One
of the National Honey Board annual foodservice events provided us with an
introduction to Chef Jim Watkins’ culinary talents. As a member of
the University of Washington’s foodservice team, he was paired with
the National Honey Board to create a savory menu item for the gala opening
reception for the International Foodservice Editorial Council’s conference.
The resulting recipe, Warm Pumpkin Blossom Honey-Glazed Prawns with Candied
Seckle Pears, mingles the unique fruitiness of a varietal honey with the
extraordinary tastes and textures of Pacific Northwest bounty.
Twenty years ago, a decision to make a career change from social work repositioned Jim for his new life in front of the stove. After attending St. Paul [MN] Community College's culinary program, he gained experience at restaurants in the Twin Cities area. His new responsibilities took him further afield and include a number of impressive highlights: founding executive chef at the AVEDA Spa in Osceola, Wisconsin; opening chef of Café Flora, recognized nationally for its vegetarian cuisine, in Seattle; chef/owner of Jimmy's Table, a bistro serving New American cuisine located in Seattle's Madison Park.
Among his colleagues, Jim is well known for his culinary creativity, entrepreneurial spirit and commitment to healthy and imaginative cuisine. He is a passionate supporter of the Slow Food Movement, and shares his commitment and philosophy by teaching culinary classes in the community.
The sum of which makes his knowledge of and preference for varietal honeys understandable. Jim considers honey to be one of the nature’s great secret ingredients, noting that it adds a bit of sweetness without overpowering the flavors of a dish. Sharing one of his honey culinary tips with the Chefs Corner, Jim recommends adding a bit of honey to fish stocks and sauces, it blends easily and enhances the natural sweetness of the fish or seafood. For his recipe, Jim chose pumpkin blossom honey for just this reason—a flavor note that connects the tastes and textures of the pears and prawns in a unique and appealing way.
Warm Honey Glazed Prawn Cocktail with Candied Pear
Yield: 12 servings
48 |
(about 1 lb. 6 oz.) large black tiger prawns |
|
Salt, as needed |
1 |
Tablespoon coarsely ground peppercorns |
1 |
lb., 2 oz. (1-1/2 cups) floral honey |
12 |
(about 5 lbs. 4oz.) small, firm pears |
|
sugar, as needed |
|
watercress, as needed for garnish |
|
toasted sesame seeds, as needed for garnish |
|
Marigold blossoms or other edible flowers, |
Method:
- Peel prawns, reserving shells and shrimp separately.
- Simmer shells in 3 cups simmering water with 1/2 teaspoon salt for 10 minutes. Drain, reserving liquid; discard shells. Reserve.
- Toast pepper in a saute pan, shaking constantly until aromatic, about 30 seconds.
- Stir in honey; cook, stirring, for 1 minute.
- Add 1/2 cup honey mixture to reserved liquid reserving remainder. Cool.
- Thread 2 prawns on each of 24 bamboo skewers*. Pour honey mixture over shrimp; reserve.
- Peel, then cut pears in half lengthwise; rub flat sides with a little salt.
- Sprinkle sugar to a depth of 1/8" into a pan just large enough to hold pear halves in one layer.
- Arrange pear halves, cut side down on top of sugar, then sprinkle lightly with sugar. Bake at 400° F until just tender, about 20 minutes.
*Before using, skewers should be soaked in cold water for about 1/2 hour to prevent charring during grilling.
Per Order:
In an oversized martini glass, arrange a bouquet of watercress with leaves hanging over the edge. Put 2 pear halves in the glass; drizzle with a tablespoon of hot Honey-shellfish Liquid. Film a small saute pan with olive oil; pan grill 2 skewers of prawns, turning once, until opaque and lightly brown, about 2 minutes. Stick pointed tip into pear halves to anchor it. Garnish with small Marigold blossoms or other edible flowers.