Dinner with Robert Irvine Online Event – May 29th 2013

Sautéed Shrimp, Soft Spinach Polenta, Strawberry Pan Sauce


4 shrimp 21/25 count

1 tbsp. grape seed oil

¼ cup cornmeal

1 cup chicken stock

6 oz spinach (use 2oz to 6 oz depending on desired portion)

2 oz white balsamic

3 each strawberries

4 sprigs parsley

1 tbsp red onion –small dice

Salt and pepper

1 oz un salted butter


To create polenta, first over high heat bring chicken stock to a boil then reduce heat to medium low and whisk in cornmeal, cooking until liquid is absorbed. During cooking whisk to ensure polenta is smooth. Once liquid has absorbed, season taste and season then stir in spinach and butter, again taste and season if needed.


For the shrimp (OR CHICKEN CUT INTO SMALL CHUNKS), heat saucepan over high heat with oil  until verge of smoking then reduce to medium and add shrimp and season with salt and pepper. Cook for 3 -4 minutes, stirring throughout to ensure even cooking then remove and allow shrimp to rest. Return pan to heat and oil if needed, then begin cooking onions for 2 minutes then add diced strawberries, again cooking for 1 minute, then deglaze with white balsamic vinegar. Once deglazed, remove from heat and finish with butter and parsley in stirring manner.


Pan Seared Pork Loin with Mustard Pan Sauce and Bacon Potato Hash


8 oz pork loin

2 oz bacon

2 oz stone ground mustard

2 oz malt vinegar

¼ cup red onion

1 potato (medium Idaho or Yukon gold)

Salt and pepper

Grape seed oil

1 oz unsalted butter

1/4 cup peaches diced



To create hash, first small dice potatoes, ¼”, then warm pan over high heat with 1 tbsp. grape seed oil and allow to heat until verge of smoking, then reduce heat to medium. Next add potatoes and season with salt and pepper, and stir during cooking for 4-5 minutes. During cooking julienne, thin slice onions and dice bacon also, after allowing potatoes to cook for timed period, add onions, peaches and bacon and finish cooking until potatoes are softened and onions are translucent. Taste and re-season if necessary and keep warm.


For the pork loin: trim silver skin off loin. Heat second pan over medium high heat, then add 1 tsp. grape seed oil, again allowing to warm. During this, season pork with salt and pepper, then add to heated pan, searing on each side until browned, 2 minutes. Once seared, remove from pan and place in preheated 400 oven until cooked to desired temperature, then remove from oven then pan and allow pork to rest.


Reheat pan used for pork. Add malt vinegar, and allow to reduce for 1 minute then add mustard and stir in to blend. Remove from heat and finish with butter, stirring to create sauce.

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