We consider ourselves so fortunate to travel the globe and meeting so many people. As any of you who follow us regularly, you know we are partial to chefs. That is why I was please to be able to learn about Chef Jeff Buerhaus of Walter’s in Portland, ME. I had interviewed him slightly last summer, but I got him to share another recipe.
Jeff says, “I draw my culinary inspiration for all over the world, emboldened by the signature flavors of Asia, the Mediterranean and the Caribbean. ”
A Maine native, hailing from Auburn, he grew up with a mother who was an avid cook and created signature family recipes, as well as a family affair.
After attending the Florida Culinary Institute, Buerhaus spent eight more years in Florida, honing his skills at well-known restaurants.
4 JUMBO SHRIMP PEELED AND DEVEINED
½ CUP CHINESE BLACK RICE COOKED
1/8 CUP EDAMAME COOKED, CHILLED AND SMASHED
1/8 CUP SHIMEJI MUSHROOMS
1 OZ. SWEET CHINESE SAUSAGE THINELY SLICED ON BIAS
1 SHALLOT THINELY SLICED
3 BASIL LEAVES TORN
KOREAN BBQ SAUCE:
1 KNOB MINCED GINGER
2 CLOVES GARLIC MINCED
2 TBS MINCED CILANTRO
1 TBS CHINESE RED PEPPER PASTE
1 STALK SCALLION SLICED
1 TBS SOY
1TBS SESAME OIL
1 TSP BROWN SUGAR
COMBINE ALL IN ROBO COUP AND DRIZZLE IN ¼ CUP CANOLA OIL UNTIL WELL INCORPORATED
IN HOT BLACK SKILLET WITH 1 TBS OIL, SEAR SEASONED SHRIMP 2-3 MINS ON BOTH SIDES TILL DONE.
IN HOT BLACK SKILLET OR WOK WITH 2 TBS OIL, ADD SHEMIJI MUSHROOMS, SHALLOT AND CHINESE SAUSAGE AND SAUTE 1-2 MINUTES, ADD RICE AND TOSS, ADD BASIL LEAVES AND STIRFRY TILL HOT.
SERVE HOT FORBIDDEN RICE ON PLATE, TOP WITH COOKED SHRIMP AND DRIZZLE KOREAN BBQ AROUND SHRIMP. GARNISH WITH SLICED SCALLIONS.
You can experience Jeff’s cooking at
Two Portland Square
I hope you enjoy Jeff’s recipe as much as we did.