Daryl L. Shular, CCC
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Daryl L. Shular, CCC
Culinary Arts Faculty at The Art Institute of Atlanta
Daryl Shular, C.C.C., has been a faculty member in culinary arts at The Art Institute of Atlanta since 2001. He also received his associate in arts degree in culinary arts from the Art Institute. Chef Shular began his career as sous chef at Anthony's, then became executive sous chef at the Buckhead Club, banquet chef at Villa Christina, and executive chef at the Doubletree Hotel, all in Atlanta. In addition to his teaching duties, he is currently chef de cuisine at Spice, one of Atlanta's newest and trendiest restaurants. Chef Shular is a member of the American Culinary Federation and the National Association of Catering Executives. An ACF Certified Chef de Cuisine, he has won numerous awards, including a silver medal in the hot food competition, ACF Sysco Culinary salon, and bronze medals in the Inland Seafood Challenge and the ACF Battle for Atlanta.
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Pan-Fried Halibut & Ratatouille Vegetable Ravioli
with Caper-Basil Beurre Blanc
Ingredients
1 medium eggplant, halved and roasted, then peeled and diced
2 red bell peppers, roasted
2 green bell peppers, roasted
1 red onion, diced
1 clove garlic, chopped
1 zucchini, diced
1 yellow squash, diced
2 tomatoes, peeled and diced
1 ounce fresh basil leaves, chopped
1 ounce fresh thyme, chopped
1 ounce fresh oregano, chopped
2 pounds fresh pasta (see note below)
1/4 cup dry white wine
1 shallot, chopped
1/4 cup lemon juice
2 T. drained capers
pinch of dried basil
several peppercorns
1 bay leaf
1 cup cold butter, cut into tablespoons
Ravioli
Use any pre-made fresh pasta sheets or make basic pasta dough recipe.
Pasta Dough
2 cups semolina flour
1 egg
pinch of salt
1/2 oz (1 T.) olive oil
3 oz (1/4 cup plus 1 T.) water
1. Combine flour, salt, eggs, and oil, to blend. Then add a little water at a time to form a ball of dough.
2. Once dough ball is formed knead dough on floured surface to form.
3. Chill and roll dough through pasta machine to desired thickness.
Filling
1. Dice and roast all vegetables until tender and combine with tomatoes and some of the herb mixture.
2. Assemble and boil the ravioli.
Halibut
1. Cut the halibut into 10 portions of 4-6 oz each.
2. Season with salt and pepper and crust one side with herbs.
3. Using a hot saute pan, sear the fish, crust side first, until slightly brown and turn over to brown other side.
4. Finish cooking the fish in the oven for 4-5 minutes.
Beurre Blanc
1. In a small heavy saucepan, reduce the white wine and lemon juice with the shallot, capers, basil, bay leaf, and peppercorns by half. Remove the bay leaf and peppercorns. Remove from heat.
2. Whisk in the butter piece by piece until emulsified and the texture of hollandaise.
3. To assemble the dish, place several ravioli on each plate. Top with a small spoonful of the beurre blanc and top with fish. Garnish as desired.
Serves 10 Time 40 minutes
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