Chef Langermann supervises Blackwall Barn & Lodge’s restaurant, catering and special events services. The restaurant showcases a farm-fresh, family-style (not plated) menu.
Previously, he owned Langermann’s Restaurant in Canton, and served as corporate chef for Capital Restaurant Concepts, which included Georgia Brown’s in D.C., Old Glory Bar-B-Que, Paolo’s Ristorante and the on-site restaurant for Wolf Trap National Park for the Performing Arts.
Langermann began his culinary career when acclaimed Master Chef Paul O. Grutter invited him to participate in a three-year, European-style chef apprenticeship.
He was a member of the opening culinary team at Red Sage, which was named Food & Wine’s “Best New Restaurant,” a three-time presenter at the James Beard Foundation and was named “Chef of the Year” by the Restaurant Association of Metropolitan Washington. Langermann’s fans can still enjoy his signature dish — shrimp and grits — at Blackwall Barn & Lodge.
Blackwall Barn & Lodge
29 Gambrills Road, Gambrills, Md.
barnandlodge.com
Seared Scallops with Sweet Potato Hash and Apple Cider Butter Sauce
Ingredients
Ingredients for scallops
- 1 ounce olive oil blend
- 1 ounce unsalted butter
- 2 teaspoons salt and pepper mix
- 40 sea scallops dry packed (5 per person)
- 8 ounces sweet potato hash
- 24 spears asparagus 3 per person
- 3 ounces apple cider butter sauce
Ingredients for the apple cider butter sauce
- 1 quart apple cider fresh
- 2 ounces heavy cream
- 1 pound unsalted butter softened
Ingredients for the sweet potato hash
- 8 Granny Smith apples
- 2 ounces unsalted butter softened
- 2 medium sweet potatoes
- 4 ounces olive oil blend
- 1 tablespoon salt and pepper 50/50 mix
- 2 tablespoon fresh thyme chopped
- 1 pound cremini mushrooms chopped into dime size pieces
- 1 pound portobello mushrooms chopped into dime size pieces
Instructions
Instructions for scallops
- Heat 1 ounce of olive oil in a sauté pan. Add the scallops and sear them until they are golden brown on both sides and just cooked through.
- In another sauté pan, heat 8 ounces of sweet potato hash with 1ounce of butter, salt and pepper.
- Cook the asparagus spears in salted boiling water for 30 seconds.
- On an entree plate, place the hot sweet potato hash in a mound in the center of the plate. Top the hash with asparagus in a criss-cross fashion.
- Ladle 3 ounces of apple cider butter sauce around the hash being careful to stay on the inside rim of the plate. Place the cooked scallops around the plate evenly in a star design.
- Garnish the scallops with fresh thyme.
Instructions for apple cider butter sauce
- In a saucepot reduce the apple cider over medium heat until there is just 1 cup remaining.
- Add cream and bring the cider to a boil. Reduce the heat and allow the mixture to simmer.
- When bubbles in the mixture are of uniform size, add the chopped butter while whisking.
- When the butter is fully incorporated, remove the sauce from the heat and place it in a double boiler near the hot stove.
- This recipe yields approximately 26 ounces of sauce.
Instructions for sweet potato hash
- Using a peeler, remove the skin from the apples.
- With a chef knife, slice the bottom of the apple off in a ¼ inch slice to prevent the apple from rolling.
- Remove the core of the apples by cutting on each side from the top to the bottom. This will give you a square core that can be discarded.
- Each apple will yield four sides that can now be diced into ½ inch pieces.
- In a sauce pan, heat 2 ounces of soft, unsalted butter. Add the apples. Allow them to cook over low heat until the apples are soft.
- Remove the apples from the heat and spread them out on a sheet tray to cool.
- Dice the sweet potatoes, making them the same size as the apples.
- Toss the sweet potatoes with 2 ounces of the olive oil blend. Add 1 tablespoon of salt and pepper mix and 2 tablespoons of chopped, fresh thyme.
- Place the diced sweet potatoes on the sheet tray and bake them at 350 degrees until they are soft.
- Cut the mushrooms into dime size pieces and toss them with 2 ounces of the olive oil blend. Roast them in a 350 degree oven for 18 minutes.
- In a large bowl combine the apples, wild mushrooms and sweet potatoes.
- This recipe yields approximately 4 quarts of sweet potato hash.
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