A former military member, and Long Island native with a passion for food, and a dedication to push beyond expectations, Chef Barret Beyer knows that what you put out, you’ll get back. His desire to help others and assist has opened many doors, and created stepping stones for his career. From cooking at non-profit culinary events, to raising funds for the Long Island Association for AIDS Care, putting the needs of others first is at the core of his life’s mission.
Since his departure from Hell’s Kitchen Season 11, he has used his new found platform and “Celebrity Chef” status to further his career, and pay it forward to help those in need. He organized and raised money and cooked warm meals to feed the people of Long Beach after Super storm Sandy hit. He went out to Oklahoma and worked with brands to help cook and raise money and items for the victims of the F5 Tornado that ripped through Moore County, Oklahoma. An inspiration in his own right, Beyer is committed to constantly growing, paying it forward, and creating great things, both in and out of the kitchen.
We reached out to Chef Beyer to find out what was inspiring him in the kitchen this summer, and this is what he created. Follow Chef Beyer on Facebook to find out where he’ll be next.
Chef Barret Beyer’s Tequila Flamed Black Tiger Shrimp Bruschetta
- U8 (Jumbo) Shrimp (fresh, cleaned and butterflied from they top to tail)
- 1″ Sliced Chorizo
- Diced Cherry Peppers
- Minced Garlic
- Sliced Shallots
- Cherry Tomatoes (halved)
- Chopped Scallions
- Chopped Chives
- Chopped Parsley
- Chiffonade basil
- Sea salt
- Fresh black pepper
- 2 oz Soltado Tequila
- 1 tbs Butter
- Hero Roll
- Olive Oil
- Aioli (Garlic or Horseradish)
- 2 medium garlic cloves or 1 tbs Horseradish
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
For the Aioli:
In a food processor place your garlic or horseradish, Dijon mustard and egg and blend until all ingredients are combined. With the blade running add the oil in a slow even stream until all of it is in mixture. Stop the processor and add your lemon juice and pinch of salt and mix again for about 10 seconds. Place aioli in a spirit bottle and refrigerate for at least 20-30 minutes before using.
For the Crostini:
Turn your oven to 400*. Cut the hero roll on a bias into 3-4″ long pieces. Coat both sides with olive oil and place on a baking sheet and lightly salt and pepper and bake for approx 4-5 minutes or until golden brown. Remove from tray and set aside.
For the Shrimp:
Put a sauté pan on high heat and approx 1 tbs of olive oil in pan. Once oil is hot add your chorizo and let it cook rendering the fat for approx 2 minutes. Add your minced garlic, sliced shallots and small diced cherry peppers. Cook for 1 minute tossing mixture until shallots are translucent.
Salt and pepper your shrimp and add to pan. Cook until the shrimp is pink on both sides and remove pan from stove and add your tequila. Flambé the shrimp and add your halved cherry tomatoes and cook until flame goes out and vodka is reduced to 1/3. Add your chopped Chives, parsley, scallions, Chiffonade basil, and butter. Let the butter emulsify with vodka by tossing the mixture while everything is in the pan. Once butter is melted remove from heat.
Place a crostini on a plate and add shrimp (tail up) on crostini and spoon chorizo, tomato, herb, tequila mixture over the shrimp. Drizzle with aioli and sprinkle a little parsley on top and serve.