Hotel Chef Marc Cassel
Dragonfly at Hotel Zaza
| Dallas
Donning his sparkling cowboy hat, graffitied sneakers,
and cargo shorts, Marc Cassel brings a breath of fresh air to traditionally
uptight hotel fine dining. Marc transforms the low-brow kitschy
foods of the Southwestern American landscape into quirky dishes
like shrimp corn dogs and spicy oyster shooters. While he takes
the liberty of sprinkling hemp seeds on his pork loin with smoky,
smooth mashed potatoes ("because it's fun") Marc’s
focus remains on flavor. The career-changer, who didn’t get
into the industry until 32, has the high-energy and promise of a
chef half his age, but his eclectic, funky dishes are held together
with the mature, singular vision of one who’s been in the
business far longer. Marc is another Dallas Rising Star who credits
Stephan Pyles, Kevin Rathbun, and Kent Rathbun with sharpening his
time management skills and propelling him on a creative path.
Rock Shrimp Corn Dogs with
Sweet Chili Ketchup and Spicy Mustard
Chef Marc Cassel of Dragonfly at Hotel Zaza – Dallas, TX
Adapted by StarChefs.com
Yields: 20 Servings
Ingredients:
Sweet Chili Ketchup:
- Sweet Chili Sauce (Mae Ploy)
- Ketchup
- Golden Mountain soya bean sauce
- Sriracha
Rock Shrimp Corn Dog
- 5 pounds boneless pork butt, roughly chopped
- 5 pounds chicken breasts, center cartilage removed, roughly
chopped
- 8 pounds rock shrimp
- 8 stalks lemongrass, minced
- 5 bunches scallions, thinly sliced
- 8 red jalapeños, chopped
- 2 bunches cilantro, chopped
- 3 Tablespoons garlic, minced
- ½ cup fish sauce
- 1 cup brown sugar
- 10 limes, juiced
- ¼ cup kosher salt
- 36 eggs
- 2 ¼ cups mayonnaise
- Bread crumbs from fresh hot dog buns, as needed
Method:
For the Sweet Chili Ketchup:
Combine sweet chile sauce and canned ketchup in equal parts to yield
the amount you will need. Season with Golden Mountain soya bean
sauce. Add Sriracha to taste.
For the Rock Shrimp Corn Dogs:
Grind the pork, chicken and shrimp in a meat grinder or with the
grinding attachment of a stand mixer. Combine the ground meat with
lemongrass, scallion, jalapeño, cilantro, garlic, fish sauce,
brown sugar and lime, then season with salt.
Add the eggs, mayonnaise and bread crumbs to meat
mixture, then divide into 1¾ ounce portions and wrap each
portion around a chopstick. Coat each “corn dog” with
additional bread crumbs. Deep fry until golden brown.
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