Sunday, November 6, 2011

Shrimp/Crab Artichoke Fritters

(Serves 4)

Ingredients:
1) 1/2 cup Milk
2) 1/2 cup Lobster Stock
3) 2 1/2 oz. Butter
4) 1/4 oz. Tobasco
5) 3 1/4 oz. All-Purpose Flour
6) 1/8 container Cornmeal (whole-grain) 7) 2 3/8 Whole Eggs
8) 1 1/4 tbs. pasteurized Egg Yolk
9) 3 7/8 oz. Lump Crabmeat
10) 1/8 can chopped Artichoke Hearts 11) 5/8 cup chopped Spinach
12) 1/4 package Salad Shrimp
13) 1/3 cup grated Romano Cheese
14) 1/3 cup grated Parmesan Cheese



Preparation:
1)  Bring milk stock...butter and tabasco to a rolling boil in a steam jacket kettle.
2)  Add flour/cornmeal mixture all at once and cook until it comes away from sides.
3)  In a Hobart mixer with paddle attachment add the eggs one at a time incorporating well before adding the next.
4)  When finished, add the egg yolks at medium speed.
5)  When mixed well, remove half of the mix and add half of the crab, artichoke hearts, spinach and cheeses.
6)  On low speed, mix to incorporate. Repeat last step with remaining ingredients.
7)  Cool and refrigerate.
8)  When cool, portion with #40 scoop and roll in
dried bread crumbs made from old dinner
bread.
9)  Deep fry and serve.

    Monday, October 17, 2011

    Salmon with Mango Maple Mustard Relish

    (Serves 4)


    Ingredients:
    1) 5/8 of a Mango (peeled, seeded and diced) 
    2) 1/8 Jicama (peeled and diced)
    3) 1 5/8 tbs. Honey
    4) 1/3 cup dark Brown Sugar

    5) 2 3/8 tsp. whole Mustard Seed
    6) 1/4 oz. roasted Chile Peppers (minced) 

    7) 1/3 cup dark Karo Syrup
    8) 3/8 oz. real Maple Syrup
    9) 1/8 oz. Maple Extract
    10) 1/3 oz. Lime Juice
    11) 2 fillets Salmon



    Preparation:
    1)  In a heavy sauce pan, bring all ingredients (except mango and jicama) to a boil. 
    2)  Reduce to a simmer and reduce for 30-40 minutes until sauce coats the back of a spoon. 
    3)  Remove from heat and add the reserved mango/jicama mix. 
    4)  Saute the Salmon until done. 
    5)  Place the relish on top of the Salmon and serve.