(CBS News) Chef David Kinch has enjoyed quite the culinary career, and he has the prizes to prove it. He was named one of the best chefs in America for the Pacific region by the James Beard Foundation and chef of the year by GQ Magazine.
Special section: Food and wine
Kinch was born in Philadelphia and raised in New Orleans. He got his first restaurant job at 16 years old. He then went on to attend Johnson and Wales Culinary Academy in Rhode Island.
The chef's restaurant, Manresa, is in Los Gatos, Calif., just south of San Jose, and was named Best New Restaurant of the Decade by Zagat. It was also awarded two Michelin stars for eight consecutive years.
The chef visited "CBS This Morning: Saturday" and shared his ultimate dish, ridgeback shrimp, salted butter and apple brandy.
Ridgeback Shrimp, Salted Butter and Apple Brandy
2 tablespoons salted butter
16 whole Santa Barbara ridgeback shrimp
3 tablespoons Osocalis apple brandy
1/2 teaspoon crushed black peppercorns
1. Melt the butter in a saute pan over high heat. When the butter starts to foam and turn brown, add the shrimp and cook for 15 to 20 seconds until opaque on both sides but still medium-rare in the center, tossing the pan to turn the shrimp.
2. While the shrimp are still in the pan, deglaze with the brandy and season with a pinch of salt and the crushed peppercorns before pouring onto a serving platter.
Sweet Potato and Goat Cheese Gratin
5 yams, peeled
1 cup fresh spreadable goat cheese
1 garlic clove, split in two
2 t. Honey
3/4 cup milk
3/4 cup cream
Preheat the oven to 275 degrees.
1. In a small sauce pan combine the milk, honey, half garlic clove, cream and goat cheese.
2. Slowly warm the mixture, whisking gently until the cheese is completely incorporated in the liquid. Do not overheat or simmer.
3. Season aggressively with salt and a bit of black pepper. Set aside.
4. Rub an oven proof gratin or shallow baking dish with the other half of the garlic clove. Grease the dish with a tablespoon or two of butter.
5. Slice the yams lengthwise with a mandolin quite thin, about 1/8 an inch. Line some slices of yam across the bottom of the dish, slightly overlapping but not double layered.
6. Pour about 1/4 cup of the cheese mixture and spread to coat the entire surface. Repeat with the yams and cream until you get to the top make sure you have some cream to cover the top also.
7. Sprinkle with bread crumbs, dot with a couple of nuggets of butter and place in the low oven. You just want to heat the gratin through. You do not want it to get too hot or the cream will break. You are almost poaching the pan. It is OK if there is a bit of bubbling. If it all gets too dry-looking you should have enough extra cream to add back to the gratin. Serve at room temperature.
Green Garlic Panisse
9 ounces white portion of green garlic
7 tablespoons butter
7 1/2 tablespoons extra-virgin olive oil
8 cups whole milk
3 tablespoons kosher salt
3 1/2 cups sifted chickpea flour
1 meyer lemon
Grapeseed oil, for deep frying
1. Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
2. Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible.
3. Melt the butter with the olive oil, add the garlic, cover with a cartouche and cook over low heat until translucent.
4. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps.
5. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly.
6. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
7. Heat the grapeseed oil to 350 degrees and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.
Santa Cruz 75
2/3 ounce Osocalis brandy
1/3 ounce freshly squeezed lemon juice
1 ounce farm honey
Brut Champagne or dry sparkling wine
1. In a pint glass, vigorously stir together the brandy, lemon juice, and honey. Add ice, hard-shake, and strain into a champagne flute.
2. Top with Champagne and garnish with a lemon twist.