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 for the apple cider butter sauce
Ingredients for the sweet potato hash
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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