Arsagas Depot
 Fayetteville, AR

Over the years Patrick has worked in several kitchens, both small and large scale, and through these experiences developing a deep appreciation of food and cooking techniques, and has gained incredible inspiration throughout travels. Whether understanding traditional cooking methods in Japan or innovative techniques in London, these experiences all shape Patrick’s approach to cooking.

Recipe

ARXO SAUCE

A play on the classic XO sauce we use ARXO in the shrimp & grits at Arsaga’s. You could toss noodles in it, smear it on top of a steak, throw a dollop in your bowl of rice or just use it as a condiment. It’s really potent and full of umami. You’ll need a Thick bottom cast-iron Dutch oven

  • Spider (skimmer) and Food processor
  • Olive oil 2 cups (to start)
  • Dried shrimp 2 oz (1 bag)
  • Slab bacon 2 qts
  • Garlic 2 cups
  • Red onion 2 qts
  • Red chili 1/4 cup
  • Ginger 1 cup
  • Shiitake 2 cups
  • Kalamata olives 1 cup
  • apple cider vinegar 1 cup
  • Soy sauce 1 cups
  • Ketchup 1 cups

Lets get started… First thing you’ll need to do is dice all of the dry ingredients into bits the size of capers. This might take a spell but is a good chance to work on your knife skills. Keep all the ingredients separate as you will fry them in batches.

Pour 2 cups of olive oil into your cast iron pot and bring it to 325. Fry the shrimp until they are golden brown and crispy. Remove them from the oil with your spider and grind them to a paste in your food processor. Through the shrimp paste into a large mixing bowl. Now fry the bacon until it’s crispy and rendered. Make sure you don’t overcrowd the pot or it won’t fry evenly. Remove the bacon with your spider and place in your bowl. Repeat this step until you have fried of the dry ingredients. You may need to add more olive oil if it begins to get low. Once you fry the last ingredient remove the oil from the pot and deglaze with the vinegar, and soy sauce. Reduce this mixture by half and then add it to the mixing bowl along with the ketchup. Stir everything together and you’re finished! You can store it in your fridge for a couple weeks or freeze it in silicone ice cube trays and bag it up for future use.