July 12, 2008 Cooking with Costa: Evan Percoco Play video

(TV Diner) - Evan Percoco, Executive Chef, of Bokx 109, located in the new Hotel Indigo in Newton, MA will be cooking in the kitchen with Billy. Find out how to make his grilled shrimp gremolota and roasted brant beef dish. www.newtonboutiquehotel.com

Grilled Shrimp “Gremolota” and Roasted Brant Beef “Out Side Skirt” tomato fondue, spring asparagus and curly endive, black olive tapenade

Serves 4 guests

For the Shrimp: 4 each U-10 Shrimp (colossal sized) ¼ bunch Italian Parsley Minced ¼ each Lemon Rind - grated 2 tablespoons Pine nuts- roasted and chopped 2 cloves Garlic- Minced To taste Kosher Salt To taste Freshly Ground Black Pepper 4 Tablespoons Olive oil 2 Tablespoons Albarino wine Shrimp Procedure

For the Gremolota: Combine parsley, lemon rind, pine nuts, garlic and white wine. Add olive oil, salt and pepper, mix and reserve.

With a sharp knife carefully cut through the back of the shrimp shells. Leave the tail whole and intact. Remove the dark vein. Wash in salted water. Pat with a paper towel.

Carefully lift shrimp meat from the shell and coat the shrimp meat with the gremolota mixture. Place shrimp back in shell, reserve.

For the Beef 16 ounces of Brant Prime Skirt 2 ounces of Olive oil Maldon Sea Salt Black Pepper Beef Procedure Remove the skirt steak from the refrigerator 45 minutes before grilling. Simply rub the meat with olive

oil then season with salt and pepper. Reserve for grilling. Tomato Fondue: 2 tablespoons minced garlic 2 Tablespoons minced shallot 2 tablespoons unsalted butter 2 1/2 cups, more or less, fresh tomato, chopped 4 tablespoons canned San Marzano Italian plum tomatoes Salt and pepper Fresh Basil and Parsley Tomato Procedure

In a small sauce pan, over low heat melt unsalted butter, add shallots and garlic. Simmer without burning. Add fresh and canned tomato and cook at medium heat.

Constantly stir until all tomato juices have evaporated. Season with salt and pepper; add parsley and basil just before serving.

Kalamata Olive Tampenade 1/4 pound pitted black olives, such as Kalamata 1 ounces capers, drained and rinsed 1 small cloves garlic, minced 3 tablespoons chopped parsley 1/4 teaspoon crushed red pepper 1 teaspoon Balsamic vinegar 1/4 cup good quality extra-virgin olive oil Tampanade Procedure

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning reserve for plating.