TOP CHEF FAN FAVORITE SAM TALBOT SHARES HIS FAVORITE WAY TO ENJOY PEARS

Editor’s note: High-resolution images of Sam Talbot and his pickled pear recipe are available upon request.

PORTLAND, Ore. – October 6, 2010 – With the fall pear harvest underway, an abundance of Pacific Northwest pears, marketed under the USA Pears brand, are now arriving en masse to grocery aisles nationwide. And while enjoying a fresh pear out-of-hand never goes out of style, there’s one delicious new trend pear fans are discovering this season: pickling.

“The countless ways to prepare pears are as diverse and unique as the pear varieties themselves,” says Cristie Mather, director of communications, Pear Bureau Northwest. “We continually hear about new recipes and preparations from chefs and home cooks around the country involving poaching, grilling, baking, sautéing and so on. However, this season’s buzz is all about pickling.”

One such chef who enjoys pickling pears is Top Chef fan favorite Sam Talbot, executive chef of The Surf Lodge and the soon-to-open Imperial 9 at Mondrian New York.

“Pickling pears gives them a surprising new taste and texture,” says Talbot. “It allows you to toy with the pear’s natural sweetness while infusing other flavors like citrus, pepper and cinnamon – whatever you’d like.”

Talbot, also known for his love of sustainable seafood, has shared a recipe pairing pickled pears and seafood: Sautéed Shrimp on Brioche with Pickled Pears and Gem Lettuce.

Talbot says pickling pears is easy. “There is a range of different pickling recipes and methods,” he points out, “but the key is finding the right balance of vinegar and spices, so you accentuate the pear’s sweetness without overwhelming it.” His method involves simply combining vinegar, water, sugar, citrus and spices like peppercorns and cinnamon; bring the mixture to a boil and briefly simmer; chill completely; and finally, pour over sliced pears and refrigerate for 6 hours.

Chef Sam Talbot’s Sautéed Shrimp on Brioche with Pickled Pears and Gem Lettuce

Ingredients

• Pickled Pears
• ¾ cup granulated sugar
• ½ cup champagne vinegar
• ½ cup water
• 1 teaspoon whole cloves
• 3 cinnamon sticks
• ¼ cup pickled ginger, coarsely chopped
• 1 tablespoon pink peppercorns
• 1 lemon sliced
• 3 firm, ripe Bartlett pears, peeled, and sliced into thin wedges, about ¼-inch thick
• Sautéed Shrimp
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 24 large shrimp (16-20), peeled, deveined and tail removed
• 2 to 3 tablespoons white wine
• 1 lemon, juiced and zested
• ¼ cup low sodium chicken broth
• ¼ cup chopped fresh basil
• Sea salt and freshly ground black pepper
• Sandwiches
• 6 brioche buns, grilled or lightly toasted
• 6 leaves Gem lettuce, washed and completely dry
• Mayonnaise

Directions

For the pickled pears: Combine the sugar, vinegar, water, cloves, cinnamon sticks, pickled ginger, pink peppercorns and sliced lemon in a nonreactive saucepan. Stir once to combine and bring the mixture to a boil over medium high heat. Reduce heat to low and simmer 10 minutes.

Chill completely, pour over the pears and refrigerate at least 6 hours before serving. Pears will keep one week in well-sealed jar.

For the sautéed shrimp: Heat the butter and oil over medium heat in a nonreactive heavy-bottomed sauté pan until bubbly. Add the garlic and shallots, stir and cook for 30 seconds. Add the shrimp, raise the heat and sauté for 2 minutes, or until the shrimp begin to turn pink. A light, crispy coating will form on the outside.

Add a splash of wine to the pan, deglaze and remove the shrimp. Add the lemon juice and zest along with the chicken broth. Stir and cook over high heat until the sauce thickens slightly, 2 to 3 minutes.

Remove from heat, season with salt and pepper to taste, add the chopped basil, and return the shrimp to the pan to keep warm.

To serve: Spread about 1 teaspoon mayonnaise on each top bun and cover with a lettuce leaf. Place 4 shrimp and some sauce on each of the bottom buns and top with several pickled pear wedges.

yield: Makes 6 servings

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. The Bureau also develops national and international markets for Northwest pear distribution. For more information, including fresh pear recipes, nutrition facts, and short films featuring Washington and Oregon pear growers, visit www.usapears.org and www.pearpanache.com.

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Media Contact: Cristie Mather, Director of Communications, Pear Bureau Northwest

503-652-9720; cmather@usapears.com

Pear Bureau Northwest prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, sex, religion, political beliefs, or disability.  Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact the Pear Bureau at (503) 652-9720.