BEHIND THE PLATE
Matt Maryjanowski, Executive Chef Brook-Lea Country Club, Rochester, NY
WHEN MATT MARYJANOWSKI, EXECUTIVE CHEF of Brook-Lea Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible. The recipe is rich, bold and “generously seasoned,” he says, with fresh flavors from the aromatics. The textures are soft and crispy, and the dish finishes with a slight spice. “One of the best things about this dish is that it triggers memories of a classic Jambalaya, but with a special twist,” says Maryjanowski. “It’s a prime example of how [club chefs] must continue to think outside of the box and be creative.”
Jambalaya Arancini YIELD: 12 SERVINGS INGREDIENTS: 6. Place on a plate or baking sheet. as needed olive oil (Chef’s note: I set up a station with a bowl of flour, 1⁄4 lb. andouille sausage a bowl of beaten egg and a bowl of breadcrumbs.) 1 ea. small onion, finely diced 7. Place about two inches of oil in a Dutch oven. Heat 1⁄2 ea. green bell pepper, finely diced the oil to 350°F. Place 5 or 6 arancini in the oil and 1 stalk celery, finely diced fry until dark golden brown. Remove from oil and 2 ea. green onions, sliced drain on a paper towel. 8. Serve hot or warm with remoulade sauce. 1 lb. shrimp, peeled, deveined and chopped 2 cloves garlic, minced (Chef’s note: These can also be refrigerated up to 3 1 tsp. Cajun seasoning days and reheated in a 350°F oven until hot in the 3 cups arborio rice, cooked center, about 20 minutes.) 1⁄2 cup parmesan cheese, grated to taste salt and pepper 1 cup flour 2 ea. eggs, beaten 2 1⁄2 cups panko breadcrumbs, buzzed in food processor as needed oil for frying as needed remoulade sauce for dipping PROCEDURE:
1. Heat Dutch oven over medium-high heat. Add oil, add the sausage, and cook until sausage is just starting to brown, stirring frequently. Add onions, green bell pepper, celery and green onions to the pan. Sauté until vegetables are translucent, about 5 mins. 2. Add the shrimp, garlic, Cajun seasoning, salt and black pepper. Cook for 1 to 2 minutes until the garlic is fragrant and the shrimp is pink. 3. Add the cooked arborio rice and grated cheese to the pan and stir to combine. Season. Dump into a 9x13-inch baking pan and spread out. 4. Place in the refrigerator for about 30 minutes until the mixture is cold and firmly sticks together when formed into balls. 5. Scoop out the rice mixture and form into balls about 2 inches in diameter. Roll each ball in the flour, then the beaten egg, then into the buzzed panko breadcrumbs. 6
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Club + Resort Chef
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May 2022
www.clubandresortchef.com
