Recipes by Camilo Hernandez and Bryant Murphy, Bistro Di Bulala I Photos by Taylor Johnson
We love pomegranates — their color, their flavor and especially their versatility. Chef Camilo and Chef Bryant have perfected the pomegranate flavor game this November with a creamy risotto, grilled shrimp, tender ribeye … all with a pomegranate twist. With a little salt, sweet butter and heat, the only thing that you’ll be left wanting is more.
Fresh Pomegranate Risotto with Grilled Shrimp
Risotto
INGREDIENTS
- Seeds of 1 fresh pomegranate
- 6 ounces butter
- 2 cups arborio rice
- 3 cups white wine
- Salt and pepper to taste
- 6 cups chicken stock
DIRECTIONS
Heat pan with butter at medium heat.
Add rice and brown 2 minutes.
Add the wine, salt and pepper, stirring until wine has evaporated.
Add chicken stock 1/2 cup at a time to keep starches from releasing at one time.
Stir and repeat until rice is creamy.
Add 2 ounces of pomegranate seeds
Grilled Shrimp
INGREDIENTS
- 14 ounces shrimp
- 3 tablespoons olive oil
- 1/2 teaspoon garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon parsley
DIRECTIONS
In a bowl, toss shrimp with the olive oil.
Add garlic, pepper and parsley,
and toss again.
Grill for 2 minutes on each side
1855 BONE-IN RIBEYE WITH HABANERO POMEGRANATE REDUCTION
Ribeye
INGREDIENTS
- 20-ounce bone-in ribeye
- Dry coffee rub
DIRECTIONS
Season ribeye with dry coffee rub.
Grill mark steak, then move to oven
until internal temperature reaches
125 degrees (medium-rare).
Let rest 5 minutes before serving.
Dry Coffee Rub
INGREDIENTS
- 2 ounces espresso
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon all-purpose seasoning (recipe follows)
All-Purpose Seasoning
INGREDIENTS
- 2 tablespoons paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Reduction
INGREDIENTS
- 2 tablespoons butter
- 1/2 white onion, chopped
- 3 habañero peppers, roasted and diced
- Salt and pepper to taste
- 12 ounces pomegranate juice
- 8 ounces pomegranate wine
DIRECTIONS
Heat butter in pan at medium heat.
Add onions, habañero, salt and pepper.
Cook until caramelized.
Add pomegranate juice, pomegranate wine and sugar until it reduces (about 20-30 minutes).
To assemble for serving, place sliced ribeye and shrimp on and around 1 cup
of risotto and top with drizzle of the reduction and left-over pomegranate seeds.
Pomegranate Margarita
Recipe by Kayla Davis
INGREDIENTS
- 3 ounces Patron (or any white tequila)
- 1 ounce triple sec
- 2 ounces pomegranate juice
- Juice from 1 lime
- Club soda
- Fresh pomegranate seeds
- Slice of lime
- Salt
DIRECTIONS
In a shaker, combine all wet ingredients, shaking for 10 seconds.
Salt rim of glass.
Fill glass with ice and strain drink into it.
Garnish with fresh pomegranate seeds and slice of lime.
