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In October of 2008 Chuck Harris opened Harris Hospitality LLC., and Spindletop Steakhouse and Continental Cuisine. Spindletop Steakhouse is the first of many concepts to be opened by the forward-thinking chef-driven restaurant group. The Spindletop Steakhouse located in the Historic Entertainment District at 290 Crockett Street is Beaumont’s only true Steakhouse. The restaurant is rich in Texas History with a pictorial tribute to the early days of Gladys City’s Spindletop oil field
The owner and Chef, Chuck Harris is one of the first Hospitality Alumni of Lamar University. Chuck received a Bachelor of Science degree in Family and Consumer Science, specializing in Hospitality Management. Chuck is still very active in the program, and through the Texas Chefs Association, and the American Culinary Federation, he promotes the growth of the school. He serves on the Culinary Board at Lamar and is a member of Texas Chef’s Association and a member of the Sabine Area Restaurant Association.
Harris began his career as Chef at David’s Upstairs and later became Sous Chef at the Beaumont Country Club and held that same position at the renowned Post Oak Grill. While serving as Chef and Manager of Monaco’s Italian Cuisine in Port Arthur, Monaco’s was voted best “Best Italian Food” in a 2000 reader’s poll. From there, Harris was named Executive Chef at the Holiday Inn Plaza in Beaumont. During his tenure the Holiday Inn was voted “Best Banquet Facility” in a 2001, 2002, 2003 and again in 2004 reader’s poll. In 2002 Chef Harris was named Chef of the year by the Golden Triangle Chapter of the Texas Chefs Association. In 2005, Chef Harris assumed a position as Chef de Cuisine with L’auberge du Lac Hotel and Casino’s new restaurant Jack Daniel’s Bar and Grill which was quickly voted “Best New Restaurant” by the readers of Lagniappe Magazine. He was quickly promoted to Executive Banquet Chef at L’auberge. In 2008 while at Beaumont’s Elegante’ Harris was once again recognized as Chef of the Year by the Golden Triangle Chapter of the Texas Chefs Association.
Chef Harris is very active in sharing his passion with the community. He currently offers cooking classes to the public at his restaurant as well as many demonstrations through out the year. He participates in local as well as state wide cook-offs and culinary events. He is currently working on a cookbook with his favorite recipes and tips that will be for sale later this year. |
Competition Recipe
Texas Beer Buttered Shrimp
Texas Beer Buttered Shrimp served over Shrimp Cake with
Roasted Corn Salsa and Shrimp Nage
Ingredients
Shrimp Cake
4 oz Olive Oil
1 oz Shallot finely diced
1 cup Risotto
3 1/2 cups Shrimp stock
10 16/20 count Shrimp cleaned & diced
3oz Andouille sausage finely diced Blackening seasoning (Tex Joy) -to taste
1 oz Butter
1 oz Parmesan
3/4 cups Flour seasoned with salt & pepper
1/2 cup eggs wash
1 cup Panko
Roasted Corn Salsa
1 cup, 4 ears fresh corn on cob
1/4 cup Red Onion finely diced
1 /4 cup Red bell pepper finely diced
1/8 cup cilantro
2 fresh Jalapeno seeded and finely diced
2 oz Olive Oil
Salt and Pepper to taste
Beer Buttered Shrimp
32 16/20 count Shrimp peeled, deveined, tails removed
6oz St. Arnolds beer reduced to 2oz
2 oz Olive oil
2 tbsp Worcestershire sauce
1oz Minced Garlic
1oz minced Shallot
1/2 Lemon juiced
pinch of Thyme
2 Fresh Bay leaves
1 cup shrimp stock
1lb Butter
Salt and pepper to taste
Chive Oil
1/4 cup Olive oil
1oz Chives blanched
Shrimp Nage
1 1/2 Ibs Shrimp shells
1/2 cup Chopped onion
1 /4 cup Chopped leeks
1 /4 cup Chopped carrots
2 Parsley stems
1 Bay leaf
1 /4 cup Cognac
1/4 tsp Cracked black pepper corns
1/4 tsp dried thyme
6 tablespoons all-purpose flour
3 cups Shrimp stock, hot
2 tbsp Tomato paste
Salt and pepper to taste
2 oz butter separated
BBQ Shrimp Garnish
Head on shrimp
BBQ Seasoning (Tex-Joy)
Fry Oil
Wooden skewers
Cooking Method
Shrimp Cake
In 3oz of heated olive oil in a large sauté pan or pot sweat shallot, garlic and celery. Add Risotto and stir until grains are coated with oil. Slowly add stock remembering to stir often. In separate sauté pan add remaining olive oil sautéed diced shrimp and Andouille sausage. Risotto should be creamy but al dente, fold in butter, parmesan, shrimp and sausage. Add Blacking season to taste. Spread shrimp and risotto cake mix out on to sheet pan and place in refrigerator to cool. Once cooled enough to handle form into cakes. Dredge Cakes in flour then egg wash and then panko. Fry in oil at 350 degrees until golden brown and hot in center.
