Lynchburg's Craddock Terry Hotel chef shares delicious food, drink recipes amid quarantine

LYNCHBURG, Va. (WSET) -- A Lynchburg chef is sharing some recipes that families can make while they are stuck inside.

Culinary Director Jason Arbusto of Craddock Terry Hotel on the Bluff shares a few food and drink recipes that can be made at home.

Apple Pie cocktail

• 1 oz Bicardi white rum
• 1oz Carpano Italian vermouth
• .25 oz simple syrup
• .25 oz apricot brandy, 2 dash grenadine
• Shaken and chilled in a prism coupe

Negroni cocktail

• 1.5 oz bombay gin
• .5 oz campari
• .25 oz chardonnay
• .25 oz sweet vermouth
• Served in a martini glass with an orange slice.

Grilled Shrimp/Chayote Squash/Lime Aioli

• 5 Jumbo Shrimp with tail on head off
• Lime Aioli, house made mayo 8oz with zest and juice of 2 limes, pinch of salt, pinch of paprika
• 3 oz Roasted Chayote squash, cut into 1-inch pieces, remove the large seed in the middle, then roasted on high heat for 15 min with salt and pepper
• 1/2 ear of corn roasted whole and cut off the cob
• 3 each Peppadew peppers
• 1 oz Cotija Cheese crumbled
• 3-5 sprigs fresh cilantro

Grill or sauté the shrimp with olive oil salt and pepper 2 minutes each side, until the color changes and the shrimp become firm.

In the meantime, heat up the corn and the chayote in the oven 2-3 min.

Plate up: make a circle of the lime aioli in the middle of the plate then make a ‘pretty pile’ of shrimp, chayote and corn, paying attention to not make it look to contrived, but you want to see all the ingredients. Next add the garnishes of cotija cheese, peppadew peppers and cilantro leaves.

True Virginia Beef Recipe: Grilled Ribeye/West VA ramp hash/Fingerling potatoes/Ramp Chimichurri

• 16 oz ribeye, dry aged to our specifications of minimum 28 days locally here in Lynchburg by Seven Hills Foods. Beef raised in VA Glenmary Farm Beef fat trimmed and rendered.
• 2 oz Purple Brussel Sprouts, cut in 1/2
• 2 oz Fingerling Potatoes, Poached in Beef fat and cut in 1/2
• 1 oz Smoky Bacon sliced 1/4 inch thick and precooked in large slices
• 1 oz VA asparagus from Yarden Farm
• 2 each Wild West VA Ramps, grilled
• Ramp Chimichurri Sauce

1 bunch of Cilantro, 4 West Virginia Ramps, 1 bunch of parsley, 1/2 bunch of mint, 4 garlic cloves, 2 T smoked paprika, 1 T Cumin, 2 t grated ginger, 1/2 t coriander seeds, 3 T olive oil, juice and zest of 1 lemon, 1 t kosher salt. Blend all together in a food processor until slightly smooth but with chucky texture, this is not. puree

Grill and rest the Ribeye to the desired temperature, usually 3-5 minutes on each side over high heat then rested for 5 minutes before tossing back on the fire.

In the meantime, heat up a pan with rendered beef fat and a little bit of butter and add the fingerling potatoes and Brussel sprouts until they are colored on each side, add bacon and then the rest of the asparagus. Season with salt and pepper. Grill the ramps off until soft but not mushy over medium heat.

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Plate up : Drizzle the steak with the ramp chimichurri and let some fall on the plate, make a ‘pretty pile’ of the hash on top of the steak and let it fall on the plate where it may, and then add the grilled ramps on top.