Two-Michelin-star chef Danny Grant is redefining today’s steakhouse experience, one dish at a time, at Maple & Ash, one of the first retailers anticipated at the 27-acre city-within-a-city under development in Downtown Miami. Grant’s elaborate seafood tower, a collection of seafood roasted in Maple & Ash’s hearth, is a dream come true for all seafood lovers. mapleandash.com
- Oysters (4 each)
- Scallops (4 each)
- 1/2 Lobster (1.75 lb)
- Clams (15 each)
- Freshwater prawns or shrimp (4 each)
- King crab (1/2 lb)
- Garlic butter (5 Tbsp.)
- Chili oil (5 Tbsp.), recipe below
- Parsley (1 tsp.), recipe below
Garlic Butter Recipe
- 1 lb room temperature butter
- 1 cup microplaned garlic
- Salt to taste
Using a mixer with a paddle attachment or a spatula and a bowl, mix together all ingredients and set aside.
Chili Oil Recipe
- 1 lb. guajillo chilis
- 4 quarts neutral oil
- 2 1/2 garlic cloves
- 2 tbsp.eExtra virgin olive oil
- Toss the garlic and chilis in the olive oil and toast at 350 degrees for 5 minutes until dark.
- Slowly add chilis and garlic to oil and puree with a stick blender on low until full. Once full, run on high speed until fully incorporated in the oil.
- Pass through a strainer and let sediment sink to the bottom of the container.
- Sift the clear red oil from the top and set aside.
Seafood Tower Recipe
- Heat a small iron round pan over a high flame (using a grill or hearth), which will be used for plating and serving.
- Place crab, prawns (or shrimp), oysters and lobster on a large sheet or paella pan and add the garlic butter.
- Place pan onto the grill; cook 3 minutes, rotate and cook for 3 more minutes.
- Check that the seafood is cooked thoroughly and that the clams have all opened up.
- Remove the pan from the heat and place scallops into the pan to sear. Flip the scallops and return to the grill.
- Cook on the grill for 1 minute (scallops are typically cooked last), remove and plate.
- Remove the small iron pan from the flame and plate all remaining seafood items on the hot small iron round pan.
- Drizzle with the melted garlic butter, finish with chili oil and sprinkle with parsley.
This story is from the Fall 2021 issue. Read the magazine here.