Mallard ducks would replace the original ducks.

In 1940, Bellman Edward Pembroke, a former circus animal trainer, offered to help with delivering the ducks to the fountain each day and taught them the now-famous Peabody Duck March. Mr. Pembroke became the Peabody Duckmaster, serving in that capacity for 50 years until his retirement in 1991.

The original ducks have long since gone, but after nearly 80 years, the marble fountain in the hotel lobby is still graced with ducks. The Peabody ducks march at 11 a.m. and 5 p.m. daily.

From The Peabody Hotel 

Meet the Guest Stars
The Peabody Hotel | @PeabodyMemphis

The Peabody Memphis

In the heart of "Blues City," you'll find The Peabody Memphis, a magnificent Forbes Four-Star, AAA Four-Diamond historic Downtown Memphis hotel.

Our convenient downtown location is just blocks from Memphis attractions like Beale Street, the Memphis Rock N Soul Museum, Gibson Guitar Factory, Fed-Ex Forum, National Civil Rights Museum, Sun Studio, Orpheum Theatre, and the Memphis Cook Convention Center.

The Peabody itself is also one of Memphis' most... (full profile)

Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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