Corn Salsa
Grill corn until some of the corn has become chard. Cut corn off the cob, mix with other
Ingredients. For service sauté in hot pan with olive oil, add salt and pepper to taste
Chive Oil
In blender, blend chives and olive oil together well. Strain into squirt bottle. Use as a garnish on
final plate as a drizzle
Beer Buttered Shrimp
In a bowl place shrimp, Worcestershire sauce, garlic, thyme and bay leaves. Let sit for 30 minutes before cooking. In hot sauté pan add olive oil, then marinated shrimp. Sautee until
shrimp begin to turn pink. Squeeze in lemon and add beer reduction and shrimp stock. Cover
and cook for 3 minutes. Mount with butter. Adjust seasoning with salt and pepper.
Shrimp Nage
Roast shrimp shells in a 325 degree oven until lightly browned.
In medium pot add onion, leek, celery and carrot to the pot with hot butter and cook until lightly
browned. Add the parsley, bay leaf, peppercorns and thyme and continue to cook for a few
minutes. Deglaze with cognac. Sprinkle flour over vegetables and cook while stirring for a few minutes Add the hot stock and tomato paste. Stir until smooth, add roasted shrimp shells to pot. Simmer 20-30 minutes. Strain, reduce mount with 1 oz butter and adjust seasoning
BBQ Shrimp Garnish
Take head on shrimp and straighten them onto wooden skewers. The shrimp should have head and tail still connected but body should be peeled and deveined. Mix BBQ season with a small amount of fry oil in pan. Dredge shrimp in oil/season mixture. Fry shrimp at 350 degrees until reaches nice red color. About one minute. Season shrimp with more BBQ seasoning after cooking. Remove skewer before using as garnish on final plate.
Chefs Favorite Easy to Prepare Seafood Recipe
Spicy Gulf Shrimp in Watermelon Gazpacho Shooter
Ingredients
1/2 lb-16/20 count Shrimp
10-skewers
Boiling liquid
4 cups water
1/2 cup Tex-Joy Crab Boil
1/2 lemon squeezed in
water
Watermelon Gazpacho
2 cups watermelon meat
1/4 sugar
3 oz watermelon liqueur
(opt)
1/8 cup finely diced
Cucumber
4-5 mint leaves finely diced
Cooking Method
Directions for Shrimp
Place wooden skewer through shrimp to straighten out shrimp, (shells can be left on or taken off at this point. Bring water, seasoning and lemon to boil. Add shrimp, when water comes back to a boil cook 1 minute, strain shrimp into an ice bath to cool off. Peel and devein shrimp if not done prior. Leave tails on. Remove skewer.
Directions for Gazpacho
In blender add watermelon meat, sugar, watermelon liqueur if you want your shooters spiked! Blend well into liquid,strain to ensure there are no seeds. Chill well.
Presentation
In casserole dish or platter add crushed iced. Place small glasses or shot glasses in ice filled with small amount of cucumber and mint, then top with watermelon gazpacho. Add 1 shrimp to each glass standing up Eat shrimp and shot gazpacho. Perfect hors d' oeuvre for outside summer entertaining.
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