Survivor Chef Keith

"Survivor" Chef Keith Famie

Olives with Harissa and Cilantro
Shrimp Pasta with Horseradish Dill Sauce
Poached Summer Harvest Fruit

Olives with Harissa and Cilantro

1/2 cup olive oil
1 cup green olives
1 cup Nicoise olives
1 cup Calamata olives
1 teaspoon garlic, chopped
1 teaspoon harissa
1/2 cup fresh cilantro, chopped

Method: Heat the olive oil and olives in a large nonstick saute pan over medium heat. Add the garlic and saute for one minute. Stir in the harissa and cilantro. Serve warm.

*Chef's note: Harissa is very hot; start with a little and add more if you want more heat!

Shrimp Pasta with Horseradish Dill Sauce

2 cups heavy cream
1 Tablespoon fresh horseradish
1 lb. fusilli pasta (or similar curly pasta)
2 Tablespoons olive oil
1 lb. Gulf shrimp, peeled, deveined, and split in half
8 large button mushrooms, sliced
6 sundried tomatoes, packed in oil, or softened in warm water if dried
1 teaspoon dill, chopped
salt and pepper to taste
1 1/2 lbs. Fresh spinach, washed and spun dry
Parmigiano Reggiano or Asiago cheese, freshly grated

Combine the cream and horseradish. Bring to a boil over medium high heat. Strain through a fine sieve and reserve.

Cook the fusilli according to directions on package. Drain. Keep warm.

Place the olive oil in a medium-sized saute pan. Saute the shrimp in olive oil until done, approximately three minutes. Remove the shrimp from the pan and reserve.

In a large nonstick sauté pan, brown the mushrooms over high heat.

Add the cooked shrimp to the pan with the mushrooms. Stir in the sundried tomatoes, dill, and reserved cream mixture and cook at a low simmer for 3 minutes. Season with salt and pepper. Add the spinach leaves, toss again, and top with the grated cheese. Serve immediately.

Poached Summer Harvest Fruits

3 cups sugar
2 cups fresh black berries
1 Tablespoon whole black peppercorns
1 teaspoon cloves
3 cinnamon sticks
1 red Bartlett pears
1 nectarine
2 peaches
2 oranges, peeled and sectioned
2 thick slices of fresh pineapple
2 cups heavy cream

In a large saucepan, heat sugar in 6 cups of water until simmering. Add one cup of cherries to the water along with the spices. Add one cup of cherries to the water along with the spices; simmer for 10 minutes. Add the pear, nectarine, peaches, pineapple, and remaining cherries, and simmer for 10 minutes. Make certain that mixture does not boil.

Test the fruit for doneness with a sharp paring knife. Remove the fruit from the poaching liquid while it is still firm. Reserve liquid.

Place the poached fruit in a shallow bowl and refrigerate. Do not place fruit on top of other fruit. Add oranges. Pour 3/4 of the poaching liquid. Refrigerate.

Pour the remaining poaching liquid into a small saucepan and boil until reduced by half. Refrigerate until cold.

When ready to serve, slice the poached fruit and arrange on a serving platter.

In a large mixing bowl, whip the heavy cream to soft peaks. Fold in the refrigerated poaching liquid. Spoon over fruits.